Southwestern Chicken Barley Soup

Ingredients

6 cups water

1/2 cup quick barley

2 Tbsp dried onion

2 tsp chicken bouillon

1   15 oz. can diced tomatoes, undrained

1   15 oz. can tomato sauce

1   15 oz. can corn, drained

2-3 tsp chili powder

1/2 tsp cumin

1/4 tsp garlic powder

1   10 oz. can chicken

Directions

1. Bring first four ingredients to boil, then simmer, covered, until barley is tender, about 10 minutes.
2. Add the rest of the ingredients, except chicken, and simmer 10 minutes to blend flavors.
3. Break up chicken with fork and add to soup. Heat through. Serves 6-8.

Notes: I found out Brittany needed me to make dinner last minute and found this while thumbing through our binder of recipes. It was easy to make and turned out well. We didn't have quick barley, and I ended up simmering the pearl barley I used for close to an hour to get it tender.

Source: printed on a piece of paper Brittany got at a Relief Society activity a long time ago.

Xavier Soup

Ingredients:

1 ½ cups flour
½ cup heavy cream
½ cup butter

½ cup Parmesan cheese, grated

½ teaspoon kosher salt

½ teaspoon ground black pepper

A grating of fresh nutmeg

2 eggs plus 2 egg yolks

1 tablespoon chopped parsley

10 cups chicken stock (I did 8 cups)

Additional chopped parsley for garnishing

Directions:

1. Line a large baking sheet with well-buttered parchment paper. Fit a sturdy piping bag with a large round tip.
2. In a medium saucepan, over low heat, work the flour, cream, butter, and cheese into a soft dough.
3. Remove the pan from the heat and beat in the salt, pepper, nutmeg, eggs, yolks, and tablespoon of chopped parsley.
4. Spoon the dough into the piping bag and squeeze out 1-inch lengths onto the prepared pan. Use a butter knife to separate the dough from the tip once you’ve piped out shapes of the proper length.
5. Let stand for 30 minutes.
6. Bring a large pot of salted water to a boil. In another, smaller saucepan, warm up the chicken stock.
7. Drop one third of the dumplings into the boiling water, and boil until they are tender and cooked through, 8 to 10 minutes. Remove from the water with a slotted spoon and transfer them to the heated chicken stock.
8. Repeat process with the remaining dumplings.
9. Once all the dumpling are cooked and in the chicken stock, ladle the soup into bowls and garnish with additional chopped parsley. Serve immediately. Yield: 8 servings

Notes: A few thoughts here. First, I only made this recipe because I wanted to make a recipe that started with the letter X, and this one seemed relatively easy. Second, it admittedly doesn't look all that appetizing. Aesthetically this soup is bland. Third: My oldest struggled with the texture of the dumplings. Fourth: I discovered (midway through cooking the dumplings) that after the dough sat for 30 minutes, it had set enough that it could be shaped by hand. Fifth: I loved this soup. The buttery, cheesy dumplings were delicious! This soup exceeded my expectations and after having it this first time it is right up there as one of my favorites.

Source: The Lass in the Apron

Sopa de Mani (Bolivian Peanut Soup)

Ingredients

Sopa de Mani:

olive oil (or peanut oil)
1 large onion, chopped
3 garlic cloves, crushed
1 tsp oregano
1 tsp cumin
1 lb beef, cubed
1 quart beef stock 
4 medium potatoes (cut as big or as small as you like)
1/2 cup unsalted peanuts (slightly ground up or as small as you like - smaller will result in more peanut flavor)
1/4 cup white rice
1/2 cup frozen peas
1 cup milk
parsley, to taste
salt
pepper

Llajua (Bolivian Hot Sauce):

3 ripe tomatoes 
1 red locotos chili pepper (we used a jalapeño)
2 garlic cloves
3 basil leaves
2 Tsp cilantro
1/2 tsp salt
1 Tbsp olive oil

Instructions

Sopa de Mani:

1. Add oil to a large pot and heat over medium. Cook onion and garlic with oregano and cumin.
2. When onions are softened, add beef, stock, potato, and peanuts. Simmer gently until potatoes are just tender. I cooked this soup on super low for about 1 1/2 hours.
3. Add rice, milk and peas and serve after about 20 minutes.
4. Serve with Llajua.

Llajua:

1. Quarter the Chili pepper & the garlic.
2. Take out the seeds and stuff from the tomato. Tomato guts are too wet and acidic for this recipe. Remove seeds from chili pepper if you want to make it more mild.
3. Grab some cilantro and basil.
4. Put everything in a blender along with the olive oil and salt.
5. Puree and pour into little serving dishes.

Notes: I was too lazy to try to capture good photos of this recipe, and didn't get any of it after I added the hot sauce. I cubed my potatoes. I think if I make this again I either quarter the potatoes as the source did or I don't cook them quite as long. I enjoyed the tenderness of the beef but I think the potatoes were overdone. Also, my hot sauce didn't have much kick to it so next time I would go for a hotter pepper or leave the seeds in. Still, I like this better than the Argentine beef stew I tried from the Global Table Adventure blog. We've made several recipes from this blog, but this was the first time we also tried the recommended dessert: Leche Asada (Baked Milk Custard). 

Source: 

Sopa de Mani: Global Table Adventure

Llajua: Global Table Adventure

Argentine Beef Stew in a Pumpkin

Ingredients
1 large pumpkin (10 to 12-inch diameter)
1.5 lbs stew beef , cubed (chuck works well)
1 large onions, chopped
3 cloves garlic, crushed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 small sweet potatoes, peeled and cut into 1-inch cubes
2 russet potatoes, peeled and cut into 1-inch cubes
2 roma tomatoes, chopped
2 ears corn on the cob, cut into 6-8 round segments
1/2 cup dried apricots, diced
2 teaspoons dried oregano
2 bay leaves
8 cups beef broth
vegetable oil

salt

pepper

Instructions

Prepare the pumpkin:

1. Preheat the oven to 375°F.
2. Meanwhile, cut the top off the pumpkin. If you are able to get a large one, you can cut it about 1/3 of the way down so that it is wide but shallow. Remove the strings and seeds. If desired use a paring knife to cut smooth the top four inches of the inner edge for presentation. Brush the cut edges with vegetable oil. Roast in the oven for about 45 minutes.

For the soup:

1. Add about 2 tablespoons vegetable oil to a large pot over high heat. Add the beef, stirring a couple of times to ensure even browning. If there is excess liquid, it will need to boil off before the meat begins browning.
2. Reduce the heat, then add the onions and garlic. Once translucent, add the peppers and continue cooking for about five minutes. Add on the potatoes, tomatoes, corn, apricot, oregano, and bay leaves. Cover with 8 cups of broth.
3. Simmer gently until the vegetables are just tender - about 30 minutes. Season to taste. 
4. Ladle into the pumpkin in the oven and bake 30 more minutes to finish cooking . 
5. Serve hot, on a chilly day. Spoon with some of the pumpkin flesh into each bowl.

Notes: It is best to bake the pumpkin directly on whatever you will be serving it on as once it has been baked and softened it will be difficult to move to a different dish. This was interesting to make, but a bit sweeter than my family likes for a beef stew. I missed the step to "season to taste" when I made it, so I've added salt and pepper to the ingredient list (not listed at the source) as I did feel it was missing something. If we make it again we will likely skip baking it in the pumpkin.

Source: Global Table Adventure

Creamy Chicken and Wild Rice Soup (Panera Bread Copy Cat)

Ingredients

2 large chicken breasts
32 oz chicken broth
1 4.3 oz box rice a roni wild rice
1 cup chopped celery
1 cup chopped carrots
1 onion chopped
1 cup heavy cream or milk
1 clove garlic
1 tsp basil
1 tsp oregano
2 tbs olive oil

Directions

1. Place the instant pot on saute add oil, garlic, onion, and veggies in the instant pot. 
2. Add Chicken ( mine was frozen). 
3. Add chicken broth, rice a roni, and packet of seasoning. 
4. Add basil and oregano. 
5. Place the pot on 30 minutes manual high pressure or just use your soup button
6. Do a quick release. 
7. Remove chicken and shred. 
8. Add to your soup.
9. Place pot on saute.
10. Mix 1 cup of your broth with 2 tbs cornstarch to make a slurry. 
11. Pour in heavy cream and slurry, continue to saute until it thickens.
12. Note it does thicken more as it stands. Enjoy!

Notes: Super delicious!

Source: Adventures of a Nurse

Caribbean Pumpkin and Coconut Cream Bisque

 

Ingredients

30 oz pureed pumpkin (2 cans, about 3.5 cups)
1 quart chicken or vegetable broth
1 can lightcoconut milk
1 small onions,roughly chopped
2 cloves garlic
1 1/2 - 2 tsp. ginger root(freshly grated)
2 bay leaves
3 sprigs fresh thyme, leavesremoved and added to pot 
salt 
pepper

 Directions

1. Add all ingredients to a medium pot then simmer gently.
2. When the ingredients have cooked for about 20 minutes, remove the bay leaves and give everything a buzz-whir with an immersion blender or in a regular blender.  

 Notes: Again, another recipe that was made long ago (February 2018). We don't remember much about it, so I guess it's time to try it again.

Source: Global Table Adventure

Instant Pot Chicken Noodle Soup

Ingredients

1 Tablespoon olive oil
2 garlic cloves minced
1/2 cup chopped yellow onion
1 boneless skinless chicken breast cut into 1" cubes
1 cup diced carrots
2 celery ribs diced
1 and 1/2 cup wide egg noddles dry, not yet cooked
2 cups chicken stock or broth
1 and 1/2 cup water
1 teaspoon Italian seasoning or fresh poultry herb blend
1/2 teaspoon dried oregano
salt and pepper to taste

Directions

1. On Instant Pot, press "saute" button. After 1 minute, add olive oil to IP insert. Wait 1 minute, then add garlic. Saute, stirring often, for a few seconds. Add diced chicken and cook, stirring often, until almost done.
2. Add remaining ingredients, making sure the noodles are just covered with liquid.
3. Cover the IP with lid and set the pressure valve to "sealing" position. Press "manual" and set the timer to 6 minutes. Make sure your Instant Pot is set to high pressure. The pressure cooker will beep and start cooking.
4. When the time is up, press "cancel/off" button. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
5. Carefully open the lid, away from your face. Stir the soup. Let cool and serve.

Notes: I was worried about the noodles getting overcooked, but they, along with the vegetables, were cooked quite well. I found the chicken to be a little dry, so maybe I sauteed it too long. I really like the concept of quickly and easily making a pot of chicken noodle soup. That being said, I think all members of our family are chicken noodle soup snobs. Nothing compares to my mom's homemade chicken noodle soup recipe, complete with homemade noodles and the addition of evaporated milk. I may try to adapt her recipe to work in an instant pot, and this recipe most likely will not be one I make often.


Source: Crunchy Creamy Sweet

Tomato Tortellini Soup

Ingredients

1 package (9 ounces) refrigerated cheese tortellini (I used chicken and cheese tortellini for added protein)
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Directions

1. Cook tortellini according to package directions.
2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.
3. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts). 

Notes: This was tasty. Not something we will have often, but it is nice to have a super quick and easy soup option.

Source: Taste of Home

Spring Stew

Ingredients

5 c. water
3 large carrots (2 c. diced)
3 large potatoes (2-3 c. diced)
1/4 c. chopped onion or 1/4- 1/2 tsp. onion powder
8 oz. frozen peas (1 1/2 c.)
1 12 oz. can evaporated milk or 2 c. instant dry milk
1/4 c. butter (optional)
1 c. cold water
4 Tbsp. cornstarch

Directions

1. Place 5 cups water in a large pot and bring to boil.
2. While water is coming to a boil, peel and dice carrots, potatoes, and onion.
3. When water comes to a boil, add carrots, onion, and salt to taste. Simmer for 5 minutes.
4. Add potatoes and simmer another 15 to 20 minutes.
5. Add peas when potatoes and carrots are soft.
6. Add evaporated milk and butter.
7. Mix 1 cup cold water with 4 Tbsp. cornstarch. Add to soup. Stir constantly until mixture comes to a boil. Cook and stir for 1 minute. Ready to serve.

Notes: We added chopped ham to make this soup heartier.

Source: This is a recipe Brittany's mom made often when Brittany was growing up.

Black Bean and Sweet Potato Turkey Chili

Ingredients

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
1/2 teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (make sure you're not using pumpkin pie filling :))
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder

optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving.

Instructions

1.Heat a large skillet to medium-high heat. Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant.  Add to slow cooker.

2.In same skillet, heat remaining 1 1/2 teaspoons olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (Note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.

3. Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low, until sweet potatoes are tender.

4. When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Notes: We first made this in March 2017 and have made it a few time since. We will have this many more times, I am sure. The lime juice is a must and all the suggested toppings really make this chili pop!  Our kids gobbled it down quite quickly and loved it! Ever since they found out that there are sweet potatoes and mushrooms in the chili, they have been a bit more hesitant to eat it. But for that first time, ignorance was bliss! I have shared this recipe with multiple people and they have all loved it. Can be made vegetarian by omitting the turkey.

Source: Our Best Bites

Vietnamese-Style Beef & Noodle Broth

Ingredients
2 tsp canola oil
1 lb beef flank steak, very thinly sliced against the grain
4 cups chopped bok choy, (1 small head, about 1 lb)
4 cups reduced-sodium chicken broth
1 cup water
4 oz wide rice noodles
2 tsp reduced-sodium soy sauce
1 1/2 cups mung bean sprouts
4 tbsp chopped fresh basil, or to taste

Directions

1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Notes: Well, I obviously haven't been very motivated to spend time posting recipes and missed all of 2017. But maybe I'll get a few up in 2018. It is convenient to have everything in one place. This one is actually from August 2016. We haven't had it again and I don't remember it well. I think I liked it.

Source: Zipongo

Southwestern Three-Bean and Barley Soup

Ingredients
1 tbsp extra-virgin olive oil
1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
9 cups water
4 cups (32-oz carton) reduced-sodium chicken broth or vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
3/4 tsp salt

Directions

Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.

Notes: Lately I've been liking anything southwestern, and this recipe was no different. It was tasty. Brittany soaked the beans overnight because she didn't think they'd be soft enough after only a couple of hours of cooking. Slow-Cooker Variation (from the source): Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

Source: Zipongo

Sweet Potato-Peanut Bisque

Ingredients
2 large sweet potatoes (10-12 ounces each)
1 tbsp canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 4-oz can diced green chiles, preferably hot, drained
2 tsp minced fresh ginger
1 tsp ground allspice
1 15-oz can vegetable broth
1/2 cup smooth natural peanut butter
* Freshly ground pepper to taste
* Chopped fresh cilantro leaves for garnish

Directions

1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

Notes: I found this recipe while perusing a recipe site related to a new wellness program at work and requested it for the menu. Then I ended up making it. It was no surprise to me that I really really liked this recipe. I'm pretty sure I ate all the leftovers by myself. My kids don't like sweet potatoes (crazy!) so we didn't tell them what was in this until they had tried it. They still found it a bit too spicy. 

Source: Zipongo

Zucchini Garden Chowder

Ingredients

2 zucchini chopped

1 onion chopped

2 Tbsp minced parsley

1 tsp dried basil

1/3 c. butter

1/3 c. flour

1 tsp salt

1/4 tsp pepper

3 c. chicken broth

1 tsp lemon juice

1 14 oz. can diced tomatoes

1 12 oz can evaporated milk

1 10 oz package frozen corn

1 cup shredded cheddar cheese

Directions

Saute zucchini, onion, parsley, and basil in butter until tender in soup pot. Stir in Flour, salt and pepper. Gradually add chicken broth or water and lemon juice, mix well. Stir for 2 minutes and then add tomatoes, milk, and corn.  Bring to a boil, reduce heat, cover and simmer for 5 minutes. Stir in cheese until melted.

Notes: I really enjoyed this chowder. For some reason, it reminded me a little bit of the Santa Fe Chicken Soup recipe I posted several years ago, despite several obvious differences.

Source: Brittany got this recipe from her sister, Kimberly, who received it from a neighbor years ago.

Italian Orzo Spinach Soup

Ingredients
2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 ounces) whole wheat orzo pasta, or other whole wheat pasta
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cups loosely-packed spinach
salt and black pepper

Directions

1. Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
2. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.

Notes: Another tasty soup. Brittany added 1/2 pound of Italian sausage.

Source: Gimme Some Oven

Creamy Chicken and Mushroom Soup

Ingredients
1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt

Freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 bay leaf
1/2 cup half and half, or more, as needed
2 tablespoons chopped fresh parsley leaves
1 sprig rosemary

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
5. Serve immediately, garnished with parsley and rosemary, if desired.

Notes: This was a tasty soup. I am not happy with my photo. From the source: "Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream." 

Source: Damn Delicious

Cheeseburger Soup

Ingredients
½ to 1 pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

Directions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Notes: Not to be confused with Hamburger Soup, this was pretty tasty. Ours came out a bit thicker than the photos at the source.

Source: The Food Critic

Avgolemono (Greek Style Chicken Soup)

Ingredients
2 Tbsp vegetable oil
1/2 cup carrot, shredded
1/2 cup celery, chopped
1/2 cup onion, chopped
2 cups water
2 cans (14 oz. each) fat-free, reduced-sodium chicken broth
1/2 cup fresh-squeezed lemon juice
1 tsp lemon zest
8 egg yolks
2 cups cooked white rice
2 cups cooked chicken breast meat, diced
Salt and pepper, to taste
Lemon slices, for garnish

Directions

1. In large stock pot, heat oil, and saute onion, celery, and carrot, for 2 minutes on medium-high until translucent. Add water, chicken broth, lemon juice, lemon zest, and simmer for 20 minutes.
2. Beat egg yolks until light in color. Gradually add a ladle or two of hot soup to egg yolks to temper. Add egg-soup mixture back in the soup pot slowly, stirring constantly. Add rice and chicken, and heat for additional 5 minutes (ensuring chicken has reached a safe internal temperature of 165 degrees F). Season with salt and pepper to taste.
3. Serve in bowls with lemon slices as garnish. Refrigerate any leftovers.

Notes: Serves 8. I thought this was quite tasty.

Source: Kroger coupon book that we got in the mail last week.

Slow Cooker Wheat Chili

Ingredients
5 cups water
2 1/2 cups uncooked wheat berries
2 tsp paprika
1 Tbsp chili powder
2 tsp oregano
1 tsp sugar
1 tsp pepper
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
1 (14 oz) can stewed tomatoes
4 (8 oz) cans tomato sauce
1 lb ground beef
1 1/2 cups diced onion
Shredded cheese and chopped cilantro, for garnish

Directions
1. Start browning the ground beef in a skillet and add in the onions. Stir often.
2. While meat is browning, add water, wheat, paprika, chili powder, oregano, sugar, pepper, salt, onion powder, garlic powder, stewed tomatoes and tomato sauce to slow cooker.
3. Drain the meat of excess grease and add the onions and beef to the slow cooker.
4. Cover and cook on LOW for 11-12 hours or on HIGH for about 7-8 hours (or until wheat is soft and plump).
5. Season to taste with additional salt and pepper and seasonings.
6. Ladle into serving bowls and top with cheese and cilantro, if desired.

Notes: Makes 8 servings, ideal for a 6 quart slow cooker. This is from the source: "This is one of those recipes that you can add or subtract ingredients. I think next time I'll add in some green pepper and maybe swap out a can of tomato sauce and add a can of diced tomatoes." Also: "you may use hard white wheat, soft white wheat, hard red wheat...often found at health food stores or in the bulk section of the grocery store".

Source: 365 days of slow cooking

Italian Meatball Soup

Ingredients
1 recipe Italian Meatballs (see below)

1-2 Tbsp olive oil
1 onion, chopped
4-5 cloves garlic, minced
5 (14-ounce) container chicken broth
1 cup water
1 (28-ounce) can crushed tomatoes
1 Tbsp Italian seasoning
2 carrots, peeled and diced
1 cup small pasta noodles, uncooked
2 cups spinach, thinly sliced

Italian Meatballs

½ pound ground beef
½ pound sweet Italian sausage
2 eggs, beaten
¼ cup plain bread crumbs
2 Tbsp freshly grated Parmesan cheese
1 tsp basil

1/2 tsp parsley

¼ dehydrated onion
1 clove garlic, minced
1 tsp kosher salt

1 tsp kosher salt
½ tsp pepper

Instructions
1. Turn on the oven broiler. Line a baking sheet with aluminum foil and spray with a nonstick cooking spray. Set aside.

2. Gently combine all meatball ingredients in a medium bowl. Shape the meat mixture into small and bite-size meatballs (use a cookie scoop for less messy results). Place the meatballs on the prepared baking sheet.

3. Place the baking sheet in the oven and cook for 7 to 10 minutes, or until the meatballs are just starting to brown and can maintain their shape.
4. Heat 1-2 tablespoons olive oil in a large stockpot. Saute the onions and garlic until translucent. Add broth, water, tomatoes and seasoning, and heat until boiling. Gently add the meatballs, carrots, pasta, and spinach. Reduce heat to a simmer and cook approximately 10 minutes, or until the meatballs are cooked through and the vegetables tender, and the pasta is al dente.

Notes: Another recipe that we had over a year ago and I don't remember very well. We'll have to try it again.

Source: Our Best Bites: Mormon Moms in the Kitchen. Variation available at Kitchen Meets Girl.