Ham and Potato Soup

Ingredients


3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Directions

1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Beef Chili

1 lb lean ground beef 2 Tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 Tbsp cumin seeds
½ Tbsp cracked black peppercorns
1 Tbsp chili powder
1 tsp salt
½ tsp ground allspice
¼ tsp cayenne pepper
2 tsp unsweetened cocoa powder
1 Tbsp cornmeal
1 Tbsp Worcestershire sauce
1 can beef broth
1 can tomato sauce (or 2 if you prefer)
2 cans corn kernels, drained, OR 2 cups frozen corn, thawed
2 cans red kidney beans, rinsed & drained (or 3)
1 cup pimento-stuffed olives, thinly sliced
1 red or yellow bell pepper, chopped

possible toppings:

corn chips
sour cream
cheddar cheese
Tabasco sauce
avocado
lime

Brown meat, drain fat if desired, and set aside (or place in crock-pot). In a large pan, heat oil, then sauté onions and garlic till softened.

Mix seasonings in mortar and pesto to crack peppercorns and blend flavors. Then add to cooked onions. Cook 1-2 minutes.

Add cocoa, cornmeal, Worcestershire sauce and broth to pan. Bring to a simmer for a few minutes to reduce slightly. Pour into crock pot.

Add all canned foods to crock pot with meat and onion mixture. Cook on low for 8-10 hours or high for 4-5 hours.

Add olives and chopped peppers for last 35-45 minutes of cooking. Season with Tabasco if more heat is desired.

Serve with cornbread and the toppings of your choice.

Taco Soup

1 lb. ground beef
1 onion chopped
1 can pinto beans
1 can black beans
1 can kidney beans
1 can Rotel tomatoes
2 cans diced green chilies
1 large can diced tomatoes
1 can whole kernel corn
1 packet dry taco seasoning
1 packet dry ranch dressing mix

cheese
sour cream
tortilla chips.

Brown hamburger and onion and drain. In a large pot add hamburger, beans, chilies, tomatoes and spices. Cook til hot. Serve with cheese, sour cream and tortilla chips.

Minestrone Soup

1 to 2 lb. ground beef, cooked and drained
28 oz. can tomatoes
15 oz. kidney beans
15 oz. garbanzo beans
2 stalks celery, chopped
2 cups chopped cabbage
2 small zucchini, sliced
1 cup uncooked macaroni
6 cups water
1/2 cup red wine vinegar
2 tsp. beef bouillon or 2 beef bouillon cubes
1 1/2 tsp. salt
1/4 tsp. marjoram
1/2 tsp. basil
1/4 tsp. oregano
2 carrots, sliced
1/4 cup barley
1 pkg. frozen peas

Mix all ingredients in a large pot. Boil on medium heat. Cook until macaroni is tender. Add peas just before serving. Sprinkle with Parmesan Cheese.

Tortilla Soup

From Traci Underwood

1 Tb. butter
1/2 onion, diced
1/4 cup diced green chilies
1 large tomato, diced
1 garlic clove, chopped
1 cup cooked chicken, diced
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. black powder
1/8 bunch cilantro, chopped
1 49 oz can chicken broth
1/2 cup dry masa

Garnish:
Cheddar cheese
sour cream
tortilla chips
1 cup coarsely diced avocado

Melt butter in a stock pot. Add onions, garlic and black pepper. Stir and cook until transparent. add chilies and rest of herbs and spices. Add tomatoes, chicken and chicken broth. Simmer for 15 minutes. Mix in masa. Whip until lumps are gone. Cook til thick.

Cauliflower Cheese Soup

1 med. head cauliflower, cut up into small pieces, cooked til tender and drained
1/4 cup butter or margarine
2/3 cup chopped onion
1/2 cup flour
2 can chicken broth
2 cups half & half (fat free)
1/2 tsp. Worcestershire sauce
3/4 tsp. salt
1 cup cheddar cheese, grated

Melt butter, add onion and cook until tender. Blend in flour and cook for 2 minutes. Add chicken broth. Cook, stirring constantly, until it boils. Add half & half, Worcestershire sauce and salt. Add cooked cauliflower and head. Add cheese.

Boston Clam Chowder

3 cans chopped clams (save juice)
1 cup onion, finely diced
1/2 tsp. pepper
1 bottle clam juice
1 cup celery, finely diced
2 cups potatoes, diced
1 1/2 tsp salt
1 Tb. red wine vinegar
3/4 cup margarine
3/4 cup flour
1 cup milk
2 cups half & half (fat free)

Drain juice off clams and pour over vegetables in a sauce pan. Add bottle of clam juice. Add water to barely cover vegetables. Cover and simmer over medium heat for 20 minutes or until potatoes are tender. In another pan, melt margarine and blend in flour. Stir constantly. When thick, add milk and half & half. Add undrained vegetables, clams and red wine vinegar. Heat. Add salt and pepper to taste.

White Bean Chicken Chili

1/2 stick of butter
1/3 cup flour
1 1/2 cups chicken broth (I use 1 can of chicken broth)
2 cups half and half (nonfat)
1 3/4 tsp. chili powder
1 1/2 tsp. cumin
3/4 tsp. salt
1 tsp. pepper
2 (4oz.) cans diced green chilies OR 1 large can diced green chilies (7 oz.)
6 cooked/shredded or chopped chicken breasts
2 cans Navy Beans (Bush brand), undrained
2 1/2 cup cheddar cheese

Melt butter and whisk in flour. Gradually add the broth and cook til it thickens. Add half and half. Whisk constantly so it won't burn, simmer until thick. Then add in the chili powder, cumin, salt, and pepper. Then add chilies, chicken, navy beans and cheese. Serve with sour cream and tortilla chips.

**** I often buy a rotisserie chicken and after pulling off the skin and deboning it, I put all the chicken into the soup.  It gives the soup a wonderful flavor and makes it extra easy to make.****