Soup Recipes

Crockpot Taco Soup
by Crockpot 365

2 cans of kindey beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning
1 packet ranch dressing mix
shredded cheese and sour cream for embelishment (optional)

Brown meat if you are going to use it.  Drain the fat and add the meat to the crockpot.  Sprinkle seasoning packets on top of meat.  Drain and rinse the beans and add.  Add the ENTIRE contents of the corn and tomato cans.  Stir.  Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Chicken Noodle Soup
by Rachelle

2 Tablespoons vegetable oil
1 medium onion, chopped (dehydrated or freeze dried may be substituted)
1 ½ cups carrots, chopped (dehydrated or freeze dried may be substituted)
3 celery ribs, diced (dehydrated or freeze dried may be substituted)
2 (12.5 oz.) cans chicken
2 quarts chicken broth or canned low-sodium broth (may be substituted with bullion)
1 quart water, or as needed
Salt and freshly ground black pepper
12 oz. pkg. egg noodles
3-4 bay leaves
Chopped fresh parsley, for garnish (optional)

Heat the oil in a large pot and sauté onion over medium heat. Add chicken broth and bring to a boil. Add carrots, celery, bay leaves, and chicken undrained. Cook, 4-5 minutes. Stir in egg noodles and cook 7-8 minutes until tender.

***The next two recipes are from cooks who "just wing it", so there are not exact measurements or times.  Sorry!!***

Pinto Bean Soup
by Holly

Cover pinto beans in water (just enough to cover beans).  Soak overnight and then cook until tender (approximately 1 to 2 hours).  Using an immersion blender, blend beans until soup consistency.  Season with salt, pepper and granulated garlic.

Potato Soup
by Carla

Peel some potatoes and cut into large pieces. Add chicken broth to cover. Throw in a handful of dried onions, some parsley, sea salt, a little garlic, black pepper. Cook until very tender. Puree the mixture. Add a can or two of evaporated milk. Cool until hot, but not boiling. Add more chicken broth if it is too thick. You can add cooked sausage, corn or cheese if you like.