Category Archives: 03. Soup

Slow Cooker Green Beans, Ham and Potatoes


This is a great way to use up leftover Ham.


Slow Cooker Green Beans, Ham and Potatoes

Serves 6


1 pound fresh green beans, rinsed and cut in half

1 large onion, chopped

3 cloves chopped garlic

2 cups of cut up ham

1 pound new potatoes, quartered

1/2 teaspoon onion powder

1/2 teaspoon seasoning salt

3 teaspoons chicken bouillon granules

1 tablespoon brown sugar

Black pepper to taste

Chicken broth


Place beans in a slow cooker and cover with broth

Add chopped onion, garlic and ham

Cover, and cook on High until simmering

Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp

Add potatoes, and cook for another 45 minutes

Season with onion powder, seasoning salt, bouillon, brown sugar, and pepper

Cook until potatoes are done, then adjust seasoning to taste

To serve, use a slotted spoon to pull out beans, potatoes, and ham into a serving dish with a little broth.

Serve with fresh made cornbread

Chicken and Dumplings

067 (2)

This soup is so flavorful.  My kids wouldn’t leave until they had some.


Chicken and Dumplings

6 servings

3 (10.75 ounce) cans condensed cream of chicken soup

3 cups chicken stock

3 cups chicken, cut into chunks

1 cup each celery and onion, chopped

2 tsp of onion powder

1 tsp of garlic powder

1/2 tsp of garlic salt

2 tsp of poultry seasoning

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup each potato and carrot, chopped

1 cup frozen green peas

1 1/2 cups baking mix (optional, see notes at end)

2/3 cups milk


In large, heavy pot, combine soup, stock, chicken, celery, onion and seasonings. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

*Helpful hint: DO NOT “drop” your dumplings to close together, to cook properly they need room to breathe and the liquid needs to bubble up between them.

*Instead of making dumplings you can use refrigerated buttermilk biscuits.  Cut each biscuit into eights with a pair of scissors right into the pot of broth and simmer as stated above.

Slow Cooker Cheeseburger Soup


Nothing is better than a flavorful bowl of soup on a snowy day like today! This one really hits the spot!


Slow Cooker Cheeseburger Soup

Makes about 6 servings


3/4 pound ground meat

1/2 cup onion, diced

2 cloves garlic, minced

Salt and Pepper to taste


14 oz can of diced tomatoes

4 cups chicken stock


1/2 cup heavy cream

1/4 cup flour

2 cups shredded sharp cheddar cheese

1 cup uncooked pasta, I used Barilla Ditalini pasta


In a large skillet, sauté the ground meat and onion until meat is no longer pink

Add garlic and sauté until fragrant, about one or two minutes

Season with salt and pepper

Add ground meat to slow cooker

Stir in the chicken stock and the can of tomatoes, including the juice

Cook on high for 3 hours or 6 hours on low

Thirty minutes before serving: Whisk together the heavy cream and flour in a small bowl until no clumps remain, this is to thicken the soup

Whisk into the soup

Add the cheese and stir until it’s melted

Cook on low for 25-30 additional minutes

While that’s cooking, cook pasta according to instructions on box

Drain and add to slow cooker, stir to combine

Serve the soup with toppings such as additional cheese, crumbled bacon, sour cream and chopped pickles.

*Leftovers will thicken a lot as they sit in the fridge. To reheat, add a little water or extra chicken stock.

Slow Cooker Chicken Noodle Soup


Finally, I am able to make Chicken Noodle Soup!
This recipe takes less than 4 hours to make. I hope you enjoy it as much as my family did. They licked the bowl clean!

Slow Cooker Chicken Noodle Soup

Makes about 8 servings

This may be a Slow Cooker recipe but it is done in no time at all!

1/2 cup butter

1 can cream of chicken soup

1 can cream of celery soup

4 cups broth

1 cup frozen or cooked vegetables

2 cups cooked chopped chicken

1 package of frozen or pre-cooked noodles

Salt and Pepper to taste

Put butter, soups, broth and vegetables in slow cooker on high for 2 hours

Add chicken and noodles

Cook for another hour

Enjoy with crackers, rolls or anything else you like to dunk into your soup!

Caramelized Butternut Squash Soup



This is a wonderful soup to make in season with fresh picked squash. Can also be made with canned squash or pumpkin.

Caramelized Butternut Squash Soup

3 tablespoons olive oil

1 large onion, sliced

2 cloves chopped garlic

4 cups cooked, mashed butternut squash

3 tablespoons butter

1 teaspoon sea salt

1/2 teaspoon pepper

4 cups chicken (vegetable) broth or more as needed

1/4 cup honey

1/2 cup heavy whipping cream

1/2 ground nutmeg


Heat olive oil in a large pot over medium-high heat

Sauté onion and garlic for a few minutes until tender

Stir in squash, butter, sea salt, and pepper

Pour chicken broth and honey over the mixture; bring to a boil

Reduce heat to medium-low and simmer, about 5 minutes

Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth

You can also use your immersion blender and blend right in cooking pot

Stir cream and nutmeg into the soup


Taco Soup

taco soup

This is a great way to use up leftovers from Taco Tuesday!

Taco Soup

Makes about 4 servings


1 Tablespoon Olive Oil

1 cup onions, chopped

2 cups tomatoes, chopped

1/4 cup peppers, chopped

1 clove garlic, minced

1 1/2 cup leftover or fresh cooked, taco meat

3 cups spicy tomato sauce

1 Tablespoon taco seasoning


Heat olive oil in a stockpot

Sauté chopped onions approximately 5 minutes

Add chopped tomatoes and peppers, sauté approximately 3 minutes

Stir in garlic and sauté 1 minute more

Pour in taco meat, spicy tomato sauce and taco seasoning

Simmer 20-25 minutes

Ladle into bowls

Top with sour cream, shredded cheese and leftover taco shells


Broccoli-Cheddar Soup #2



We woke up to a cold house today. Figured it was a great day for soup.


Broccoli-Cheddar Soup #2

Makes about 6 servings

6 TBSP butter, divided

3/4 cup onion, chopped

1 cup carrot, peeled and shredded

5 cups small broccoli florets

2 cups chicken broth or vegetable broth

1/2 tsp onion powder

1/2 tsp garlic powder

pinch of red pepper flakes


4 TBSP flour

1 cup milk

1 cup half-and-half or cream

1 cup shredded sharp cheddar cheese

Kosher salt and freshly ground black pepper


In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium heat.

Add the onion and carrots to the pan and sauté until tender, about 5-7 minutes.

Stir in the broccoli, chicken broth, onion powder, red pepper flakes, and garlic powder.

Bring the mixture to a boil, and then reduce the heat to a simmer.

As the broccoli simmers, melt the remaining butter in a medium saucepan.

Add the flour and cook 1-2 minutes until golden brown, whisking constantly.

Whisk in the milk and cream and cook until the mixture thickens and bubbles, about 5-7 minutes.

Remove from heat, stir in the cheese until melted, and season with salt and pepper.

Use an immersion blender to puree most of the broccoli mixture (if desired).

Stir the cheese and milk mixture into the broccoli, and cook, stirring occasionally, until heated through.

Tomato Florentine Tortellini Soup


Normally when I make soup, I have a little extra to put in the freezer for later. Not this time! We ate it all!

Tomato Florentine Tortellini Soup

Serves 4-6

2 tablespoons olive oil

1 cup onion, chopped

3 cloves garlic, chopped

2 cups canned diced tomatoes, reserve water

3 1/3 cups vegetable broth

1 cup of reserved water

1 cup tomato sauce

2 cups chopped spinach

1 cup tortellini pasta or other pasta

3 tablespoons sugar (optional)

Salt and Pepper to taste

Parmesan cheese for garnish


Sauté onions in olive oil about 5 minutes in a stock pot

Add garlic and sauté 1 more minute

Slowly pour in broth, tomatoes, sauce and tomato water

Bring to a boil, reduce heat and simmer 25 minutes

Stir in pasta, cook according to package time included in the 25 minute simmer time

Add sugar (optional)

Stir in spinach and simmer 2 minutes

Salt and pepper to taste

Serve with parmesan garnish


Slow Cooker Creamy Potato Soup


This will make about 4 servings

3 cups peeled and cubed potatoes

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup shredded carrot

2 cloves minced garlic

2 cups chicken stock, has to cover ingredients

1 teaspoon dried parsley

1/2 teaspoon salt and pepper

1 teaspoon garlic powder

1 teaspoon onion powder


2 teaspoons all-purpose flour

1 1/2 cups (12oz can) Evaporated milk

1/2 package (4 oz) cream cheese chopped into small pieces

1 cup chopped cooked ham


Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker

Season with salt and black pepper

Set cooker on high, cover, and simmer until vegetables are tender, about 2 hours

Whisk flour with milk in a bowl until smooth

Pour into slow cooker and stir until thickened

Cook on High for 2 more hours

Stir in cream cheese and cooked ham

Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through about 30 minutes to 1 hour

Top with shredded cheese if desired


Broccoli Cheddar Soup #1


Makes 4-6 servings

5 cups steamed broccoli florets

4 cups chicken broth

1 cup half and half

1/2 cup flour

1 cup shredded cheddar cheese

1 cup chopped carrots

1/2 cup chopped onions

Salt and pepper to taste

Cayenne pepper, optional

Over medium heat, pour chicken broth and half and half into a stockpot

Whisk in flour

Add broccoli, cheese, carrots, onions, salt and pepper

Stir mixture often until it starts to bubble

Reduce heat and simmer until veggies are tender and soup is thick

Serve with croutons, crackers, cheese and any other seasoning you like