Thursday, January 17, 2013

Our Favorite Soup Recipes.

Hey Yall! I'm linking up with Kelly tomorrow to share some of my favorite soup recipes. We're big soup eaters at our house, especially in the winter. It's perfect for the cold weather, makes a ton (so I can freeze and save for later) and everyone is generally happy about it. Here are a few of my favorite soup recipes (these are both from my church's cookbook, which is one of my go-to cookbooks for our family).

12 large potatoes (I use russet potatoes)
1 large onion, chopped
2 cans chicken broth (the recipe calls for 10.75 oz cans, but I use the 14 oz cans and it works fine)
3 cups water
8 ounces pepper jack cheese
1 cup heavy whipping cream
salt and pepper to taste (the recipe calls for 1 tsp. salt only, but I prefer a bit more salt and some coarse ground black pepper as well).
1 pound breakfast sausage

Peel and slice the potatoes. Boil the potatoes, onion, chicken broth and water for 30 minutes, or until potatoes are tender. I usually mash some of the potatoes against the side of the pot until it's the consistency I like. Cube the cheese and put it and the whipping cream in the soup mixture, heating thoroughly until cheese is melted and well blended.

Drew's a big meat eater and likes to have some kind of meat with his meals, so I will brown breakfast sausage and put it in the soup so that it's a little more hearty... that's totally optional. We usually garnish with cheese and green onions. This makes about 8-10 servings.

2 pounds ground meat (we use beef), browned and drained
1 medium/large white onion, chopped
1 packet taco seasoning
1 packet ranch seasoning
2 cans pinto beans, drained and rinsed
2 cans black beans, drained and rinsed
2 cans Rotel
1 can white or yellow hominy (I use white), drained and rinsed
1 can white or yellow corn, drained and rinsed
 1 can green chilies(optional)
2-3 soup cans of water (you'll have to play around with what you like. This can be served like a chili, or like a soup, so it will depend on what consistency you prefer).
(you may add more green chilies if you'd like. The original recipe doesn't even call for them, but we like the added kick it gives the soup. 

Cook the meat and onion, drain the fat. Dump all the other ingredients together in a big stock pot. Let it simmer for at least 2 hours. I have found that if I add too much water then the seasoning isn't as strong, so if you are wanting this to be a runnier soup, then you'll need to add a bit more of the taco and ranch seasoning to account for the extra water. This serves about 15, so it's great for groups, or to make and freeze half for later!

These are a few of the recipes for soups that I've found on Pinterest that we've really enjoyed.
Source: via Lindsey on Pinterest

Can't wait to see what everyone else links up with-- I've been on the prowl for new soups!

Oh, and PS! If you're interested in joining the Valentines Day Favorite Things Swap I'm co-hosting with my friend Laura, Friday's the last day to sign up! You can find out more information here.

A Dollop of My Life Copyright © 2007 -- Template created by O Pregador -- Powered by Blogger