Creamy Cheesy Vegetable Soup

Cook til tender:
2 cups cubed potatoes
1 cup diced carrots
1/2 cup chopped Celery
1/4 cup minced onion
2 cups water
1/2 tsp salt

Do Not drain.

Add 5 oz pkg of frozen broccoli and cauliflower the last 5 - 10 minutes.
Make a pasts of 1/4 cup butter, 1/4 cup flour, 1/2 Tbs dry mustard.  Stir in
1 3/4 cup milk and cook til thick.  Add vegetables.  Heat through to boil.  Add 1/2 lb.
Velveeta Cheese

Jambalaya

1 dozen medium shrimp, peeled and deveined
4 ounces chicken, diced
5 ounces andouille sausage, sliced
1/2 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp oregano
1/2 tsp ground thyme
1/2 tsp onion powder
2 Tbs olive oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup celery
2 Tbs chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 tsp Worcestershire sauce
1/4 tsp Tobasco
3/4 cup instant rice
3 cups chicken broth

In a bowl, combine shrimp, chicken, sausae, paprika, salt, garlic powder, black pepper, cayenne,
oregano, thyme and onion powder.  Next, heat oil in large skillet over high heat, then add onion, green
pepper and celery and cook 3 minutes.  Add garlic, tomatoes, bay leaves, Worcestershire sauce and
Tabasco.  Stir in rice then add broth.  Reduce heat to medium and cook until rice absorbs liquid, about 5 - 10 minutes.  Next add all of the meat and cook until chicken and shrimp are fully cooked.

Dooger's Clam Chowder

1 pound boiling potatoes, peeled and chopped
1 cup half and half
1/2 cup whipping cream
4  6oz cans minced clams (drain 3 of the cans, but reserve
     the juice from the fourth can)
1/4 teaspoon seasoning salt
1/4 teaspoon ground thyme
freshly ground WHITE pepper

Cook potatoes in large pot of boiling salted water until done.
Drain.  Transfer potatoes to a bowl and slightly mash.
Scald half and half and cream but do not boil.  Add potatoes,
clams, and reserved clam juice.  Add seasoning.  Bring to a
boil and serve.

Creamy chicken and wild rice soup.

1 pound boneless, skinless chicken, cubed
3 tablespoons flour
Salt and pepper
3 tablespoons butter
1 onion, chopped
4 stalks celery, chopped
2 carrots, chopped
1/2 teaspoon poultry seasoning
6 cups chicken stock
1 pkg long grain and wild rice mix ( without seasoning packet)
1 cup heavy cream

Coat chicken in flour. Salt and pepper. Brown in butter. Add vegetables and cook for a few minutes. Add stock, seasoning, rice, and simmer until carrots are soft and rice is done. Remove from heat. Add cream and serve

Lasagna Soup

Brown; Stir In:
1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrots diced or shredded
2 cups mushrooms
2 T. garlic, minced
Add; Stir In:
4 cups chicken broth
1 can chopped Italian-style stewed tomatoes (14 1/2 oz.)
1 cup Bowtie Pasta
2 cups of fresh spinach
4 t thinly sliced fresh basil
Serve Soup Over; Garnish With:
1 cup fresh mozzarella cheese, diced

Brown sausage in a large saucepan over medium-high heat, add onion and carrot; saute 3 minutes or until veggies are semi soft. Stir in mushrooms and garlic, and saute another 3 minutes.
Add broth and tomatoes; bring to a boil. Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions.) Add the spinach and cook about 1 minute until wilted.
To serve place cubes of cheese in each serving bowl, then ladle over to melt. Garnish with parmesan and basil.
Makes about 8 cups

South of the Border Black Bean Soup

2 (15 oz) cans black beans rinsed and drained
1 (14.5 oz) can whole tomatoes (chopped)
1 (14.5 oz) can diced tomatoes w/ green chillies
1 (14.5) can vegetable broth
3/4 c chopped onion
1 (4 oz) can green chillies
1 1/2 c frozen corn
3 T chili powder
2 t cumin
1 t garlic
Simmer in crockpot from 7- 9 hours.Toppings- 4 green onions , sour cream, shredded cheese, sliced avocado
serve with corn chips

Curry

1 box House Vermont Curry Sauce Mix (or any other boxed curry cubes)
14
1 ½ lb stew meat
4 medium onions (cut onion in quarters, then peel separate layers)
4 medium potatoes cut into cubes
2 medium carrots sliced
6 cups water
Place meat, onions, potatoes, carrots and water in big pot and bring to boil. Cook over low to medium heat
about 20 minutes or until tender.
Remove from heat. Break curry sauce mix into pieces and add to saucepan.
Cook over low heat about 20 minutes or until curry thickens.
Serve over cooked rice.

364.152 Stew

All you librarians should be able to figure out the name.
1 large onion chopped
1 – 4 cloves garlic, minced or crushed
3 T olive oil
2-3 pound stewing meat (beef, elk, venison) with fat
removed and tenderized with a mallet if necessary.
1 tsp thyme
½ tsp ground black pepper
3 T. flour
1 or 2 bay leaves
½ cup wine or beer (optional)
3 cups water
2 tomatoes, blanched, peeled, and chopped (optional)
3-4 carrots, coarsely chopped
4-6 potatoes, peeled, and coarsely chopped
Heat the olive oil in a 4-6 quart pressure cooker until it’s shimmering. Add the onions. They should sizzle a bit.
Turn the temperature down and cook the onions slowly until they start to become translucent, say about ten
minutes. Add the garlic. Cook a few minutes more. Transfer the contents of the pot to a bowl. Put the next
measure of olive oil in the pressure cooker. Heat to shimmering. Mix the flour, pepper, and thyme. Dredge the
meat in the flour and toss into the heated oil. Cook for 15 – 20 minutes until meat is browned. Add wine or beer
(optional). Cook off the alcohol, another five or ten minutes. Add water and place the lid on the pressure
cooker. Bring up to pressure, turn down heat and cook for twenty minutes. Take off heat, cool down, remove lid
and add potatoes, carrots, onions and tomatoes. Put lid back on, heat to pressure and cook 6 more minutes. Salt
to taste. Serve with biscuits, rolls, or bread. Yum.
Okay… he really calls it Killer Stew.

Greg's Chicken Soup

You'll need:
one whole chicken
one cup of chopped celery
1 cup chopped onion
1/2 cup chopped parsley
1 1/2 cups sliced carrots (more if you like)
2 tbs finely crushed garlic (or garlic powder 1 tsp) I like chopped spinach in mine, but it's not necessary.
Place a whole chicken in a large pot.
Cover with water, 1 to 2 inches above chicken and heat to boil.
Reduced heat and cook to a slow boil until the chicken is tender and almost falling off the bone.
Remove chicken to cool and add veggies.
You may add cooked rice or noodles if desired.
(Make sure you slow boil or else you'll end up with mush)
Remove chicken from bones, add to stock.
Season with salt & pepper, serve.
REDUCTION METHOD
After you cook down the stock, remove the bones, add veggies and another quart of water.
Add peas and cook until they're mush.
Add potatoes, ham from bones and cook another 1/2 hour or so, and serve.
FAST METHOD
Cut up some ham in small pieces and add to chicken stock.
Add veggies and another quart of water.
Add peas and cook until they're mush.
Add potatoes and cook another 1/2 hour or so, and serve.

Carol's (Mom's) Pea Soup

You'll need:
one bay leaf
2 cloves of garlic, crushed
2-3 stalks of chopped celery
2-3 carrots, sliced
2 medium size potatoes, cubed
1/2 cup finely chopped onion
2 ham hock bones
Reduce ham bones in large pot with water until you end up with about a quart of stock (this will create the base)
If you don't want to go through this process REPLACE with a quart chicken stock.

Mom's Homemade Chicken Noodle Soup

Noodles:
7 eggs, beat well with a fork, then add 2 tsp. salt. Add a scant 3 cups flour and mix up well. Will be sticky.
Roll out on a cloth covered board, liberally covered with flour. Roll thin-1/8 in. Sprinkle flour on top and cut in
strips with a pizza cutter periodically dipped in flour or sprayed with Pam. Can just dry on the counter.
Can also be frozen.
Boil Chicken pieces in plenty of water. (I like to use chicken broth and bullion.) In a fry pan melt a little butter,
and cook up some chopped onion, and minced garlic (2 to 4 cloves minced). Add to broth, then add parsley, a
bay leaf, chopped celery if desired and thinly diced carrots, chicken chunks, and the noodles. Salt and pepper to
taste. Simmer until noodles are done. Taste and add more seasoning if desired. Can also use leftover turkey or
chicken and broth for a quick one. Delicious!

Chicken Tortilla Soup

1 medium onion, finely chopped
1 clove garlic
2 Tbsp vegetable oil
4 cups chicken broth
¼ bell pepper, finely chopped
1 tsp ground red chilies
¾ tsp dried basil leaves
½ tsp salt
¼ tsp pepper
1 – 10oz can tomato puree
1 – 15oz can tomatoes
2 cup cooked chicken
Cook and stir onion and garlic in 2 tbsp oil in 4 qt Dutch oven until onion is tender. Stir in broth, bell pepper,
ground red chilies, basil, salt, pepper, and tomato puree and tomatoes. Heat to boiling. Reduce heat. Simmer
uncovered 30 minutes. Add about ½ cup fresh lime juice if you want a tangier flavor.
Serve with tortilla chips and cheddar cheese sprinkled on top.

Cheddar Cheese Cauliflower Soup

Cut up 1 to 2 Cauliflower (when cooked, save out about 1/4 of it to chop and put back in the soup). Melt 1-2
Tbsp. butter and cook cauliflower in it for a couple of minutes, then add 5 c chicken broth, cooking until tender.
When done, puree in blender all but the 1/4, and pour the pureed cauliflower back into the pan. Add 1 pint
whipping cream or half and half, the 1/4 cauliflower, 1 soup can cheddar cheese soup salt and pepper to taste.
Can thicken a little more with 1 T cornstarch dissolved in 1/4 c cold milk and added to the soup.

Taco Soup

1 lb ground beef
1 large can of tomato juice
2 cans of kidney beans (undrained)
1 can of whole kernel corn (undrained)
1 packet taco seasoning
Shredded cheese
Corn chips
Brown hamburger in skillet. In large pot combine the tomato juice, beans and corn. Add taco seasoning and
simmer. When hamburger is cooked, add to pot. Serve with shredded cheese and corn chips.

Tortilla Soup

2 cups no salt – added tomato sauce
1 ½ cups water
1 cup bottled salsa
1 cup frozen whole-kernel corn
1 tsp dried oregano
1 tsp dried basil
1 (14 oz) can fat-free, less sodium chicken broth
Cubed cooked chicken
1 (16oz) can kidney beans, rinsed and drained
1 garlic clove, minced
1 ½ cups (6oz) shredded, reduced fat cheddar cheese
30 fat-free baked tortilla chips
Combine first 10 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes.
Ladle into bowls; sprinkle with cheese. Serve with chips. Yield: 6 servings (serving size: 1 1/3 cups soup, ¼
cup cheese, and 5 chips). Colleen says it tastes great with sour cream added on top.

Pasta e Fagioli

1 (16oz) can Italian-style crushed or whole Italianstyle
tomatoes (finely chopped)
1 (19oz) can kidney or cannellini beans, rinsed and
drained
1 cup frozen mixed vegetables
3 cups cooked pasta or ¾ cup dry pasta
3 cups water
Place all ingredients in a medium-size saucepan.
Simmer for 10 minutes, if using cooked pasta, or until dry pasta is fully cooked. Add enough water during
cooking to just cover the pasta.

Jez's Chicken Noodle Soup

12 cups chicken broth or bullion cubes to make 12 cups

½ package whole wheat egg noodles

2 ½ chicken breasts

½ bag frozen carrots

2 or 3 medium potatoes

salt, pepper, sage

1. In large stew pot, simmer chicken broth or bullion and water.  Add salt, pepper, and sage (I like a heaping 1/2 teaspoon) to taste.  
2. Cook chicken by preferred method (grill, boil, &c).  Cut into small pieces
3. Wash potatoes, leave skin on.  Cut into pieces.
4. Add chicken, noodles, carrots, & potatoes.  
5. Simmer until potatoes are done.  Add more spices as necessary to taste.  

White Chicken Chili

2 lbs. boneless, skinless chicken breast, cut into bite-sized pieces
1 large onion
3 tsp garlic powder
2 Tbs. vegetable oil
4 cans (15 1/2 oz. )Great Northern Beans, drained
2 cans (14 1/2 oz. ) chicken broth
4 cans (4 oz ) diced green chilies
1 tsp salt
2 tsp ground cumin
2 tsp dried oregano
1/2 - 1 tsp pepper
2 cups sour cream
1 pint whipping cream

Saute chicken, garlic, and onion in oil. Add beans, chilies, chicken broth and seasoning. Bring to a boil and simmer uncovered for 30 minutes. Stir in sour cream and whipping cream, heat through but DO NOT BOIL. Serves 8.

NOTE: Mary cuts recipe in half but adds an extra can of beans

Pasta e Fajoli Soup Just Like Olive Garden's

2 lbs. ground beef
1 onion, chopped
3 cloves garlic, minced
3 carrots, chopped
3 ribs of celery, chopped
2 28 oz cans diced tomatoes undrained
1 16 oz can red kidney beans, drained
1 16 oz can white kidney beans, drained
3 10 oz cans beef broth
3 teaspoons oregano or italian seasoning
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 jar spaghetti sauce (i use Ragu Old World)
8 ounces pasta

Brown hamburger, drain. Add onion and garlic and saute, then transfer to a large slow cooker. Add all remaining ingredients except pasta. Cook on low for 7 - hours or on high for 4 hours. During last 30 minutes on high, or 1 hour on low, add pasta. Serve with grated parmesean on top.

Taco Soup

1 lb. hamburger
½ onion, diced
1 can chili
1 can corn
1 can red kidney beans
1 can green chilies
1 can stewed tomatoes
1 can tomato soup with 1 can water
shredded cheese
1 bag tortilla chips

1. Brown the hamburger & the onion.
2. Put hamburger & onion in a crock-pot or large pot on stove.
3. Add all other ingredients except cheese & chips.
4. Cook until hot.
5. Serve with shredded cheese on top & chips.