Nine Can Vegetable Soup

Nine Can Vegetable Soup from World (and Lunar) Domination:

 

This is an incredibly easy & delicious dinner or lunch.

Well, the name’s misleading.  Sometimes it’s not exactly nine cans.  I’ll give you the recipe as it was given to me…

Nine Can Vegetable Soup

  • 2 cans Hormel chili, any variety
  • 1 can vegetable soup
  • 1 can green beans
  • 1 can sliced new potatoes
  • 1 can mixed vegetables
  • 1 can corn
  • 2 cans diced tomatoes (for extra kick, use a can of tomatoes with green chiles in place of one can of diced tomatoes).

Optional: 1lb ground meat*

Dump the entire contents of every can into the crockpot – liquid and

all.

*Brown turkey or beef and drain and add to veggies in crockpot. Heat on low all day, or on high for less than 2 hours.

Well, sometimes I do it like this…

  1. Hormel Chili with Beans
  2. Hormel Chili with No Beans
  3. Campbell’s Beef With Barley & Vegetables Soup
  4. Campbell’s Vegetable Beef Soup
  5. Cut Green & Wax Beans
  6. Diced New Potatoes
  7. Succotash (Corn & Lima Beans)
  8. Mixed Vegetables with Potatoes
  9. Diced Tomatoes with Basil, Garlic, & Oregano
  10. Petit Diced Tomatoes

 

Sometimes I add other stuff.  I think I’ve put in Garbanzo Beans,Mexicorn, or

the diced tomatoes with jalapeño or chili peppers, and even plain old navy or black beans.  Sometimes I dump some of the liquid of the cans out.  I like thick soup.

I’ve used ground beef & ground turkey… both work really well.  I’m sure a vegetarian version of this would be easy to make. (Hormel makes a vegetarian chili, you can get vegetarian vegetable soup from Campbell’s, & the ground tofu, seitan, or tempeh would work well… or you could just add more beans or vegetables.)

I just put it into the crock pot on low all day.  Dinner’s ready when you get home!

I like to have it with homemade bread, or over biscuits like a pot pie.  If you’re camping and have a mountain pie iron or if you have en electric sandwich maker that seals the edges you can add some flour to thicken it up or strain it a little to make incredible filling.

I also like the tiny saltine crackers.

A any rate, we make some & it lasts a while… as a main dish, or a side with sandwiches.  It freezes & re-heats easily.

Do you make something like this?

What are some good soup recipes or easy crock-pot recipes?

Creamy Potato Cheese Soup (Dormont-Brookline Patch)

From Dormont-Brookline Patch:

http://dormont-brookline.patch.com/articles/recipe-of-the-week-creamy-potato-cheese-soup-cd04711e

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Recipe of the Week: Creamy Potato Cheese Soup

I tried this recipe with friends a few weeks back and it turned out to be a wonderful tasty treat.

I tried this recipe with friends a few weeks back and it turned out to be a wonderful treat. I’ve never made something quite like this, but was able to pitch in with some stirring and seasoning as the master chef stewed his creamy concoction.

  • 1 lb. thick sliced bacon, peppered, fried well and drained on paper towel
  • 6 Idaho potatoes and 2 red potatoes
  • 1 – 32 oz. Emeril’s chicken stock
  • 1 – 32 oz. Emeril’s vegetable stock
  • 1 large white onion, chopped
  • 4 cloves of garlic, pressed
  • 1/2 pint of half and half
  • 1 – 8 oz. package of expensive, creamy sharp cheddar cheese, grated
  • Six or seven stalks of celery.
  • 1/2 of one of those bags of slivered carrots stores sell
  • Some beer
  • 4 – Tbsp. butter
  • Fresh ground black pepper, to taste
  • Tabasco, to taste
  • Fresh grounded chili pepper corns, to taste
  • A big pinch of chopped parsley

Cut five or six Idaho potatoes into cubes and soak them in cold, salted water.

Fry the onion and garlic in virgin olive oil until translucent in a large pot on the stove. Then dump the stock in and bring it to a boil. When the stock boils, dump the cubed potatoes in and they will slowly disappear into the mixture. Add bacon, chopped celery and carrots, and some grated cheese.

Dump a little beer in to give it some extra flavor with the broth.

Then add the red potatoes, bacon, cream, cheese and spices until you’re happy with the flavor and consistency. Let the pot simmer until it’s hot and soft.

Related Topics: Creamy Potato Cheese Soup, Potato soup, St. Patrick’s Day, and recipe of the week

☘ Market District® | Beef & Guinness® Stew ☘

This is from:  http://www.marketdistrict.com/Create/Recipes/Detail.aspx?RecipeID=136&RecipeCategoryID=8&Page=1&om_cid=s-tw-122011

It looks/sounds tasty.

Beef & Guinnes® Stew

Compliments of your Market District® Recipe Development Team
Serves: 6
Prep Time: 25 min.
Cooking Time: 2 hrs.

Ingredients

1/4 cup canola or vegetable oil
2 lbs. stewing beef
1 large onion — diced
1lb. bag carrots — peeled, sliced and quartered
5 stalks celery — cut into 1/2-inch slices
8 oz. package mushrooms — sliced
4 14.5 oz. cans beef broth — divided
14.9 oz. can Guinness® (or 15 oz. beef broth)
6 oz. can tomato paste plus 1 can water
1/2 cup all-purpose flour
salt and pepper to taste
1/4 cup fresh parsley — minced

Directions

In a large saucepan, heat oil. Add beef and all its juices, and brown on all sides, about 20 minutes or until liquid cooks off. Add vegetables, 3 cans of beef broth, and beer. Empty can of tomato paste into a small bowl. Fill empty tomato paste can with water and combine with tomato paste, then add to saucepan. Cook stew uncovered for 1 hour, 15 minutes, stirring occasionally. In a small bowl, combine remaining can of beef broth with flour to make a paste. Add flour paste to saucepan and stir to incorporate and thicken. Cook an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste and garnish with parsley. Serve with crusty bread.

Baked Potato Soup Recipe..

I need to try this:

From:  http://allrecipes.com/Recipe/Baked-Potato-Soup/Detail.aspx

Looks tasty…

Baked Potato Soup

By: Kristi Teague
“‘A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that’s become a winter favorite,’ recalls Kristi Teague of Southside, Tennessee. ‘A dash of hot sauce a little basil give it special flavor.'”

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (1,543)

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Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings

Ingredients

Directions

  1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Maybe I’ll add some beer..

Chicken-stuffed Shells

 

Bethany made these for dinner on Sunday night. They’re one of my favorites.

There are many variations on the ‘net out there.

I’d use Miracle Whip instead of mayo if I was doing it, but there’s not enough to taste the difference.  We also generally add a 2nd can of cream of chicken soup so there’s more (& thicker) gravy.  We have used the light Miracle Whip and the “healthy request” can of chicken soup with no discernible difference.

Obviously, a rotisserie chicken makes this go a little more quickly.  Ha ha.  Also, I like to grill the chicken breasts on the counter-top electric grill rather than boil them.  Seems easier, and I like the dark edges.

This is one of my favorie meals, it lasts for lunches for days or freezes well.  I like ’em with a side of nice fresh green beans.

Also… you could change it up with Cream of Mushroom or Cream of Celery or Cream of whatever soup…  Not sure how you’d adapt to a vegetarian/vegan version if you wanted to… I know Campbell’s “cream of” soups have “natural flavors” that could have once been alive & self-aware… and I’m not sure about stove-top stuffing but I’m sure there’s chicken flavoring in there.

We’ve also done this with leftover Turkey & stuffing after Thanksgiving.