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Soups
Mar 25, 2007 16:39:58 GMT -5
Post by gayla50 on Mar 25, 2007 16:39:58 GMT -5
Peanut Butter Soup 1 stalk celery (chopped) 1/2 medium onion (chopped) 2 tablesthingys butter 1 & 1/2 tablesthingys all purpose flour 1 can chicken broth 1 cup peanut butter 1 cup milk
In saucepan cook celery and onion in the butter until onion is tender but not brown. Stir in flour until well blended....add chicken broth all at once. Remove from heat and run through strainer...add the peanut butter and milk and blend thoroughly. Heat through but do not boil. Serve hot or cold.
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susan
Gracious Lady
Posts: 10
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Soups
May 10, 2007 3:37:49 GMT -5
Post by susan on May 10, 2007 3:37:49 GMT -5
Congressional Bean Soup 8 cups water 1 pound dried Navy beans 2 cups diced lean cooked ham 1 cup finely chopped celery 1 onion, finely chopped 2 Tbsp. finely chopped parsley 1 tsp. salt 1/4 tsp. pepper
In a large pot, bring water to a boil. Add beans and boil gently 2 minutes. Turn off heat and let stand 1 hour. Pour into a slow cooker. Add remaining ingredients. Cover and cook on LOW for 12-14 hours or HIGH 6-7 hours until beans are very soft.
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susan
Gracious Lady
Posts: 10
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Soups
May 10, 2007 3:39:13 GMT -5
Post by susan on May 10, 2007 3:39:13 GMT -5
I am always a bit nervous to try new things especially things we have to pay for and then may not like. This soup was WONDERFUL. Hope you enjoy it as much as we did.
Autumn Chowder
4 bacon strips, diced 1/2 cup chopped onion 2 medium red potatoes, diced 1 cup water 1-1/2 teasthingy chicken bouillon granules 2 cups milk 1-1/3 cup frozen corn 1/4 teasthingy pepper 5 teasthingys all-purpose flour 4 tablesthingys cold water 1-1/2 cup shredded cheddar cheese 2 small carrots, halved lengthwise and thinly sliced
In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. drain, reserving 1 teasthingy drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender. Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 4 servings.
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susan
Gracious Lady
Posts: 10
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Soups
May 10, 2007 3:40:25 GMT -5
Post by susan on May 10, 2007 3:40:25 GMT -5
Crockpot Minestrone Soup
1 small onion, chopped 2 large carrots, peeled and thinly sliced 1 medium zucchini, sliced 1” thick 2 cloves garlic, minced 2 15 oz cans kidney beans, drained (or dried cooked beans) 3 (14-1/2 oz) cans beef broth ( I use 4 beef cubes & 4 c. water) 1 28 oz can diced tomatoes, undrained 1 t dried basil leaves ½ t. dried oregano leaves ½ t. salt ¼ t. pepper 2 cups cooked elbow or shell macaroni ¼ cup grated parmesan cheese
Combine all ingredients except macaroni and Parmesan cheese in the stoneware. Cover cook on Low 8 to 9 hours or on High 4 to 5 hours. Stir in macaroni. Serve sprinkled with cheese.
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susan
Gracious Lady
Posts: 10
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Soups
May 10, 2007 3:41:18 GMT -5
Post by susan on May 10, 2007 3:41:18 GMT -5
We love this broccoli cheese soup. So easy, quick and cheap. It's supposed to be a knock off of the Cracker Barrel broccoli cheese soup.
Broccoli Cheese Soup 4 cups chicken broth 2 c. milk 4 slices cheddar singles ½ cup flour ½ t. minced onion ¼ t. pepper 4 cups broccoli pieces
Mix all but broccoli, break up lumps, turn heat to med/hi. Bring to boil, reduce to low add broccoli, simmer 15-20 minutes.
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susan
Gracious Lady
Posts: 10
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Soups
May 10, 2007 3:41:54 GMT -5
Post by susan on May 10, 2007 3:41:54 GMT -5
Slow Cooker Beef Vegetable Soup
4 cups beef broth large pkg. 2 lbs. frozen mixed vegetables (or cut your own favorites) 2 pounds lean beef roast, cut into pieces salt and pepper to taste 1 (12 oz can tomato paste + 4 cans of water)
Pour ingredients into slow cooker and stir well. Cover and cook on low 8-10 hours. Serve w/ cheese toast or grilled cheese sandwiches
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susan
Gracious Lady
Posts: 10
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Soups
May 10, 2007 3:42:37 GMT -5
Post by susan on May 10, 2007 3:42:37 GMT -5
Crockpot Corn Chowder 2-1/2 cups milk 1 can creamed corn 1 can cream mushroom soup 1-3/4 cups frozen corn 1 cup frozen shredded hashbrowns ¼ cup bacon bits 1 large onion, chopped 2 T. butter 2 t. dried parsley flakes salt and pepper to taste
Combine all ingredients in a slow cooker. Cover and cook on low for 6 hours. 8 servings
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susan
Gracious Lady
Posts: 10
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Soups
May 10, 2007 3:43:03 GMT -5
Post by susan on May 10, 2007 3:43:03 GMT -5
Crockpot Taco Soup
1 pound ground round or turkey 1 med to large onion chopped 2 tbsp. oil 1 can corn-undrained 1 can black beans-undrained 1 can kidney beans-undrained 2 cans Rotel 1 15 oz can tomato sauce 1 envelope taco seasoning
Add chopped onion to hot oil in fry pan. Cook until tender; add ground meat and cook until no longer pink. Drain well and transfer to crockpot. Add corn, black beans, kidney beans, tomatoes, tomato sauce, and taco seasoning; stir well. Cook on low 4-6 hours.
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tbhas6
Senior Member
Posts: 1,146
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Soups
Oct 4, 2007 10:23:38 GMT -5
Post by tbhas6 on Oct 4, 2007 10:23:38 GMT -5
In our home Sunday is our day of worship & rest. Therefore, I do not cook large meals on Sundays. I serve homemade muffins and fruit for breakfast and Sunday Soup for dinner each week (on Sunday we eat only two meals).
Sunday Soup
1. During the week I add to a large freezer bag any of those "too small for another serving" leftovers. I store this in my freezer so I don't have to worry about anything spoiling before Sunday morning. 2. On Saturday evening I place my Sunday Soup freezer bag in the refrigerator to thaw overnight. 3. First thing Sunday morning I dump the contents of my Sunday Soup freezer bag into the crockpot. Temperature setting on high. 4. I add diced onion, diced celery, diced bell pepper and diced carrots. 5. I give all this a good stir. 6. I add either a can of tomatoes, 2 c. chicken broth or 2 c. beef broth (broths are usually made from bullion). If soup mixture is too dry I add water for desired consistancy. Add salt & pepper to taste. 7. Cover the crock pot lid with a thick dish towel. Leave temperature setting on high. 8. The Sunday Soup is ready when we arrive home from Sunday services. 9. Serve with your favorite bread (around our home it's usually garlic bread or cornbread) and a tossed salad.
It's amazing, but I've never had a bad batch of Sunday Soup. No matter what gets thrown into that crockpot on Sunday morning it always tastes yummy.
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jalynn
Senior Member
Posts: 512
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Soups
Oct 4, 2007 15:21:36 GMT -5
Post by jalynn on Oct 4, 2007 15:21:36 GMT -5
HEather, most all soups can be frozen...the ones they serve in resturants come in frozen packages that make a huge amount. I make my own and freeze in plastic containers...they're aren't expensive at Walmart. I've even bought some from a friend who owns a resturant but they're so salty. Good luck and pray you're feeling better !
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jalynn
Senior Member
Posts: 512
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Soups
Oct 4, 2007 15:27:26 GMT -5
Post by jalynn on Oct 4, 2007 15:27:26 GMT -5
When I make soup I never measure.....just some of this & that.....whatever I have..I use okra I've frozen (vacuum packed) & frozen corn, peas, onion, carrots..sometimes greenbeans...squash...& if I have leftover meat I'll cut it up into small pieces and toss it in...I use alot of hamburger meat and I'll fix hamburger stew or gravy...kids love that ...just brown meat and take the juice (if any) and if not add a little oil add flour and brown really good...pour in milk or water to make a cream gravy then serve over biscuits..it's good made w/sausage too!
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jalynn
Senior Member
Posts: 512
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Soups
Oct 4, 2007 15:34:35 GMT -5
Post by jalynn on Oct 4, 2007 15:34:35 GMT -5
Green Split Pea Soup~ 1 lb. dried split peas /enough water to cook in/ ham hock w/small pieces of ham/ onion / shredded carrots .....boil the ham hock until done...remove from water and add split peas....when the hock cools pick it clean and I ususally have a slice of ham so I cut it into small pieces & shreed afew carrots (for color) & chop a med. onion....when peas are almost done add the rest of ingredients. Continue to add water as needed during the cooking time....serve w/crackers....I'm not a bread maker....enjoy!
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jalynn
Senior Member
Posts: 512
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Soups
Oct 4, 2007 15:39:52 GMT -5
Post by jalynn on Oct 4, 2007 15:39:52 GMT -5
Heather, most all soups can be frozen...the ones they serve in resturants come in frozen packages that make a huge amount. I make my own and freeze in plastic containers...they're aren't expensive at Walmart. I've even bought some from a friend who owns a resturant but they're so salty. Good luck and pray you're feeling better !
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jalynn
Senior Member
Posts: 512
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Soups
Oct 4, 2007 15:44:07 GMT -5
Post by jalynn on Oct 4, 2007 15:44:07 GMT -5
Cabbage & corn beef soup.....Depending on how much you need to make....boil a lg. pan of water I use canned vegetable broth w/water...cut cabbage in chunks and boil....I buy corn beef at the Walmart deli ....add it then slice onion and shredd a carrot for color if desired. Sometimes I add some butter but salt & pepper is added at the table individually.
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keeperofthehome
Senior Member
"The heart of her husband doth safely trust in her...She will do him good & not evil..."
Posts: 840
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Soups
Oct 27, 2007 9:01:35 GMT -5
Post by keeperofthehome on Oct 27, 2007 9:01:35 GMT -5
Buffalo Chicken Wing Soup6 cups milk 3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 3 cups shredded cooked chicken (about 1 pound) 1 cup (8 ounces) sour cream 1/4 to 1/2 cup hot pepper sauce Combine all ingredients in a 5-qt. slow cooker. Cover and cook on low for 4-5 hours. Yield: 8 servings (2 quarts). tasteofhome.com/Recipes/Buffalo-Chicken-Wing-Soup/?addtobox=y
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