Tomato Basil Soup

My mom got this recipe from a girl who was in the singles ward where my dad was bishop and is now serving her mission in Italy. She tweaked it a little. It is so yummy and so easy!

~1 T. olive oil

1 to 2 onions diced

1 28 oz can crushed tomatoes (with Italian seasoning)

1 14.5 oz can diced tomatoes (with basil or Italian seasoning)

3 cups chicken broth

1 8 oz jar basil/pesto (the brand I found was Classico)

Salt and Pepper

1 1/2 cups half and half or 1 cup heavy whipping cream

Parmesan cheese

In a large pot, saute the onions in the olive oil for about 5 min or until soft. Add both cans of tomatoes, chicken broth, basil/pesto, and salt and pepper. Stir well. Let simmer for 20 min. stirring occasionally. Puree. Stir in the cream and serve, top with Parmesan cheese.

Crock Pot Chili

My first attempt at homemade chili and it was so YUMMY! Found the recipe on cooks.com and made a couple of changes.

1 lb. dry red beans or 4 cans (I used 1/2 lb. red and 1/2 lb. black)

1 lb. sausage (I used ground turkey, browned)

1 large onion, chopped

4 celery stalks, chopped

2 28 oz. cans diced tomatoes

2 T. chili powder

2 T. minced garlic

1/2 t. cayenne pepper (I didn't add this)

1 t. cumin

2 t. salt (I only used 1 t.)

1 t. ground black pepper (I didn't add this)

Soak dry beans overnight in a large CrockPot on low, drain, rinse, and return to pot. Add meat, celery, onion, and both cans of tomatoes (undrained). Add the spices. Stir all ingredients together and cook on low for 12 hours, stirring every 4.

I topped it with cheese and served it with corn bread. Even Marina ate a big bowl and loved it!

Lentil Soup

2 cups lentils uncooked (rinsed)

2 quarts water (may substitute chicken broth for some of the water)

1 cup sausage pieces (fried)

1 onion chopped

1 cup celery chopped

1 cup carrots chopped

3 T parsley

2 cloves garlic chopped

salt and pepper

1/2 t oregano

Cook all ingredients together for 1 1/2 hours (simmer). Add 1 16 oz can diced stewed tomatoes and simmer for 30 more minutes.

Black Bean Soup

1 cup salsa

2 cans black beans (rinsed and drained)

2 cups chicken broth

Heat salsa over medium heat for 2 min. Add beans and broth and heat to boiling. Cover and simmer on med-low for 15 min. Let cool slightly and spoon into blender to puree. Top with cheese, chips, shredded chicken, sour cream, avocado, etc.

Winter White Bean Soup

1 rotisserie chicken (or leftover Turkey)

48 oz. can chicken broth

4 cans drained white beans

2 onions, carrots, celery (chopped)

1 7 oz. can chopped green chilies

6 cloves garlic (minced)

3 T. chopped fresh oregano (or 2 t. dried)

4 t. ground cumin

1 cup sour cream

3 cups shredded Monterey Jack cheese

Pull meat off of chicken, shred and set aside. In a large soup pot, combine broth with onions, carrots, celery, garlic, chicken, green chilies, oregano, and cumin. Simmer for 30 to 60 min or until the desired consistency (and veggies are soft). Add drained and rinsed beans. Remove from heat. Stir in sour cream and cheese until melted (or serve cheese as a side topping).

Butternut Squash Soup

2 medium butternut squash

6 strips bacon (cooked and crumbled)

1 onion (diced)

3-4 cloves garlic (minced)

1 stalk celery (chopped)

2 large carrots (chopped)

6 cups chicken broth

1 pint half and half or whole milk

1 1/2 t. thyme

1 1/2 t. nutmeg

salt and pepper to taste

Bake squash for 2 hours at 350. Saute onion, garlic, celery, and carrots in a little bacon grease. When tender, add chicken broth. Simmer 20 min. Add seasonings. Scoop out squash from skin and add. Add crumbled bacon. Blend with beater until smooth and creamy. Pour in half and half, blend again. Heat through on low.

Tortilla Soup

1 onion (chopped)

3 cloves garlic (chopped)

1 lb shredded chicken (cooked)

1 can corn (undrained)

1 can black beans (rinsed and drained)

1 can diced tomatoes

1 can green chilies (small)

32 oz. chicken broth

16 oz. enchilada sauce

1 cup water (or substitute chicken broth)

2 t. cumin

2 t. chili powder

Combine all ingredients in crock pot and cook for 8 hours on low. Top with chips, cheese, avocado, sour cream, etc.