Wild Rice Vegetable Soup

½ cup butter (you can substitute 1/4 cup olive oil for 1/4 cup of the butter)
1 medium yellow onion, finely chopped
1 cup frozen corn
½ to 1 cup chopped celery
1 cup carrots, sliced
½ pound fresh mushrooms, finely chopped
¾ cup all-purpose flour
6 cups water + 2 tablespoons my favorite vegetable concentrate (0r 6 cups chicken broth)
2 cups cooked wild rice (I use SunWest Rice Pilaf from Costco)
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (I've also used whole milk and cream with good results)

In a large pot melt butter over medium heat. Add the onion, celery, corn, and carrots and saute until vegetables are tender--about 5 minutes. Stir in mushrooms and saute 3 minutes more. Add flour and stir 1-2 minutes until vegetables are coated and flour taste is cooked out. Gradually pour in broth, stirring constantly. Bring to a boil, reduce heat and simmer until soup has thickened slightly about 7 to 10 minutes.

Add cooked rice, spices and almonds. Pour in half and half. Simmer soup over low heat for about 1 hour, stirring occasionally. Watch that it doesn't come to a rolling boil or milk will curdle.

This is fantastic served in bread bowls.

*This recipe is adapted from Wild Rice and Creamy Chicken Soup on Mel's Kitchen Cafe.

Cheesy Vegetable Soup

Since I have been getting Bountiful Baskets I always have a good variety of vegetables in my refrigerator. This week I have quite a few things that needed to be used up so I made this soup. It was well liked by everyone in my family. Abby and Tyler even took some of the leftovers in their lunch the next day.

3 C. chicken broth (or 3 c. water + 1 Tbsp. vegetable broth concentrate)
2 C. cauliflower, chopped
2 C. potato, diced
1 C. celery, chopped
1 C. carrot, chopped
1/2 C. onion, chopped
5 Tbsp. butter
1/2 c. flour
3 C. milk
8 oz. shredded cheddar cheese
salt and pepper

In a large saucepan, combine water, cauliflower, potato, celery, carrot and onion. Boil for about 20 min. or until the veggies are very tender. Puree vegetables with an immersion blender until there are no big chunks. (If you like your soup more on the chunky side you can skip this part. The reason I blended everything was to prevent my kids from picking out the vegetables they don't like.)

Melt butter in a saucepan over med. heat. Stir in flour and cook for 2 min. Remove from heat and gradually stir in milk. Return to heat and stir until thickened. Stir in vegetables, and season with salt and pepper. Stir in cheese until melted.

This recipe makes a ton of soup. We had plenty of soup for dinner, Abby and Tyler had some in thier lunch the next day and I also had some to take to playgroup. If you don't need quite that much you should half the recipe.

Three Sisters Soup

Yes, it's me with another soup recipe.  If you haven't figured it out, I love eating soup, and I love making it.  I especially enjoy a good hearty soup that fills me up.  This soup is super-yummy and surprisingly easy.  I found it on allrecipes and tweaked it according to what I had on hand.  I was especially glad to find a great new recipe, since most of the new stuff I've tried lately has ranged from disappointing to disastrous.  Mark, who adamantly dislikes squash and isn't a fan of meatless, loved it and is taking the rest to work for lunch.  Sarah, who doesn't love veggies, had a couple of bowls.

It's name comes from the Iroquois who planted the three sisters (corn, squash and beans) and believed they would only grow and thrive together.  Go here for a better explanation.

2 c. frozen corn-you could also use canned corn or hominy
2 c. fresh green beans trimmed and snapped. Frozen beans just don't quite taste as good.
2 c. peeled and cubed (bite-size) butternut squash
2 c. diced (bite-size), peeled potatoes- red or yellow potatoes work best
5 c. water
5 tsp. vegetable broth base-or the equivalent of whatever you soup base you like
1-2 cloves garlic, minced
2 Tbsp. melted butter
2 Tbsp. flour
1/4-1/2 tsp. pepper
1 tsp. kosher salt

Put everything but the butter, flour, salt and pepper in a pot.  Bring to a boil and then turn down the heat and simmer until vegetables are soft (about 30 minutes).  Blend the flour into the butter and stir into the soup. Add the salt and pepper.  Increase heat to medium and cook a few more minutes until soup thickens.

Crock Pot directions:  Put everything but the butter, flour, salt and pepper in the crock pot.  Cook on low for 5-6 hours.  After five hours stir the flour into the melted butter and add to the pot.  Add the salt and pepper.  Turn crock pot to high and cook until soup thickens.

We served ours with cornbread.

Taco Soup

I love this soup so, so much not only because it tastes great, but it's the easiest thing on the planet to make.

{Remember when I called myself a lazy-face?}

I borrowed the picture from recipetips.com as I don't have any pictures, but this looks pretty much the same.

Taco Soup

1 lb. lean ground beef, browned and drained
1 can diced tomatoes, undrained {I get the kind with tiny onions and chilis in it - Mexican blend I think?}
1 can black beans, undrained
1 can kidney beans, undrained
1 can whole kernal corn, undrained
1 pkt. taco seasoning {you can get mild, medium or hot depending on your preference - I like mild}
1 pkt. dry ranch dressing
1 can olives, drained and sliced {<----- the most effort you'll have to make putting this together, or you can get rid of that effort by buying the pre-sliced kind}

Pour all ingredients into a crockpot, stir it all up and cook on low 4-6 hours. Serve with sour cream, shredded cheese and crushed tortilla chips.

This is a perfect recipe to use now, as the weather is getting colder. I have a 6 qt. crockpot, so I always double everything but the tomatoes {only because there isn't room for one more can of something and I haaaaaaate tomatoes} and invite people over. It feeds a large group or gives you plenty of leftovers.

I also like to do the beef on Sat. nights, load up the crockpot Sunday morning and we can have it for lunch, or if you get out of church by noon, you can load it up when you get home, and it's ready just in time for dinner.

p.s. I added a slow-cooker label. I hope that's okay? Look at me, all new and trying to run the place.

Tomato Basil Soup

Is it to late to post another soup recipe? I think since I can see snow out my window I am going to say no. I know a few of you may have this recipe already. I thought I would still post it any way because it really is a great tasting simple soup. I love that it uses simple and inexpensive ingredients, is easy to prepare and is loved by all in my family. Lately, have tried a few different variations to change the soup up just a bit. I have included those variations at the end of the recipe. I highly recommend this soup with the french bread I posted a few days earlier.

2 (28 oz.) can crushed tomatoes

1 (14.5 oz) can chicken broth

1 1/2 tsp. dried basil

1 tsp. sugar

1 c. whipping cream or half & half (I have tried substituting milk and it is just not the same)

1 Tbsp. butter (this helps to cut the acidic taste of the tomatoes)

In a large saucepan, bring the tomatoes and chicken broth to a boil. Reduce heat; cover and simmer for about 10 min. Add sugar and basil. Reduce heat to low and stir in cream and butter.

Variation #1- Just before serving add 1 9oz. package of cooked cheese tortellini.

Variation #2- Stir a spoonful of pesto to your individual bowl just before eating. The great thing about this one is only the people who want the pesto can add it to thier bowl. I tried this the other night and it was really good.

Variation #3- You could get really crazy and combine variation #1 and #2.

Mexican Chowder and A Passionate Product Endorsement

I don't know if this sort of thing is allowed, Neisha, feel free to delete it.

Some of you have heard me bear testimony of my favorite vegetable broth. My friend told me about broth from the Asian market and how it would change my life, and it has. I don't use any other stock any more.

The ingredients are: kale, cabbage, carrot, radish, turnip, broccoli, and salt--no msg, hydrolyzed soy protein, or anything like that. It has fantastic flavor and no hint of chemical taste.

Unfortunately, the market I got it from no longer sells it, neither do the two other Asia markets I checked. It has been a difficult search since I don't know how to Google in Chinese and Asian market proprietors don't speak much English. Anyway, I finally found it online here. I am going to order a bunch tomorrow (Thursday). If anyone is totally pumped by my endorsement and wants a bottle let me know. (It's $4.50 for 35 oz concentrate, you use 1 tsp to 1 cup water).

P.S. I make no money off the sale of this product.

And since, apparently, it is still soup weather:

Mexican (Chicken) Chowder

1 can cream of chicken soup (I usually use the powdered milk make-a-mix version)
2 C. broth (made from by beloved vegetable broth) or chicken broth
1 C. water
1 40z. can diced green chiles
2 T fresh cilantro
2 T taco seasoning
2 C. corn
2 C. chopped chicken (or 2 cans white beans)

1 C. sour cream

In large pan combine all ingredients except sour cream (unless you are using beans, add those after you have simmered). Bring to boil. Reduce heat and simmer 15 minutes. Stir in 1 cup hot mixture with the sour cream; return to sauce pan and heat through.

(I also added a cup or so of cooked brown rice to bulk it up a bit when I made it with beans)

Serve with tortilla chips and shredded cheese.

Minestrone Soup

Heather asked me to post this a couple of weeks ago, so since I'm so on top of things, I'm posting it now.  I love Minestrone Soup.  I've been making this one for a few years now, and I just can't find one that beats it.  I think the key is the can of Bean with Bacon soup.  I don't love condensed soups, but the smoky flavor in this one really makes the difference. I got this recipe from the Mormon Essential Celebrations cookbook, by Julie Badger Jensen.

1 lb. pork sausage- (I just use ground pork so I don't have to mess with the casings.  I've tried using bulk Italian sausage, but it just overpowers the soup.)
4 c. water
2 stalks celery, diced
2 large carrots, diced
1 (10 oz) can beef broth
1 can bean with bacon soup
1 28 oz. can diced tomatoes
1 T. sugar
2 cloves garlic, minced
1 t. dried oregano
1 t. salt
1/2 t. pepper
1 cup cooked noodles (optional)

Brown sausage in a large pot.  Drain off fat. Add remaining ingredients except noodles, and stir together. Simmer uncovered over low heat for at least 1 hour. Add cooked noodles before serving.

This soup tastes even better the next day.

The noodles are completely optional, but there are some in my family that are more likely to eat a soup that has noodles.  If you do add the noodles be sure to cook them first before adding them, otherwise they soak up a lot of the broth.

Crock-pot option: You can make this in your crock pot, by browning the sausage, and then dumping everything except the noodles in the crock pot and cooking on low for the day.  Then just add the noodles before serving.

This soup also freezes well.  Again, just freeze without the pasta, and then add it before serving.

Jack's Salsa Soup

So this soup doesn't really have a name my sister had it at a baby shower and asked for the recipe it is really easy and good.

1 container of Jack's Salsa from Costco.
(It is by the fresh Mango salsa, you can probably buy it other places but I get it there.)
4 cans white beans with the juice
2 cups cheese
3 breast of cooked diced chicken (I cooked it in a little garlic powder, or whatever you like)
and about 2 Tablespoons of cumin
put it altogether in a crock pot and leave it for about 4 to 5 hours.

I like to eat the salsa too because it is really good so I use about 3/4 of the salsa 3 cans of beans about 1 1/2 cups of cheese and a little less cumin.

Cheeseburger Soup

Sorry, no pic at the moment. But, this is a super duper yummy soup. I got this recipe from my sister, Steph, and it won me the 'Best Soup' award at a ward party a few years back. If that isn't a testament of a great soup, then I don't know what is :) It does take a bit more time, than a throw-everything-in-a-pot soup, and dirties a few more dishes, but I (and my family) would say it's worth it. Here is the recipe along with way too many side notes. If you have a large family, or like leftovers, then I would definitely double the recipe.

Cheeseburger Soup:

1/2 pound burger (more if you like a lot of meat)
3/4 c. chopped onion
3/4 c. grated carrots
3/4 c. chopped celery (I always add a bit more carrot and celery)
4 c. diced (smaller is better) potatoes
1 tsp. basil
1 tsp. parsley
1 tsp. salt
1/2 tsp. pepper
4 Tbl. butter
1/4 c. flour (I like it a tad thicker, so I use more like 1/3 c)
3 c. chicken broth
8 oz velveeta, cubed (I add an extra ounce or two for more cheesiness)
1/2 c. milk
1/2 c. sour cream (optional - it's good either way)

Brown burger and set aside. In large skillet, saute veggies and spices in 1/2 of the butter until potatoes are soft (I cover it with a lid until almost done to prevent the veggies from burning before they are cooked). In a large pot, melt the rest of the butter and add flour to form a paste, then add 1/2 of the broth and boil until thick. Add veggies, the rest of the broth and other ingredients (I also add chicken boullion to taste - at least a few teaspoons, maybe more?). Simmer 15-20 minutes. This is a really good soup to serve in a bread bowl.

Chicken Corn Chowder

It's soup night again at my house, so I decided to post this since we all loved it, and nobody else is posting anything.

I made this a couple of weeks ago when we had company for dinner. It was a huge hit, with Mark's brother having helping after helping. I was glad I doubled the recipe for guests. This soup received the hard to earn title of "Family Favorite" which means all six of us enjoyed it. I also really like how colorful it is with the celery, corn, and red pepper. PLUS...its really easy.

I'm not ashamed to say this came straight from My Kitchen Cafe, including the picture. Thanks Melanie! My notes are in italics.

*Plan Ahead: This recipe calls for cooked chicken.

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (I was afraid of the jalapeno, but with the seeds and membrane removed it added no heat, just a really great flavor)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded (I grilled the chicken because I like the flavor)
4 oz. softened cream cheese (To avoid lumps, soften in microwave until almost melted)
1 cup milk (I used plain soy milk to cut down on the dairy for Sarah)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese (I recommend sharp or extra sharp)

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.

Recipe Source: My Kitchen Cafe

White Bean Chicken Chili

I found this recipe on allrecipes. When it comes to soups and stews, I have found that they are really just a guideline. Throw in what you like. If it's not good - don't do that next time. Maybe it's just the time of year, but when I'm making soup, sometimes I feel like a witch as I throw ingredients into my bubbling cauldron.

This chili is wonderful. I usually make it for gatherings, because it's not the type of soup my family will eat. So I'd rather enjoy it with my friends instead of fighting with the kids about eating it. It's also not that spicy and that's how I like it. If you want more heat, add some.

Below is how I made it last time, for our playgroup.

INGREDIENTS:

2 tablespoons oil
1/4 C dried onions
2 tsp. minced garlic

1 pound chicken

2 (14.5 ounce) cans chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
2 (1 4 .5 once) cans diced tomatoes
2 (4 ounce) can of whole green chilis, diced
1 teaspoon dried oregano
1 teaspoon ground coriander seed
1/2 teaspoon ground cumin
2 cans cannellini/white kidney beans, rinsed

1 can kernel corn with liquid

1 can sweet corn with liquidcd
salt and pepper to taste

IDEAS FOR GARNISH:

limes, cilantro, cheese, avocados, sour cream, and tortilla chips.

DIRECTIONS:

Heat oil, and sauté the chicken with the onions and garlic, until nice and browned. This may need to be done in batches (see note). Add the broth to the chicken and then stir in the rest of the ingredients. Bring to a boil, then simmer for at least 15 minutes. More simmering = better flavor in my book. Make sure that you bring the soup back down to a simmer after it boils, or else your chicken will become tough if it sits in a rolling boil for too long.

Lots of Notes (Sorry, it's a control issue)!

I usually cut up raw chicken into bite size pieces and then cook them. You could easily just throw in whole pieces, but then you should take them out after they are cooked and cut them up. To get a nice browning, your pan should be quite hot and not overfilled with chicken or else it will just steam - which isn't bad - the most important thing is that the chicken is cooked through.

If you have already cooked chicken, just throw it in with the broth after you heat up the onions and the garlic in the oil. You can add more or less chicken depending on how much you have. My friend Heather posted this on her blog and wondered if she might just make it chickenless one day.

I use dried onions, because I have a giant can of them, but feel free to use a fresh onion if you want to. Same with the garlic - mine comes from a jar in the fridge - but if you have fresh cloves, use them.

What are Tomatillos? Well, you can get them fresh also, but I get mine from a can in the Spanish isle at Smiths (not sure if Days even carries them). They seem like green tomatoes to me, and are quite interesting in my opinion, they kind of explode when you chop them up.

I'm sure you could use a variety of different types of tomatoes - fresh, stewed, bottled, diced - I wouldn't recommend paste or sauce, but who knows it might be the best soup you've ever had. Same with beans, there are many varieties - but if you don't use white ones, then you have to change the title.

And finally, corn: really, use what ya got, fresh, frozen, canned, I throw in the juice, but you don't have to - it's all good. I mean isn't that what making soup is all about - using up what's in your pantry/freezer. This is a great food storage recipe - hey, if you're up for it, you can even use canned chicken!

P.S. I just went to look in the fridge to see what kind of "garlic from a jar" I have, and I can only find the lid. Now I'm really worried about where I might find the bottle. Wonder who was watching Henry?

"Souper" Easy Chicken Noodle Soup

Yes, I am posting again. Some of my favorite recipes are from the contributors of this blog, so I decided if you are too shy to post them, I will.

Monday is soup night at our house. The other day Mark requested homemade chicken noodle soup. I have never made homemade chicken noodle soup, but Mark insists I have, and remembers it being good. I'm sure someone must have brought us some in the last couple of years. Evidently Mark loved it, so I was feeling some pressure. Then I remembered this recipe I got from Sara last Christmas. It must have been the "easy" in the title that stuck in my brain.

Not only is this soup easy, it turned out delicious. Everyone in my family, from Mark right down to Gracie, ate it up. I also love the crock pot option. Thanks Sara!



3 qts. water
10-12 chicken bouillon cubes (or 1/3 cup chicken soup base)
1/4 t. pepper
1 t. basil
2-3 chicken breasts (uncooked)
2 carrots, sliced
2 stalks celery, sliced
1 onion
3-4 large handfuls of Country Pasta noodles

In a large pot, or crock pot*, add water, bouillon. seasonings, chicken and vegetables. Bring to a boil, then simmer until vegetables are tender and chicken is cooked. Remove chicken and shred. Return to a boil. Add noodles. Cook until noodles are tender. Put shredded chicken back in and enjoy.

*In a crock pot, follow the above directions, but start in the morning. Allow to cook all day. Remove chicken to shred and add noodles. Replace chicken and cook for 1-1 1/2 hours, or until noodles are tender.

Tips from Sara: If the chicken is frozen, it doesn't need to be thawed.

Also, if your kids won't eat onions, leave the onion whole for cooking and remove it before serving.

Here on the Wasatch Back you can find Country Pasta on the bottom shelf on the noodle aisle at Day's.

Tortellini Soup

Soup season is here, and this is one of my favorite soups. It's hearty, and the tortellini makes it a favorite with all the noodle fans at my house. I got the recipe from Liz. I hope you like it.


1/2 lb to 1 lb. Italian sausage
1 chopped onion
2 cloves garlic
1 c. water
2 cans beef broth
3 sliced carrots
1-28 oz. can crushed tomatoes
1 tsp. basil
1 tsp. oregano
1 c. sliced zucchini
4 Tbsp parsley
1/2 c. apple juice
1 chopped green pepper
8 oz. package cheese tortellini (I double this)

Brown sausage with chopped onion and garlic. Drain fat. Add everything but the tortellini. Simmer 30 minutes. Add tortellini 5-10 minutes before serving.