Creamy Tortellini Soup

1 pound ground Italian sausage
1 yellow onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 T. Italian seasoning
2 t. beef bouillon powder
1/2 t. salt
4 c. beef broth
1/4 c. cornstarch dissolved in 1/4 c. water
3 (12 oz) cans evaporated milk
1 pkg. (12 oz.) three cheese tortellini (dried, not frozen or fresh)
5 c. baby spinach
1 cup milk, as needed

1. (1pm) Brown sausage. Put sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon, salt, and broth into a 6 quart or larger crockpot. Cover and cook on high for 4 hours.

2. (5pm) Uncover and stir in cornstarch mixture and evaporated milk. Add tortellini and mix well. Cover and cook on HIGH for 45 minutes until the soup has thickened and the tortellini is soft and cooked through.

3. (5:45pm) Stir in spinach, pressing the leaves into the liquid. Cover and cook another 5-10 minutes until the spinach is wilted.

4. (6pm) If needed stir in milk until soup is desired consistency. Soup will thicken as it cools.

Serve with crusty bread.

"Lite" Chili

1 pkg. lean ground turkey (I use 20 oz.)
1/2 yellow onion, chopped
1 can Rotel
1 can chicken broth (more if you like a more soup consistency)
1 can tomato paste
2 cans northern beans
1/2 yellow or orange pepper, chopped
1/2 red pepper, chopped
1 t. black pepper
3 t. chili powder
1 t. onion powder
1 t. garlic powder
1 t. garlic salt
3 T. Braggs Aminos
dash of Tabasco


Brown ground turkey with chopped onion. Drain, if needed. Add the rest of the ingredients and mix well. Simmer for 30 minutes on low (or in crockpot for about 4 hours). Stir occasionally.

Optional:
Garnish with a small amount low-fat mozzarella, sour cream, or 0% Greek yogurt.
Serve with up to 4 Wasa Rye crackers and a wedge of Laughing Cow cheese, if desired.

Adapted from THM

Homemade Dry Onion Soup Mix

Wanted to make some dip to go with our chips and was out of onion soup mix. I'll never buy it again. This is just as good, maybe even better!

4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper

Mix. Use as you would onion soup mix.

Equals about one packet or 1.25 ounces.


http://www.food.com/recipe/homemade-dry-onion-soup-mix-110331

Chicken Chili Verde

1-2 cups cooked chicken, cubed
1 (28 oz.) can green enchilada sauce
1 (15 oz.) can black beans, rinsed & drained
1  cup frozen corn
1 cup chopped onion
2 garlic cloves, minced
1/4 cup fresh cilantro

Combine all ingredients in large saucepan.  Bring to a boil.  Reduce heat and simmer uncovered for 30-40 minutes.

Serves 4-6. I double this recipe.

Options:       
Serve with tortillas or quesadillas.

Split Pea Soup

Double recipe - Feeds 8-10 (see below for regular recipe measurements)

2 cups split peas, rinsed and drained
4 1/2 cups chicken broth

4 cups water
1/2 t. pepper
1/2 t. marjoram
2 bay leaves
2 cloves garlic
1 cup onion,chopped
1 cup carrots, chopped
1 cup celery, chopped
1 meaty ham bone or ham hocks, plus extra meat if you have it

Stove Top:

In large saucepan combine water, broth, peas, bone, marjoram, bay leaves, garlic, and pepper.  Bring to boiling reduce heat, cover, and simmer for 1 hour.  Stir occasionally.  Remove bone and when cool enough remove meat and coarsely chop.  Return meat to pan.  Stir in veggies, return to boiling, reduce heat and simmer for 30 minute more or until veggies are tender.  Discard bay leaf. 

Pressure Cooker:
Cook onion and garlic until transparent.  Add carrots, peas, stock, water, salt, pepper, bay leaf and bone. Stir until boils.  Close lid and cook on first ring for 15 minutes.  Use natural pressure release.  Follow same instructions to remove bone and chop meat.

Crock Pot:
Cook on low for 10-12 hours or high for 5-6 hours.  Follow same instructions to remove bone and chop meat.

(Adapted from BH&G Cookbook pg. 473)

Regular recipe - Feeds 4-6
1 cup split peas, rinsed and drained
2 1/4 cups chicken broth 
2 cups water
1/4 t. marjoram

1/4 t. pepper
1 bay leaf
1 clove garlic
1/2 cup onion,chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 meaty ham bone or ham hocks

Potato Chowder

2 T. oil
1/3 cup finely chopped onion
1 T. flour
1 t. salt
dash pepper
1 cup water
1 cup mashed potatoes
2 1/2 cup milk
1/2 cup shredded cheddar
2 potatoes cubed and cooked until tender

Sauté onion in oil until yellow.  Blend in flour, salt and pepper.  Add water and boil for 2 minutes stirring constantly.  Blend in mashed potatoes, milk, and cheese.  Add cubed potatoes and heat through.  Do not boil.

Options/Tips:
*Garnish with parsley or croutons.
*Omit cubed potatoes.
*Save leftover mashed potatoes in the freezer to use for this recipe.

(Adapted from More With Less Cookbook)

White Chicken Chili

1 medium onion, finely chopped
3 T. oil
1 (4oz.) can diced green chilies
3 T. flour
2 t. cumin
2 cans northern beans
1 can chicken broth (or bouillon equivalent)
1 1/2 cups finely chopped cooked chicken

In large pan, cook onion in oil until transparent.  Add chilies, flour and cumin.  Cook and stir for 2 minutes.  Add beans and broth, bring to a boil.  Reduce heat and simmer for 10 minutes or until thickened.  Add chicken and cook until heated through.

Options:
*Garnish with shredded cheese, sour cream, or salsa.

(From Bush’s Bean Can)

White Bean and Ham Soup

2 cans northern beans, rinsed & drained
2 medium carrots, diced
1 small onion, chopped
2 T. margarine
2 1/4 cup water
1 1/2 cup cubed, cooked ham
1/2 t. salt
1/4 t. pepper
1 bay leaf

Mash one can of beans, set aside.  In large pan, sauté carrots and onion in margarine until soft.  Stir in water, ham, seasonings, whole and mashed beans.  Cook over medium until heated through.

Fifteen Bean Soup

1 bag 15 bean mix
1 ham bone or ham hock
1 cup chopped onion
1 t. chili powder
2 T. lemon juice
1 clove garlic, minced
salt and pepper to taste
seasoning packet (if beans came with one)

Rinse beans.  Soak overnight.  Drain.  Put beans, ham bone, and 2 quarts of water into crockpot and cook 4 -6 hours on low.  About 30 minutes to 1 hour before serving add onions and spices.

Options:
*Add can of tomatoes or red pepper.
*Cook on stovetop:  Bring to boil and then simmer for 2 1/2 to 3 hours.

Chili

1 lb. ground beef
1 cup chopped onion
2 cloves garlic, minced
2 cans kidney beans
2 (8oz.) cans tomato sauce
3 t. chili powder
1/2 t. basil
1/4 t. pepper

Cook beef with onions and garlic until brown.  Drain fat.  Stir in the rest of the ingredients.  Bring to boil, reduce heat and simmer at least 20 minutes.  Makes about 5 cups.

Options:
*Garnish with shredded cheese, chopped onion, sour cream, or oyster crackers.
*Serve in homemade bread bowls.
*Cook in the crockpot for 4-6 hours on low.

(Adapted from Better Homes Cookbook)

Old Fashioned Beef Stew

4 T. oil

1/2 cup flour

1 T. garlic powder

1 t. salt

1 t. pepper

2 pounds beef cubes

2 small onions, quartered

6 large potatoes, peeled and cubed

6 large carrots, peeled and sliced

1/2 t. celery salt

4 cups beef broth

2 T. worchestershire sauce

Dash or two of Tabasco sauce

Heat oil over medium high heat. In a ziploc bag mix flour, garlic powder, salt, and pepper. Add meat a little at a time and shake to coat. In small batches, brown beef cubes in oil about 1 minute per side. Set beef aside. Add onions to pan and brown. Drain any fat from pan, if needed. Add meat and onions back to pot along with the rest of the ingredients. Stir well and bring to boil. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. 

For a thicker broth, about 30 minutes before stew is done, combine 2 T. flour and 2 T. cold water, then slowly stir into stew.

Suggestion: Serve with thick sliced homemade bread and root beer. :)

Adapted from Angel's Old Fashioned Beef Stew from AllRecipes