Hamburger Vegetable Soup

Source- Money Saving Mom

This recipe is from a new blog that I follow.  It is actually a blog about saving money, and I imagine that with the amount of food that this recipe makes you can save money since it makes enough for a meals for a few days. ;)

This is a hearty soup that is full of vegetables and flavor.  H actually said after tasting it that it was a perfect cold weather meal.  And with our weather dipping into singles digits with the wind chill, we certainly qualify for that cold weather! 

picture courtesy of Money Saving Mom

I'd advise having some sort of hearty, crusty bread to serve with this.  We didn't have any, and had to settle for cornbread muffins, which were still really good. 

I've changed the directions below since I made this in my slow cooker.  The big pot I have for the stove just wasn't big enough for all this food.  Heck, my slow cooker was filled to the brim as it was.  So be advised to have a BIG stockpot to make this soup!!

Ingredients

• 2 lbs. ground beef
• 2 cups chopped onion
• 2 cups peeled and diced potatoes
• 2 cups sliced carrots
• 2 cups shredded cabbage
• 4 (14.5-oz) cans diced tomatoes
• 1/2 cup brown rice, uncooked
• 6 to 10 cups water (only used 4 cups)
• 1 1/2 to 2 1/2 Tablespoons salt  (didn't  use nearly this much)
• pepper, to taste
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 2 bay leaves

Preparation

• Brown ground beef and onion together until meat is lightly browned. Drain off excess fat. 
• Transfer to slow cooker.
• Add all remaining ingredients and stir.
• Cover and cook on high for at least 4 hours.
• Makes 18 to 20 cups of soup. Can be stored in the refrigerator for up to four days.

Next Time- I was happy with this cooking in my slow cooker.  The potatoes and carrots still had a bit of bite to them, but everything had blended together nicely.  Leftover heat up nicely, and there are plenty of them!

Baked Potato Soup

Source- Meijer Mealbox

I don't often make soup, so when I came across this recipe I decided to give it a try.  Am I ever glad I did, this is amazing.

Ingredients

• 2 tbsp. butter or margarine
• 1/4 cup flour
• 4  green onions, chopped, divided
• 4 cups milk
• 2 cups peeled, diced baking potato
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 1/2 cups shredded Cheddar cheese, divided
• 4 slices cooked bacon, crumbled

Preparation

• Melt butter in Dutch oven over low heat; add flour, stirring until smooth.
• Cook, stirring constantly, 1 minute until thickened and bubbly. Gradually stir in milk. 
• Stir in potato, half of green onions, salt and pepper. 
• Cook over medium heat, stirring frequently, 30 minutes or until thickened and potato is done.
• Stir in 1 cup cheese; cook 5 minutes more. 
• Serve with remaining cheese, green onions and bacon sprinkled on top of soup.

Next Time-  I wouldn't change anything.  Or perhaps just doubling the recipe so that we have more for leftovers.  This is really good, and goes quick!

Cheesy Chili Soup

Source: Kraft Foods Magazine

I found this in the fall edition of Kraft Foods. Looked perfect for fall, and then I realized that there wasn't any meat in it. Score, vegetarian meal!! Just had to substitute vegetarian vegetable broth for the chicken broth. I served it with Jiffy corn muffins, and this was perfect!

Ingredients

• 28 oz can diced tomatoes, undrained
• 15 oz can kidney beans, rinsed
• 14 oz can chicken broth (used vegetarian vegetable broth)
• 2 stalks celery, chopped (used 4 smaller stalks)
• 2 carrots, chopped (used 3)
• 1 onion, chopped (used half large sweet onion)
• 2 tsp chili powder
• 1 tsp black pepper
• 2 tsp minced garlic
• 1 cup Mexican style shredded cheese, divided

Preparation

• Bring all ingredients except cheese to boil in medium saucepan.
• Simmer on low heat 25 minutes, or until vegetables are tender.
• Stir in 1/3 cup cheese
• Ladle into bowls.
• Top with remaining cheese

Next Time- No changes need to be made. The added pepper and garlic gave good flavor, I'd keep them when I make it again.