Quick Hamburger Soup

The day after we had CHEESEBURGER CASSEROLE, I told Brad he could either stop at the store to get ingredients for this soup or he could eat cheeseburger casserole leftovers. He stopped at the store. It was perfect soup weather (wet and cool), but I needed one that would come together pretty quick since I didn't have time to simmer it all day or evening. I searched Pinterest and this is what I found.

Quick Hamburger Soup
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 cup water
2-3 cloves garlic (I probably used 3 because that's just how I roll.)
32 oz. beef broth
1 can diced tomatoes
15 oz. tomato sauce
1-2 cups small pasta (I used bowtie noodles because that's what Brad brought home.)
salt and pepper
1-2 tablespoons Italian seasonings

Brown ground beef with onion and green pepper over medium heat in a stock pot until beef is brown and veggies are tender. Drain. Season with salt and pepper. Pour back into pan. Add broth, tomatoes, tomato sauce, water, and seasonings.  I didn't measure this. Just poured some into my palm and dumped it in. Bring to a boil. Taste to adjust seasonings. Stir in pasta. I'm not sure how much I used here, either. The original recipe called for 1 cup of pasta, but that didn't look like enough so I dumped in a little more. Simmer for 10-15 minutes or until pasta is done.

Adapted from EAT AT HOME

Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 17/20

Creamy Tomato Tortellini Soup

I didn't really care for this quick, throw-together soup (I thought it tasted a lot like the canned tomato soup used in the recipe), but the kids and Brad did. Since I'm trying to be genuine about my successes and failures on this recipe blog, I've got to include them all. And, who knows, this might be your very favorite soup!

Creamy Tomato Tortellini Soup
1 package (9 ounces) refrigerated cheese tortellini (I used whole wheat)
2 cans condensed tomato soup
2 cups water
2 cups milk
2 cups half-and-half
1 can diced tomatoes, undrained
3 teaspoons (3 cubes) chicken bouillon
1 teaspoon onion powder
1 teaspoon garlic powder
1 bunch fresh basil, chopped
salt & pepper
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions. Meanwhile, in a stockpot, combine the soup, water, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Taste to adjust seasoning (I ended up adding a lot of coarse salt!) Drain tortellini; carefully add to soup. Stir in cheese and basil. Sprinkle each serving with additional cheese if desired.

Adapted from TASTE OF HOME

Family Rating:
Brad: ***
Jordan: **
Eli: *****
Phoebe: *****
Overall Family Rating: 15/20

Crockpot Creamy Chicken Enchilada Soup

I put this in the crockpot before church on Sunday. It was perfect! I served it with hot tortillas and a fruit salad.

Crockpot Creamy Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 can whole kernel corn
1 red bell pepper, chopped
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Adapted from REAL MOM KITCHEN

Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 16/20

Beef and Veggie Stew

This was even better than I thought it would be! And it's easy-peasy so we'll be having this often in these cold winter months.

Beef and Veggie Stew
1 1/2-2 lbs. stew meat, cut into bite-sized pieces, if needed
4-5 medium Yukon Gold potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
4-5 cloves garlic, minced
3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes
1/2 tsp. freshly ground black pepper
coarse salt

Combine all ingredients in a slow cooker and cook on low for 9-10 hours or high for 5-6. You could also use a large dutch oven or other oven save dish with a tight fitting lid and cook for about 3 hours at 350. Serve with some good whole wheat bread or rolls.

Adapted from OUR BEST BITES

Family Rating:
Brad: ***
Jordan: ****
Eli: *****
Phoebe: ****
Overall Family Rating: 16/20

Italian Beef Stew

Italian Beef Stew
About 3 tablespoons olive oil, divided
1 1/2 cups chopped onion (about 1 medium onion)
1/2 cup chopped carrot
About 1 tablespoon minced garlic
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (plus more for seasoning the stew at the end if necessary)
1 1/2-2 lb. cubed beef or beef stew meat
1 cup dry red wine
2 15-oz. cans diced Italian tomatoes, undrained
32 oz. box beef broth
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 bay leaf
pepper
8-10 ounces sliced baby portabella
3/4 cup sliced carrots
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley


Chop the onions, first batch of carrots, and the garlic and set it aside. Heat about a tablespoon of extra-virgin olive oil in a stock pot or a Dutch oven over medium heat. When it’s hot, add the onions and carrots and saute for about 5 minutes or until the onions are tender and translucent. Add the garlic and saute it for about 1 more minute, stirring constantly. Remove it from the pan and set it aside.

Add another tablespoon of olive oil to the pot. In a shallow dish, whisk together 1/4 cup flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon coarsely ground black pepper. Toss the beef in the flour and then transfer the beef to the pot. Cook the beef on medium-high heat for 5-6 minutes, browning it on all sides. Remove from the pan and set aside.

Pour the wine into the pan and allow it to deglaze the pan (loosen up the cooked bits on the bottom of the pan). Scrape it regularly for about 5 minutes or until the liquid is reduced by about 2/3.

Return the meat and onion mixture to the pan. Add the undrained canned tomatoes and beef broth. Strip the thyme and oregano leaves from their stems and then chop up about 2 teaspoons of each. Add those to the stew mixture along with 1 bay leaf.

Add your mushrooms and some more chopped carrot to the stew. Bring it to a boil and then cover the stew and reduce the heat to a steady simmer for about 1 1/2-2 hours or until the beef is tender. Discard the bay leaf and then add some chopped parsley and basil and season with salt to taste. Serve it with crusty bread.

Adapted from OUR BEST BITES

Family Rating:
Eli: ****
Jordan: ****
Eli: *****
Phoebe: **
Overall Family Rating: 15/20

Heather's Potato Soup

I'm not usually a fan of potato soup, but I love this one.


Heather's Potato Soup
5 lbs. potatoes, peeled and baked
1/2 gallon milk
2 (or more) sticks butter
1/4 cup flour (approx.)
salt
pepper
garlic powder
8 oz. sour cream
1 cup (or more) cheddar cheese
8-10 slices of bacon, cooked until crisp

In a large stockpot, whisk milk, butter, flour, and seasonings until hot. The seasonings aren't measured. You'll use lots of salt and ground black pepper and probably about a teaspoon of garlic powder. When almost boiling, cut potatoes into smallish chunks and add to milk mixture. Heat thoroughly. Be sure to watch it closely, because the milk has a tendency to boil over. Just before serving, stir in sour cream, cheese, and bacon. Taste for seasoning. I almost always have to add more butter, salt, and pepper at this point. Undersalted potatoes are a travesty. Serve in big mugs and top with more cheese.

Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 16/20

Tortilla Soup

Tortilla Soup
2 cups cooked, shredded chicken
olive oil
1 onion, finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 teaspoon cumin
1/2-1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
4 cloves garlic, minced
1 can Rotel tomatoes
48 oz. low sodium chicken broth
5 cups water
1 can black beans, drained and rinsed
3 1/2 tablespoons cornmeal
5 corn tortillas, cut into strips
For garnish:
sour cream
cut up avocado
lime wedges

Heat olive oil in a large stock pot and add onions and peppers.  Cook until tender.  Add garlic, chicken, and seasonings.  Pour in tomatoes, chicken broth, water, and black beans and bring to a boil.  Reduce heat and simmer for 45 minutes, uncovered.  Add cornmeal to a little water and stir.  Pour into soup and simmer for 30 minutes.  Check seasonings and adjust as necessary (I always end up adding a lot of salt). Turn off heat and allow to sit for 10 minutes or so.  Five minutes before serving, add tortilla strips.  If I don't have tortilla strips, I skip this step and serve the soup with chips.  Let each person add whatever garnishes they choose.

*This soup freezes well.  Before adding tortilla strips, ladle out half the soup (taking care to have a nice mixture of broth and "goodies") and let cool.  Pour into a ziplock bag and freeze.  To reheat: bring to a boil and add tortilla strips.

Adapted from THE PIONEER WOMAN

Family Rating:
Brad: ****
Jordan: *****
Eli: *****
Phoebe: **
Overall Family Rating: 16/20

White Chicken Chili

White Chicken Chili
1 32-oz. box chicken stock
1 can white beans, drained and rinsed
1 can corn, drained and rinsed
1/2 of the meat from a rotisserie chicken
1 16-oz. jar mild salsa
8 oz. pepper jack cheese, grated
2 teaspoons ground cumin
2 cloves garlic, minced
salt and pepper
sour cream, for garnish

Place all ingredients, except cheese and sour cream, in a stockpot over medium-high heat.  Heat till hot.  Stir in cheese until melted.  Serve with sour cream and chips.

Adapted from RACHAEL RAY

Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: **
Overall Family Rating: 13/20

Tortellini Soup

That Paula Dean sure knows how to make a soup! I found this recipe in some magazine a few years ago and it's one of our favorites.

Tortellini Soup
1 lb. Italian sausage
2 carrots, peeled and sliced
1 onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
2 (48 oz.) boxes of chicken broth
1 (15 oz.) can tomato sauce
2 medium zucchini, cut in half lengthwise and sliced
5-6 sprigs fresh rosemary, finely chopped or 1 teaspoon dried, crushed rosemary
1 (20 oz.) package refrigerated or frozen 3-cheese tortellini

In a large Dutch oven, combine sausage, carrots, onion, and bell pepper; cook over medium heat until sausage is brown and crumbles.  Drain well.  Add garlic and cook 1 minute. Stir in chicken broth and tomato sauce; bring to a boil, reduce heat, and simmer 5 minutes.  Add zucchini and rosemary; simmer 20 minutes.  Taste to adjust seasoning. Add tortellini and cook according to package directions or until tender.  Serve immediately.

**You can freeze this soup as well.  To freeze half, ladle out 1/2 of the soup before you add the tortellini, making sure to have a good ratio of broth and "goodies".  Let cool and then store in a ziplock bag to freeze.  To reheat: bring soup to a boil and continue as directed.

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: ****
Overall Family Rating: 19/20

Tomato Basil Soup (aka La Madeline Copycat)

La Madeline is one of my very favorite restaurants.  We'd be in serious trouble if I lived near one!  We don't so this soup serves as a nice substitute. 


Tomato Basil Soup
2 large cans whole tomatoes (I used Hunts because there is a difference in canned tomatoes!)
2 cups tomato juice
2 cups chicken stock
salt and pepper
about 1 teaspoon (or more) sugar
1 cup heavy cream (next time I might use half and half)
1 stick of butter
fresh basil (two big tubs from Wal-Mart)

Combine the canned tomatoes, juice, stock, salt, pepper, and sugar in a large stockpot and simmer for a good 30 minutes. Add your basil.  Using your food processor or a potato masher or an emulsion blender (this is what I used), blend the soup to desired consistency. (Mine was pretty blended because Eli doesn't like chunks in his soup.) Taste and adjust seasoning. (I added more salt and sugar at this point.) Add the butter and let melt. Remove from heat just before serving and stir in heavy cream. 



Adapted from COPYKAT RECIPES


Family Rating: 
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Crockpot Chicken and Dumplings

I cannot tell you how good this is. Be sure to use name brand biscuits because I think the store brand ones have a funny taste to them. But I'm crazy that way.

Crockpot Chicken and Dumplings
chicken, 1-2 pounds
1 can cream of chicken
2 cans chicken broth
1 1/2 cup water
cut up carrots
celery
about 1 teaspoon of ground thyme (I don’t measure this and I use sparingly because I don’t love thyme.)
lots of ground black pepper
salt
1 package of biscuits

Combine chicken (I just put the frozen, whole chicken breasts in the crock pot), chicken broth, cream of chicken, water, peas, carrots, and your choice of seasonings, such as parsley, salt, pepper, garlic and onion powder to the Crock Pot and turn it to low (high if you want it to cook faster). Cook on low all day. (I’ve never had the chicken not cook all the way through.)

About 30 minutes before ready to eat, shred the chicken, cut biscuits into quarters, roll into balls and place in the Crock Pot. Stir occasionally. Sometimes it takes the biscuits about an hour to cook. Cover again until ready to eat.

Family Rating:
Brad: ****
Jordan: ****
El: ****
Phoebe: *****
Overall Family Rating: 17/20

Crockpot Enchilada Soup

The day I served this, the kids both had friends over after church. All four kids gobbled it up and asked for seconds!

Photo by Real Mom Kitchen

Crockpot Enchilada Soup
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded Pepper jack cheese
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.

Recipe from REAL MOM KITCHEN

Family Rating:
Brad: *****
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 17/20