Tag: vegetable soup

Recipes and Cooking

Loaded Potato Soup in Crockpot

Brandi C

Loaded Potato Soup in Crockpot

Loaded Potato Soup in Crockpot

When I was cleaning out all areas of my kitchen, I had a few things I needed to use up before they went bad. Here is how I can up with Loaded Potato Soup in Crockpot. It was really easy to make and I was able to clean out a lot of “little bits of things” I needed to use.

8-10 potatoes, peeled, washed, cubed

8 tsp chicken bouillon powder

Seasoning mix

32 oz. water

In crockpot, place all of those items.

Next Up

Take 1 onion and chop it up and put it in a saute pan with some bacon grease and a pat of butter. Cook until it is translucent. Once that is done, mix in the crockpot. Stir well. It would have been good to add in some fresh mushrooms to saute down with the onion and garlic. I am also not opposed to throwing broccoli in there, but be sure and season it.

Cook on high for 2-3 hours and then turn it to low, if you have the time. Once the potatoes are fork tender is when I ladle some out into a big bowl. In that bowl of hot potatoes, I had 1 c. sour cream and 1 can cream of potato soup. I used my immersion blender to blend that up. Pour this mixture back into the soup. Next, add 2 good handfuls of cheddar and 1 c. heavy cream. You will need to put some extra chicken bouillon flavoring in it and a tad bit more seasoning.

Stir, cover, and let sit till all working together for the glory of God.

Almost Done

Get some bacon in the oven and start cooking on that. While that is cooking, chop up some green onions, and get out the cheddar for garnish (and more LOL). Get the cooked bacon out, drain and then crumble it up for a topping. You can top your soup with green onion, more cheddar, bacon, biscuits, or more sour cream. Also, you can serve with crackers.

Enjoy.

Recipes and Cooking

Lasagna Soup

Brandi C

Lasagna Soup

 

Lasagna Soup

This lasagna soup is a great twist on a classic comfort food, and it’s so easy to make in the Instant Pot! With its rich tomato flavor, tender noodles, and creamy cheese, it feels like you’re enjoying a warm, cheesy lasagna but in soup form. The ground beef, kale, and green peppers add a savory, hearty base, and the addition of cream of mushroom soup and chicken bouillon really enhances the flavor. Top it off with sour cream and a sprinkle of parmesan, and you’ve got a delicious, filling meal that the whole family will love. Perfect for busy nights!

2 pounds of ground beef

1 onion, chopped

2 c. kale, chopped

2 green peppers, chopped

In an instant pot, brown these all together with seasoning and drain.

Mix beef mixture, basil, oregano, and Italian Seasoning in the same pot. Then add in 2 cans of diced tomatoes (I pureed these up because Big Daddy does “not like chunks”), the equivalent of one can of cream of mushroom (can either use canned or make your own GF version). Next, add 4 chicken bouillon cubes, 32 oz—of water, and lasagna noodles (I used about 6) that are broken up.
Turn on the manual for 15 minutes.
Quick-release.
Check noodles and put them back on manual, if needed.
Add 1 c. milk, 2 c. cheddar cheese, and 1/2 c. sour cream.
Stir well and serve with parmesan.

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Recipes and Cooking

Gluten-Free Chicken and Noodle Soup

Brandi C

Gluten-Free Chicken and Noodle Soup

Gluten-Free Chicken and Noodle Soup

Screaming Moment

Have you ever had one of those days where you want to run down the road naked, screaming at the top of your lungs? Enter Gluten-Free Chicken and Noodle Soup cause it is my jam. Well, any soup, for that matter. It, quite literally, soothes my soul.

Yep, I had one.

As an illustration, my day started with a butt through a wall.

As well as some nosy Nellies.

Add a splash of liars.

Tears.

Confessions.

Manual labor.

Saturday in a Nutshell: Fall Recipe

We did, for fun and all, add in some ticks, fits, crap in pants, paint, a mini-remodel (because of the butt issue), and a battle between a tree and a child.

Cause what a Saturday would be without all that fun?

Oh, I forgot that we start school (on the 24th), and I lost ALL my notes, schedules, and curriculum.

So, there’s that.

At 7:30 pm, my sweet (not so much sweet on this day, but a bit salty) H said he was hungry. I forgot to cook :/

I was so busy micromanaging misbehaving kids, working on the bathroom, doing some spot cleaning, and doing schoolwork prep. It just slipped my mind.

So, here is what I threw together because I had nothing else in the house to fix, and we did not want to eat out.

Gluten-Free Chicken and Noodle Soup

One bag of Tyson pre-cooked diced chicken (again, all I had, and it was frozen)

Minced onions

Seasoning

Cream cheese

2 c. Monterey jack cheese

Splash of milk

Rice spaghetti noodles

Broccoli (gotta get those veggies in)

Chicken stock (GF)

I put stock, chicken, seasoning, and minced onions in the instant pot (sniffing up 8 pm) and set it on soup for 12 minutes.

To save time, I started the water for the noodles and cut up the large pieces of broccoli. I also had A shred my cheese because pre-shredded cheese is processed, which is no Bueno.

When the instant pot was done, I quickly released the pressure. I added a splash of milk, the cheese, and then cut-up broccoli. I did turn it back on manual for 2 minutes to soften up the broccoli.

By the time that was done, my noodles were done. I drained them and put them in the soup.

Voila.

It is finished.

Thank. Goodness.

 

Recipes and Cooking

Low Calorie Cheesy Vegetable Soup

Brandi C

Low Calorie Cheesy Vegetable Soup

Low-Calorie Cheesy Vegetable Soup

This brings me SUCH joy. Please know that chicken would be excellent in this, and you can add whatever veggies you like. These are the items I had on hand. Also, this is a freezable recipe.

5 chicken bouillon cubes

Water

8 oz. Velveeta

10 oz. bag of frozen broccoli

1 container of fresh mushrooms or 2 cans of mushrooms

1 can of diced tomatoes

10 oz. fresh spinach (kale would be good too)

1 onion

Seasoning

2 cloves of garlic

I filled my soup pot (or Instant Pot) with water and bouillon cubes. Add the rest of the ingredients and simmer.

Servings: 10

Calories 87 per serving

Tidbits

Low-Calorie Cheesy Vegetable Soup can be created with many different types of vegetables. The ones I used were simply the ones that I had on hand. It is such a comfort to me on bad or sad days. I could be full of joy and rapture and still have a cup of broth.

Some people in this world need many things to be comforted. A hug, someone to hold their hand, listen to them talk, or offer up some flowers. Luckily (for Big Daddy), that isn’t my jam. Buy me a bottle of bouillon, hand me a mug from the cabinet, and I am good. If you happen to throw in some good cheese, a purse, and a tattoo, I would be even better!