Clam Chowder- Annaliese

• 2 (6oz) cans chopped clams
• 3/4 c. butter
• 1 c. diced celery
• 1 1/2 t. salt
• 1 c.diced onion
• 1/2 t. pepper
• 1 c. diced potato
• 1/2 t.sugar
• 3/4 flour
• 1 pint half and half
  • Drain clams. Pour juice over vegies in pan. Add enough water to cover. Simmer until tender. Melt butter in soup pot. Add flour; blend well. Add seasonings, undrained vegies, cream, and clams. Heat until bubbly, stirring to prevent scorching.

Lean & Free Minestrone Soup- Annaliese

• saute
  • 1/4 c. olive oil
  • 3 c diced onion
  • 3 c. diced carrots
  • 2 c diced celery
• add
  • 2 c. diced tomato (canned)
  • 2 c. green beans (cooked/ canned)
  • 2 c. kidney beans (cooked/ canned)
  • 2 c. chopped cabbage
  • 2 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp garlic powder
  • 3 T beef boullion
  • 2 T chikcken boullion
  • 1 1/2 tsp basil
  • 2 tsp oregano
  • 8 c. water
  • 8 oz tom. sauce
  • 1/2 c. barley
• Simmer 45 min. then add
  • 15 oz. can garbanzo beans
  • 1 c. dry macaroni
• Simmer until noodles are tender
• makes 12 1-cup servings

Mama Liese's Chili Con Carne- Annaliese

• Brown 1 pound hamburger with salt
• Saute 1 green pepper, 2 stalks celery, 1 large onion, 2 tsp. minced garlic
• Add 4c. chopped tomatoes (with liquid) and 1 c. (or 12 oz can) tom. sauce
• Add 4c. beef broth and spices: 2 T chili powder, 1 T cumin, 2 tsp. salt, 1/2 tsp pepper, 1/2 tsp oregano, as many dashes of hot pepper sauce/ tobasco as you like
  • Simmer 1 hour or so
  • Add 2 c. (or 2 cans) beans (pinto or navy are good)
  • Simmer another 30 min. or so
  • (sometimes I add 1-2 cups frozen corn)

Grandma White's Veggie Cheese Soup (easy)- Annaliese

• 1 qt. water
• 4 tsp. chicken bullion
• 1 large diced potato
  • boil untill potatoes are semi tender
  • add 2 cans cream of chicken soup; whisk till smooth
  • add 1 pound of frozen veg. (carrots, broc, squash, caul. etc.)
  • simmer till veg. are tender--
  • add 1/2 pound Velveeta cheese, cut up. Stir in until melted.

Beef Stew- Annaliese

• 1 1/2 lbs stew meat, cut in 1" cubes
• 2 cloves garlic, minced
• 2 bay leaves
• 2 tsp. salt
• 2 tsp. prepared mustard
• 1 tsp. thyme
• 1/2 tsp pepper
• 1 tsp onion powder
• 4 c. beef broth
• 5 c. or so, chopped potato, onion, carrots, celery
• 1/2 c. cold water plus 4 T flour to thicken
  • Brown meat; add broth and spices. Cover and simmer 1 1/2 hrs. Add veg and cook 30 more min. Add flour and water to boiling pot, to thicken. serves 10

French Onion Soup-Annaliese

• 4 Tbsp butter
• 4 cups thinly sliced onions
  • Saute in large pot 8-10 minutes, until transparent
• 2 qts (8 cups) beef broth
• 2 tsp Worcestershire sauce
  • Add to onions; bring to a boil
  • Simmer 10-15 minutes
  • Serve with Slice of Swiss cheese, soda crackers, bread

"Award" Winning Enchilada Soup

• I really did win a first place award for this at our ward chili cook-off. It isn't even a chili. Good stuff.
  • Saute:
  • 2 garlic cloves, minced
  • 1 medium onion chopped
  • 4 Tbs oil
• Add:
  • 4 cups water
  • 1- 15oz can diced stewed tomatoes
  • 1-4oz can chopped green chilies
    2- beef boullion cubes
    3- Chicken boullion cubes
    1-2 cups, diced or shredded cooked chiken
    1 TBS cumin
    1 medium Zuccini diced
    Garlic salt and pepper to taste.
• Cook until zucchini is softened
  1 can of corn or use frozen
• Then Add:
  8 oz sour cream
  1 can cream of chicken soup
  12 oz can evaporated milk
  2-3 cups shredded cheese
• The last time I made this I added a can of great northern beans, and I usually add a little more cumin, cause I like it, so add as much as you like. If you like, add chili powder as well. Ladle into bowls and serve with tortilla chips.

Ham and Vegetable Soup-

• Saute:
  1 medium onion chopped
  2 cloves of garlic minced
  1 Tbs butter
• Add:
  5 cups of water
  1 1/4 cups of diced red potatoes
  1 Medium carrot sliced
  1/2 cup long grain rice
  1 1/2 tsp chicken boullion granules
  1 tsp dried dillweed
  1/4 tsp white or black pepper
  • Bring to boil, reduce heat. Simmer for 15 min or until rice and veggies are tender.
• Add:
  1-2 cups diced ham
  3 1/4 cups fresh spinach lightly chopped, stems removed.
  • Simmer 1-2 minutes, just until spinach is wilted.
• Stir in, heat but do not boil
  1 cup light cream or half and half.
  If desired garnish with fresh dill

Favorite Minestrone Soup- Mylinda

• ¼C olive oil
• 3C diced onion
• 3C diced carrots
• 2C diced celery
• 2C canned or bottles tomatoes (diced)
• 1 16oz can green beans drained
• 1 15oz can Kidney beans drained and rinsed
• 2C cabbage chopped
• 2t salt
• 1t white pepper
• 1 ½ t garlic powder
• 3T beef bullion
• 2T chicken bullion
• 1 ½ t basil
• 2 t oregano
• 8C water
• 1 8oz can tomato sauce
• ½ C barley
• 1 15oz can garbanzo beans drained
• 1C uncooked macaroni 
• Heat olive oil in large pot. Sauté onions, carrots, and celery. Add tomatoes, green beans, kidney beans, cabbage, salt, pepper, garlic powder, beef bullion, chicken bullion, basil, oregano, water, tomato sauce, and barley. Simmer for 45 min. Stir in garbanzo beans and macaroni. Simmer till macaroni is tender.
  
  
  

Slow Cook Pork Tortilla Soup- Sara

• 3-4 lbs Pork Roast (You can use about 4 chicken breasts instead)
• ½-1 tsp. taco seasoning
• Garlic Salt and Onion Powder
• 2 16 oz. jars salsa (I like to use Taco Bell mild)
• 6 cups chicken broth (3 cans or use bullion)
• 2-15 oz cans black beans (lightly drained)
• 1-15 oz can corn (lightly drained)
• 1-15 oz can diced tomatoes with green chilies
• Trim fat off pork. Rub with seasoning. Place in large crockpot. Pour salsa over top. Slow cook on low for 4-6 hours. Break apart roast. (I take out half of meat for another recipe, but you can leave all meat in for a meatier soup).
• Add all other ingredients. Add dashes of garlic salt and taco seasoning to taste. Simmer on low for 2-4 hours or on high for 1 hour. Serve with crushed tortilla chips, shredded cheese, diced avocado, and sour cream. This is always a hit!