Green Chicken & Bean Soup

Ingredients:

• 1 large can Green Enchilada Sauce - (Las Palmas brand is good)
• 3-4 cups chicken broth
• 1-2 lbs chicken breasts
• 1lb great white northern beans, dried
• 1 cup diced onion (1 medium onion)
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• Salt & Pepper to taste

Rinse and sort white beans and put into pressure cooker with water. Cover and cook in pressure cooker for about 45 minutes, or until beans are soft and tender. Drain and let cool while you cook the chicken and broth.
Empty the pressure cooker and saute diced onions at the bottom of the pot. Add the enchilada sauce, broth, and chicken breasts to the pot then cover and cook for about 30 min or until you can shred the chicken with a fork.
Shred chicken and return to pot. Place half of the beans into the food processor with some of the chicken broth and puree. Add bean puree and the remaining beans into the pot. Stir in spices and let simmer, uncovered, for about 15-20 minutes to let the flavors mix.

Nioquis Soup

Nioquis
One package instant potatoes (Costco has the best ones. each package should make apx 3 or 4 packed cups of finished mashed potatoes. See photo below.)
-One egg.
-2 + cups of All Purpose Flour
-salt (opt.)
Detailed instructions with photos!


Recipe for Nioquis Soup: (see instructions below)
-1 to 2 chicken breasts (I like less chicken in mine. It's Nioquis Soup, Not Chicken Soup.)
-2 cans cream of chicken soup
-1 can cream of asparagus soup
-1/2 cup Plain yogurt or sour cream (opt.- it tastes fine without it but I like it in better.)
-2 to 3 Tbs. minced onion (whatever you like)
-2 chicken bullion cubes (opt.)
-2 Roma tomatoes diced (or a large tomato- you really can't put too much tomato in.)
-2 to 3 huge handfuls fresh spinach leaves (don't use frozen- it doesn't taste half as good.)
-small bunch of fresh basil leaves chopped (about a fistful when chopped.)
-fresh ground pepper to taste
-fresh lemon to taste
-apx 3 cups water (may add more to keep good consistency.)

Just Boil the water, throw in the chicken breast, minced onion and bullion cubes till chicken's done. Remove chicken and dice, then put it back in the broth. At this point you can throw in the nioquis and boil 2-3 minutes till they rise to the surface. (If the nioquis are already pre-made, just throw them in and keep going.) Add the soups, yogurt, and some ground pepper. (Make sure to stir quickly for the yogurt not to curdle.) Let soup simmer for a couple minutes. Then add the fresh spinach, basil and tomatoes. Cover and simmer a couple more minutes till the spinach leaves are soft. Just before serving, add a splash of lemon (to taste) and top each bowl with some yummy, ground, black pepper and EAT IT!

*Submitted by Ela W.

Dana's Tortilla Soup Recipe

Ingredients
1lb cooked ground beef
1 can chopped green chilies
2 cans chicken broth
1 can water
2 cans corn
1 can kidney beans
1 pkg taco seasoning
onion flakes

Directions
Dump everything into a large stock pot and bring to a boil. Add salt & pepper to taste.
Additional items to add: stewed tomatoes or salsa
Serve with Jack Cheese, tortillas, avocado chunks, and sour cream.

Cream of Potato Soup

Ingredients:
5 medium potatoes, peeled & cubed
1/2 cup chopped onion
1 1/2 cups chicken or vegetable stock
1 Tb butter
1 Tb Flour
1/4 tsp dried dill
1/4 tsp salt
dash of black pepper
1 cup milk, half & half, or light cream

Directions:
In a large saucepan boil potatoes and onions until tender. (about 15 min) Drain well. Set aside up to one cup of the mixture. Combine the remaining potato onion mixture with broth in a food processor. Process for 1 min until smooth. Set aside.

In same saucepan melt butter then stir in flour and seasonings. Add milk all at once. Cook and stir until bubbly and slightly thickened. Plus one minute. Stir in the reserved potato chunks and potato puree. Cook and stir until heated through. If necessary, stir in additional milk to desired consistency. Add salt and pepper to taste.

Italian Vegetable Soup

** adapted a recipe by Giada De Laurentis

Ingredients
• 3 Tbsp. extra-virgin olive oil
• 2 leeks (white and pale green parts only), chopped
• 2 garlic cloves, minced
• 6 zucchini, thinly sliced crosswise
• Salt and freshly ground black pepper
• 10 cups chicken broth
• 1 tablespoon chopped fresh thyme leaves (I use Bavarian Seasoning by Penzey's instead from Penzeys.com)
• 4 ounces dried wide egg noodles
• Freshly grated Parmesan (I use Romano)

Directions
Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes.
Add the chicken broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.

Ladle the soup into bowls. Sprinkle with Parmesan (Romano) and serve.

Dumpling Soup

Soup
-Water...about 1/2 of a large pot. Boil a few breasts of chicken-however much you want.
-Add one bullion cube (chicken flavor) per cup of water used.
-When the chicken's done, take it out and cut it up into small pieces.
-Then add to the pot of water:
-a couple cans of cream of chicken soup (or 1 large can)
-minced onions (just eye-ball it)
-shredded carrots (the more the better! I usually do about 4-6 large carrots)
-frozen peas (again, be generous)... you want enough to have a bunch of peas w/ each scoop of soup!
-Bring to a boil and drop in dumplings!

Dumplings
3 1/2 Cups flour (Half white and half wheat tastes the best!)
1 tsp salt
5 med. or lg. eggs
2 Tbsp oil (olive oil or vegetable is fine)
-Just combine all ingredients and mix together. Knead it for a couple minutes (it's a pretty stiff dough but really forgiving). If you need to get it more pliable or if it's dry, then add a tiny bit of water at a time till its a good consistency.

*** Once the soup is ready for the dumplings, just take your dough and pinch off little pieces (about 1 inch in diameter) and throw them into the pot of boiling soup as you go. Pinch and throw, pinch and throw. By the time you get done with the dough, the dumplings will have mostly all risen to the top of the soup. I let it boil a few more minutes before serving. Don't roll them into a ball or anything else. They cook the best when you just pinch it off, squeeze, and throw! (I added a step...) It's great with fresh ground pepper to taste and some good bread on the side!

*Submitted by Ela Wunderli

Cream of Broccoli Soup

Cream of Broccoli Soup


1 can cream of celery soup
1 can cream of mushroom soup
1 Tbs. bouillon (chicken or beef)
3 – 4 cups of water
4 or more handfuls of fresh broccoli florets
3 medium-large potatoes
1/3 cup minced onions
1 tsp. garlic


Boil until everything is tender. Just before serving, throw in ½ stick of cream cheese (optional), mix and serve. Make sure to have cheese on hand to put on top of everyone’s bowl

Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup


6 carrots, cut into ½ inch pieces
4 celery ribs, cut into ½ inch pieces
¾ cup finely chopped onion
1 tablespoon parsley
¼ teaspoon pepper
¼ teaspoon cayenne pepper
1 ½ teaspoons mustard seed
2 garlic cloves, peeled and halved
2 boneless chicken breasts
2 boneless chicken thighs
6 can chicken broth
½ pound linguine


In a 5-qt. slow cooker, combine the first six ingredients. Place mustard seed and garlic in spice ball. Place in slow cooker. Add chicken and broth. Cover and cook on high for 5-6 hours or until chicken juices run clear.

Take out spice ball. Remove chicken; cool slightly. Cut chicken into pieces and return to soup. Cut linguine into thirds, stir linguine into soup; cover and cook for 45 minutes or until tender.

Yield 12 servings (3 quarts).

Cauliflower and Ham Chowder

Cauliflower and Ham Chowder


1 cup thinly sliced celery
2 cups sliced fresh or frozen cauliflower
1 can (14 ½ oz.) chicken broth
1 cup half-and-half or evaporated milk
1 can (10 ¾ oz.) cream of potato soup, undiluted
¼ cup water
2 tablespoons cornstarch
1/8 teaspoon white pepper
2 cups diced cooked ham
½ cup shredded cheddar cheese


In a large covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain. Set aside. Place potato soup in a bowl; gradually stir in half-and-half (or milk). Blend water, cornstarch and pepper. Stir into soup mixture; add to cauliflower. Stir in ham. Simmer over low heat for 10 minutes. Just before serving, stir in cheese.