Jalapeno Pepper Chili

1 lb. ground beef
1 lb. ground pork
4 cans (16 oz. each) kidney beans, rinsed and drained
4 cans diced tomatoes with garlic and onion, drained and rinsed*
2 cans beef broth
2 cans (8 oz. each) tomato sauce
4 Tbsp. chili powder
2 jalapeno peppers, seeded and chopped**

In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in to the beans, tomatoes, broth, tomato sauce, chili powder, and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Serve with sour cream and shredded cheddar cheese.

*If your family is not particularly fond of tomatoes, omit 2 cans.
**When cutting peppers, use disposable gloves. DO NOT touch your face.

Broccoli - Cheese Soup

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3 c. water

1 T. Chicken base

3/4 tsp salt

3/4 tsp seasoned salt

dash of pepper

14 oz broccoli cuts, frozen

1/3 c. Onion, diced

1/3 c. butter

½ c. flour

3 c. milk

1 ½ c. cheddar cheese, shredded

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Heat water. Add chicken base and whisk to dissolve. Add next five ingredients. Bring to boil. Reduce heat. Simmer for 10 min. Melt butter in separate saucepan. Add flour, whisking to combine. Cook on very low. Heat for 5 minutes. Add to broccoli mixture. Whisk until smooth. Add milk to soup. Increase heat to high ~ bring to a boil. Immediately decrease heat. Simmer for 2 minutes. Add cheese and cook until cheese is melted and soup is hot. Enjoy!

Mom's Delicious Vegetable Soup

This is a great afternoon dinner on a cold day!

1/2 head of red/green cabbage
4 carrots (washed- peeled optional)
3 celery stalks (washed)
2 medium onions
1 medium zucchini
4 cloves of garlic
1/4 cup olive oil
1 lg. can tomato juice
1 small can tomato paste
1 14-15 oz. can chicken or beef broth
1/2 tsp oregano

1. Shred Cabbage
2. Chop all veggies very small
3. Take olive oil- heat in fry pan- saute' garlic cloves in oil (we use our Pampered Chef Garlic Press)
4. Add chopped veggies and saute' with the garlic
5. When veggies are soft add all ingredients to a lg. 8-10 quart dutch oven including cabbage and juices.
6. Everything should be covered- if not- add water to cover the rest.
7. Salt and Pepper to taste.
8. Let simmer 4-5 hours. (or in crock pot all day.) This does take a while to simmer or put in the crock pot so it is best if you make it the day before.

Serves: 6-8 with leftovers and 10-12 without.

Prep time: 20 minutes.

Enjoy!

Stepheny

Chicken Tortilla Soup

~Great for a cold winter's night! Enjoy!~

12 cups water
5 Tbsp + 1 tsp. chicken base
1 1/3 cups onion, chopped into 1/4" dice
6 cloves minced garlic
3/4 tsp. salt
1 can pinto beans, rinsed
1 can kidney beans, rinsed
1 can Great Northern beans, rinsed
2 cups frozen corn
1 red pepper, 1/2" dice
16 oz. diced tomatoes, canned
1 tsp each oregano cilantro, and chili powder
1/2 tsp. cumin
1/8 tsp. cayenne pepper
4-5 cups cooked chicken, cut into 1/2" chunks

Heat water in large pan. Add chicken base and whisk to dissolve. Add onion, garlic and salt to broth and bring to a boil. Reduce heat to very low and cook for 20 minutes. Add beans, corn, red pepper and tomatoes to soup. Bring to a boil. Reduce heat and simmer for 20 minutes. Add seasonings to soup. Add chicken to soup and bring to a boil. Remove from heat. Serve with tortilla chips and shredded cheddar cheese.

Optional: Use chicken broth instead of water and chicken base.

Hearty Vegetable Soup

This recipe is easy, healthy, inexpensive, and delicious! ...now what more could you ask for?


Ingredients

• 1 can (46 oz.) of vegetable (or tomato) juice
• 4 cups water
• 1 medium head green cabbage, finely chopped
• 1 medium onion, sliced
• 6 or 7 carrots, sliced (about 2 cups)
• 3 medium stalks celery
• 3 tblsp instant beef or chicken bouillon

Directions:
Heat all ingredients to boiling; reduce heat. Cover and simmer 1 hour.

Yield: 16 servings (about 1 cup each)

Taco Soup
1 lb ground beef
1 taco seasoning packet
46 oz (6cups) tomato juice
16 oz. Frozen veggies
1 can chili beans
3 oz tomato paste
Bring everything to a boil. Simmer 20-25 minutes, stirring occasionally. Top with crushed chips and cheese. Delicious! Also you can put sour cream in it! YUMM! :)

Creamy Wild Rice Soup

~Our family enjoyed this soup served with fresh homemade bread!~

1/2 c. unsalted butter
1 large onion, chopped
4 carrots, diced
1 (8-oz.) pkg. mushrooms, sliced
3 stalks celery-thinly sliced
1/2 c. whole wheat pastry flour
6-8 c. vegetable stock
2 c. dry wild rice-cooked according to package directions and drained
1 Tbsp. salt
3/4 tsp. curry powder
1/4 tsp. white pepper
1/8 tsp. cayenne pepper
2 c. milk
1/2 c. chopped parsley

In a large saucepan, melt butter. Add onions and cook for about 5 minutes or until tender. Add carrots, mushrooms, and celery; cook for 2 minutes. Stir in flour, then add vegetable stock, stirring for 5 minutes on high heat. Stir in the wild rice and spices. Reduce heat and stir in milk; cook until thoroughly heated. Add parsley and serve.

Granny's Bean Soup

1 ham bone and drippings
1 lb. small navy beans
1 qt. tomato juice
5 small potatoes

Put ham bone, beans and juice in large, heavy pan. Cover with water. Cook several hours until beans are tender (keep adding water). Peel and dice potatoes, add to soup and let cook until tender. Serve with homemade bread!

Very easy to make! Start after lunch in order to be done by supper!

I'm going to try a biscuit recipe this afternoon...we'll see how it turns out! :)

Cream of Broccoli Soup

We had been looking for a good cream of broccoli soup recipe for a long time. We finally found one that was pretty good, and made a few changes to make it delicious! :-) Hope you enjoy it!

Ingredients:
4 cups water
4 teaspoons chicken bouillon
6 cups chopped, fresh broccoli (we used the Pampered Chef Food Chopper to chop ours, so if you have that it works well for the job)
5 tablespoons finely chopped onion
4 cans cream of chicken soup
4 cups evaporated milk
3 cups sour cream
4 cups cheddar cheese
2 teaspoons dried parsley flakes
1/2 teaspoon pepper

Directions:
Combine water and bouillon granules in large pot. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is tender.
Add cream of chicken soup, milk, sour cream, cheddar cheese, parsley, and pepper to broccoli mixture. Cook and stir for about 5 minutes until heated through.

Serves 14-16
Prep. and cook time: 30 minutes

Chicken Tortilla Soup

This is very good! We tried it Wednesday and just about everybody loved it! It makes 15 servings and we didn't double it!!!! We served it with Mexican Salad.

2 (10 1/2 ounce) cans cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans cream of celery soup
2 (10 1/2 ounce) cans cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup salsa (chunky)
1 (4 1/2 ounce) can diced green chilies
1 onion, chopped
1/4 cup fresh cilantro, chopped
4 garlic cloves, minced
1 teaspoon red chili powder
salt, to taste
pepper, to taste
4 chicken breasts, cooked and chopped


Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with:.
flour tortilla chips, cut into strips and fried. or shredded cheese.

Creamy Potato Soup

Fall is here, and that means it's time for soups again! This recipe is really easy to make, and it's so delicious. Our family loves it! We like to serve Easy Bread with it.

12-15 potatoes, peeled and cubed, boiled in salt water
1/2 cup chopped onion
18 tablespoons margarine or butter
18 tablespoons flour
salt and pepper to taste
4 1/2 cups milk
2 cups cheddar cheese

Drain potatoes and set aside. In large saucepan, melt margarine; add salt and pepper. With wire whisk, mix in about half of the flour then add a little milk and beat with whisk to remove lumps. Add the rest of the flour and milk and beat with whisk until smooth. Add cheese and stir while cheese is melting. Pour gravy over potatoes and stir. Serves 15. Enjoy!!

Hint: After you mix in the potatoes, you may need to add a little more milk to thin it out a little.