Taco Soup

Ingredients:
1 lb. hamburger meat (browned & drained)
1 chopped onion (I use about 2 cups of frozen, pre-chopped onions)
1 packet of taco seasoning (I use mild)
1 undrained can of Rotel (I use mild)
1 can of tomato soup
1 undrained can of pinto beans
1 undrained can of whole kernel corn
1 can of water (add more or less depending how thick you want your soup)

Cook hamburger meat & onions together until the meat is browned, then drain. Add all the other ingredients & stir well. Simmer at medium heat for 20-30 minutes. Stir often so it won’t stick.

I serve mine with grated cheddar cheese, a dollop of sour cream, & tortilla chips. This is a quick, one pot recipe. Enjoy!

Mama’s Vegetable Soup

1 can of tomato soup
1 can stewed tomatoes
1 bag of “vegetable soup” frozen vegetables (I can only find them at WalMart)
1 lb of browned and drained ground beef

Add all ingredients in crock pot and cook for 4-6 hours on high. Enjoy!

TOMATO BASIL SOUP

3 cloves garlic
2 tablespoons olive oil
2- 14 ounce cans crushed tomato
1- 14 ounce can diced tomatoes
2 cups chicken stock
1 tsp sea salt
1 tsp sugar
1/2 tsp black pepper
1/4 cup heavy cream
3 tablespoons fresh chopped basil

Sauté garlic in olive oil. Add all other ingredients ( including juice from tomatoes) and let simmer for 10 minutes.

TURNIP GREEN SOUP

1 (16 OUNCE) PACKAGE FROZEN, CHOPPED TURIP GREENS
2 CANS GREAT NORTHERN BEANS
2 PACKAGES KNORR VEGETABLE SOUP MIX
1 POUND KIELBASA SAUSAGE (CONECUH BRAND SUGGESTED)
4 CUPS WATER
2 TEASPOONS SUGAR
2 TEASPOONS TABASCO SAUCE

Slice sausage thin and combine all ingredients. Cook at least one hour; simmer longer to enhance flavor. Serve in a bowl with CORNBREAD….of course!!

Freezes well, but you won’t get the chance!

Cabbage Beef Soup

1 pound lean ground beef
1/2 head medium cabbage shredded/chopped
2 ribs celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 (16 ounce) can kidney beans
1 (28 ounce) can tomatoes (chop the tomatoes if whole)
4 beef bouillon cubes
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
Salt and pepper to taste

Brown ground beef and drain. Add remaining ingredients to ground beef, adding 28 ounces of water using the 28 ounce tomato can.

Bring to a boil and simmer for at least one hour or until veggies are tender.

Chili Soup

1 pound hamburger
1 onion, chopped
2 tablespoons flour
¼ cup brown sugar
1 can kidney beans
1 (11 ½-ounce) can tomato juice
Chili powder

Brown hamburger and onion. Drain grease. Add 2 tablespoons flour and brown sugar; stir. Add kidney beans and tomato juice. Add chili powder to taste. Simmer for 15 minutes. Serves 4 – 6.

**Good with V-8 instead of tomato juice. Try serving this over rice or noodles to stretch it—also good on Texas toast or hamburger buns.

What a great idea!!!! I love it and love new recipes. What’s up for February?

We’re planning to do freezer meals/recipes that freeze well for February. Get your recipe(s) ready!
Thanks for commenting!
-Taylor A.

Mama’s Homemade Soup

2 lbs. of cubed beef (stew meat)
1-2 bags of frozen soup vegetables
4-6 cans of stewed tomatoes
4 beef boulion cubes
1/4 cup (about) Worcestershire sauce
1 tbsp instant minced onions
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp celery seed
1/2 tbsp celery salt
1/2 tbsp Cavender’s Greek seasoning

In a large soup pot add beef, seasonings, boulion cubes, worcestershire sauce. Bring to a boil letting meat brown. Add soup vegetables. Reduce heat to low. Graduale add stewed tomatoes. Let simmer as long as want and add water if needed. Depending on size of pot depends on how much stewed tomatoes and veggies you use. Can be cooked in crockpot all day. The longer it cooks the better.

Bacon Cheeseburger Soup

10 slices of bacon, cut into 1/2 inch pieces
2 pounds ground beef
1 onion, diced
2 tsp. garlic, minced
4 cups of chicken broth
1 (14.5 oz) can of petite diced tomatoes, undrained
1 (10.75 oz) can cheddar cheese soup
2 Tbsp, Worcestershire sauce
1/4 cup dill pickle relish
1 (2.8 oz) can of French fried onions

In a large soup pot or dutch oven, cook bacon until crisp. Remove from the pot and drain on paper towels.
Add ground beef, onion , and garlic to pot with bacon grease. Cook until beef is no longer pink and onion is tender. Drain off grease.
Add chicken broth, tomatoes, cheese soup, and Worcestershire sauce to the meat mixture. Cook for 10 to 15 minutes or until heated through. Mix in pickle relish.
Serve in bowls topped with the cooked bacon followed by the French fried onions. Serves 6 to 8.

CHICKEN AND RICE SOUP

1 box of Uncle Ben’s Long Grain and Wild Rice-Fast Cook Recipe (6.2 oz box-use rice and seasoning packet)
5 chicken tenders or 2 chicken breasts
4 cups water
1-2 carrots- sliced
2 cans cream of chicken soup
1 can chicken noodle soup
1 pint of Fat Free Half and Half
Optional- 1/4 cup chopped onion and 1 chopped celery rib

Boil chicken in 4 cups of water until tender and remove from broth (reserve). Chop and have ready to add back to soup.

Add the following to broth and simmer 10 min or until rice tender-Rice and seasoning, celery, carrot, onion.

Then add to the broth mixture- soups, half and half and chicken. Salt and pepper to taste and simmer until ready to serve. May need to add more water if soup seems too thick.

Creamy White Chicken Chili
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil (I use vegetable oil & it tastes the same)
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream

Directions:
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken in no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from heat; stir in sour cream and heavy whipping cream. Yield 7 servings
*I always double this because all my family wants seconds

CREAMY POTATO SOUP
4 cups peeled, cubed potatoes
1 cup (3/4-inch slices celery
1 cup coarsely chopped onion
2 cups water
2 teaspoons salt
1 cup milk
1 cup whipping cream
3 Tablespoons butter or margarine, melted
1 Tablespoon dried parsley flakes
1/2 teaspoon caraway seeds
1/8 teaspoon pepper

Combine potatoes, celery, onion, water, and salt in a large dutch oven. Simmer, covered, about 20 minutes, or until potatoes are tender.

Mash mixture once or twice with a potato masher, leaing some vegetale pieces whole. Stir in remaining ingredients; return to heat and cook, stirring constantly, until soup is thoroughly heated. Yield: about 7 cups

Creamy Spinach Soup

1 Box Chopped or Cut Leaf Frozen Spinach 1 1/2 C. Water
1 Can Cream of Chicken Soup 1/2 tsp. Garlic salt
1 8 oz. Sour Cream 1 Chicken Bouillon Cube

Thaw in the microwave and drain spinach thoroughly. Add all remaining ingredients. Simmer 20 minutes, stirring occasionally. Serve with Garlic/cheddar cheese toast.

FYI: The original recipe calls 1 1/2 tsp. garlic salt and 2 chicken bouillon cubes but I find it too salty! And I like salt! Try this recipe first. Add or take away to your taste.

Dayna Briggs

The recipe doesn’t post exactly like you space it, sorry!

Santa Fe Soup
Brown 2 lbs. ground chuck, drain
Add in 1 chopped onion
Stir 2 pkg. dry ranch dressing & 2 pkg. taco seasoning mix
Add (without draining):
1 can black beans
1 can kidney beans
1 can pinto beans
1 16 oz. can diced tomatoes w/chilies
1 16 oz. can tomato wedges
2 16 oz. cans white corn
2 cans water
Cook approx. 2 hours.
Add grated cheese and sour cream when ready to serve….great with Tostitos Round Chips.

Sausage/Wild Rice Soup

1 box of Uncle Ben’s Wild Rice (cooked according to pkg directions)
1 roll of sausage (I use Tennessee Pride.)
1/2 chopped onion (I sometimes use about 1/2 bag of frozen chopped onion.)
3 cans of Cream of Potato Soup
2 pts. Half & Half (I use Fat-free.)
8-12 oz. Mexican Velveeta Cheese (cut in cubes)

Cook wild rice according to pkg directions. In a large nonstick skillet, brown 1 roll of sausage and saute about 1/2 of an onion with it. Do not drain. Then add to the sausage mixture: 3 cans of Cream of Potato soup, 2 pts. Half & Half, and the cubes of Mexican Velveeta cheese. Stir often on medium/low heat until the cheese melts. (Be careful because it can burn easily if the heat is too high.) Then add the wild rice and mix well. I usually put it in my crock pot of low or warm until ready to serve.

This soup with a pan of cornbread makes a meal. I hope your family enjoys it as much as mine does!!!

Easy Potato Soup
6-8 potatoes, peeled and diced
1 can cream of onion soup
1 can cream of chicken soup
1 (5 oz.) can evaporated milk
1 stick of butter
1 lb. Velveeta cheese

Boil potatoes until done. Don’t pour off excess water. Add all other ingredients. Simmer until ready to eat. Top with bacon bits and shredded cheese. This tastes like O’Charley’s loaded potato soup. Serve with cornbread.

Broccoli Cheese Soup

Cook 1 pkg. chopped broccoli with 1/4 cup water until tender.

Then add:
1 can cream of celery soup
1 can cream of chicken soup
1 can broccoli cheese soup
1 lb. pkg Velveeta Cheese (Can use Mexican Velveeta if you like.)
Cook on low heat until hot. Add milk to obtain the preferred consistency.

Corn Chowder

2 cans whole kernel corn
1 can cream of mushroom or cheddar cheese soup
1 can cream of chicken soup
1 can evaporated milk
Salt and pepper to taste
3 cups diced potatoes (wash and leave skin on)
dash of celery salt
dash of onion salt

Combine all ingredients in large pan and cook on medium heat until vegetables are done. Can be cooked in crock pot-cook on high for 30 minutes; turn to low and continue cooking 2-3 hours.

Corner Bakery Roasted Tomato Basil Soup

4 c. chicken stock
1/4 c. olive oil
28 oz. can of tomatoes
3 lbs. fresh Roma tomatoes
1 T. salt
1 1/2 t. pepper
2 c. white onion, chopped
6 garlic cloves, diced
1/4 to 1/2 t. red pepper flakes (depending on your taste and like of spice)
2 c. fresh basil leaves
1 t. thyme

1. Preheat oven to 425 degrees.
2. Cut Roma tomatoes in half and make a nice olive oil, salt, and pepper jacuzzi for them to simmer in. Toss them around and then put them in one layer on a baking sheet for 45 minutes.
3. In a large pot saute onion, garlic, and red pepper flakes in olive oil until the onions turn a brown tan.
4. Add canned tomatoes, basil, thyme, and chicken stock to pot.
5. Add the roasted tomatoes to the pot.
6. Simmer for 45 minutes.
7. Puree in blender.
8. Garnish with whole basil leaves.

is there a way to print just the recipes we want and is there a way for me to forward them to my daughter and daughter in law, they always want whatever I get.

No, there’s not a way to directly print each recipe. I’d suggest copying the text & pasting it directly into an email or Word document to send to your family members.