Hamburger Potato Chowder

I only call this soup a chowder because it has a light, thin broth similar to clam chowder. Whatever you decide to call it: it's DELICIOUS. Besides, "Hamburger Veggie Soup" just doesn't sound as good. ;) You can make this with breakfast sausage or hamburger. We've made it both ways and our family seems to like hamburger better. We've also found we really like red potatoes in it. Brown russet potatoes work well, too. It's just a feel good soup in which we never have any leftovers.

[Read all of recipe before beginning ;)]

Ingredients:
5 cups chicken broth (see note)
2 cups carrots, diced small
1 celery rib, diced very small
5 red or brown potatoes, diced small
1/2 cup finely chopped onions
3-4 cloves garlic, pressed in garlic press
1 lb hamburger (or sausage or half a pound of each, we prefer hamburger but both are great)
1 12oz can evaporated milk
2 Tbsp broth (from soup -see instructions)
1 Tbsp cornstarch

Note about broth: I've found we really like the Knorr Chicken Flavor Bouillon in the mexican aisle
If you choose to do the bouillon, we do 1 Tbsp for every cup of water. Feel free to adjust this to your own tastes. Place water in a bowl with bouillon and warm it up in the microwave for about 2-3 minutes. Stir until bouillon is mixed well.

Directions:
Into a 3.5 quart pot, add broth, carrots, celery, and potatoes.
Cook all veggies in chicken broth until potatoes are about half done. I do a taste check at this point. I usually add some pepper, but rarely any salt.

While you are simultaneously cooking the veggies, in a 3 quart pan, cook the hamburger, onions, and garlic. I VERY lightly salt my hamburger and sprinkle some pepper over it. Brown it until done. I like to break my hamburger up so it is fine. It is a soup that you want to get a little of everything in every bite. I don't like any of the hamburger or veggies being too big.

Remove any grease from the hamburger. Add this to the veggies when the potatoes are half done. Allow to simmer until veggies are VERY close to done. When the veggies are tender, add evaporated milk and stir. You can serve it at this point. OR, if you want it just slightly thicker, you can remove 2 Tbsp of broth to a small bowl and stir in 1 Tbsp of cornstarch. Stir until smooth and then add back into the soup. Do one last taste test and serve.

We love this soup with biscuits or breadsticks or even just saltines. So delicious and just warms you right up! Simple and delicious!

Chicken Noodle Soup

This is an update from an older post. Each time I made this, I found I was making the same adjustments. It was time to update the blog to reflect that. I love this recipe and always have lots of compliments when I've taken it to people.

2 lbs chicken, cooked & cut up
I prefer to cook my chicken in the crockpot with 1 cup water & 2 tsp chicken bouillon & sprinkle with pepper.

Once chicken is cooked, in a large pot combine:
2 quarts chicken broth, I use Pacific organic chicken broth
1 quart water

1+ cup chicken juices leftover from crockpot (I usually use all that is leftover)
1/4 cup chicken soup base

1 large family size cream of chicken soup (26oz)
1 regular can cream of chicken soup (10 3/4 oz)

2 tsp dried minced onion
3+ carrots, grated

pinch of dried minced garlic

Dash of pepper
Very small dash of celery salt (my kids won't eat celery!)

1 24oz bag Reames frozen noodles (or use your own homemade noodles)

Start cooking the noodles in their own pot of water.Important: I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until half done. These noodles take a bit to cook but I've fooled many people into thinking they're homemade... so it's worth the time to let them cook. (I've never mastered the whole homemade noodle thing, so I leave the work to Reames. However, my sister makes my mom's homemade noodle recipe all the time. Click here if you want authentic homemade noodles.) 

Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.

Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.

After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.
It makes a big batch. Perfect for making some for your family & taking some to the neighbors or someone who just needs homemade chicken noodle soup in their life! :) This soup is also amazing served over homemade mashed potatoes! Oh heaven!!!

Cream Cheese Chicken and Vegetable Soup

I found this recipe at Mel's Kitchen Cafe while I was looking at her cornbread recipe. (Also very yummy!) The soup has cream cheese in it and I said to myself...."If it has cream cheese in it, it can't be bad." ;) In short, my family LOVED it. It makes a good size batch and I barely had 1 bowl leftover. It was nice that I always have all the ingredients on hand. It will definitely be going on our list of favorite soups.

2 TBSP butter
2 TBSP minced onions (can use yellow onion, but I prefer dry minced)

2 cloves garlic, finely minced
2 stalks celery, finely diced
1/2 cup diced carrots (I used my ones I freeze each fall)
3 cups chicken broth
2-3 potatoes (Mel suggests leaving the peels on the reds if you use them)

1 cup milk
4 tablespoons flour
1 (8 oz. package) cream cheese (light can be used)
About 1 pound boneless, skinless chicken breasts, cooked and diced (I seasoned with salt & pepper also)

Salt and pepper (I had to add about 1 tsp+ after it was all done)

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Simply Beef Stew

I got this recipe from my neighbor. She brought this stew over after I had my baby. It was so simple and delicious. We'll be making it again because my kids loved it! The other great thing was the veggies were in beautiful, big chunks but they were so tender and not crunchy or mushy like in most stews. The key is cooking them separately. Hope you enjoy this simple, yet full of flavor, stew.

from Jean

1 lb ground beef
1 onion, cut up
2 cups cubed potatoes
2 cups carrots, cut in thick circles
1 tsp salt
1/8 tsp thyme or oregano (we used thyme)
pepper to taste
1 tsp Worcestershire
1 can tomato soup
Reserved veggie water

Cook hamburger with salt, pepper, and thyme. (Keep hamburger kind of chunky.)

In separate pots, cook potatoes and carrots until almost done. (Cook the onions with the potatoes.)Reserve water from potatoes and carrots.

Add veggies, Worcestershire, tomato soup, and veggie water to hamburger. (You might not need all the veggie water. Add to desired broth consistency.) Simmer for 30 minutes until veggies are fully tender (but not mushy).Serve with breadsticks or saltines.

Chicken Tortilla Soup

I got this from Real Mom Kitchen who got it from Blogger Buffet. But as with most recipes, you get it and tweak it and make it your own. And how could I resist this recipe when it's all done in the crockpot!? I'm all for something else doing all the hard work.

1 can of black beans, drained
1 can of corn, drained
1 can diced tomatoes
2 1/2 cups El Pato Enchilada Sauce
1 can cream chicken soup
2 cups milk
1 Tbsp minced onions
1 Tbsp green chiles (more if you want it more spicy)
3 boneless chicken breasts

Just a note about the enchilada sauce... El Pato is good stuff. I think it is the best brand I've used. And I've tried a lot. It sure made a difference in this soup.

Pour enchilada sauce into the crock pot. Add soup and milk and whisk until smooth. Add chicken. Pour black beans, tomatoes, and corn over top. Cook for 3 1/2 to 4 hours on high. Remove chicken and shred it with two forks. Put it back in and stir it all together. (The original recipe calls for 6 to 8 hours on low. However, I forgot to put it together in the morning, so I did it on high and it was still worked out really well.)

Serve with fritos, shredded cheese, and sour cream on top! Avocado might be a good addition as well. I can never get my kids to eat them so I don't even bother. All in all it was a great dish. One we'll definitely be serving again. It made quite a bit for my family of 4. So we froze some and shared some with the neighbors.

Variation: This recipe was a little too spicy for my little kids. So if you are sensitive to some spice, reduce the enchilada sauce to 1 1/2 cups and add 1 small tomato sauce. And if you want it even more mild, you could exclude the chiles, too. However, I thought it was just right for my taste. The sour cream really made it perfect. My husband ate 3 bowls, which is impressive. I think it is a new favorite!

Variation 2: Don't put in the El Pato. Don't put in the chiles. Instead, Use 1 14oz can enchilada sauce (Old El Paso). At the end, drain the juice of 1 can of Original RoTel into a bowl. Pour the contents of the can into the soup. Let simmer for a few minutes and do a taste test. If it is the right "heat," then serve it. If you want it hotter, add the juices as well. This was a great variation! I think we like it best!!!

Cream of Something Soup Mix

from handout at a church function
--a recipe to help you use your powdered milk in your food storage

2 cups of dry powdered milk
3/4 cup cornstarch
1/4 cup chicken bouillon granules or beef bouillon depending on the recipe
2 Tbsp dry onion flakes
1 tsp basil
1 tsp garlic powder
1/2 tsp pepper
2 Tbsp dry celery flakes (optional)

This is a convenient mix for making the equivalent of a can of cream of celery, cream of mushroom soup, or cream of chicken which so many recipes call for.

To make the mix, combine all of the ingredients in a bowl. Mix them up, distributing everything evenly. Store the mixture in a quart size container, well sealed. It will keep for several months. Beef bouillon is preferred in recipes that call for cream of mushroom rather than using chicken bouillon.

To cook: combine 1/3 cup mix and 1 1/4 cup cool tap water in a saucepan. Stir it will and bring it to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of cream of mushroom, celery, or chicken soup. It works great!
You can also make this in the microwave, but reduce the liquid to 1 cup since none of it will evaporate during the cooking process.

An additional benefit to this recipe, it contains no added fat. If you wanted to, you could add a tablespoon of margarine or bacon grease for more flavor, but it really doesn't need it.

Chili

from Gayleen

1 lb hamburger
1 can tomato soup
1 jar of Pace Mild Picante sauce
2-3 cans of beans of your choice -we did pinto beans, black beans, and great northern

Brown hamburger and season as desired with salt and pepper. Drain. Place in crockpot. Add remaining ingredients. Add as little or as many beans as you'd like. A regular batch takes about 2 cans, a double batch 3 or 4. Let warm and serve with onions, cheese, fritos, and sour cream.

This is a super simple recipe but it sure tastes good.

Corn Chowder

from a list of crockpot recipes from a ward function

6 slices bacon, crumbled
1 cup chopped onoin
2 cups diced, peeled potatoes
2 pkgs (10 0z each) frozen whole kernel corn
1 can (16 oz) cream style corn
1 Tbsp sugar
1 tsp Worcestershire sauce
1 tsp seasoned salt (like Lawry's)
1/4 tsp pepper
1 cup water

In skillet, fry bacon until crisp. Remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes. Drain well. Put all ingredients in crockpot. Cover and cook on low for 6-7 hours.

I haven't tried this myself yet. But it sounds good!

Creamy Chicken Noodle Soup

from Leiza

4 cups water
4 tsp chicken bouillion granules
1 cup chopped celery (or more if you want more)
1 cup chopped carrots (or more if you want more)
1 1/2 cups (or more) cooked chicken, cut up and cubed
1 can cream of chicken soup
1 cup sour cream
Noodles (I use Reames Frozen noodles, the smaller bag)
(the lady I got the recipe from uses the dried "Grandma" brand noodles)

Put water, bouillion, celery, and carrots in pot. Cook until soft. Cook noodles in separate pan or just cook half way and let finish cooking in soup. Add noodles to veggies. If noodles aren't already done, let them finish cooking. If they are done, put in chicken. Mix sour cream and cream of chicken soup together. Slowly add to soup stirring constantly so it doesn't curdle. When it is all mixed well, serve with rolls or breadsticks.

Note: This recipe can also be used in the crockpot. The lady I got the recipe from, has the chicken all cooked up and just throws everything in the crock pot. She makes sure the water, bouillion, sour cream, and cream of chicken soup is mixed well. Adds the veggies, chicken, noodles and lets it cook on low for 4 or 5 hours. She stirs it once in awhile and checks on it. If it isn't done before she needs it, she said that she just turns it up on high for a bit to let it finish.

Oven Stew

from mom

4 or 5 cans of cream of mushroom or cream of chicken soup
(we just do a couple of each or whatever we have on hand)
2 pkgs Lipton onoin soup mix
4 lbs stew meat (thawed)
1 quart+ water
1 can tomato soup or 1 can whole tomatoes
1/2 cup barley (optional)
2 onions, diced
Desired amount of diced potatoes and carrots
1 to 2 Tbsp tapioca for thickening
Frozen corn, peas, beans (added only 1/2 hour before serving)

Cook in large pot in oven for 4 to 5 hours at 250. Serve.

Potato Cheese Soup

from Norma T.

In large pot:
3 cups water
3 bouillion cubes (I use the knorr caldo con sabor de pollo cubes in the mexican aisle)
5 cups diced potatoes
1 cup diced celery (we like ours really little)
2 cup diced carrots (Usually a carrot cut into fourths and diced)
1/2 cup finely diced onions or 1 Tbsp dry minced onions if you don't have an onion
1 clove garlic, pressed through a garlic press

In separate medium pot:
3/4 cup butter
3/4 cup flour
4 cups milk
15 oz jar cheese whiz (do not use velveeta instead) - (I use a regular 8oz jar if I'm doing a half batch of soup)

Over medium-low heat, melt the butter (I cut mine up to help it melt faster). In a separate bowl, mix flour and milk together. Whisk until flour is dissolved. Pour into melted butter. Stir often. Add in cheese whiz. Mix well and let it slowly boil and slightly thicken while stirring very often to keep it smooth. (The whole key for smooth sauce/pancakes/or anything is this whisk from Pampered Chef. It's only $3 or $4. I have 3 and I could use 3 more!)
Meanwhile, add 3 cups water and bouillon cubes to a pot and bring to a boil. Add vegetables and cook until tender.Add cheese mixture and stir with spoon.Serve with rolls or breadsticks. We like to sprinkle crumbled bacon on top in each individual bowls.

This isn't exactly "healthy" soup. But it sure tastes good. And it is great warmed up the next day. It is an easy one to make when you have to take a meal to someone as well. I prefer to warm mine up at 50% power when I reheat it.

Taco Soup

(a.k.a. More! More! Casserole)
from mom -with my own changes

1 lb hamburger
1 1/2 cups+ elbow macaroni, cooked
3 cups Campbell’s Tomato Juice
1 can Hunt’s Petite Diced Tomatoes
1/2 to whole can corn
1/2 pkg Taco Bell Taco Seasoning
1 tsp+ Chili Powder
Minced Onions

In skillet, brown hamburger with minced onions. Remove from skillet to drain grease. Add taco seasoning. In skillet, add diced tomatoes, chili powder, and tomato juice. Allow to simmer slightly and add hamburger. Simmer a few more minutes while you wait for your elbow roni to finish cooking. Add corn. Add macaroni. Taste check to see if it needs more chili powder or taco seasoning. We like ours a little juicy so I add more tomato juice if needed. Serve promptly.

Can be served with toppings such as shredded cheese, Fritos, or with corn bread.