Soup

Taco Soup

1 large can Nalley no bean Chili con Carne
4 cans beans (choose your mix, strained and rinsed)
1 can corn, drained (or frozen corn is fine)
2 c (16 oz) salsa

Add all together and mix until hot. Serve will sour cream, cheese, and Fritos.


Pastor Tom's Chicken Tortilla Soup

1 16 oz can diced tomatoes, undrained
1 medium onion, chopped
2 cloves garlic
2 T fresh cilantro
1/2 t sugar  (optional)
8 c chicken broth (or water/buillion)
1 1/2 lbs chicken breast, cooked or not cooked, whatever
2-3 chipotle peppers and a little adobe sauce

Blend first 5 ingredients together until smooth. Put mixture in large pot with chicken broth, chicken, and chipotle peppers. Bring to a boil and simmer for 20 minutes. Serve with crushed tortilla chips, cheese, avocado, sour cream


Beef Stew (Instant Pot)

1 1/2 - 2  lbs stew beef
1 t salt
1 t pepper
1 t Italian Seasoning
1/3 c flour
Olive oil

3 cloves garlic, crushed
2.5 cups beef broth

2 T Worcestershire sauce 
5-10 ounces tomato sauce, optional

1 large onion - chopped
1 1/4 lbs medium red/gold potatoes, cubed
4 medium carrots, cut or 1 lb baby carrots
4 celery stalks, cut
2 T corn starch
2 T cold water

Put salt, pepper, flour, and Italian seasoning in large ziplock bag. Toss meat in flour mixture. Sear meat in Instant Pot. Remove. Deglaze with broth/Worcestershire sauce. Add meat back with garlic and tomato sauce (if you're using it). Cook at high pressure for 15-20 minutes, depending on the size of your meat pieces. Let natural release for 10 minutes. Add in veggies and cook on high pressure for another 10 minutes. Dissolve corn starch in water and add to stew - stirring until thickened.


Cheeseburger Chowder

1 1/2 lbs ground beef
3/4 c celery, chopped
1 1/2 c carrots, coarsely shredded
1/2 c onion, chopped
7 1/2 T flour (this is 1/2 T short of a full 1/2 c)
1 1/2 t salt
2 c beef broth
7 1/2 c milk
3 c potatoes, peeled and diced
2 1/4 c cheddar cheese, shredded

Brown ground beef in large pot. Drain...or don't. Add celery, carrots, onion - cook until tender. Stir in flour and salt. Add beef broth, milk, and potatoes. Bring just to boil. Reduce heat to low; simmer and stir until potatoes are soft. Take off heat and add cheese.


White Chicken Chili

1 lb chicken, cooked & cubed
1 med onion, chopped
2 cloves garlic
1 T olive oil
2 cans great northern beans (drained and rinsed)
7 oz can chopped green chilies
1 t salt
1/2 t pepper
1 c sour cream
1/2 c whipping cream or whole milk

1 c chicken stock
cumin and oregano to taste

Saute onion & garlic in olive oil.  Add all but chicken. Boil then simmer down to a good consistency.  Add chicken.


Creamy Thai Chicken Chowder

1 rotisserie chicken or 2 breasts, cooked and cubed (or less)
3 c chicken broth
2 13.5 oz cans unsweetened coconut milk
1 c carrots, thinly sliced
1 c broken rice stick noodles
1 c frozen corn
1 T soy sauce
2 t green curry paste
1/2 t salt
1/4 t red pepper
1/4 c cilantro, chopped

Combine all in pot. Bring to boil and simmer.


Zuppa Toscana

1 pound ground Italian sausage
1¼ teaspoons crushed red pepper
4-6 slices bacon, cooked and cut into pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
3-4 medium potatoes, peeled and thinly sliced
1 cup heavy cream
¼ bunch kale, coarsley chopped

Cook the Italian sausage and red pepper flakes in a  large pot with a lid over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Add the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth in with the onion mixture and bacon; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.

Borscht

In large pot combine:
20 c chicken broth (or water and bouillon)
3-4 chicken breasts, diced (cooked or not, whatever)
1/2 head of red cabbage, cut into strips
4-5 medium potatoes
2 cans shoestring beets
1 sm can tomato paste

In large skillet, saute until softened:
1 yellow onion, diced
2 T garlic, minced
3/4 bag carrot strips

Add sauteed veggies to pot. Add 3/4 t dill. Add salt and pepper to taste. Cook for a few hours. Serve with sour cream.


Creamy Tomato Tortellini

2 cloves garlic
2 T olive oil
2 c broth
2 c half & half
2 cans condensed tomato soup
1/4 c sundried tomato in oil, chopped
1 t onion powder
1 T Italian Seasoning
(or 1 t marjoram, 1 t oregano, 1 t basil)
1/2 t salt
1/2 t black pepper
9 oz tortellini

Saute garlic in olive oil in soup pot.  Add all but tortellini and simmer.  Add tortellini.

Ultimate Potato Soup

6 strips bacon cut into small pieces and cooked

3 T butter

1 medium onion, chopped

3 large garlic cloves

1/3 c flour

2.5 lbs gold potatoes (peeled if you want - I don't peel and diced)

4 c chicken broth

2 c milk

2/3 c heavy cream

1.5 t salt

1 t ground pepper

2/3 c sour cream

shredded cheddar cheese, chives, additional sour cream and bacon for topping

Add butter and chopped onion to a soup pot and cook over medium heat until onions are tender. Add garlic and cook until fragrant. Sprinkle flour over the ingredients and stir until smooth. Add diced potatoes, chicken broth, milk, heavy cream, salt, and pepper. Stir well. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes, depending on how big you diced them). Reduce heat to simmer and remove a little less than half of the soup - blend and return to pot. (You can also use an immersion blender, but be careful, a few seconds does the job.) Allow soup to simmer for 15 more minutes before servings. Top as desired.

Irish Potato Soup

Pkg of thick sliced bacon or Irish bacon if you can find it

1 Lg onion

6 c Chicken broth

2 L Potatoes (or eyeball it to whatever feels right)

4 C Cabbage (or eyeball it to whatever feels right) 

2 Garlic cloves 

Salt and Pepper to taste

2 T Butter or Oil 

1. In a soup pot heat butter or oil, add bacon and cook until crispy,  remove bacon from pot and leave the fats.

2. Add the chopped onion and garlic and saute until the onion is translucent.

3. Add the chopped potatoes and chicken broth, bring to a boil then reduce heat, cook until potatoes are tender.

4. Add cabbage, bacon, salt and pepper to the pot, cook until cabbage is soft.

*Serve in a bread bowl if it doesn't make you sick*

Pioneer Woman Hamburger Soup

(With Morgan’s preferred adjustments 😅)

1.5 - 2 lbs ground beef

Salt and pepper 

3 cloves minced garlic

4-6 c beef broth 

1 onion, diced

1 each red, yellow, and green bell pepper, diced

2 stalks celery, chopped

1 can whole or diced tomatoes

2 lbs red or golden potatoes, diced

1/3-1/2 bag shredded carrots or whatever carrots

3 T tomato paste

2 t dried parsley

1/2 t ground oregano

1/4 t cayenne (optional)

Season ground beef with salt and pepper in skillet with garlic. Cook until browned through. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 15-20min or until potatoes are soft. Season more to taste.