Homemade Vegetable Beef Barley Soup

INGREDIENTS :
Small package of beef stew meat
2 cups of frozen peas
2 cups of snapped grean beans
1 cup of fresh carrots
2 medium red skin potatos (I keep the skin on mine)
2 TBSP garlic powder
small bag of barley
64 oz vegetable beef broth
32 oz of water

 INSTRUCTIONS :
-combine everything together in the slow cooker, and let cook on low heat for 8 hours, then serve.

QUICK CHICKEN SOUP.

INGREDIENTS :
1/2 of medium onion, chopped
1 bag of egg noodles (you can use either medium or wide)
2 cans of cooked chunk chicken breast (I like the Tyson brand), strained
1 can of sliced carrots, strained
Water
Chicken Bouillon cubes
Parsley Flakes

INSTRUCTIONS :
- In a large soup pot, saute onion in olive oil until translucent.
-Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth.
-Bring to a rolling boil and add bag of egg noodles.
-Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
-Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.)
-Sprinkle parsley flakes on top and serve!!! (Don't skip out on the parsley flakes- it really adds to the "homestyle" look of the soup.

Chicken Tortilla Crockpot Soup

INGREDIENTS :
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

INSTRUCTIONS :
-Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
-Preheat oven to 400 degrees F (200 degrees C).
-Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
-Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Old-Fashioned Vegetable Beef Soup

INGREDIENTS :
SERVINGS 4-6

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1⁄2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

INSTRUCTIONS :
-Cut meat into small, bite-size (1/2") pieces.
-In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
-Chop celery, onion, potatoes, and carrots into bite-size pieces.
-Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
-Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
-Bring to a boil.
-Reduce heat and simmer uncovered until beef is almost tender, about an hour.
-Add peas and hot sauce to soup.
-Cover and simmer until beef is tender, about 30 minutes longer.
-Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Easy French Onion Soup

INGREDIENTS :
2 T. butter
1 large onion, yellow or red (I used yellow)
pinch of salt
3 C. good beef broth
1/4 tsp. black pepper
1 bay leaf
2 thick slices of French bread
3 slices swiss cheese

 INSTRUCTIONS :
Melt the butter over med. high heat in a med. size pot. Peel and quarter the onion then thinly slice it. Place the onion in the melted butter, add a pinch of salt and cook, stirring occasionally till caramelized, about 8 - 10 minutes. Add the beef broth, pepper and bay leaf. Bring to a boil, reduce heat to low and cook for 10 minutes. Meanwhile heat the broiler to high and toast both sides of the French bread. Once toasted, set aside. Remove the bay leaf and ladle the soup into oven proof crocks. Place the bread on top of the soup then top each crock with 1 1/2 slices of the cheese. Place the crocks on a baking sheet and place under the broiler for 3-4 minutes until cheese is bubbly and begins to lightly brown. Remove and serve. This recipe is for 2 servings.

Eat All Day Soup

INGREDIENTS :
1/2 cup onion chopped
1 can chicken broth
1can fire roasted garlic diced tomatoes
1can diced tomatoes garlic and basil (or Italian style)
1can cut green beans
1can green peas
1 can corn(or fresh)
3 or 4 small potatoes- I use yukon gold
1/2 bag slaw mix (carrot and cabbage)
salt and pepper
add jalapeno if you like heat
substitute veggies as desired but DO use the fire roasted tomatoes!

Put all ingredients in a big pot and bring it to a boil and then simmer until the potatoes are tender.

Olive Garden Zuppa Toscana Soup

Ingredients
1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

Eat All Day Soup

Ingredients :
1/2 cup onion chopped
1 can chicken broth
1can fire roasted garlic diced tomatoes
1can diced tomatoes garlic and basil (or Italian style)
1can cut green beans
1can green peas
1 can corn(or fresh)
3 or 4 small potatoes- I use yukon gold
1/2 bag slaw mix (carrot and cabbage)
salt and pepper
add jalapeno if you like heat
substitute veggies as desired but DO use the fire roasted tomatoes!

Put all ingredients in a big pot and bring it to a boil and then simmer until the potatoes are tender.

Olive Garden Zuppa Toscana Soup

Ingredients
1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

Eat All Day Soup

Ingredients :
1/2 cup onion chopped
1 can chicken broth
1can fire roasted garlic diced tomatoes
1can diced tomatoes garlic and basil (or Italian style)
1can cut green beans
1can green peas
1 can corn(or fresh)
3 or 4 small potatoes- I use yukon gold
1/2 bag slaw mix (carrot and cabbage) 

 salt and pepper
add jalapeno if you like heat
substitute veggies as desired but DO use the fire roasted tomatoes!

Put all ingredients in a big pot and bring it to a boil and then simmer until the potatoes are tender.