Ingredients: 1 lb ground beef
1 large onion, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes
1 can (15 oz) Rotel tomatoes (with green chilies)
1 packet taco seasoning
1 packet ranch dressing mix
2 cups beef broth
Optional toppings:
shredded cheese, sour cream, sliced jalapeños, chopped cilantro, tortilla chips
Instructions:
1. Brown the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until it’s browned. Drain any excess fat.
2. Cook the Onion: Add the chopped onion to the pot and cook until it’s soft and translucent.
3. Add Ingredients: Stir in the black beans, kidney beans, corn, diced tomatoes, Rotel tomatoes, taco seasoning, and ranch dressing mix.
4. Pour in Broth: Add the beef broth and stir everything together.
5. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes to let all the flavors meld together.
6. Serve: Ladle the soup into bowls and top with your favorite toppings like shredded cheese, sour cream, sliced jalapeños, chopped cilantro, and tortilla chips.
Chicken and dumplings
The last time we made chicken and dumplings we didn't use this recipe, but it was close to it!
Ingredients:
For the Soup:
1 lb boneless, skinless chicken breasts (or thighs)
1 large onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cups chicken broth
2 cups water
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
For the Dumplings:
1 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup milk
2 tbsp melted butter
Instructions:
1. Cook the Chicken: In a large pot, add the chicken, onion, carrots, celery, chicken broth, water, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
2. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
3. Make the Dumplings: In a bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
4. Add the Dumplings: Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, or until they are cooked through and fluffy.
5. Check Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed.
6. Serve: Ladle the soup into bowls and enjoy your warm, comforting chicken and dumpling soup!
Mexican Street Corn
Ingredients:
4 cups corn kernels (fresh or frozen)
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
1/4 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
Lime wedges for serving
Instructions:
1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and jalapeño, and sauté until the onion is translucent, about 5 minutes. Add the minced garlic and cook for another minute.
2. Add Corn and Spices: Stir in the corn kernels, chili powder, smoked paprika, and cumin. Cook for about 5 minutes, allowing the corn to get a bit of a char.
3. Simmer the Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.
4. Blend the Soup: Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth.
5. Add Cream: Stir in the heavy cream and let the soup simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.
6. Serve: Ladle the soup into bowls and top with crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice.
Tomato
I've never made homemade tomato soup before! It's always the can, but I'm super excited to try this recipe.
Ingredients:
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cans (28 oz each) whole peeled tomatoes
2 cups chicken or vegetable broth
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream (optional)
Fresh basil leaves for garnish
Instructions:
1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it's soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
2. Add Tomatoes and Broth: Pour in the canned tomatoes (with their juice) and the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
3. Blend the Soup: Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth.
4. Season and Add Cream: Stir in the sugar, salt, and black pepper. If you want a creamier soup, add the heavy cream and stir until well combined. Let the soup simmer for another 5 minutes.
5. Serve: Ladle the soup into bowls and garnish with fresh basil leaves.
Broccoli and cheese
I don't have pictures, but we've made this several times.
Ingredients:
4 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups half-and-half
4 cups broccoli florets, chopped
2 cups shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
Pinch of nutmeg (optional)
Instructions:
1. Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it's soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
2. Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2-3 minutes, until the flour is lightly browned.
3. Add Broth and Half-and-Half: Slowly whisk in the chicken or vegetable broth and the half-and-half. Continue to whisk until the mixture is smooth and starts to thicken, about 5 minutes.
4. Cook Broccoli: Add the chopped broccoli florets to the pot. Reduce the heat to low and let the soup simmer until the broccoli is tender, about 15-20 minutes.
5. Blend the Soup: Use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier soup, you can blend just a portion of it. Alternatively, you can transfer some of the soup to a regular blender, blend, and then return it to the pot.
6. Add Cheese and Seasonings: Stir in the shredded cheddar cheese until it's melted and well combined. Season with salt, black pepper, and a pinch of nutmeg if using. Let the soup simmer for another 5 minutes.
7. Serve: Ladle the soup into bowls and enjoy!
Loaded baked potato
Another staple!
Ingredients:
6 slices bacon, diced
1/4 cup butter
1/4 cup all-purpose flour
6 cups milk
5 large russet potatoes, baked, peeled, and diced
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped green onions
Instructions:
1. Cook Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Make the Roux: Add the butter to the pot with the bacon fat and melt it over medium heat. Stir in the flour and cook for about 2-3 minutes, until the mixture is lightly browned.
3. Add Milk: Gradually whisk in the milk, making sure there are no lumps. Continue to whisk until the mixture thickens, about 5-7 minutes.
4. Add Potatoes: Stir in the diced baked potatoes. Use a potato masher to mash some of the potatoes in the pot, leaving some chunks for texture.
5. Add Cheese and Sour Cream: Stir in the shredded cheddar cheese, sour cream, salt, and black pepper. Continue to cook until the cheese is melted and the soup is heated through.
6. Serve: Ladle the soup into bowls and top with the crispy bacon, chopped green onions, and additional shredded cheese if desired.
Jalapeno popper
Ingredients:
6 slices bacon, diced
1/2 cup diced onion
3 cloves garlic, minced
4 jalapeños, seeded and diced
4 cups chicken broth
4 cups heavy cream
2 cups shredded cheddar cheese
1 (8 oz) package cream cheese, softened
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp cayenne pepper (optional, for extra heat)
2 tbsp all-purpose flour
2 tbsp butter
Instructions:
1. Cook Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Sauté Veggies: Add the diced onion, garlic, and jalapeños to the pot and cook until the onions are translucent and the jalapeños are softened, about 5 minutes.
3. Make the Roux: Add the butter to the pot and melt it. Stir in the flour and cook for about 2-3 minutes, until the mixture is lightly browned.
4. Add Broth: Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer.
5. Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and softened cream cheese. Continue to cook, stirring frequently, until the cheeses are fully melted and the soup is smooth.
6. Season: Stir in the salt, black pepper, paprika, and cayenne pepper (if using). Adjust the seasoning to taste.
7. Serve: Ladle the soup into bowls and top with the crispy bacon. You can also add extra shredded cheese or a dollop of sour cream if you like.
Spicy Sweet Corn Soup
Ingredients:
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
4 cups fresh or frozen corn kernels
4 cups vegetable broth
1 cup heavy cream
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste
1 lime, juiced
Fresh cilantro, chopped (for garnish)
Tortilla strips or chips (for garnish)
Instructions:
1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it's translucent, about 5 minutes. Add the minced garlic and jalapeño, cooking for another 2 minutes until fragrant.
2. Add Corn and Spices: Stir in the corn kernels, ground cumin, smoked paprika, and chili powder. Cook for about 5 minutes, stirring occasionally, to let the flavors meld together.
3. Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, until the corn is tender.
4. Blend: Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pot.
5. Add Cream: Stir in the heavy cream and lime juice. Season with salt and pepper to taste. Allow the soup to heat through, but do not let it boil.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro and tortilla strips or chips for a bit of crunch.
Garlic Soup
Ingredients:
2 tbsp olive oil
2 heads of garlic, peeled and minced
1 medium onion, diced
4 cups chicken or vegetable broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Crusty bread (optional, for serving)
Instructions:
1. Sauté Garlic and Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it's translucent, about 5 minutes. Add the minced garlic and cook for another 2-3 minutes, being careful not to let it burn.
2. Add Broth and Spices: Pour in the chicken or vegetable broth, then add the dried thyme, dried rosemary, and smoked paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
3. Blend: Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pot.
4. Add Cream: Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to heat through, but do not let it boil.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread if you like.
Creamy Cauliflower and Cheese Soup
Ingredients:
1 large head of cauliflower, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 cups shredded cheddar cheese
2 tbsp butter
2 tbsp flour
Salt and pepper to taste
Fresh chives, chopped (for garnish)
Crusty bread (optional, for serving)
Instructions:
1. Sauté Onion and Garlic: In a large pot, melt the butter over medium heat. Add the diced onion and cook until it's translucent, about 5 minutes. Add the minced garlic and cook for another 2-3 minutes, being careful not to let it burn.
2. Add Cauliflower and Broth: Add the chopped cauliflower to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the cauliflower is tender.
3. Blend: Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pot.
4. Make the Roux: In a separate small saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes, until the mixture is golden and bubbly. Slowly whisk in the heavy cream and cook until thickened, about 3-4 minutes.
5. Combine and Add Cheese: Add the roux to the blended soup and stir to combine. Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with fresh chives. Serve with crusty bread if you like.
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