Cheesy Broccoli Potato Soup

17 Minute (no kidding) EASY Cheesy Broccoli Potato Soup

32 ounces low sodium chicken broth
1/2 cup onion, chopped
2 cups fresh broccoli, chopped
1 cup instant potato flakes
1 cup mild cheddar cheese, shredded
1 cup skim milk
2 tablespoons butter

Directions:
1 Place broth, onions, and broccoli in a pan and simmer 8-10 minutes…don't over cook or you'll get a horrible and stinky soup!
2 Add milk, butter, cheese and stir in potato flakes.
3 Heat 2-3 more minutes.
4 HINT:  Adjust soup's consistency by adding milk to thin or potato flakes to thicken.

Cheesy Corn Chowder

Traditional corn chowder is made with heavy cream, but with the creaminess of the Potato Flakes, this recipe is just as rich as the ‘real thing’!  This chowder is a quick, easy, and tasty meal that makes plenty of leftovers for a quick lunch or dinner throughout the week! Even the pickiest of eaters are guaranteed to love this chowder and when served with chicken (either mixed in or as a side) it makes the perfect well rounded meal on a chilly day!

Makes about 6 — 1 cup servings

Ingredients:

• 1 Small yellow onion, chopped
• 1/2 cup Carrots, chopped
• 3 stalks Celery, roughly chopped
• 1 medium Red bell pepper, roughly chopped
• 2 cups Idaho^® Spuds^™ Classic Flakes
• 2 cups low fat milk
• 1 cup water
• 2 Chicken bouillon cubes + 2 cups water OR 2 cups chicken broth
• 1 (15 oz) can creamed corn
• Pinch sweetener of choice
• Pinch Salt and Pepper (or to taste)
• 1/2 cup Grated low fat cheddar or mozzarella cheese
• 1/4 cup Grated parmesan cheese

Optional: 2 cups chicken, cooked and shredded or chopped. Additional corn and/or cooked bacon, crumbled for topping.

Preparation:

1. Gather ingredients, chop and wash veggies, and open can of creamed corn. Add everything except for the cheddar and parmesan cheese (and optional toppings, if using) to a large pot and bring to a boil. Turn heat down to medium low and cover. Cook on medium low heat for about 45 minutes, or until all of the vegetables are tender, stirring occasionally.
2. After cooking, ladle or pour contents from the pot into a blender. Blend until vegetables are just smooth, (or until completely smooth if you prefer a smoother chowder).
3. Pour everything back into the pot and stir in the cheddar and parmesan cheese until everything is well-combined. Stir in optional corn and/or cooked chicken if desired for a more textured soup, or top with additional cheese and/or bacon if you wish!

Taco Soup

 2 lbs. Hamburger or Chicken  (cook and drain)
 large onion (cook with meat)
 1 pckg. taco seasoning
 2 cans corn with liquid
 2 cans red kidney beans drained
 1 can tomato soup
 2 cups mild salsa
 2 cans mexican tomatoes chopped (or any flavor)
 1 can sliced black olives
 1 1/2 cup water (can use chicken water)(Wheat addition: 1 cup of wheat berries can be added to soup)

 Bring to a boil and simmer.  Serve with tortilla chips, sour cream and grated cheddar cheese.  Put all in soup. 

Chili Blanco

1 pound small white beans
6 cups chicken broth
1 tsp. chicken stock base
2 brown onions, chopped
1 tbsp. vegetable oil
3-4 cloves garlic, minced
17 ½ ounce can diced green chilies
4 tsp. ground cumin
2 tsp. dried oregano
2 tsp. cayenne pepper
4 cups cooked and diced chicken
1 cup sour cream
3 cups Monterey jack cheese, shredded

Soak beans for a few hours. Drain. Combine beans, broth and chicken stock base in a
large pot. Simmer, covered for about 2 hours, or until tender and soft. Saute onions in
oil until golden. Add onions, garlic, green chilies, cumin, oregano, cayenne pepper and
chicken to bean mixture. Simmer for another 30 minutes. Add sour cream and jack
cheese. Heat just until cheese melts.

Cooks Note: Overcooking or boiling hard after adding sour cream and cheese can make
the beans hard and cause mixture to separate.
Serve with the garnishes and white corn chips.

Garnish with:
sour cream
chopped cilantro
chpped green onions
chopped tomatoes

Cream of Chicken Condensed Soup

• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and or meat for a complete meal.  You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).

Black Bean and Salsa Soup

Ingredients

• 2 1/2 cups cooked black beans, drained
• 1 1/2 cups beef or vegetable broth
• 1 cup chunky salsa
• 1 teaspoon ground cumin
• 4 tablespoons sour cream
• 2 tablespoons thinly sliced green onion

Directions

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Carrot Lentil Soup

3 Tbsp. chicken bouillon

1 Tbsp. parsley flakes

½ tsp. black pepper

½ cup lentils

½ cup red lentils

½ cup green split peas

½ cup yellow split peas

¼ cup dehydrated minced onions

½ cup dehydrated carrots

9 cups water

Combine dry ingredients into a crock pot and then add water.  Cover and cook on low for 7-8 hours, or until peas and lentils are soft. 

Note: You can substitute regular lentils if you can’t find red lentils, and green split peas if you can’t find yellow split peas.

Curried Carrot Soup

Ingredients

     1 ½ cups dehydrated carrots, reconstituted in 3 cups water

     ½ pound fresh mushrooms, sliced

     ½ cup chopped onion or ¼ cup dried minced onions

     2 tablespoons butter

     2 tablespoons all-purpose flour

     2 teaspoon curry powder

     3 cups vegetable broth

     1 can (12 ounces) evaporated milk

     2 tablespoon honey

     1teaspoon salt

     1/4 teaspoon pepper

   1/4 teaspoon ground nutmeg

     Minced chives

Directions

     Add 3 cups water to 1 ½ cups dehydrated carrots and allow to sit for 20 minutes.

     Drain off and reserve about half of the water.  Pour water and carrots into a

     blender and puree mixture until it is the consistency

     of canned pumpkin.  Add additional water if necessary.

      

     In a large saucepan, sauté the mushrooms and onion in butter

     Until tender. Stir in the flour and curry powder until blended.

     Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or

     until thickened. Add the pureed carrots, milk, honey, salt, pepper and

     nutmeg; heat through. Garnish with chives if desired.

      

Laurel’s notes: I’m the only one in my family that likes mushrooms so I skip the mushrooms and add chopped up potatoes instead.  You can peel and chop up 2-3 potatoes then microwave them until tender, or you can use canned potatoes. I usually double this recipe.  I love strong flavors so I usually add a heaping teaspoon of curry and the other seasonings.  Then I just keep adding and tasting until I like the flavor.

Vegetable Beef Noodle Soup

3 1/2 cups Beef Stock or Beef Broth

3 1/2 cups Water

2 cans Cooked Beef

(You can get this at Smith's and it's really good in soups and fajitas.)

1 (14 to 16-ounce) can Diced Tomatoes

1 cup Medium Egg Noodles

2 medium Fresh Carrots, peeled and thinly sliced.

(Dehydrated carrots can be replaced for the fresh - 1/3 cup Dried.)

2 Ribs Celery, strings removed, halved and diced.

(Dehydrated celery can be replaced for fresh - 2 Tbsp. Dried.)

1 large Yellow Onion, peeled and diced.

(Dried minced onion can be replaced for the fresh - 1/4 cup Dried.)

1/2 cup Frozen Peas

(Freeze Dried Peas can be replaced for the fresh - 1/4 cup Dried.)

1 large Clove Garlic, peeled

(Dried Minced Garlic can be replaced for fresh.)

1 Bay Leaf

1/2 tsp. Dried Thyme

Black Pepper and Kosher Salt to taste.

 

Note:

If using all Dehydrated or Freeze Dried ingredients

increase water and beef stock by 1 cup each.

 

Recipe Instructions:

Add all of the ingredients with the exception of the noodles

to a Crockpot and cook on medium heat for 4-5 hours.

Add noodles the last hour.

Creamy Corn And Oat Soup

 

Creamy Corn And Oat Soup is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. This Creamy Corn And Oat Soup is never going to fail as an Appetizer. The main ingredient in Creamy Corn And Oat Soup is always oat. Its good to make Creamy Corn And Oat Soup for your family member whose diet is full of Low Fat recipes. Include this Creamy Corn And Oat soup recipe in your most-liked list and make it as many times you wish to.

2 c. fresh or frozen com kernels                            ¼ tsp. black pepper

1 c. rolled oats                                                          Pinch of salt

½ c. chopped onion                                                 2 T. chopped fresh parsley

2 garlic cloves, minced

In a medium-size saucepan combine the corn, oats, onion, garlic, pepper, salt and 3 ½ c. of water. Bring the mixture to a boil over medium heat, reduce the heat to low and simmer 15 minutes. If a thinner soup is preferred, add up to ½ c. of water.

Remove the pan from the heat, stir in 1 T. of the parsley and divide the soup among 4 bowls. Sprinkle the soup with the remaining parsley.

Sausage Lentil Soup

You can also substitute split peas for half of the lentils and canned corned beef hash instead of the sausage. Just make sure you heat the corned beef in a pan first.  Add your favorite spices too.  You can also add canned baby carrots.

2 quarts water
2-1/4 cups (about 1 pound) lentils, picked over and rinsed
9 to 12 ounces summer sausage, sliced and quartered
1 teaspoon salt
2 tablespoons dried onion
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
4 beef bouillon cubes

Combine ingredients in a 4 quart Dutch oven or soup pot.  Bring to a boil.  Reduce heat; cover.  Simmer 1 hour.  Serves 6 to 8.

from: Cheryl Driggs http://www.simplyprepared.com/

Beef Chili

Here's the winner out of 18 entries in a recent church chili cook-off.  Enjoy!

1 can (14 ounces) low fat beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15-1/2 ounces) pinto beans, rinsed and drained or
   2 cups cooked pinto beans
1 can (16 ounces) kidney beans, rinsed and drained or
   2 cups cooked kidney beans
1/4 cup dried onion
1 can (12 ounces) roast beef, rinsed, drained, and shredded
1 cup cooked whole wheat
1 tablespoon chili powder

Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat and cover. Simmer for 1 hour. Serves 4 to 6. 

from: Cheryl Driggs http://www.simplyprepared.com/

Pantry Soup Mix

1/2 cup split green peas
1/2 cup lentils
1/4 cup dried onion
1/4 teaspoon dried minced garlic
1/3 cup pearl barley
1/3 cup long grain white rice
1 teaspoon salt
4 beef bouillon cubes

Combine ingredients and add to 2-1/2 quarts boiling water.  Return to boil.  Cover; simmer about 1 hour or until peas and lentils are tender.

VARIATIONS:  Dried vegetables may be added to the mix.  Increase water, adding twice as much water as dried vegetables when cooking.  A can of chopped green chilies or 8 ounces (2 cups) of beef, sausage, or ham may also be added.  One or 2 cans of mixed vegetables may be added the last 15 to 30 minutes of cooking.

Pantry Soup Mix can be assembled ahead of time and stored in an airtight container or dry heat processed.  It can also be layered in jars or cellophane bags and used as gifts.

from: Cheryl Driggs www.simplyprepared.com

Chili

 

2 cans chicken 1 can corn

2 cans (14 oz each) stewed tomatoes,

    chopped with liquid

2 tsp. chili powder

1 tsp garlic

1/2 tsp minced garlic

2 cans beans (any kind) 

1 can tomato soup

(cheese)

tortilla chips or tortillas

Combine ingredients through tomato soup. Heat through and simmer for 10 

minutes.  Serve with tortillas, cheese and sour cream.

Tortilla Soup

 

 

 

2 cans chicken

1 cup salsa or tomato sauce (milder)

2 cans (14 oz each) stewed tomatoes,

chopped with liquid

1 Tbsp ground cumin

2 cans chicken broth

1 can coconut milk

1/2 tsp minced garlic

2 Tbsp dried or 1/4 c. fresh Cilantro

optional:  1 can corn

1 can black beans

tortilla chips (or jasmine rice)

Combine ingredients to cilantro in a greased slow cooker.  Cover and cook on high 4-6 hours or low for 8-9 hours.  Add optional ingredients the last hour or half hour of cook time.  Serve hot soup over chips or  rice with shredded cheese and a dollop of sour cream.

Lentil Soup

½ cup lentils

¼ cup dried carrots

¼ cup dried onion

¼ cup dried celery

2” square of tomato leather

Seasonings to taste

Mix and store in a cool, dry place. Cook by adding to 5 cups of boiling water and simmer until the vegetables are tender, about 40 minutes.  Add seasonings at the end of cooking time.

Mexican Soup – A Lutz Family Favorite!

4 C. water

4 cubes of boullion (chicken, beef or vegetable)

2 C. refried beans

2-15 oz cans of diced tomatoes with green chili peppers added

1-15 oz. can of corn

3 T. dehydrated onions

6 C. black beans

Optional Seasonings: onion salt, pepper, garlic powder, cumin, dried red pepper flakes, chili powder, hot sauce – whatever your family likes. Start with a little spice and then add as desired. Mix water and boullion in a large pot. Add refried beans, tomatoes with juice, corn with juice, dehydrated onions and black beans. Add desired seasonings. Simmer 15 minutes. Serve with toppings such as tortilla chips, shredded cheese or homemade queso fresco, fresh diced tomatoes, diced avocados, fresh cilantro, sliced olives, diced onions, sour cream and salsa. Serves 8 

Instant Potato Soup

4 slices bacon, diced
1 medium onion, diced (¼ C dried + H2O)
1 carrot, diced (¼ C dried+ H2O)
2 ribs celery, diced
1 (10 ½-ounce) can chicken broth
2 ½ cups milk (or equal parts milk and cream)
1 ½ cups instant mashed potato flakes
Salt and pepper
2 green onions, thinly sliced (optional)

Place the bacon in a 2-quart Dutch oven or saucepan and cook over medium-high heat until crisp. Remove bacon pieces with a slotted spoon and set aside. Add onions, carrots and celery; cook over low heat until vegetables are soft, stirring occasionally.

Add chicken broth to the pot and bring to a boil. Remove from heat and add milk. Gradually stir in instant potatoes, blending smoothly. Season to taste with salt and pepper.

Gently heat soup to desired temperature; do not boil. Add more milk if soup seems too thick, more flakes if too thin. Serve topped with green onion and reserved bacon. Makes 6 servings.

Instant Potato Soup Mix

2 cups instant mashed potatoes, blended
1½ cups instant milk powder (not the one from cannery)
2 tbsps instant chicken boullion
2 tsp dried minced onion
1 tsp dried parsley
¼ tsp pepper
¼ tsp dried thyme
1/8 tsp turmeric
1½ tsp seasoning salt

Combine all ingredients in a bowl and mix. Store in 1 quart jar (great gift idea!). Alternatively, you could divide the mix into small ziploc bags, adding 1/2 cup to each bag, as a handy addition to pack with your lunch.

To serve, place ½ cup instant soup mix in a soup bowl, cup or mug. Add one cup of boiling water and stir until smooth.