Cheesy Hamburger Soup

Cheesy Hamburger Soup

• ½ pound ground beef ( I used 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 16 oz, of Velveeta cheese, cubed or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Mmmm. Delicious soup! Very comforting and homey. A feel good soup for when you're sick, too. I originally found the recipe here but found out from the blogger that it's a Taste of Home recipe which I found here. Awesome! ToH is my favorite. This makes a ton of soup and I think will keep well in the freezer. Definitely a keeper!

Oh, the title of the soup turned me off a bit so I changed it for my own purposes :)

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 chicken breasts, cooked and diced or shredded
5 cups chicken broth
1 C chopped carrots
1 C chopped celery
1 C potatoes, diced
½ C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk or ½ C whole milk
8-12 oz uncooked egg noodles (homestyle)
Salt and pepper to taste

 

Heat broth, then add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

  This was so easy to make. A little bit of prep but nothing too terrible. I really liked that everything cooked in the broth and that it was a one-pot dish. 

 

I wasn't particularly fond of the taste of cream of chicken soup. I liked the creaminess of the soup but not sure that you really need 2 whole cans of soup. I think one would be just fine.

(this is for you, Katelyn) And for the chicken, by the way, I decided to roast it in the oven instead of boiling it. Mine always turns out chewy. Blech. Roasting was way better. Season with olive oil, salt, and pepper. Bake at 350 for 35 minutes, or until cooked through. I used boneless, skinless chicken breasts.

White Chili

White Chili
1 1/2 lbs. chicken, cooked and diced
4 15-oz. cans white beans
1 1/2 c. chicken broth (can add more if too thick)
1 4-oz. can green chilies
1 onion, finely chopped
3 T. chopped cilantro
1/2 T garlic in olive oil (I wasn't sure what that means so I just used one clove of minced garlic)
1 1/2 t. ground cumin
1/2 t. oregano
1/2 t. pepper
2 c. Monterey Jack cheese, shredded

Combine all ingredients except cheese. Simmer for 1 hour. Or cook in a crock pot on low all day. Stir in cheese just before serving. Makes 10 servings.

Tomato Soup

Tomato Soup
32 oz. can diced tomatoes
1 oz. butter (2 T)
2T. sugar
Pinch of baking soda
9 oz. chicken broth
1T. chopped onion
2 c. cream (or half & half)

Dump ingredients (except cream) into a pot and simmer for 1 hour. Heat cream in microwave and add to soup pot. Stir and serve.

This another one of my favorites that my mom used to make. So comforting!! I never really knew what all went into it and I don't think I liked the sugar in it. But I probably wouldn't have realized there was sugar in it if I hadn't made it myself, ya know? Hope you like this one!

Chicken Enchilada Soup

This soup was a hit! I made this for a family dinner this weekend and everyone loved it! And it was pretty easy to make too. I saw this on Studio 5 and have been anxious to try it ever since. Hope you like this one!

The only comments I have on this soup is that I don't really think it's necessary to blend it up. The corn tortillas kind of dissolved on their own and it would have been good, too, with tomato chunks. There is also a little too much Velveeta for my liking so I would half that. And also, regular canned tomatoes worked fine. Roetel tomatoes aren't really a must. So, here's my version.

 

Ingredients:

• 3 carrots chopped
• 2 ribs celery chopped
• 1 onion chopped
• 2 T. oil
• 8 c. chicken broth
• 1 can diced tomatoes
• 1 pkg. taco seasoning
• 10 small corn tortillas ripped a bit
• 2 T. corn starch stirred into 1 c. cold water
• 1 c. cream or half and half
• 1/2 lb. Velveeta Cheese (has to be the name brand. The other stuff doesn't melt well.)
• 3 c. chopped chicken ( I love using a rotisserie chicken)
• 1 can black beans rinsed (optional)
• 1 can corn rinsed (optional)

Directions:

Saute veggies in oil until transparent. Add the chicken broth, tomatoes, seasoning and tortillas. Bring to a boil and boil gently for 20 mins. Use a wand blender if you have one and if not use your regular blender to puree all the ingredients together.

Add the corn starch/water combination and bring to a boil. Then add the cream and cheese. **It helps to melt the Velveeta in the microwave for a couple of minutes before adding to the soup. Don't boil the soup again once you add the cream and cheese. It will curdle. Add your mix ins.

Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado, and chopped cilantro!

Baked Potato Soup

Baked Potato Soup

2/3 c. butter
2/3 c. flour
6 c. milk
4 c. baked potato cubes (I used 2 giant potatoes. It needed more. I would use 5-6 regular potatoes or 3 giant potatoes)
1 bunch green onions, sliced (I didn't have green onion so I just used a quarter of a regular onion.)
1 1/2 c. cheddar cheese, shredded
1 c. sour cream
1 12-oz. can evaporated milk
1 lb mushrooms, sliced (I hate mushrooms so I omitted this. Maybe that's why it needed more potatoes)
6 slices bacon, cooked and crumbled
Salt and pepper to taste

Melt butter, add flour, and slowly stir in milk. Cook and stir until thickened. After mixture thickens, add remaining ingredients; serve and enjoy. Makes 4 servings. (Ha! This made at least 6-8 servings)

This would be so good with rolls or a bread bowl! Oh, and if you're counting calories, I'd say this has somewhere between 550-650 calories per serving.

Black Bean Soup

This recipe can be found here

1 can (10 1/4 ounces) Campbell's® Beef Gravy
3 cans (about 15 ounces each) black beans, rinsed and drained
1 cup V8® 100% Vegetable Juice
1/2 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/4 cup sour cream
1/4 cup shredded Cheddar cheese

1. Place the gravy and 1 can beans into a blender. Cover and blend until the mixture is smooth. Pour the gravy mixture into a 3-quart saucepan.
2. Stir the remaining beans, vegetable juice, picante sauce and cumin in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Serve with the sour cream and cheese.

We LOVED this. We ate it with tortilla chips and it was so yummy! I calculated the calories myself and one serving is about 417 calories.