Taco Soup

Taco Soup

1 lb Ground Beef 

1 Onion, diced

1 package Taco Seasoning 

2 tins Beans in Tomato Sauce 

1 tin Tomato Soup 

1 tin (680 ml) Tomato Sauce 

1 box Beef Broth

1 tin Corn (Optional)

Salt & Pepper to taste

Fry ground beef and diced onion in a large pot on medium heat until beef is no longer pink and onions are soft. Add Taco Seasoning to the beef. Add the remaining ingredients. Reduce heat and simmer for about 15-20 minutes, stirring occasionally. 

Garnish with crushed Doritos, shredded cheese and a dollop of sour cream.

 

Creamy Turkey Potato Soup

 Creamy Turkey Potato Soup 

1 lb Bacon, diced and fried 

2 tbsp reserved bacon fat or olive oil

1/4 cup Butter

2 large onions, finely chopped

4 cups Carrots,shredded or diced

4 stalks celery, diced

1 tsp Garlic, minced

8 cups cubed Potatoes

2 cups Whole Milk

12 cups Turkey Broth*

4 cups Turkey, cut up

1 tsp Salt

1/2 tsp Pepper 

1 tbsp Italiano 

1/2 cup Cornstarch

1 cup Whipping Cream 

2 cups shredded Marble Cheese 

Heat the bacon fat or olive oil in a pot with the butter. 

Add in the onions, carrots and celery. Saute until veggies are soft. 

Add in the minced garlic, potatoes, milk,broth, turkey, bacon, salt, pepper and Italiano. Bring to a boil. Lower heat and simmer for about 20 minutes or until the potatoes are tender, stirring occasionally. 

Mix the cornstarch with about 1/2 cup of water;Pour into the soup and stir well until mixture has thickened. 

Add in cream but do not let soup come to a boil again!

Remove from heat. Gradually stir in shredded cheese until it has melted. 

Sprinkle additional shredded cheese and bacon bits into each bowl to serve if so desired. 

*I use a homemade Turkey broth made from the turkey bones but it can be substituted with store bought Chicken broth.

Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup 

1 Onion

 1 Red Pepper 

 1 lb Chicken Breast(about 4) 

 1 Package Fajita Seasoning(about 2 Tbsp)

1 Box Chicken Broth( about 4 cups) 

1 cup Salsa

 1 Tin Rotel or Regular Diced Tomatoes 

 1 tin Corn

 1 tin Black Beans drained and rinsed

3/4 cup Cream

Dice and fry Chicken Breasts with onions and peppers. Add Fajita Seasoning when Chicken is no longer pink.

Add remaining ingredients EXCEPT Cream. Bring to boil. Reduce heat. Simmer for about 15 minutes. Remove from heat and stir in cream. Serve with shredded cheese and tortilla chips. Can also serve with additional salsa, avocado or sour cream.

 

Corn Chowder

 Corn Chowder

 1 pkg Bacon, diced

1 Onion, diced

1 red Pepper, diced

3 stalks Celery, diced

2 large Carrots, sliced

3 cups Chicken Broth

3 cups cubed Potatoes 

2 can kernel corn, drained

1 can cream of mushroom soup

2 cups milk

1/4 cup Cornstarch mixed with 1/2 cup Water

1 Tbsp Parsley Flakes 

Salt & Pepper to taste

Fry the bacon in a large pot over medium heat until bacon is crispy. Drain off most of the fat. Remove bacon from pot and set aside. Add onion, red pepper, celery and carrots to remaining fat in pot. Fry over medium heat until veggies are soft. Add potatoes and chicken broth. Bring to a boil. Turn down heat and simmer until potatoes are done. Add remaining ingredients,including bacon. Return to a light boil and remove from heat. 

Serve with shredded cheese and chives if so desired. 

Somma Borscht

 Somma Borscht 

1 lb Farmer Sausage*

16 cups Water

1 large Onion, diced

12 cups Potatoes, diced 

2 tbsp Vinegar 

2 tbsp Salt

1/4 cup chopped fresh Dill OR 2 tbsp dry Dill Weed

2 tbsp fresh Parsley OR 1 tbsp dry Parsley

1/2 tsp Seasoned or Black Pepper 

1/2 cup Sour Cream

1 cup Whipping Cream 

Peel sausage and cut into bite sized pieces. Boil in water for 15 minutes. 

Skim the white foam off of the top. 

Add the onions, potatoes, vinegar, salt, dill, parsley and seasoned pepper.

Bring to a boil and simmer for about 45 minutes or until onions and potatoes are tender.

Whisk together the sour cream and whipping cream and stir into the soup.

*Smoked Ham can be used in place of Farmer Sausage 

Shepherd's Pie Soup

 Shepherds Pie Soup:

2 lbs Potatoes *

3 tbsp Butter

3/4 cup Sour Cream

1 lb Ground Beef

1 onion, diced

1 cup Celery, Diced

3 cups Water

1/4 cup Beef Bouillon 

I  tsp minced Garlic cloves

1 tsp Worcestershire Sauce

1 tsp Salt

1 tsp Seasoned Pepper 

1 tsp Seasoning Salt 

2 cups frozen Mixed Vegetables 

2 cups Milk

3 tbsp Cornstarch mixed with 1/4 cup water

2 cups shredded Cheddar 

 Boil the potatoes in salted water until tender. Drain, then gently mash with butter and sour cream. Set aside.

Cook the ground beef in a large pot. Add the onions and celery. Continue to brown the beef until the onions and celery are soft. Add the water, beef bouillon, garlic, worcestershire sauce, salt, seasoned pepper, seasoning salt,  mixed vegetables and mashed potatoes. Bring to a boil. Reduce heat. Simmer about 5 minutes or until vegetables are cooked. Add milk and the cornstarch mixture. Continue to simmer for another 5 minutes until the soup has thickened. 

Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. 

* Cauliflower can be used in place of the Potatoes to make a low carb version of the soup. Or use half Cauliflower and half Potatoes. 

Cabbage Borscht

Cabbage Borcht

1 cup diced Onions

1 cup diced Celery

1 cup diced Red Peppers (optional)

2 Bags Coleslaw Mix (or 1 small head cabbage, shredded)

4 Large Carrots, shredded

4 Potatoes peeled and cubed (optional)

2 boxes Beef Broth*

2-4 cups Roast Beef, cut into bite sized pieces

2 tsp dry Dill Weed

2 tbsp Beef Bouillon 

2 tbsp dry Parsley Flakes

1 tsp Salt

1/2 tsp Pepper

1 large tin Crushed or Diced Tomatoes

1 tin Tomato Sauce 

1 Tin Tomato Soup

1 cup Cream

Place Onions, Celery, Peppers, Carrots, Coleslaw Mix and cubed potatoes(if so desired) into a large pot. Add Beef Broth. Bring to a boil; then add remaining ingredients except cream. Simmer until veggies are tender. You may need to add a bit of water if your soup is too thick. 

Add cream just before serving.

Soup can be put into jars to seal when hot. I like to put my quart jars into the microwave for 1 minute to ensure that it will seal. 

Do not put cream into jars!

Place jars into the fridge to store after they have cooled off. 

* Chicken broth can be used in place of the Beef Broth followed by switching out the Beef for Chicken as well.

Chicken Noodle Soup

Chicken Noodle Soup:

-3 lbs Chicken Pieces such as thighs or drumsticks

-24 cups Water

-2 onions, diced

-2 cups celery, diced

-2 cups sliced carrots

-2-3 tbsp salt

-1 tsp black peppercorns

-2 tsp minced garlic

-1/8 tsp ginger

-1/2 cinnamon stick

-3 bay leaves

-1/2 star anise 

-1/4 cup dried parsley

-1/2 cup dry chicken stock

Put all ingredients into a large stockpot. Bring to a boil. Reduce heat. Continue to simmer for a few hours.
Pour through a sieve. Add desired amount of clear broth to cooked fine egg noodles.
Meat can be picked off of the bones and added into the soup or eaten on the side.
 Remainder of the broth can be sealed in jars and refrigerated or put in smaller containers and frozen for a later day.

You can fine a recipe for homemade egg noodles in the link below:
https://countrygal33.blogspot.com/2020/03/homemade-egg-noodles.html?m=1

Beef Barley Soup

Beef Barley Soup:

-8 cups water

-2 tbsp beef soup base

-14 oz canned diced tomatoes

-1 cup carrots, sliced

-2 cups potatoes, diced

-1 small onion, diced

-1/2 cup celery, diced

-1/2 cup barley

-1/2 tbsp dried parsley flakes

-1/2 tsp salt

-1/4 tsp pepper

-1 tin tomato soup

-2 cups cooked roast beef cut into bite size pieces

Put all the ingredients except the tomato soup and roast beef into a large pot. Bring to a boil. Reduce heat. Simmer until veggies are soft. Add remaining ingredients. Simmer another 30 minutes.

Green Bean Soup

Green Bean Soup:

10 cups water

1 lb farmer sausage sliced OR Ham diced

6 cups green beans, cut into bite sized pieces

Handful of fresh summer savory

Handful of fresh dill
1 bay leaf

1 large onion, diced
2 large potatoes, cubed

3 large Carrots, sliced

1 cup fresh or frozen Peas

2 tbsp Chicken stock

1 1/2 Tbsp Salt

1/4-1/2 tsp Pepper

Place water and sausage slices in a large pot. Bring to boil and simmer for about 30 minutes. Pour mixture through a seive and reserve the broth. Rinse the sausage and return to the pot along with the broth. Add the beans, summer savory, dill, bay leaf and onions. Return to boil and simmer for about 20 minutes. Add remaining ingredients; simmer until veggies are soft.
 To serve remove dill, bay leaf and summer savory stems. Add about 1/2 cup of cream or sour cream. Stir into soup.

Cheeseburger Soup

Cheeseburger Soup:

1 lb ground beef

1 1/2 cups diced onion

1 1/2 cups diced celery

1 1/2 cups shredded carrots

2 tbsp butter

2 tsp basil

2 tsp parsley flakes

1 tsp salt

1/2 tsp pepper

6 cups chicken broth

8 cups peeled and cubed potatoes

1/4 cup cornstarch mixed with 1/4 cup water

4 cups milk

4 cups shredded cheddar or marble cheese

1/2 cup sour cream(optional)

Brown your ground beef in a heavy soup pot. Half way through browning add onions, celery, carrots and butter. Continue to brown until veggies are soft.

Add basil, parsley, salt, pepper and chicken broth. Bring to a boil. turn down and simmer until potatoes are tender. Add the cornstarch mixture into the soup stirring as you put it in. Continue to stir and simmer until soup has thickened slightly.

Turn burner down to low. Add the milk and shredded cheese. Stir until cheese starts to melt. Remove from heat and continue to stir until the cheese has melted nicely and mixed into the soup. 

*Do not let your soup come to a boil after the cheese has been added or it may start to curdle

Garnish each bowl with a dollop of sour cream if so desired.

Condensed Tomato Soup ( Gluten & Sugar free)

Condensed Tomato Soup

2 heaping ice cream pails chopped tomatoes

1 head celery

1 large onion

1-2 green peppers

1 jalepeno pepper with seeds (optional)

3 tbsp dried parsley

Blend  the above ingredients and pour into a large pot. Add the following spices and simmer for 45 minutes.

3 bay leaves

1 tsp paprika

1 tsp pepper

Put the veggies through a sieve to remove bay leaves, seeds and skin. Return the tomato juice to large pot. Take out 1-2 cups of tomato soup to use for later. 

In a medium pot melt:

1/2 cup honey

1 cup butter

Add these next 2 ingredients to your melted butter mixture:

2 small tins tomato paste

1 tsp baking soda

This gets foamy so make sure there is room in your pot for expansion. Stir this mixture into the large pot of tomato juice. 

Now make a paste of:

1/4 cup salt

1 cup cornstarch

1 cup cold water

Slowly add the 1-2 cups of cooled tomato soup that you set aside earlier to the cornstarch mixture. Make sure there are no lumps in this mixture. Once you have a smooth mixture you can slowly add it to your large pot of  tomato soup. Heat until it just starts to boil. Turn off your burner. Put tomato soup into jars. I like to process mine in a hot water bath for 15-20 minutes to ensure a good seal. If you prefer sealing them in the oven I am sure that would work well also. Remove jars from water and wait for that sweet sound of your jars popping!

My family loves this soup, it almost tastes like Campbells ; just better!

To make the soup add an equal amount of milk in a pot and bring to a boil.

* Note: The original recipe calls for 1/2 cup of sugar added into the cornstarch mixture in place of the 1/2 cup honey that I added into the butter mixture. It also called for 3/4 cup of flour added into the cornstarch mixture as well. I opted out of this to meet the gluten and sugar free needs. You can do as you please :)

Vegetable Soup

Vegetable Soup:

3 tbsp olive oil

1  small onion, diced

1 tsp minced garlic ( I like to use the stuff in a jar, which is equivalent to 2-3 cloves)

4 large carrots, peeled and chopped

1 box beef broth(946 ml)

3 cups tomato juice

4 large potatoes,peeled and cubed

1/4-1/2 tsp Italian seasoning

2-3 tbsp chicken soup base

1/2 tsp seasoned pepper

1/2 tsp seasoning salt

1/2 tsp salt

1 cup frozen peas

1 cup frozen corn

1 quart jar canned green beans, drained

2 tins tomato soup

2 tins vegetable soup

2-4 cups water ( more or less depending on how thick you want your soup)

Heat olive oil in a large pot. Add onion, carrots and garlic. Saute for at least 5 minutes. Pour in beef broth and tomato juice. Add potatoes, Italian seasoning, chicken soup base, seasoned pepper, seasoning salt, and salt. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 20-30 minutes. Add green beans, tomato soup, vegetable soup and water. Continue to simmer until corn and peas are cooked, another 20-30 minutes.

My first attempt at my own vegetable soup. I started following a recipe on Pinterest and totally switched it up because that is just what I do. I got my mother in laws approval, which is a pretty big deal because she is the queen of soup making so I decided to blog it. Hope you all enjoy! Feel free to tweak it to your liking as well :)

Ham & Cheddar Chowder

Ham & Cheddar Chowder:

4 cups water

3 potatoes, peeled & cubed

1/2 cup carrots, sliced

1/2 cup celery, diced

1/4 cup onion, diced

1/2-1 tsp salt

1/4 tsp pepper

2 tbsp Chicken or Ham Soup Base Powder

1 tin mushroom soup

1/4 cup butter

2 cups milk

1-2 cups cheddar cheese,*shredded

1 can corn, drained

1 1/2 cups cooked ham, cubed

2-3 tbsp cornstarch mixed with 1/4 cup water

In a large pot, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer 8-10 minutes or until veggies are tender-crisp. Do not drain! Stir in mushroom soup, corn, ham, chicken soup base, butter, and milk; simmer for a few minutes. Add cornstarch that has been mixed with water. Cook and stir well until thickened and bubbly. Remove from heat. Add shredded cheese. Stir until cheese is melted and mixed in. To serve sprinkle with more shredded cheese.

*1/4- 1/2 cup cheese whiz can be used in place of the marble cheese.