All Cans Tortilla Soup- Sara

• 1 can chunk chicken (or 1-2 cups cooked, diced chicken)
  1 can black beans (drained)
  1 can chicken broth
  1 can corn (drained)
  1 can refried beans
  1 cup salsa
  1 cup shredded cheese
  • Pour all ingredients except cheese in a pot. Heat until boiling, then cook on low for 10 minutes. Add the cheese until melted. Serve with a dab of sour cream and tortilla chips. (can be adapted for food storage as well)

Chicken and Dumplings- Sara

• 3 lbs. of breasts and thighs
• 3 small carrots chopped
• 1 onion, chopped
• 3 ribs celery, chopped
• 3 cloves garlic
• Salt (1 ½ tsp)
• Pepper to taste
• 4 cups water
• 2 bay leaves
• 4 sprigs fresh parsley
• Thyme 1 tsp
  • Boil-25 min—35 min. Remove chicken. Skin and bone the chicken (set aside). Reduce the broth a little by boiling soup a few minutes longer. Remove bay leaves.
• 1 cup flour
• 2 tsp baking powder
• 1 tsp salt
• ½ cup milk
  • Mix and spoon into soup. Cover. After 5 minutes, turn over dumplings. 5 more minutes, then add chicken. Heat 2-3 more minutes.
  • **I actually prefer the Bisquick dumplings recipe (on the box), but if you don't have Bisquick on hand, this dumpling recipe is okay. The soup is great though!

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