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Archive for the ‘Soup’ Category

Cheesy Wild Rice Soup

There is nothing like soup on cold winter days. It warms you from the inside out. There’s nothing better than a crock-pot soup recipe so it’s waiting to greet you after work on a weeknight in my opinion! I hate coming home and wondering what I’m going to make. Sure I try to do the whole menu planning but I’m driven by emotions and sometimes it’s hard to tell what I’m going to feel like making four days in advance so it’s always changing. I would say it’s a rough draft of menu ideas for the week!

My hubby loves wild rice soup. When my mom asked us out for supper one night she said she was going to make this soup. She informed me I had it before and liked it but I couldn’t remember. The hubby loved it and I made sure to get the recipe and it’s become a staple in our house ever since!

I served these with my Ham, Cheese & Poppyseed Sandwiches. I’d been craving for these a couple weeks so it rounded out these simply and easy supper perfectly!!

*I’m sorry about the terrible picture. It doesn’t do it justice, but I can not take a good picture of soup!!!

Cheesy Wild Rice Soup
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Ingredients
1 can cream of celery soup
1 can cream of potato soup
4 c. milk
1 jar cheese whiz (15 oz)
2 cans wild rice, drained
Bacon bits
Onions

1. Mix above ingredients in crock pot and put on low ~ The longer it cooks the better the flavor!

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Hearty Chili Mac

There is nothing better on a cold, blustery MN day then coming home to a warm bowl of soup in my mind. We may have lucked out so far this winter and had very few of these days, but I assure you they will make their appearance.

The hubby and I both loved this Chili. I liked the addition of pasta to it because you can never have to much pasta in my life! It’s thick and yummy. If you like a little more bite to your chili feel free to add more chili powder.

Hearty Chili Mac
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Ingredients
2 lbs ground beef
1 medium onion, chopped
1 can (46 oz) tomato juice
1 can (28 oz) diced tomatoes, undrained
3 celery ribs, chopped
3 Tbsp brown sugar
2 Tbsp chili powder
1 tsp salt
1 tsp prepared mustard
1/4 tsp pepper
1 can (16 oz) kidney beans, rinsed and drained
1 c. uncooked elbow macaroni

1. Cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered for hour, stirring occasionally.

2. Add the beans and macaroni, simmer 15-20 minutes longer or until macaroni is tender.

Crock-Pot
*I browned the hamburger and onions then combined everything but the macaroni in a crock pot and left it on low all day long. I added the macaroni and turned it to high for one hour.

Recipe adapted from: Taste of Home

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Cheeseburger Soup

I love soup on cold blustery days. It warms the soul from the inside out. Not that we’ve had to many of those cold blustery days yet this winter!

The snow is scarce if there is any at all in Minnesota. I love the fact that we’ve had so many gorgeous days this late into the year, but I often wonder if we’ll have winter until July? I sure hope not. I told hubby that we might have to battle a snowstorm to deliver this baby in the end of May if we get payback for this weather. Let’s all cross our fingers that does not happen!

This soup is easy and hearty. The hubby gave it two thumbs up and I’ll agree with him on that one!

Cheeseburger Soup
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Ingredients
1 lb ground beef
3/4 c. chopped onion
1/4 c. shredded carrots
1/2 tsp dried basil
1/2 tsp dried parsley flakes
4 Tbsp butter, divided
2 cans chicken broth
4 c. diced peeled potatoes
1/4 c. all-purpose flour
2 c. (8 ounces) Velveeta cheese
1 1/2 c. milk
1/4 tsp pepper
1/4 c. sour cream

1. In a large pan brown the beef; drain and set aside. In the same pan, saute the onion, carrots, basil and parsley in 1 tbsp butter until vegetables are tender. Add the broth, potatoes and beef. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Adapted from: Taste of Home

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Cheesy Bacon Potato Soup

This is going to be a short post tonight! Someone requested this recipe so I thought I would share it with all of you. Excuse the lack of pictures as I was in a hurry trying to impress the in-laws and didn’t take any 🙂 I think we can all imagine what a cheesy potato soup looks like though!  I made this soup Christmas Eve for the Evink Christmas. I was daring and tried out a new recipe for the in-laws. This could have really backfired but I lucked out and it turned out marvelous! I made an addition to it and that was the bacon. The original recipe does not call for this but Jason loved this change and so did the rest of us also! If you are looking for a “light” recipe this isn’t the recipe for you…it has THREE sticks of butter…but it’s a good treat once in a while! I hope everyone’s week is off to a good start…don’t get buried under all this snow again 🙂
Cheesy Bacon Potato Soup
Ingredients
6 Large Potatoes
1 Large Onion (I used dried onion, as we are not big fans of onion!)
7 Large Carrots (I skimped on this as Jason doesn’t love these either!)
12 C HOT Water
12 Bullion Cubes
3 Sticks Butter
1 1/2 C Flour
1 16 oz jar Cheese Whiz
1 (3oz) Package Real Bacon Bits by Oscar Mayer
1. Peel and chop the vegetables. Place them in a large pot filled with water. Bring to a boil and cook until crisp tender. When they are done pour them into a strainer to get rid of the water.

2. In a separate LARGE soup pot melt the butter over medium heat. Make sure it’s large as it makes a TON of soup!

3. When the butter has melted, add your flour. Stir it in really well with a whisk. It will make a silky smooth mixture.

4. Add your 12 cups hot water. I just use my hottest tap water, you don’t need it to be boiling.

5. Add the bullion cubes.

6. Stir the mixture until it starts to thicken up. It shouldn’t take long. Adding hot water helps cut down on the thickening time.

7. When the soup has thickened add the jar of cheese whiz. Stir to incorporate.


8. Add your cooked veggies. (Do not add any of the water you used to cook them in.)  That’s it! Enjoy!

Recipe: Jamie Cooks It Up!

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I’m currently trying to distract myself from the fact that my husband is ripping apart my, I mean OUR, kitchen. You see we have this lovely gurgling sound coming from our sink in the kitchen every time our washing machine or sump pump drains downstairs. I finally got sick of listening to it and I thought there was a smell being caused by this so I hounded him to fix it. Yes, I know this is my fault that he is ripping apart our walls, but seriously it is sooo annoying! First he started in the attic and I PRAYED that he would fix the pipe up there and everything would be peachy keen but that would be way to easy. We prefer things very difficult at the Evinks. I was out delivering Scentsy tonight and I was warned that when I come home there will be a mess. So of course there was…insulation from the attic pouring out of the hole he climbed up. I was then informed that he could not fix the problem up there. Next step, operation kitchen….emptying out the cupboards, dismantling one from the wall and knocking a hole in the well. As I ask, Jason are you sure that pipe runs on that side of the window?? Ummm his reply is, pretty sure! Now that makes me nervous. So he starts to confirm that it is the correct side of the window. Now he is doubting himself. He also just told me that no matter how we do this and no matter what side of the window the pipe runs on he doesn’t think he can run it back up that wall. Instead he would like to run it BESIDE my cupboard by the door. Oh Julie we can just make a little box to put it in….oh lovely idea Jason. So if any of you show up at my house and you see a box built beside my cupboards you will know who won this battle! Well anyways I’m ranting and raving and my husband is saying naughty words behind me and this is not why I started this blog posting. When you read the title you were imagining our peaceful life as I slave away at soup and he comes home from work and I greet him with a kiss and we live happily ever after. I’m sorry I popped that bubble 😉 BACK to the soup! It’s a wonderful recipe and it’s another recipe you can prepare in the Crock-Pot because what beats coming home on a cold winter evening to soup??

Cream Cheese Potato Soup
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Ingredients

8 c. water
7 tsp chicken bouillon
2 – 8oz pkgs cream cheese, cubed
1 – 32 oz frozen cubed hash browns potatoes, thawed
1 1/2 c. fully cooked ham, cubed
1/2 c. chopped onion
1 tsp garlic powder
1 tsp dill weed

1. In a dutch oven, combine the water & bullion.

2. Add cream cheese. Stir till melted.

3. Stir in remaining ingredients.

4. Simmer until veg are tender.

I used my crock pot!! But make sure to use a big one. I tried it first in my little one, which is from my good ‘ol single days and it was almost overflowing. So I recommend on getting that big one out! It takes about 6-8 hours on low and 4 hours on high.

Update on the kitchen, I’m pretty sure there is a reason my husband is not a plumber….

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