Cheeseburger Soup

I was going to post picnic foods this week but here in the north east we are getting more cool weather again so I thought I would share this soup that I made yesterday. Maybe it will warm you up a bit.
The original recipe came from a Taste of Home magazine quite a  few years ago and it quickly became a family favorite. To thicken the soup you made a rue from butter and milk but that takes more time and it dirties another pan! :-)
So since I'm all about quick & easy I decided to change the recipe a bit and leave that step out. I also use Kroger's brand Nice n Cheesy Queso Blanco with Jalapenos instead of Velveeta but you can use whatever you want to.

Cheeseburger Soup

2 lbs. ground beef

1 onion, diced

4-6 carrots, shredded

64 oz. chicken broth

1 tbsp. parsley

1 1/2 tsp. basil

1/4 tsp. celery salt

10 medium potatoes, cubed

4 cups water

1/4 - 1/2 of a big block of Velveeta, cubed 

12 oz. evaporated milk

1 tsp. salt

1/2 tsp. pepper

Brown beef, onion & carrots, drain.

Add broth, celery salt, basil & parsley.

Add potatoes & water.

Place lid on and tilt it a bit.

Let simmer till potatoes are done.

Add cheese & milk and stir until melted.

Enjoy!

**This is a large recipe that feeds my family of 5 plus a few more so you may want to cut this recipe in half.**

Easy Crockpot Potato Soup

Everyone is back to school this week on a normal schedule..YEAH!!!!

But now we are trying to catch up on missed school work so we are busy, busy busy.

So I thought I'd just post a real quick recipe today and also let you all know that I'm gearing up for a giveaway soon. My birthday is quickly approaching so I thought about doing a birthday giveaway in celebration of it. I'm trying to get the last item made up for it and then I'll post it. Till then I'll keep you all in suspense. *wink wink*

So here's the soup recipe. It's a quick and easy one to throw together on a busy day.

Crockpot Hashbrown Potato Soup

1 1/2 lbs. frozen shredded hash browns

32 oz. can of chicken broth

2 tsp. salt

1 tsp. pepper

1 tsp. dried parsley

4 oz. shredded cheddar cheese

1 1/2 cups milk

Spray crockpot well with cooking spray.

Place chicken broth, potatoes, salt, pepper & parsley in crockpot.

Cover & cook on high 4 hours or until potatoes are soft.

Add milk & cheese to soup. Blend well.

Cover & cook on high until cheese melts and soup is hot.

Enjoy!

You could also add other veggies to this like carrots and celery!

SNOW and a Soup to Warm You Up!

It's still snowing and we are loving it!

Well, the kids and I are.

Not so sure my husband is so happy to be back to work and having to deal with the road hassles though.

Three of us still have nasty head colds so we've all been staying indoors.

Which means NO snow play this time. :(

But it's still pretty to watch. It's a light and fluffy snow that looks like glitter floating in the sky at night time. Very pretty!

Schools are cancelled again tomorrow so the kids are getting an extended holiday vacation and loving every minute of it.

LET IT SNOW....LET IT SNOW....LET IT SNOW!

If you are outside and need a warm up after being outdoors in all that white stuff then here's a recipe for you. My cousin gave me this one over the holidays and it was really good.

Sorry I have no picture for you. I took one but it didn't turn out. It was too blurry to even see!

Stuffed Cabbage Soup

2 lbs. ground beef

2 large onions, chopped

3 lbs. cabbage, chopped

1/2 cup white sugar

1/4 cup lemon juice

14 oz. beef broth

2 tsp. salt

Pepper to taste

2 large cans tomato sauce

1 large can diced tomatoes

2 large cans of water(use the tomato sauce cans)

1/2 - 3/4 cups white rice

Brown beef and onions together and drain well.

Add the rest of the ingredients and simmer till cabbage and rice are done. This recipe makes a huge batch (our family of 5 could eat this for two days) so you may want to cut it in half or even more.

Hope this warms you on these cold winter days!

A Mild Sweet & Smokey Chili

Well the picture of the finished product turned out blurry so my pic of ingredients will have to do! :0(

This is a favorite of mine, but one that I don't make often enough because my husband prefers my own chili recipe better.

The mildness comes from using tomato soup instead of tomato juice and of course the smokey flavor is from the bacon with a bit of brown sugar added. Yumm-o!

Throw together a pan of cornbread topped with melted butter and enjoy!

Sweet & Smokey Chili

1 lb. bacon

2 lbs. ground beef

2 - 16 oz. cans butter beans

2 - 16 oz. cans kidney beans

2 - 16oz. cans pork n beans

2 cans tomato soup

1 cup water

1 onion, chopped

1 cup ketchup

1 tbsp. prepared mustard

6 tbsp. chili powder

1 tbsp. brown sugar

Cut bacon slab into 1-inch strips, pull apart & fry and then drain grease.

Cook beef & onion and drain.

Toss beef, onion & bacon in large stock pot.

Add rest of ingredients and simmer 1 hour.

Cheesy Steak & Potato Soup

I've got a soup recipe to share with you to warm you up on a cool fall evening. What I don't have is a photo to go with it. We came home from football the other night and gobbled this all up before I was able to snap a picture.

I actually cooked two large round steaks in a pot of water till they were thoroughly cooked and then shredded it. I used half of it in this soup and the other half was used the next evening in steak quesadillas. Both recipes turned out pretty yummy. So yummy that they were gone before I thought to pull my camera out!

Cheesy Steak & Potato Soup

1 onion, diced

1/2 of a green pepper, diced

1 tsp. olive oil

1/4 cup flour

4 cups beef broth

1 tsp. salt

1/2 tsp. pepper

12 small potatoes, cut into bite size chunks

4 cups cooked, shredded beef

5 cups milk

8oz. cheese, shredded (I used mozerella but you could use whatever you have on hand.)

Saute onion & pepper in olive oil.

Sprinkle flour over top of pepper and onions.

Cook for a minute or two while stirring so that it does not burn.

Add beef broth & stir well.

Add shredded beef & potatoes.

Add milk and let cook till potatoes are tender.

Right before serving, stir in the cheese and let it melt.

Enjoy!

Chunky Potato Soup

Potato soup is probably my favorite kind of soup but I hardly ever make it because no one else in our house cares for it much. Last night I had a little of this and a little of that for supper that would please all the others so I decided to make a pot of potato soup for ME. I never use a recipe for potato soup so each time it turns out a little different. Here is last nights version.

Potato Soup

1 onion, diced

3 carrots, diced small

1 tbsp. olive oil

1 cup water

1 large vegetable bouillon cube (could use beef or chicken)

1 tbsp. flour

12 oz. can evaporated milk

11-12 medium sized potatoes, cut into chunks

6 cups milk

2 cups water

1 tsp. parsley

2 tsp. salt

pepper to taste

1/4 tsp. garlic powder

1/8 tsp. celery seed

a pinch of celery salt

Saute onion and carrots in oil.

Add the 1 cup water and bouillon cube and let simmer till bouillon is dissolved and water has evaporated.

Sprinkle flour over veggies, stir and let cook for a few minutes but don't let it burn.

Whisk in evaporated milk and let that cook for 2-3 minutes.

Add potatoes.

Add milk, 2 cups of water and the spices.

Simmer till potatoes are tender.

Chili for a Chilly Day

Chili for a Chilly Day

My sister-in-law asked me a few weeks ago how I made my chili.We always compare and share recipes. I told her I just dump this and that in it & I don't really have a recipe printed on paper. So since I was making this today I thought I would actually measure the ingredients and write it down. This recipe is a mild chili (not super spicy) that my whole family likes.

Chili

1 1/2 lbs. ground beef

52 oz. can of kidney beans

6 oz. can tomato paste

64 oz. can V-8 juice or tomato juice

1 onion, diced

1 cup diced mild banana peppers

1/2 cup diced bell peppers

2 heaping tbsp. chili powder

1/2 tsp. pepper

1 tsp. salt

4 cups water

8 oz. bag shredded cheese (your choice)

Brown beef, onions & peppers.

Drain the grease.

Add the paste and mash it around with beef.

Add the beans and stir.

Add all the other ingredients except for the cheese.

Place the lid on and tilt it a little.

Simmer on low heat for 3-4 hours.

Serve in a bowl and top with shredded cheese.