Warm Winter Soups

This weekend we had a soup luncheon style birthday party for my youngest and I tried out some good new soup recipes I thought I would share with you.  This soup was a Vegetable Beef Soup for a crowd and it made a lot but; our immediate family is 30 plus people, so I needed a lot of soup.  

This was favored by the crowd so it must have been good.

Veggie Beef Soup (slow cooker version)

1-1 1/2 lb. beef stew meat

2-14 oz. cans cut green beans

1-14 oz. can corn

1-14 oz. can carrots, sliced

1-14 oz. can lima bean (you could use peas here)

2-28 oz. can diced tomatoes, undrained

6 cups (1-1/2 quarts) beef broth (more or less as needed) 

1 large onion, peeled and diced

4 large potatoes, peeled and diced

4 stalks celery, peeled and chopped

1 teaspoon dried oregano

salt and pepper to taste

2 tablespoons Worcestershire sauce

4 cloves garlic, minced

2 whole bay leaves

2 tablespoons olive oil

Place beef stew in a large slow cooker with enough water to cover (about 2-3 cups) and cook on low for 9-10 hours.  I did this part overnight.  I shredded the beef and added the canned veggies, draining the juice on all except the chopped tomatoes.  Add the beef broth. I then sauteed the onions, garlic, and celery in a little olive oil and then added it to the crock pot.  I also made the cooking process faster by placing the potatoes in a medium pot and parboiled them and then added into the soup.  Add the oregano, salt, and pepper, and bay leaves.  Set your slow cooker to high for two hours and then set on low and serve.  

Serves: around 20-25  

This was made in a 5 qt. slow cooker. 

  

This was Taco Soup.  I have had so many people tell me their family loves taco soup and I have never made it.  I made this with all the garnishes to go with it and it seemed to be well liked by everyone. 

Taco Soup (slow cooker version)

1 lb. ground beef, browned and drained

1-14 oz. can black beans, drained

1-14 oz. can great northern beans

1-14 oz. can pinto beans

1-14.oz. can Ro*tel original tomatoes

1-14 oz. can tomato sauce

1-14 oz can diced tomatoes

1 packet taco seasoning

1 packet Ranch dip

Brown the hamburger and drain.  Place this and all of the other ingredients into a 3 quart slow cooker. Turn it to high for two hours and then turn to low and serve.  Garnish with sour cream, black olives, shredded cheddar cheese, and serve with Frito Scoops.

Serves: 8    

This soup is a long time favorite I have made for my family. It is from a Paula Deen recipe so it is sure to please.

Creamy Cheddar Potato Soup

1 medium onion, chopped

3-4 medium potatoes, peeled and parboiled

6 tablespoons butter

6 tablespoons flour

3 cups chicken stock ( could use beef)

3 cups half-n-half

3 cups grated sharp cheddar cheese

salt and ground black pepper to taste

dash of paprika (optional)

Bacon, crumbled

In a saucepan saute onions in butter and cook until softened, 5-8 minutes.  Blend in flour with large whisk and make a roux.  Cook for 2 minutes.  Add stock, half-n-half, and potatoes and cook until thick.  Add cheese and whisk till smooth and melted.  Add salt and pepper to taste.  Add paprika if desired.

Serve hot.  Cook the bacon and serve crumbled with soup as garnish.

Serves: 8-12

We are still enjoying the leftovers of this soup warmed up and the timing was great for it because we had 7 inches of snow today.  #wintercanendnow!

Sherry

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Tickle My Taste Buds Tuesdays at Lori's Culinary Creations

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