Sunday, June 7, 2009

Cold, rainy days...

Wow, you'd THINK that with it being JUNE 7TH that we'd have some warm weather, wouldn't ya? Nope, cold and rainy today. I think I can count on one hand the number of days we've had above 70 degrees so far this year!! Anyway, what's better than hot soup on a cold day??

Taco soup
  • 1 28 oz. can diced tomatoes
  • 1 10 oz can Rotel tomatoes and diced chilies
  • 1 cup sweet corn kernels
  • 2 cans pinto beans
  • 1 pkt. taco seasoning
  • 1 pkt. ranch dressing mix
Mix all together, bring to a boil, then serve. OR you can cook it in your crock pot for 4 hours on low.

Creamy Broccoli Soup:

  • 1 1/2 lbs fresh broccoli OR 16 oz. bag frozen broccoli;
  • 2 cups water;
  • 1 large stalk celery, chopped;
  • 1 medium onion (about 1/2 cup) chopped;
  • 2 Tbsp. margarine or butter;
  • 2 Tbsp. all purpose flour;
  • 2 1/2 c. water;
  • 1 Tbsp OR 3 cubes instant chicken boullion;
  • 3/4 tsp. salt;
  • 1/8 tsp. pepper;
  • 1/2 c. whipping cream, evaporated milk or milk.

Cut up fresh broccoli into flowerets and bits of stalk. Heat 2 cups water to boiling in saucepan. Add broccoli, celery and onion. Cover and boil until tender about 10 minutes, do not drain. If you prefer, put vegetables and some liquid in blender and blend until desired consistency (I don't do this step). Heat margarine in large saucepan over medium heat until melted. Add flour, salt and pepper. Cook, stirring constantly, for about 45 seconds. Gradually stir in 2 1/2 c. water, whisking or stirring constantly to prevent lumps. Add boullion and stir to dissolve. Add vegetables and cooking water, heat back to boiling, then remove from heat and stir in cream or milk. Serve.

Crockpot Bean Soup

  • 1 lb. navy beans
  • 8 cups water
  • 1 meaty ham bone, smoked ham hock or 2 cups diced cooked ham
  • 1 cup finely chopped celery
  • 1 onion, finely chopped
  • 2 Tbsp. parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf

Heat beans in water in a large pot. Boil gently for 2 minutes; turn off heat and let stand 1 hour. Pour into crockpot. Add remaining ingredients. Cover and cook on low for 12 to 14 hours until beans are very soft. Remove bay leaf and ham bone. Cut meat off bone; return meat to beans. Serve hot.

Potato Soup

  • 4 to 6 potatoes, peeled and diced
  • 6 - 8 cups water
  • 6 - 8 tsp. instant chicken boullion or 6 to 8 boullion cubes
  • diced ham
  • 1 small onion, diced and sauteed
  • 1 cup milk, evaporated milk or cream
  • salt and pepper to taste
Cook potatoes in water until just fork tender. Add rest of ingredients and season to taste.

No comments:

Post a Comment