Tomato Basil Soup

This is one crazy easy, super tasty, awesome fall lunch or light dinner. Make it today!

1 can Tomato soup, I like Campbell's  Healthy Request
3/4 of a soup can of water
1 heaping tablespoon pesto
Parmesan cheese, if desired

In a medium saucepan, empty soup and add water, stir until smooth.

Add Pesto and stir to combine.

Heat according to directions on the soup can.

When serving, sprinkle with a little Parmesan cheese, if desired.

This is wonderful served with a grilled cheese sandwich or grilled ham and cheese...YUM!

White Chicken Chili

1 can chicken broth
4 cans great northern beans, slightly drain
3-4 boneless chicken breasts, cooked and shredded OR 1 precooked 
rotisserie chicken, shredded
1 pkg chili seasoning mix, only use half if you want chili to be more mild
1 onion, chopped
olive oil

Saute onions in olive oil, till lightly browned.

Put all ingredients into crockpot. 

Cook on low heat for 5 hours.

I made this with 1/2 a package of seasoning as that is what the original recipe called for. In the future, I'll use the whole package to spice it up. Super easy, tasty and you can dress it up however you like to serve it. I offered Fritos, fresh grated cheddar and light sour cream. You could also serve it with cornbread or crackers. I think a few green onions would be good too.

Christie's Sweet Chili

2 pounds ground chuck
1 pound chili brick
2-12 ounce cans pork and beans, do not drain
3 cans Del Monte Stewed Tomatoes, break them apart before adding
2 cups brown sugar
1 package Williams Chili Seasoning (for 2 pounds of meat)
2 teaspoons salt
2 teaspoons pepper
1/2 teaspoon garlic powder

In a large pan brown ground chuck, drain grease when done.

Add chili brick, pork and beans, stewed tomatoes, brown sugar, chili seasoning, salt, pepper and garlic powder.

Bring to a boil then simmer for 1 hour over low heat, stirring occasionally.

Doug's sister, Christie, is one of the sweetest people I have ever known. She has recently recovered from major surgery and I am so glad she is feeling better. Doug loves her chili and when she makes a big pot she always shares some with us. I never think mine tastes as good as hers.

Semi Homemade Chicken and Noodles

Usually I make my own noodles for Chicken and Noodles, but on busy days it doesn't hurt to use the convenient pre-made noodles from the store. You can use the frozen Reams brand, but I find them a little too thick for my taste. I use the No-Yokes dry egg noodles, they're very good.

The best time to make chicken and noodles is when you have a partially de-boned chicken, like a roast chicken or a rotisserie chicken from the store, maybe you used the rest of the meat for another meal. Anyway, take the entire chicken, bones and all, and cover with water in a large stock pot. Add about 10 baby carrots, sliced, half and onion, diced, and teaspoon of garlic, minced, one bay leaf,  one stalk of celery, chopped, and one teaspoon of chicken bullion granules.  Bring pot to a boil and then turn down to low and simmer for a couple hours.

Much of the chicken will simply fall off the bones when cooking, but if not, use a fork to help it along. Strain your broth to remove chicken bones and skin. Reserve vegetables and chicken pieces to add to soup later. Let broth cool and place in fridge, when cooled skim off any unwanted fat.   Fat = yuck! If I am not making chicken and noodles at this time, I simply return chicken and veggies to broth and freeze everything at this point.

When ready to make your soup, return broth to a large stock pot along with veggies, chicken pieces and one can of cream of chicken soup (reduced fat and sodium). When broth is good and hot and begins to boil, add your dry egg noodles. Turn heat down to medium and cook  until noodles are done. Salt and pepper to your taste.

Serve soup with hot rolls, cornbread, no knead bread or if time is short some saltine crackers.

Tortellini Soup

All you need is a hunk of crusty bread and you've got dinner for tonight...and maybe lunch for tomorrow!

1 tablespoons olive oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1 large can chicken broth, 49 oz
2 teaspoons Italian seasoning
1 package refrigerated cheese tortellini, 9 oz
1 can crushed tomatoes in puree, 28 oz
8 oz. fresh spinach leaves, rinsed and chopped
salt and pepper to taste
Parmesan cheese for garnishing

Heat the oil in a Dutch oven over medium heat.

Add pancetta or bacon, cook until crisp.

Add onion and garlic; cook 3-4 minutes or until tender.

Add broth, crushed tomatoes and Italian seasoning; bring to a boil, then turn down heat and simmer 5 minutes.

Meanwhile, cook tortellini according to package directions; drain.

Add cooked tortellini to soup mixture.

Add spinach and cook until just wilted.

Season with salt and pepper.

Serve in bowls and garnish with Parmesan cheese.

I found this recipe in an older Taste of Home magazine. 

It was originally called "Holiday Tortellini Soup"

Taco Soup

This is SO good on a cold day...heck who am I kidding, we like it any ole time!

1 pound ground chuck (I like to use diced cooked chicken)
1 package taco seasoning
1 package dry ranch dressing mix
1 can pinto beans ( I use white-great northern beans with chicken)
1 can corn
1 can ro-tel tomatoes, mild
1 can diced tomatoes

Brown ground chuck, drain. Or if you are using chicken, boil and dice a couple chicken breasts.

Add all ingredients in large sauce pot.

Add 3 cups of water, more or less for desired consistancy.

 Cook and simmer for 1 hour.

To serve, top with fritos, shredded cheddar, and a dollop of sour cream.

I found this recipe in a book given to me by my sister-in-law, Margie. It's one of those recipe books made up of recipes from a school. I think those are some of the best books, along with ones from churches. I love getting a new recipe book to browse through. Thank you, Margie!
This is so super easy and quick. And you don't have to have the toppings, but I think it helps to cover-up some of the veggies for the kids (and Doug, LOL).

Cheeseburger Soup

 1/2 pound ground chuck
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried parsley
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup all purpose flour
1 pound American cheese, cubed (we like white American)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream

In 3 quart saucepan, brown beef; drain and set aside.

In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.

Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly.

Add to soup; bring to a boil. Cook and stir for 2 minutes; reduce heat to low.

Add cheese, milk, salt and pepper; cook and stir until cheese melts.

Remove from heat; blend in sour cream.

 This is a real crowd pleaser. It is good to make ahead for a potluck and transport it in your crockpot.

It is also very good in a bread bowl.........Mmmmmm!