Baked Potato Soup

5 large potatoes 2/3 cup flour (white or wheat) 6 cups milk (skim, 2%, whole, or made from powdered) 1 cup sharp cheddar cheese, shredded 1 teaspoon salt

1/2 teaspoon black pepper 1 cup light sour cream 3/4 cup green onions, finely chopped 1/2 cup real bacon bits

Procedure

1 Pierce potatoes with fork and bake at 400 for 1 hour. Cool, then peel and coarsely mash.

2 Put flour into a large pot. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thickened and bubbly (about 8 min.) Add mashed potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts.

3 Reduce heat to low and stir in sour cream and 1/2 c. onions. Simmer over low heat 5-10 minutes. DO NOT BOIL.

4 Serve soup in bowls and top each serving with remaining cheese, green onions, and bacon.

Servings: 8

Chicken Tortilla Soup

3 boneless, skinless chicken breast halves (can be frozen) 2 15-oz cans black beans, drained (or use 2 cups cooked beans) 2 15-oz cans diced tomatoes, undrained 1 cup salsa 4 ounce can green chilies 2 cups chicken broth

½ cup dry barley 2 teaspoons cumin 1 teaspoon chili powder 1 teaspoon oregano 2 teaspoons minced garlic ½ cup chopped cilantro, optional

1 Place all ingredients in slow-cooker and stir to combine. Cover and cook on low for 8-10 hours.

2 Just before serving, remove chicken breasts and slice into bite size pieces. Return to soup.

3 Serve with tortilla chips and cheese and your favorite toppings: lime wedges, avocado, fresh cilantro, sour cream, etc.

Servings: 6

Recipe Tips

*Extra veggies: I sometimes add chopped onion, peppers, and/or corn.

*Vegetarian: Instead of chicken, add extra beans, like pinto or kidney.

*If you like a thicker soup, add refried bean flakes.

*If you want a creamier soup, add 1-2 cans of cream of chicken soup.

Creamy White Bean and Ham Soup

2 cups dried great northern beans 4 ounces ham, diced 1/2 cup potato pearls 3 cups chopped celery 3 medium onions, chopped

3 tablespoons fresh parsley, chopped (or 1 T. dried) 2 garlic cloves, crushed 2 carrots, chopped 9 cups water salt and pepper to taste

1 Cover beans with water and soak overnight. Drain and rinse beans.

2 Combine soaked beans and all remaining ingredients in a crockpot and cook on high 4-6 hours or on low for 8-10 hours.

Servings: 12

Corn Bread Muffins

1 ½ cup Cornmeal ½ cup flour (white or wheat) 2 tablespoons sugar 2 teaspoons baking powder ½ teaspoon baking soda

½ teaspoon salt 1 ¼ cup buttermilk ¼ cup applesauce 1 egg 2 tablespoons oil

1 In a large bowl, combine the first six ingredients. Combine wet ingredients, then stir into dry ingredients just until moistened. Fill greased muffin cups 2/3 c. full. Bake at 400° for 18-20 min.

Servings: 12

Yield: 1 dozen

White Chicken Chili

This is a delicious recipe from a friend's blog. We tried it and thought it was great--and so good for you!

http://scribbit.blogspot.com/2009/01/white-bean-chili.html

Recipe Tips

Serve with your favorite toppings: tortilla chips, salsa, chopped avocado, sour cream, cheese, green onions, etc.

Split Pea Soup

This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated

* 1 tablespoon vegetable oil * 1 onion, chopped * 1 bay leaf * 3 cloves garlic, minced * 2 cups dried split peas * 1/2 cup barley * 1 1/2 teaspoons salt * 7 1/2 cups water

* 3 carrots, chopped * 3 stalks celery, chopped * 3 potatoes, diced * 1/2 cup chopped parsley * 1/2 teaspoon dried basil * 1/2 teaspoon dried thyme * 1/2 teaspoon ground black pepper

1 In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.

2 Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

Recipe Tips

I have great results just throwing everything into a crock pot at once and cooking 4-6 hours on high or 8-10 on low.

Peasant Soup

Try adding chopped fresh or frozen spinach. Add small cooked pasta for a minestrone soup. Top each serving with Parmesan cheese.

2 cups dried white beans 6 cups water 1-1/2 teaspoons salt 3 carrots, sliced 3 celery stalks, chopped 2 med onions, chopped

2 garlic cloves, crushed 2 bay leaves 1 can (15 oz) diced tomatoes, undrained 1 teaspoon dried basil 1/2 teaspoon pepper 1 tablespoon chicken bouillon granules

1 Place beans in large pot and cover with water. Bring to a boil and cook for 2 minutes. Remove from the heat, cover, and let stand at least one hour.

2 Drain and rinse beans. Return to pot and add the water and salt. Bring to a boil, then reduce heat and simmer for 2 hours. Add remaining ingredients and simmer until vegetables and beans are tender. Discard the bay leaves before serving.

Servings: 12

Green Chili

Green Chili

8 cups chicken broth 1 onion, chopped 3 large chicken breasts ¼ cup flour 3 cans mild diced green chilies 6 cloves garlic, minced ½ cup fresh cilantro, chopped

½ teaspoon ground cumin 1-2 jalapeños, seeded and chopped 2½ cups white corn 8 flour tortillas 1 diced tomato sour cream

1 In a large pot, combine broth, onion, and chicken. Heat to boiling, then reduce heat to low and simmer about 20 mintues. Remove chicken and shred by pulling it apart with two forks.

2 Use a wisk to blend the flour into ½ c. water. Add to the broth along with chilies, garlic, cilantro, cumin, jalapenos, and corn. Bring to a boil, then reduce heat to low. Add chicken and simmer 30-40 minutes.

3 Top each bowl of chili with tomato and sour cream and serve with warmed flour tortillas for dipping.

Servings: 8

Creamy Vegetable Soup

Creamy Vegetable Soup

This looks and tastes like a rich, cheesy soup but it's actually very low in calories and fat. The carrot gives it a nice color that makes it look cheesy. My kids love this and have no idea they are eating so many vegetables.

2 cups chopped onion 2 cups carrots, chopped 1 cup chopped celery 1 tablespoon oil 4 large potatoes, peeled and cubed

1 large head of cauliflower, chopped 6 cups chicken broth 2 teaspoons salt 1 teaspoon pepper 1/2 cup light sour cream

1 In a large soup pot, saute onions, carrots, and celery in oil. Add potatoes and cauliflower and saute 5 minutes. Add broth, salt, and pepper and bring to a boil. Reduce heat, cover, and simmer about 10-15 minutes until vegetables are tender.

2 Puree about 2/3 of the soup in a blender until smooth and return to the pan. Stir in sour cream and heat through--do not boil!

3 Garnish with favorite toppings: cheese, sour cream, green onion, bacon, etc.

Servings: 8

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Chicken Lentil Barley Soup

Chicken Lentil Barley Soup

This soup stores well in the freezer for a quick meal later. This also works great in a crock pot. Add everything except the chicken and tomatoes and cook on high for 4 hours or low for 8 hours, then add chicken and tomatoes and cook 1-2 hours longer.

2 onions, chopped 1 green pepper, chopped 4 garlic cloves, crushed 2 tablespoons olive oil 11 cups water 4 tablespoons chicken bouillon granules 1 cup dry lentils 1 cup dry barley

1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon pepper 1/2 teaspoon rosemary 3 cups chopped cooked chicken 3 cups carrots, sliced 28 ounce can diced tomatoes

Procedure

1 Saute onion, pepper, and garlic in oil until soft. Add water, granules, lentils, barley, and spices. Bring to a boil, then reduce heat and simmer for 30 minutes.

2 Add chicken and carrots and simmer 20 more minutes until carrots, lentils, and barley are tender. Stir in tomatoes before serving.

Servings: 12

Recipe Tips

I like to add a variety of vegetables and fewer carrots. Corn, green beans, celery, sweet potato, etc. are all good.

Chicken Enchilada Soup

Chicken Enchilada Soup

This is similar to a soup at Chili's restaurant, with just a couple of additions and changes.

1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 4 cups chicken broth 1 cup cornmeal 4 cups water 2 cups salsa

1 cup dried refried bean flakes 1 can green chiles, optional 1 teaspoon salt 1 tablespoon chili powder 1 teaspoon cumin 2 cups diced cooked chicken

Procedure

1 Saute onion and garlic in olive oil in a large soup pot until onions are translucent. Add chicken broth.

2 Combine cornmeal with 2 cups water and whisk until blended. Add mixture to soup pot. Add remaining water, salsa, refried bean flakes, and spices and stir well. Bring to a boil, then reduce heat and simmer for 20-30 minutes, until thickened. Stir in chicken.

3 Serve in bowls and garnish with your favorite toppings: grated cheddar cheese, tortilla chips, sour cream, salsa, chopped avocado, lime slices, chopped cilantro, etc.

Servings: 8

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Recipe Tips

*The original recipe called for 16 oz. of Velveeta. I put the refried beans in instead. If you don't have the refried bean flakes from the cannery, use a can of refried beans and reduce the water to 3 cups.

*This recipe works great with canned chicken, too. Or, if you want to eliminate the chicken, add a can of black or pinto beans instead.

*If you don't have already cooked chicken for this recipe, toss in 2-3 boneless skinless breasts when you add the broth. Simmer for about 20 minutes until chicken is cooked, then remove from the broth before adding the rest of the ingredients. Chop the chicken and add it just before serving.

*The original recipe called for a can of enchilada sauce, but I usually use salsa, or sometimes a can of tomatoes with green chilies. If your family likes it spicy, add some chopped jalapeno.

*The original recipe called for masa harina flour (in the Mexican specialty section) but I just put some popcorn kernels through my wheat grinder to get cornmeal.

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

We were introduced to this soup when we lived in North Dakota. Wild rice grows there so it is served often. However, it is very expensive and hard to find in Utah, so I buy a wild rice and brown rice blend at Kitchen Kneads.

1 onion, chopped 1 carrot, chopped or shredded 1 celery stalk, chopped 1/4 cup butter 1/2 cup flour 8 cups chicken broth

3 cups cooked wild rice 1 cup cooked diced chicken 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces light cream cheese minced chives for garnish

Procedure

1 In a large saucepan, saute the onion, carrot, and celery in butter. Stir in flour until blended. Gradually add broth, stirring constantly. Add rice, chicken, salt, and pepper. Bring to a boil over medium heat and stir for 5 minutes.

2 Add cream cheese and stir until cheese is melted. Serve topped with chives, if desired.

Servings: 10

Recipe Tips

This is also great with chopped broccoli added with the other vegetables.

Cheesy Broccoli Soup

Cheesy Broccoli Soup

3 potatoes, chopped 4 cups broccoli, chopped (divided) 1 chopped onion 1 carrot, chopped 3 garlic cloves, crushed 1-1/2 teaspoon salt 4 cups water

1-1/2 cup cheddar cheese, grated 3/4 cup milk 1/4 teaspoon dill weed 1/4 teaspoon dry mustard powder Pepper to taste 3/4 cup buttermilk, sour cream, or plain yogurt

Procedure

1 In a large soup pot, bring potatoes, 2 c. broccoli, onion, carrot, garlic, salt, and water to a boil. Reduce heat and simmer 15 minutes. Puree in blender in batches. Return to pot and warm over low heat. Add cheese, milk, dill, mustard, and pepper and stir until cheese is melted. Just before serving, steam remaining broccoli and add to soup along with buttermilk.

Yield: 10 cups

Recipe Tips

Top with sour cream and cheese, if desired.

I prefer not to add the cheese to the soup, but to put it on top of each serving instead

Spicy Slow Cooker Black Bean Soup

Spicy Slow Cooker Black Bean Soup

* 1 pound dry black beans, soaked overnight * 4 teaspoons diced jalapeno peppers * 6 cups chicken broth * 1/2 teaspoon garlic powder * 1 tablespoon chili powder

* 1 teaspoon ground cumin * 1 teaspoon cayenne pepper * 3/4 teaspoon ground black pepper * 1/2 teaspoon hot pepper sauce

Procedure

1 Drain black beans, and rinse.

2 Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.

3 Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat. Puree half the soup and return to pan.

4 Serve topped with sour cream, fresh cilantro, and lime juice.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

* 4 skinless, boneless chicken breast halves * 2 tablespoons butter * 2 (10.75 ounce) cans condensed cream of chicken soup

* 1 onion, finely diced * 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Procedure

1 Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2 Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center

Curried Split Pea Soup With Cauliflower

Curried Split Pea Soup with Cauliflower

1 tsp cumin 1 teaspoon ground mustard 1 teaspoon ginger 2 tsp finely minced garlic 2 cups coarsely chopped onions 3 large carrots, halved lengthwise and cut into 1/2-inch slices

6 cups boiling water 2 cups dried green or yellow split peas, picked over and rinsed 1-2 tablespoons mild curry powder (to taste) 2 teaspoons Salt 1 lb fresh or frozen cauliflower, chopped

Procedure

1 Place all ingredients in crock pot, except for cauliflower. Cook for 8-10 hours on low or 4-5 on high. Add cauliflower and cook until tender (about 1 hour on high).

Servings: 6