Friday, April 11, 2008

Santa Fe Taco Soup

6 oz. velveeta cheese
6 oz. grated cheddar cheese
1 lb. hamburger, browned & drained
1 can corn
1 can black beans
1 can diced tomatoes with green chiles
1 can stewed tomatoes
1 packet chili seasoning

Combine all ingredients in a crock pot except grated cheddar cheese. High for 3 hours, or low for 4-5 hours, or on the stove until heated all the way through. Add cheddar cheese 15 minutes before serving.

Haven't tried this recipe yet, but smelled it cooking at a friends (thanks Alayna!) and it smells SOOOOOO good!

Monday, April 7, 2008

White Bean and Ham Soup

My mom and dad used to make this while I was growing up and I loved it!

1 lb of white beans - Canellini or Great Northern
2 quarts of water
2-3 lbs of ham shanks (preferred to ham hocks because the shanks have more meat, or whatever you have works:), each shank cut into 2 or 3 sections
1 cup of diced onions
2 cloves garlic, diced
Tabasco sauce
Salt and pepper
Fresh parsley

- Soak the beans in at least 2 quarts of cold water for about 2 hrs. Drain the water.
- Put the ham shank pieces in a large pot and cover with water. Bring to a simmer and simmer for about an hour. Add the beans. Cook for another hour, until the ham meat easily pulls away from the bone.
- Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.
- You can also put carrots or any veggies that you like in it.

Corn Chowder

Corn Chowder in a Crock Pot

6 medium potatoes cut up
1 sm can of corn
1/2 bag of baby carrots, cut up
half pound of bacon cooked and crumbled
1 big can of cream of chicken soup
Use the cream of chicken soup can to add 1/2 a can of water or more
salt and pepper to taste
(if desired you can add ham, chicken or ground beef i've added all of them and each add their own taste)

***Add all your veggies and meat into a crock pot, cover with soup and water...the more water you add the more runny it will be. If it looks like you may need more sauce to your veggies, add more cream of chicken. This depends on the size and actual amount of potatoes and carrots added. Cook on high for 6-8 hours. It takes mine the full 8 hours. We like to eat this with sprinkled cheese on top and home made garlic breadsticks. Enjoy!

Taco Soup

1 lb. ground beef
1 med. onion chopped
1 pkg. mild taco seasoning
1-16 oz. can of corn
1-16 oz. can of kidney beans, drained and rinsed
1- 16 oz. can of black beans, drained and rinsed
1-28 oz. can of stewed tomatoes
1-8 oz. can of tomato sauce

Corn Chips
Sour Cream

Brown meat, and then drain. Stir in all other ingredients with meat and simmer for 20-30 minutes. Serve soup over chips, and top with cheese and sour cream.

Cheese and Veggie Soup

Comfort food from my mom's house. Mmmm...

2 bags of your favorite frozen veggies (I like the California mix veggies)
1/2 cup diced onion
3 quarts water
4 chicken bullion cubes
2 cubes margarine or butter
1 cup of flour
1 16 oz jar Cheese Whiz

  • Cook those veggies as it says on bag until they're tender. I used 2 quarts water and a can of chicken broth because I didn't have bullion cubes and it turned out just as delicious.
  • When veggies are nice and tender, pull out a frying pan and melt the butter over medium heat. Stir in the flour until smooth and bubbly. Add slowly to veggies and water. Cook until it thickens. If it is too hot, the bottom will scorch, so watch it carefully.
  • Heat Cheeze Whiz in microwave a little bit. Add to your pot of soup. Mix well. I let it simmer on low, stirring occasionally, and it will thicken up nicely.
Make up some Rhodes rolls or a loaf. Delicious!

Chicken Avacado Tortilla Soup

The theme I decided on for the week is soups....perhaps it is because the forecast for my area for the week is mostly rain mixed with some snow, or maybe it is because of this never ending winter we seem to be having in Utah and Idaho. In any event no matter the time of year(or part of the country), if it's a rainy day there is nothing better than soup and some hot bread!

This recipe has a lot of ingredients in it but don't be scared away by that, it is actually fairly simple!

Chicken Avocado Tortilla Soup
  • 1/3 cup chopped onion
  • 3 cloves garlic, minced
  • 3/4 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1/4 tsp chili powder
  • 1/4 tsp pepper
  • 8 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (4 oz) diced green chilies
  • 10 corn tortillas (6 inch wide)
  • 1 1/2 lbs boneless, skinless, chicken breasts
  • 1-3 firm ripe avocados
  • 2 Tbsp chopped fresh cilantro
  • salt
  • 1/2 cup shredded cheddar cheese
  1. In a 5+quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant (about 1 min). Add broth, tomatoes (including juice), and add green chilies. Cover and bring to a boil over high heat.
  2. Stack Tortillas and cut into 1/8 inch wide strips. Add to boiling broth. Reduce heat, cover and simmer for 15-20 minutes, stirring occasionally. (The strips will pretty much disolve)
  3. Cut chicken into 1/2 inch chunks. Peel avocado and slice or dice.
  4. Add chicken (raw) to broth and return to boil over high heat. Reduce heat, cover, and simmer until chicken is white in center (about 5 minutes). Stir in cilantro and salt to taste. Garnish individual bowls with avocado and add cheese to taste. I also like to add the crunchy tortilla strips to the top (they are usually with crutons).

I know the recipe looks involved, but it really is easy! Don't be scared off, it is really good!