Cheesy Taco Soup

This soup from Carlsbad Cravings is so stinking good, I ate some for breakfast the next morning! If you like Mexican, you will love this. It looks like a lot of work but it really isn’t; several ingredients are canned, so all you’re doing is opening them. It is so worth the effort, and my kids just gobbled this down. I was lucky there even was some left for my breakfast the next day!

The only things I changed about this were replacing a green pepper for the red, as I just didn’t have a red bell pepper on hand. I didn’t add the tsp of salt, as there’s enough salt in all the canned products, and I threw in some mozzarella cheese. You can never have enough cheese, right??

So, let’s get cooking!

First, drain and rinse the kidney beans and black beans so they’re ready. You might as well open all the cans now, too.

Chop the onions, peppers, and mince the garlic.

Brown the hamburg with the oil, onions, and peppers, adding the minced garlic when just about done. Mix in the flour, stirring well. Toss in the kidney beans and black beans.

Add the spices, the hot diced chilies, salsa, enchilada sauce, and chicken broth. Bring to a boil and then lower heat and simmer about 15 minutes until somewhat thickened.

Whisk in the softened cream cheese and turn off the heat. Stir in the cheddar, pepperjack, and mozzarella cheeses until melted. Serve with sour cream if desired. 

Enjoy! ~TMMF

Cheesy Taco Soup

1 Tbl oil

1 lb ground beef

1 onion

1 green pepper

4 cloves garlic

1 tsp each—chili powder, cumin

½ tsp each-- oregano, paprika

¼ tsp pepper

¼ c flour

1 15 oz can kidney beans

1 15 oz can black beans

1 4 oz can hot diced chilies

1 c medium salsa

1 10 oz can enchilada sauce

5 c chicken broth

1 c shredded sharp cheddar cheese

1 c shredded pepperjack cheese

1 c shredded mozzarella

4 oz cream cheese, softened

Slow Cooker Sausage Cassoulet

The first time I had Cassoulet was growing up with my great cooking parents. My dad had found a recipe and made it and our family LOVED it! According to Wikipedia, Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. I remember the recipe my father used as being a very hearty dish with a medley of flavors, very satisfying.

Unfortunately, my dad lost the original recipe he had used, and through the years, though trying to find it many times, we were never able to locate it. This is a Cassoulet recipe my father came across from The CL Diet Habit, and it closely resembles what we grew up with. You can use chicken along with the sausage, or beef, or whatever, but I have to say that the sausage really makes it, so don’t leave it out!

When I made this, instead of cooking the veggies in a Tbl of oil as suggested, I cooked the sausage and then used the same pan with drippings to sauté the veggies so they soaked in the flavor of the meat. I used a little more of each vegetable too, just because that’s how I roll. ;-)

So, let’s get cooking!

In a skillet large enough, cook the sweet Italian sausages until thoroughly done.

While the sausages are cooking, dice the celery and onion, peel and slice the carrots, peel and cube the rutabaga into 1 inch pieces, and peel and mince the garlic.

When the sausages are cooked, set aside to cool, and sauté the veggies and garlic in the same pan with the drippings for 5 minutes.

Slice the sausages into ¼ inch rounds.

In a 6 qt crock pot, place the veggies, diced tomatoes, cannellini beans, sausages, chicken stock, thyme, and black pepper.

Cover and cook for 8 hours on low. Or, as I did, 2 hours on high and then 4 hours on low. Omg, it makes the house smell so good when it’s cooking!!

In a smallish skillet, melt the butter and add the bread crumbs. Cook over medium heat, stirring almost constantly, until browned. Add the Parmesan cheese and mix thoroughly.

Stir half of the bread crumb mixture into the Cassoulet in the crock pot as a thickener, and then sprinkle the rest on top. Serve and watch the smiles!

Enjoy! ~TMMF

SLOW COOKER SAUSAGE CASSOULET

6 sweet Italian sausages

1 md onion

6-8 carrots

½ md rutabaga

2 stalks celery

2 massive cloves garlic

1 28oz can diced tomatoes

2 15oz cans cannellini beans,

rinsed and drained

1 c chicken stock

1 tsp dried thyme

½ tsp black pepper

½ c bread crumbs

¼ c Parmesan cheese

1 Tbl butter

2 tsp dried parsley

My Ham & Black Bean Soup

This soup is so easy to make, and such a good hearty meal for a cold rainy night. It’s very easy, and I just threw it together one night, putting in whatever I thought would go good together. The result was a hit that we also had for lunch the next day. Then there was no more, and we were sad. But it’s quick and easy, so I can make it again! ;-)

So, let’s get cooking!

First dice the onion and celery, and mince the garlic.

Peel and slice the carrots.

In a large pot, sauté the onion, celery, and minced garlic in the oil until tender.

Add the beef broth, liquid smoke, and carrots. Bring to a boil, then turn heat down and simmer, covered, for about 15 minutes or so, until carrots are cooked.

Cut the ham into chunks. Drain and rinse the black beans.

Add the ham and beans to the soup, heating through about ten minutes.

See how quick and easy that was??

Enjoy! ~TMMF

My Ham & Black Bean Soup

1 Vidalia onion
2 stalks celery
2 cloves garlic
1 Tbl oil
6 carrots
4 c beef broth
2 tsp liquid smoke
3 15 oz cans black beans
1 lb ham

Valerie's Creamy Mexican Soup

This is a recipe that I made based on one I found on All Recipes, called Amy’s Mexican Soup. It sounded so good, but when the rubber hit the road, I changed it so much that it seemed silly to keep her name for it. So I named it Valerie’s Creamy Mexican Soup. To see the original, go look it up; it‘s too much to list all the changes here. You just *know* I added a boatload of veggies to it. ;-) As for what this soup is now, stay tuned and I’ll show you what I did. ;-)

So, let’s get cooking!

Prep the veggies. Remove the seeds and dice the jalapeño peppers small. Remember to use gloves, and wash your hands well afterwards. And the knife, And the cutting board. ;-)

Dice the sweet onion, celery, and green bell pepper. Mince the garlic. I use my garlic press most of the time for that.

Peel and dice the carrot into small pieces.

Cube the chicken breast. I like to make the pieces rather small; it spreads it further in the recipe. Sauté in a large pot with a little oil. Then set aside.

In the same pot, use a little oil to sauté the celery, bell and jalapeño peppers, onions, garlic, and carrot until tender, about 8 minutes or so.

Drain and rinse the kidney and black beans. Add to the sautéed veggies, along with the chicken, diced tomatoes, chicken stock, chili powder, and cumin.

Bring to a boil and turn down the heat to simmer for 30 minutes.

Cut the cream cheese into chunks. Turn off the heat and add the cream cheese to the soup, whisking in until thoroughly combined. Serve with shredded Fiesta Blend cheese on top if desired.

Enjoy! ~TMMF

Valerie’s Mexican Soup

1 lb chicken breast
2 lg jalapeño peppers
½ green bell pepper
1 sweet onion
2 stalks celery
3 cloves garlic
1 carrot
1 28 oz can diced tomatoes
1 14.5 oz can diced tomatoes
4 c chicken stock
1 14.5 oz can kidney beans
1 14.5 oz can black beans
1 Tbl chili powder
1 tsp cumin
8 oz cream cheese
shredded Fiesta Blend cheese

Spaghetti and Meatball Soup

What could be more comforting on a cool night than a plate of spaghetti and meatballs? How about a bowl of Spaghetti and Meatball Soup? This is a great recipe that I found on Skinny Taste. You make it all in one pot, which is a bonus.

The changes I made: I added basil and oregano to the soup, and instead of the small amount of tomato sauce, I used a can of crushed tomatoes. I also added green bell pepper to the soup, and green bell pepper plus grated carrot to the meatballs. You knew I’d be sneaking extra veggies in there, right? ;-)

The only negative thing I can say about this recipe is that the meatballs are better cooked in the oven and added later. The first time I made it, I did cook them in the soup as directed, and you can go ahead and do that, but they didn’t hold together as well as when they were baked and added at the end. It doesn’t add to the work; I mean, you have to cook them anyhow, whether you do it in the soup or in the oven, right?

So, let’s get cooking!

First, dice the pepper and onions. Mince the garlic and peel and grate the carrot. The carrot will be used in the meatball mixture.

Sauté half of the diced peppers and onions and the minced garlic in the oil in a large pot, until tender.

Add the chicken broth, water, crushed tomatoes, and spices. Bring to a boil, then turn down the heat and simmer for twenty minutes.

While that’s cooking, make the meatballs. In a bowl, mix together the ground turkey, the other half of the diced peppers and onions, grated carrot, breadcrumbs, parmesan cheese, and eggs. I find that using my hands to mix it is the best way. This is also a fun step for kids to do and have them involved in the cooking.

Form the meatballs by using a small scoop to make little one inch balls. This is also a fun way for the kids to help. I portion out the meatball mixture, and then have one of the kids roll them with their hands.

If you’re going to cook them in the soup, just set them aside, but if you’re doing them in the oven, which I do recommend, put them on a sheet pan and toss them in a 350° oven for about 15 minutes or so.

If you’re cooking the meatballs in the soup, add them now, and cook for about 5 minutes, then add the broken spaghetti. I broke it into thirds.

If you’re doing the meatballs in the oven, add the broken spaghetti (in which case I still broke it into thirds, hahaha!) to the soup, cooking for about 7-8 minutes, and then add the cooked meatballs.




Ladle into the bowls and watch the smiles. Enjoy! ~TMMF


Spaghetti and Meatball Soup

1 green bell pepper
1 Vidalia onion
3 cloves garlic
1 carrot
5 c chicken broth
2 c water
1 1.5 oz can crushed tomatoes
1 Tbl dried parsley
1 tsp oregano
1/2 tsp basil
1 tap black pepper
1 lb ground turkey
3/4 c breadcrumbs
1/4 c parmesan cheese
2 eggs

Lasagna Soup

Oh how I love cold weather meals! Stews, soups, casseroles….and how about a casserole soup?? This one comes from Damn Delicious, and is it ever good! It combines the best of lasagna with the warm comforts of soup, without all the fat and calories. Of course, I did tweak it a little. I added some zucchini to the mix--you knew I would, right? ;-)

The recipe did call for a pound of ground Italian sausage, but being that I’m inclined to find ways to eat rich on a shoestring budget, I used two large Italian sausages that I had in the freezer. They were also cooked already, leftovers from a summer meal. All I did was thaw and cut. Works for me. :)

So, let’s get cooking!

Set a pot of water to boiling for the pasta. When it’s cooked al dente, drain and rinse with cold water, setting aside.

Dice the onion and mince the garlic. I peel it and have it ready for my handy dandy garlic press when it’s time to sauté. My dad and his wife gave it to me years ago and it’s one of my most used kitchen tool. I hate cleaning it, but love using it. ;)

Dice the zucchini any way you want. This time my assistant chef Megan cut it like cucumbers for a salad.

In a large pot, sauté the onion and garlic in the oil. If you’re using ground Italian sausage, this is when you’d throw it in to cook, nixing the oil. Otherwise, carry on. ;)

Slice the sausage if you’re using leftover like I did. I cut it into small pieces to spread it further.

Add the chicken stock or broth, the diced tomatoes, and the spices. Bring to a boil, then lower the heat to simmer, covered, for about 20 minutes. Add the zucchini and simmer for another ten minutes.

Meanwhile, back at the ranch….oh, wait, never mind. ;-) While that’s cooking, make the topping. Simply mix the ricotta and parmesan cheeses together in a bowl.

When the zucchini has cooked, toss in the sausage and pasta, cooking just to heat through.

Ladle out the soup into bowls and top with about two tablespoons of the topping mixture, adding shredded mozzarella on top. When served, just mix that into the soup and get ready to sigh with the warm fuzzies of gastric contentment. ;)

Enjoy! ~TMMF

Megan cutting zucchini

                 
                   Lasagna Soup

                   8 oz smallish pasta
                       (I used radiatore)
                   1 lb ground Italian sausage
                   1 Tbl oil
                   3 cloves garlic
                   1 Vidalia onion
                   2 small zucchinis
                   6 c chicken stock or broth
                   1 28 oz can diced tomatoes
                   2 tsp oregano 1 tsp black pepper
                   ½ -1 tsp red pepper flakes
                   8 oz ricotta cheese
                   ½  c parmesan cheese
                  1 c or so mozzarella

Sausage and Tortellini Veggie Soup

This soup is one I came up with one night when I was craving a good hearty vegetable soup, and I had some ground Italian sausage and tortellini on hand to toss in too. What came out in the ladle when it was done was just delicious! I hope you like it as much as we did.

So, let’s get cooking!

Dice the onion, pepper, celery, and mince the garlic. I had a little red bell pepper that needed to be used up so I used that too.

Dice the zucchini into larger chunks than the rest and cut the carrots into coins.

In a large saucepan or stockpot, sauté the Italian sausage with the onion, pepper, celery, and minced garlic until the sausage is fully cooked and onions translucent.

Add the chicken broth, can of diced tomatoes, zucchini, carrots, and thawed spinach, along with the pepper, oregano, and basil. Bring to a boil, then turn down to simmer for 30 minutes.

When the soup has simmered, cook the tortellini in boiling water for 3 minutes, no more. Make sure the water isn’t boiling too hard or it’ll tear the tortellini up.

Drain the tortellini and add to the soup. It’s now ready to serve!

Enjoy! ~TMMF








Sausage and Tortellini Veggie Soup
   (serves 8-10)

1 lb ground Italian sausage
1 onion
1 green bell pepper
2 stalks celery
2 big cloves garlic
1 or 2 small zucchinis
4 carrots
7 c chicken stock or broth
1 28 oz can diced tomatoes
1 10 oz pkg frozen spinach, thawed
1 19 oz bag frozen cheese tortellini
1 tsp pepper
2 tsp oregano
1 tsp basil

Creamy Buffalo Chicken Soup

Okay, this recipe has a really interesting back story. This is my original recipe, and it came about because months and months ago, I had a dream that I was cooking, making a soup, this soup specifically. When I woke, I was thinking, what a great idea! So after letting it roll around in my head for a while, I finally tried it.

The first time I made it, it was fantastic, and everyone loved it. It was gone too soon! But when I went to write it up for TMMF, it seemed like something was missing. Suddenly I knew what would go good in this--rice!

So when I made it the second time, I added some rice to it and sure enough, it was now perfect and ready to go live. ;) The amounts of hot sauce and Ranch dressing are perfect; just enough so that one doesn’t overpower the other. I hope you enjoy it as much as we do.

So, let’s get cooking!

Cube the boneless skinless chicken breasts into 1” pieces. Place them in a bowl and mix in the hot sauce to marinate them while you work on the other ingredients.

Dice the celery and onions, and slice the carrots. You’ll have to imagine carrot coins next to the diced celery and onion in this pic. ;)

Next, set the carrots to cook until al dente in a small pot. If you don’t have any leftover cooked rice, you’ll need to cook some up now, enough to make 2 c cooked.

While that’s happening, sauté the cubed chicken in a large sauce pan until just done (no oil needed for this). Set the cooked chicken and the juices in a bowl.

In the same pot, sauté the diced celery and onion in the 2 Tbl of oil, just until tender.

Now add the chicken stock and keep the heat on medium low. Cut up the cream cheese into chunks, and add them, using a whisk to incorporate them into the broth. Make sure you don’t have the heat up too high. Stir in the Ranch dressing.

Your rice should be done by now, so add it to the soup, as well as the carrots and chicken, including all the juices from the chicken. Scrape that bowl clean with a rubber spatula; you don’t want to miss a drop of that wonderful flavor!

And it’s done. Enjoy! ~TMMF

Creamy Buffalo Chicken Soup

2 lg chicken breasts
   (boneless, skinless)
½ c hot sauce (like Frank’s or Texas Pete)
½ md Vidalia onion
2 stalks celery
3 lg carrots
2 Tbl oil
6 c chicken stock or broth
8 oz pkg cream cheese
½ c Ranch dressing
2 c cooked rice

Crock Pot Chicken Parmesan Soup

Chicken Parm, and Soup, and done in a Crock Pot? Oh my! This one came from foxeslovelemons.com, who got it from Naturebox blog. I didn’t change much with this; I did add in diced carrots and some tomato paste, but other than that, I substituted dried herbs for fresh because I didn’t have any fresh. I’m hoping to grow my own this year.

Anyhoo, this soup was delicious and so easy to get it all set up and let the crock pot work its magic while I did other things. One reason I love crock pot meals!

So, let’s get cooking!

Dice the onion and pepper, and mince the garlic.

For the carrots, dice them by cutting into slices about ¼” thick the long way, then cut those into strips, then the cubes.

Now time to assemble it in the Crockus Poticus. That’s the Latin name I’ve given it. ;) Place in the chicken breasts (whole), diced onion, pepper, and carrots, the minced garlic, the tomatoes, and spices.

Add the chicken broth, tomato paste (mix in), and Parmesan cheese. Cook on low for 6-7 hours.

About half an hour before serving, pull out the chicken breasts and set aside to cool on a plate. Shred using two forks.

When you take out the chicken to cool on a plate, turn up the heat to high and add in the uncooked pasta (I used rotini) to cook, stirring a few times during the half hour. Add back in the shredded chicken whenever you’d like.





Serve with a garnish of more parmesan cheese if you’d like. I put a little mozzarella on top, which the kids loved. Enjoy! ~TMMF

                                                                               
                                                                                  Crock Pot Chicken Parmesan Soup

½ Vidalia onion
½ green bell pepper
3 cloves garlic
2 chicken breasts (boneless, skinless)
1 14.5 oz can crushes tomatoes
   (I used diced)
½ 6 oz can tomato paste
4 c chicken broth
½ c grated parmesan cheese
½ tsp dried basil
1 tsp dried oregano
1/8 tsp red pepper flakes
4 oz uncooked pasta