Soup

CROCKPOT BEEF STEW---way good
3 carrots, sliced
3 potatoes, cut in 1-inch pieces
2 pounds beef stew meat in 1-inch cubes
1 cup beef broth
1 teaspoon Worcestershire
1 clove garlic, minced
1 bay leaf
salt to taste
1/2 teaspoon pepper
1 teaspoon paprika
3 onions, quartered
1 celery rib, cut up
Preparation:
Combine all ingredients in slow cooker in order listed. Stir just enough to mix mix seasonings throughout. Cover and cook on LOW for 10 to 12 hours. (High 5-6 hours)



This Goulash is the best I have tasted

Bobby’s Favorite Goulash

1 tablespoon Paula Deen’s House Seasoning
3 tablespoon soy sauce
2 tablespoon Italian seasoning
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
3 cups water
3 cloves garlic, chopped
2 large onion, chopped
2 lb lean ground beef
1 tablespoon Paula Deen’s Seasoned Salt
2 cup elbow macaroni, uncooked
1 - cup frozen mixed veggies or corn

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. If adding mixed veggies or corn add them now. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.



Paula's House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight
container for up to 6 months.


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we were both crazy about this chicken noodle soup.
very very good. I think it is our favorite ever.

Helen's Chicken & Noodles Soup
Serving Size : 6

10 cups hot water
1 cup carrots -- chopped
1 cup celery -- chopped
1 onion -- chopped
1 1/2 tablespoons chicken bouillon
3/4 cup butter -- melted
1/2 teaspoon black pepper
1/2 teaspoon salt
1 pound cooked boneless skinless chicken breasts -- torn into large pieces
2 bags reame's frozen noodles -- 24 oz total

In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, melted butter, pepper and chicken pieces.

Bring to a boil, turn to low heat and simmer for 30 minutes.

Add noodles and simmer on medium-low heat for an additional 10 minutes.

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Comforting Chicken Noodle Soup

love love love it

Big bag egg noodles
3-4 cups chopped chicken.
big sour cream
2 cans cream of chicken soup
5 boullion cubes-chicken
small can peas if desired
can add some sauted onions and green peppers
chopped tiny and fried well

cook noodles and DO NOT DRAIN water .
Add rest to the water and noodles.
we loved this. makes alot and is wonderful.


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tortilla Dip soup


so easy and such a different good taste

2 lbs hamburger, browned
1 can corn undrained
1 can pinto beans undrained
1 can hominey undrained
1 can kidney beans undrained
1 can rotel tomatoes undrined
1/2 pkg taco seasoning
1/2 pkg ranch dressing mix
french onion dip
shredded cheese
tortilla chips

mix all. Heat through.
To each bowl of soup add onion dip,
shredded cheese and crumbled chips-
or eat with the chips like a dip.


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Bean Soup

we both love this alot

1 lb white beans
1 meaty hambone or 2 hamhocks
3 quarts water
3 onions chopped
3 cloves garlic chopped
4 stalks celery chopped with leaves
1 or 2 c carrots
salt pepper to taste
3 or spoons of ham seasoning

Strain water from beans,
put in big pot with 3 qts water and ham.

Boil, reduce heat simmer for 2 hours.

Stir in chopped vegetables .

Cook til tender-one hour simmer
. Remove ham,cut in small bits. Return to pot.
Discard bone.


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SANTA FE SOUP -
BEST SOUP IN THE WORLD

INGREDIENTS:

1 lb. Ground beef
1 onion, chopped
1 t. minced garlic
1 (10 oz.) can rotel tomato?s
1 (15 1/2 oz.)can chili beans
1 ( 15 1/4oz.) can corn
1 (14 1/2) can diced tomato?s
1/2 lb. Mexican Velveeta-GOOD WITH CHEDDER
sour cream, optional-VERY GOOD WITH

INSTRUCTIONS:

Brown ground beef and onions, drain.
Add rest of ingredients except
cheese & sour cream .
Simmer for 30 minutes or so,
then add Velveeta and stir until melted.

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Stroganoff

Super super easy

brown your hamburger-onion with salt and pepper.
Add a can of french onion soup or cream mushroom,
or golden mushroom let simmer,
add can mushrooms
and then add sourcream.


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Potato Soup



1 32 ounce bag cubed style hash browns
1/2 cup chopped onion
1 (14-ounce) cans chicken broth
1- can cream of chicken soup
1 - brick cream cheese (softened)
Salt and pepper to taste
1/2 tsp garlic powder

Combine all ingredients except
cream cheese in slow cooker on low for 5 hours.

Next add cream cheese and stir;
cook an additional 30 minutes.

Check and adjust seasonings if needed.

We topped our bowls with hot sauce shredded
Monterey jack, and chopped bacon.

The hot sauce complimented it so much,
I will add a few dashes to the pot next time.


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very good soup-easy-
add browned hamburger and onions maybe

Nacho Potato Soup

1-5oz pkg au gratin potatoes
1-11oz can whole kernel corn, drained
1-10oz can diced tomatoes and green chilies, undrained-rotel
2c water
2c milk
2c cubed process American cheese-whatever cheese i have on hand

In a 3qt saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil.

Reduce heat; cover and simmer for 15-18 minutes or until the potatoes are tender.

Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted.


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Cube Steak Stew

4 cube steaks
1 envelope dried onion soup mix
4-6 medium potatoes, cut into chunks
4 medium carrots, cut into chunks 1 large onion, cut into chunks
3/4 cup ketchup
1/2 cup water
1 1/2 tsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper

Place potatoes, carrots and onion in a slow cooker, top with cube steaks.
Sprinkle onion soup mix on top of cube steaks.

Combine the ketchup, water, vinegar, salt and pepper: pour over the steaks.

Cover and cook on high for 5-6 hours or until the vegetables are tender


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Cheeseburger Paradise Soup


6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
2 tablespoons chopped seeded jalapeno pepper
3 cups water
2 tablespoons plus
2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper
2 pounds ground beef can mushrooms
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 package (16 ounces) process cheese (Velveeta), cubed


In kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup.

Stir in 4 cups milk; heat through.

In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in cheese until melted..

Yield: 14 servings (about 3-1/2 quarts).
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Sausage & Potato Chowder

from Alice Nash

2 large Onions
4 large LEEKS
1 tsp Caraway seeds
2 lbs Potatoes
salt
pepper
8 oz German Sausage or ham
4 Tablespoons Sour Cream
1 1/2 pints chicken stock

Fry onions, leeks and caraway seeds in butter for 3-4 minutes.

Add potatoes, stock and seasoning.

Bring to boil, cover and simmer 45 minutes.

Add remaining ingredients and heat through.

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Sausage Potato Soup

5-6 medium sized potatoes, cut into 1" cubes
1 lb. bulk pork sausage
1 medium onion, chopped
1 cup light cream
1/4 cup butter
6 cups chicken stock
1 1/2 Tbsp. vanilla extract
2 Tbsp. balsamic vinegar
black pepper

Bring chicken stock to a boil in a large pan. Add potatoes and onions. Cook until potatoes are tender. Meanwhile, brown sausage in a separate pan. Add the cooked sausage to the potatoes and stock. Add the cream and butter. Stir until butter is melted. Add the vanilla and balsamic vinegar right before serving.