Taco Soup

Taco Soup

1 3/4 pounds ground chuck
1 large yellow onion, chopped
2 cloves garlic, minced
Two 14.5 oz cans diced tomatoes, with juice
One 15-16 oz can kidney beans, drained
One 15-16 oz can pinto beans, drained
One 15-16 oz black beans, drained
One 15.25 oz can kernel corn, drained
One 14.5 oz can chicken broth
One 1.25 oz pkg. taco seasoning mix

In a large Dutch oven, cook the beef, onion and garlic over medium high heat until browned, stirring until the meat crumbles. Drain well and return the meat and vegetables to the Dutch oven. Stir in the tomatoes, beans, corn, broth, and seasoning mix. Bring to a boil, reduce the heat and simmer, uncovered for 30 minutes.

Serves 10-12

(Recipe: Paula Deen Celebrates!)

Outback's Bread & Dixie Stampede Soup

Hearty Rye Bread
like "The Outback's"
INGREDIENTS:
Serves: 10-16Prep. Time: 3:00
(3) .25 oz. pkts. active dry yeast
1 1/2 cup 110 degree water - divided
1 Tbls. granulated sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour up to 3 cups all-purpose flour

DIRECTIONS:
Dissolve yeast in 1/2 cup warm water; stir in sugar; allow to rest for 6 minutes or until bubbly.-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour in a large bowl; beat until smooth.-Work in enough all-purpose flour until dough is smooth, pliable, and elastic, not sticky.-Knead dough for 4 minutes.-Place dough in a large bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size.-Punch dough down.-Divide and shape dough into 2 equal-sized loaves and place on a greased and cornmeal-dusted cookie sheet.-Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.

(Recipe from: Robbie)

GOOD WITH ...
Cream of Vegetable Soup
like "Dixie Stampede's"

INGREDIENTS:
Serves: 4-6Prep. Time: 0:25
1/2 cup peas - cooked
1/2 cup grated carrot - cooked
1/2 cup whole kernel sweet corn
1/2 cup canned green beans
1 qt. chicken broth
1/2 tsp. garlic powder
1/2 tsp. onion powdersalt and pepper - to taste
1 1/2 cups heavy whipping cream

DIRECTIONS:
Mash vegetables into small pieces.-Bring all ingredients, except cream, to a boil.-Stir in cream and heat through.

(Recipe frpm: Robbie)

Broccoli Cheese Soup

6 cups water

2 T. minced onion (I used 2 t. onion powder)

6 chicken bouillon cubes (I used Better than Bouillon that I got from Publix-it is a paste in a jar)

2 pkgs. Ramen noodles, chicken flavor

2- 10 oz pkgs. Chopped broccoli

1 lb. Velveeta Cheese, cubed

6 c. milk (I used 4)

In a large pot, bring water, onion and bouillon cubes to a boil and allow cubes to dissolve. Add Ramen noodles and flavor packs, simmer about 3 minutes until noodles get tender. Add frozen broccoli, simmer until tender. Reduce temp and add cheese and milk. Heat until cheese melts-on low to keep milk from over cooking.

(Recipe from: Teresa Goodman)

Potato Cheese Soup

6 large Yukon gold potatoes, peeled and sliced
3 1/2 C chicken stock
2 cloves garlic, minced
1/4 C shredded sharp Cheddar cheese, divided
1/4 C chopped green onions
salt and pepper to taste
1 C heavy cream or half and half
3 slices bacon, cooked and crumbled

Place potatoes and stock in Crock Pot. Cover and cook on high for 4 hours (Note: I just cooked this on the stove and it took less time.) Using an immersion blended, puree to desired consistency. Stir in 1 cup of shredded cheese, garlic and green onions. Cover and cook on low for 30 minutes. Add more stock if soup is too thick. Season to taste with salt and pepper. Add cream and cook 10 minutes more. Ladle into warm soup bowls and garnish with remaining cheese crumbles and bacon. Serve immediately. Yield: 6 servings

Recipe from: The Tennessee Magazine (March 2008)

Cream of Broccoli Soup
(from: Taste of Home 2007)

2 C water
4 tsp. chicken bouillon granules
2 pkgs (10 oz. each) frozen, chopped broccoli
2 T finely chopped onions
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 C evaporated milk
2 C ( 16 oz) sour cream
1 tsp. dried parsley flakes
1/4 tsp. pepper

Combine water and bouillon in large saucepan. Add broccoli and onion. Bring to a boil. Reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. Combine cream of chicken soup, milk, sour cream, parsley and pepper. Add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through. Makes 6-8 servings.

BRRR! IT's getting really cold outside. Try this soup. Very easy and tasty!
EGG DROP SOUP

6 cups chicken stock 1/2 cup thinly sliced green onions 1/4 cup chiffonade spinach leaves 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced 1 teaspoon soy sauce Pinch finely ground white pepper 2 large eggs, lightly beatenIn a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

Broccoli Cheese Soup
So good, and yet so easy. Now you can recreate this one at home just by tossing a few items into a saucepan. Try to find one of the large cartons of chicken stock at your store - there's a perfect four cups of broth in there. Use Swanson brand if your store carries it. One bunch of broccoli should provide enough florets. Just cut the broccoli into bite-size pieces using a sharp knife. Use only the florets and not the stem.

4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
Garnish 1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

1. Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.