Chicken Corn Chowder Soup

 A nice hearty soup.

CHICKEN CORN CHOWDER SOUP

(serves 6-8)

Ingredients:

*6 strips bacon, cut into pieces

*2 tablespoons butter

*1 medium-large yellow onion, chopped

*1 red bell pepper, chopped

*1 teaspoon chopped jalapeño, seeds removed unless you like the heat

*2 tablespoons minced garlic

*1/4 cup all-purpose flour

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon smoked paprika 

*1/2 teaspoon dry ground mustard

*1 (32 ounce) container chicken stock (4 cups)

*1 cup water

*1 cup whole milk 

*1 cup heavy cream

*1 pound Yukon gold potatoes, cut into 1-inch cubes

*1 pound boneless, skinless chicken breasts (or thighs)

*1 (16 ounce) bag frozen sweet corn

Directions:

~Cook bacon into a stock pot (I use my dutch oven) over medium heat, stirring often to make sure all sides are cooked.

~Once bacon is crispy, remove and place on a paper towel lined plated and set aside.

~Drain most of the bacon grease from the pan (leave about 2 tablespoons).

~Add 2 tablespoons butter to pan. and allow to melt.

~Add 1 medium-large chopped yellow onion, 1 chopped red pepper, and 1 teaspoon chopped jalapeño pepper with seeds removed.

~Cook, stirring often until veggies are soft, about 5-6 minutes.

~Add 2 tablespoons minced garlic and cook for another 30-40 seconds, stirring constantly.

~Sprinkle 1/4 cup all-purpose flour over veggies and cook for another 1, stirring constantly.

~Stir in 1 teaspoon salt, 1 teaspoons ground black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground black pepper.

~Slowly whisk in 4 cups chicken stock.

~Stir in 1 cup water,, 1 cup milk, 1 cup heavy cream, 1 pound chopped Yukon gold potatoes, 1 pound chicken breasts, and 1 (16 ounce) bag frozen sweet corn.

~Once potatoes are tender and chicken is done, remove the chicken.

~Turn the soup down to low.

~Shred the chicken and set aside.

~Using an immersion blender (or blender), puree about 1/2 of the soup..

~Return the chicken and bacon back to the pot.

Vegetable Soup

 Great meal for meatless Monday's or any other day of the week.  This soup freezes well.

VEGETABLE SOUP 

(serves 6)

Ingredients:

*2 tablespoons butter (or vegetable oil)

*2 (32 ounce) containers of vegetable stock 

*3 medium carrots, peeled and cut into bite size pieces

*2 stalks celery, cut into bite size pieces

*1/2 red bell pepper, cut into bite size pieces

*1/2 greed bell pepper, cut into bite size pieces

*1 medium red onion, cut into bite size pieces

*2 garlic cloves, minced.

*1 cup frozen corn

*1 cup frozen peas

*1 (15 ounce) can black beans, rinsed and drained

*1 quart stewed tomatoes (about 2 cups)

*1 tablespoons dried parsley flakes

*2 teaspoons Italian seasoning

*1 teaspoon salt

*1 teaspoon ground back pepper

*2 bay leaves

Directions:

~In a large stock pot, melt 2 tablespoons butter overnight medium heat.

~Add in 3 medium chopped carrots, 2 chopped celery stalks, 1/2 chopped red bell pepper, 1/2 chopped green bell pepper and 1 medium chopped red onion, for about 5-6 minutes, stirring often.

~Stir in 2 minced garlic cloves and cook for another 30-40 seconds, stirring continuously.

~Add in 1 quart stewed tomatoes, 1 tablespoons dried parsley flakes, 2 teaspoons Italian seasoning, 1 teaspoon salt, and 1 teaspoon ground black pepper.

~Add in 2 (32 ounce) containers vegetable stock and 2 bay leaves.

~Bring to a boil and then reduce temp to low.  

~Cook until veggies are tender.

~Stir in 1 cup frozen peas, 1 cup frozen corn and 1 (15 ounce) can drained and rinsed black beans.

~Cook for another 5 mittens or until all veggies are hot.

~Remove bay leaves and serve.

Deli Soup

 I don't know about you, but I always have leftover lunchmeat & cheese after New Year's Eve and a Super Bowl party.   I decided to make soup out of the leftover's.   It made a nice hearty soup.

DELI SOUP

(serves 6-8)

Ingredients:

*1 tablespoon olive oil

*2 large carrots, peeled and chopped small

*3 stalks of celery, chopped small

*1 medium-large onion, chopped small (I uses a small red & yellow)

*3 garlic cloves, minced

*1-2 (32 ounce) chicken stock ( I use 2, so the soup is not so thick)

*1 quart stewed tomatoes

*1 tablespoon dried parsley

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 bay leaf

*2-4 cups leftover lunch meat (I use salami, pepperoni, & ham), cut into small pieces

*1-1  1/2 cups leftover cheese (I use sharp, Swiss, mozzarella, and pepper jack), cut into small pieces.

*2 cups dried pasta (I use bowtie)

Directions:

~In a large stock pot, heat up 1 tablespoon olive oil over medium heat.

~Add in 2 large chopped carrots, 3 chopped celery stalks, 1 chopped onion and sauté for about 5 minutes, stirring often.

~Add in 3 minced garlic cloves, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon dried parsley, 1 teaspoon dried oregano, and 1 teaspoon dried basil, stirring continuously for 1 minute. 

~Stir in stewed tomatoes and 1-2 (32 ounce) containers of chicken stock.

~Stir in 2-4 cups chopped lunchmeat.

~Bring mixture to a boil, and then turn down and simmer for about 1/2 hour or until veggies are tender.

~Cook 2 cups dried pasta as directed on box, drain and add to soup.

~Stir 1 - 1 1/2 cups leftover cheese.

~Cover and allow to sit for 5 minutes. 

Roasted Tomato Soup

 I am not a soup eater, but I do enjoy this one.  The flavors are so rich.  I add my homemade tomato juice to it, because it's such a thick soup.   If you prefer it really thick, omit it.

ROASTED TOAMTO SOUP

(makes 7-8 quarts)

Ingredients:

*1/2 bushel Roma tomatoes (20-25 pounds), tops cut off and seeds removed

*2 teaspoons kosher salt

*1 teaspoon ground black pepper

*3 medium red bell peppers, roughly chopped and seeds removed

*2 medium/large yellow onions, cut into quarters.

*1/2 teaspoon olive oil

*3 small garlic bulbs 

*3/4  teaspoon olive oil

*2 quarts of tomato juice (I make my own)

*10-12 basil leaves or 4 tablespoons of basil paste

Directions:

~Preheat oven to 400 degrees.

~Cut 3 sheets of aluminum foil.

~Cut off the bottom part of the garlic bulbs to expose the cloves.

~Place on aluminum foil.

~Drizzle 1/4 teaspoon olive oil over teach garlic bulb.

~Wrap aluminum foil around garlic bulb and seal completely.

~Place in oven and bake for 45 minutes.

~Remove from oven and allow to cool.

~Squeeze garlic bulb to squeeze out roasted garlic.

~Cut 1/2 bushel tomatoes in half, take core out and remove most of the seeds.

~Place tomatoes on a large cookie sheet cut side up.

~Sprinkle with 1 teaspoon ground black pepper and 2 teaspoons kosher salt.

~Quarter 2 onions and drizzle 1/4 teaspoon olive oil over them.

~Place them on the cookie sheet.

~Roughly cut 3 red bell peppers, and drizzle with 1/4 teaspoon olive oil.

~Place them on the cookie sheet.

~Roast veggies for 1 hour in preheated oven.

~Heat up water in canner while the tomatoes are roasting.

~Place roasted veggies and roasted garlic into a blender until smooth.

~Pour veggies into a large pot and stir in 2 quarts of tomato juice.

~Pour into sterile quart jars to with in 1/2 inch of top.

~Clean off tops of jars with a clean wet cloth or wet paper towel.

~Place lids on to jar and put on rings turning to finger tight.

~Place to prepared canner.

~Hot water bath for 50 minutes. 

~Remove from heat and allow to cool for 24 hours before storing.

(make sure the tops have sealed - no bubble in the center)

Sausage Gnocchi Soup

 A very hardy soup and so good.  Use it with regular or spicy sausage depending on if you like spice or not.  

SAUSAGE GNOCCHI SOUP

(serves 8)

Ingredients:

*1/8 cup olive oil

*1 pound Italian sausage 

*1 teaspoon fennel seeds (Optional.  I only use if I the Italian sausage doesn't have fennel in it).

*1 large leek, chopped

*3 celery stalks, diced

*3 medium carrots, diced

*5-6 garlic cloves, minced

*1/8 cup water

*1 cup dry white wine (or chicken stock)

*8 cups chicken stock

*1 small parmesan rind or 1/8 cup shredded parmesan (optional)

*1 1/2 cups heavy cream

*5 cups baby spinach

*1 pound gnocchi (I make my own)

*1/4 cup fresh basil leaves, chopped (or 1 tablespoon dried)

*1 teaspoon salt

*1 teaspoon ground black pepper

Directions:

~Preheat a large stock pot over medium heat.

~Once hot add 1/8 cup olive oil.

~Add 1 pound Italian sausage, chop sausage as it cooks.

~Using a slotted spoon remove Italian sausage and set said.

~Add 3 chopped carrots, 3 chopped celery stalks, 1 chopped leek and 1/8 cup water to hot pan.

~Scrape the bottom of the pan to deglaze it as the veggies cook.

~Cook veggie until they are soft about 10-15 minutes, stirring often.

~Add 1 teaspoon fennel seeds and stir (optional).

~Add garlic and cook for another 1-2 minutes, stirring continuously.

~Turn heat up to high and add 1 cup dry white wine, and cook until liquid is reduced to half, stirring continuously.

~Add sausage, 8 cups chicken stock and parmesan rind and bring to a boil.

~Once boiling, reduce heat to simmer and add 1 1/2 cups heavy cream.

~Cook for another 10-15 minutes, stirring often.

~Add 5 cups baby spinach and 1 pound gnocchi, cook until spinach is wilted and gnocchi floats (about 2-3 minutes).

~Remove from heat and stir in 1 teaspoon salt, 1 teaspoon ground black pepper, and 1/4 cup fresh chopped basil leaves.

Brunswick Stew

A great southern soup.   I do not make it spicy, because my husband doesn't care for spicy things.  Add as much hot sauce as you want or add a little cayenne pepper.  Also some people add okra to their soup.

BRUNSWICK STEW

(seves 6-8)

Ingredients:

*1/2 pound bacon, cut up 

*1 1/2 cup cooked chicken, shredded (I use leftover rotisserie chicken)

*4-6 boneless pork chops (or use a pork roast about 2 pounds)

*2 medium yells onions, chopped

*3-4 garlic cloves, minced 

*1 (28 ounce) can stewed tomatoes

*1/4 teaspoon garlic powder

*1 teaspoon salt

*1 teaspoon ground black pepper

*4 1/2 cups chicken stock 

*2 cups peeled, cubed russet or Idaho potatoes 

*2 cups frozen corn, thawed

*1 cup frozen lima beans thawed

*1/4 cup BBQ sauce

*1 teaspoon Worcestershire sauce 

*hot sauce to taste (optional)

Directions:

~In a large dutch oven, cook 1/2 pound cut up bacon over medium heat until crisp.

~Remove bacon from pan.

~Add in pork chops, and cook for 1-2 minutes per side until a light golden brown.

~Remove from pan and set aside.

~Chop pork into bite size pieces, once cool enough 

~Add in 2 medium chopped onions and cook until tender, stirring often.

~Add in 3-4 minced garlic cloves, and cook for 1 more minute, stirring continuously.

~Add in 1 (28 ounce) can stewed tomatoes,  1/4 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon ground black pepper, stirring the bottom of the pan to deglaze it.

~Add  in 4 1/2 cups chicken stock, 2 cups peeled cubbed potatoes, and bring to a boil.

~Add in 1 1/2 cups shredded cooked chicken, cooked bacon, and 2 cups pork chops.

~Stir in 1 teaspoon Worcestershire sauce, and hot sauce to taste.

~Reduce heat to simmer and cook until potatoes are tender.

~Add in 2 cups thawed corn and 1 cup thawed lima beans.

~Cook for another 10 minutes before serving.

Mac & Cheese Soup

 If you like Mac & Cheese, you will love this.

MAC & CHEESE SOUP

(8 servings)

Ingredients:

*8 slices bacon, chopped

*1 medium carrot, peeled and chopped small

*1/4 cup all-purpose flour

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*4 cups chicken stock 

*1 teaspoon paprika (sometimes I use smoked paprika)

*1/2 cup whole milk

*1/2 cup heavy cream (can use whole milk)

*2 cups cooked macaroni (that's about 1 cup dry)

*1 (8 ounce) package Velveeta cheese, cut into cubes

*1 cup sharp cheddar cheese, shredded 

*1 (12 ounce bag) mixed veggies (I use corn, peas, carrots and green bean mixture)

*croutons for topping (optional)

*hot sauce (optional)

Directions:

~In a medium pot, over medium heat, cook bacon until crispy.

~Remove bacon and set aside.

~Remove all but about 3 tablespoons of bacon grease (doesn't need to be exact).

~Whisk in 1/4 cup flour, whisking for 1-2 minutes.

~Stir in 4 cups chicken stock, 1/2 cup whole milk, and 1/2 cup heavy cream.

~Stir in 1/2 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon paprika.

~Stir until mixture is slightly thickened.

~Stir in 8 ounces cubed Velvetta cheese and 1 cup shredded cheddar cheese, stirring until cheese is melted.

~Add in 2 cups cooked macaroni, cooked bacon, 1 (12 ounce) bag of mixed veggies.

~Allow to simmer for 2-3 minutes or until veggies are hot.

~Ladle soup into bowls, drizzle soup hot sauce on it (optional) and top with croutons (optional). 

Beef Stew

Nice hearty meal.    

BEEF STEW

(serves 6-8)

Ingredients:

*2 tablespoons vegetable oil

*1/4 cup all-purpose flour (or 1/8 cup corn starch)

*salt &  pepper to taste (about 1/2 teaspoon each)

*2 1/2 pounds roast, cut into bite size pieces

*1/2 cup water

*1 tablespoon vegetable oil

*4 medium carrots,  peeled and sliced into bite size pieces

*4 celery stalks, sliced  into bite size pieces

*1 large sweet onion, sliced into bite size pieces

*4 garlic cloves, minced

*2 tablespoons butter

*1 (8 ounce) package mushrooms, sliced

*2 tablespoons flour (optional)

*1 cup red wine

*4 cups beef stock

*1 quart stewed tomatoes (I can my own)

*2 tablespoons Worcestershire sauce

*3 teaspoon Italian seasoning

*1 teaspoon ground black pepper

*1 teaspoon salt

*1 tablespoon dried parsley flakes

*1/2 tablespoon sugar (If you use a sweet red wine skip this step)

*1 teaspoon smoke paprika

*4 - 4 1/2 cups halved small potatoes 

*1 cup frozen peas

Directions:

~Mix 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 teaspoon garlic powder together.

~In a large bowl, add 2 1/2 pounds bite size piece of roast beef.

~Sprinkle flour mixture over top of roast beet and stir until well coated.

~In a large skillet heat up 2 tablespoons vegetable oil over medium-high heat.

~Once hot, add roast beef and fry for 10 minutes, stirring often, browning on all sides.

~Once browned, remove from skillet and place into a large stockpot.

~Stir 1/2 cup water to pan to deglaze the bottom of the skillet.

~Add liquid to stockpot.

~In the small skillet, add 1 tablespoon vegetable oil, 4 sliced carrots, 4 sliced celery stalks, and 1 large sliced onion, cook for 5-6 minutes, stirring often.

~Add 4 minced garlic cloves and cook for another minute, stirring often.

~Add  veggies to stockpot.

~In the same skillet, add 2 tablespoon butter and melt.

~Add 8 ounces sliced mushrooms and cook for 5-6 minutes or until mushrooms are browned.

~Stir in 2 tablespoon flour (optional) and cook for 1 more minute, stirring the entire time.

~Add mushrooms to stockpot.

~Add 1 cup red wine, 1 quart stewed tomatoes, 2 tablespoons Worcestershire sauce, 4 cups beef stock,  3 teaspoons Italian seasonings, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon dried parsley flakes, 1/2 tablespoon granulated sugar, and 1 teaspoon smoke paprika and stir until well mixed.

~Preheat oven to 350 degrees.

~Place stock pot on burner over medium heat, and bring to a boil.

~Cover and place in oven.

~Bake for 2 hours.

~Remove from oven and add 1 cup frozen peas and 5 cups small halved potatoes.

~Cover and return to oven for 1 hour or until potatoes are tender.

BBQ Chicken Soup

 A great soup to make with leftover rotisserie chicken or BBQ chicken.

I added egg noodles to this batch, just because I made too many for the chicken noodle soup I made.

BBQ CHICKEN SOUP 

(serves 6)

Ingredients:

*2 cups cooked chicken, shredded or cubed

*1/2 pound bacon

*4 tablespoons of your favorite dry BBQ rub

*4 cups Roma tomatoes or cherry tomatoes chopped

*1 medium yellow onion, chopped

*3-4 garlic cloves, minced

*1 Chipotle pepper in adobo sauce (optional)

*1 cup of beer 

*4 cups chicken stock

*2 cups tomato sauce or puree

*1/8 cup dijon mustard

*1/2 cup apple cider vinegar

*1/4 cup light brown sugar

*3 tablespoons Worcestershire sauce

*1 (ounce) bag frozen corn (or 2 cups of fresh corn removed from cob)

*1 ( ounce) can black beans, rinsed and drained

*1 teaspoon ground black pepper

Directions:

~Cut bacon into small pieces.

~In a large pot or dutch oven,  cook 1/2 pound bacon over medium heat until crispy.

~Remove from pan and set aside.

~Add 4 tablespoon BBQ dry rub into hot grease and cook, stirring constantly until you start to smell the spices (about 1-2 mintues).

~Add 1 chopped yellow onion and cook another 1-2 minutes, stirring often.

~Add in 1 chipotle pepper and onion, stir until well mixed.

~Add in 4 cups of Roma tomatoes and stir until well mixed.

~Add in 1 cup beer, and stir to deglazed bottom of pan.

~Cook for 1-2 minutes.

~In a large bowl, whisk 2 cups tomato sauce, 1/8 cup dijon mustard, 1 cup brown sugar, and 3 tablespoons Worcestershire sauce until well combined

~Add tomato sauce mixture and 4 cups chicken stock to pan.

~Turn heat down to medium-low and simmer soup for 30-40 minutes.

~While soup is simmering, cut tomatoes in half and place on a cookie sheet.  Roast in 400 degree oven for 20 minutes (optional, but adds so much flavor).

~Using a blender, blend soup from the dutch oven until smooth.

~Simmer another 30 minutes.

~Add 2 cups Roma tomatoes, drained and rinsed black beans, 2 cups corn, cooked bacon, and 2 cups cooked shredded chicken.

~Simmer until heated through and serve.

Cheesy Potato Hamburger Soup

 A very hearty tasty soup.   I cook in the slow cooker, but you can cook it on the stove.

CHEESY POTATO AND HAMBURGER SOUP

(serves 6-8)

Ingredients:

*1 1/2 pounds ground beef

*1 medium yellow onion, diced

*2 garlic cloves, minced

*1 teaspoon salt

*1 teaspoon ground black pepper

*6 cups chicken stock

*6 cups russet potatoes, peeled & cut into bite size pieces (about 4-6 potatoes)

*1 ( ounce bag) mixed veggies 

*3 teaspoons dried basil

*1 tablespoon dried parsley flakes

*1 teaspoon dried oregano 

*1 teaspoon Worcestershire sauce

*1 cup whole milk

*1/2 cup heavy cream

*2 tablespoons cornstarch

*1 (8 ounce) container Velveeta cheese, cubed

Directions:

~In a large skillet, cook medium heat, add 1 1/2 pounds ground beef, 1 medium chopped yellow onion, and 2 minced garlic cloves,  until ground beef is browned.

~Drain any excess grease and add to slow cooker or to a stock pot.

~Add 6 cups chicken stock, 6 cups potatoes peeled and cut into bite size pieces,  1 8 ounce bag frozen veggies,  3 teaspoon dried basil, 1 tablespoon dried parsley flakes, 1 teaspoon dried oregano, and 1 teaspoon Worcestershire sauce. 

~Stir until mixed.   Cook on low for 6-8 hours in slow cooker (or until potatoes are fork tender or cook over low heat in a covered stock pot for 40-45 minutes or until potatoes are for tender.

~In a small bowl, whisk 1 cup milk, 1/2 cup heavy cream and 2 tablespoons cornstarch until smooth.

~Add mixture to soup along with 8 ounces cubed velveeta cheese and stir until cheese is melted.

Chicken Kielbasa Potato Soup

 This is a very hearty soup.   Great meal on any given day.   You may want to put a dollop of sour cream on the top of your bowl of soup just to make it extra good.

CHICKEN KIELBASA POTATO SOUP

(serves 8)

Ingredients:

*1 tablespoon olive oil

*1 (10.5-13 ounce) package kielbasa, cut into bite size pieces

*1 medium yellow onion, chopped

*1 medium/large carrot, chopped

*2 stalks celery, chopped

*3 garlic cloves, minced

*1/4 teaspoon red pepper flakes

*1 1/2 pounds russet potatoes, peeled and chopped into bite size pieces

*5 cups chicken stock

*3/4 cup whole milk

*1/4 cup heavy cream (can use whole milk)

*2 cups cooked chicken, chopped or shredded

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 tablespoon dried parsley flakes

*1 cup sharp cheddar cheese

Directions:

~Heat a large stock pot over medium/high heat.

~Once hot, add 1 tablespoon olive oil.

~Add in 10.5 ounce package of kielbasa that have been cut into bite size pieces.

~Cook kielbasa until it is started to crisp up, stirring often (about 3-5 minutes).

~Remove kielbasa and set aside (do not drain grease).

~Add in 1 medium chopped onion, 1 medium chopped carrot and 2 chopped celery stalks, cook until softened (about 5-6 minutes).

~Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes and cook for another minute, stirring continuously.  

~Add in 1 1/2 chopped (bite size) potatoes, 5 cups chicken stock 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 tablespoon dried parsley flakes.

~Bring to a boil.

~Reduce heat to simmer.

~Add in kielbasa and chicken, cover and cook until potatoes are tender (about 10-15 minutes).

~In a medium bowl add one cup of hot chicken stock (from the soup).

~Slowly whisk in 3/4 cup whole milk and 1/4 cup heavy cream until well incorporated.

~Slowly stir back into soup.

~Stir in 1 cup cheddar cheese until it is melted.

Chicken Cacciatore Soup

 Super easy to make.  I use leftover chicken or rotisserie chicken in it.

CHICKEN CACCIATORE SOUP

(serves 6)

Ingredients:

*4 cups shredded chicken

*5 cups chicken stock

*1 quart stewed tomatoes

*1 medium onion, chopped small

*1/2 yellow bell pepper, chopped small

*1/2 red bell pepper, chopped small

*1/2 green bell pepper, chopped small

*4 bay leaves

*1 tablespoon Italian seasoning

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 cup penne pasta (uncooked)

*freshly grated parmesan cheese

Directions:

~Place all of the ingredients in a large stock pot.

~Bring to a boil over medium high heat.

~Reduce to a simmer, cover, and cook for another 40 minutes.

~Serve and sprinkle parmesan cheese over soup.

Clam Chowder Soup

 A good hearty soup.  Really easy to make.  You can add frozen corn if you like.  You can use fresh clams instead of canned for this.   Just save the water you cook them in for the juice.

CLAM CHOWDER SOUP

(serves 6-8)

Ingredients:

*1/2 pond bacon, cut into small pieces (optional)

*3 (6.5 ounce) cans clams (minced or chopped) 

*1 medium yellow onion, chopped very small

*2 stalks celery, chopped small

*2 medium-large russet potato, peeled and diced

*2 cups water

*3/4 cup water

*1/2 cup butter

*3/4 cup all-purpose flour

*4 cups half-in-half

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon parsley flakes

*1 bay leaf

Directions:

~In a large stock pot over medium heat, cook bacon until crispy 

~Remove bacon and set aside.

~Drain the bacon grease.

~Add onion, celery, and potatoes to stock pot.

~Drain juice from clams into a bowl.

~Add clam juice and water to pot and cook for 20 minutes. 

~In a medium saucepan, melt butter over medium heat.

~Whisk in flour, salt & pepper until mixture is smooth (about 1 minute).

~Slowly pour in half-in-half, whisking constantly.

~Cook until mixture thickens (about 5 minutes).

~Add mixture to veggie mixture.

~Simmer for another 5 minutes, stirring often.

~Stir in clams and cooked bacon and cook for another 5 minutes, stirring often.

Chicken Fajita Soup

 You are supposed to cut the bell peppers and onions in strips for this recipe, but my family likes it chopped.  Tastes the same and easier to eat.

CHICKEN FAJITA SOUP

(serves 6)

Ingredients:

*2 pounds boneless, skinless, chicken breast, diced

*2 tablespoons olive oil

*1 medium/large yellow onion, chopped small

*1 green bell pepper, diced small

*1 red bell pepper, diced small

*4 garlic cloves, minced

*1 (16 ounce) jar of salsa (I use mild, but if you like spicy go for it)

*2 (32 ounce) cartons chicken stock

*1 teaspoon chili powder

*1 1/2 teaspoons cumin

*1 teaspoon oregano

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Topping Ingredients:

*sharp cheddar cheese (optional)

*sour cream (optional)

*tortilla strips (optional)

Directions:

~In a large stock pot, heat up olive oil.

~Lightly salt & pepper chicken on both sides.

~Add chicken and fry until lightly brown on both sides (doesn't need to be cook all the way)

~Remove from pan and set aside.

~Add red and green peppers, onions, and garlic to pan.

~Sauté until the veggies start to soften, stirring often (4-6 minutes).

~Add chicken back to pan and stir.

~Add chicken stock, salsa, chili powder, cumin, oregano, salt & pepper and stir well.

~Bring to a boil.

~Reduce heat to a simmer and cook for another hour.

~Serve in bowls, and add desired toppings.

Pierogi & Kielbasa Soup

 This is a very hearty soup.   If you like polish food, you are going to love this.  I would add a cup of drained sauerkraut, but I'm the only one in the family that likes it, so I don't put any in.   I don't add salt to this recipe, because of the bacon, and kielbasa in it.

PIEROGI & KIELBASA SOUP

(serves 6)

Ingredients:

*6 slices bacon, chopped

*1 (14 ounce) package kielbasa, cut about 1-inch thick

*1 tablespoon butter

*2 medium carrots, shredded

* 1 yellow medium onion, chopped small

*3 garlic cloves, minced

*1 tablespoon all-purpose flour

*1 teaspoon ground black pepper

*1 (32 ounce) container chicken stock

*1 (12.84 ounce) bag frozen miniature potato & cheese pierogis (or just cheese)

*1 cup fresh spinach, chopped

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 cup heavy cream

*1/4 cup sour cream

Directions:

~In a large pot, cook bacon until crisp, stirring often.

~Remove from pot and set aside (I place it on a paper towel lined plate to help remove extra grease).

~Add sliced kielbasa and cook until it starts to brown on both sides.

~Remove from pot and set aside (I place it on a paper towel lined plate to help remove extra grease).

~Add in onions and  carrots, and cook for about 5 minutes, stirring often.

~Add in garlic and cook for another minute.

~Drain grease.

~Add butter to pan and allow to melt.

~Add in flour and pepper, stir for about 1 minute.

~Whisk in chicken stock.

~Add in bacon and kielbasa.

~Cover and simmer for 10 minutes.

~Add pierogis and cook for another 10 minutes or until pierogis are tender, stirring occasionally.

~Stir in heavy cream and sour cream.

~Simmer for another 10 minutes.

~Add in spinach and cook until it wilts.

Potato Corn Chicken Chowder Soup

 This is a thick, hearty soup.  Great for a chilly fall day or a cold winter day.

POTATO CORN CHOWDER SOUP

(serves 6)

Ingredients;

*4 slices bacon, diced (I use thick cut)

*1 large yellow onion, diced

*2 stalks celery, sliced thin

*1 medium carrot, diced small

*2 garlic cloves, minced

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon dried thyme

*1 (32 ounce) container chicken stock

*5 medium potatoes, diced to bite size pieces

*1 (12 ounce) bag frozen corn

*1 cup cooked chicken, shredded (optional)

*3/4 cup whole milk or heavy cream

*1/8 cup corn starch

*green onion, chopped (optional)

*sharp cheddar cheese, shredded (optional)

Directions:

~It a stock pot, cook bacon over medium heat, until browned, stirring often.

~Add onion, celery, and carrots, cooking until veggies are starting to get soft, stirring often.

~Add minced garlic, salt, pepper, thyme, cook for about 1 minutes, stirring the entire time.

~Stir in chicken stock, stirring and scraping the browned bits off of the bottom of the pan.

~Add potatoes and corn.

~Bring soup to a simmer, and then reduce the heat to medium-low, stirring often.

~Cover and cook for 15-20 minutes, or until potatoes are fork tender done.

~Reduce heat to low.

~In a small bowl, whisk corn starch and milk together until smooth.

~Slowly whisk  corn starch mixture into soup.

~Serve and top with green onions and cheese.

Chicken Tortilla Soup

 This is a great soup to make with left over chicken.  Quick and easy to make.  If you want some heat to this soup, add a chopped jalapeño pepper when cooking down peppers and onion.

CHICKEN TORTILLA SOUP

(serves 8)

Ingredients:

*2 teaspoon olive oil

*1 yellow onion, chopped

*1/2 green bell pepper, chopped

*1/2 red bell pepper, chopped

*4-6 garlic cloves, minced

*3 cups shredded cooked chicken breasts

*2 cups frozen corn

*2 teaspoons cumin

*1 teaspoon chili powder

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 cup water

*1 (32 ounce) container chicken stock

*1 quart stewed tomatoes 

*2 (8 ounce) cans tomato sauce

*1-2 (15.5 ounce) cans of black beans, rinsed and drained

*tortilla strips

*shredded cheddar cheese

*sour cream

Directions:

~Heat up a large stock pot over medium heat.

~Add olive oil and sauté onion, green pepper, red pepper until almost soft.

~Add garlic and sauté until veggies are soft.

~Add remaining ingredients expect for tortilla chips and cheese.

~Bring to a boil.

~Reduce heat and allow simmer for 30 minutes.

~Serve and top with tortilla chips, cheese and sour cream if desired.  

Chili Stew

 This is much thicker than my other chili recipe.  It's a great hearty meal.   Like mosts soups, this even tastes better the next day.

CHILI STEW

(serves 8-10)

Ingredients:

*2 tablespoons light brown sugar, packed

*1 1/2 teaspoon ground cumin

*1-2 tablespoons chili powder

*2 tablespoon onion powder

*1 tablespoon garlic powder

*1 tablespoon Italian seasoning

*1/2 teaspoon ground allspice

*1 teaspoon salt

*1 teaspoon ground black pepper

*2 tablespoons vegetable oil (I like to use bacon grease)

*2 teaspoons salt

*2 teaspoons ground black pepper

*1/4 cup all-purpose flour

*2 tablespoons vegetable oil (I prefer to use bacon grease)

*3 pound chuck roast or sirloin tip roast, cut into 1 1/2 inch pieces

*1 large green pepper, chopped

*1 large onion, chopped

*2-3 garlic cloves, minced

*4 cups stewed tomatoes (I can my own)

*2 (8 ounce cans) tomato sauce

*2 tablespoons tomato paste

*2 tablespoons Worcestershire sauce

*1 (15 ounce) can chili beans

*1 (15 ounce) can black beans or kidney beans, rinsed and drained

*1 (ounce) bottle of beer

*1 cup beef stock (more if needed as it simmers)

Stove Top Directions:

~In a small bowl, mix brown sugar, cumin, chili powder, onion powder, garlic powder, Italian seasoning, allspice, 1 teaspoon salt and 1 teaspoon pepper.

~Sprinkle cut up roast beef with flour, 2 teaspoons salt,. 2 teaspoons black pepper and 1 tablespoon of seasoning  mixture.

~Using a spoon or clean fingers rub flour mixture all over roast.  Making sure they are completely coated.

~In a large pot heat oil over medium heat.

~Once oil is hot, add seasoned roast beef.

~Sear roast beef on all sides.

~Add green peppers and onions, cook until peppers are soften, stirring often.

~Add garlic and cook for one minute, stirring continuously.

~Add in remaining seasoning mix and stir, cooking another minute.

~Add remaining ingredients and bring to a boil, stirring often.

~Reduce heat, cover and simmer for 60 minutes, stirring once in a while.

~Remove lid, and simmer another 60 minutes, stirring once in a while.

~Repeat last two steps once more.

~Serve with your favorite toppings.

Slow Cooker Directions:

~Follow stove top directions for the 9 steps.

~Add beef mixture to slow cooker.

~Add remaining ingredients to slow cooker.

~Cover and cook on high for 6-7 hours or low for 10-12 hours.

~Serve with your favorite toppings.

Instant Pot Directions (won't be as thick):

~Turn instant on to saute mode.

~In a small bowl, mix brown sugar, cumin, chili powder, onion powder, garlic powder, Italian seasoning, allspice, 1 teaspoon salt and 1 teaspoon pepper.

~Sprinkle cut up roast beef with flour, 2 teaspoons salt,. 2 teaspoons black pepper and 1 tablespoon of seasoning  mixture.

~Using a spoon or clean fingers rub flour mixture all over roast.  Making sure they are completely coated.

~Add oil to instant pot liner.

~Add seasoned roast beef.

~Sear roast beef on all sides.

~Add green peppers and onions, cook until peppers are soften, stirring often.

~Add garlic and cook for one minute, stirring continuously.

~Add in remaining seasoning mix and stir, cooking another minute.

~Add remaining ingredients and stir, making sure you deglazed the bottom of the pan.

~Add lid and put on pressure cook mode, making sure valve is sealed. 

~Pressure cook for 60 minutes.

~Do a quick release.

~Serve with your favorite toppings.

Philly Steak & Cheese Soup

Steak and cheese, what more could you ask for?   

• PHILLY STEAK & CHEESE SOUP
• (serves 8)

Soup Ingredients:

*2 tablespoons vegetable oil or olive oil

*1 1/2 pound steak, cut into small pieces or shaved

*1 tablespoon sea salt or kosher salt

*1 1/2 teaspoons ground black pepper

*1 medium yellow onion, chopped

*2 garlic cloves, minced

*2 (32 ounce) containers beef broth

*2 cups fresh mushrooms, sliced

*2 medium green peppers, diced

*6 ounces Velvetta cheese, cut into cubes

*1 cup sharp shredded cheese, cut into small pieces

*Provolone cheese, shredded (optional)

Crouton Ingredients:

*6 hamburger buns, or 3 sub buns, cut into large bite size pieces

*1/4 cup butter, melted

*1/2 teaspoon garlic salt

Crouton Directions:

~Preheat oven to 375 degrees.

~In a large bowl, mix melted butter and garlic salt together.

~Gently toss buns into butter mixture to coat all sides.

~Spread in a single layer on a cookie sheet.

~Bake for 11-14 minutes or until bread is toasted.

~Remove from oven and allow to cool completely.  

Philly Steak & Cheese Directions:

~Season steak with salt and pepper.

~Heat up large stock pan or dutch oven over medium heat.

~Add oil to hot pan.

~Add steak and cook for 8-10 minutes, turning so that all sides of the steak get seared.

~Add the onions and cook for another 4 minutes.

~Add minced garlic and cook for another 1-2 minutes. 

~Add beef stock and bring mixture to a boil.

~Reduce heat to a low, and cook uncovered for 1 hour.

~Add in mushrooms and green peppers and cook for another 15-20 minutes or until peppers are tender.

~Stir in Velveeta cheese and cheddar cheese until smooth.

~Serve, and top with provolone cheese and croutons. 

Ham & Cabbage Soup

 Great way to use your leftover ham.  

HAM & CABBAGE SOUP

(serves 8)

Ingredients:

*2 tablespoons olive oil

*1 medium-small sweet potato, peeled and chopped small

*2 large carrots, peeled and chopped

*2 stalks celery, chopped

*1 medium yellow onion, chopped

*2 garlic cloves, minced

*2 cups cooked ham, shedded or chopped

*5 cups ham broth (can use chicken broth)

*1 (32 ounce) container chicken stock (or make your own)

*2 cups stewed tomatoes (I make my own)

*1/2 cabbage, cored and shredded

*1 (15.5 ounce) can northern beans, drained and rinsed (or your favorite beans)

*2 bay leafs

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1 1/2 teaspoon Italian seasoning

*2 teaspoons Worcestershire sauce 

*1 teaspoon ground black pepper

*Only add salt if needed.  

Stove Top Directions:

~In a large stockpot over medium heat, heat olive oil.

~Sauté sweet potatoes, carrots, and celery for about 3 minutes.

~Add onion and sauté another 2-3 minutes.

~Add garlic and sauté for another minute.

~Add ham, chicken stock, ham stock, stewed tomatoes, ham, bay leaves, onion powder, garlic powder, Italian seasoning, Worcestershire sauce, and pepper. 

~Cover and simmer for 10 minutes.

~Add cabbage and beans and simmer cover for 15-20 minutes or until cabbage is wilted and potatoes are tender.

~Remove bay leafs before serving.

Instant Pot Directions.

~In liner of instant pot, heat olive oil.

~Once hot, sauté sweet potatoes, carrots, and celery for about 3 minutes.

~Add onion and sauté another 2-3 minutes.

~Add garlic and sauté for another minute.

~Add chicken stock, ham stock, stewed tomatoes, ham, bay leaves, onion powder, garlic powder, Italian seasoning, Worcestershire sauce, and pepper. 

~Cover, seal and pressure cook for 10 minutes.

~Do a quick release.

~Add cabbage, ham and beans.

~Cover and seal.

~Pressure cook for another 2 minutes.

~Do a quick release.

~Remove bay leafs before serving.