Curried Pumpkin Soup

Curried Pumpkin Soup

1 lg onion chopped

1 lg granny smith apple

1 16 oz. canned pumpkin

4 c. chicken broth

1 bay leaf

1/2 tsp. curry powder

1/8 tsp nutmeg

1 Tbsp. parsley

2 c. Half & Half

5 potatoes peeled, cubed and cooked

1 lb. cubed ham

Salt & pepper to taste

Saute onion and apple in butter until golden brown.  In a large pot, stir in pumpkin, broth, bay leaf, curry,nutmeg, and parsley.  Bring to a simmer and continue simmering, uncovered fro 15 minutes, stirring occasionally.  Transfer soup to a food processor or blender in batches and puree.  Return to pot; add half & half, salt, pepper, ham, and potatoes.  Simmer for 10-15 minutes.  Serves 6.

From frozen, thaw in saucepan or all day in a crockpot.  Add salt & pepper to taste.  Serve with bread, crackers, etc.  if desired.  

Summer Veggie Soup

SUMMER VEGGIE SOUP

2 15.5-ounce cans of cannellini beans

2 large zucchini, cut into bite sized pieces

2 large yellow squash, cut into bite sized pieces

1 pound green beans, cut into bite sized pieces

4 cups corn kernels (cut from 2 ears of corn or frozen)

2 medium onion, finely chopped

8 bay leaves

salt and pepper to taste

 

add day of cooking:

8 cups chicken stock

 

Combine all ingredients (except stock) into a gallon-sized freezer bag. Label bag and place in freezer. 

Day of cooking, dump contents of bag into slow cooker, add stock and cook on high for 2 to 3 hours or low for 5 to 6.

 

About 6 servings: Calories, 97. Total fat, 1.3g. Protein, 5.4g. Fiber, 3.7g.

Recipe courtesy of www.MamaAndBabyLove.com

Tortellini Soup

Tortellini Soup

6 cans of chicken broth

1 tube of sausage

1 slice of garlic

1 onion

2 cans of kidney beans

2 cans of stewed tomatoes, I have also used fire roasted and that is my favorite but if you cook too long it makes the soup really spicy.

1 container of tortellini, I prefer chicken and herb 

cook sausage, onions and garlic, add broth and tomatoes, drain beans and add. Bring to a boil, then add tortellini and cook pasta as directed.

This makes enough for my family for 3 meals. Also sometimes I like to add spinach and Parmesan cheese.

Chicken Tortilla Soup

This is ALWAYS a crowd pleaser!!!

INGREDIENTS:

2-4 Chicken breasts, cooked and shredded

1/2 tsp olive oil

1/2 tsp minced garlic

1/4 tsp ground cumin

2 cups (or cans) chicken broth

1/2 tsp chili powder

1 TBL lemon juice

1 cup HOMEMADE EASY SALSA...recipe should be on this site

(I have tried it with store bought and it is NOT the same)

DIRECTIONS:

Place/mix all in the crockpot and warm until ready to serve.

Serve with tortilla chips, cheese, green onions, and extra cilantro for garnish.

*Easily be doubled...recommended! Leftovers taste even better the next day.

Taco Soup

 

1/2 to 1 pound lean ground beef

1 packet taco seasoning

2 cans whole kernel corn

2 cans red kidney beans

2 cans Mexican -style stewed tomatoes

Cook ground beef until browned.  Add taco seasoning and mix well.  Pour the seasoned meat into a large pan then add the remaining ingredients.  DO NOT DRAIN THE CANS!  

Simmer over low heat until heated through and serve. Top with tortilla chips, sour cream or shredded cheese to make it extra yummy!