BEEF NOODLE SOUP EASY HOMEMADE CHILI SOUP 1/2 green bell pepper , diced

2-3 lb beef roast , 1 Tablespoon olive oil 2 cloves garlic , finely minced

Salt and pepper 1 large onion , diced 1/2 cup all-purpose flour
2 Tablespoons oil 2 pound lean ground beef 1 cup milk
8 cups low sodium beef broth 1 pound pork sausage 1 cup half and half
1 envelope onion soup mix , or homemade 1/4 cup red wine vinegar 1 teaspoon salt
½ teaspoon crushed dried rosemary 14.5 ounce can petite diced tomatoes , undrained 1/2 teaspoon freshly ground black pepper
¼ teaspoon dried thyme 4 cups tomato juice * 1 Tablespoon red wine vinegar
3-4 cloves garlic , minced 1 cup ketchup
10.5 oz can cream of mushroom soup , 2 15 ounce cans pinto beans , undrained CHICKEN ENCHILADA SOUP
or homemade 16 ounce can can kidney beans , undrained 2 Tablespoons olive oil
2 large carrots , peeled and chopped 1 Tablespoon packed brown sugar 1 medium onion , chopped
2 ribs celery , chopped 3 Tablespoons chili powder 5-6 cloves garlic , chopped
24 oz good quality egg noodles or homemade ¾ teaspoon garlic salt 2 carrots , peeled and chopped
Salt and pepper , to taste ½ teaspoon pepper 2 ribs celery , chopped
Sauteed mushrooms , optional* 1 teaspoon paprika 1 bell pepper , chopped
1 teaspoons ground cumin 1 1/2 teaspoons chili powder
BROCCOLI CHEESE SOUP 1/4 teaspoon cayenne (or more if you want it 1 teaspoon cumin
3 cups low sodium vegetable broth* spicier) 1 teaspoon ground coriander
1 cup grated carrot , about 1-2 carrots Shredded Cheddar cheese (optional) 1 teaspoon dried oregano leaves
1 cup finely diced celery , about 2 ribs celery Sour cream (optional) 3/4 teaspoon paprika
2 small/medium potatoes , grated (Yukon Gold or 6 cups low-sodium chicken broth
Russet) CLAM CHOWDER 14.5 ounce can diced tomatoes
4 1/2 cups chopped broccoli , about 3 small heads 4 6.5 ounce cans chopped clams 4-5 skinless chicken thighs (bone in or boneless)
of broccoli 1 cup low-sodium chicken broth 5-6 6 inch yellow corn tortillas
1 medium yellow onion , finely chopped, (about 1 1 1/2 pounds russet potatoes , peeled and diced salt and freshly ground black pepper , to taste
cup) (about 3 medium potatoes) 1 can black beans
5 Tablespoons butter , divided 3 bay leaves 4 ounce can diced green chiles
¼ cup all-purpose flour 4 Tablespoons butter 1/2 cup heavy whipping cream
2 cups half and half (fat free works well!) 2 Tablespoons olive oil For topping:
1 1/2 cups whole milk 1 medium yellow onion green onion
Salt and Pepper , to taste 3 ribs celery (about 1 cup), diced sour cream
3 cups shredded cheddar cheese 1/2 red bell pepper , diced shredded cheddar or pepper jack cheese
fresh cilantro
avocado , chopped
Trim any large fat pieces from the roast and cut
into 1 inch cubes.
Add oil to a large pot or dutch oven over high heat.
Season beef on all sides with salt and pepper.
Once oil is hot, add beef to the pot and sear on all
sides.
Stir in beef broth, onion soup mix, rosemary,
thyme, and garlic cloves. Bring mixture to a boil,
then reduce heat to low, cover and cook for 1
hour.Add mushroom soup, celery and carrots and
cook for another 20 minutes. Add egg noodles and
cook for 5-10, minutes, until tender. Stir in sautéed
mushrooms before serving, if desired.
Leftover soup will keep in the refrigerator for 3-4
days.
Prepare vegetables by grating or chopping. Shred
cheese and set aside to allow it to come to room
temperature.
Add vegetable broth to a large soup pot over
medium heat. Add the carrots, celery and potatoes,
cover pot, and bring to a boil. Once boiling, reduce
heat and simmer until the vegetables are tender, 3-5
minutes.
Add chopped broccoli and si
mmer for another minutes or two, depending on
how chunky or fine you chopped it. Remove from
heat.
In a separate skillet over medium heat, sauté onion
in 1 tablespoon butter until tender and lightly
browned.
Add onion to pot with vegetables. Add remaining 4
tablespoons of butter to the skillet, over medium
heat. Once melted, whisk in ¼ c. flour and stir well
to make a roux.
Add the half and half and milk, one cup at a time,
stirring constantly. Cook roux, stirring continually
with whisk until thickened, smooth and bubbly.
Season well with salt and pepper.
Slowly add rue to the pot of cooked vegetables,
stirring carefully to combine. Cook for 2 minutes.
Remove from heat and add grated cheese, stirring
until melted. Taste and season with additional salt
and pepper or vegetable bouillon base, to taste, if
needed.
Add the olive oil to a large soup pot over medium-
high heat. Once hot, add the onion and cook for
about 5 minutes, stirring occasionally.
Add the ground beef and sausage to the pot and
cook, breaking apart into small pieces with a
wooden spoon, until browned. Drain any grease.
Add the vinegar and cook for 1 minute. Add the
diced tomatoes, tomato juice, ketchup, beans,
brown sugar, chili powder, garlic salt, pepper,
paprika, cumin and cayenne.
Bring to a boil over medium-high heat, stirring,
then reduce the heat and simmer over medium-low
heat for a at least one hour, or up to 3 hours,
stirring occasionally.
Serve in bowls with a dollop or sour cream and a
sprinkle of cheese on top.
Serve chili with: cornbread, biscuits, or a green
salad.
In a large skillet, heat 2 tablespoons of olive oil
over medium heat.
Once hot, add the onion, garlic, carrots, celery, and
bell pepper and sauté for several minutes until
vegetables are tender.
Add to slow cooker, along with chili powder,
cumin, coriander, oregano, and paprika. Stir to
combine. Add the chicken broth and diced
tomatoes.
In the same pan you cooked the chicken, add
another drizzle of olive oil over high heat. Sear the
chicken for 1-2 minutes on both sides, just until
brown.
Add chicken to the slow cooker along with the corn
tortillas. Cook on high for 3 hours or low for 5-6
hours.
Remove chicken to a plate, shred the meat and
remove any bones.
Ladle the soup from the slow cooker into a blender,
in batches, and blend until smooth.
Return pureed soup to the slow cooker, along with
shredded chicken, black beans, and green chiles.
Stir in cream. Season to taste with salt and pepper.
Serve topped with green onions, sour cream,
cheese, avocado, cilantro.
Drain the clams, adding the juice from the cans to a
large stock pot. Set the clams aside.
Add chicken broth and diced potatoes to the pot
(the liquid should just barely cover the potatoes).
Bring to a simmer, add the bay leaf, and cook until
the potatoes are barely fork tender, about 5-6
minutes.
While the potatoes cook, in a second pot, heat the
butter and olive oil over medium heat until the
butter is melted. Add the onions, celery, bell
peppers and garlic and cook until tender, about 4-5
minutes.
Stir in the flour and cook for 30 seconds. Gradually
stir in the milk and half and half, whisking as you
add them to break up any clumps of flour. Bring
mixture to a simmer and cook until the thickened,
about 5 minutes
Stir the creamy mixture into the potatoes. Stir in
the salt, pepper, vinegar, and reserved clams. Cook
for 5 more minutes.