Taco Soup

I have found the time to once again grace you with my presence
and recipes!

The rainy season has started here in Seattle,
so that means I will be depressed and gloomy until May.

To help combat the winter blues I needed a little comfort food.
I tried a new recipe from my friend Margaret.
I have always planned on trying taco soup sometime, but never have before.

It was really yummy and even Eli loved it.I loved that we all got to top with with whatever we want.
I put everything in the crockpot and forgot about it, love it!
Give it a try, I know you will love it!

Taco Soup

1 can black beans
1 can kidney beans
1 can corn
1 lb. ground beef or turkey
1 pkg. dry ranch dressing
1 pkg. taco seasoning
1 (28 ounce) can crushed tomatoes-(I used (2) 14 oz cans of diced tomatoes)

1. Brown meat and add 1/2 taco seasoning to meat.
2. Add all ingredients into crockpot, including second half of taco seasoning.
3. Heat on high for 4 hours.
4. Top with sour cream, grated cheese, lime, avocado, green onions, cilantro, whatever!

Creamy Chicken Potato Soup

Hello- I am glad to get back into the swing of crafting and cooking.

As part of the new and more organized meal planning that I am doing, I am adding more soups to my cooking rotation. I guess it is technically still fall, but it feels like winter, and that cool winter air makes me long for a pot of soup simmering on the stove.

This recipe originally came from The Sisters' Cafe Blog, but I made a few changes to make the recipe my own. This recipe was very easy, just a lot of chopping and simmering. My husband loved it, and said that it ranked right up with the other soups that I make.


Creamy Chicken Potato Soup

lb chicken (breasts or combination)

1 onion, diced

6 slices of bacon

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 c milk

1/4 c flour

8 oz package cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

2. Fry bacon in the pot you will be using for the soup. Fry bacon until crispy. Remove bacon and saute' onions in bacon drippings. Add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup. Add chicken and cream cheese into the soup mixture. Slightly soften cream cheese in microwave, then add to soup in little pieces.Simmer until melted and well combined. Add in crumbled bacon. Season with salt and pepper.

Broccoli Cheese Soup

On the cool crisp days of fall there is nothing like a great bowl of soup to warm you up. Broccoli Cheese Soup has always been a favorite soup of mine, and I finally found a soup to make at home that has everything that I need. This soup is cheesy and cream and perfect with a piece of French Bread. And to top it all off, it is super easy!

Broccoli Cheese Soup

1 1/2 pounds fresh broccoli or 20 ounces frozen
3 Tablespoons butter
1/4 cup chopped onion
3 Tablespoons flour
2 cups chicken broth
2 cups cream
1 teaspoon salt
1 cup grated cheddar cheese

1. Cook broccoli in a small amount of salted water until tender
2. Melt butter in heavy sauce pan
3. Add onion and cook until clear
4. Stir in flour to make roux
5. Slowly add broth and cream. Stir and cook until thickened.
6. Add salt and cooked broccoli
7. Just before serving, stir in cheese

Makes 6 servings