Cheesy Chicken Corn Chowder

4-6 Adult servings

1/4 cup butter

1 large onion, chopped

1 medium red bell pepper, chopped

1 medium carrot, sliced

1 stalk celery, diced

1/4 cup all-purpose flour

1 tsp garlic powder, or 3 cloves

3 cups chicken broth

4 chicken bouillon cubes

1 medium or 2 small potatoes, diced

1 tsp spicy mustard, or mustard powder

1-2 tsp Worcestershire sauce

2–2 1/2 cups cooked chicken, shredded or chopped

15 oz whole kernel corn [frozen, canned, or fresh all work]

2/3 cup milk, cream or greek yogurt

2 cups shredded sharp cheddar

1 tsp dried thyme

1/2 tsp ground black pepper

Instructions

In a Dutch oven, heat butter until melted. Add onion, bell peppers, carrots and celery and cook until soft, about 5-7 minutes.

Add broth, 3 tablespoons flour-- stir until flour is completely incorporated.
Add potato, bouillon, mustard, Worcestershire sauce, garlic, chicken, corn, thyme, and black pepper. Bring to a simmer— then simmer, covered, on medium low 45-60 minutes- stirring occasionally.

Remove from heat and stir in milk/cream and cheddar cheese. Stir to combine and serve.

Chicken Parmesan Soup

(4-6 servings)

1 large onion, chopped

3 cloves garlic, minced

24 oz diced tomatoes

8 oz tomato sauce

1 tsp salt

1/2 tsp ground black pepper

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried basil

1/8 tsp red pepper flakes optional

4 C chicken broth

2 bay leaves

8 oz. penne [small pasta of choice

1/2-3/4  lb. cooked chicken breast

3/4 cup grated Parmesan

*Optional*: 1 cup zucchini diced

Topping: shredded mozzarella, seasoned croutons

In a large pot over medium-hi heat, heat chicken broth, add chicken, onion, garlic, seasonings --bring to boil and lower heat to medium--and cook 30 minutes on medium-medium low temp stirring occasionally. Remove chicken, cool in ice water for 10 minutes [or until easily handled], shred and return to pot.

While chicken is cooling: Stir in tomato paste and diced tomatoes. Simmer 10 minutes then add pasta and simmer additional 10 minutes.
Add Parmesan let cheese melt, then ladle into bowls. Add croutons and Mozzarella then serve.

Zuppa Toscana: Tuscan Sausage, Potato, and Kale Soup

Servings: 6

So much better than Olive Garden's!

Ingredients:

1/2 lb hot Italian sausage 
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices [3 cups sliced potatoes of choice *I used baby reds, cut in half*]
1 large onion, chopped
1 TB bacon bits- turkey bacon is tasty too]
2 garlic cloves, minced
4 cups kale,( or spinach) chopped [ has a surprisingly mild flavor, so go ahead and add more for more vitamin and mineral goodness]
4 cups chicken broth

1 cup milk 2% or whole

Freshly grated Parmesan cheese. [I used a whole wedge which made about 1.5 cups shredded]

Directions:

Chop or slice uncooked sausage into small pieces. [*I boil mine in about 2 cups of water, so it falls into smaller pieces more easily, and the water separates the meat from the grease much better, makes for easy draining, and significant cut in fat grams in the final dish*]
Brown sausage in your soup pot. Drain well.
Add chicken broth to pot and stir.
Place onions, potatoes, bacon bits and garlic in pot.
Cook on medium heat until potatoes and onion are done [about 30-40 minutes].
Reduce heat to low, add cooked bacon[*optional*] and kale( spinach), heat about 20 minutes.
Add milk.
Heat through, about 2 or 3 minutes, and serve with plenty of freshly grated Parmesan.

Vegetable Beef Soup, Tierney Tavern’s Own Loaded Vegetable Beef Soup

1 lb lean stew meat 

1 large onion, diced 

1 15oz can tomato sauce

1 cup diced tomato [2 medium tomatoes, or 3 small]

2 large carrots, sliced

1 or 2 Celery stalks, diced

3 or 4 cups beef broth [depending on how soupy, you like your soup] [or 1 tsp beef bouillon granules per cup water] -- **option: sub in 2 cups V8 for 2 cups broth**

1 cup dry red wine of choice

1 Tbsp dried parsley

1 tsp dried basil

1 tsp dried oregano

1 tsp dried crushed Rosemary

1/2 tsp pepper

1 tsp salt

5 cloves garlic, minced

1 can cut green beans, drained

1 can kidney beans, drained and rinsed

1 cup peas

1 small diced zucchini 

1 cup corn kernels [frozen, canned-drained, or fresh]

1.5 cups diced potatoes [2 medium sized potatoes, or 3 small]

**in place of the individual carrots, corn, peas, and green beans- I sometimes use a bag of frozen mixed veggies**

**optional add in: dash of Worcestershire Sauce to taste, [1 tsp is usually pretty good for me]

Combine everything in a Large pot. Cover and bring to a boil, stir well and simmer for about 45-60 minutes stirring occasionally.  

Top individual servings with freshly grated Parmesan or Cheddar cheese. 

Serves 6-8

Chinese Lion's Head Meatball Soup

Servings: 4-6

INGREDIENTS:
Meatballs:
1 pound ground pork or ground turkey
1 egg
1/2 cup bread crumbs [or Panko]
1 TBSP sesame oil
1 tablespoon minced fresh ginger root [1 tsp ground ginger powder]
2 green onions, chopped

1 tsp garlic powder
1 TBSP low sodium soy sauce

1/8 tsp black pepper

Soup:
1 head napa cabbage, cored and cut into chunks
5 cups low-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
2 clove garlic, crushed
1 green onion, chopped
Optional add-ins I highly recommend: 2 sliced or grated carrots, and 1.5 cups broccoli florets

DIRECTIONS:
1.
Mix the ground pork, egg, bread crumbs, 2 teaspoons of sesame oil, ginger, 1 TB soy sauce, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2.
Put chicken broth and soy sauce in large pot, bring to a boil, then lower the heat to medium.
3.
Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes.
4. Add bok choy or cabbage, additional 1 or 2 thinly sliced green onions, crushed garlic, [carrots and broccoli] and a bit more soy sauce — DON'T SKIP THE SESAME OIL, this is key to the flavor. Simmer for 10 more minutes.

The meat filling and broth would also be good for wonton soup!

**Serve over rice, or with noodles** [or not, up to you!]

Asian Meatballs with Bok Choy

serves 6-8

*This makes a gumbo type stew.*

My sister in law, Cele, introduced my husband and I to this dish recently, and IT. IS. AWESOME!

For Stir fry:

1 bunch bok choy, well rinsed and patted dry, then sliced in 1 inch pieces

2 carrots medium size, cut thin on the diagonal

1/2 head of savoy cabbage, sliced into strips

2 cloves garlic, mashed 

1 tsp fresh minced, or 1/2 tsp ground— ginger 

1/4 cup soy sauce

1 medium onion, diced or sliced thin

celery 2 stalks, cut on the diagonal

 Broccoli—1 fresh crown, or 2 cups frozen florets

green onions and sesame seeds for garnish

optional veggies: mushrooms, water chestnut, bamboo shoots, green beans...the possibilities are endless. 

for the sauce: 

1.5 cups chicken stock [or 1.5 cups water and 1.5 tsp chicken bouillon granules]

2 TB corn starch

1/4 cup Soy sauce

1 tsp rice wine vinegar 

1 tsp dry sherry [or any dry wine will work fine]

1TBSP toasted Sesame oil 

1 tsp white sugar

1/2 tsp powdered ginger 

1 tsp garlic powder

*optional*: 2 tsp sirachi or asian chili sauce [or 1/4-1/2 tsp red pepper flakes]

mix all ingredients well with a whisk-- adding the corn starch last while whisking. 

for the meatballs: 

in large mixing bowl mix: 

1 pound ground turkey, or grass fed beef, or pork

1/2 cup regular fine bread crumbs

1 egg

1 TB soy sauce

1/4 cup finely chopped green onions

2 cloves garlic, minced [1 tsp powdered]

1/2 tsp ground black pepper

1/2 tsp ground ginger

1 TBSP. sesame oil

**I also add 1 cup —finely chopped— cole slaw— or just cabbage)

mix well and form into meatballs about 1.5-2" in diameter 

**Cooking the meatballs:

1. in a hurry?—Heat 2 tablespoons vegetable oil over high heat in a wok or large skillet. Add meatballs and cook, turning, until lightly browned and just cooked through, about 8 minutes. Remove with a slotted spoon or spatula and set aside.

~ OR~

2. have a few more minutes? BAKE them: line large baking pan with parchment paper [or aluminum foil sprayed with cooking spray]

Bake at 400 degree-- for 20-25 minutes.

(These will also go into the pot with the sauce and veggies to simmer, so any residual cooking can be completed then) 

Now onto more veggies!

In a large deep dish skillet or wok, heat 2 TB. of veg oil. add add onions. Season with pinches of salt, pepper and sugar. Cook until just barely translucent. Add garlic, carrots, broccoli, and celery; cook about 1 minute. Add bok choy and stir-fry about 2 minutes [ until bright green]. 

Add the sauce and meatballs and simmer for about 5 minutes on low heat. 

* OPTIONS! OPTIONS!* Serve over quinoa, jasmine rice, brown rice, or egg noodles [cooked according to package directions] 

Garnish with chopped green onion and sesame seeds 

Lasagna Soup

All of the glorious taste of Lasagna in half the time!

for the soup:
1/4 lb. browned and crumbled, Italian sausage
1/4 lb browned, crumbled ground beef
1 medium chopped onion or 2 TB dried onion flakes

3 garlic cloves, minced or 1 tsp garlic powder

3 tsp. dried oregano
1 tsp dried thyme
1 tsp dried basil leaves
1 8 oz can tomato sauce
1
14-oz. can diced tomatoes, undrained
3 or 4 c. chicken stock

1.5 cups mafalda or fusilli pasta [or broken up lasagna noodles]
1/2 tsp salt
black pepper, to taste

for the cheesy goodness:

8 oz. ricotta

3/4 c. freshly grated Parmesan cheese
 [or 1/3 cup of powdered kind from can]
2 c. shredded mozzarella cheese

Heat 1 cup of water [helps separate the fat from the meat for better draining and lower fat content in the soup] in a large pot over medium heat. Add sausage and ground beef, breaking up into bite sized pieces, and brown for about 5 minutes.
Drain meat, then add onions, garlic, diced tomatoes and tomato sauce, plus all seasonings. Stir well to incorporate. Add chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer, covered, for 30 minutes. Add uncooked pasta and cook until al dente. [about 10 minutes]
Do not over cook or let soup simmer for a long period of time after this point, as the pasta will get mushy.
While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta and Parmesan.
To serve, place a dollop of the cheesy goodness in each soup bowl, ladle the hot soup over the cheese, then sprinkle some [ read: Generous heaping tower] of the mozzarella on top

Servings:  6-8
** If you are a Spinach lasagna fan , you can certainly add Spinach to this soup—Delicious!**

Corn Chowder

2 TB butter

1 large onion, chopped

1 stalk celery, chopped

1 red or green [or BOTH] bell pepper, diced

3 cloves garlic, minced

1/2 teaspoon ground cumin

3 cups chicken broth

1 teaspoon dried thyme *optional*

1 bay leaf

2 cups frozen corn kernels

1 medium potato, diced

2 tablespoons cornstarch or flour

1.5 cups milk [skim is fine for those of you who are watching your weight]

Salt and freshly ground pepper, to taste

Directions:

1. In medium sauce pan melt butter over medium-high heat. Cook onions for a couple of minutes. then add diced bell peppers and celery, cook for a couple of minutes. Finally, add corn and cook for a minute.

 Pour in broth, add garlic and cumin, thyme, and bay leaf , bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.

2. Add potatoes, return to a simmer and cook until all the vegetables are tender, 10 minutes. Sprinkle flour or corn starch evenly over the top and stir to combine. Add milk into the soup and return to a simmer. Cook, stirring, until thickened, about 2-4 minutes. Discard the bay leaf.  Check seasonings. Add salt and pepper as needed.

Makes 4-5 Servings 

**If you know me at all, you know I personally have to add a heaping pile of shredded Cheddar or Monterey Jack cheese to my bowl. I think you should too, but that's up to you.

And a little sour cream too...mmmm..mmm...mmmm.

Hearty Potato, etc, etc, Cheese Soup

Hearty Potato, etc, etc, Cheese Soup
**Ok, here is where you get to be creative. I know with my family I have to sneak vegetables in where I can, and in this cheesy soup is the perfect place.  Every once in a while I make this soup as a way to clear out leftover veggies in my freezer and fridge. The onions, garlic, and cheese, are a perfect compliment to a whole variety of different veggie combinations.
Serves 4-6
2 or 3 medium-large potatoes, cubed, skins on
1 medium onion chopped, or heaping tbsp dried minced onion
1/2 tsp garlic powder, or 2 cloves minced
2 stalks celery, sliced
1/2 medium tomato, diced
about 4 cups water [just enough to cover all the veggies in the pot]
4-6 chicken bouillon cubes [depends on how much liquid you use- *1 per cup*]
black pepper to taste
3 TB of butter
2 tsp Mrs. Dash Table Blend spices
1 heaping TB dried Parsley flakes [mostly for garnish]
1 cup broccoli florets
2 or 3 medium carrots, sliced in 3/4 inch chunks
1/2 cup of corn
*maybe even some cauliflower* [shhhhhh...don't tell anyone]
2 cups sharp cheddar cheese [ or any mix and blend of shredded cheeses equalling 2 cups]
*Optional add in*:
1/2 cup sour cream

Toss everything in a medium-large sauce pan, bring to boil, then lower hear to medium and cook for 30 minutes, stirring occasionally and only partially covering.***Watch out for water boiling over!! Potatoes have a way of doing that, that's quite uncanny.
Before serving add  2  cups shredded cheese--stir until melted in
**I really prefer to use Sharp Cheddar because any other cheddar variety doesn't seem to give the potatoes the boost they need.
During second half of cooking time, occasionally mash at soup ingredients with big spoon. Squashing some of the potatoes, etc. thickens the soup up really nice.
****30 minutes is all that is required, but for those who like for everything to be really nice and mushy: simmer on low, covered, for up to an hour, stirring from time to time or things will stick to bottom of pan.

Broccoli Cheese Soup

*Serves 4

1 3/4 cups chicken broth

1 small onion, diced

1/3 cup all-purpose flour

2 TB butter

black pepper to taste

1/2 teaspoon salt

2 cups milk

1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp

1/2 cup shredded Swiss or freshly grated Parmesan cheese

3 cups broccoli florets [fresh or frozen. I just use a bag of the frozen florets]

Simmer chicken broth and chopped onion for 10 minutes in a covered medium saucepan. Add broccoli, cover and simmer another 10 minutes.

While onion is simmering, stir together: milk, butter, salt and pepper in a 4 cup glass measuring cup [or other medium sized microwave safe bowl] heat in microwave for 3 minutes.  

Whisk in flour. 

Add cheeses and return to microwave for about 1 minute. 

Stir well to combine.

Remove broccoli from broth and place in nearby bowl so you can combine broth and cheese sauce together in the pot containing the broth. 

Once combined add back in broccoli, stir together and heat 1 or 2 additional minutes. Serve.

*Also really good with 1.5 cups of shredded chicken added.*

French Chicken and Onion Soup

I LOVE French onion soup, but often wish I could feel better about making it the whole meal. I mean, really, Onions for dinner?? So I decided to make it with shredded chicken and it was DE-LICIOUS!
Here's what I did:

Ingredients
2 chicken breasts
3 T butter
3 large onions, cut into thin half moons
1 tb dried minced onion
1/2 tsp onion powder
5 cups beef broth [5 cups water, 5 tsp beef bouillon granules]
ground pepper to taste
Half loaf sliced French or Italian bread- [I cubed and toasted mine in the oven]
Sliced Baby Swiss or Provolone cheese

Melt butter in a medium saucepan.
Add onions and reduce the heat to medium-low.
Cover and cook, stirring occasionally, until the onions are tender, about 30 minutes.
-- while the onions are browning--
In separate medium or large sauce pan: add broth, minced and powdered onion, pepper and chicken breasts and bring to boil, then reduce heat to medium and cover, simmer for 30 minutes.
Add sauteed onions to chicken when browned- simmer all together for another 15 minutes.
Remove chicken and shred or dice and return to pot.

When ready to serve, layer bread cubes-- or One 1 inch slice of bread-- on bottom of bowl, ladle soup over, then top with a slice or two of cheese and heat in microwave for 30-60 seconds until cheese is melted, rather than the tradition broiler method requiring special bowls.

Cheesy Chicken Chowder

This is one of those meals where I can add just about any and all combinations of leftover veggies in my fridge. Cover it with enough cheese and they'll eat it!

Ingredients:

3 cups water

5 chicken bouillon cubes

1 1/2 cups diced potatoes

2 stalks celery

2 or 3 medium carrots

1/2-3/4 cup corn kernels

1 cup diced onion

1/3 cup salsa*optional*

2 cloves garlic, crushed

3 TB margarine

3 TB all-purpose flour

1.5 cups milk

2 cups shredded cheddar cheese

2 cups chopped, cooked chicken meat

1. Add chicken broth and butter to large pot.

2. Bring to a gentle boil over medium high heat.

3. Reduce heat to low.

4. Stir in diced potatoes, diced carrots, diced celery, corn, salsa, diced onion, salt and pepper.

5. Cover pot with lid, and simmer until vegetables are tender, about 20 minutes.

7. Stir flour into milk, whisk till smooth.

9. Add to broth and veggies, bring to a gentle boil, stirring until thickened.

10. Reduce heat to low, stir in shredded cheddar cheese.

13. Stir in chicken. Heat through. Serve hot.

I also like to add about 1/2 cup of chopped lettuce leaves. And to this batch I had 2 leftover green onions that were about to go bad, so I added those in too.

Hearty Ham and Bean Soup

This was my first time making this, and I mixed and matched parts of about 5 different recipes to come up with this one. My husband is no fan of ham so I went with lean, boneless pork loin chops and only a bit of ham for flavor. Turned out really tender, and very, very tasty!  We had our first snow yesterday and it is currently 20 degrees and falling outside. No better time for a thick, hearty soup like this as far as I'm concerned.  INGREDIENTS: 2 cans Great Northern beans, drained,   rinsed,  1 can red beans or black eyed peas, drained, rinsed 5 cups water 3 tsp chicken bouillon granules 1 stalk celery, chopped 1 tsp baking soda 1 medium potato, with peel, cubed 1 large chopped onion 1 tsp garlic powder 1 teaspoon ground mustard powder 2 bay leaves 1 lb boneless pork loin chops [cooked in soup for 60 minutes, then removed. Trim off all fat and cube or shred. Then toss back in for remaining cook time] 1/2 cup ham, chopped small 1/4 teaspoon ground black pepper Cover and simmer all together on low for 60 minutes

Summer’s End Vegetable Soup

5 servings of veggies a day, you say? Got ya covered.

Summer’s End Vegetable Soup
Ingredients

• 1 16 oz can diced tomatoes, undrained
• 2 cups tomato sauce
• 2 cups water
• 1 medium onion, chopped
• 2 tsp Worchestershire Sauce
• 5 cubes beef bouillon( or 2 TBSP veggie better than bouillon)
• 3 garlic cloves, minced
• 1/4 teaspoon pepper
• 1 medium potatoes, peeled and quartered
• 1 can kidney beans [or white beans], drained and rinsed
• 2 medium carrots, sliced
• 1 cup frozen corn
• 1 cup cut green beans ( from can) [or frozen is fine]
• 1 cup frozen peas
• 2 celery ribs, sliced [1 cup]
• 1 cup sliced zucchini or yellow squash
• 1 cup fresh spinach leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 cup minced fresh parsley, or 1 TB dried flakes]
• * optional* 1 cup small macaroni pasta

Directions

• In large pot combine everything, simmer for 45-60 until all veggies are tender.
• Yield: 6-8 servings.
•  Really good garnished generously with freshly grated Parmesan Cheese!

Irish Beef Stew with Guinness *Guinness Beef Stew REVISED*

Because its still 95 degrees here in Tennessee the next to last week of September, and because I sooooo want for Fall to finally arrive, I am menu planning recipes to celebrate its impending arrival. Maybe Fall will hear about my love for it and come to my house for an extended visit. Maybe?

Ingredients:

• 1-½ pound lean beef stew meat, cubed
• 1 large Yellow Onion, diced
• 2 cups Low Sodium Beef Broth
• 1 cup Guinness  [to be honest, I use pretty much the whole 11 oz. bottle]
• 3 cloves garlic
• 1 teaspoons Dried Thyme
• 1 tsp rosemary
• 3 whole Bay Leaves
• 3 whole Carrots, Peeled and Cut Into 1" Chunks
• ½ pound Baby Red Potatoes, Scrubbed and Halved
• 3 TBSP Flour
• 2 TBSP Extra light olive oil
• 1 tablespoon Chopped Flat Leaf Parsley , or 2 tsp dried parsley flakes

 Instructions

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat.
Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and bring to boil. Once boiling, cover and reduce heat to low and simmer for 45 minutes to 1 hour, stirring occasionally.
 Check for salt and pepper before serving.

Serves 4

Mexican Chicken Taco Soup

~Ingredients~
    * 1/2 cup minced onion
    * 3 cloves garlic, minced (1tsp garlic powder)
    * 1 Tablespoon chili powder
    * 1 1/2 teaspoon cumin
    * 1 teaspoon oregano
    * 3 or 4 cups water [ I used 4 and it was a bit "soupier" than I tend to care for]
    * 1 (14 ounce) can diced tomatoes
    * 1 cup salsa- [I used most of a jar of Newman's Salsa - so, more like 12 oz.]
    * 3 breasts, [abt 1 lb] even frozen is fine, or 3 cups shredded cooked chicken
    * 3 chicken bouillon cubes
    * 1 (14 ounce) can black beans(kidney, pinto, or red are fine too), rinsed, drained
    * 1 small can of corn, drained
      
 ~Toppings~
    * Corn tortilla chips
    * Shredded Cheddar-Monterey Jack cheese blend [ I used Sharp Cheddar-2 cups added INTO the soup pot just before serving]
    * Sour cream —I use non-far Greek Yogurt for more protein)

~Directions~
   Put everything **except cheese and sour cream** in large sauce pan.   Bring to boil, then cover and simmer on low for 40-45 minutes. Remove chicken, shred or cube, put back in. Add 2 cups cheese, stir until well blended and immediately serve with additional sour cream and corn chips as desired.
**Do NOT add cheese until just before ready to eat**

Irish Potato Soup! 'Cause baby it's cold outside!

It's cold. It's raining. And, they're calling for snow tonight.
To me, this says that serious comfort food is the order of the day.
And nothing comforts better than cheesy goodness, and a wee bit o' the Irish--soup, that is!
with maybe a little of that other Irish later on...

Irish Potato Soup

~Ingredients~

    * 2 tablespoons butter
    * 1 cup chopped onion
    * 2 stalks chopped celery
    * 1 teaspoon minced garlic [2 cloves]
    * 4 good sized potatoes, or about 2 lbs, cubed [I leave the skins ON]
    * 3 cups chicken broth [3 cups water, 3 tsp chicken bouillon]
    * 2 cups shredded sharp Cheddar cheese
    * 1/2 teaspoon ground black pepper
  I like to add a carrot or 2 to mine as well. But that is completely optional and not traditionally Irish. But I'm Irish, so I say it counts!

~Directions~
In a medium-large pot, melt butter over medium-high heat. Add everything EXCEPT cheese and bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until soup is thick and only small chunks of potato remain.

Add cheese and stir until cheese is melted.

Garnish with cheese and green onion, if desired.

Oh So Good Minestrone Soup

This is the first time I have ever actually eaten Minestrone Soup. But I have to say, I'll definitely make it again! I mean really, 8 veggies in 1 soup?!?!? And my family will eat it? Excellent!

Oh So Good Minestrone Soup
1/2 lb lean ground beef [ I used about 3/4 pound]
2 stalks celery, sliced
1 large onion, diced

1/4 cup diced green pepper< I say optional, since I couldn't taste it at all>
1 15oz cans diced tomatoes
1 8z cans tomato sauce
2 large carrots, sliced
3 cups beef broth [or 3 cups water + 3 tsp beef bouillon granules]
1 Tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
1 tsp salt
4 cloves garlic, minced
1/2 can green beans, drained
1/2 can kidney beans, drained and rinsed
1/2 can white or black beans, drained and rinsed
3/4 cup small pasta

Brown meat with celery, onion, and green pepper. Drain fat. Add everything to Large pot except pasta. Bring to a boil and simmer for about 45 minutes. 15 minutes before desired serving time, add pasta and simmer for about 15 minutes or till tender. Top with fresh grated Parmesan. [I think Mozzarella would be good too!]
Serves 6-8

Anne's Cheesy Chicken Vegetable Soup

This is my way to sneak in as many vegetables as possible into 1 meal! Cover them in cheese and "Oooooh this is soooo goood!" Honestly, my 3 year old was crawling up into my lap to scarf down what was in my bowl, and my 2 year old licked his clean and was giving me the "Are you gonna finish that?" stare.

Alright, I know what your thinking, "Hey, that wasn't listed on your weekly menu." I know, I know, but as a woman, and as the cook, I am entitled, as well as inclined, to change my mind due to how I'm feeling, or the weather, or, like today--the fact I didn't want red meat for the third night in a row. But in this case it was an inspired change. This was a tasty creation pulled together on the spot from what I already had on hand.

Ingredients

•     2 medium sliced carrots
•     4 cups water [enough to cover everything by about an extra half inch]
  
•     1 cup frozen broccoli florets
•     1 or 2 stalks celery, chopped
•     1 small/ medium potato diced small   
•     2 cups [or 2 breasts] shredded or cubed cooked chicken
•     2 TB chicken bouillon granules, or 5 or 6 cubes
•     Medium chopped onion, or 1 tsp onion powder
•     1 teaspoon salt
•     2 teaspoons Mrs. Dash Table blend
•     1 teaspoon garlic powder
•     2 TB grated Parmesan cheese [ to thicken]
•     1 cup shredded sharp cheddar cheese [ I use closer to 2, but I love me some cheese!]
•     1 TB dried parsley flakes

It's also good with squash,  zucchini, white beans, green beans, maybe half cup of diced tomato, or even corn.

I actually cook everything together at one time, in one pot [yes, even the frozen chicken breasts straight from the freezer] Go ahead, gasp, you know you want to!
Bring to boil then turn down to med-lo [ 2 or 3 on my dial], cover and cook about 20 minutes. Remove chicken to cool , and add cheeses while veggies continue simmering another 30 minutes on Low, not simmer, but LOW. Once chicken is cool enough  to handle, shred or dice and toss back into the pot. Stir to blend well. Done in 1 hour.

Italian Turkey Soup

It's officially Autumn, both according to the calendar and now the temperatures have finally come into agreement as well. Woo hoo!! I LOVE Fall! And in honor of my favorite season, soup's on!
Italian Turkey Soup
I adapted this from a recipe I found last week at ourbestbites.com


1/2 lb Italian sausage [ I use Johnsonville Mild, 1 or 2 fat links, skin removed and smooshed really good by hand to separate.]
1/2 lb ground turkey [ in the picture I used leftover turkey from Thanksgiving. Delicious!]
1 medium onion (about 1 cup), diced
5 garlic cloves, minced [or smashed to bits with a hammer between two paper plates, the way I like to do it!]
1 TBSP Dry Italian seasoning [= 3 tsp Oregano + 1 tsp Thyme]
1/2 tsp Salt
Pepper
1 can (15oz) canned diced tomatoes
1 can (15oz) white beans (Cannelini, Great Northern, etc) drained and rinsed
4 cups chicken broth [I did 4 cups water and 1 TBSP bouillon granules]
1 tsp dry oregano
1/2 tsp dry basil
1 TBSP dried parsley (or about 1/4 C fresh)
4-6 C fresh spinach (I used between 1 1/2 and 2 cups frozen)* KALE can be substituted here-(use 2 cups fresh)
fresh grated Parmesan cheese

* I like to sometimes add zucchini too

**I like to cook the meat separately covered in water, so as to separate the fat more effectively. Drain when no longer pink. Rinse and drain again before adding to rest of soup.**

In med/large pot on med-hi heat add everything but meat together and bring to boil. Then reduce to medium heat and add in cooked meats. Last, add in spinach and parsley and simmer all together about 30 minutes.

Ladle into bowls and top with freshly grated Parmesan cheese.

** I Highly recommend you serve this with a big chunk of your favorite bread. This broth demands--yes, I said DEMANDS, that you sop up every possible drop! Followed up with perhaps even a quick sliding of your finger across the bottom of the bowl just to be sure you got it all!
I like to use a rosemary French bread. SOOOO GOOOOOD!