Soup's On! (Cheese Broccoli and Creamy Minestrone)

With the last two frosty days we've had, I've been in the mood for soup! I've continued stocking up my freezer and made two different kinds today, which left me with a container of each in the fridge for meals this week too! Here are the recipes I used. The cheese broccoli was shared by a friend but I made a few portion changes. The creamy minestrone started as a recipe I found online, but I changed a bunch of things so it ended up being my own creation and it tastes yummy! I have another regular minestrone recipe I hope to try soon too. No pictures today - I am tired! LOL

Enjoy!

CHEESE BROCCOLI SOUP

INGREDIENTS:

6 T. chopped onion

6-7 garlic cloves, minced

4 T. melted butter

9 T. flour

1 ½ tsp salt

¾ tsp pepper

6 cups milk

3 cups shredded cheddar cheese

2 chicken bouillon cubes added to 2 cups boiling water

10 oz fresh or frozen broccoli

optional – shredded carrot for color

DIRECTIONS:

Cook onion & garlic in butter until soft. Add milk. Blend in flour, salt, & pepper. Heat to boiling. Cook until thick, stirring constantly. Add cheese, stir until melted. In another pan, add bouillon cubes to 2 c. boiling water. Stir to dissolve, then add broccoli. Cook until just tender. Add broccoli & chicken liquid to cheese mixture. Makes about 16 cups.

CREAMY MINESTRONE SOUP

• 1/4 cup butter
• 3/4 cup chopped onions
• 2 (14 ounce) cans chicken broth
• 1 bag froz. Mixed vegetables
• ½ bag frozen corn
• 1 (16 ounce) can kidney beans, with liquid
• 1 (14.5 ounce) can whole peeled tomatoes, with liquid
• 1/2 (16 ounce) package frozen chopped spinach (omitted b/c I was out, but hope to try it next time)
  
• 1 8 oz. can tomato sauce
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/2 cup uncooked elbow macaroni (*edited - I found 2 c. to be too much because it soaked up too much of the soupy part. I think 1/2 c. would be plenty)
  
• 1/4 cup grated Parmesan cheese
• 2 cups heavy cream
• 1/4 cup grated Parmesan cheese for topping

Directions

1. In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato sauce; simmer gently for 1 hour.
2. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
3. Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/4 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Potato Soup

I am not the best person at meal planning and I don't really *love* to cook, but since Riley's been in school in the mornings I have started cooking dinners during that time. It's definitely more enjoyable for me to cook in the morning than at 4 or 5 in the afternoon and Naomi usually likes to help so that makes it even more fun. I especially love fall because we can start making all the yummy soups and chilis that just hit the spot on that cold, icky day. I am taking advantage of our freezer this year and making large batches so that I have a meal or two's worth ready for right away, and then freeze the rest for another day, which will also be nice when the baby comes.

One of my favorite soups to make each year is from my dear friend JoAnna who brought us this meal when Riley was born. I believe it was her mom's recipe and I am so thankful she shared it! It is so easy to make, and I love to eat it! :) It's also a great base recipe because there are so many yummy ingredients you can add to it if you want. I usually eat it as is, but my husband loves lots of ingredients so he tends to add to the leftovers so it works perfectly! Some {extra} ingredients we have added in the past are rice, carrots, and celery.

Enjoy!

INGREDIENTS:
* 6-8 Yukon gold potatoes, peeled and cubed (this past time I made it with red potatoes because I had a bag that needed to be used and they worked great too)
* 1/2 onion, chopped
* 2 cans cream of celery
* 1 can cream of mushroom
* 2 soup cans full of half and half
* 1 stick butter
* salt and pepper to taste

DIRECTIONS:
Boil potatoes and onion in a large pot. Add salt to water. Cook 10-15 min until potatoes are soft. Pour out water, leaving just enough to cover the potatoes. Add soups, cream, and butter. Stir and simmer until soup is combined. Salt and pepper to taste. Top with cheddar cheese!

Taco Soup

Tonight I made this super easy meal, that could be called Taco Soup...but I think it's better named Mexican Chili. I served it with sour cream, shredded cheese, and tortilla chips. It was filling and delicious! I loved all the veggies in it!

INGREDIENTS:

1 lb ground beef
1/2 cup chopped onion
16 oz. can of diced tomatoes
16 oz can of kidney beans, drain and rinse
8 oz can of corn
8 oz can of tomato sauce
4 oz sliced mushrooms
1 package of taco seasoning
3 potatoes - diced
1/2 cup diced carrots
1 1/2 cup water

DIRECTIONS:

Brown the beef and onion in a skillet. Add all ingredients, including browned beef and onion into a large pot. Bring to a boil then reduce to a summer. Cook until the potatoes are done.

Crockpot Potato Chowder

I think my crock pot is going to be my new best friend on Wednesdays this year. With MOPS in the morning and Small Group/Awana in the evenings, I am not going to have much time to prepare a meal. Yesterday, I decided to try a recipe given to me at a MOPS meeting last year by my friend, Susanna (if you are reading this, thank you Susanna!). I love potato soup, but don't often have the time to prepare all the potatoes for it. This was so easy to make and I as well as both the kids gobbled it up, so I will definitely be using this one again.

INGREDIENTS:
* 1 packagae of boxed cheesy au gratin potatoes
* 1 cup diced ham
* 5 cups chicken broth
* 1-2 stalks of diced celery
* 1 diced onion
* 1/8 tsp pepper
* 2 cups milk
* 1/3 cup flour

DIRECTIONS:

1. Mix potatoes, sauce mix, ham, broth, celery, onion, and pepper in crock pot. Cover and cook on low for 7 hours.
2. Mix milk and flour together, gradually stir flour mixture into chowder until blended.
3. Cover and cook on low one more hour, stirring occasionally.