Soups

Sausage, Potato, and Kale Soup

Ingredients

2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
12 whole Red Potatoes, Sliced Thin
1 whole Onion, Chopped
1-1/2 pound Italian Sausage
1/2 teaspoon Red Pepper Flakes (more To Taste)
2 cups Low Sodium Chicken Broth
2 cups Whole Milk
4 cups Half-and-half
Splash Of Heavy Cream
Fresh Or Dried Oregano
Black Pepper To Taste

Preparation Instructions

Prepare the kale and set it aside.

In a medium pot. boil sliced potatoes until tender. Drain and set aside.

In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

Taco Soup

1 lb ground round beef
1 large onion, chopped
1 package taco seasoning mix
1 package Hidden Valley Ranch Dressing mix
1 16oz can pinto beans
1 16oz can chili beans
1 16oz can whole kernel corn
1 16oz can stewed tomatoes
1 16oz can diced tomatoes and chilis (i.e. Rotel mild)

Brown the beef and the onion together. Drain the grease. Stir
everything together in a large pot and heat through.


Quilt Soup

I'm sure this has been mentioned before. Carol Doak had passed this idea once. When gathering for a quilting bee, guild board meeting, or mini group this has always been a hit. The hostess would put on a stock pot of broth (of her choice) and each guest brought something to add. Be it a meat, vegetable, or starch. The seasonings were also brought by guests. Fresh bread & butter was served. And a salad was optional!

They were always surprised and enjoyed each concoction. No fuss or expectations required. How simple & good life can be.

Note: Here in Texas, we would probably bring a can of corn, beans or chilis!!

POTATO SOUP

Slow cooker on low

Put onion in a microwave safe dish and empty in the can of water. Microwave the onions for a couple of minutes to tenderize.

Now pour this mixture over the Velveeta and soup that has been put in a microwave safe bowl and blend and heat slightly in the microwave.

Fold into the shredded hash brown and do not add any more water. It seems there is a lot of "water" in these potatoes and as they cook the liquid increases.

If I walk through the kitchen I do lift the lid and give it a stir occasionally.

It takes 4 - 6 hours to cook and is so good. I serve it with a salad and a fresh baked roll. Great evening meal for our cold winter days.

Dee Augustin in NE

Broccoli Cheese Soup

Ingredients

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

Note: 7/2014- this is from the Pioneer Woman website. I made this last week, and it was TOTALLY awesome. Since hubby does not like Broccoli, I made half of the recipe. Wish I had made the whole batch. I did not puree it, but next will.