Crock Pot Baked Potato Soup

Ingredients:
10 red potatoes, cut into cubes
1 large onion, chopped and sautéd in butter
5 cups water
3 Tbsp chicken bouillon
1 tsp minced garlic
1 Tbsp ranch dressing mix
2 tsp dried parsley
salt and pepper to taste
1 package of real bacon bits
1 cup half and half
1 cup Cheddar cheese
1 cup sour cream
1/4 cup chives or green onions

Directions:
Place the first 9 ingredients in the crock pot.  Cover and cook on high for 4 hours or low for 8 hours.  The potatoes should be tender.  Stir in half and half, cheese, sour cream and chives or green onion.  Heat through and serve.

Recipe adapted from Food.com and Allrecipes.com.

French Onion Soup

Ingredients:

3 Tbsp. butter

3 lb. yellow onions

3 tsp. of minced garlic (3 cloves)

1 cup of white wine (I used Pinot Grigio)

32 oz. chicken broth

32 oz. beef broth

1 tsp. thyme

1 tsp. parsley

1 bay leaf

Worcestershire sauce to taste (I used about a Tbsp.)

Salt and pepper to taste

Directions:

Preheat oven to 400 degrees.  Melt butter in Dutch oven on stove top add onions.  Put in oven with lid on for 1 hours.  Place on stove top and add minced garlic.  Turn heat off and add wine.  Turn heat on medium and cook for 5 minutes.  Add chicken and beef broth.  Add Worcestershire sauce, salt, and pepper to taste.  Return heat to a boil then simmer for 30 to 60 minutes.

Chunky Chicken-Noodle Soup

Ingredients:
1 (3-pound) broiler-fryer; skinned, or 2 1/2 pounds chicken pieces (I use a rotisserie chicken and debone it to save time)
6 cups water (I used 8 cups)
3 fresh celery leaves (I added a dash of celery seeds)
1/4 tsp dried thyme
1/3 cup sliced green onions
1/2 cup sliced celery
1/2 cup sliced carrot
2 Tbsp minced fresh parsley (I used dried)
1/2 tsp salt (I left this out)
1/4 tsp coarsely ground pepper
1 tsp chicken bouillon granules (I used 1 Tbs since I use rotisserie chicken) or 1 chicken bouillon cube
1 cup of uncooked fine egg noodles (I used 16 oz. Grandma's Fresh Frozen All Natural Egg Noodles, Wide, Homestyle)
1 bay leaf

Directions:
Combine the first 4 ingredients in a Dutch oven; bring to a boil.  Cover, reduce heat, and simmer 45 minutes.  Remove chicken from broth, and cool.  Strain broth; discard celery leaves and solidified fat.  Return broth to Dutch oven; add green onions and next 8 ingredients.  Cover and simmer 20 minutes (this is when I add the frozen egg noodles and cook).  Bone and chop chicken; add to broth.  Cook 5 more minutes.  Discard bay leaf.  Sprinkle soup with pepper, if desired.  Yields 7 cups.

*Crock Pot:  Place water, celery, thyme, green onions, carrots, parsley, salt, pepper, bouillon and bay leaf in crock pot on high with 4 boneless, skinless chicken breasts.  After 4 to 6 hours, shredded cooked chicken breast and return.  Add frozen noodles or egg noodles and cook according to directions.

Recipe from the Ultimate Southern Living Cookbook.

Mexican Shrimp Bisque

Note this recipe only yields 3 cups, so when I made it I multiplied it by 4.

Ingredients:
1 small onion
1 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp all purpose flour
1 cup water
1/2 cup heavy whipping cream
1 Tbsp chili powder
2 tsp sodium free chicken bouillon granules
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 sour cream
Fresh cilantro and cubed avocado, optional

Directions:
In a small saucepan, sauté onion in oil until tender.  Add garlic; cook for 1 minute longer.  Stir in flour until blended.  Stir in the water, cream, chili powder, bouillon, cumin, and coriander; bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Cut shrimp into bite size pieces; add to soup.  Simmer 5 minutes longer or until shrimp turn pink.  Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly.  Heat through (do not boil).  Garnish with cilantro and avocado.  (I also put corn tortilla chips in mine.)

Recipe from Taste of Home Cooking School.

Olive Garden's Zuppa Toscana Soup

Ingredients:
1 lb. ground Italian sausage
1/2 to 1 tsp. crushed red pepper, depending on how hot you want it
1 large white onion, diced
4 Tbsp. bacon pieces
2 tsp. garlic, minced or chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb. Russet potatoes, or about 3-4 large potatoes
a bunch of kale

Directions:
Sauté Italian sausage and crushed red pepper.  Drain excess fat.  In the same pan, sauté bacon, onions, and garlic for approximately 15 mins or until onions are soft. Mix together the chicken bouillon and water in a large soup pot, then add onions, bacon, and garlic.  Cook until boiling.  Add potatoes and cook until soft, about half an hour.  Add heavy cream and cook until thoroughly heated.  Stir in sausage.  Add kale just before serving.  Serves 6 to 8.

Recipe from www.epicurious.com

Wild Rice Soup

Ingredients:
2 pints half and half
2 cups shredded cheddar cheese
2 cup wild rice (or 2 boxes of Uncle Ben's Wild Rice with 1 package of the herbs)
2 cans cream of potato soup
9 slices of bacon, cooked and crumbled
4 cups water
1 onion, chopped and sautéed in butter

Directions:
Sautee chopped onion in butter in a soup pot.  Add water and 2 boxes of Uncle Ben's Wild Rice with only 1 of the packages of herbs.  Bring to a boil.  Cover and simmer on medium low heat for 5 minutes.  Remove from heat and add potato soup, cheese, and bacon.  Add half and half and heat on medium low heat for a few minutes then serve.

Recipe from Jayne Bitker.

Roasted Tomato Soup with Croutons

Ingredients:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup balsamic vinegar
12 large garlic cloves, peeled
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup chopped yellow onion
2 cups lightly packed fresh basil leaves
3 cups cold water with 4 chicken bouillon cubes
1/8 tsp crusted red pepper flakes
1 tsp thyme

For the bruschetta:
1 loaf country-style bread
Extra-virgin olive oil
Salt

Directions:
Preheat the oven to 450 to 500 degrees.  Prepare the tomatoes.  In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt and pepper, to taste.  Spread the tomatoes out on a non-reactive baking sheet.  Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes.  Remove and allow to cool a bit.

Prepare the bruschetta.  Cut the bread crosswise into slices about 1 inch think (you need 8 slices).  Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt.  Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally.  Add the 2 cups of basil leaves and sauté with the onions for about 1 minute.  Add the roasted tomatoes, water, red pepper flakes, and thyme to the saucepan.  Bring the mixture to a simmer and cook for 10 minutes.  Season with salt and pepper, to taste.  Puree the tomato mixture in a blender.  The mixture should be very smooth.  You should have about 8 cups.  You can prepare the soup to this point and refrigerate it.  When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.  Serve the soup.  Place 1 bruschetta in the center of each shallow soup bowl.  Pour the soup around each bruschetta.

Recipe from www.foodnetwork.com

Slow Cooker White Chicken Chili

Ingredients:
2 (14 oz) cans chicken broth
3 to 4 chicken breast, trimmed of fat
3 cloves garlic
1 tsp ground cumin
2 tsp dried oregano leaves
1 tsp salt
1 tsp crushed red pepper
2 cans great northern beans
1 can white shoepeg corn
2 Tbsp lime juice
2 Tbsp chopped fresh cilantro

Directions:
Add chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker.  Cover and let cook for about 6 to 8 hours on low or until chicken falls apart.  Shred the chicken with tow forks.  Drain and rinse the beans and corn and add them to the slow cooker.  Add chopped cilantro and lime juice.  Put cover back on and let cook for 30 more minutes until heated through.  Serves 6 to 8.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Chicken Tortilla Soup

Ingredients:
2 whole boneless, skinless chicken breast
1Tbs olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tbs olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cups red bell pepper
3 cloves garlic, minced
1 can (10 oz) Rotel tomatoes and green chilies
32 oz low sodium chicken stock
3 Tbs tomato paste
4 cups hot water
2 cans (15 oz each) black beans, drained
3 Tbs cornmeal or maze
5 whole corn tortilla, cut into uniform strips around 2 to 3 inches


For the Garnishes:


Sour Cream
Diced Avocado
Diced Red Onion
Salsa or Pico de Gallo
Grated Monterey Jack Cheese
Cilantro

Directions:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Recipe from www.tastykitchen.com

Sausage Gnocchi Soup

Gnocchi are small, quick cooking dumplings usually made from potatoes.  Look for it with the dried pasta at the supermarket.

Ingredients:
1 (4.5 oz) link hot turkey Italian sausage (I use 1 pound ground Italian sausage)
2 cups water
1 (16 oz) package vacuum-packed gnocchi
1 (14oz) can fat-free, less sodium beef broth (use beef bouillon with water)
1 (14 1/2 oz) can Italian-style stewed tomatoes, undrained and chopped
1/2 cup grated fresh Parmesan cheese

Directions:
Remove casings from sausage.  Cook sausage in a large Dutch oven (or stock pot) over medium high heat until browned, stirring to crumble.  Add 2 cups water and next 3 ingredients to pan; bring to a boil.  Reduce heat and simmer 4 to 5 minutes or until gnocchi float to the top of the pan.  Ladle soup into bowls; sprinkle each serving evenly with cheese.

Recipe from www.cookinglight.com

Crockpot Vegetable Beef Soup

Ingredients:
4 cups water
4 beef bouillons
1 cup diced Italian tomatoes
2 small cans tomato sauce
1 chopped onion
Chopped carrots
3 diced potatoes
1 tsp salt
1/2 tsp pepper
1 can green beans, drained
1 can corn, drained
1 bay leaf
1 Tbsp Worcestershire sauce
2 pounds stew beef chances
flour
oil

Directions:
Flour beef and brown in oil.  Place everything in crockpot for 5 to 6 hours on high.

Recipe from the internet, but I didn't document it and can't find it.

Lumberjack Chili

Ingredients:
2 pounds of ground beef
1 large onion, chopped
1 small can of diced green chiles
1 or 2 cans of tomato sauce
1 can whole tomatoes (I like them diced)
2 cans red kidney beans or chili or pinto beans (sometimes I put in more or a mix)
2 Tbsp chili powder
1 tsp garlic powder
1 tsp celery salt
1 tsp Italian seasoning
1/2 tsp pepper

Directions:
Brown beef and drain well.  Saute onion.  Combine all ingredients in a large pot. Simmer for 1 hour.

Recipe adapted from Vonda Draney.

Taco Soup

Ingredients:
1 pound of ground beef
1 cup chopped onion
3 cups water
2 (16 oz) cans stewed tomatoes, undrained
1 (16 oz) can kidney beans, drained
1 (16 oz) can pinto beans, drained
1 (16 oz) can tomato sauce
1 (16 oz) can corn, drained (Optional)
1 envelope taco seasoning
Grated cheese
Tortilla or corn chips
Sour cream

Directions:
Cook ground beef and onions.  Drain fat and add the next 5 ingredients.  Simmer, covered for 15 minutes.  Put a handful of chips in the bottom of each bowl, add soup, and top with cheese and sour cream.

Recipe is an oldie, but a goodie.  However, I don't know where this little gem came from.

Baked Potato Soup

Bake (or microwave) 4 large to 6 medium potatoes (depending on their size) at 400 degrees for 1 hour.  Let cool so you can cut length wise and scoop out.  Sometimes I dice or slice mine and boil them.

Ingredients:
1/3 butter
1/3 flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
1 1/2 cups (6 oz) shredded cheddar cheese
12 slices of bacon, cooked and crumbled
4 green onions, chopped
1 (8 oz) carton sour cream

Direction:
Melt butter on low in a Dutch oven or stock pot.  Add flour gradually while stirring until smooth.  Keep it on low and do not burn.  Cook for 1 minute stirring constantly.  Gradually add milk; cook over medium heat stirring constantly until thick and bubbly.  Stir in potatoes, salt, pepper, cheese, bacon, green onions, and sour cream.  Cook until heated, but do not boil. Yields 10 cups.

Recipe originally from my sister, Janet Brooks, but this one is from The Ultimate Southern Living Cookbook.

Easy Gumbo

You can make just chicken, just shrimp, or chicken, shrimp and sausage as pictured above.  Any combination works.

My mom and my grandmother, Mawmaw Mary, made their roux without measuring.  However, I like to be a little more precise.

To make a Roux:
Whisk 1/2 cup of flour into 1/3 to 1/2 cup oil in a Dutch oven or stock pot over medium heat.  Stir constantly.  Remove from heat if it starts to smoke as you don't want to burn your roux.  You just want to continue to cook and stir it until you get a rich dark caramel or chocolate color.  Mine was pretty light so next time I'll cook it longer.

***For just shrimp or chicken gumbo, season cleaned shrimp or chicken with salt, pepper, and garlic salt.  My grandma's recipe says 3 pounds of shrimp.  My mom's recipe says a whole chicken cut-up.  Put your meat in your roux and cook while stirring for about 5-6 minutes.  Then add your water and vegetables.  Simmer for an hour or more.***

I put in about 7-8 cups of water.  You can use broth for half of the water if desired.  And I used a cooked rotisserie chicken that I stripped the meat off of, cut up beef sausage links, and a 1 pound bag of cleaned un-cooked shrimp.  For the vegetables, you can have your pick or all of (1 large or 1 cup) chopped onions, (1/2 cup) green onions, (4 stalks or 1/2 cup) celery, (2-3) cloves minced garlic, and 1 green bell pepper.  I don't put okra in mine, but you can use a frozen bag or 1 pound of sliced okra.  Add 1/2-3/4 tsp dried thyme, 1 tsp hot sauce, and 1 Tbsp-1/4 cup Worcestershire sauce.  Feel free to take out any ingredients you don't like or add any you like.  That's what I do.  Let simmer and serve over rice.  We put a seasoning called Gumbo File on ours, but it's great without it too.

Recipe is a combination from my Mawmaw, Mary Lanclos, my Mom, Margie Lanclos, and my Southern Living Cookbook