Mom's Anything Goes Soup

I made this the other day and the kids requested I put it on the 'Really Yummy List' (usually, it's simply, the 'yummy list') so I thought I'd toss it up here while I'm writing it up anyway.  It's really very simple and versitile.

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Mom's Anything Goes Soup

--Canned chicken (or fresh - I had expiring canned that needed to be used)
--Noodles (any kind, shape... I always use whole wheat; could also replace this with rice)
--Chicken stock (however much you want really...)
--Any veggies you have on hand (I had celery, potatoes, zucchini, and some frozen spinich.  I would have put in carrots if I had some.)
--I probably added whatever seasonings striked my fancy... definitely pepper.

That's it... cook until everything's tender.  The kids ate. it. up...  Loved it.  Tons of vegetables - can't beat that!  

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I'm sure you've all done this before, but since I kind of made it up and the kids liked it soo much and there were soo many veggies in it, I snapped a picture so I could remember and make it again sometime.  Happy (healthy!) eating!

Zuppa Toscana

If you love the Olive Garden Zuppa Toscana soup, you'll LOVE this recipe.  It's just like it and so delicious.  Disclaimer here - this is definitely NOT one of the healthy dishes I usually make... it is a splurge and I'm fully aware of that.  But its worth it!!  Sooo good.

Sorry it's orange - I now realize I should have warmed up the soup before I photographed it.  (But to my defense, there were people waiting for me and I had a baby sleeping on me in a front pack while I took the picture.)

Ingredients:

• 1 lb. Italian sausage (or half regular, half turkey sausage)
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• ½ cup apple juice to deglaze the pan
• ½ tsp. red pepper flakes
• 2 russett potatoes, peeled and cut into ½-inch chunks
• 2 cups fresh kale, chopped
• 3 cups chicken broth
• 2.5 cups water
• 1 cup heavy cream
• Salt and pepper

Directions:

1. Place a large stockpot or Dutch oven on the stove over medium heat.  Crumble the sausage into the pan and cook until well browned.  Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.  
2. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes.  Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.  
3. Add the juice to the pot and stir, scraping the bottom of the pan to loosen any browned bits.  Add the potatoes, kale, chicken broth and water to the pot.   Return the sausage to the pot.  
4. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.  
5. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.  
6. Stir in the heavy cream and season with salt and pepper to taste.  Serve immediately.

I'm telling you - totally delicious.  Happy Eating!

Potato and Double Corn Chowder

Sadly, once again, no picture, but this was requested so here it is.  This recipe is soo simple and soo delicious.  Its made in the crock pot and its fabulous for relief society and ward dinners, etc.  Its pretty much a dump-soup and you can't beat that!

Potato and Double Corn Chowder

6 Servings

Ingredients: 

• 1 bag (16 oz) frozen hash brown potatoes, thawed (4 cups)
• 1 can (15 ¼ oz) whole kernel corn, undrained
• 1 can (14 ¾ oz) cream-style corn
• 1 can (12 oz) evaporated milk (I used fat free)
• 1 medium onion, chopped (1/2 C) (quick tip: use frozen chopped onion)
• 8 slices bacon, cooked and crumbled (quick tip: use a bag of bacon pieces from salad section of store) (I’ve also had great success using cut up ham instead of bacon.  Can also use leftover cut up cooked turkey or chicken)
• ½ t salt
• ½ t Worcestershire sauce
• ¼ t pepper

 Process:

1. Mix all ingredients in 3 ½ to 6 quart slow cooker.
2. Cover and cook on low heat for 6-8 hours; high 3-4 hours to develop flavors.

 Source: From Betty Crocker’s Slow Cooker Cookbook

You won't be disapointed.  Happy Eating!

Potato Cheese Soup

I got this recipe from a friend when we were in Dental School in Cleveland.  They made it for us for dinner and it was sooo delicious.  Friend - I'm sorry I don't remember which one of you it was!  I'd love it if you'd remind me!

I had some baby potatoes that needed to be used, so I tried to think of what I could do with them and remembered this delicious recipe I used to make a lot but haven't made in years.  Instead of the veggies it calls for, I used some chopped broccoli I had in the freezer and another bag of carrots/cauliflower/broccoli mix and I happened to have some celery in the fridge!  Score!  I've told you this before, but I don't chop onions anymore.  I only use the frozen chopped onions from the freezer.  Its just not worth the pain it causes my eyes - I'm super sensitive to it.

I also love that this soup is meatless - you could add ham if you wanted and I'm sure it would be great, but I love having some meal recipes that don't use any meat.

This recipe is super easy, and even more tasty.  And a huge hit with my kids!  My 4-year-old little girl says "Mmm.... I can't believe how yummy this is!"  And, later in the meal, she asks, "Can you put this on the yummy list?"  (I actually do have a 'yummy list' I keep on the inside of a cupboard door of things that were big hits in our family - very handy!)  Isn't that cute though?  And, don't you LOVE it when your kids LOVE a meal that's full of veggies?!  How awesome is that??

I hope you enjoy it as much as we did!

Potato Cheese Soup
Carrie Horlacher

Ingredients:
  Soup base:

• 4 c. water
• 2 T. chicken bouillon
• 3c. cubed potatoes
• 1 onion, diced
• 1 stalk broccoli
• 1 large carrot, cubed
• 2 stalks celery, chopped

  White sauce:

• ½ c. butter
• ½ c. flour
• 4 c. milk
• ½ tsp. salt
• ¼ tsp. pepper

Add to completed White Sauce:
1c. grated cheese

Process:
Simmer soup base till tender.  Make White Sauce.  When sauce is completed, add cheese.  Add White Sauce with cheese to soup base.  Mix & serve.


If anyone knows how it would turn out without/with less of or an alternitive to using an entire cube of butter, I'd love to hear it.  The soup makes a TON, which is my only consolation for using so much butter, but I'd still love to hear of an alternative if anyone has one.


Happy Eating!