Veggie tray soup

After we had some family over, we had leftover veggies from a veggie tray. I decided that I could use our Broccoli Soup recipe to make a veggie soup. 

1 onion, diced

¼ cup celery, diced

¼ cup carrot, sliced

¼ cup butter 

Sauté above ingredients until tender, then add:

1 can chicken broth
4 bunches of tips of broccoli


Stir well before adding:
5 cups (32 oz) milk (original recipe calls for half and half or whole milk, but I didn't have that)
salt and pepper to taste

Mix 1 cup milk with 5 Tbsp. of flour, cook until thick then add to soup.

I had some left over cheddar cheese that we mixed in as well.

Black Bean Chili

2 cup black beans soaked over night and then rinsed
6 cups water (or broth)
2 cups chopped onions
1 cup corn
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
1 16-ounce can tomato sauce
1 16-ounce can stewed tomatoes

Combine beans, onion, corn, garlic, chili powder, oregano, cumin, and cayenne peper in a large pot. Bring to a boil and then reduce heat and simmer for 3 hours or until beans reach desired tenderness.
*I read that you should wait until beans are tender before adding salt, tomato, or other acid to the pot.
Add bell pepper tomato sauce and stewed tomatoes and simmer for 20 minutes.

Sausage gumbo

2 can chicken broth
2 can stewed tomatoes
1 cup water
1 cup rice
1 bag frozen vegetables
1 can corn
1 Tbsp. oregano
1 Tbsp. thyme
1 bay leaf
2 cloves garlic pressed
1 Smoked sausage- cut in half long ways and then sliced in one inch slices.

Combine everything in a pan over med-high heat. Cook until rice is tender.

YUKNUA SOUP

Jason

2 (15 oz.) cans tomato sauce
1 (15 oz.) can diced tomatoes
1 (15 oz.) can green beans, drained
1 lb. diced chicken breast
½ onion, diced
4 garlic cloves, minced

1-2 dashes cinnamon
salt, pepper, garlic salt to taste

2 servings of rice, cooked

In a pot combine tomato sauce, diced tomatoes, and green beans. Add cinnamon, salt, and pepper to taste. Let simmer while preparing chicken.

In a frying pan add chopped onion, minced garlic, and bite size chicken pieces. Cook until chicken is done. Add to soup mixture and let simmer over medium heat until flavors blend. Serve over steamed rice.

““My grandma “Cito”, taught this recipe to me, it has been one of my favorites since I was little”. – Jason

EGG SALAD SANDWICHES

5 hard boiled eggs grated or mashed with a fork
2 spoonfuls of Mayonnaise (or to taste)
Salt and Pepper to taste

“I like to serve on potato bread. It adds a great flavor to the sandwich.”
- Patrice

CHICKEN SALAD SANDWICHES

2 medium chicken breast
½ cup mayonnaise (add more if dry)
2 Tbsp. finely chopped onion
2 Tbsp. chopped celery
¼ cup roasted cashews – chopped
salt and pepper to taste


Boil chicken breasts with slices of an onion for added flavor. Drain water and remove onions. Cut chicken into bite size pieces. Mix all ingredients except for cashews, which are added just before serving. Ingredient measurements above are estimated, alter to your preference. Delicious severed on croissants, with lettuce.

VEGETABLE CHOWDER

3 cups potatoes, cubed
1 large onion, diced
1 stalk broccoli, chopped
1 large carrot, diced
2 stalks celery, chopped
3 cups water
1 tsp. chicken bouillon
1 cup shredded cheddar cheese
1 tsp. salt
¼ tsp. pepper


Simmer above ingredients, except cheese, until tender. Add white sauce and simmer 10 minutes before adding cheese. Stir well.

White Sauce:

¾ cup margarine or butter
¾ cup flour
1 quart milk


To make white sauce, melt margarine, stir in flour and cook 2 minutes. Slowly add milk, stirring constantly. Serves 8

POTATO SOUP

(Potato soup-"Just follow the Vegetable Chowder recipe below, leave out the broccoli and carrots, and add more potatoes” – Nadine )


3 cups potatoes, cubed
1 large onion, diced
1 stalk broccoli, chopped
1 large carrot, diced
2 stalks celery, chopped
3 cups water
1 tsp. chicken bouillon
1 cup shredded cheddar cheese
1 tsp. salt
¼ tsp. pepper


Simmer above ingredients, except cheese, until tender. Add white sauce and simmer 10 minutes before adding cheese. Stir well.

White Sauce:

¾ cup margarine or butter
¾ cup flour
1 quart milk


To make white sauce, melt margarine, stir in flour and cook 2 minutes. Slowly add milk, stirring constantly. Serves 8

MEATBALL SOUP

Jason



2 (15 oz.) cans tomato sauce
1 (15 oz.) can diced tomatoes
1 lb. ground beef
½ onion, diced
4 garlic cloves, minced

1-2 dashes cinnamon
salt, pepper, garlic salt to taste
1 egg
½ cup uncooked minute rice + 2 servings of steamed rice



In a pot combine tomato sauce and diced tomatoes. Add cinnamon, salt and pepper to taste. Let simmer while preparing meatballs.

In a bowl combine, ground beef, onion, garlic, egg and ½ cup uncooked rice. Mix well and form into 1 inch meatballs. Brown the meatballs over medium heat until mostly done. Add meatballs to soup and let simmer over medium for at least 30 minutes or until the flavors have blended. Cook 2 servings of rice according to package directions. To serve add desired about of steamed rice to an individual bowl and add soup over it.

BROCCOLI SOUP

½ onion, diced
½ cup celery, diced
¼ cup butter


Sauté above ingredients until tender, then add:

1 can chicken broth
4 bunches of tips of broccoli


Stir well before adding:
5 cups (32 oz) half and half or whole milk
salt and pepper to taste

Mix 1 cup milk with 5 Tbsp. of flour, cook until thick then add to soup.

HAMBURGER SOUP

1 lb. ground beef browned and drained
salt, pepper, and oregano to taste
3 carrots, grated
1 large onion, diced
3 stalks celery, diced
4 potatoes, cubed
2 handfuls macaroni
1 can tomato soup

Season beef to taste with salt, pepper and oregano. Add onions, celery, carrots and potatoes. Cover with water and cook 15 minutes. Add 2 macaroni and cook till tender. Add tomato soup. Warm and serve.

HOMEMADE EGG NOODLES

2 cups flour
2 eggs
¼ cup milk
1 tsp. salts


Mix well. Roll out on floured surface. Cut noodles ¼” wide and as long as desired. Noodles expand when cooked. Slowly add to boiling soup and let cook for 20 minutes before serving.

CHICKEN NOODLE SOUP

1 chicken
4 quarts water
1 small onion - diced
1 cup celery – sliced
1 cups carrots – sliced
1 tsp. pepper
2 tsp. salt


Boil whole chicken in water with salt and pepper to make broth. Remove cooked chicken from water, remove bones, and cut into bite size pieces before returning to broth. Return to heat and simmer. Sauté onion and celery in butter or olive oil, then add to broth along with carrots. Add homemade noodles to boiling soup and let cook for 20 minutes before serving.

“I often use the Thanksgiving turkey carcass to make turkey broth to be used in homemade turkey soup. Simply place the carcass in a large pan and covering with water (sometimes I have to break the breast bone in half to make it fit) Simmer for one hour. Let cool before removing the meat from the bones. Add meat to soup and discard bones. Sometimes I substitute rice for the noodles.”
– Nadine