Broccoli and Cheese Soup

Yesterday, as I was getting my meals planned for the week, I realized I had failed to blog a very delicious Broccoli and Cheese Soup that my family absolutely loves.  I have some broccoli that I need to use that I got from Bountiful Baskets last week, which is how this soup landed its way onto our current menu.  This soup is a delicious blend of broccoli and cheese, and topped with some croutons, you will definitely find yourself going back for seconds!

PRINTER FRIENDLY VERSION
WHAT IT TAKES:
1 LB Velveeta Cheese
2 cans cream of chicken soup, undiluted
2 cups heavy whipping cream
1/3 cup milk
16 oz of frozen broccoli (thawed).  *you can also use fresh broccoli

OPTIONAL TOPPING:  Croutons

IT DOESN'T GET MUCH EASIER THAN THIS:
Mix all of the ingredients into the CrockPot.  Cook on low for 2 1/2-3 hours, stirring occasionally.  If soup seems too thick, you can add a little more milk to thin. Spoon into your favorite soup bowl, top with croutons if desired, and enjoy!

 

Broccoli and Cheese Soup

Hearty Lasagna Soup

This is a recipe that I keep under my "Budget Recipes" file.  I found this recipe on Recipe.com, a site dedicated to help you "serve up savings!"  They have lots of recipes on there that I am eager to try.  Quick, delicious and saves me money...high fives to them!

The recipe that I am going to list only SERVES 4.  So, if you have a large family like mine, you are going to have to double it.  My picture also looks more like a bowl of pasta rather than a bowl of soup.  That would be because my husband added a few extra noodles to ensure we would "have enough".  Indeed we did, and even got away with some left-overs that the kids had the next day.  If you don't buy enough ingredients to double and feel like you need a little more wile cooking, don't forget you can always make some extra broth if you have any beef bullion on hand (I always make sure I have chicken and beef bullion on hand for this reason) and it will be delish!

PRINTABLE VERSION
Ingredients for FOUR servings:
1 lb ground beef
1/4 cup chopped onion
1 tsp minced garlic
1/4 tsp dried parsley flakes
3 1/2 cups beef broth
1 (14.5 oz) can diced tomatoes
1/4 teaspoon crushed Italian seasoning
1 1/2 cups uncooked corkscrew shaped pasta
1/4 cup grated Parmesan cheese

Making it!
1.  Cook the beef, onion, garlic, and parsley in a 3 quart saucepan over medium-high heat for 10 minutes, or until well browned.  Pour off the fat.
2.  Stir the broth, tomatoes and Italian seasoning in the saucepan and heat to a boil.
3.  Stir the pasta in the saucepan.  Reduce the heat to medium and cook for 10 minutes or until the pasta is tender.  Stir in the cheese.  Serve with additional cheese, if desired.

Side suggestions would be garlic toast and a green iceberg salad with an Olive Oil Vinaigrette.

Enjoy!  

Hearty Lasagna Soup

CrockPot Chicken Tortilla Soup

My favorite soup of all time is Chicken tortilla soup.  This particular recipe was derived from Miller's Musings and I was so excited to find it.  I have tried it at many different places, but in my opinion the kind you make at home is simply the best.  This soup is absolutely amazing and the fact that it is cooked in a CrockPot makes it even more yummy!  


The Ingredients:
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel 
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 package of Grill Mates Mojito Lime Marinade
shredded cheddar or mozzarella cheese
tortilla chips

MAKING IT:
Put chopped onion, beans, rotel, corn, chicken broth, water, and Mojito Lime spices in CrockPot and stir to mix. Put chicken on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken from soup and shred, if needed.  Return chicken to the slow cooker and stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, topped with some shredded cheddar cheese, spoon some soup over the tortilla chips, and top with additional shredded cheddar cheese if desired.  Absolutely delicious! 

Enjoy!

CrockPot Chicken Tortilla Soup

Crock Pot Potato Soup

I love the fact that on the weekends I can chop up a few ingredients and throw them into a pot that will cook my dinner for me, allowing me to have a day to clean, play or even nap (yeah, right!).  The Crock-Pot, what a fabulous invention!  ....and this soup, well it was DELICIOUS!

PRINTABLE VERSION
What you need for this fabulous soup:
6 large russet potatoes, peeled and diced
1 onion, chopped
3 cloves of garlic, minced
1 quart chicken broth
1/4 cup of butter, sliced
salt and pepper to taste
bread bowls (optional)
*1 cup heavy whipping cream
*1 cup shredded cheddar cheese

*wait to add these ingredients AFTER soup has finished cooking

Optional Toppings: shredded cheese, sour cream, bacon, chives

Making it:
1.  Wash, peel and cut up your potatoes and onion and put in your crock pot.
2.  Mince your garlic and add to the pot.
3.  Add broth, butter, salt and pepper to pot.
4.  Stir.
5.  Cook on high for 4 hours or low for 8 hours.
6.  After mixture has finished cooking, mash potatoes with potato masher.  (Soup will be lumpy)
7.  Add whipping cream and cheddar cheese and stir until blended.
8.  Place in bread bowl, if desired, and top with your favorite toppings!

Crock Pot Potato Soup