Sweet Potato, Sausage, & Kale soup

This is my version of a recipe I found.

1-2 Tb. olive oil
1 lg. onion, chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. crushed red pepper (may want to omit if using a spicy sausage)
3 garlic cloves, minced
1 lb. kielbasa sausage, chopped (can use less)
5 c. sweet potato, peeled & chopped
2 c. water
1 qt. chicken stock
1 bunch kale, washed and torn
1 can cannellini beans or white beans, drained and rinsed

Heat oil in a large soup pot over medium-high heat. Add onion and saute until tender and almost translucent. Add salt, pepper, red pepper, and garlic. Cut sausage into bite size pieces and add to pan. Cook until sausage is lightly browned. Add sweet potato, water, and broth and bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale and cook until tender. Stir in beans and cook until thoroughly heated.

Smoked Sausage Cheese Soup

This is my Grandma J.'s recipe - such a yummy treat.

2 c. water
1 c. corn
1 c. chopped potato
1 c. chopped celery
1 c. chopped carrot
1/2 c. chopped onion
2 beef bouillion cubes
1/4 tsp. Tabasco sauce
1/2 lb. Velveeta cheese, cubes
1/2 lb. smoked sausage, cut into bite-size pieces

Place all ingredients except cheese in lg. pan or crock pot. Stir gently; bring mixture to a boil. Cover and simmer on low heat until vegetables are tender, about 2 hours. Just before serving, bring soup back to a boil and add cheese. Stir until blended and cheese is melted. Do not boil after adding cheese. Serves 4-6

Vegetarian Chili

This is my original take on making chili without meat - inspired by the vegetables I had on hand.

1 med.-lg. onion, diced
3 cloves garlic
2 cans tomato sauce
2 cans diced tomatoes
1/2 c. water 1 can corn (or frozen)
1 can black beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 can white or red kidney beans, drained & rinsed
1/2 butternut squash, peeled and small cubed (about 3 c.)
3 sm.-med. zuchini, small cubed
1 Tb. chili powder
2 tsp. cumin
1/2-1 tsp. oregano
salt to taste (about 2 tsp. - 1 Tb.)
1/4 tsp. red pepper

Combine all ingredients in crock pot and cook on low for 8 hrs. or until vegetables are tender and chili is bubbling. Top with cheese and sour cream (I like plain yogurt & a little sour cream combined). Enjoy.

If you like SPICY - add diced tomatoes w/green chiles! It would really make this better!

You could easily substitute different beans or other vegetables.

Curried Split Pea Soup

This is my take on Alton Brown's recipe.

2 tablespoons butter
1 med. chopped onion
1/2 - 1 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tblsp. minced fresh garlic
1 3/4 c. dried green or yellow split peas, picked over and rinsed
5 c. chicken broth (can use 4 c. broth & 1 c. water)
1 Tblsp. curry powder
6 pieces bacon, cooked and crumbled (opt.)

Place the butter into a large saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.

Add the peas, chicken broth, curry powder, and bacon pieces. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

Creamy Broccoli Cheese Soup

This is my original recipe that was inspired by a regular creamy broccoli soup recipe.

2 Tb. Butter
1 med. onion, chopped
2-3 stalks celery, chopped
2 cloves garlic, minced

Saute together until starting to tenderize. Then ADD:

4 c. chicken stock
8-9 c. broccoli, chopped (I include some of the stalk)

Boil until broccoli is tender - 10-15 minutes. Then puree all or part (we prefer part) in blender or using an immersion blender.

In a separate saucepan:
3 Tb. butter
3 Tb. flour
2 c. milk
2 c. shredded sharp cheddar cheese (can use whatever cheese you like)

Cook butter and flour for 1-2 minutes then slowly add milk. Whisk together and add cheese. Cook until thickened and cheese is melted. ADD to the broccoli pot. Season with:

1 - 1 1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/4 tsp. or less of fresh ground nutmeg (can use powdered)

Serve w/baquette or other bread.

Lentil Soup

1 c. dry lentils, rinsed and drained
1/2 lb. bulk sausage, browned
1 c. sliced carrots
2 stalks celery, sliced
1/2 bell pepper, diced (I like red), opt.
1 med. onion, chopped
2 cloves garlic, minced
6 c. chicken stock (or 1 qt. plus 2 c. water)
1 1/2 tsp. salt
1/2 tsp. rosemary
1/2 tps. dried sage
1/2 tsp. chili powder
1/4 tsp. pepper (I use lemon pepper, fresh ground)
1/8 tsp. cayenne pepper

Combine all ingredients in slow cooker. Cook on low for 6-8 hours until tender.

Black Bean & Rice Soup

This is my creation - I didn't get the meat out in time for the other recipe I had planned to try. It was a happy coincidence. :)

2 Tb. olive oil
2 med. carrots, diced
2 stalks celery, diced
1 med. onion, diced
2 cloves garlic, minced
1 qt. (4 c.) vegetable, chicken, or beef stock
2 cans black beans
1 can tomatoes, undrained
1 c. rice (I like a rice medley that has some seasoning already in it)
2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. cumin

Saute veggies in olive oil until slightly tender. Combine remaining ingredients and cook until rice is done (time will depend on what kind of rice you use). Enjoy! Makes 6 servings

Beef and Black Bean Soup

1 lb. ground beef, browned
4 c. chicken stock
1 can diced tomatoes
1/2 c. onion, diced
3 med. carrots, diced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 1/2 tsp. dried basil
1 tsp. salt
1/2 tsp. dried oregano
1 tsp. cumin
1/2 tsp. chili powder
2 cans (15 oz.) black beans, rinsed and drained
1 1/2 c. rice

Place beef in slow cooker. Add remaining ingredients except beans and rice. Cover and cook on high 1 hour. Reduce to low and cook 4-5 hours or until vegetables are tender. Add beans and rice. Cook 1 hour longer on low or until heated through.

Lentil Tomato Stew

4 c. chicken or vegetable stock
2 cans (15 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1/2 c. dry red wine
3/4 tsp. dried basil
3/4 tsp. dried thyme
1/2 tsp. crushed red pepper
3/4 tsp. italian seasoning
1 lb. dried lentils, rinsed and drained (remove any rocks)
1 lg. onion, diced
4 med. carrots, diced
4 med. celery ribs, diced
3 garlic cloves, minced
1 tsp. salt
fresh basil or parsley for garnish

Combine water, tomatoes (w/juice), paste, wine, basil, thyme, pepper, and italian seasoning in slow cooker. Add lentils, onions, carrots, celery, garlic, and salt. Cover. Cook on low 10-12 hours or high 4-5 hours. Serve with parsly or basil sprinkled on top (if desired).

Sweet Potato Lentil Stew

This is originally from Fix-It and Forget-It Lightly - I've changed a few things. :)

4 c. vegetable or chicken broth
3 c. sweet potatoes, peeled and cubed
1 ½ c. lentils, rinsed
3 med. sized carrots, chopped
1 med. onion, chopped
½ c. celery, chopped (opt.)
4 garlic cloves, minced
1 - 1 ½ tsp. ground cumin
1/2 tsp. ground ginger
¼ tsp. cayenne pepper
1-2 tsp. salt
¼ - 1/2 c. minced fresh cilantro or parsley
Shredded Monterey Jack (opt.)

Combine the first eleven ingredients in slow cooker. Cook on low 5-6 hours or just until vegetables are tender. Stir in cilantro just before serving. Top with shredded monterey jack if desired.

Sausage Bean Soup

This is my original recipe.

1 - 16 oz. package dry mixed beans
1 qt. chicken stock
1 qt. water
1 can diced tomatoes
1 bay leaf
1 tsp. lemon pepper (I use this amazing pepper mix from Costco)
2 tsp. salt
2 tsp. dry cilantro or 1/2 bunch fresh, chopped
1/2-1 lb. andouille sausage (I use organic chicken sausage)
1 onion, chopped
1 -2 c. chopped carrots
Shredded cheese (opt.)
Fresh cilantro, chopped

Rinse beans. Combine all ingredients except the cheese and reserved cilantro and simmer all afternoon (4 hours or so). Top each bowl with a little freshly grated cheese and cilantro. The house will smell amazing! It's great served with bread and salad.

Corn & Potato Chowder

This is a combination of recipes which I guess kind of makes it mine. :)

½ lb. bacon
1 lb. corn
2 c. diced potato
1 lg. onion, chopped
1 Tbsp. butter
1 ½ c. chicken or veggie stock
¼ tsp. thyme
¼ tsp. pepper
½ tsp. salt
6 Tbsp. flour
3 c. milk

Combine all ingredients except flour and milk. Cook on low 8-9 hours or until potatoes are tender. Mix flour and milk until smooth add to chowder slowly until thickened.

Award Winning Southfork Chili

This was a recipe originally made by my Grandma C. and it's been a favorite of our family ever since. I've made a few changes to the original recipe and recently won our church's chili cook-off with this recipe. :)

2 1/2# ground beef (I use less)
1 1/2 c. onion, chopped
1 green pepper, chopped
garlic
cayenne pepper
2-3 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
2 tsp salt
2 cans beans (any kind - I usually use 1 black and 1 chili)
2 cans diced tomatoes, drained
1 12 oz. can corn
1 8 oz. can tomato sauce
2/3 of a bunch of cilantro, chopped

Brown meat and onion together. Drain fat. Add remaining ingredients and simmer for about 1/2 hour. Freezes well and works great in crock pot.

You can serve over cornbread or wrapped in tortilla w/grated cheese, sourcream, and guacomole. We often just eat it as soup. :)

Taco Soup

1 lb. ground beef, browned w/the onion)
1 sm. onion finely chopped
1 1/2 qt. tomato juice
1/3 c. sugar (I use less)
2 c. corn (I use frozen)
15 oz. chili beans (I use whatever I have on hand)
1 pkg. taco seasoning (I made my own: 1 Tb. chili powder, 1/4 tsp. garlic powder, onion powder,crushed red pepper flakes, oregano, 1 1/2 tsp. cumin, 1 tsp. salt & pepper)

Combine all ingredients and heat through.

To Serve Top With:
Sour Cream
Corn Chips
Cheddar Cheese, grated