Borscht

 INGREDIENTS

6 c. + beef broth

3 extra beef bouillon cubes (or 3 tsp.)

2 c. cooked, shredded pork or beef

2 beets, peeled & grated

2 carrots, peeled & grated (matchstick carrots work great!)

2-3 potatoes, peeled and cut into bite sized pieces

1 onion, diced

2 cloves garlic, minced

1 bay leaf

3 Tbs. tomato paste

1/2 cabbage, sliced

1 tsp. white vinegar

1 tsp. salt

1/2 tsp. pepper

sour cream- for serving

INSTRUCTIONS

Add the broth, extra bouillon, meat, beets, potatoes, bay leaf, salt, & pepper to a large pot.  Bring to a boil, then lower the heat and simmer.

Meanwhile, heat 1 Tbs. oil in a pan over medium heat.  Add the onion and carrots.  Saute for about 7 minutes, then add the garlic.  Cook for 1 minute more, then add the mixture to the large pot of soup.

To the soup pot, add the tomato paste & cabbage.  Add more beef broth if needed.  Simmer until all the veggies are tender.  15-30 minutes. 

Add the vinegar.  Add more beef bouillon, salt, & pepper as needed.  

Serve with a dollop of sour cream and hearty bread.  We love this soup with molasses brown bread.

adapted from vikalinka.com

Italian Quinoa Soup

 2 Tbs. olive oil
1/2 onion, diced
3 carrots, diced
2 celery, diced
1 tsp. minced garlic
4 c. chicken broth
1 15-oz can chickpeas (drained & rinsed)
1 1/4 c. quinoa (uncooked, & rinsed)
1 14.5-oz can diced tomatoes
1 8-oz can tomato sauce
1 Tbs. Italian seasoning
2 c. spinach, chopped
1 1/2 c. half & half
3 large all beef franks (you can also use sausage, or a ground sausage, I like to use the Sam's Club all beef franks)
1/4 tsp. pepper
1/2 tsp. salt

Heat oil in a large pot over medium-high heat.  Add onion, carrots, celery, and garlic.  Saute about 5 minutes.

Add chicken broth, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning.  Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes, stirring occasionally.

While the soup is simmering, cut the beef franks in half, then into bite sized pieces.  Add a little oil to a frying pan and cook the franks until lightly browned, stirring occasionally.  

Add the beef, half & half, and spinach to the soup pot.  Season with salt and pepper.  Cook until the spinach has wilted, 1-2 minutes.

Corn & Pepper Chowder

4 Tbs. butter

1 medium onion, diced

1/2 lb. bacon, cut into bite sized pieces

1 large red bell pepper, diced

1 can of corn

1/4 c. flour

3 c. chicken broth

2 c. half and half

1 c. grated Monterey Jack cheese

1 c. grated pepper jack cheese

1.  In a large pot over medium heat, melt the butter, add the bacon and onions and cook about 5 minutes, until onions are soft and bacon is almost cooked through.

2.  Add the pepper and cook for 2 minutes.  Add the corn and cook for another minute.

3.  Add the flour and stir to combine.  Add the broth and stir to combine.  Cook until thickened, then reduce heat to low.

4.  Stir in half and half, simmer about 10 minutes, stirring occasionally so it doesn't stick to the bottom of the pot.

5.  Stir in the cheeses and allow to melt, then serve!

Adapted from The Pioneer Woman

Loaded Chicken Noodle Soup

3 c. chopped cooked chicken
1 (10.75 oz) can condensed cheese soup
6 c. chicken broth, plus 2 bouillon cubes
1 c. milk
2 stalks celery, chopped
2 large carrots, chopped
1 package Ranch Salad dressing mix (3 Tbs.)
1/2 c. cooked chopped bacon
1 c. shredded cheddar cheese
8 oz. small egg noodles, uncooked

Instructions:
1.  In a large pot combine the chicken, broth (with extra bouillon), cheese soup, milk, veggies, and ranch seasoning.  Bring to a boil, then simmer until veggies are tender.

2.  Stir in dried noodles and cook until done, (about 5 minutes, longer if you use bigger noodles).

3.  Stir in bacon and cheddar cheese.  Stir until cheese is melted.

4.  Serve!

Instant Pot Beef Stew

1 1/2- 2 lbs. stew meat (or chuck roast cut into small pieces)
salt & pepper
2 Tbs. butter
8 oz. small white mushrooms
1 medium onion, diced
3 stalks celery, cut into bite sized pieces
4 large carrots, cut into bite sized pieces
2 Tbs. pepperoncini (less if you don't like heat, more if you do)
2 Tbs. tomate paste
1 Tbs. sugar
1 packet ranch seasoning mix (3 Tbs.)
2 Tbs. Worcestershire sauce
3 Tbs. cornstarch
2 c. beef broth plus 2 bullion cubes
1 tsp. minced garlic

For the mashed potatoes:
2 lbs. russet potatoes
3 c. cold water
1 1/2 tsp. salt
1 Tbs. minced garlic
1 tsp. rosemary
1/2 tsp thyme
1/4 c. butter, melted
1/4 c. sour cream
4 oz. cream cheese

Instructions:
1.  Turn the electric pressure cooker on the sauce/brown setting.  Melt the butter in the pot.  Add the meat, season with salt and pepper.  Sear the meat on all sides.  Turn off sauce setting.

2.  Mix the beef broth with the cornstarch then add to the pot.  Add all remaining ingredients to the pot.

3.  Select the stew setting and time for 35 minutes.  NATURAL release for at least 15 minutes.

4.  While the stew is cooking, prepare the mashed potatoes:
   
     Peel the potatoes and quarter them.
   
     Boil the potatoes in the water until fork tender, or if you have another instant pot, add the potatoes,  
     water, salt, garlic, rosemary, and thyme into the instant pot.  Cook on manual on high pressure for
     8 minutes.  Vent, drain the potatoes.

     Mash the potatoes using a potato masher or hand mixer.  Mix in the melted butter, sour cream,
     cream cheese, and additional salt and pepper if needed.

5.  Serve the stew over the mashed potatoes.

French Onion Soup

4 Tbs. butter
5 medium onions, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground thyme
1/4 tsp. poultry seasoning
1 bay leaf
1/2 c. apple juice
6 c. beef broth
thick slices of a crusty bread, toasted OR
crutons
2 1/2 c. shredded Gruyere or Swiss cheese

1.  Melt the butter in a pot over medium heat.
2.  Add the sliced onions and stir to combine.
3.  Add the salt, pepper, thyme, and poultry seasoning.  Stir to combine.
4.  Cook the onions, stirring frequently, 20-30 minutes, until tender and caramelized.
5.  Add the bay leaf and apple juice and deglaze the pan.
6.  Add the beef broth, increase heat, and bring to a boil.
7.  Turn off the heat.
8.  Preheat broiler to high.
9.  Ladle the soup into deep soup bowls and arrange on a cookie sheet.
10. Top with bread or croutons, then cheese.
11. Place the bowls under hot broiler until cheese melts and bubbles, this only takes a minute.

Serve immediately.

Adapted from Rachael Ray

Zuppa Toscana Soup

1 lb. sausage
1 lb. bacon, cut into 1 inch pieces
1 c. minced onion
2 tsp. minced garlic
7 c. chicken broth
1 tsp. sugar
3-4 russet potatoes sliced into thin half-rounds (leave skins on)
2 c. half and half
3 c. chopped kale


Brown sausage, bacon, and onion.  Add minced garlic the last minute.  Pour in broth and sugar, bring to a boil.  Add potatoes and cook until tender, this will only take a minute or two.  Add half and half.  Warm through.  Add kale.  Warm for a minute then serve.

Creamy Basil Parmesan Italian Soup

2 c. chicken breasts, cut into bite sized pieces 

2 c. uncooked small noodles (shells or ditalini)

4 Tbs. butter

1 small onion, chopped

1 c. carrots, chopped

1 c. celery, chopped

1 red bell pepper, chopped

4 garlic cloves, minced

1/3 c. flour

5 c. chicken broth

1 (14.5oz) can diced tomatoes

1 (14.5oz) can diced tomatoes with chilis (*see note) 

1 tsp. sugar

1/2 tsp. oregano

1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

1/4 c. loosely packed fresh basil, chopped 
(fresh is great, but you can use a heaping Tbs. of dried basil if needed)

2 c. half and half

1 c. grated parmesan cheese 

1. Cook pasta in salted water until al dente. Drain and set aside.
2. Meanwhile, heat 2 Tbs. butter in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through.
3. Add remaining 2 Tbs. butter to pot with the chicken. Add onions, carrots, celery, red pepper, and garlic and cook, while stirring, for 3 minutes.
4. Sprinkle in flour and cook, while stirring, for 2 minutes (it will be thick). Gradually stir in chicken stock followed by tomatoes, sugar, and all remaining herbs and spices. Bring to a boil and reduce to a gentle simmer for 15 minutes or until vegetables are tender and chicken is completely cooked through.
5. Stir in Parmesan cheese until smooth followed by half and half. Stir in pasta. 

   
   

   *note: the tomatoes with chilis will add a little heat to your soup. If you don't like any heat, add 2 cans plain diced tomatoes.  If you really like some heat, add 2 cans of the diced tomatoes with chilies!  My family likes it best with one can of each.

   
   

   {adapted from carlsbadcravings.com}

Creamy Sausage Tortellini Soup

1 lb sausage
1 medium onion, chopped
1 tsp. minced garlic
1/2 c. chopped carrots
1/4 c. chopped celery
4 c. beef broth
1 Tbs. Italian seasoning
1/2 tsp. salt
1/4 c. cornstarch
2- 12 oz cans evaporated milk (can substitute half and half)
12 oz cheese tortellini
3 c. chopped spinach

Pour the beef broth into a saucepan and bring to a boil.  Add the carrots and celery and cook until the veggies are tender.

Cook the tortellini according to the package directions.

In a large pot, brown the sausage and onion (use 1 tsp. of olive oil if needed).  Add the garlic and cook another minute or two.

Add the beef broth and veggies to the sausage and onions.  Add the Italian seasoning and salt.

Dissolve the cornstarch in the evaporated milk (or half and half) then add to the soup.  Simmer until the soup has thickened slightly.

When the tortellini is done cooking, add it to the soup.  Heat through.  (If the soup is too thick add milk or beef broth 1/4 c. at a time until you reach the desired consistency.)

Add the spinach and cook just until the spinach is wilted (this only takes about a minute.)

Enjoy!

[adapted from cafedelites.com]

Easy Tortilla Soup

(Everything available at Costco.  If you don't live near a Costco, like me, you can use other brands.  It may change the flavor some, but it will still be yummy!  I'm working on getting more exact measurements.)

This makes LOTS,

1 container Jack's Special Salsa
1 container Mango salsa
2 cartons chicken broth
3 c. cooked, shredded chicken (can use 3 cans of canned chicken)
2 cans black beans (drained)
1 package frozen corn

Combine all ingredients and simmer for a couple hours.  (Crock pot on low 4 hours.)

Serve with sour cream, tortilla strips or chips, cheese, avocado.

{adapted from Challae Layton}

Tomato Tortellini Soup

1 tsp. olive oil
1 red bell pepper, diced
2 tsp. minced garlic
1 1/2 c. chicken broth
2 cans (10.75oz) tomato soup
1 Tbs. Italian seasoning
1 tsp. onion powder
salt & pepper to taste
2 1/2 c. half & half + 1 Tbs cornstarch
1 lb cheese filled tortellini (cook according to package)
1/3 c. parmesan cheese

Heat oil in a large pot over medium-high heat.  Add peppers and saute about 3 minutes.  Add the garlic and saute for another 2 minutes.

Add chicken broth and tomato soup.  Add Italian seasoning, onion powder, and salt and pepper.  Bring to a gentle boil.

Dissolve the cornstarch into the half & half.  Add to the soup.  Heat the soup through and allow to thicken slightly.

Reduce heat and add the cooked tortellini.  Stir in the parmesan cheese until melted.

Serve with additional cheese if desired.

[adapted from lecremedelacrumb.com]

Tomato Basil Parmesan Soup

*I use my Vitamix blender to make this soup.  You could make it without blending all the veggies.  If you are using a regular blender, you will need to cook your veggies before you blend them.

2 (14oz.) can diced tomatoes, with juice

2-3 large carrots

2-3 celery sticks

1 medium onion

1 tsp. dried oregano

1 Tbs. dried basil

4 c. chicken broth, warmed works best

1/2 c. flour

1/2 c. butter

1 c. parmesan cheese

2 c. fat free half and half

1 tsp. salt

1/4 tsp. pepper

Cut your carrots, celery, and onion into a few large pieces and put them in the blender with the tomatoes.  Turn the Vitamix to the soup setting and turn on.  (It will blend for about 6 minutes.)

While the veggies are blending, prepare a roux.  Melt the butter in a large pot.  Add the flour and cook for a minute or two.  Slowly add the chicken broth, whisking constantly.  Cook until warmed through and thickens slightly.  

By now, your veggies should be done.  Add them to your roux (be careful, they will be hot).  Stir in half and half, parmesan cheese, oregano, basil, salt, pepper.  Warm through, season with more salt and pepper if needed. 

Santa Fe Cheese Soup

*This recipe can easily be adjusted to your liking...add more beef, less beans, more tomatoes, less cheese, etc.

12-16 oz. Velveeta, cubed (we like all 16 oz.)
1/2 lb. ground beef
1 c. beef broth
1 can of corn with liquid
1 can of diced tomatoes
1 can kidney beans (drained & rinsed)
1 can black beans (drained & rinsed)
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper flakes

Brown your ground beef in a pot.  Drain the grease and add the broth, corn, tomatoes, kidney beans, black beans, and spices.  Turn heat to medium.  When it starts to boil, turn heat down slightly and add the velveeta cheese.  Stir occasionally as the cheese melts.  Once it has melted simmer for 10-15 minutes.  (You can add a little water or beef broth if you need to.)

We like to eat this with cornbread.

Creamy Chicken and Wild Rice Soup

*This recipe does take some planning ahead, you let it simmer for 1 hour, but it is totally worth the wait! It also makes a lot, it would easily serve 8-10 adults.

1/2 c. butter

1 medium yellow onion, finely chopped

1/2-1 c. corn

1/2 c. chopped celery

1/2 c. carrots, sliced

1 1/2 c. boneless, skinless chicken breasts, cubed (small)

1/2 c. chopped fresh mushrooms

3/4 c. flour

6 c. chicken broth

2 c. cooked wild rice (I like the Near East brand, original long grain wild rice)

1 tsp. salt

1 tsp. curry powder

1 tsp. mustard powder

1 tsp. dried parsley

1/2 tsp. black pepper

1 c. slivered almonds

2 c. nonfat half-and-half (you can use regular, but nonfat is great and, well, nonfat!)

Prep:

Start cooking your rice and then cut up your veggies and chicken and have your broth and half-and-half measured while the rice is cooking, then putting it together is easy!

Directions:

Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken, and carrots. Saute for 5-7 minutes until the vegetables are tender and the chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add the flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. (Warmed chicken broth works the best). Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, black pepper, and almonds. Allow the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that is thickens slowly.

from: melskitchencafe.com

Lasagna Soup

2 tsp. olive oil

1 lb. sausage

2 onions, finely chopped

4 garlic cloves, minced

2 tsp. oregano

1/2 tsp. red pepper flakes (these add heat, so I add 1/4 tsp., taste it, and you can add more if you want later)

2 Tbs. tomato paste

1 (28 oz) can crushed tomatoes

6 c. chicken broth

8 oz. fusilli pasta (spiral looking)

1 tsp. basil

8 oz. ricotta cheese

1/2 c. grated parmesan

1/4 tsp. salt

pinch of pepper

2 c. shredded mozzarella cheese

In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking into small pieces, until the sausage is no longer pink, 5-7 minutes. Drain any excess fat. Add the onions and saute until softened, 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, 5 minutes. Add the tomatoes with their juice and the chicken broth and bring to a boil. Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite (follow the time on the pasta package). Stir in the basil.

In a small bowl, combine the ricotta, parmesan, salt and pepper. To serve, place about 1 Tbs. of ricotta mixture in each bowl, sprinkle with some mozzarella, and ladle the soup on top.

Serves 8-10

from familyfun

Hamburger Soup

I actually never measure when I make this, I just throw it all together!

6 c. water

2 beef bouillon

6 potatoes, cubed (I don't use this much, only 2-3 medium potatoes)

4 carrots, diced

2 celery stalks, diced

1/4 head cabbage, shredded (I like to use purple)

1 Tbs. salt

1/2 tsp. pepper

Cook until tender

Brown 1 lb hamburger (I use 1/2 lb) with onion until done. Drain and add to vegetables.

Add:

1 can tomato soup

1 can pork and beans

1 c. peas

Cook until peas are done.

from: Carol Lee Johnson

Sausage Tortellini Soup

*This makes a lot of soup, so I always make half for our family.

1 lb Italian sausage, browned and drained

1 c. coarsely chopped onion

2 garlic cloves, minced

6 c. beef broth

1/2 c. water

1 large can crushed tomatoes

1 med green pepper chopped

1 c. thinly sliced carrots

1/2 tsp. basil

1/2 tsp. oregano

1 (8oz) can tomato sauce

1 1/2 c. sliced zucchini

1 (10 oz) pkg. cheese tortellini

Brown sausage and drain. Saute onions and garlic in sausage pan. (I just cooked these all together). Add all ingredients except zucchini and tortellini. Simmer until carrots have cooked some. Add zucchini and continue to simmer until barely tender. In a separate pot, prepare tortellini as directed on package, but undercook a little. Drain and add to soup. Thin soup with beef broth if needed. Makes 6-8 quarts or 10-12 big servings.

from: Katie Christensen

Max's Chili

We love having this with cornbread.

1 lb ground beef

1 medium onion, chopped

2 cans Chili Beans

1 can Red Kidney Beans

1 small can Diced Green Chilis

1 can Stewed Tomatoes

½ to ¾ c ketchup

2 cans tomato sauce 

1 tsp vinegar

Chili powder to taste

Cumin to taste

tabasco or other hot sauce to taste

Brown beef and onion.  Mix in crockpot, simmer as long as you want!

from Grandpa Max

Chicken Noodle Soup

Fry two chicken breasts in butter.

Fill a medium pot half full of water and add the following:

Cut up carrots, celery, small onion, two bouillon cubes, cut up chicken.

Stir and boil until veggies are tender.

Add Noodles (Homemade or large frozen noodles from a bag)- I cook them first.*

Add one package of dry Chicken Noodle Soup mix.

Add 1/4 tsp. poultry seasoning.

Thicken with a little cornstarch if you like it thicker.

(If the soup isn't a pretty yellow color, add yellow food coloring.)

from Grandma Green

Parmesan Corn Chowder

*This is great with French Peasant Bread.

Time: 30 minutes prep, 30 minutes cooking
Serves 4-6

INGREDIENTS
• 2 c. chopped, peeled potato
• ½ c. carrot, sliced thin
• ½ c. celery, sliced thin
• ¼ c. chopped onion
• ¼ t. pepper
• 2 cups water or chicken/vegetable stock
• ¼ c. butter
• ¼ c. flour
• 2 c. milk (warmed is ideal for a smoother roux, also 2% milk is better then skim but either works)
• 1 c. grated Parmesan cheese (fresh is fabulous, need approx. 4 oz.)
• 1 17oz can cream-style corn
• crumbled bacon (optional)

1. In a large pot, stir together 2 cups water (or stock), potato, carrot, celery, onion, pepper; bring to a boil. Reduce heat, cover and simmer for 10 minutes.
2. Meanwhile in another pot, melt butter in a large saucepan and stir in flour to make a paste. Add warmed milk all at once using a wire whisk to incorporate. Cook and stir over medium heat until mixture is thick and bubbly. Cook and stir one minute more.
3. Add cheese to the milk mixture, stir until melted.
4. Add the roux to the vegetable mixture, stir in the creamed corn. Heat soup through on medium heat, stirring occasionally. I usually only cook it for a few minutes. DO NOT BOIL.
5. Serve with crumbled bacon and a hearty bread.

[from Emily Bylund]