Anita's Mashed Potato Soup

Mashed Potato Soup - Anita O.

A thick, delicious soup that uses up your leftover mashed potatoes!

• 4 cans cream of chicken soup
• 4 cans water
• 2 small grated carrots
• ½ lb bacon, chopped (optional)
• 1 tsp dill weed
• 1 tsp Lowry’s seasoning salt
• ½ tsp pepper
• Frozen corn
• 12 cups mashed potatoes (any amount works!)
• 1 cup sour cream

Brown bacon in frying pan. In large soup pot, over medium low heat, combine canned soup and water.

Add sour cream, dill, season salt and pepper. Stir with a wire whisk til blended.

Add fried bacon and drippings, then add mashed potatoes and grated carrots.

Continue cooking til carrots are cooked.

Sue's Crab Bisque Soup

Crab Bisque Soup- submitted by ReDonna B.

• 3 cans of chicken gumbo soup
• 2 cans of crab meat
• 1 ½ cups cream and 1 ½ cups milk or 3 cups of half and half
• ½ teaspoon worcestershire sauce
• ¾ teaspoon curry powder
• -a sprinkle of pepper

-heat soup, crab and seasonings

-add cream and milk

-cook slowly for 1 ½ hours; serve

ReDonna's Crockpot Mexican Chicken Soup

Crockpot Mexican Chicken Soup - ReDonna B.

• 1 ½ pounds boneless skinless chicken breasts cubed
• 2 teaspoons vegetable oil
• ½ cup water
• 1 envelope taco seasoning
• 1 32 oz. can V8 juice
• 2 cups of salsa
• 1 15 oz. can black beans, rinsed and drained
• 1 10 oz. package frozen corn, thawed
• 6 tablespoons grated cheddar cheese
• 6 tablespoons sour cream
• 2 tablespoons chopped fresh cilantro (optional)

-saute chicken in oil until no longer pink

-add water and taco seasoning; simmer until chicken is well coated

-transfer to a crockpot

-add V8 juice, salsa, beans and corn; mix well

-cover and cook on low 3-4 hours or until heated through

-serve with cheese, sour cream and cilantro

Lahni's Baked Potato Soup

Baked Potato Soup - Lahni R.

• 4 large baking potatoes
• 1/2 cup butter or margarine
• 1/2 cup flour
• 4 1/2 cups milk
• 4 green onions - chopped
• 3/4 cup sour cream
• 1 package bacon  - fried and chopped up(we used the low salt or no salt kind)
• 1/2 cup cheddar cheese - grated (we use more than this, probably more like a cup)

Bake potatoes, set aside to cool.

In a large saucepan melt butter.  Blend in flour and milk with a whisk.

Cut potatoes in half, scoop out insides, add to soup when milk is hot.  Chop up half of potato skins, add to soup.

Add green onion, sour cream, bacon and cheese.

We add a little extra milk at the table to thin and cool the soup.

Sadie's Cheesy Broccoli Soup

Cheesy Broccoli Soup - Sadie T.

Dice 3 broccoli heads and just cover with water and add salt and pepper to taste.  Cook until broccoli is cooked.  Mix 1/4 cup butter with 1/4 to 1/2 cup flour.  Gradually whisk into broccoli and water and blend well.  Add 2 cups of grated cheddar cheese and whisk until smooth.  Variations include cauliflower instead of broccoli or with broccoli.  Try different cheeses such as feta, mozzarella or Colby or try blends of the above. 

Sadie's Creamy Potato Soup

Creamy Potato Soup - Sadie T.

Cut up 3 medium to large potatoes into 1/3" cubes.  Place into 2-3 quart pot.  Add enough water to cover.  Add one small diced onion, 1-2 cubes of chicken or vegetable flavouring, one teaspoon of chives, parsley and basil.

Cook until potatoes are cooked and mash with a masher leaving some potatoes whole.  Remove from heat and add 1/4 cup of butter or margarine and 1 can of evaporated milk.

Heather's Baked Potato Soup

America's Best Baked Potato Soup - Heather S.

• 5 medium baking potatos
• 8 slices bacon
• 1 cup sweet onions - chopped
• 2/3 cup all purpose flour
• 6 cups chicken broth
• 2 cups half and half
• 1/4 cup fresh parsley - chopped
• 1 1/2 tsp garlic - minced
• 1 1/2 tsp dried basil
• 1 tsp salt
• 1 tsp coarsely ground pepper
• 1/2 tsp hot sauce
• 1 3/4 cup shredded cheese - divided
• 1 cup green onions, sliced - divided
• 1/4 cup fresh parsely

Wash potatoes, prick several times with a fork.  Bake at 400 degrees for 1 hour or until done, let cool.  Peel potatoes and slice crosswise.  Cook bacon in a large skillet until crisp, remove bacon reserving drippings in skillet.  Crumble bacon, and set aside.  Cook onion in dripping, stirring constantly, until tender, add flour, stirring well.  Cook 1 minute, stirring constantly.

Gradually add chicken broth, cook over medium hear, stirring constantly, until mixture is thickened and bubbly.  Stir in potato, half and half and next 6 ingredients.  Bring to a simmer and cook uncovered 10 minutes (do not boil).

Stir in 1 cup cheese and 1/4 cup green onions.  Cook until cheese melts, stirring often.  Ladle soup into individual bowls.  Top evenly with crumbled bacon.  Sprinkle evenly with remaining 3/4 cups cheese, 3/4 green onions and parsley. 

Brandy's Zuppa Toscana

Zuppa Toscana Soup (like Olive Garden's) - Brandy H.

• 1 lb ground Italian sausage
• 1-1/2 tsp crushed red peppers
• 1 large diced white onion
• 4 tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes (about 3 large potatoes)
• 1/4 bunch of kale

Sauté sausage and crushed red pepper in pot.  Drain excess fat, refrigerate while you prepare other ingredients.  In same pan, sauté bacon, onions and garlic for about 15 minutes or until onions are soft.  Mix together water and chicken bouillon, then add it to the onions, bacon and garlic.  Cook until boiling.  Add potatoes and cook until soft, about 30 minutes.  Add heavy cream and cook until thoroughly heated.  Stir in sausage.  Add kale just before serving.

Brandy's Split Pea Soup

Split Pea Soup (slow cooker recipe) - Brandy H.

• 1 (16 oz) pkg. dried green split peas, rinsed
• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup chopped onion
• 2 ribs of celery plus leaves, chopped
• 1 or 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped, or 2 tsp dried parsley flakes
• 1 tbsp seasoned salt (or to taste)
• 1/2 tsp fresh pepper
• 1-1/2 quarts hot water

Layer ingredients in slow cooker in the order given above; pour in water.  Do not stir ingredients.  Cover and cook on HIGH 4 to 5 hours or on LOW 8 to 10 hours.  Mash peas to thicken more, if desired. (I found they were mushy enough on their own).  Serve garnished with croutons.  Freezes well.  Serves 8.

Brandy's Pasta E Fagioli

Pasta E Fagioli (like Olive Gardens) - Brandy H.

Warning - this recipe makes 9 qts!

• 3 tsp oil                                                                   
  
• 2 lbs hamburger                                                     
  
• 12 oz onion; chopped                                              
  
• 14 oz carrots; slivered                                           
  
• 14 oz celery; diced                                                 
  
• 48 oz tomatoes; canned, diced
• 2 cups cooked red kidney beans
• 2 cups cooked white kidney beans
• 88 oz beef stock
• 3 tsp oregano
• 2-1/2 tsp pepper
• 5 tsp fresh parsley; chopped
• 1-1/2 tsp tabasco sauce
• 48 oz spaghetti sauce
• 8 oz dry pasta shell macaroni; or other pasta
  

Sauté beef in oil in large pot until beef starts to brown.  Add onions, carrots, celery and tomatoes and simmer for 10 minutes.  Drain and rinse beans and add to the pot.  Also add beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles.  Add chopped parsley.  Simmer until celery and carrots are tender, about 45 minutes.  Makes 9 qts of soup.  (FYI 8 oz = about 1 cup)

Brandy's Minestrone

Marvelous Minestrone - Brandy H.

• 2 cans (10 fl oz./284 mL each) chicken broth (I just make my own)
• 1 can (19 fl oz/540 mL) Chick Peas, drained, rinsed
• 1 can (19 fl oz/540 mL) Aylmer Accents Italian Stewed Tomatoes
• 2 cups frozen Italian-style mixed vegetables
• 1/2 cup macaroni, uncooked
• 1/4 cup Zesty Italian Dressing
• 1/2 cup Parmesan grated cheese

Mix all ingredients except cheese in large saucepan.  Bring to a boil on medium-high heat.  Reduce to medium; simmer 6 to 8 minutes or until macaroni is tender.  Sprinkle each serving with cheese.  Makes 4 servings.

Brandy's Curried Split Pea Soup

Curried Split Pea Soup - Brandy H.

• 1 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 4 garlic cloves, sliced
• 4 cups vegetable stock or broth
• 4 cups water
• 1 cup dried yellow split peas
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 bunch parsley, chopped

Heat oil in a large saucepan over medium-high heat. Add onions; cook 5 minutes, stirring occasionally. Add carrot and garlic; cook until softened, about 5 minutes. Add remaining ingredients except parsley; bring to a boil. Reduce heat, simmer uncovered for 30-60 minutes (until peas are tender). Ladle into shallow bowls; garnish with parsley. (We spooned over some cooked rice and it was yummy!)

Rosina's Chicken Noodle Soup

Chicken Noodle Soup - Rosina W.

boil for 45 minutes chicken backs and legs( chicken breast is too dry)
cool and then strip meat from bones into small pieces

in the meantime in water that you boiled the chicken pieces in add:
small handful of dehydrated onion
small handful of parsely flakes
3 sliced carrots or 2 sliced carrot and one sliced parsnip
2 big tbsp minors chicken base ( no msg and can be purchased at Bridgebrand)

boil this for about 20 minutes then add back in the chicken pieces and noodles.

to make homemade noodles
to 2 eggs, touch of salt and add enough flour to make a sticky dough. drop dough into cup of spaetzle maker and drop noodles into boiling water. Noodles will be ready in 3 minutes.(spaetzle maker can be purchased in a kitchen store for $20- a must if you love homemade noodles)

Kimberley's Chicken Corn Chowder

Chicken Corn Chowder - Kimberley L.

• 1 1/2 cups chopped celery
• 1 1/2 cups chopped onion
• 1/2 cup butter
• 1 tsp salt
• 1 tsp basil
• Dash of pepper
• 4 cans cream of chicken soup
• 2 cans cream corn
• 3 cups milk
• 1 cup cooked wheat
• Cooked chicken breast or ground chicken

Saute celery, onion and butter. Add remaining ingredients and simmer 1 hour.

Kimberley's Hamburger Soup

Hamburger Soup - Kimberley L.

• 1 lb hamburger
• 1 large onion, chopped
• 1 can tomato soup
• 1 can tomato paste
• 1 can beef consomme
• 1 tsp salt
• 1 tsp pepper
• 3-4 potatoes, cubed
• 3 carrots, diced
• 3 celery, chopped
• 1 can green beans
• 1 can corn
• 1/2 cup barley
• 1 cup lentils
• 1 cup wheat, cooked

Brown hamburger and onion in a large pot.
Add soups, paste and s&p.
Add remaining ingredients and 3 cups of water and simmer on low for several hours until veggies and lentils are soft.

Lori's Brunswick Stew

Brunswick Stew - Lori A.

• 4 chicken breasts, cut up
• 2 cups chicken broth
• 1 onion, quartered
• 1 teaspoon freeze-dried garlic  2 ribs celery, diced
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 can corn
• 1/2 can (200 ml) black beans
• 1/2 can (400 ml) of diced tomatoes
• 2 small potatoes, cubed
• 1/3 cup ketchup
• 3 Tablespoons vinegar
• 1 Tablespoon brown sugar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon plain Tabasco
• ¼ teaspoon marjoram
• 2 Tablespoon butter

Place everything in the crockpot and cook on high for 6 hours. Add cornbread (or biscuits) and you have a meal! Serves 6-8.

Dixie's Corn Chowder

Corn Chowder - submitted by Lori A.

Cut 3/4 lb. bacon into 1 inch pieces.  Fry until almost cooked.  Add 1 chopped onion.  Pour off grease.  Add 4 cups water.  Cube 4 cups of potatoes; add to mixture.  Cook until potatoes are almost done.  Add 1 can creamed corn.  When potatoes are cooked, add 1 can of milk.  Add 3-4 Tablespoons butter.  Garnish with parsley and serve.

Christine's Garden Chowder

Garden Chowder - Christine P.

• ½ cup chopped green pepper
• ½ cup chopped onion
• ¼ cup butter or margarine
• 1 cup each diced potato, celery, cauliflower, carrot and broccoli
• 3 cups of water
• 3 chicken bouillon cubes
• 1 tsp salt
• ¼ tsp pepper
• ½ cup all purpose flour
• 2 cups of milk
• 1 tbsp minced fresh parsley or dried
• 3 cups of (12 oz) shredded cheddar cheese

In a pot sauté green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt & pepper, bring to a boil. Reduce heat, cover and simmer for 20mins or until the vegetables are tender. Combine flour & milk until smooth, stir into pan. Bring to a boil, cook & stir for 2mins. Add the parsley. Just before serving, stir in the cheese until melted.

Angie's Chicken Wild Rice Soup

Chicken wild rice soup - Angie A.

• 1/2 cup butter
• 1 finely chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 3/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked wild rice
• 1 pound boneless skinless chicken breasts, cooked and cubed
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 1 cup slivered almonds
• 2 cups half-and-half

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and sauté for 5 minutes. Add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and, almonds. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Tracey's Bean and Italian Sausage Soup

Bean and Italian Sausage Soup - Tracey S.

 

• 1T olive oil                                        
• 1 med onion chopped                        
  
• 1 clove garlic minced
• 1 c sliced mushrooms (opt)
• 1/2 red pepper and grn pepper sliced
• 4 c chicken broth (more if wanted)
• 1 tsp basil
• Italian sausage crumbled and fried
• 250g small pasta shells
• 1 can beans in tomato sauce
• salsa for flavor

 

~Saute first four ingredients in oil. Add broth. Add beans sausage, and cooked pasta. Flavor with salsa to taste.

ReDonna's Corn Chowder

Corn Chowder - submitted by Tracey S.

 

• 4c. cubed potato                               
  
• 1/4c chopped onion                          
  
• cubed ham (how much you like)
• 1/2c sliced carrots
• 1/2c chopped celery
• 1 can cream of mushroom soup
• 1 can corn
• 1 can cream corn
• 1-1/4c milk

 

Cook in crockpot on low for the afternoon, or on stove for about an hour, use less milk if using crockpot.

Elaine's Taco Soup

Taco Soup - Elaine B.

• 1 lb. ground beef browned & drained add taco seasoning
• 1 can tomato soup
• 1 can tomato paste
• 2 cans mushroom pieces (leave juice aside and add if too thick)
• 1 can red kidney beans with juice
• 2 cans corn niblets
• add chili powder if desired

Cook in crockpot if lazy like me (or just do it on the stove).

Top with sour creme and grated cheese with tortilla chips on the side.

Margaret's Vegetable Chowder

Vegetable Chowder - Margaret L.

 

• 3 slices bacon
• 1 c diced celery
• 1 c chopped onion
• 1 lb. can tomatoes or fresh
• 2 c diced potatoes
• 1 c diced carrots
• 1 1/2 tsp salt
•  1/4 tsp. dried thyme,crushed

 

Partially cook bacon.  Add celery and onion.  Partially cook potatoes and carrots.  Make a sauce of 4 c milk, 6 tbsp flour and 4 tbsp butter.  Put all ingredients into sauce and simmer 1 hour

Jodie's Thai Vegetable Soup

Thai Vegetable Soup - Jodie P.

• 1 litre box of chicken broth
• 1 can (398 mL) of coconut milk
• water (desired amount)
• 2 cloves garlic
• 1 tbsp oil
• 1 spaghetti squash
• 1 red pepper
• 1 yellow pepper
• 1-2 cups sliced carrots
• 1 cup sliced celery
• 2 tsp lime juice
• 1-2 tsp garlic chili pepper sauce (more or less as desired)

1. Slice spaghetti squash in half and place upside down on a plate or microwave safe dish with 2 tbsp of water. Cook in microwave 20 minutes or until down.

1. In a large pot, add oil and minced garlic and cook on medium high for only a couple of minutes.

3. Add chicken broth, coconut milk, lime juice, and Thai chili pepper sauce.

4. Add sliced red and yellow peppers, carrots and celery.

5. Spoon out spaghetti squash - when it's cooked it resembles spaghetti noodles.

6. Add the desired amount of water and bring to a boil. Simmer for a short time and serve.

If desired, chicken can be added to this soup. I usually serve it with cornbread or garlic bread.

September Soup Recipes

Good Afternoon Sisters!  I'll slowing be posting all the of the recipes you've sent me for the September Recipe Exchange.  The theme for October will be pies, so you can start thinking about your favourite pie recipes to share!