Wednesday Chili

My sister, Lori, received this recipe while living in Nevada. It is very easy to prepare and very tasty!

2 pounds Lean Ground Beef
10 oz. Can French Onion Soup
1 Tablespoons Chili Powder
2 Teaspoons Cumin
1/2 Teaspoon Black Pepper
Few Drops of Tabasco Sauce (to your taste)
21 oz. Can Red Kidney Beans, Undrained
6 oz. Can Tomato Paste
8 oz. Can Tomato Sauce

Brown ground beef and drain. Puree soup in the blender. Pour over meat and heat until it is the consistency of rice. Stir in spices, add beans, tomato paste, tomato sauce. Stir until well combined. Heat over low heat at least 20 minutes. Great frozen and warmed for later meals.

Minestrone Soup

1 Cup Onion, Chopped
1 Cup Celery, Diced
2 Garlic Cloves, Minced
1/4 Cup Vegetable Oil
10 Cups Beef Broth*
2 Cans Diced Tomatoes
1 29 Oz. Can Hunt's Pasta Sauce
1 Cup Carrots, Sliced
2 Teaspoons Dried Basil
1/2 Teaspoon Salt
1 1/2 Pounds Ground Beef, Cooked
1 1/2 Cups Zucchini, Sliced
1 Can Kidney Beans, Rinsed and Drained
1 Can Garbanzo Beans, Rinsed and Drained
2 Cups Uncooked Ditalini Pasta

In a large stock pot, saute onions, celery and garlic in oil until tender. Stir in the broth, tomatoes, pasta sauce, carrots, basil and salt. Bring to a boil. Reduce heat and simmer for 45-60 minutes. Then add zucchini beans, ground beef and pasta. Cover and simmer for 20-30 minutes or until pasta is tender. Remove from heat.

* * I like to use an actual beef base paste instead of buillon as it has more flavor. I am a little more generous in my measurements so that it is a little more concentrated (more flavor).

Cream of Broccoli Soup

This recipe is my sister-in-laws. It is delicious.

3 Cups Broccoli, Chopped and Steamed Well
1 1/2 Cups Chicken Broth
2 Tablespoons Flour
2 Tablespoons Butter
1 Teaspoon Salt
3/4 Cup Cream
3/4 Cup Half and Half
Optional: 1/2 Cup Onion and 2 Cloves Garlic

In a blender, puree broccoli and 3/4 cup of chicken broth. (I add dried minced garlic and dried onions to this.) In a saucepan, melt margarine and stir in flour and salt; cook and stir until bubbly. Add cream and half and half. Cook until thick and bubbly, then cook about 1 minute longer. Stir in remaining chicken broth and pureed broccoli mixture. Stir in other seasonings to taste (such as garlic salt, more onion, etc.) If not thick enough, add a little milk to about 2-3 tablespoons cornstarch and pour in slowly while stirring constantly. Return to slow boil to check thickness.

My sister-in-law likes to add fresh chopped onion (about 1/2 cup) to the butter and cook several minutes before adding the flour. Garlic is great added too. Need to use 4 Tablespoons butter.

Corn Chowder

4-5 Slices Bacon
1 Onion, Chopped
2 Tablespoons Green Pepper, Chopped
4 Green Onions, Chopped
2 Tablespoons Flour
2 Teaspoons Salt
1/8 Teaspoon Pepper
4 Medium Potatoes, Peeled and Cut in Cubes
4-5 Cups Frozen or Canned Corn, Drained
1 Can Evaporated Milk
1 Teaspoon Sugar
Butter
1 Quart Milk

Cut the bacon into bite-size pieces. In a saucepan saute bacon. Once the bacon is cooked, add onion, green pepper, green onions, potatoes, and 1 cup water. Bring to a boil. Then cover and simmer 5-10 minutes until potatoes are tender. Remove from heat and set aside.

In another pan add corn, canned milk, sugar, and one lump of butter. Simmer for 10 minutes. (I did this step while I was doing the above step and so they finished at the same time.)

Once the time is up, add the corn mixture and the potatoe mixture together so they are in the same pot.

In a skillet melt 2 tablespoons butter. Add flour, salt, and pepper to make a rue. Then add just a little of the milk (of the 1 quart) to the flour mixture and stir until you get the lumps out. Pour into the saucepan that has the corn and potatoes in. Then add the rest of the milk. Cook until the mixture slightly thickens. You may need to cook a little longer as my potatoes weren't quite done.

Chicken Tortilla Soup

We had this recipe for dinner one night at our dinner group. It was delicious!

2/3 Cup Salsa
2 Cans Black Beans (Do not drain or rinse)
2 Cans Corn
2 Cans Red Beans
1 Can Diced Tomatoes with Chilies
1 8 oz. Can Tomato Sauce
1 Small Can Diced Chilies
2 Cans Cooked Chicken Breast (Break Up With a Fork)
1 Package of Dry Hidden Valley Ranch Dressing Mix
3 Cans Chicken Broth
Dash of Lime Juice
Cook in slow cooker for 6-8 hours on low. Serve with tortillas that are crumbled, sour cream, and grated cheese.

Cheeseburger Chowder

1/2 lb Hamburger, Browned
4 Cups Potatoes, Diced
3/4 Cup Onions, Chopped
1/4 Cup Flour
3/4 Cup Carrots, Shredded or Diced
8 oz Velveeta
3/4 Cup Celery, Diced
1 1/2 Cups Milk
1 Teaspoon Dried Basil
3/4 Teaspoon Salt
1 Teaspoon Parsley Flakes
1/4 Teaspoon Pepper
3 Cups Chicken Broth
1/4 Cup Sour Cream

Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add brother, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.

White Bean Chicken Chili

Also, while we were home for New Year's my sister, Alyson, made this one night for dinner. It was really good.

1 Pound Boneless Skinless Chicken Breast, Cooked and Cubed
1 Medium Onion, Chopped
1 1/2 Teaspoons Garlic Powder
2 Cans Great Northern Beans, Drained and Rinsed
1/2 Can Chicken Broth
2 Cans Chopped Green Chilies
1 Teaspoon Salt
1 Teaspoon Ground Cumin
1 Teaspoon Oregano
1/2 Teaspoon Pepper
1/4 Teaspoon Cayenne Pepper (My sister did a little less)

Boil and simmer for 30 minutes. Take off the heat and add 1 cup sour cream and 1/2 cup heavy whipping cream.

Italian Chicken Soup

With all the cold weather lately, I decided to try a new soup recipe Monday night for dinner and my family loved it.

1 Tablespoon Olive Oil
1 Green Pepper, Diced
1 Small Onion, Chopped
3 Garlic Cloves, Chopped
1 Tablespoon Dried Basil
2 Teaspoons Fennel Seeds
1/4 Teaspoon Crushed Dried Red Pepper (the pizza peppers)
6 Cups Chicken Broth
2 Medium Zucchini, Diced
1 Carrot, Diced
1 10 Oz. Package Cheese Tortellini or Ravioli
1 1/2 Cups Chicken, Cooked & Diced
Grated Parmesan Cheese

Heat oil in a large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and saute until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls passing grated Parmesan cheese separately.

Baked Stew

1/3 Stick Margarine
4 Buttons Garlic, Mashed
2-3 Pounds Lean Chuck, Cubed
2 Teaspoon Basil
2 Teaspoon Thyme
2 Teaspoon Seasoning Salt
1 Bay Leaf
2/3 Teaspoon Pepper
2 or 3 Large Onions, Coarsely Chopped
2 Tablespoons Worchestershire Sauce
1 1/2 Cups Celery Chopped
6 Large Carrots, Sliced
12 Small Red Potatoes, Cut in 1" Cubes
2 Cans Cream of Mushroom Soup or 1 Large Can Cream of Mushroom Soup

In a roaster kettle, met margarine with garlic. Turn on high. Add meat. Stir until browned on all sides. Cook off juice. Add all other ingredients and stir well to coat. Put lid on and cook in 300 degree oven for 3-4 hours.

Baked Potato Soup

I found this recipe in a Taste of Home magazine several years ago. It has become one of my favorite soups!

4 Large Baking Potatoes (about 2-3/4 Pounds)
2/3 Cups Butter
2/3 Cups All-Purpose Flour
3/4 Teaspoon Salt
1/4 Teaspoon White Pepper
6 Cups Milk
1 Cup (8 Oz.) Sour Cream
1/4 Cup Thinly Sliced Green Onions
10 Bacon Strips, Cooked and Crumbled
1 Cup (4 Oz.) Shredded Cheddar Cheese

Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.

Taco Soup

I know there are a lot of recipes out there for Taco Soup. This is the recipe that I use when I make Taco Soup. With this cold snap we are experiencing lately, it just puts you in the mood for a big bowl of soup!

1 Pound Ground Beef
1 Package Taco Seasoning
1 Can Chili Beans
1 Large Can Tomato Puree
1 Can Kidney Beans
1 Small Can Chopped Green Chilies
1 Can Whole Kernel Corn
1 Onion, Chopped
8 Oz. Can Tomato Sauce
8 Oz. Water
Cheddar Cheese, Grated
Freeto Chips

In a skillet, brown ground beef with chopped onion. Drain off excess fat. Add taco seasoning. In a large pot add chili beans, tomato puree, kidney beans, green chilies, corn, tomato sauce, and water. DO NOT drain the liquid off any of the cans. Add ground beef. Simmer for 2 hours. Serve with grated cheddar cheese and Freetos. You may also want to top with green onions, olives and sour cream.

Creamy Chicken Noodle Soup

This is delicious!

6 Cups Chicken Broth

2 1/2 Cups Carrots, Chopped

2 Cans Cream of Chicken Soup

1/4 Cup Evaporated Milk OR 1/2 Cup Whole Milk

2 Cups or More Chicken, Cooked and Cubed

2 Tablespoons Chicken Bouillon Granules

2 Cups Celery, Chopped

8 oz. Egg Noodles, Cooked

Cook chicken. Remove chicken and cut into bite-size chunks. In a big stockpot, add chicken broth, carrots, celery, and onions. Cook until tender. Add soup, milk, cooked noodles, and chicken. Season to taste.

Creamy Chicken and Wild Rice Soup

My sister, Lori, got this recipe from a ward party. We have tried this recipe and it was a huge hit in our house!

3 (14 Oz. each) Cans Chicken Broth
2 Cups Water
3/4 Cups Wild Rice
1/2 Cup Green Onions, Chopped
1/2 Cup Butter (No Substitutes)
3/4 Cup Flour
3/4 Teaspoon Salt
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Black Pepper
2 Cups Heavy Cream
2 Cups Cubed Cooked Chicken Breast (my sister uses the canned chicken but I really like the fresh chicken better. I cook the chicken while the rice was cooking so I don't think it took any longer to make using fresh chicken)
1 (4 Oz.) Jar Sliced Pimento Peppers, Drained (I omit this)

Combine broth, water and rice in large soup pan and bring to a boil. Reduce heat and cover. Simmer for 35-40 minutes, until rice is tender. In a separate pan, saute onions in butter over low heat. Stir in flour, salt, poultry seasoning and pepper. Cook stirring constantly until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes of until thickens slightly stirring constantly. Stir into rice mixture. Add chicken and pimientos and heat through. Serves 6-8.

Pasta Fagioli Soup

This is supposed to taste exactly like Olive Garden's Pasta Fagioli Soup. It makes a huge batch. When I made it I fed my family and then I put some in containers and froze the rest.

2 Pounds Ground Beef
1 Onion, Chopped
3 Carrots, Chopped
4 Stalk Celery, Chopped
2 (28 oz.) Cans Diced Tomatoes Italian Style, 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
2 Teaspoons Pepper
5 Teaspoons Parsley
1 Teaspoon Tabasco Sauce
1 (20 oz.) Jar Prego Traditional Style Spaghetti Sauce
8 Ounces Orozo Pasta, Cooked and Drained

Brown hamburger and onion in a skillet. Drain fat from beef. Add all ingredients, except the pasta, to a crockpot. This makes a HUGE batch. Cook on low 7-8 hours or high 4-5 hours. During the last 30 minutes on high, add cooked pasta.

Clam Chowder

To be honest, I am not sure I ever had clam chowder until I was married and tried my mother-in-laws. At first I was hesitant about trying it. I wasn't quite sure about the whole clam thing. However, I loved it! She uses minced clams, which are cut up pretty fine so you don't get big chunks of this chewy meat. This has become one of our family favorites (my kids even love it!)

1 Cup Onions, Finely Chopped
1 Cup Celery, Finely Chopped
2 Cups Potatoes, Finely Diced
2 Cans (6.5 oz each) Minced Clams and Juice
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half and Half Cream
1 1/2 Teaspoon Salt
Dash of Pepper

Drain juice from clams and pour over vegetables in a small saucepan. Add enough water to barely cover and simmer over medium heat, covered until almost tender. Melt butter, add flour and blend in a large pan. Cook stirring constantly. Add cream and cook. Stir with wire whip until smooth and thick. Add undrained vegetables and clams. Heat through. Season to taste.

Chili

4 Cups Pinto Beans
1 Can Tomato Soup
1 Large Can Tomato Juice
1 Tablespoon Salt
1 1/2 Tablespoon Sugar
1 1/2 Tablespoon Chili Powder
1/2 Teaspoon Cayenne Pepper
1 Medium Onion, Chopped
1 1/2 Pound Hamburger, Browned

Wash beans. Place in a large kettle. Cover with 2" of water and soak overnight. Drain. Add warm water to cover beans. Add salt. Cook until beans are tender, about 3 hours. Add remaining ingredients and cook 1 more hour. This freezes well.