Cheesy Taco Soup (Serves 4-6)
- 1 lb lean ground beef
- 2 TBS butter
- 2 TBS flour
- 2-1/2 cups milk, divided
- salt & pepper
- 1 cup freshly shredded cheddar cheese, plus more for topping
- 1 package taco seasoning
- 10 oz can Rotel, undrained
- 15 oz can black beans, drained & rinsed
- crushed tortilla chips
- Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.
- Meanwhile, melt butter in a small saucepan over medium heat then whisk flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside.
- Add taco seasoning, rotel, black beans, cheese sauce, and remaining 1-2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve with crushed tortilla chips and more shredded cheese, if desired.
- 1 lb. ground beef
- 1/2 cup chopped onion (brown together with ground beef; drain; salt to taste)
- 3/4 cup chopped celery
- 3/4 cup chopped or sliced carrots
- 1 large can V-8 juice
- 4 cups water
- 2 beef bouillon packets/cubes
- 3/4 cups barley; sprinkle liberally with Mrs. Dash original
- 10 oz of frozen corn
- 10 oz of frozen green beans
- 10 oz of frozen petite peas
- Cover and cook until barley is soft (about 45 minutes)
- Add 10 oz. each: frozen corn, frozen green beans & frozen petite peas
- Heat through: 10-15 minutes
- You can lower heat before adding frozen vegetables & simmer to meld flavors
- If you use natural seasoning you may want to omit salting the beef
Cheesy Potato Soup – Serves 6 generous servings
This is a delicious soup, our intern, Kristen, loves to make on a cold evening at home. You can find it in Country Living’s: The Farm Chicks in the Kitchen.
Prep time: 20 minutes Total time: 40 minutes
- 4 tablespoons butter (1/2 stick)
- 1 cup diced carrots (1/4 inch dice)
- 4 cups chicken broth (1 32 ounce carton)
- 5 cups peeled and cubed russet potatoes (about 4 medium; 1/2 inch cube)
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups milk (lowfat or whole)
- 8 ounces sharp Cheddar cheese, grated (2 cups)
- optional: bacon or turkey bacon*
Make the soup: Melt 1 tablespoon of the butter in a large stockpot over medium-high heat. Add the carrots and saute until softened – 3 to 4 minutes. Add the broth, potatoes, basil, salt, and pepper. Bring to a boil; lower the heat and simmer until the potatoes are tender – about 20 minutes.
Make the cheese sauce: Meanwhile, melt the remaining 3 tablespoons butter in a medium size saucepan over medium-high heat. Stir in the flour and cook for 1 minute. Slowly whisk in the milk and cook until slightly thickened – 2 minutes. Add the cheese and stir until melted and thoroughly combined. Gradually pour the sauce into the soup and stir until thoroughly blended. Serve.
*For my addition, I fried turkey bacon on a skillet and mixed in a few pieces in the soup as well as garnished the top. ____________________________________________________________________________________ Roasted Veggie Soup – Serves about 10
- 4 garlic gloves, minced
- 4 carrots, peeled and cubed
- 1 butternut squash, peeled and cubed
- 3 small sweet potatoes, peeled and cubed
- 1 yellow onion, quartered
- 4 tablespoons extra virgin olive oil
- 8 cups chicken stock, store-bought or homemade
- 1 1/2 tsp dried parsley
- 2 tsp sea salt
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp cracked pepper
- 2 cups water
- 4 cups baby spinach
- Preheat oven to 425 degrees F.
- Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes until vegetables are tender.
- Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
- Add half the vegetables to the soup, and place the other half in a blender.
- Make sure to put all of the onions quarters into the blender. Puree the vegetables with 1 cup of water.
- Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
- Adjust seasonings to your taste.
______________________________________________________________________________________ Great Granola Recipe That is Healthy This is my favorite recipe for granola. I hope you enjoy it as well! In a large bowl, mix the following dry ingredients together:
- 6 c. old-fashioned oats
- 2 c. Kashi Heart-to-Heart Cereal or some type of Cheerios
- 2/3 c. oat bran
- ½ c. ground flaxseed
- 1 c. pecans, finely chopped
- ¾ c. shredded coconut, unsweetened
- 1 Tbsp ground cinnamon
In a medium saucepan, mix and bring to a boil the following ingredients. Boil for 1 minute. Ingredients:
- ¼ c. butter
- 1 Tbsp Vanilla
- 2/3 c. unsweetened applesauce
- ¼ c. honey
- ¼ c. pure maple syrup
- ¼ c. brown sugar
- Pour the liquid into the dry ingredients and mix very thoroughly, making sure to coat all of the dry ingredients. Spread into a Jelly Roll pan and bake in 250 degree oven for 90 minutes, stirring midway through.
- After it comes out of oven, add the following: 2 cups of any assortment of chopped dried fruit (apples, figs, raisins, pears, cherries, cranberries, etc.)
________________________________________________________________________________ Tuscan Soup Recipe Enjoy one of the Potter’s Inn favorite soups this winter and recall your wonderful time with us at Aspen Ridge. Prep Time: 20 Minutes Cook Time: 30 Minutes Ready In: 50 Minutes Servings: 4 Ingredients:
- 6 cups chicken broth 1 onion, chopped
- 3 (3.5 ounce) links spicy Italian sausage 3 large potatoes, cubed
- 1 bunch fresh spinach, washed and chopped 1/4 cup evaporated milk
- salt and black pepper to taste
Directions: 1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water. 2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked. 3. Add spinach. Continue boiling until spinach is lightly cooked. 4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.