Slow Cooker Chicken Taco Soup

Ingredients:

• 1 onion, chopped
• 1 (16oz) can chili beans
• 1 (16oz) can black beans
• 1 (15oz) can whole kernel corn, drained
• 1 (8oz) can tomato sauce
• 1 (12 fluid oz) can beer ~or water~
• 2 (10oz) cans diced tomatoes w/green chilies, undrained
• 1 (1.25oz) pkg taco seasoning **
• 3 whole skinless, boneless, chicken breasts
• shredded Cheddar cheese (opt)
• sour cream (opt)
• crushed Tortilla chips (opt)

Directions:

1. Place onion, chili beans, black beans, corn, tomato sauce, beer/water and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for Low heat, cover and cook for 5 hours.
2. Remove chicken breasts from the soup, allow to cool and then shred. Stir the shredded chicken back into the soup and continue cooking for 2 hours.
   
3. Serve topped with cheese, sour cream and tortilla chips, if desired.

** Make-Your-Own Taco Seasoning
1 Tb chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

Butternut Squash Soup

Ingredients: Ingredients:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash -
peeled, seeded, and cubed
1 (32 fluid ounce) container
chicken stock
salt and freshly ground black
pepper to taste
any remaining stock to attain desired consistency. Season with salt and pepper.

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Directions:

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Pilgrim Potato Soup

Ingredients:

• 9 cups water
• 32 oz. frozen vegetables--California blend or mixed veggies
• 32 oz. frozen hash browns
• 8 chicken bouillion cubes
• 1 cup chopped onion
• 2 cans cream of chicken soup
• 1 pound Velveeta cheese-cubed
• cooked bacon, ham or chicken
  

Directions:

1. Boil 9 cups of water. Then add the frozen vegetables. Return to boil.
2. Add frozen hash browns, chicken bouillion cubes & onion. Simmer for 10 minutes.
3. Add cream of chicken soups and Velveeta cheese. Stir until cheese melts.
4. Add the meat.
   

This soup is easy & delicious. It freezes very well.

Mac 'n' Cheese Soup

Ingredients:

• 1 package (14 oz) deluxe macaroni and cheese dinner mix
• 9 cups water, divided
• 1 cup fresh broccoli florets (I use frozen broccoli that has been thawed)
• 2 TB finely chopped onion
• 1 can condensed cheddar cheese soup, undiluted
• 2½ cups milk
• 1 cup chopped fully cooked ham
  

Directions:

1. Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender.
2. Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook for 3 minutes. Stir in soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.

Very good dish, but leftovers absorb most of the liquid. May want to add more milk when you eat leftovers.

Snowman Party Stew

Ingredients:

• 1 lb ground beef
• 1 pkg (16 oz) frozen vegetables for stew, divided
• 1 can (10 1/4 oz) beef gravy
• 2 c. mashed potatoes (prepared with a small amount of milk)
• chopped black olives
• 1/4 c. ketchup
  

Directions:

1. Remove 24 peas and one carrot chunk from stew vegetables; set aside.
2. In skillet, brown beef over medium heat.
3. Add the remaining vegetables to beef. Cook until vegt. are thawed.
4. Add gravy; mix well.
5. Pour into an ungreased 9" pie plate.
6. Top with 8 mashed potato snowmen, using 1 Tbsp. of potatoes for each head and 3 Tbsp for each body.
7. Bake uncovered at 350 for 20 minutes.
8. Meanwhile cut carrot chuck into 8 strips.
9. Insert one strip into each snowman for nose, place 3 reserved peas for buttons, add 2 pieces of chopped black olives for eyes.
10. Drizzle with ketchup to form a scarf.

Zucchini Chili

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 28 oz can diced tomatoes, undrained
• 1 envelope spaghetti sauce mix
• 3/4 cup water
• 1 tsp salt
• 1 cup packed, precooked rice
• 4 cups zucchini, shredded
  

Directions:

1. In a large skillet, cook ground beef and onion until tender. Add tomatoes, water, spaghetti sauce mix and salt. Stir in precooked rice and zucchini. Cover tightly and simmer 15-20 minutes, stirring occasionally.
   

Chicken Dumpling Soup

CHICKEN BROTH:
1 fryer, 2 to 3 lbs., cut up(I sometimes use chicken breasts)
6 c. cold water
Cook fryer, cut into bite size pieces.
Drain. Reserve chicken broth.
3 chicken bouillon cubes
6 peppercorns
3 whole cloves

SOUP BASE:
1 can (10 3/4 oz.) chicken broth
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 c. chopped celery
1/2 c. chopped carrots
1/4 chopped onion
1 c. chopped potatoes
1 sm. bay leaf
1 c. fresh or frozen peas
1 tsp. seasoned salt

DUMPLINGS:
2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. pepper
1 egg, well beaten
2 tbsp. melted butter
2/3 c. milk
Place fryer water, bouillon cubes, peppercorns and cloves in kettle. Bring to boil. Reduce heat. Simmer until chicken is tender, 1 1/2 hours. Cool chicken slightly. Cut into pieces. Set aside.
Strain in skimmed chicken broth. Place reserved chicken and broth in kettle. Add can of broth, soups, celery, carrots, onions, potatoes, bay leaf, peas and seasoning salts. Put cover on kettle. Simmer on low heat, 2 to 3 hours.

About 30 minutes before serving, mix dumplings. Sift dry ingredients together. Add egg, melted butter and enough milk to make moist stiff batter. Drop by teaspoon into boiling liquid. Cook covered without peeking 18-20 minutes or until dumplings are done. Yields 10-12 servings.

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German Sausage Chowder

Ingredients:

• 3 cubes chicken bouillon
  
• 5 medium potatoes, cubed
• 1 lb. kielbasa sausage, sliced
• 1 onion, diced
• 1 small head cabbage, cored and sliced
• 1 (12 oz) can evaporated milk
• 1 lb. cheddar cheese, shredded
• salt and pepper to taste
  

Directions:

1. Place the bouillon cubes, onion, potatoes and cabbage into a large stock pot. Pour in enough water to cover the veggies about 1 inch. Bring to a boil then simmer over medium heat for 15 minutes. Add the sausage and cook for additional 20 minutes. Reduce heat to low and stir in cheese and evaporated milk. Cook just until heated through and cheese in melted - do not allow the soup to boil. Remove from heat and serve immediately.
   

Beef Stew (crock pot)

Ingredients:

• 1 lb beef stew meat, cut into 1" cubes (We like to use leftover roast: beef or venison )
• 2-3 carrots, chopped
• 1 1/2 c. celery, chopped
• 1 c. onion, chopped
• 1 can golden mushroom soup
• 1/2 - 1 c. beef broth
• 2-3 potatoes, peeled and cubed
  

Directions:

1. Combine all ingredients and put in crock pot
2. Cook on low for 6-7 hours
   

Chick-N Rice Soup

Ingredients:

• 8 c. water
• 1 1/2 c. sliced celery
• 1 c. sliced carrots
• 4 c. cooked chicken, cubed
• 1 pkg (6.9 oz) Chicken flavored Rice & Vermicelli Mix
• 4 tsp. chicken bouillon granules
  

Directions:

1. Bring water and vegetables to a boil
2. Stir in remaining ingredients
3. Return to boil
4. Reduce heat, cover and simmer 15-20 minutes, until rice is tender
   

Hamburger Vegetable Soup

Ingredients:

• 1 lb. ground beef
• 1 med. onion, chopped
• 1/2 green pepper, diced
• 4 garlic cloves, minced
• 1 can (8 oz) tomato sauce
• 1 t. basil
• 1 c. small pasta
• 8 c. beef broth
• 2 cans (14.5 oz) Italian diced tomatoes
• 1 pkg (9 oz) frozen cut green beans
• 1 T. Worcestershire sauce
• 2 t. oregano
• 1/2 t. pepper

Directions:

1. In large kettle, cook beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the remaining ingredients, bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes or until vegetables and pasta are tender.
4. Stir occasionally to keep pasta from sticking to the bottom of pan.
   

Basil Tortellini Soup

Ingredients:

• 4 1/2 cups chicken broth
• 1 package (9 oz) refrigerated cheese tortellini
• 1 can (15 oz) white kidney or cannellini beans, rinsed and drained
• 1 cup chopped fresh tomato
• 1/3 to 1/2 cup shredded fresh basil
• 1 to 2 TB balsamic vinegar
• 1/4 tsp salt
• 1/8 to 1/4 tsp pepper
• 1/3 cup shredded Parmesan cheese
  

Directions:

1. In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, about minutes. Stir in the beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese. Yield: 6 servings
   

Cheesy Vegetable Soup

Ingredients:

• 1 quart water
• 4 chicken bouillon cubes OR 4 tsp chicken bouillon granules
• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped carrots
• 2 1/2 c. chopped, peeled potatoes
• 1 - 20oz bag frozen broccoli & cauliflower
• 2 cans cream of chicken soup
• 1 lb Velveeta cheese, cubed
  

Directions:

1. Simmer water, chicken bouillon, onions, celery, carrots, and potatoes for 20 minutes.
2. Add remaining ingredients.
3. Simmer until vegetables are tender and cheese is completely melted.
4. Enjoy - makes a dutch oven full.
   

Broccoli Wild Rice Soup

1 pkg. (6 oz) Uncle Ben's Chicken & Wild Rice
5 c. water
1 pkg (10 oz) frozen chopped broccoli, thawed
1 carrot, shredded
2 t. dried, minced onion
1 can cream of chicken soup
1 pkg (8 oz) cream cheese

In large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in cream soup and cream cheese. Cook and stir until cheese is melted.

Hearty Cheeseburger Soup

Ingredients:

• 8 servings ~ 2 ¼ quarts
• 1/2 # ground beef
• 2/3 cup chopped onions
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 tsp. dried basil
• 1 tsp. dried parsley flakes
• 1/4 cup all purpose flour
• 4 T butter, divided
• 1 T & 3 T
• 3 cups chicken broth
• 4 cups diced peeled potatoes (1 3/4 lbs.)
• 8 ounces American cheese cubed (2 cups)
• 1 1/2 cups of milk
• 1/4 - 1/2 tsp black pepper
• 3/4 tsp salt
• 1/4 cup sour cream

Directions:
In a 3 quart saucepan, brown beef. Drain and set aside. In the same saucepan sauté onions, carrots, celery, basil and parsley in 1 T spoon of butter until vegetables are tender about 10 minutes. Add broth potatoes and beef and bring to a boil reduce heat and cover and simmer for 10 - 12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter and add flour; cook and stir for 3 - 5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low and Add cheese, milk salt and pepper; cook and stir until cheese melts. Remove from heat and blend in sour cream. NOTE: Substitute other vegetables: Broccoli instead of potatoes for a nice Broccoli & Cheese Soup. Same goes for mushrooms. You may use ground turkey instead of hamburger or chicken or clams and make clam chowder! Versatile!