Broccoli Cheddar Soup
I do believe that my grandson, Nathan, has taken after me for loving soup. This is one of his favorites. And mine too. Very good.
- 10 tablespoons butter, divided
- 1 medium onion, finely chopped
- 1/2 cup flour
- 4 cups half and half cream
- 4 cups chicken stock
- 1 lb. fresh or frozen broccoli (chopped into bite-size pieces) (I used frozen)
- 2 cups carrots, shredded (I put mine in the food processor to make quicker work)
- 16 oz. shredded sharp Cheddar cheese
- Salt and pepper to taste
In a large stock pot, saute onion in 2 tablespoons butter until translucent.
Add rest of butter and melt. Add flour and whisk over medium heat for 3 to 5 minutes to cook flour. Stirring constantly, add half and half and then chicken stock until all is blended. Simmer 20 minutes.
Add broccoli and carrots. Cook over low heat 20 to 25 minutes. Add salt and pepper. Then add cheese. When cheese is melted, turn off heat. Serve.
“Let God’s Spirit, not the world, shape your mind.”
This couldn’t be simpler to make and very delicious. My husband says it is a 5-star.
- 1-2 lbs. lean ground beef
- 1 (16-oz.) can pinto beans
- 1 (16-oz.) can kidney beans
- 1 (16-oz.) can black beans
- 1 (16-oz.) can corn
- 1 (16-oz.) can beef broth
- 2 (16-oz.) can diced tomatoes, undrained
- 1 (10-oz.) can diced tomatoes with chilies, undrained
- 1 envelope taco seasoning mix
- 1 envelope ranch-style dressing mix
Brown ground beef, drain fat off. Open, drain, and rinse pinto beans, kidney beans, black beans, corn and add to your pot along with the beef broth and the tomatoes. Add and stir in dry ranch dressing mix and taco seasoning mix. Simmer over low heat until bubbly.
Serve with tortilla chips, grated cheese and sour cream.
“Your loving heavenly Father never takes His eyes off you.”
Easy Cream of Corn Soup
Simple soups are the solution when you’re in a hurry. Try this yummy corn soup which starts with cans of cream-style corn.
- 1/4 cup minced onion
- 1/4 cup (4 tbsp.) butter
- 1/4 cup flour
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 3 (14.75-oz.) cans cream style corn
- 6 cups whole milk or half & half
Saute onion in butter in a large saucepan over medium heat until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth. Stir in corn; bring to a boil, and boil 1 minute.
Stir in milk or half & half. Heat thoroughly (do not boil) until thickened. Serve.
If desired, remove from heat and cool slightly. Process in container of an blender or food processor until smooth. (I didn’t do this.)
Yield: 10 cups
“Wait and witness till Jesus returns.”
Olive Garden Copycat Zuppa Toscana
My husband loves this soup at Olive Garden so I made this for him yesterday. It turned out very delicious! I am not one for too hot of sausage so I used mild sausage, but he would have preferred it hotter. Use whatever you like for your taste. If you like it more spicy, you can add some red pepper flakes also.
- 1 lb. Italian sausage (I used ground)
- 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices (leave skins on)
- 1 small onion, diced (more if you like)
- 3 strips thick sliced bacon, chopped
- 4 cloves garlic, minced
- 2 cups (4 oz.) kale (more if you like), washed, veins removed and chopped
- 2 (14.5-oz.) cans chicken broth
- 2 1/2 cups water
- 1 1/4 cups heavy cream or half and half (heavy cream will make it thicker)
If you use sausage with casings, remove the casings and brown sausage in a large stock pot. When sausage is browned, remove from pan and set aside. Then put bacon and onion in pot and cook until both are done. Add sausage back into pot and add garlic, chicken broth, water and potatoes. Cook on medium heat for about 30 minutes until potatoes are done. Add kale and heavy cream and simmer another 15 minutes.
Heat through and serve.
“Serving shows our love for God.”
Stuffed Pepper Soup
If you like stuffed green peppers, you’ll love this hearty soup.
- 2 lbs. ground beef
- 1 (28-oz.) can diced tomatoes
- 1 (28-oz.) can tomato sauce
- 1 (28-oz.) can water
- 2 cups chopped green peppers
- 2 cubes beef bouillon
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper, opt.
- 2 cups cooked rice
Brown beef in a Dutch oven over medium heat; drain. Add tomatoes with juice and remaining ingredients, except rice. Bring to a boil. Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until peppers are tender. Add cooked rice and heat until hot. Serve.
If you soup thickens and gets more like stew than soup, just add additional water or beef broth.
Makes 8 to 10 servings.
“Let the redeemed of the Lord tell their story.”
Easy Crock Pot Potato Soup
This is so easy and so delicious. Put it on in the morning before you leave and supper will be ready when you get home.
- 1 (30-oz.) bag of frozen diced hash browns
- 2 (14.5-oz.) cans chicken broth
- 1 (10-oz.) can cream of chicken soup
- 1 (8-oz.) pkg. cream cheese (not fat free)
- 3 oz. pkg. bacon bits
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Put the frozen potatoes in the crock pot. Add in the broth, soup and bacon bits. Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it’s ready to serve. Top with cheddar cheese and serve.
“Only as we follow Christ can we lead others in the right direction.”
Copycat Bob Evans Chicken & Noodles
We love Bob Evans Restaurant. Every time we went there to eat, we could never order anything but their chicken & noodles. We just love them. I don’t think there are many of their restaurants around anymore, so I’m thrilled to find this recipe. It’s soooo delicious!
- 9 cups hot water
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 1 cup chopped onion
- 1 1/2 tablespoons chicken bouillon (or soup base)
- 3/4 cup butter (1 1/2 sticks)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 lb. cooked boneless, skinless chicken breast, torn into large pieces
- 1 (16-oz.) bag Reames frozen noodles
In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, butter, salt, 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. (I think cooked mine a little longer.)
Makes 6 – 8 servings.
“Dark fears flee in the light of God’s presence.”