Beef With Barley Soup

Beef With Barley Soup

Original recipe can be found @ Tasty Kitchen found HERE

Ingredients:

2 Tablespoons Olive Oil

1 pound Beef Cubes (for Stew) (I also added leftover pot roast meat, YUM! It shredded beautifully)

1 whole Large Onion, Medium Diced

2 cloves Minced Garlic

2 whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced

2 whole Potatoes, Large Dice

1-½ teaspoon Seasoning Salt

1 teaspoon Sea Salt (or To Taste)

Ground Black Pepper To Taste

6 cups Beef Stock (Didn't have any on hand, so I added 6 cups of water and 6 tsp. better then bullion, beef flavoring)

2 cups Water Or As Needed

½ cups Pearl Barley (I added 3 cups cooked pearl barley)

½ teaspoons Thyme

1 whole Bay Leaf

1 can (14.5 Oz. Size) Diced Tomatoes

Preparation Instructions:

Heat a large stock pot over medium high heat. Add the olive oil. Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking. Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth. Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving.

This soup was amazing.  It seemed so simple to taste this good. 

Walkabout Onion Soup

(Outback Steakhouse Clone: Walkabout Onion Soup)

3 T. butter

2 c. yellow sweet onions, thinly sliced

1 (15 oz.) can chicken broth

2 chicken bouillon cubes

1/4 t. salt

1/4 t. fresh-ground pepper

3 T. butter

3 T. flour

1 1/2 c. whole milk

1/4 t. salt

1/4 c. velveeta (cubed, compressed in measuring cup)

Cheddar cheese, shredded (for garnish)

In a 2-quart saucepan, cook 3 T. butter and sliced onions over low to medium heat, stirring frequently until soft and clear but not brown.  Add chicken broth, chicken bouillon cubes, salt, and pepper; stir until completely heated through.  In a small saucepan, melt 3 T. butter. Stir in flour.  Cook on medium heat until the flour turns thick and comes away from the sides of the saucepan.  Pour in milk a little at a time, stirring constantly; add salt.  Mixture should thicken and become like thick pudding; stir constantly, taking care not to let mixture lump.  Remove from heat.  Stir white sauce and velveeta into chicken soup.  Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly.  Turn temperature to warm and let simmer for additional 30-45 minutes.  Garnish each serving with shredded cheddar cheese.  Serve with warm bread.  Makes 4 servings.

This is such an amazing soup.  I don't know if I was extra hungry, or if it was really that good, but WOW!  Next time the only thing we will change is the serving size (by doubling it).  This currently only makes about 4 servings.

Ward Cookbook Broccoli Cheese Soup

Ward Cookbook Broccoli Cheese Soup

1/2 c. butter

2 {16-oz. pkgs}. frozen chopped broccoli

1 large {49 1/4 oz}. can chicken broth, (reserve 1 c. broth for later in the recipe)

1 lb. loaf Velveeta cheese

2 cups heavy cream

1 T. garlic powder

2/3 c. cornstarch

1 c. cheddar cheese, shredded

Optional: 3 Roma tomatoes, chopped

In a stockpot, melt butter over medium heat.  Cook onion in butter until softened.  Stir in broccoli and cover with all but 1 cup of the chicken broth. Reserve the cup of chicken broth for later. Simmer until broccoli is tender, 10-15 minutes.  Reduce heat.  Cube cheese very finely or melt it before adding it to the soup so it doesn't stick to the broccoli.  Stir in cheese until melted.  Stir in cream and garlic powder.  In a small bowl, stir cornstarch into 1 c. broth until dissolved.  Stir into soup; cook, stirring frequently, until thick.  Sprinkle each serving with shredded cheese and tomatoes.

Old Fashioned Cream Of Tomato Soup

Old Fashioned Cream Of Tomato Soup

2 (32 oz.) cans diced tomatoes

1 (9 oz.) can chicken broth

2 T. unsalted butter

2 T. onion, chopped

Pinch of baking soda

2 T. sugar

2 c. heavy cream

Combine tomatoes, chicken broth, butter, onion, soda, and sugar in a large saucepan over medium-high heat.  Heat until just boiling, then reduce heat and simmer for 1 hour.  Heat the heavy cream in the top half of a double boiler until warm.  Add cream to hot tomato mixture and stir until well combined.  For a spicy alternative, add a can of tomatoes with chiles (Rotel)

 Makes about 2 quarts.

We like a little bit of spice to ours, so used one can of rotel, and it was just right :)

Next time I don't think I'll add as many tomatoes as it calls for. It was a little much.

Other then that it is a must try... we L♥ved it!

Black Bean Soup With Sausage

October Recipe Club: Soups  Submitted By: Danielle Bodmer

2 cans (15 oz) black beans, drained

1 1/2 c. chicken broth

2 c. water

1 c. chopped onion

1 c. chopped celery

1 c. chopped carrots

4 cloves garlic, minced

1 t. coriander

1/4 t. salt

1/4 t. red pepper

8 oz. polish sausage, chopped

Sour Cream

Snipped Parsley

In a large pan, combine beans, broth, water, vegetables, & spices.  Bring to boiling; reduce heat.  Cover & simmer 15 minutes.  Add sausage & heat through.  Garnish with sour cream and parsley.

Creamy Chicken & Noodles

Original Recipe From The Changeable table (she provides a GREAT step by step picture tutorial)

5 cups hot water
2 Tbs Chicken Soup Base (I use “Better Than Bouillon”)
2 cups chopped carrots
2 cups chopped celery
1/2 cup chopped yellow onion
2 cans condensed cream of chicken soup
1 can evaporated milk (11 oz)
2 cups cooked, diced chicken
4 cups Grandma’s Homestyle Egg Noodles (or equivalent)

Directions:
Heat hot water and chicken soup base together as you chop vegetables.
Add vegetables and bring to a boil.
Add egg noodles, bringing to a boil once again.
Allow to simmer until vegetables and noodles are tender.
You will notice the chicken flavored liquid has reduced significantly.
Add the cream of chicken soup and the evaporated milk.
Stir until completely combined. Allow to simmer till flavors blend.
Makes 2-1/2 quarts, or ten 1-cup servings.

What a wonderful fall dish. Perfect for those crisp Autumn nights.

This seems more like a thick and creamy soup then a dish. But a yummy one at that!

Bacon Cheeseburger Soup*

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Original Recipe Found HERE at Mamas Southern Cooking (which includes a Great picture tutorial)

BACON CHEESEBURGER SOUP

1 pound lean ground beef
1 pound bacon
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 teaspoon salt
1/2 pepper
1 teaspoon dried basil
1 Tablespoon fresh parsley, chopped
4 cups chicken broth
4 cups potatoes, cut into ½ inch cubes
1/2 of a stick (4 tablespoons) of butter
1/4 cup flour
1 1/2 cup milk
1 pound of Velvetta Cheese, cubed
1/2 cup sour cream

Cut the bacon into small strips. Cook over medium heat stirring occasionally until crisp. Drain bacon on paper towels and set aside. Brown the ground beef over medium high heat. Add the onion, carrot and celery. Saute on medium low heat until onions are soft. Stir in the potatoes, basil, parsley, salt and pepper and chicken broth. Bring to a boil, reduce heat, cover and simmer until potatoes are fork tender. In a medium saucepan, melt the butter. Whisk in the flour and cook for a couple of minutes to cook out the flour taste. Slowly whisk in the milk. Cook, stirring constantly until mixture is hot and bubbly. Remove from heat, add the cheese. Stir until all of the cheese has melted. When the potatoes in the soup mixture are fork tender, add about a cup of the soup mixture to the cheese sauce to thin it out a little. Add the thinned out cheese mixture back to the soup pot. Mix well. Stir in the sour cream. Once you put the soup into individual bowl, top your Cheeseburger Soup with some of the crumbled bacon.

What a wonderful way to start out the fall "Soup" season. My family LOVED this recipe. Yum!
Gotta try this soup!

Cheddar Broccoli Chowder*

Original Recipe from: The Changeabletable(One of my most favorite food blogs)

Ingredients:

1 cup carrots, cut into small chunks

2 cups broccoli, cut into small chunks and florets

2 quarts hot water

6 chicken bouillon cubes

3/4 cup butter, melted

3/4 cups flour

8 oz of Velveeta Cheese

Directions:

Bring water to a boil, and add bouillon cubes.

Add carrots to broth and boil till tender (boil the carrots alone so the broccoli doesn’t disintegrate with such a long cooking time)

Meanwhile, stir flour into melted butter to make a smooth roux.

When carrots are tender, add broccoli florets and boil till tender crisp (the broccoli will finish cooking as it stands in the hot mixture)

Add the roux to the boiling liquid and stir quickly till smooth and thickened.

Stir in Velveeta till completely melted and incorporated.

Serve immediately.

What a delicious, wonderful, thick soup. Great reviews from the fam!!

Turkey and Stuffing Dumpling Soup*

Original Recipe From Dunkin Cooking The Semi-Homemade Way

Modified by: Me

1 1/2 Lbs. -Leftover Turkey {diced}

1 can Cream of potato soup

2 C. - Leftover Stuffing

1 - Egg

3 Tbs. - Flour

2 c. left over gravy

2 32 oz. - Chicken Stock

2 Tbs. - Cream

1 can Corn

1 Tbs. - EVOO

2 Tbs. - Butter

1 - Medium Onion ( diced )

1 - Bay Leaf

1Tsp. - Poultry Seasoning

1 Tbs. - Chopped Parsley

1/2 Tbs. - Chopped Garlic

Salt & Pepper to taste

Heat a large soup pot on medium high with the EVOO and butter, sauté the onion and garlic until just tender. Then add the turkey, corn, bay leaf, and seasonings, then cook for another 2 minutes. Stir in the stock, soup, and gravy and bring to a boil, let the soup simmer for about 20 minutes. While the soup is cooking, mix in a bowl the stuffing, flour, and beaten egg. Once well mixed form into balls about the size of a walnut. After the soup has cooked for the 20 minutes gently place the stuffing dumplings into the boiling soup, reduce the heat to a simmer and cook for another 15 minutes. When the dumplings are cooked add the cream. If you would like a thicker soup consistency, make a roux using cornstarch and water.Enjoy!

Hunter made this using a few of the leftovers from our Thanksgiving dinner. It was fabulous!

My favorite part of the soup were the stuffing dumplings!!!

Erika's Creamy Broccoli Cheese Soup*

1/2 onion, finely diced
1 lb frozen broccoli {Steamed}
1 stick butter
2/3 cup flour
1 jar cheese whiz
1 c. cheddar cheese shredded
2 cups cream
milk, to desired consistency about 3-4 cups
Salt & Pepper to taste
Garlic Powder to taste

1.Steam the broccoli in saucepan with water. Once steamed to your liking, add about 1/2 of the broccoli and a little bit of water to a blender, and blend on high making a puree.
2.Chop onion into small pieces and saute with butter.
3. Once the onions are sauteed, add the flour to the butter and onion mixture. Stir to form a paste (making a roux).
4. Quickly add milk and stir until thickened.
5. Add cream
6. Add the pureed broccoli and the rest of the steamed broccoli.
7. Add cheese whiz and cheddar cheese stirring constantly until melted.
8. Add salt, pepper, and a little garlic salt to taste.
9. Add more milk or water to the desired consistency to your liking.

My son LOVES a good creamy broccoli cheese soup. I've altered some of my favorite recipes to find the perfect thick and creamy broccoli cheese soup. Enjoy!

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4.Print

Deer Valley Turkey Chili

• 
  
• Recipe adapted from Reluctant Gourmet
• 2 cans Rinsed black beans
• 1/2 cup unsalted butter
• 1/2 jalapeño pepper chopped (Clean out the seeds)
• 2/3 cup chopped celery
• 2/3 cup chopped red bell pepper
• 1 Large Leek (white part only) (I used several green onions because that's what I had on hand)
• 2 Garlic cloves, minced
• 2 teaspoons dried oregano, crumbled
• 1/4 cup corn flour
• 1 teaspoon cayenne
• 2 1/2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 teaspoons salt
• 1 tsp. Pepper
• 1/8 cup Sugar
• 4 1/2 cup chicken stock
• 2 1/4 cup frozen corn, thawed
• 4 cups diced cooked turkey or chicken
• Toppings - grated cheddar cheese, red onion, sour cream, fresh cilantro

Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, (about 10 minutes). Reduce heat to low.

Add the flour and spices, cook 5 minutes.

Add the sugar and 4 cups stock and bring to simmer.

Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili.

Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.

Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.

My sister told me about this recipe so I just had to try it.

5 stars from the Guymons! This was absolutely amazing.

Needless to say little Briggy had 3 bowls.

Leftover Turkey? Make My Turkey Soup!

Turkey Soup

2 c. cubed vegetables (we use peas, carrots, celery, potatoes, and onion)
1/2 c. butter (divided)
1 can vegetable broth
1 can chicken broth
3/4 c. flour
2-3 chicken bullion cubes
Turkey meat (cooked and shredded)
2 c. milk
2 c. half and half
Salt & Pepper to taste
1/2 t. dill weed
1/4-1/2 t. garlic salt

Saute onion,celery, & 1/2 of the stick of butter in small saucepan. Add onion/celery to soup pot when tender.
Cook vegetables, the rest of the butter, and broth until done. Add chicken bullion cubes and spices to taste. Add the turkey meat. Whisk flour and milk mixture together in a small bowl. Once stirred well, add to the soup. Add the turkey meat. Lastly, add the half and half. (We like thick and creamy soups. If you prefer it a little more watered down, or you need to feed an Army, just add water!)

Every year after Thanksgiving we find time to make this wonderful soup. Enjoy!

Pepper Jack Potato Soup

Recipe From Sister's Cafe (Love that site!)

2 T olive oil
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 yellow onion, diced (I used a little less, about 2/3 of an onion)
2 cloves garlic, minced
1 carrot, peeled and diced
2 ½ cups chicken broth (I used water and 2 bouillon cubes)
4 cups diced potato
3 strips bacon, cooked and crumbled
1/3 c. milk or half&half
½ tsp. salt (add more if you do not use bouillon cubes)
scant ½ tsp. white pepper
1 tsp. thyme
scant 1 cup shredded pepperjack cheese
1 cup heavy cream
½ cup butter
½ flour

Boil potatoes in water until tender; about 15 minutes. In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft. Drain all liquid from potatoes and add vegetables and broth to the pot. Add bacon, milk or half&half, salt, pepper and thyme. Prepare roux by melting butter in a separate pot and stirring in flour to make a paste. Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan. Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency. Serves about 6.

Hunter made this for dinner on Sunday night. It was wonderful!
I was very impressed that my nine year old could make it! He told me to make sure I put it on my blog so he could make it in college!

Erika's Fiesta Cheese Soup

1 lb. hamburger
1/2 onion, chopped
1/2 of Red, Orange, and Yellow pepper
Taco seasoning packet made accoring to recipe
2 cans corn, reserve the juice
1 can washed black beans
2 c. nacho cheese sauce (the BIG can you can buy at Sam's club/costco)
1 can diced tomatoes, reserve the juice
Milk to taste (depends how far you need to strech this meal)
Freetos or corn chips
Optional:
salsa
sour cream

Fry the hamburger, onions, and peppers until cooked. Drain the grease. Add the taco seasoning packet and make according to the package directions. In a large soup pot add the hamburger mixture, 2 cans of corn with juice, 1 can washed black beans, 1 can diced tomatoes with juice, 2 c. nacho cheese sauce, and milk to taste. I think I added about 5 cups of milk? Heat thoroughly. Serve with corn chips or freetos. Enjoy!

We had bought one of the big cans of nacho cheese sauce from Sam's club. We had a lot left over and I didn't want it to go to waste. So I decided to make a taco soup but using this nacho cheese and milk instead of water.
It was delicious! It wasn't as spicy as I thought it would be though. My family thought it was just right. If you ever happen to come across a big old can of nacho cheese, you'll have to make this soup!

*I didn't post a pic. because quite frankly, it looked like barf!

Cheater Creamy Chicken Noodle Soup

1 can Cream of chicken
1 can Chicken Noodle Soup
1 soup can of milk

Mix ingredients together in a medium saucepan. Heat thoroughly. Enjoy!

I was given this recipe from a friend in college. It made a quick easy meal in between classes. Enjoy!

Creamy Chicken Vegetable Soup

4 Chicken Breasts
1 small bag frozen mixed vegetables
6 chicken bullion cubes
parsley
salt
onion powder
pepper

Sauce:
3/4 c. butter
3/4 c. flour
1 pint half & half
1 pint whipping cream
1 tsp. salt
1 tsp. sugar

Cook chicken in water (about 6 cups). Add chicken bullion cubes. Add spices. When chicken is cooked thoroughly take it out and cut or shred into small pieces. Add vegetables. Return the shredded chicken To make the sauce in a separate pan..melt the butter, then add the flour. Stir to make a rue. Quickly add the half and half and cream. Then add the salt and sugar. Add the sauce to the chicken broth mixture. Soup is ready to eat once thickened. Enjoy!

As said before we enjoy our soup. Especially when most of the months up here are COLD! This is an Erika original!

Pasta Broccoli Cheese Soup

1 Tbls. butter
1 chopped onion

Saute until onion is tender

Cook 8 oz. corkscrew pasta in 3 c. water
Add 6 chicken bouillon cubes
3 c. steamed broccoli
6 c. milk
3/4 of a 2 lb. block of Velveeta cheese

Stir well. Heat thoroughly. DO NOT BOIL, it will curdle.

I was given this recipe to me by a friend who always made the best food. She said this was a pampered chef recipe.
It's a twist to the normal everyday broccoli and cheese soup. Enjoy!

Bread Bowls

Make your favorite bread dough recipe. After the first rise, form the bread dough into the shape of a ball. Place on a greased jelly roll, style pan. Brush with a beaten egg. Cover with sprayed plastic wrap. Let the dough rise again. Remove the wrap and bake according to bread recipe directions. (It will probably need less time). Let it cool. Then cut out a hole on the top of the bread, and hollow out the inside of the bread bowl. Make sure you don't hollow out too much of the bread, or else you'll have the soup leaking out, believe me... I know from experience! Enjoy!

My Cousin Jadi also has a great version. Check it out Here

2 loafs bread dough thawed but still cold.

(Jadi likes to use Rhodes frozen bread dough)

1 egg, beaten

Cut loaf in half. Form each half into a ball. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed plastic wrap. let rise until double in size. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup. Makes 4 bread bowls.

I'm sure you're sick of reading about how much we like soups. But we do!! So here's a way to spice it up a little...homemade bread bowls!

Erika's Creamy Chicken Noodle Soup (1)

This is one of those "A little bit of this, and a little bit of that" recipes so you may need to alter it yourself to your liking.

Boneless Skinless Chicken Breasts (we used about 1 lb)

Water (Reserve the water from your chicken broth, you'll make when boiling the chicken)

Peeled & Chopped Carrots (I used about 4-5)

Chopped Celery (I used 3 stalks)

Onion (1 whole onion, chopped fine)

1 can cream of chicken soup

1 soup can of cream or milk

1/2 c. butter

Noodles of Choice (We like to use the thick country noodles, homemade noodles, or the "Frozen homemade noodles" in the freezer section at the store, just depends what I have on hand)

Salt & Pepper (to taste)

Parsley (to taste)

Basil (to taste)

Garlic salt (to taste)

Oregano (to taste)

In a large cooking pot, add water until half full. Add chicken breasts, onion, carrots, and celery, and spices. Boil the chicken until cooked through. (If you want to add more water, because too much has evaporated, you can add more water and add a few chicken bullion cubes). Take the chicken from the broth and cube or shred. Add the chicken back into the soup. In the meantime, cook noodles according to directions on the package. Add Cream of chicken soup and milk or cream, and the butter. Stir well. Add noodles once cooked. Simmer for a few minutes. If you feel it doesn't need anything else, then eat it, enjoy it, and place your hand over your heart and think of me!

We LOVE soup at our house. We are always making our own version of soups. I decided I need to write these recipes down, and do a better job at measuring the ingredients, because I hate when recipes say a dash of this or a sprinkle of that. So hopefully this won't be too hard.

Erika's Corn Chowder

3 potatoes
1/2 onion
1 can corn (don't drain)
1/2 lb. bacon
1 c. cream
2-3 cups milk
2 Tbls. flour
1 c. milk

{To Taste}
Parsley
Salt & Pepper
Garlic Salt

Slice uncooked bacon into bite sized pieces. Fry bacon until cooked. Add onion. Fry until tender. Drain grease. Wash and chop potatoes. Cut into bite sized pieces.

Boil potatoes in just enough water to cover the potatoes. Cook potatoes until tender. Drain the potatoes. Mix 1/2 cup milk with flour to make a thicking agent. Add to potato mixture. Then Add corn with juice, cream and the rest of the milk, seasonings, cooked bacon, and sauteed onion.
If it's too thick for your taste buds, thin with a little water or milk! (We like our soups thick!)

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