Taco Soup

 I brought this soup to a staff luncheon, and it was a big hit. Lots of great flavour, and it teams well with my cornbread recipe. I add jalapenos and corn chips to mine with a dollop of plain yogurt for extra protein that's low-fat.This soup will fill you up and warm the soul. It's so good! Recipe is from The Pioneer Woman. Link is HERE. This recipe serves 6-8

                                              picture credit: Caitlin Bensel

Ingredients

1-1/2 lb ground beef (you can also use ground turkey)

1 yellow onion, chopped

3 cloves garlic, minced

1 jalapeno, chopped (you can remove the seeds for less heat)

2 (14.5oz) cans fire roasted tomatoes

1 packet taco seasoning

1 (4oz) can green chiles

1 qt. chicken broth

1 (15oz) can pinto beans, drained and rinsed

1 (15oz) can black beans, drained and rinsed

1 (15oz) can of corn, drained

Kosher salt, to taste

Sour cream (or plain yogurt) for serving

Extra add-ins if desired: corn chips, chopped cilantro, grated cheese, pickled jalapeno

Directions

1. Heat a large Dutch oven over medium heat. Add the beef and onion and cook, stirring to break the beef into small pieces, until it is no longer pink and the onion is softened, 6-8 mins. 

2. Stir in the garlic and jalapeno, if using and cook, stirring for two mins. 

3. Stir in the tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil over med-high heat. Reduce the heat to med-low, partially cover and cook, stirring occasionally, until the flavours meld, about 20 mins. Season with salt to taste. 

4. Serve with desired toppings. 

Instant Pot Chicken and Wild Rice Soup

This soup is so delicious and great for a wintery day inside..or any day really. Pair it with some country biscuits and it makes a perfect meal. I used the wild rice blend from Costco and 2 cans of chicken from Costco as well. The recipe was adapted from a recipe found HERE, from A Saucy Kitchen. Photo is from there as well. 

Ingredients

2 Tbsp olive oil

2-3 large celery stalks, sliced

3 large carrots, sliced

1 small onion, diced

2 cloves garlic or 1 heaped tsp of minced garlic. 

1 tsp dried parsley

1 1/2 tsp dried rosemary

1 tsp thyme

5 cups chicken stalk

1 cup uncooked wild rice blend

1 pound skinless chicken breast (or 2 cans of chicken)

3 tbsp corn starch + 1/2 cup water (mixed together in a small cup)

1 tsp of salt

Instructions

1. Chop vegetables set aside. Press saute on the instant pot and add olive oil. Heat up and add vegetables minus the garlic and saute for about 3 mins. until softened. 

2. Add the minced garlic, rosemary, parsley, and thyme and stir and cook for 1 min. 

3. Stir in the chicken stalk and wild rice. 

4. Add the chicken and corn starch mixture. 

5. Secure the lid on the instant pot and make sure the dial on top is set to sealing. Cook on high pressure for 8 mins. 

6. After the time is up the Instant Pot with automatically switch to keep warm. Let it keep warm for 10 mins depressurizing on its own before releasing the steam valve.  

7. After removing the lid carefully, if using the chicken breasts remove them and shred then add back to the soup. 

8. Taste and season with additional salt and pepper if needed and serve. 

Vegetable Ham Soup

I had some leftover ham that I wanted to use and it was a cold rainy day so what better than to have soup. This was so good and of course, goes well with fresh rolls. 

You could do this in an instant pot like the original recipe from Simply Happy Foodie, you can find the link HERE but I made mine on the stove. 

Try it, you'll LOVE it!

Ingredients

4-5 medium potatoes, cubed

3 carrots, chopped

3 celery stalks, chopped

1 small onion, chopped

4 cups chicken broth

1/2 tsp ground coriander

1 tsp thyme, or more to taste

1 tsp salt, or more to taste

1 tsp pepper, or more to taste

2 cups ham, diced 

1/3 cup flour

1-1/2 cups whole milk

1/2 cup cream

1/2 cup tex-mex shredded cheese. (or cheese of choice)

In a large pot add carrots, celery, onion, and chicken broth in a pot and simmer for 5 mins. Add potatoes, coriander, thyme, salt and pepper. Simmer for about 10 mins or until veggies are tender. Add ham. Whisk milk, cream, and flour together in a small bowl and add to soup. Stir simmering until thickened. Add cheese and stir to incorporate. 

Hamburger Soup

This soup is sooo yummy and makes a big pot so you can have leftovers or invite someone over for supper. This recipe comes from The Pioneer Women and you can click Here to find the original recipe. The original recipe is not made in an instant pot but that is how I made mine. 

picture from The Pioneer Women

Ingredients

• 2-1/2 pounds ground beef
• 1 whole large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 large can diced tomatoes
• 3 cups beef stock or broth
• 1 each whole yellow, green & red bell peppers, seeded and diced
• 4 carrots, peeled and sliced
• 5 red potatoes, cut into chunks
• 3 tbsp tomato paste
• 1/2 tsp salt (or more to taste)
• 1/2 tsp pepper (or more to taste)
• 2 tsp dried parsley flakes
• 1/2 tsp ground oregano (or more to taste)
• 1/4 tsp cayenne pepper (or more to taste)

Preparation

In a large pot or instant pot with the saute setting, brown the meat with the onion, celery, and garlic. Drain as much fat as you can. 

Add the rest of the ingredients (I wasn't able to get everything in my 6 quart instant pot so I had to cut down the measurements a bit) Stir to combine. Close lid on the instant pot and close valve. Set on manual for 8 mins using the quick release when done. If using a large pot after adding remaining ingredients bring to a boil then reduce the heat, cover the pot and simmer the soup for 15-20 mins, until potatoes are tender but not overly mushy. 

Soup should be somewhat thick, but if you'd like it to be more "soupy" add 1 to 2 more broth or hot water and heat through. Taste and adjust seasonings, adding more salt if needed. 

Chicken Pot Pie Soup

This was yummy comfort food. A lower fat and calorie version but definitely did not lack in taste. So great for left overs the next day too!

This recipe comes from skinnytaste.com

Makes 6, 1-1/2 cup servings

Ingredients

1/4 cup flour (2 tbsp cornstarch to make gluten-free)

2 cups water

4 cups fat free milk (or 1%)

1 large celery stalk, chopped

1/2 medium chopped onion

8 oz sliced baby portabella mushrooms

2 chicken bouillons

fresh ground pepper

pinch of thyme

10 oz frozen classic mixed veggies (peas, carrots, green beans, corn)

2 potatoes, peeled and cubed small

16 oz cooked chicken breast, diced small

salt

Directions

Create a slurry: combined 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside. 

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bouillon, thyme, fresh pepper, frozen veggies and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 mins. Remove lid, add potatoes and cook until soft, about 5 mins. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 mins, until soup thickens, adjust salt and pepper to taste and serve. 

Country Beef Stew

I made this stew for a staff Christmas party. You can get the original recipe HERE from South Your Mouth. I made a mistake cooking this as I couldn't get all the ingredients I wanted in my crock pot so I had to leave out the potatoes but then I ended I putting it all in a roaster and putting it in my oven on low...Well the meat cooked too much and started shredding (but still good) and the potatoes were barely done (but still tasted good). But I was trying to do a bigger batch...next time it will all cook the same and be so fantastic. I did change a couple of things with it but I think the flavor was so great and had some compliments on it. It's a great stew to have with homemade buns on a cold day. 

I have written it for the stove top method but can be done in crock pot.

Ingredients

1.5-2 pounds chuck roast, cubed or stew meat

1-1/5 pounds beef short ribs (optional but adds great flavor)

4 Tbsps olive oil, divided

Salt, pepper & garlic powder

2-3 cups diced carrots

2-3 cups diced celery

1 large onion, diced

5-6 cloves garlic, minced

1/2 tsp thyme

1/4 cup flour (or 2 tbsp of cornstarch)

2 envelopes beefy onion soup mix (or beef broth crystals and onion flakes)

4 1/2 cups water

1 cup beef broth

3 tbsp Worcestershire sauce

1 bay leaf

4-5 med potatoes, peeled and cubed

Directions

Heat 3 tbsp olive oil over medium-high heat in a Dutch oven or large pot. Season meat and ribs liberally with salt, pepper and garlic powder. Add beef pieces and ribs in batches to hot oil and brown on all sides. Remove with a slotted spoon to a bowl; set aside. Do in batches and just sear the meat, you are not cooking it. 

Add remaining oil to pot then saute carrots, celery and onion for 4-6 minutes or until onions are translucent. Add garlic and thyme and continue cooking 2 mins. Season with salt and pepper to taste. Add flour to vegetables and stir well. Cook and stir for 2-3 mins more. 

Combine water with beefy onion soup, mix well then add to veggies and stir. Once broth is smooth and well combined, add beef broth and Worcestershire sauce. Add meat, ribs and any pan juices back to the pot. Add bay leaf and potatoes then stir well. 

Reduce heat to low, cover and cook for 3-4 hours, stirring occasionally. Do not let the pot come to a boil-just slowly simmer. Season with additional salt, pepper and garlic powder if needed. 

When ready to serve remove rib bones and bay leaf from pot. 

Note: 

If doing this the crock pot way after searing the meat just add meat and all the other ingredients to the crock pot and cook on low for 6-8 hours or high for 4-6. 

Thai Shrimp Noodle Soup

I had bought some rice ramen at Costco and was looking for a recipe to use it in and came across this one. I used less water (6 cups) and beef bouillon powder instead of the pre-packaged ramen noodles as indicated in recipe.  I altered it a bit but it was so tasty. You can leave out the shrimp as well if you want. 

Original recipe comes from Oxmoor House. Serves 6

Ingredients

8 cups water 

3 green onions, minced

2 carrots, thinly sliced

2 Tbsp fish sauce or soy sauce

1 Tbsp Thai hot chili sauce

2 gloves garlic, finely minced (or 1 heaping tbsp minced)

2 Tbsp peeled and very thinly slivered fresh ginger

(I just used the kind you squeeze out of a tube)

1 tsp chopped fresh basil

4 packages oriental/beef/chicken flavor ramen noodles, slightly broken. 

8 oz medium-sized shrimp, peeled and deveined

2 cups coarsely chopped fresh spinach

1 cup sliced mushrooms

Juice and grated zest for 1 lime (I didn't add this)

Directions

Bring water to a boil in a soup pot. Add green onions, carrots, fish sauce, chili suace, garlic, ginger, and basil to pot. Add 2 ramen noodles seasoning packets (if you add al 4 packets, the soup will probably be too salty). Boil 5 mins. 

Add Shrimp, spinach, mushrooms and ramen noodles. Cook 5 more minutes. Add lime juice and zest. Stir well and serve. 

Meatless Chili

Get your can opener ready because this recipe calls for many different canned items. It is so easy to put together and so yummy. Honestly I`ve done this recipe many different ways so I will give you options you can try. But let me tell ya this is a great dish to boost you up on a dreary day. 

Thanks to ezrapoundcake.com for the picture.

Ingredients

1 large can or 2 small diced tomatoes (I prefer Rotel Chili Fixin or Hot)

1 can kidney beans

1 can black beans

1 can beans in tomato sauce or navy beans (not baked beans as they tend to have a BBQ flavor) 

1 can sliced mushrooms

1 can or frozen corn

fresh Jalapenos or green peppers (optional)

1 pkg of chili seasoning (I like McCormick Hot Chili)

If you don`t want to use the packaged seasoning you can add 1 Tbsp cumin & 1/4 cup chili powder

1/4 cup brown sugar

2 Tbsp maple syrup (optional)

sour cream

shredded cheese

pickled jalapenos (cuz we like it hot!)

In a large pot add all the canned ingredients without draining and chopped fresh peppers if using and heat through on med-high heat. Add chili seasoning. 

Add the brown sugar and maple syrup if using. This can cut down on the acidity of the canned tomatoes and the heat of the chili seasoning if using a hot kind. 

Turn the heat to low and simmer with a lid for about 15 mins or more. 

Garnish with sour cream, shredded cheese and pickled jalapenos if desired. 

Zuppa Toscana (the Olive Garden soup)

This soup was soooo good. My family loves spicy foods so this was great! Every time I go to the Olive Garden I get this soup...which isn't very often since we unfortunately don't have one in the neighborhood, so it's GREAT having the recipe. You can put REAL bacon pieces in it if you want but I thought it was perfect just as is. I'm not one for throwing bacon in everything...gasp..I know. But I'm sure it's very good with it too.  We made more than the recipe called for so we could have some leftovers for the next day...love leftovers :) There are so many variations of this soup, I'm not sure where this one came from. 

Hope you enjoy! 

Ingredients

1 lb Hot Italian sausages (use spicy to get he signature Olive Garden flavor)

4-6 russet potatoes, chopped in sliced pieces. 

1 small onion, chopped

1/4 c REAL bacon pieces (optional)

2 Tbsp minced garlic (about 3-4 cloves)

32 oz (4 cups) chicken broth

1 C. Kale or Swiss chard, chopped

1 C. heavy cream (I used half&half)

2 Tbsp flour (or other thickener for gluten free)

Directions

1. Brown sausage links in a frying pan. 

2. Cut links in half lengthwise, then cut slices. 

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. If you think it needs some water you can add a bit here. I didn't need to do this. 

4. Cook on high for 3-4 hours (low 5-6) until potatoes are soft. 

30 mins before serving: 

5. Whisk flour into cream removing lumps. 

6. Add cream and kale to the crock pot, stir. 

7. Cook on high 30 mins or until broth thickens slightly. 

8. Add salt, pepper and cayenne to taste. 

Potato & Corn Chowder

This is another recipe given to me by my sister Colleen which is so yummy, especially on a cold day. What I like about this one is that it's not made with cream yet still has that creaminess to it that is so great. One time my husband was helping me make this and burnt the bacon (love ya hun) so I just used packaged real bacon bits (not imitation) and it worked out really well. So if you are in a hurry and don't wanna fry up some greasy bacon there is another quicker option for you. Its' also gluten free as you don't use flour to thicken. 

Ingredients

I pkg bacon, chopped

1 small onion, chopped

2 cans creamed corn

2 cups milk

5 medium potatoes

1 Tbsp parsley

Salt and pepper to taste

Dice and cook potatoes in a large pot. Fry chopped bacon and onion until tender. Drain potatoes and add bacon and onion, cream corn, milk, parsley, salt and pepper. Cook on medium heat until heated through. Garnish with parsley & bacon bits (even grated cheese is great on top)

Creamy Ham and Potato Soup

This soup is so yummy, it is prefect for a cold day or pretty much any day! You have some left over ham in the fridge..this is a great recipe to use it in. 

Recipe adapted from Allrecipes. 

Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot
1 cup diced cooked ham
3 1/4 cups chicken broth
1/2 tsp salt, or to taste
1 tsp ground pepper to taste
5 tbsp butter
5 tablespoons all-purpose flour
2 cups milk

Instructions

1. Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 mins. Stir in the salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 min. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 mins.
3. Stir the milk mixture into the stockpot, and cook soup until heated through.
4 Top with cheddar cheese, chives, and bacon if desired. Serve immediately.