Posts Tagged ‘soups’

When ever I need something fast and warm and feeling half-way, kinda, some what healthy I make this.

It is kinda, sorta healthy because it has veggies in it.

My kids LOVE (with all capitol letter) this. Even the hubby loves this.

Mac & Cheese Soup

Ingredients

• 1 pkg (32 oz) Chicken broth
• 6 oz noodles (i.e. pasta shells)
• 1 bag Frozen broccoli, cauliflower, carrot blend
• 1 ½ cups milk
• 2 Tbsp flour
• 2 cups Sharp cheddar cheese, shredded

Directions

1. In a large pot, bring broth to a boil over high heat.
2. Add pasta and reduce heat to medium. Bring to a simmer.
3. Simmer uncovered for 5 min.
4. Add veggies and cook until veggies and pasta are tender. About 5-7 min more.
5. Combine milk and flour in a re-sealable container; sake well to combine.
6. Stir milk mix into pasta and veggies. Cook until bubbly.
7. Add cheese and cook until melted.
8. Serve warm.

The last few days it has been a bit cold here. Let me clarify….cold for Arizona. Shoot we even got a bit of snow at our cabin (it didn’t last but an hour, but it is still something)

So what goes perfect for a cold day……Chowder. MMMMMMmmmm. I am getting warm just thinking about it.

So for dinner I made this.

Please, please, please forgive me for the pictures. My camera is still busted and the camera shop wants over $400 to fix it. So I am trying to convince the handsome, sweet, super buff husband (hopefully he is reading this )to get me a new one instead.

To make this even easier, I made it in my crock-pot.

First up, the veggies. Chop them all up and toss in.

After they are nice and tender (about 1 1/2 hours) add your thickening.

Tip: Put your milk and flour into a sealable container and shake well.

Let that cook till it is thick and bubbly.

Add your clams, and seasoning. Turn heat to low and cook for another hour.

This seasoning is incredible. It add a whole different flavor to anything.

30 min before serving add your crab meat.

Chipotle Crab-Clam Chowder

Ingredients

• 2 cans (6.5 oz each) minced Clams, drained
• 1 can (6.5 oz) Crab meat
• 2 cups diced potatoes
• 2 cups diced carrots
• ½ cup onion, finely chopped
• 2 cups water
• 1 cup milk
• 2 cups heavy cream
• 4 Tbsp. flour
• 1 ½ Tbsp Chipotle Chile seasoning
• Salt and pepper to taste

Directions

1. In your crock-pot, cook your veggies (carrots, potatoes and onion) in water for about 1.5 hours or until tender on high heat.
2. In a re-sealable container add your milk and flour. Seal and shake well to mix. Pour into crock-pot.
3. Add your cream and clams. Add your seasoning and salt and pepper.
4. Cook until thick and bubbly, about 1 more hour. You can add more milk to thin to desired consistency if needed.
5. Turn heat to low and add crab. Cook 30 min more.
6. Serve warm.

Any time I don’t really feel like cooking or going out into the world and civilization I make this. It is fast and can have may variations depending on what I have in the pantry/fridge.

And my my little monsters constantly request it, especially when it is cold out.

So easy to make and so delish.

First in a large pot add your oil and onion. Cook over medium-high heat until onions become translucent. Add garlic, and cook about 2-3 more min. be careful not to burn onion or garlic. Add chicken broth and cut up potatoes and cook semi-covered, over medium-low heat for about 45 min or until potatoes are tender.

Add your ranch powder, stir and cook about 5 more min.

In a blender, ladle in the potato broth mix.

Add your buttermilk

Add cheese

And blend until smooth. Ladle into bowls and enjoy.

Ranch Potato Soup

Ingredients

• ½ onion, chopped
• ¼ cup olive oil
• 3 cloves garlic, chopped
• 48 Oz chicken broth
• 1.5 pounds baby yellow potatoes, cut in quarters
• 3 Tbsp Ranch Powder
• 1 cup sharp cheddar cheese, shredded
• 1 cup buttermilk
• salt and Pepper

Directions

1. In a large pot add oil and onion. Cook until translucent.
2. Add garlic and cook about 2 more min. Carful not to burn garlic or onion.
3. Pour in chicken broth and potatoes. Add Salt and pepper.
4. Turn heat to medium-low and semi-cover.
5. Cook about 45 min or until potatoes are tender.
6. Add Ranch powder and cook about 5 more min.
7. In a blender ladle in potato and chicken broth; pour in buttermilk and add in cheese.
8. Blend until smooth and creamy.
9. Serve warm.

After making a big batch of the meatballs, from yesterday. I needed something to put them in….soooo……

Meatball soup!!!!! This is one of the easiest things I make for dinner. It is fast and super tasty.

First step, in a large pot put about 1/4 cup of olive oil in. Just enough to cover the bottom. Add your onion. Add your garlic once the onion becomes translucent. Add your chicken broth.

In a blender blend your can of tomatoes (pour the tomatoes out of the can into the blender, that would be a disaster if you just put the can in). Then pour that tomato liquid into the pot. Bring to a simmer. Season with salt and pepper to taste.

Then add some of the Prosciutto meatballs you made from yesterday. Those were tasty little guys, huh?

Next, in a medium pot bring some salted water to a boil. Add your tortellini (I like the cheese kind). And cook until done (about 5 minutes), then drain.

Now it is time to plate. Put your tortellini in the bowl first. Then ladle out some soup, and top with a few of the meatballs.

Sprinkle with some Parmesan and presto ….done-zo….

Meatball Tortellini Soup

Ingredients:

• ¼ cup olive oil
• ½ onion, chopped (about ½ cup)
• 3 cloves garlic, minced
• 1 can (28 oz) whole peeled tomatoes
• 1 box (32 oz) chicken broth
• 20 oz tortellini
• salt and pepper to taste

Directions:

1. In a large pot put oil and onion. Cook over medium heat.
2. Once onion becomes translucent add garlic. Cook for about 2 more min.
3. Add broth, and stir.
4. In a blender, blend tomatoes into a liquid. Pour into pot and stir until incorporated. Bring to a simmer and turn heat to low
5. Add meatballs. Season with salt and pepper to taste.
6. In another medium pot bring salted water to a boil. Add tortellini. Cook until done (about 5 min). Drain.
7. Time to plate…put tortellini down first into a bowl. Ladle out some of the soup and meatballs. Sprinkle with cheese and enjoy.