Hearty Ham Soup

1 1/2 c. chicken broth
4 c. milk
1/3 c. butter
1/3 c. flour
1/2 onion (chopped)
2 T. butter (to saute onion)
1 t. garlic powder
4 medium potatoes (baked, peeled, chopped)
2 - 3 c. lightly cooked broccoli
2 - 3 c. ham
1 1/2 t. salt
1 t. dried basil
1/2 t. pepper
1/2 t. hot pepper sauce
1 - 2 c. shredded cheddar cheese

Steam broccoli (just a little undercooked). In frying pan melt 2 T. butter. Add onions and cook until soft. Add garlic. In large pot melt 1/3 c. butter and add flour (stir until smooth). Add milk and chicken broth. Add onions, potatoes, broccoli, ham, spices, pepper sauce and shredded cheese. Simmer until soup thickens.

Harvest Hamburger Soup

1 lb ground beef (I used ground turkey)
1/2 onion, chopped
2 (10.5 oz) cans beef consomme (I used beef broth)
2 C. water
1 1/2 C. chopped fresh tomatoes
2 T. sugar
1 1/2 C. frozen corn
2 carrots, peeled and sliced
4 potatoes, peeled and diced
1 t. taco seasoning
salt and pepper to taste (I didn't add enough so we had to add our own)

Brown beef and onion. In a large saucepan combine all ingredients and cook until veggies are tender.

*This is so easy and healthy. You could add any vegetables that sound good. I think I'll try green beans next time. I've also thought about zucchini and celery.

Baked Potato Soup

This is from my friend Kim. Rich, but tasty!

1/3 C. butter
1/3 C. flour
3 1/2 C. milk
4 medium size potatoes (peeled and cubed)
2 green onions (sliced)
6 bacon strips (cooked and crumbled)
3/4 C. cheddar cheese (shredded)
1/2 C. sour cream

In a large soup kettle, melt butter and stir in flour until smooth. Gradually add the milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.

Cheesy Potato and Corn Chowder

I found this on allrecipes.com! It's really easy and delicious!

Ingredients

• 2 tablespoons margarine
• 1 cup chopped celery
• 1 cup chopped onion
• 2 (14.5 ounce) cans chicken broth
• 3 cups peeled and cubed potatoes
• 1 (15 ounce) can whole kernel corn
• 1 (4 ounce) can diced green chiles
• 1 (2.5 ounce) package country style gravy mix
• 2 cups milk
• 1 cup shredded Mexican-style processed cheese food

Directions

1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Creamy Bean Soup

This recipe never fails and is so easy! It's a great dish to take to people who need dinners!!!

3-5 chicken breasts (boneless/skinless)
1 can black beans
1 can pinto beans
1 can kidney beans (dark red)
2 cans cream of chicken soup (or 1 large can)
1 can diced olives
1 can diced green chilies
1 c. salsa
1 tsp. garlic powder
1/2 tsp. chili powder

Boil chicken and cut into small pieces. Drain all beans. Dump ingredients into crock-pot and cook on low for 4-6 hours. Serve with chips, shredded cheese, and sour cream.

*When I take it to people for dinner I bring a bag of chips, shredded cheese, and sour cream. Easy. :)

*Also, I have made it without the chicken and still love it!

Chicken and Wild Rice Soup

8 c. water
1 can chicken broth
2 lg. cans chicken, or 4 chicken breasts
2 cans cream of chicken soup
1 pkg. long-grain rice mix (I use Zatarain's New Orleans-style)
1 env. Lipton noodle soup mix
1 c. chopped carrots
1 c. chopped celery
1 med. onion, diced

Put all ingredients in a crockpot and cook on low for 6-7 hours, or high for 4-5 hours. This soup can also be made on the stovetop.

*This recipe makes a lot of soup! It is a great soup to make if you are having guests over for dinner, taking a meal into someone or if you want lots of leftovers.

Cheesy Potato Bacon Soup

These soup recipes are the ones I made for Samuel's birthday party.

4 medium potatoes
1 1/2 c. shredded cheese
1 onion, chopped
1 tsp. salt
1/4 tsp. paprika
1/4 c. butter
1/8 tsp. pepper
3 T. flour
1 c. cooked and crumbled bacon
1/2 c. milk
5 chicken bouillon cubes
Peel and die potatoes. Add onion, bouillon, and water in heavy saucepan. Bring to a boil. Reduce heat and simmer 20 minutes. In separate saucepan, melt butter. Add milk and flour. Cook and stir until mixture bubbles. Remove from heat and let thicken. Add to potato mixture. Cook and stir until soup thickens. Add remaining ingredients.

The last time I made this, we were thinking it might be good to add cauliflower, corn, or carrots to this soup. Actually, Jon and I thought it would be good. The girls thought we should keep those vegetables on the side, or leave them out all together. :)

Chicken Noodle Soup

7 cups hot water
7 chicken bouillon cubes
2 cups cooked chicken
baby carrots, cut in thirds
homemade egg noodles
Boil carrots in water for about 10 minutes. Add bouillon cubes and let them dissolve. Add chicken and egg noodles and simmer for another 10 minutes.

Egg noodles
2 eggs
1 cup flour
Mix together then roll out with lots of flour. Let it dry out for a little bit, then cut into slices for noodles. The more dry it is, the easier it is to slice.

Taco Soup

1 lb. ground beef
1/4 cup chopped onions
1 can kidney beans
1 can corn
1 can tomatoes
1/3 c. taco sauce or salsa
1 can green chilis
3 tsp. chili powder
dash of garlic salt
Brown beef with onions. Combine all other ingredients, simmer 10 min. Serve with a scoop of sour cream, grated cheese, and tortilla chips.

Heavenly Clam Chowder

2 cans minced clams
4 cups finely diced potatoes
1 cup finely diced onion
1 1/2 cup finely diced celery
1 pt. half and half cream
1 pt. milk
3/4 cup butter
3/4 cup flour
1 1/2 tsp salt
1/2 tsp sugar
2 T. red wine vinegar
White pepper to taste
3 bay leaves
1 Tbsp. parsley
1 tsp tabasco

Drain clam juice over uncooked veggies, cover with water to cover veggies. Simmer until veggies are just tender. Melt butter then add four, salt, sugar and white pepper. Cook for 1 min stiring with wire wisk, add cream and continue stirring until smooth and thick, add to veggies. Then add clams and rest of ingredients stir until thick.

LION HOUSE CHILI

This is the chili recipe that won our ward's Chili Cookoff this year and also the meal we are having for Halloween dinner! It's pretty yummy... if you like chili.

1 pound diced lean beef (I just use ground beef)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 teaspoon crushed red pepper flakes
1 1/2 tablespoon chili powder
1 teaspoon granulated garlic, or 2 cloves fresh garlic, minced
1 teaspoon cumin
1 teaspoon crushed black pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 tablespoon canola oil
2 cans (8 ounces each) diced tomatoes
1 can (4 ounces) diced green chilies
4 cups canned kidney beans, rinsed and drained
2 cups tomato soup
1 cup tomato juice
1 cup brown sugar
Sour cream
Cheese, grated
Onion, finely chopped

Preheat large heavy skillet or Dutch oven. Brown beef, bell peppers, onion, and spices together in canola oil. When beef is browned, add remaining ingredients and simmer 45 minutes, stirring occasionally. Garnish with dollop of sour cream, grated cheese, and finely chopped onion. Serves 8 to 10.

Tortellini Minestrone

This time of year I always love a good soup!

Tortellini Minestrone:

Brown:
1 lb. hamburger
1 sm. onion
garlic to taste-I usually crush one small clove

Boil:
6 cups water
2 beef bullion cubes
2 tsp. salt

Simmer all of the above with the following:
1 can diced tomatoes
1 can tomato paste
1 cup each potatoes, carrots, celery
2 tsp. Italian seasoning or 1 1/2 tsp. basil and oregano, 1/2 tsp. thyme and pepper
1 zucchini and 1 crocked neck squash (optional)
1 can each green beans and corn (or use frozen)
1 can kidney beans
1/2 cup or more dry pasta or 1 pkg. fresh tortellini-(I use the cheese filled ones)

You can make this over the stove or just throw it all in the crockpot. Easy and yummy!

Chili's Chicken Enchilada Soup

This is a very easy and yummy soup (I think it is even better than when you order it at Chili's). It makes a ton, so I usually half the recipe and still have lots of leftovers.

1/2 C. Vegetable oil
1/4 C. Chicken base
1 C. Diced onions
2t. Ground cumin
2t. Chili powder
2t. Garlic powder
1/2t. Cayenne pepper (more for spicier soup)
2 C. Masa harina (corn flour)
12 C. Water
2 C. Crushed tomatoes
1/2 lb. Velveeta cheese
4-5 Chicken breasts, cooked and cubed

Optional:
2 cans Black beans (rinsed)
1 can green chilies

Garnish:
Sour cream
Shredded cheese
Tortilla chips

Saute onions and spices in oil and chicken base until onions are soft and clear or about 5 minutes. In another container, combine masa with 8 cups water. Stir until all lumps dissolve. Add to onions and bring to a boil, stirring constantly. Cook 2-3 minutes. Add remaining water and tomatoes and return to a boil, stirring occasionally. Add Velveeta and stir until it melts. Add chicken and beans (if desired), heat and serve. Top with sour cream and cheese. Serve with tortilla chips.

Creamy White Chili

Larissa, it is actually Bethany's white bean chili recipe. It's delicious! Beth, I hope you don't mind me sharing it. Here it is:

Creamy White Chili

1 lb. Chicken Breasts, cut
1 medium onion
1 1/2 t. garlic powder
1 T. oil
2 15 1/2 oz. cans great northern beans, drained
1 14 1/2 oz. can chicken broth
2 4 oz. cans chopped green chilies
1 t. salt
1 t. cumin
1 t. oregano
1/2 t. pepper
1/4 t. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onions and garlic in oil. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat. Simmer uncovered for 30 min. Remove from heat and add sour cream and whipping cream. Serve immediately.

Mexican Chicken Corn Chowder

Okay, here's a recipe. I've never made it, so it's not actually tried and true, but I'm looking forward to trying it once it gets a little cooler. It sounds like it might be a little rich, but good.

Mexican Chicken Corn Chowder

1 ½ pounds boneless, skinless chicken breast
½ cup chopped onion
½ tsp garlic powder
3 TBSP butter
2 chicken bullion cubes
1 cup hot water
1 tsp cumin
2 cups half & half
2 cups shredded Monterey jack cheese
1 can (15 oz) creamed corn
1 can (4 oz) chopped green chilies
¼ tsp hot sauce

In large saucepan, brown chicken, onion, garlic powder and butter. Dissolve bullion in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add remaining ingredients, cook until cheese melts. Serve topped with crushed tortilla chips.