Baked Potato Soup

I found this soup and thought that it could be fun to try. Well, Matt and I fell in love. Madison really liked it too. It tastes just like a baked potato. We didn't put anything extra on top but you could. Also, when I took the garlic out I squished it out and mashed it up, then I spread it onto some yummy bread. It was so yummy. My only complaint was it took a lot longer to cook than the recipe calls for. I probably could have turned the heat up and that would have helped :). Enjoy!

Baked Potato Soup

Black Bean Soup

I got this recipe from a lady in our ward. It tasted so wonderful when she made it. You'll have to try it and see if it becomes a new favorite of yours too. The kielbasa sausage really adds a lot.

SAUTE:

1 chopped onion

1 chopped pepper (any color)

2 chopped carrots or a couple of handfuls of baby carrots

1 kielbasa sausage, chopped into pieces

When veggies are wilted ADD:

2-3 cups black beans (canned or cooked)

2-3 cups chicken broth (depends on how soupy you want it)

Season with 1/2-1 Tbsp of paprika (depending on the seasoning in your sausage) and 1/2 tsp black pepper. Let simmer approximately 30 minutes. Serve over rice. Can add sour cream or cheese or both. Serve with corn bread or another hearty bread.

Broccoli Cheese Soup

This has got to be one of my favorite soups. It just hits the spot every time. It makes quite a lot, so if it's just Devin and me, I half the recipe.

INGREDIENTS:

2 quarts water (8 cups)

1/2 Cup parsley

1 head chopped broccoli

1/2 cup chopped onions

1 quart milk (4 cups)

1/2 lb. butter (2 sticks)

1 pint half n half (2 cups)

1 cup flour

1/2 -1 cup grated mild cheddar cheese

3 Tbs Lawry's seasoning salt

1 pound frozen veggies (optional - I have never added these)

DIRECTIONS:

Bring water to boil. Add broccoli, parsley, and onions. Boil 10 minutes. Add milk and half n half. Heat to almost boiling. Be careful not to boil soup after milk has been added. Melt butter and add flour until thick. Stir slowly into soup to thicken. Add cheese, seasoning salt, and frozen veggies. Heat until cheese is melted and soup is nice and hot.

Heaty Zucchini Soup

Mom found this recipe in the newspaper and tried it. She told me that it was so good so I tried it. Let me tell you it is sooooo good. You really could add any kind of vegetables that you want.

1 clove garlic minced
3 Tbs olive oil
3 medium potatoes diced into 1/2 " cubes
1 onion chopped
2 stalks celery chopped (I used a can of corn drained instead)
2 Tbs fresh parsley chopped (1 1/2" Tbs about of dried parsley)
1 tsp oregano
6 c. beef stalk (6 c. water + 6 beef bullion cubes)
1 large tomato (I used 2 1/2 and they were yummy)
3 c. thinly sliced zucchini (do not peel)
2 tsp salt
Parmesan cheese for garnish

Lightly brown your garlic in olive oil. Add potatoes and cook for 5 min. Add onion, celery/corn, parsley and oregano cook until onions are tender. Add everything else but Parmesan. Bring to a boil, reduce heat and simmer until zucchini is cooked and tender about 20 min. I started my soup way to early on accident. I let it simmer for about 30 minutes and then turned the heat off until we were ready to eat. It was perfect. I started about an hour to soon, oops :) Garnish with the Parmesan cheese and enjoy! I thought that it could taste yummy and be even heartier if you added some noodles to it like macaroni. I probably would add these when you are bringing it to a boil and then simmering it. Let me know if you try it that way.