SOUTHERN STYLE CABBAGE SOUP

SOUTHERN STYLE CABBAGE SOUP 

Prep time - 20 min...
Cook Time- about 45 min

Ingredients:
1 small head of cabbage-chopped
2 lbs of lean ground beef
2 14 1/2 cans of stewed or diced tomatoes
1 can of rotel
2 8 oz cans of tomato sauce
1 large onion chopped
4 stalks of celery finely-chopped
1 small bell pepper finely-chopped
Diced potatoes
2 tbs of salsa; optional
Knorr Beef Broth, makes three cups of broth.
Spices; season to taste.
Cayenne pepper
chili powder
4 garlic cloves
pinch of salt
paprika
black pepper
dash of Tony Chachere's Creole Seasoning. I add a lot!
dash of Old Bay Seasoning
dash of Salt-Free Mrs Dash

Instructions
Sauté celery, onion, bell pepper and garlic in olive oil and set aside
Brown ground beef and drain off fat.
lightly toss cabbage in 4 Tbsp butter until cabbage is tender
Add cabbage and other ingredients until cabbage is tender and potatoes are soft
Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.

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Crockpot Creamy Chicken & Rice Soup

Crockpot Creamy Chicken & Rice Soup

6 cups chicken stock
2 chicken breasts (boneless skinless)
2 bay leaves
2 stalks celery (chopped)
1 medium onion (chopped)
2 carrots (chopped)
salt (to taste)
1 teaspoon lemon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
3/4 cups long grain rice (NOT quick cooking rice)
1/4 cup flour
1/2 cup milk
10oz corn

Directions

Step 1
Add everything to the crock pot except the rice, corn, flour and milk. Cover and cook for 8 hours. The chicken will cook in the broth and add more flavor to the soup.
Halfway through cooking add the rice (or you can stir in already cooked rice at the end).

Step 2
About 30 minutes prior to serving, shred the chicken. In a small container with a lid shake together flour and milk really well and stir into soup. Add Corn. Let cook for 30 minutes more to allow the soup to thicken.

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Stuffed Pepper Soup

Stuffed Pepper Soup

1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping

In a large pot, brown and crumble ground beef along with diced green peppers and onion over
medium-high heat.

When cooked, drain excess grease from beef mixture.

Put beef back into pot.
Add in diced tomatoes.

Add in chicken broth (or beef broth, if using).

Then add in can of tomato soup or tomato sauce (whichever you are using).

Give it all a good stir. Then add in rice.

Stir again.

Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many
people. And the amount you use depends on if it is sea salt, kosher salt, table salt or salt
substitute. So when adding salt & pepper, just keep adding a little at a time and stir, then
taste after each addition until it gets up to the seasoning level that is right for you and your
family.

Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.

Easy Crock Pot Lentil Soup

Oh my gosh! A meal can't get any easier than this!!! You can add ham if you like for the meat eaters. 

Ingredients
2 cups dried lentils - rinsed
8 cups vegetable stock
(1) 1 lb bag of baby carrots
3 stalks of celery  - chopped
1 tablespoon onion powder
1/4 cup balsamic vinegar

Directions
Simply throw it all in the crock pot and cook on low for 8 hours. Easy Peasy!

BACON DOUBLE CHEESEBURGER BEER CHEESE SOUP

Photo Credit: Slow Roasted Italian

BACON DOUBLE CHEESEBURGER BEER CHEESE SOUP Is loaded with thick cut bacon and seasoned ground beef in the most scrumptious beer cheese soup. One pot, 30 minutes and you have dinner!

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BACON DOUBLE CHEESEBURGER BEER CHEESE SOUP

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Loaded Baked Potato Soup

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Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.