Buffalo Chicken Soup

Serves: 4
1 sm. onion - chopped2 ribs celery - chopped1/4 cup butter OR margarine1/4 cup all-purpose flour3/4 cup milk3/4 cup chicken broth2 cups diced, cooked chicken1/4 - 1/2 cup buffalo wing sauce - to taste4 oz. process cheese food (Velveeta®) - cubed, low-fat okay1/2 tsp. cayenne pepper1/2 tsp. celery salt1/2 tsp. garlic salt


-In a 2-quart saucepan over medium-high heat, cook onions and celery in butter until tender.-Stir flour into pan; slowly whisk in milk and broth.-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
Notes: We serve this with celery sticks and Ranch or Bleu Cheese Salad Dressing on the side.

To cut down on spice you can omit the cayenne pepper and dilute with more chicken broth to taste.

Baked Potato Soup

4 med baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup gr. onions with tops
1 can chicken broth
1 1/2 cups milk
1 garlic clove pressed
1/2 teasp salt
1/4 teasp black pepper
1 cup light sour cream
2 ounces cheddar cheese shredded

Remove skins from baked potatoes. Coarsely mash potatoes.
Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain, crumble and set aside. Discard all but 12 teasp drippings in pan.
Chop celery. Slice gr. onions add chicken broth, milk, potatoes, celery, onions, garlic, salt and pepper to drippings in pan. Bring to boil. Reduce heat, simmer 10 min.
Stir in sour cream and resrved bacon. Put cheese on top.

Taco Soup

See This post for recipe.

China in a Pot

China in a Pot

China in a Pot Source: Desperation Dinners (adapted for the freezer!)
2 bonelss skinless chicken breasts halves (about 2/3 pounds total), thawed
1 can fat-free chicken broth (14.5 ounces)
1 can Oriental broth (14.5 ounces) --you can sub chicken broth
1 cup fresh mushrooms, sliced
1 cup frozen corn kernels
2 tablespoons rice wine vinegar or distilled white vinegar
1 tablespoon dark sesame oil
2 teaspoons reduced-sodium soy sauce
1 teaspoon sugar
1 package chicken flavor ramen soup
1 package frozen snow peas
--have on hand 3 scallions (for 1/4 cup chopped) -- have on hand

To make for freezer: Pour both cans of broth in a 4.5 quart Dutch oven or soup pot. Cover, and bring to a boil over high heat. slice the chicken in 1/4 inch wide strips. Cut the longest strips in half. When the broth boils, stir in the chicken, mushrooms, corn vinegar, sesame oil, soy sauce, and sugar. Add the flavor packet from the ramon noodles but if you are freezing this recipe, place the ramen noodles in a zipper bag. Place soup base into the freezer containers and freeze.

To serve: Reheat the soup. Add the ramen noodles and the snow peas and bring to a boil. ( if you want the snow peas to be softer, wait to add the noodles). Served with slice scallions on top.

Crockpot Beef and Black Eyed Pea Soup

Crockpot Beef and Black Eyed Pea Soup
From Linda Larsen,Your Guide to Busy Cooks
This super hearty soup is made with just four ingredients! And it's very good for you, too. If you'd like, you could add a chopped onion or some minced garlic.
INGREDIENTS:
16 oz. pkg. dried black eyed peas
10 oz. can condensed bean and bacon soup
4 cups water
6 carrots, peeled and chopped
2 lb. beef chuck roast, cut into 2" cubes
1/4 tsp. pepper
PREPARATION:
Sort through the black eyed peas to remove any stones or shriveled peas, then rinse and drain. Combine all ingredients in 4-5 quart crockpot. Cover and cook on low for 9-10 hours or until peas are tender and beef is done.

Santa Fe Soup

Sante Fe Soup
2 pounds ground beef
1 large onion
1 can kidney beans
1 can black beand
1 can pinto beans
1 large can chopped tomatoes
2 cans shoe peg corn
1 can Ro-tel tomatoes
2 envelopes taco seasoning
2 envelopes Ranch dressing dry mix

Brown meat with onion and drain off fat. Add all ingredients. Bring to boil. Reduce heat and simmer 2 hours.

Italian Soup with an Alabama Zing

1lb of ground Italian Sausage brown and drain
1 can chopped tomatoes with liquid
1 can corn drained and rinsed
1 can kidney beans drained and rinsed
1 can garbanzo beans drained and rinsed
3 carrots sliced
3 can beef broth
1 pkg dry onion soup mix
2 cups water
3 onions, chopped
3 cloves garlic minced
2 celery sticks
1 cup elbow macaroni

put the sausage in a large pot (cooked). Add the onions, garlic, and celery and cook slowly until the onions are transparent. Add the rest of the ingr. Simmer for 1 1/2 to 2 hours. Turn the heat up to med. high and add the macaroni. It is ready when macaroni is done.
Serve with cheese and crackers.

Taco Soup

1 1/2 lbs. ground beef
2 cans corn
1 can chili beans
1 can rotel
1 can diced tomatoes
1 package taco seasoning
1 8 oz bag mexican cheese blend
1 bag Frito style chips

garnish options:
onions, salsa, cilantro, fresh tomatoes, sour cream


Brown ground beef in a large pan or dutch oven over medium heat. Once browned, drain grease and return ground beef to pan. Add corn, tomatoes, rotel and beans (include liquid--do not drain). Add taco seasoning and simmer until warmed throughout. Can be served either over chips or dip with chips. Top with desired amount of cheese.

Garnish with any or all of the following: onions, salsa, cilantro, fresh tomatoes, sour cream.

Florentine chicken and Pierogi soup

Florentine Chicken and Pierogi Soup
6 ServingsPreparation time : about 20 minutes
Cooking time: about 25 minutesEating Light (Woman's Day)
28 mini or 12 regular-size frozen potatoe & cheese pierogies
1 Tablespoon vegetable oil
1 pound 8 ounces boneless, skinless chicken breasts, cut into 1/2 inch pieces
1/4 cup finely chopped onion
1/2 teaspoon minced garlic
1/4 cup all-purpose flour
3 cups chopped fresh spinach (I use a 10 oz ready packaged baby spinach)
1 can (14 1/2 ounces) chicken broth, defatted (Swansons)
2 cups skim milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg

1. In large saucepan, over high heat, thaw frozen pierogies in boiling water for 3 minutes. Drain; set aside.2. Meanwhile, in large non-stick pot or Dutch oven, over medium-high heat,heat oil; add chicken, onion and garlic. Saute, stirring constantly, 3-5 minutes, or until chicken is lightly browned.3. Add flour; stir about 1 minute, or until lightly browned.4. Stir in spinach, chicken broth, milk, salt, pepper and nutmeg; bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, about 10 minutes, or until soup is slightly thickened, or until heated through.5. Stir in thawed pierogies. Continue cooking, 2-3 minutes, or until heated through.Serve with garlic bread and a green salad!You can always zip up this bland soup with a dash (or two) of cayenne pepper.