Posts tagged ‘soup’

Meatball Stew

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18-20 meatballs, or 12 oz bag

3 potatoes, peeled and cubed

2 cups of carrots, cleaned and sliced

1 medium onion, finely chopped

3 celery stalks, cleaned and chopped

1 can of tomato soup

1 can of beef gravy

1 cup of water

1 envelope of onion soup mix

2 packets of Beef Herbox

~ Place all in the Crock Pot and cook on low 5-6 hours.

*I used a 24 ounce bag of meatballs, and 2 envelopes of powder beef gravy, so I also used 4 cups of water instead of one to create more liquid.

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Cheeseburger Soup

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1 1/2 quarts of water

2 cups cubed potatoes (your choice, I use red and leave the skins on)

2 small carrots, grated

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 Tbsp beef bullion, or 1 packet of Beef Herbox

1/2 tsp salt

1 lb hamburg, cooked and drained

2 1/2 cups of milk

3 Tbsp flour

8 oz Velveeta cheese

1/2 lb cooked and crumbled bacon, or real bacon pieces

~ In a large pan, combine all ingredients up to and including salt. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes, until potatoes are cooked.

Stir in hamburger and 2 cups of milk. Heat through.

Combine flour and 1/2 cup of milk and stir until smooth.  Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes and the soup is thick and bubbly.

Reduce heat and stir in cheese. Continue stirring until all is melted and blended well.

Top with bacon and crackers.

Ham and Potato Soup (Crockpot)

ham and potato soup

7 cups diced potatoes

1 cup diced onion

1 large shredded carrot

2 cups cooked ham

5 cups hot water

4 packs chicken Herbox

2 tsp ham base (optional)

1 cup milk

1/2 cup sour cream

salt and pepper to taste

~Put all ingredients in slow cooker except the milk, sour cream, salt and pepper.

Cook on low for 7 hours.

Add milk and sour cream. Cook and stir for 15 minutes. Add salt and pepper.

Serve.

Shrimp Chowder

 

1 lb red potatoes, cubed (peeled or with the skin)

2 1/2 cups reduced sodium chicken broth

1/4 cup chopped onion

1/2 cup chopped pepper (color of your choice)

1/2 tsp celery salt

1 1/2 cups fat-free milk

1/4 cup flour

1/2 cup heavy cream

3 packages (80z ea) frozen salad shrimp, thawed (or 1 1/2 lb precooked)

2 tbsp parsley

1/2 tsp paprika

1/2 tsp Worcestershire Sauce

1/8 tsp cayenne pepper

1/8 tsp pepper

3 oz cream cheese

 

~ Bring the potatoes, broth, onions, peppers, and celery salt a boil.  Reduce heat, cover and simmer for 15 minutes.

Stir in fat-free milk.

Mix flour and heavy cream, until smooth.  Gradually stir into the soup.  Bring back to a boil.  Cook and stir for 2 minutes.

Stir in the remaining ingredients and bring to another boil.  Cook and stir for 3 minutes.

 

Hobo Stew

 

* This is a recipe that is pretty much whatever you want.  Change as you see fit and have fun.  Here is how I did it.

1 lb ground beef

1 green pepper, diced

1 onion, diced

1 cup of corn

1 cup of peas

1 cup of broccoli

1 can of black beans, drained and rinsed

1 can of mixed vegetable, drained

2 cans of beef gravy

1 can of tomato sauce

1 can of diced tomatoes, with juice

1 cup of water

1 cup of BBQ sauce ( I used a hickory brown sugar flavor.)

1 tsp minced garlic

1/2 tsp steak seasoning

1- 1 1/2 cups of mini pasta wheels

 

~ Brown the ground beef with the onions and peppers.  Drain well.

In a large pot, mix all ingredients except the pasta and bring to a boil.  Simmer for 30 minutes and then add the pasta.  Simmer until noodles are cooked, around 10-15 minutes.

 

This could also be done all day in the slow cooker,  adding the noodles for the last 20 minutes or so.

 

Hamburger Soup

1 lb hamburger

1 cup onions, chopped

1 cup pepper, chopped

8 oz mushroom pieces

1 cup carrots, chopped

1 cup celery, chopped

1 cup frozen corn

1 cup frozen peas

2 garlic cloves, minced (or 1/2 tsp dry)

4 packets Beef Herbox

5 cups water

14-15 oz can tomato sauce

2 14.5 oz cans diced tomatoes, with juice

1/2 tsp salt

1 tsp basil

3 tbsp ketchup

~Brown hamburg, onions, peppers and mushrooms.

Combine all ingredients in a large pot and bring to a boil.

Reduce heat and simmer for 1 1/2 hours.

*This can also be done in a slow cooker all day on a low setting.

Chicken Fajita Soup

5 cups water

4 boneless, skinless chicken breasts, thawed

1/4 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1 tbsp parsley

1/2 tbsp onion powder

3 packets chicken herbox

1 1/2 tbsp evoo

1/2 onion, chopped

2 garlic cloves, chopped

8 oz chunky salsa

2  cans (14.5oz) of diced tomatoes

1 can tomato soup

1 1/2 tbsp chili powder

1 can of corn, drained

1 can of black beans, undrained

4 oz sour cream

~ Mix water, chicken, salt, pepper, garlic powder, parsley, onion powder and chicken herbox in a large pot.

Bring to a boil, and then simmer for 45 minutes to an hour, long enough for the chicken to be cooked through.

Remove chicken and shred.  Set aside broth for later use.

In a large pot over medium heat, cook onion and garlic in the evoo until browned.

Stir in salsa, diced tomatoes, tomato soup, chili powder, corn, black beans, sour cream, chicken and 3 cups of the reserved broth. (I didn’t have 3 cups worth, so I used chicken stock to make up the difference.)

Simmer for 30 minutes.

Serve with shredded cheese, tortilla chips, or your choice.