ZuppaToscana

1 lb bacon

1 lb Italian sausage (I use Jimmy Dean)

1 onion, diced

3-4 cloves garlic, minced

2-3 shakes of red pepper flakes, optional

6 cups chicken broth

6 potatoes, peeled and diced

1 bunch of kale

2-3 cups heavy cream (can use whole milk)

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Chop bacon and brown in a pan. 

When bacon is crispy, add sausage and brown. 

Add onion, garlic and red pepper flakes. 

Cook well. 

Add broth and diced potatoes to a large pot and boil for 5 mins. 

Add sausage mixture to pot and boil 5 more minutes. 

Wash kale and pull leaves off of stem. 

Discard stem and chop leaves. 

Add to pot and cover with a lid. 

Cook until potatoes are tender. 

Add cream and serve. 

Wild Rice & Ham Chowder

4 cups water

1 box Rice A Roni {long grain and wild rice}

5-6 potatoes, peeled and diced

4 carrots, peeled and diced

1 large onion, diced

1 cup of ham, diced

1 Tbsp salt

2 garlic cloves {or 1/2 tsp garlic powder}

2 Tbsp chicken bouillon 

1 tsp basil

1 can cream of chicken soup

2-4 cups whole milk {depending on desired thickness}

2 cups cheddar cheese

1/2 cup butter, melted

6 Tbsp flour {corn starch can also be used}

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Place water, rice {including seasonings}, potatoes, carrots, onion, ham, salt, garlic, bouillon and basil in a large pot. 

Medium boil until potatoes and carrots are tender. {about 25 minutes}

Add the cream of chicken soup, milk and cheddar cheese. 

Turn heat to low. 

Mix the melted butter and flour together and add to thicken. 

Cook for 5 more minutes and enjoy!
{this could be done, ahead of time, in the crockpot. if so, spray the bottom of crockpot with a non stick cooking spray and add all ingredients except the last 5. cook in low for 6-8 hours. when potatoes are done, turn crockpot to high, add remaining ingredients and and cook for another 30 minutes, or until cheese is melted.}

Minestrone

1 lb hamburger

3 cans diced tomatoes {or 2 qts bottled tomatoes}

1 can green beans, drained 

2 cans of corn, NOT drained

2 cups diced up zucchini 

2 cups {dry} small shells

1 tsp basil

1/2 tsp oregano

Salt, pepper, and garlic salt to taste

1 pkg onion soup mix 
1-2 tsp beef bullion {or 1-2 cubes} 

1 tbsp Worcestershire sauce 

4-6 cups of water {depending on desired thickness of soup}

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Brown hamburger with seasonings. 

Add everything else and stir occasionally till boiling. 

Turn down to low and simmer with lid on for 10-12 minutes. 

Enjoy!
{you can also use one can of red beans}

Chicken Casserole Soup

1 lb boneless skinless chicken
6 cups water
1/2 tsp. salt
1/4 tsp. pepper
Chicken bullion to taste
- boil chicken in water and bullion.
Add:
1 onion, diced
4 potatoes, peeled and diced
4 stalks of celery, cleaned and diced
2 garlic cloves, minced
1 tsp. basil
- simmer 15-20 minutes or until potatoes are almost done, but not quite.
Remove chicken and shred with a fork.
Add back to pot.
Add:
8 oz bag of frozen peas and carrots
1 can cream of chicken soup
1 cup cheddar cheese
1/2 cup sour cream
Enough water for desired thickness
- simmer until peas and carrots are tender.
Serve in bowls with shredded cheese and rolls.

Cheese & Vegetable Chowder

2 Tbsp. butter
1 Lrg. onion, finely chopped
1 Lrg. leek, split lengthwise and thinly sliced
2 garlic cloves, crushed
6 Tbsp. flour
5 cups chicken or vegetable stock
3 carrots, diced
2 stalks celery, diced
1 turnip, diced
1 Lrg. potato diced
1/8 tsp. dried thyme
1 bay leaf
1 1/2 cups cream
2-3 cups sharp cheddar cheese, grated
salt and pepper to taste
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Melt butter in a large pot.
Add onion, leek and garlic. 
Cook on medium-low heat until vegetables start to soften.
.
Stir in flour and cook for 2 minutes. 
Add a little of the stock and stir well, scraping the bottom of the pan to mix in the flour.
Bring to a boil and slowly stir in the rest of the stock.
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Add the carrots, celery, turnip, potato, thyme, and bay leaf.
Reduce heat, cover and simmer for 35 minutes or until carrots are tender.
Remove the bay leaf.
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Stir in the cream and simmer over low heat for 5 minutes. 
Add the cheese and stir until completely melted. 
Add salt and pepper as needed.

{this recipe could also be done in the crock pot.  Just add all prepared ingredients in the crockpot excluding the flour, cream and cheese. Cook on high for 4-5 hours, then check the vegetables to make sure that they are tender.  If they are, add the flour and mix well.  Then add the cream and cheese.  Continue cooking until cheese is all melted.}

Chicken 'N Dumplings

3 cans Campbell's Select chicken noodle soup
1/2 cup sour cream
1 can cream of chicken soup
2 Tbsp. Mrs. Dash Garlic and Herb Seasoning, divided {Or any other seasoning that you like, and think would go good with chicken}
3 Tbsp. flour
Salt and pepper to taste
12 Bisquick biscuits {unbaked}
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Preheat oven to 350.
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Pour out chicken noodle soup into a 9X13 baking dish or any other large casserole dish.
Add sour cream, cream of chicken soup, 1 Tbsp. Seasoning, flour and salt and pepper.
Mix well until all sour cream and soup and evenly mixed in.
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Prepare biscuits according to directions on Bisquick packaging, mixing in the other Tbsp. of seasoning before the milk.
Cut biscuits out and lay on top of prepared soup mixture.
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Bake in preheated oven for 30 minutes.
Flip biscuits over with a fork and bake for 30 minutes longer.
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Top with cheese and serve in bowls.

Italian Sausage Soup with Cheese Tortellini

1 lb. Italian sausage {such as Jimmy Dean}

1 cup chopped onion

1 tsp. minced garlic

5 cups beef broth

1/2 cup water

1/2 cup red cooking wine {optional but adds a great flavor}

2 {14.5 oz.} cans Italian diced tomatoes

1 cup thinly sliced or diced carrots

1 tsp. basil

1/2 tsp. oregano

1 {8 oz.} can tomato sauce

1 1/2 cups green beans or sliced zucchini {i prefer zucchini but didn't have any so i used green beans this time.}

8 oz. fresh tortellini pasta {such as Buitoni}

3 Tbsp. parsley

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In a lrg. pot, brown sausage.

Remove sausage and drain.

Saute onions and garlic in drippings.

Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage.

Bring to a boil.

Reduce heat and simmer uncovered for 30 minutes.

.

Skim fat from the soup.

Stir in beans and parsley.

Simmer covered for 20 minutes.

Add tortellini and simmer for 10 minutes longer.

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Sprinkle with Parmesan cheese on top of each serving.

New England Clam Chowder

4 slices bacon, fried and crumbled
2- 6.5 oz cans minced clams
4 potatoes, peeled and diced
1 small onion, finely chopped
1/2 cup finely diced celery
2 heaping Tbsp. flour
2 cups milk
1 cup canned milk
1/2 tsp. Worcestershire sauce
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Cook bacon in a large pot until crisp.
Cool and crumble.
Return to pot.
Drain clams, reserving liquid.
Add water to clam juice to make 1 cup liquid.
Add liquid and vegetables to the cooked bacon.
Cover and simmer 20 minutes or until potatoes are tender.
Stir milk slowly into flour.
Add flour mixture and clams to soup.
Cook and stir over medium heat until thickened and bubbly.
Add canned milk and Worcestershire sauce.
Sprinkle with salt and pepper.

Corn Chowder

1 onion

3 celery stalks, cleaned and diced

3 Tbsp. butter

3 potatoes, peeled and diced

6-8 slices of bacon, fried and crumbled {optional}

3 cups water

3 cups milk

3 heaping Tbsp. flour

1 can corn {i like using creamed corn for this recipe}

1-2 tsp. salt

few dashes of pepper

2 cups sharp cheddar cheese

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Saute onion and celery in better in a saucepan until tender and onions are clear.

Add potatoes and water.

Simmer 20 minutes or until potatoes are tender.

Stir in bacon.

Gradually stir milk into flour.

Stir flour mixture, corn, salt, and pepper into potatoes.

Bring to a boil, stirring constantly.

Reduce heat and simmer 10 minutes.

Add cheese and stir til melted.

No Fuss Taco Soup

{For The Soup:}
2 cups chicken broth
2 can chili beans
1 can red beans

2 cans diced tomatoes
1-4 oz. can diced green chilies
1 can corn
1 package taco seasoning
1/2-1 tsp. chili powder
.
{For The Toppings:}
shredded cheddar cheese
chopped cilantro
diced green onions
sliced avocado {optional}
sour cream
.
Combine the chicken broth, beans, chilies, tomatoes, and corn.
Stir in chili powder.
Cover and cook in crock pot on high for 4-5 hours or until heated through.

{if in a hurry, soup can also be cooked in a pot on stove.}

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Serve soup topped with cheese, cilantro, sour cream, green onions and avocado.

Creamy Chicken and Rice Soup

1/2 cup chopped onion

1 medium carrot, diced

1 rib of celery, diced

2 cloves garlic, minced

1 Tbsp. oil

2 cups chicken broth

2 cups water

1 tsp. chicken boullion

1/2 lb. cooked diced or shredded chicken

1/2 cup uncooked rice

1 tsp. basil

1/4 tsp. pepper

1 1/2 cups frozen peas

3 Tbsp. flour

1/2 can evaporated milk

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In a large pot, cook the onion, carrot, celery, and garlic in the oil until tender.

Stir in the broth, water, boullion, and chicken.

Add rice, basil and pepper.

Bring to a boil.

Reduce heat and cover.

Simmer for 15 minutes or until rice in done.

Stir in peas.

.

In a small bowl, conbine flour and evaporated milk.

Stir into the soup.

Bring to a boil and cook while stirring for 2 minutes.

Serve and Enjoy!

Chicken Taco Soup

{For The Soup:}

1 can chicken broth {almost 2 cups}

2 cans red beans

2 cans diced tomatoes

1-4 oz. can diced green chilies

1 can corn {do not drain}

1 package taco seasoning

1 lb. boneless, skinless chicken breasts

1 tsp. chili powder

.
{For The Toppings:}

shredded cheddar cheese

chopped cilantro

diced green onions

sliced avocado {optional}

sour cream

.Combine the chicken broth, beans, chilies, tomatoes, and corn.

Stir in chicken seasoning and chili powder.

Add chicken.

Cover and cook in crock pot on low for 6-8 hours, until chicken is done and tender.

.Take chicken out and shred with a fork.

Return to soup.

Serve soup topped with cheese, cilantro, sour cream, green onions and avocado.

Chicken Tortilla Soup

1 large can or box or Swanson's chicken broth.
2 boneless/skinless chicken breasts
home made pico
home made guacamole
1 cup cheddar cheese
5-6 limes, cut in half
tortilla strips or small round tortilla chips

Pour Swanson's chicken broth into large pot.
Place chicken in broth and boil till chicken is cooked through.
Remove chicken and shredded with two forks.
Place chicken back in broth.

Ladle chicken and broth into separate bowls.
Add 2-3 tablespoons of pico, and 1-2 tablespoons of guacamole.
Top with a bit of cheddar cheese.
Squeeze 1/2 lime on top of everything and top all with tortilla strips.

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{Fresh Pico}

4 large tomatoes

3-4 green onion, chopped

2 clove garlic, minced

1/2 bunch cilantro, finely chopped

1 jalapeno pepper,finely diced
1 lime, juicedgarlic salt to taste
salt and pepper to taste
Chop tomatoes, onion, garlic and cilantro.
Add finely chopped jalapeno, lime juice and garlic salt.

Salt and pepper to taste.

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{Guacamole}

2-3 ripe avocados

couple spoons of mayonnaise
salt and pepper to taste
1 lime, juiced
Combine all ingredients in small bowl.

Clam Chowder

2 cans clams, drained (discard liquid)
1 med onion, chopped
1 c. celery, diced
1 c. carrots, diced
2 c. potatoes, diced
3/4 c. margarine
3/4 c. flour
½ t. sugar
1 qr. top milk
salt and pepper to taste

Drain clams and pour over vegetables.

Add enough water to cover.

Simmer. Add salt, pepper and sugar.

Melt butter, add flour and blend together.

Cook a couple of minutes.

Add milk and cook til smooth and thick add sauce to vegetables.

Simmer.

Serve.

Pre Trick-Or-Treating Hamburger Soup

Because of all of the junk food that kids eat while trick-or-treating {and after} I like to start the night off with hamburger soup!
It is the perfect meal for Halloween!
The other thing I like to do is dinner in a pumpkin!
I'll post that later...

1 lb. hamburger
3-4 small potatoes, cubed
3 med. carrots, sliced
3-4 celery stalks, diced
1 can corn
1 can green beans or 1/2 bag of peas
2 cans diced tomatoes

1 clove garlic, minced
1 t. Worcestershire sauce

1 pkg onion soup mix

salt and pepper to taste

basil and oregano to taste

Water

Brown meat.

Add tomatoes, seasonings and Worcestershire.

Add all vegetables and enough water to desired thickness.

Simmer in pot till potatoes and carrots are tender.

{At this point, if desired, you can add small shells or macaroni noodles.}

Old Fashioned Beef Stew

2 lbs cube steak
4 potatoes, peeled and chopped into 1-inch cubes
1 (10 ounce) can stewed tomatoes
1 medium chopped onions
2 cloves minced garlic
1 cups peeled, chopped carrots
1 cup whole kernel corn
1 cup peas
3 quarts water
3 teaspoons salt
2 teaspoons black pepper
3 whole bay leaves
4 teaspoons chopped parsley
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon cornstarch
cooking oil (as needed)
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Heat oil on a large skillet.
Add garlic and chopped beef and on all sides.
Add 3 quarts of water.
Add seasoning, potatoes, tomatoes and onion
Simmer for 2 hours, watching carefully to be sure the food doesn't dry out.
Add all other vegetables and simmer 1 more hour.

Add water as needed.
Add cornstarch, a little at a time, until stew is as thick as you want it to be.

**This can also be done in the crock pot.

Brown beef and garlic.

Add to crock pot.

Add all ingredients except the peas and corn.

Cook on high for 4 hours.

Add peas and corn and cook an additional hour.

Add cornstarch at the end, a little at a time, for desired thickness**

Taco Soup (another variation)

1 lb. ground beef

1 onion, chopped

1 (16 oz.) can kidney beans, with liquid

1 (16 oz.) can white beans, with liquid

1 (16 oz.) can black beans, with liquid

1 (16 oz.) can corn, with liquid

1 can Ro-tel tomatoes with chilies and liquid

1 (16 oz.) can stewed tomatoes, with liquid

1 pkg. taco seasoning mix

1 pkg. dry Ranch dressing mix

~

brown ground beef & onion; drain grease.

Add remaining ingredients, bring to boil and simmer for 15-20 minutes or put in your crock pot on low for 3-4 hours.

Top with sour cream, tortilla chips and grated cheese.

Potato Chowder

8 cups diced potatoes

1/3 cup onion, chopped

3-4 tsp chicken bouillon

6 cups water

½ lb bacon, cooked and crumbled

1- 10 ¾ ounce can cream of chicken soup

1- 8 ounce package of cream cheese

Dried parsley or sliced green onions for garnish - optional

Combine potatoes, onion, water, bouillon, bacon and chicken soup in the crock pot.

Cover and cook on low for 8-10 hours or until potatoes are tender.

Add cream cheese to crock pot and blend.

Top with parsley or onions before serving.

Chicken Taco Soup

1 can black beans, drained
1 can light red beans, drained

1 can corn, drained

2- 14 1/2 oz. cans diced tomatoes

1 1/2 packets mild taco seasoning

1 1/2 C water

1- 8 oz. can tomato sauce

1 can cream of chicken soup

2 C milk

2 boneless chicken breasts

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In crock pot, mix the taco seasoning together with the water and tomato sauce.

Add cream of chicken soup and milk and whisk together until smooth.

Add chicken.

Pour drained beans, drained corn and diced tomatoes on top of that.

Cook on low 6-8 hours or high 4-5 hours.

Before serving, take out chicken and shred or dice, then put back and stir it all together.
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Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.

Chicken Enchilada Soup

1- 15-ounce can black beans, rinsed and drained

1- 14.5-ounce can diced tomatoes

(I used the kind with sweet onion in it)

1- 10-ounce package frozen whole kernel corn

1/2 cup chopped onion

1/2 cup chopped yellow, green, or red bell pepper

(I used red, which is my favorite pepper)

1- 10-ounce can enchilada sauce (I used mild)

1- 10.75-ounce can condensed cream of chicken soup

1- 1/2 cups milk (I used skim)

1 cup shredded Pepper jack cheese (4 ounces)

2 chicken breasts

~

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture.

In a large bowl, whisk together enchilada sauce and soup.

Gradually whisk in milk until smooth.

Pour sauce mixture over ingredients in cooker.

Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite sized pieces.

Add chicken back into soup.

Top with pepper jack cheese and serve.

Can also be topped with avocado, sour cream, or crushed tortilla chips.

Note: if the soup is too thick for you, just add a little more milk after it's all cooked.