Tried and True

It's soup weather and this is a delicious, easy soup to make. So far, everyone who has tasted it, has loved it. 3 boneless chicken breasts, cooked and chopped 2 cans Great Northern Beans 1 can red beans 2 cans Shoepeg corn, drained (regular whole kernel corn can be substituted) 1 can rotel (I use original, but you can choose your heat) 1 can cream of mushroom soup 1 can cream of chicken soup 2 cans chicken broth ( I use the broth created when I boil my chicken breasts) 1 chicken flavored bouillon cube 1 medium chopped onion 1/4 c butter 1 t cumin garlic salt to taste pepper 16 oz velveeta cheese (I add a little more) (I've also used Jane's Crazy Salt or Tony C's for extra seasoning) Empty all cans into large pot. Saute onion in butter and add to pot. Add chicken and seasonings to mixture and simmer 20 minutes. Cube cheese and melt with chicken mixture until hot. (I have combined all ingredients, except the cheese, as it states above; cooked the soup in the crockpot all ...

1 can beef broth 1 can tomato sauce 2 teaspoons Italian seasoning salt and pepper to taste 1 can Italian style diced tomatoes 1 med chopped onion 1/4 c chopped bell pepper 1 clove garlic, pressed or minced 1 pkg precooked frozen Italian meatballs assorted frozen, canned or fresh vegetables dry pasta or frozen tortellini (my family preferred the tortellini) fresh grated Parmesan cheese to sprinkle on top. Combine all ingredients in crock pot. Let cook all day on low. Add tortellini about 20-30 minutes before serving. Note: If you want, cook the soup, minus the pasta, the day before. Let it cool and refrigerate overnight. The next day, warm it up on the stove and add pasta. Cook until pasta is done and serve. It was much, much better this way. Also you can add more beef broth, tomato sauce and water, depending on the thickness and taste you want.

I am loving soups these days. I found this recipe on another blog and thought I'd give it a try. Tim and Walter love hot wings. I did a little tweaking to the recipe as I went along. So far the results have been all thumbs up! And best of all, it's cooked in a crock-pot! 2.5 pounds boneless chicken breast 2 large carrots, chopped 1 large onion, chopped 3 ribs of celery, chopped 5 cloves of garlic, chopped 1 pkg ranch dressing mix 1 T smoked paprika 1 box of low sodium chicken broth Franks Buffalo Hot Wing Sauce. I used about 3/4 cup. (This made a fairly mild soup. I added more hot wing sauce to my own bowl.) 1 15 ounce can of tomato sauce 1 15 ounce can of diced tomatoes w/chilies 1 bag of baby spinach 2 cans of great northern beans, rinsed and drained Chop the onion, garlic, carrots and celery, add to crockpot. Add the smoked paprika and ranch dressing mix. Add the chicken, chicken broth, tomatoes, tomato sauce an...

Chicken, Andouille and Sausage Gumbo Ingredients 1 cup vegetable oil 1 cup all purpose flour 6 large onions, chopped (about 12 cups) 6 red bell peppers, seeded, chopped (about 7 cups) 8 celery stalks, chopped (about 3 cups) 16 garlic cloves, chopped 1 teaspoon cayenne pepper 1 cup dry white wine 1/2 cup chopped fresh thyme 6 bay leaves 2 28-ounce cans diced tomatoes with juice 4 8-ounce bottles clam juice 4 cups low-salt chicken broth 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes 2 16-ounce packages sliced frozen okra 4 pounds peeled deveined medium shrimp Minced fresh Italian parsley Steamed rice Preparation Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, an...

I saw this recipe on facebook and decided to try it. It was a hit!!! Only one very small serving left. Ingredients: 1 bag of frozen tortellini 1 small bag of fresh spinach 2 cans of italian style diced tomatoes 1 box or 4 cups or vegetable broth 1 block of cream cheese put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs (Changes I made: I added a carton of fresh sliced mushrooms. I also cooked it on the stove instead of the crock pot, just because I didn't have 5-6 hours)