Cream Cheese Potato Soup

This soup is FABULOUS.  It is super fast, super easy, and a great way to use dehydrated potatoes (or frozen).

Cream Cheese Potato Soup:

• 6 cups water
• 7 teaspoons chicken bouillon granules, or 2-3 TB chicken Base
• 2 packages (8 oz each) cream cheese, cubed (can use reduced fat)
• 1 package (30 oz) frozen cubed or shredded hash brown potatoes, thawed OR 2 cups dehydrated hashbrowns
• 1 1/2-2 cups cubed fully cooked ham
• 1/2 cup chopped onion (or 1/3 cup dehydrated onion)
• 1 tsp garlic powder
• 1 tsp dill weed

In a large pot, combine the water and bouillon.  Add cream cheese.  Cook and stir until cheese is melted.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; and simmer, uncovered, for about 20 minutes, or until vegetables are tender.  This is one of my family's absolute favorite.

White Bean Chicken Chili

This is soooo good!  It is a great way to use those dry beans, canned corn, canned chicken, etc!  And, it tastes wonderful.  It also freezes well.


White Bean Chicken Chili
Ingredients:

2 tablespoons vegetable oil

1 pound diced, cooked chicken meat (or 1 pint canned)

1 onion, chopped

2 cloves garlic, minced

2 (14.5 ounce) cans chicken broth

1 (16 oz) jar Salsa Verde

1 (16 ounce) can diced tomatoes

1 (7 ounce) can diced green chiles

 1/2 teaspoon dried oregano

1/2 teaspoon ground coriander seed (opt)

1/2 teaspoon ground cumin

2 (15 ounce) can white beans, drained

2 ears fresh corn, or 1 can corn

salt to taste

ground black pepper to taste

Directions:

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, salsa verde, tomatoes, chilies, and spices.  Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 more minutes.  Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and either corn chips or broken up tortilla chips.

Note:  If you want to use dry beans, soak overnight, drain, and in a crock-pot, put in the broth, onions, tomatoes, salsa verde, beans and spices.  Let cook during the day.  Just before ready to serve, add chicken, and corn.  Heat through.

Soup Mix in a Jar

Soup Mix in a Jar

• 1/3 cup beef bouillon granules
• 1/4 cup dried minced onion
• 1/2 cup dried split peas
• 1/2 cup uncooked twist macaroni
• 1 cup uncooked tri-color spiral pasta
• 1/4 cup barley
• 1/2 cup dried lentils
• 1/3 cup white rice

Directions:
Layer ingredients (except pasta) in a quart jar.  Put tri-color spiral pasta in a separate plastic bag and that will fill the rest of the jar.

To prepare soup:
In a large kettle, brown 1 pound ground beef or stew meat cut into bite-size pieces in a little olive oil.  Remove tri-color pasta from top of jar and set aside.  Add the rest of the contents of the jar to the kettle with 12 cups water.  Bring to a boil and simmer 45 minutes.  Add pasta and simmer an additional 15 minutes.  Serves 12.

Creamy Potato Soup Mix

Creamy Potato Soup Mix
2 cups instant mashed potatoes (potato flakes)
1 1/2 cups nonfat dry milk
2 TB instant chicken bouillon
2 tsp dried minced onion
1 1/2 tsp seasoned salt
1 tsp dried parsley
1/4 tsp dried whole thyme
1/4 tsp ground white pepper
1/8 tsp turmeric*

Directions:
Combine all ingredients in a large bowl, mixing until completely blended.  Store in airtight container.
*Note: if you don't have turmeric, omit it.  It gives a little flavor and color to the soup but it is not necessary.

To prepare soup:
Place 1/2 cup soup mix in a soup bowl or mug.  Add 1 cup boiling water slowly while mixing with a whisk or fork and stir until smooth.  Let soup sit 1-2 minutes to thicken slightly.  Salt and pepper to taste.  Add shredded cheddar cheese or parmesan cheese if desired.

Makes approximately 6 bowls of soup.

Chicken Rice Soup Mix

Chicken Rice Soup Mix
2 cups uncooked long grain white rice*
1/4-1/3 cup chicken bouillon granules
4 tsp dried tarragon
4 tsp dried parsley flakes
1/2-1 tsp pepper, to taste

Directions:
Combine above ingredients.  Cover, label and date.  Store in a cool dry place for up to 6 months.
*can use long grain brown rice; store up to 3 months

To prepare soup:
In a saucepan, bring 3 cups water, 1 TB butter or margarine and 2/3 cup soup mix to a boil.  redulce heat; cover and simmer for 15-20 minutes or until the rie is tender.  Add more water as needed for desired amount of broth.  Serves 12.
*If using brown rice, simmer 45-50 minutes or until rice is tender.

Chicken Noodle Soup Mix

Chicken Noodle Soup Mix

1/4 cup dried red lentils OR 1/4 cup dried carrots
3 TB dried minced onion
3-4 TB chicken bouillon granules
1/2 tsp dried dill weed
1/8 tsp celery seed
1/8 tsp garlic powder
1 bay leaf
1 cup uncooked egg noodles

Directions:
In a clear pint jar, layer from bottom to top, lentils, minced onion, bouillon, dill, celery seed, garlic powder, bay leaf and enough noodles to fill jar.  Close tightly.

To prepare soup:
Bring 8 cups water to a boil in large saucepan over high heat.  Stir in jar of soup mix.  Cover, reduce heat and simmer 15 minutes.

Remove and discard bay leaf.  Stir in 1 (10 oz) package frozen mixed vegetables and 2 cups cooked, diced chicken or turkey.  Cook 5 minutes more, or until vegetables and chicken are heated through and tender.

Serves 8-10.

Minestrone Soup Mix

Makes enough mix for 2-2 1/2 quarts of soup (8-10 generous servings).  This is a cute gift packed in glass canning jar.

Minestrone Soup Mix

• 2 TB plus 1 tsp good-quality beef bouillon granules (may substitue vegetable bouillon granules)
• 3 TB minced dried onions
• 3 TB coarsely chopped dry-packed (not oil packed) sun-dried tomatoes (or dried vegetable flakes)
• 2 tsp dried oregano leaves
• 1 tsp dried marjoram or thyme leaves
• 1/2 tsp dried minced garlic (may substitute garlic powder; do not use garlic salt)
• Scant 1/8 teaspoon crushed red pepper flakes (may substitute 1/4 teaspoon ground black pepper)
• 1/4 cup uncooked pearl barley
• 2-3 TB dried celery
  
• 1/4 cup dried red or brown lentils
• 1/4 cup dried green or yellow split peas
• 1/4 cup dried kidney beans
• 1/4 cup dried light colored beans
  
• 1/2 cup dried medium-size pasta

Ingredients to add to prepared soup:
1 lb. browned hamburger or sausage (can use bottled)
1 (15 oz) can crushed tomatoes
1-2 cups vegetables, frozen or canned


Directions:
Combine the dry spices, barley, lentils and split peas and put in plastic bag.  Then layer the beans into clean, glass jar: kidney beans and white beans.

Pack the pasta spearately in a small, sturdy plastic bag and tuck it into the top of the jar along with the spice mixture bag.  Close tightly.  The soup mix can be stored at room temperature for up to 2 months.

For a .pdf of the tag to attach to the jar, click here.
To prepare soup:
Remove the pasta & spice packet from the jar and set aside.  Soak kidney beans and white beans over night or do a quick soak by boiling them in water for 2 minutes.  Remove from heat, cover, and soak 1 hour.  Drain water after either method.

Combine the soaked beans and spice mixture with 9 cups of hot water in a large pot over medium-high heat.  Bring to a boil then reduce the heat to medium.  Cover and cook for 50-55 minutes, until the beans are tender.  Adjust the heat as needed so the soup is barely bubbling.  Add 1 can (15 oz) whole or crushed tomatoes (do not add before beans are tender or it may make the beans tougher and take longer to cook).  If the soup is too thick, add more water or tomato juice to achieve the desired consistency, then increase the temperature to medium-high to bring it to a boil.

Add 1 lb. of browned hamburger or sausage and any combination of vegetables (suggestions: 1 cup green beans, 1/2-1 cup cooked carrots, etc).  Add the pasta from the packet.  Cover and cook, stirring ocasionally, for 10-15 minutes, until the pasta is al dente.  Add salt and pepper or other seasonings to taste.

Ladle portions into individual soup bowls and garnish with grated Parmesan cheese, if desired.

Cover and refrigerate the cooked soup for 3-4 days.  The soup usually thickens upon refrigeration; thin it with water before re-heating.  The cooked soup can be frozen in an airtight container for up to 2 months.

Crock Pot Directions:  To adjust recipe for the slow cooker, estimate 3-4 hours on low for every hour of conventional cooking.  Estimate about 2-2 1/2 hours on high for each hour.

Enjoy!

Adapted from: http://projects.washingtonpost.com/recipes/2008/12/03/minestrone-soup-mix/printer/

Basic Cream Soup Mix

This past week I attended a class on "Soups & Artisan Breads".  When we (The Advisory Board for USU Extension Classes) were planning the upcoming classes for 2010, each of us on the board were really excited for this class.  A guest chef, Chef Adalberto Diaz Labrada, from the UVU Culinary Institute came and taught us.  It was phenomonal!!  I have never done true "artisan" breads, so this was quite a treat.  As much of a treat for me, however, was getting the recipes for each of the soups.  Each soup is made from food storage ingredients that can be made up ahead of time and packaged in a canning jar, airtight container, or a ziplok bag.

Basic Cream Soup Mix
2 cups powdered non-instant, non-fat dry milk (the kind that the LDS cannery sells works GREAT)
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 TB dehydrated onion or vegetable flakes
2 tsp Italian Seasonings (or a combination of your favorite seasonings)
Optional: 1/2 cup mashed potato flakes

Directions:
Combine all ingredients and store in closed plastic bag or air tight container until ready to use.  It does not need to be refrigerated.

Yield: Equal to 9 cans of cream soup

To substitute for 1 can of cream soup:
Combine 1/3 cup of dry mix with 1 1/4 cups cold water.  Cook and stir on stove top or in microwave until thickened.  Add thickened mixture to casseroles as you would a can of soup.

Creamed Soup Adaptations:
Add any of the following ingredients for a delicious soup:

Potato:  to cooked soup, add 1 cup cooked potato cubes
Mushroom: to cooked soup, add 1 (4 oz) can mushrooms
Tomato:  Heat 2 cups tomato sauce; do not boil.  Slowly add warmed tomato sauce to cooked soup with a whisk.  This will help control curdling.
Broccoli Cheese:  Combine dried soup mix with 1/3 cup fresh or frozen broccoli and water.  Cook and stir until thickened.  Add 1 cup grated cheese and mix until well blended.

(Adapted from: SOS Soups or Sauces, Proctor, D. & Serfustini, E., online publication: http://extension.usu.edu/fsne/files/uploads/recipes/soup%20or%20Sauce%20Book.pdf)

Basic Cream Soup with Potato (cheese and bacon too!)  It was really, really good.

Slow Cooker Stew- YUMMY!!

This is one of our family's favorite cold weather dishes.  It is easy, and I usually have everything on hand. I make a big batch because my kids love to take it in their lunches the next day, and I love it as leftovers as well.  Give it a try!  This recipe was handed down from my husbands family. 

Stew
2 pounds boneless stew meat (brown in a small amount of oil)
2 medium onions, diced or sliced
1 cup celery, cut in large pieces
6 cups carrots, cut in bite size pieces
4-6 potatoes, cut in large chunks

Place in slow cooker in layers in order given.  Sprinkle top with:
2 TB Minute Tapioca
1 TB sugar
2 tsp salt
1 1/2 tsp pepper

Mix 1 can tomato soup with 1 can of water.  Pour over top of ingredients.  DO NOT STIR.  Cover tightly and cook on Low for at least 5 hours.  Can also cook in the oven at 275 degrees for at least 5 hours.  YUMMY!

Lara's Tomato Soup

This delicious recipe came from my friend Nicole's Mother, Lara. It is a personal favorite. I have always said to my family, that if ever I opened a restaurant, I would serve this.

2-3 quarts tomatoes
1 cube butter
1 cup flour
1 medium onion, finely minced
1 jar pesto (or homemade pesto)
3-4 cups milk or cream
Season to taste with: garlic powder, lemon pepper, seasoned salt, and Tabasco sauce

Work tomatoes through a strainer or food mill to produce a nice thick tomato juice. Meanwhile, saute onion in butter until onions are translucent. Add the flour and cook the roux long enough to cook the flour (so you don't get a pasty taste). Do not brown. To the warm tomato juice, add the roux and mix well. Add enough milk or cream to make the soup as light or dark as you prefer. Add pesto and seasonings to please your tastes. Enjoy!