Soup, There It Is! - Soups

Broccoli Cheese Soup

1. Finely chop 3 stalks of celery and between 1/2 and 1 onion (depending on how much you like onions)

2. Saute in the bottom of a dutch oven or stock pot in 1/4 cup butter until tender (5-10 min) over medium heat. 

3. Add 1 carton of either chicken broth or chicken stock and 2 bunches of broccoli heads cut into small pieces (or 1 bag of frozen broccoli). Cover and cook until broccoli is soft (about 10 min)

4. Add 1 cup of milk and 1 cup of half-n-half.  

5. Cut 16 oz of Velveeta cheese into small cubes and add to the pot, stir until all the cheese is melted. 

6. To thicken the soup remove about 1/2 cup of the liquid and mix in 2 Tbsp flour then stir back into the pot. This is supposed to keep lumps from forming but it they do just whisk away ;)

7. Let thicken and serve with sourdough bread. 

Chicken and Noodles

Your favorite cut of bone-in skin on chicken (I used a 1/2 chicken)

A couple stalks of celery with leaves attached

a couple of un-peeled carrots

1/2 large dice onion

1 cup water 

1 chicken bullion cube

1 package of your favorite egg noodles

Seasoned salt

Extra chicken stock (if needed)

Directions

1. Add chicken (sprinkled with seasoned salt) vegetables,  water and bullion cube to a crock pot and cook for 6 hours on low. 

2. Strain liquid into a stock pot

3. Discard the vegetables 

4. Remove all the bones from the chicken and shred chicken with a fork

5. Bring your liquid up to a boil and add the noodles, boil for about 20 mins

6. Add the chicken and more stock if needed. 

Serve and enjoy!

Courtney's Chili

For video see here

1. Brown 1/2 lb ground beef (remove and discard grease) and add 1 Tbsp steak seasoning

2. In a dutch oven saute 3 sweet peppers and 1/2 small onion until tender

3. Add 1 can pork-n-beans, 1 can of red kidney beans, 1 jar of tomatoes and the ground beef. 

4. Stir in the following spices: 

2 Tbsp Chili Powder, 1/2 Tbsp season salt, 1 tsp cumin, 1 1/2 tsp onion powder

1 tsp garlic powder, 1/2 tsp oregano

5. Cover and let simmer for at least 10 min. 

6. Then serve with your favorite fixin's

All Grown-up Tomato Soup

1. In a stock pot or dutch oven place the following ingredients

        2 cans condensed tomato soup

        2 cans water

        2 cups milk

        1/2 cup parmesan cheese

        1 jar of canned tomatoes

2. Add the following spices

        1 tsp onion powder

        1/2 tsp season salt

        1/2 tsp garlic powder

        1 tsp basil

3. Whisk together

4. Cook and drain 1/2 lb of dried cheese filled ravioli or tortellini

 **The dried pasta holds up better in the soup than frozen.

5. Add pasta to pot and allow to simmer while making the grilled cheese

For Video and Grilled Cheese Recipe click here


Vegetable Couscous Soup

Ingredients 
1/4 cup chopped onion
1 small zucchini diced
4-5 brussel sprouts sliced
1 cup frozen green beans
1/2 cup frozen corn
1 cup frozen peas and carrots
1 carton of beef stock
1 carton vegetable stock
1 package of beefy onion dry soup mix
1 can tomatoes with juice
1 tsp salt
1 cup pearl couscous

1. In a stock pot or dutch oven saute onion and zucchini until tender
2. Add all the other vegetables to the pot
3. Add the beef Stock,  vegetable stock and onion soup mix
4. Bring to a boil until all vegetables are tender
5. Add the canned tomatoes
6. Add couscous and let cook in soup
7. Allow to simmer for 10 min and enjoy.

Homemade Ramen

Ramen Broth

1. In a very large stock pot place: beef bones, pork bones (ham bone works as well), bony part of chicken (wings), celery, carrots, onion, 2/3 cup soy sauce, 1/4 cup rice wine vinegar, 1 Tbsp fish sauce, dried mushrooms, 1/4 cup sugar, 1 Tbsp salt, 6 quarts water and 1 Strip of dried seaweed (Kombu) 

2. Bring to a boil, reduce heat and let simmer for 2 or more hours (remove Kombu after about 30 min)

3. When meat is cooked, skim of fat and strain liquid. Discard solids. 

4. Cook and serve ramen immediately or divid broth in quart size bags and freeze for Ramen anytime