Soup Recipes

Turkey & Mash Potato Soup Recipe

by Beth Montgomery on November 16, 2009 · 0 comments

in Frugal Cooking, Recipes, Soup Recipes

It’s about that time of year when your refrigerator is filled to the brim with Thanksgiving leftovers! Instead of living on Turkey sandwiches for weeks, do something fun with them and make an entirely new meal.

Ingredients
1/2 CupTurkey (Chopped or Shredded)
1 1/2 Cups Mash Potatoes
2 Cups Milk
1 TBSP Butter
Salt (to taste)
Pepper (to taste)
You may have noticed, but I love recipes you can change up and this one you can, depending on exactly what you’re having on Thanksgiving. First, toss all of the ingredients into the pot and cook stove top until creamy and hot. Stir while heating.
Toss in your favorite ingredients – chopped celery, glazed carrots, bacon bits, or anything to change this soup up and make it more fun! Top with cheese and serve.

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This recipes is so cheap! And kids tend to love cheese (at least mine do). Cheesy



Ingredients
2 cups chicken broth
1 (16 ounce) package frozen (thawed) or fresh chopped broccoli (cut to look like tiny trees)
1/4 cup butter or margarine
3 TBSP flour
1 cup milk
1 lb Cheddar cheese

In a large saucepan, bring broth to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

Change It Up: You can add more vegetables to this soup, like carrots, onions, cauliflower. Or, make it cheesy cauliflower soup instead of broccoli.

Be Centsible: You can use 2 cups of water with a chicken bouillon cube in place of the chicken broth, depending on your sales.

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Meatless Chili Recipe

by Beth Montgomery on October 19, 2009 · 3 comments

in Frugal Cooking, Recipes, Soup Recipes

INGREDIENTS
1/2 Onion (diced)
1/2 Green Pepper (diced)
1/2 Yellow Pepper (diced)
1/2 Red Pepper (diced)
1 Can Tomato Juice (quart)
1/2 Beans (see Meal Plan post)
Garlic Powder (to taste)
Chili Powder (to taste)
Salt & Pepper (to taste)
Hot Sauce (to taste)
Cheese (shredded)
Sour Cream
Rice (cooked)

Toss all ingredients (excluding cheese, sour cream, & rice) into a pot on your stove to cook quickly. Bring to a boil, then lower to simmer until vegetables soften. Or slow cook all day in your crock pot!
Serve strained over rice, top with shredded cheese & sour cream. Keep the other 1/2 of the onion and peppers to use later! Also, keep your left overs to continue our meal chain.
We used brown rice and served grilled 3-cheese sandwiches as a side. You can alter this recipe by adding a few of your own favorite ingredients like celery, ground beef, noodles, jalapenos, or chicken!

Check back tomorrow after dinner to see what we had next and to snag the recipe! And find out how this meal chain started HERE.

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Vegetable Soup Recipe

by Beth Montgomery on August 21, 2009 · 1 comment

in Frugal Cooking, Recipes, Soup Recipes


INGREDIENTS
1 TBSP Olive Oil
1 TBSP Butter or Margarine
1 Medium Onion
2 Carrots
2 Cups Green Beans
1 Medium Tomato
1 Small Zucchini
8 Mushrooms
4 Cups Chicken Broth
3 Cups Water
Salt & Pepper
1/4 Cup Parsley

* You may add other favorite vegetables to this recipe!

Dice all vegetables into bite size pieces. Toss all ingredients into a pot and cook on the stove top on high to a boil. Reduce heat and simmer until vegetables soften. Cool and pour into a freezer baggie. Remove as much air as possible and lay flat in freezer to freeze. To thaw, place freezer baggie in a bowl and thaw in the refrigerator. Heat and serve.

Alternatively, you may cook this meal in your slow cooker on low for approximately 6 hours. Double the recipe to have more meals to freeze. When heating, you may add noodles and/or potatoes.

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Here’s another great soup to help you lose weight from my Aunt! It’s 1 Weight Watcher’s point per cup.

INGREDIENTS
20 oz. frozen broccoli
10 oz. frozen cauliflower
10 oz. frozen carrots
6 tsp. chicken granules
1 tsp. dehydrated onion
12 oz. Velveeta Lite cheese (note that box comes in 16 oz, so you’ll have to cut off 1/4)

Cook veggies in 6 cups water, add all ingredients but cheese. Boil for 20 minutes with pot covered. DO NOT DRAIN. Take pot off burner (mash veggies if desired) and add cheese. Stir together.

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Here is another of my Aunt’s easy recipes! If you’re trying to lose weight, this soup is the perfect meal to add to your menu. It’s only 5 Weight Watcher’s points and makes 8 servings.

INGREDIENTS
1 spray(s) cooking spray
2 pound(s) uncooked ground turkey breast
1 large onion(s), chopped
2 medium garlic clove(s), chopped
32 oz fat-free chicken broth
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder, chipotle variety
30 oz canned white beans, rinsed and drained
3 tbsp fresh lime juice
1/4 cup(s) cilantro, fresh, coarsely chopped, plus extra for garnish

Coat a large skillet with cooking spray. Cook ground turkey, onion and garlic over medium-high heat until turkey is browned, about 10 minutes; drain off fat. Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. For additional colour, top with extra freshly chopped cilantro just before serving.

Note: If the chili is too thick after it’s been frozen and then defrosted, add extra broth and then reheat to achieve desired consistency.

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