HAMBURGER SOUP

HAMBURGER SOUP

2 large potatoes, peeled and diced
3 large carrots, peeled & diced
1 C frozen or canned peas
1-3 medium onions, chopped
1 lb ground beef
2 stalks celery, diced
1 1 oz can tomato soup
2 T beef soup base
2 C water

Layer ingedients in order given and salt and pepper each layer.
Cook in crock pot 4-5 hours or simmer for 1 hour in a stock pot.

CHICKEN POT PIE SOUP

Chicken Pot Pie Soup

Rating: 5

Prep Time: 10 minutes

Cook Time: 19 minutes

Yield: 6

Ingredients

• 2 cup chicken, cooked and diced
• 3 Tbsp unsalted butter
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 1 cup fresh broccoli florets, chopped
• 1/4 cup all purpose flour
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1 cup milk (I used skim)
• pinch of crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 cup cheddar cheese, shredded
• 1/2 package pie crust (I used Pillsbury), thawed

Instructions

1. In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
2. To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
3. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!

FAULATAS

FAULATAS

from Aunt Glenna Foote

3-4 lbs beef or roast
1 medium green bell pepper, minced
1 medium onion, diced
1 1/2 teaspoons oregano
4 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon pepper
2 teaspoons salt
1 10 oz. can chopped green chilies
2-4 cups cooked beans

1. Place meat, spices, bell pepper, onion, green chilies in crockpot and cook 6-8 hours-- all day or overnight. Add a little liquid /water as it cooks to keep from going dry and burning.

2. Add cooked beans 1-2 hours before serving. 

VARIATION #1: Eat as soup.

VARIATION #2: Mash the beans and thicken. Use mixture to make burritos, or on Nachos. 

VARIATION #3:  Leave out the beans for a low carb meal.

CHICKEN GNOCCHI SOUP

CHICKEN GNOCCHI SOUP

4T butter
1T olive oil
1C finely diced onion
1/2 C finely diced celery
2 garlic cloves, minced
1/4 C flour
2 cans evaporated milk and water to make 1 quart
28 oz chicken broth
1/2 t salt
1/2 t dried thyme
1/2 t dried parsley flakes
1/4 t gound nutmeg
1 C finely shredded carrots
1 C coarsely chopped spinach leaves
1C diced cooked chicken
1 16 oz pkg ready-to-use gnocchi

Melt the butter into the oil in a skillet over medium heat.
Add onion, celery, and garlic and cook until the onion beacomes translucent.
Whisk in the flour and cook for about 1 minute.  
Whisk in teh milk.  Simmer until thickened.  
Stir in salt, thyme, parsley and nutmeg.  Addcarrots, spinach, chicken adn gnocchi.  
Simmer until the soup is heated through.  
Before serving, season with additional salt, if necessary.