Chicken Tortilla Soup

Morning sickness is weaning. I hope I'm through with frozen meals and ready for some good home cooking! I can't look at another frozen Marie Callenders.

This meal is fast, easy, and yummy!

In your soup pot sauté for 5 minutes:

2 T olive oil
1 medium onion

Then add:

2 cups chicken (I use the rotisserie chicken from the deli)
2 cans Great Northern Beans, drained and rinsed
2 cups frozen corn
4 oz can green chiles
1/2 tsp cumin
1/2 tsp oregano
3 cups chicken broth

Bring to a boil and lower heat to simmer for 20 minutes. The last 5 minutes add:

1 cup half and half
chopped cilantro
juice of 1 lime (or more!)

Serve with a slice of avocado, tortilla chips, shredded cheese and sour cream!

You could also dump this all into the crockpot and cook on low!

Summer Squash and Spinach Stew

I started getting Bountiful Baskets and so I tried incorporating as much of the vegies as possible.

Heat in soup pot on stove top for 10 minutes:

2 T oil
1 garlic clove
1/4 cup onion
1 celery stick, cut
1 potato, cubed

Add and heat for 10 more minutes:


2 summer squash
1 tsp salt
1 tsp pepper

Add and heat for 10 or more minutes (I let it go for 30):

1 bottle tomotoes, drained
1 cup cubed left over pot roast, or more

Before you are ready to serve, add and heat for 5 minutes:

1 cup chopped spinach

Sausage and White Bean Soup

Soak overnight:

1 cup navy beans

About 2 hours before you want to serve dinner. Drain the water and cover beans in fresh water and simmer.

In a separate pan heat:

1 T olive oil
1 lb. Italian smoked sausage (I used Hillshire Farms Hot and Spicy)

Add:

1 cup chopped onion

Cook onion for about 5 minutes. Then add:

3 cups chicken broth
1 bunch Kale, washed chopped

Add:

cooked navy beans and about 1 cup of the cooking water
1 cup milk mixed with 1 T flour (mix milk and flour real good before adding)

Serve!

Baked Potato Soup

Here is another use for those potatoes you find in your refrigerator! I got this fabulous recipe from my cousin, Kyersten.

In a soup pot make a roux using:


2/3 cup butter
2/3 cup flour
7 cups milk

Once the milk is thick add:

4 large baked potatoes, cubed
4 green onions, sliced

Keep cooking the soup and stirring constantly until thick and hot. Then add:


12 bacon strips, cooked and cut up
1 cup sour cream
1, 1/4 cup shredded cheddar cheese
3/4 tsp salt
1/2 tsp pepper

Cook bacon at 425 for 8 minutes on a foil lined sheet for a no mess stove top.

Zuppa Toscana

In a large pot brown and drain:

1 lb italian sausage

Remove sausage from pan and keep in fridge. Now saute for about 5 minutes:

1 onion, chopped

4 T bacon bits

2 tsp garlic pure

Add to the onion and bring to a boil:

10 cups water

5 chicken bouillon cubes

Now add to the boiling water:

5 large potatoes, cubed

Simmer the potatoes for 30 minutes

Now add:

1 cup heavy cream

1/4 bunch kale (or more)

sausage from fridge

Chicken 'N Dumplings

I have only about 3 months until my little bundle gets here. I want to post a few recipes in the mean time. Then I will take another break. Hopefully by Christmas I will feel up to holiday baking and kitchen fun again!

The chicken I used in this recipe was from the crock pot garlic chicken. I'll post that soon.


Bring to a boil:

6 cups chicken broth

Add to the chicken broth and simmer for 10 minutes:

1 heaping cup chopped carrots
2 celery sticks

While the vegetables are simmering prepare the dumplings.

Dumplings:

Mix in medium bowl:

1, 1/2 cup flour
2 tsp baking powder
3/4 tsp salt

cut into the flour and mix well:

3 T shortening

Using a fork slowly add:

3/4 cup milk

Now add 3 cups diced, cooked chicken to the simmering carrots and celery. Then add the dumpling mixture one tablespoon at a time. The dumpling mixture will completely cover the soup pot. Keep the stove top on low and put the lid on the soup. Let it cook on low for 30-45 minutes.

The dumplings will cook together, but when you serve it up the serving spoon will break them up.

Yummy!!

Ruby's Chicken Noodle Soup

Remember the chicken I talked about here? And the noodles I talked about here? Combine them into a real savory soup!

In a large pot throw in:

2 T butter
1/2 cup onion (1/2 onion)
1, 1/4 cup carrots (2-3 carrots)
1/2 cup celery (3 stalks)

Let this cook on medium heat for 5 minutes.

Then add:

8 cups chicken broth
3 bay leaves
1 tsp Basil
1 tsp Oregano
1 tsp salt
1/4 tsp pepper

Let this simmer for 20 minutes.

Now add:

3 cups chicken, cooked and cut up

Let this simmer for 5 minutes

Now add noodles from one recipe. Simmer for 10 minutes.

Creamy Potato and Ham

I try not to turn my oven on in the summer time. I try not to make soup either. But this turned out really yummy, so I'll make an exception!

In a large pot bring to a boil:

2 cans chicken broth

Once the broth is boiling add:

4-5 potatoes, cubed
2 celery stocks, chopped
1 large carrot, chopped (I used baby carrots)

Simmer the vegies for about 17 minutes. While this is simmering make your white roux.

In a saucepan melt:

1/2 cube butter

Once the butter begins bubbling add:

1/4 cup chopped white onion

Let the onion cook for about 7 minutes. Then add and whisk:

3 T flour
1/4 tsp salt

Once the flour is worked in add slowly:

2-3 cups milk
Whisk the milk until the roux begin bubbling. Then continue to whisk for another 2-3 minutes. Yes, your arm may get tired. But it is worth it :)

Once the roux is done slowly add it to your pot with the cooked vegetables. Do not drain the chicken broth. Just add the milky roux to the brothy vegies. Give a couple stirs with your wooden spoon.

add:

2 cups chopped ham

Ham and Bean Soup

Soak in a large pot overnight:

2 cups dry Navy beans
2 quarts water

2, 1/2 hours to 3 hours prior to serving dinner drain the water and add to the beans in the pot:

2 quarts fresh water
1 hamhock or neckbone (just for flavor)
2 cups chopped ham

Bring the water to a boil and then simmer for one hour. If you stir too often you will end up with mushy beans ;)

After the one hour I like to take the hamhock or neck bone out. Add:

1/4 cup onion
1/4 cup carrots, chopped
1/4 cup celery, chopped
1 tsp salt
2 T butter

let this simmer for another hour.

Add:

1 cup milk

Let the milky soup simmer for about 5 more minutes and then turn the heat to lowest setting until you are ready to serve.

This soup is better the second day. I like to serve this with wheat bread or rolls. With the protein in the wheat and the bean you get a complete protein.

Also, my Dad gave me a tip once and I really like it! Try serving the soup with just a small spoonfull of Horseradish. It gives it a kick!

20 minute Creamy Potato Soup

This is a quick fix for dinner!

Bring to a boil:

4 cups chicken broth

While this is coming to a boil cut your vegies:

4 potatoes (don't have to peel if you don't want to)
1 large carrot (don't have to peel if you don't want to)
1 celery stick
1/2 onion

Throw your vegies into the boiling broth. Lower the heat to a rapid simmer.

Add:

1 tsp seasoned salt (SeasonAll)

Stir occasionally. Simmer for 15 minutes

Add:

1 cup heavy cream

Simmer 5 more minutes, stirring frequently

Broccoli Cheese Soup

Fall is my favorite season for soup! This is also a great meal to serve vegetarian friends or if your a vegie yourself :) In the picture I didn't have celery or carrots to work with. But the soup still turned out great.

Boil for 15 minutes:

1 cup carrots, cut

Remove carrots and set aside. Bring fresh water to a boil and blanch broccoli for 3 minutes. Drain and set aside broccoli. You may need to cook this in batches depending on the size of your pot:

3-4 large bunches broccoli

In a very large soup pot saute for about 5 minutes:

4 T butter
1/2 cup onion
1/2 cup celery
Add and whisk for about 30 seconds:

1/3 cup flour

Add very slowly and whisk over medium heat until thick. About 10-15 minutes. Stir often:

4 cups milk
1 tsp salt
1/2 tsp pepper


When the milk is thickened remove from heat. You do not want to add the cheese while the stove is still hot. It will curdle your soup. Add:

4 cups cheddar cheese. (Tillamook!!)
drained broccoli, and drained carrots

Serve warm!

Tomato Tortellini Souop

Easy!

Bring to a boil:

28 oz chicken broth (2 cans)

Add and cook for 7 minutes. Stir often because this isn't a lot of liquid:

1 lb tortellini (I use Buitoni 3 cheese)

place 8 oz cream cheese in a bowl and mix with 1/2 cup hot liquid from soup. Then dump the cream cheese mixture back in with the tortellini.

Add and heat through:

26 oz tomato soup (or 3 small cans)

I like to dress my soup with fresh basil. My basil has frozen in the back yard. I improvised with dry basil.

One Pot- Pot Roast Stew

I came up with this recipe last winter when I was sick of dirtying 3 pots just to make a simple stew. The secret to this stew is using left over pot roast and sun dried tomatoes!

Heat up 4 T oil in large soup pot and saute:

1 small onion, chopped

While the onion is cooking, cut up:

2 carrots (no need to peel)

Dump the carrots in with the onions. Now cut up:

3 red potatoes (no need to peel)

Dump the potatoes in with carrots and onions. Now add:

1 can beef broth
1 jar bottled tomatoes (or large can)
cut up leftover pot roast (about 2 cups or whatever you have)
1 tsp salt
1/2 tsp pepper
3 T sun dried tomatoes in oil

simmer everything on low with the lid on for 50 minutes.

I added one small zucchini the last 10 minutes. If you add a zucchini do it at the very end. Otherwise, it will be mushy.

Hungry Man Chili

Here is another Ruby original! I made this and didn't tell hubby I tried a different recipe than the usual chili recipe I use. I wanted to see if he would notice. Boy did he! He couldn't quite put his finger on it, but this is his new favorite chili. My children don't seem to think it's too spicy. If you want more spice then add more red pepper flakes or chili powder. The corn bread recipe is coming soon!

In a large pot cook up the following until beef is brown:

1 lb ground beef (or left over pot roast, cut up)
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped

Drain the grease. Now add:

1 quart bottled tomatoes (or large can)
small can tomato sauce
1 cup pinto beans
1 cup black beans
1 cup frozen corn
3 T chili powder
1 tsp basil
1 T Red Wine Vinegar
1 tsp salt
1 T brown sugar
1/2 tsp red pepper flakes

simmer on stove top for an hour...or more if you aren't ready for dinner. ;)

Creamy Chicken and Potato Soup

We have had upset stomachs this weekend. I whipped up this recipe for dinner using what I had in the pantry and freezer. It really hit the spot and settled the tummy ;)

In a large pot bring to a boil:

5 cups chicken broth (or water with chicken bouillon)

Once the water is boiling throw in:

2 chicken breasts, cooked and cut up (I keep cooked shredded chicken in the freezer in zip lock baggies)

While the chicken is simmering (mine were frozen) cut up the following:

3 potatoes (I used russet. I never peel my potatoes. Just clean 'em and cut 'em)

Throw the potatoes into the chicken and water. Simmer for 10 minutes

While the potatoes are cooking saute the following:

1/2 cup onion
2 T butter

After potatoes have cooked for 10 minutes throw in the cooked onions along with:

1 cup frozen mixed veggie
1/2 cup cream
1/2 tsp salt
1/4 tsp pepper

Let simmer on low for 2 minutes. Serve!

Poor Man's Stew

This dish was inspired by Mother's Goulash. I added a few things and played up the ground beef a bit. It is a favorite at our house!

In a large pot get 2 quarts of water boiling, then add:

1 tsp salt
2 cups macaroni noodles

Cook the macaroni about 8 minutes

Drain the macaroni and return to pot along with:

1 quart bottles tomatoes (or 2 large cans tomatoes if you don't bottle tomatoes)
1 tsp salt
1/4 tsp pepper
1/2 tsp Basil
1/2 tsp Oregano
1 Tbl brown sugar
1-2 lbs of meatballs (I use leftover meatballs. Click here for my recipe!)

Now put the pot back on the stove top on low low heat. Put the lid half on. Stir occasionally. You can serve as soon as the meatballs get heated. But I like to let the stew sit for a half hour. Don't let it get too dry. You can add water if you think it is too dry.

Serve with bread and grated cheddar!