Homemade Tomato Soup

I got this from the food network's website. I made it today for my allergic kid's lunch. The recipe below is doubled. Yields 8 servings.

INGREDIENTS

2 (14-ounce) can chopped tomatoes
1 and 1/2 cup extra virgin olive oil (I only used about 1/2 cup)
Salt and freshly ground black pepper
2 stalks celery, diced
2 small carrots, diced
2 yellow onions, diced
4 cloves garlic, minced
2 cups chicken broth
2 bay leaves
4 tablespoons butter (or margarine-for the allergic kid)
1/2 cup chopped fresh basil leaves (I didn't have this and didn't add it--and it was still delicious. I can't wait till I do have some though!)
1 cup heavy cream, optional (I used whole milk for me and goat milk for the allergic kid, but actually, it tastes fantastic without any milk or cream!)

DIRECTIONS

1. Preheat oven to 450 degrees F.
2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. (I dumped mine in my blender, I don't have an immersion blender.)

Cheree's Beef Stew

INGREDIENTS:

1/4 cup flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper

1-2 lbs beef stew meat, cut into 3/4 inch cubes
2 tablespoons olive oil

1 medium onion, chopped
6 cloves garlic, minced
4-5 medium potatoes, peeled and cut into 3/4 inch cubes
5 medium carrots, sliced
1, 14 ounce can petite diced tomatoes
1 small can tomato sauce
2 cups beef broth or 2 cups water and 2 beef bullion cubes
1/4 teaspoon dried rosemary


DIRECTIONS:

1. Place flour, garlic powder, thyme, basil, salt and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a large skillet, brown meat, half at a time in hot oil; drain fat.
   
2. In a 5 quart crockery cooker layer meat, onion, potatoes, and carrots. Add garlic, tomato sauce, diced tomatoes, beef broth, and rosemary.
3. Cover and cook on low-heat setting for 10-12 hours or on high heat setting for 5-6 hours or until meat and vegetables are tender.
   

5 Can Soup

INGREDIENTS:
1 can diced stewed tomatoes
1 can sliced potatoes
1 can carrots or Veg-All
1 can green beans
1 can creamed corn or corn
1 lb. cooked ground hamburger, or 1 can cooked beef OR 2 cups shredded chicken or 1 can cooked chicken
2-4 cups beef broth OR 2-4 cups chicken broth
Seasonings as desired (salt, pepper, bay leaf, onion powder, garlic powder, etc.)

DIRECTIONS:

1. Drain water from canned vegetables except tomatoes
2. Mix all ingredients in a large stock pot.
3. Heat and simmer for 30 minutes
4. Serve.
   

Taco Soup

Cook: 2-4 hours Makes: 4-6 servings

INGREDIENTS:

1 lb. cooked ground beef
2 cans diced tomatoes
1 16 oz. dark kidney beans
1 and 1/2 cup frozen corn
2 small cans tomato sauce
1 package of taco seasoning or 3 tablespoons
1/4 cup minced onion

DIRECTIONS:

1. Mix all ingredients and cook in a crock pot for 1-2 hours on high or 3-4 hours on low.
2. Serve with Fritos, cheese, and sour cream.

Creamy Vegetable Soup

Makes 8 servings

INGREDIENTS:

1 large carrot
4 large potatoes
1-2 medium onions
2 tablesppon butter or margarine
6 cloves garlic, minced
2 bay leaves
1/4 teaspoon thyme
5 cups chicken broth
4 cups millk (cow or goat)
1/4 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:

1. Peel the carrot, potatoes, an onion and chop them into small cubes.
2. Melt butter or margarine in a heavy saucepan over low heat.
3. Saute carrots, onions, potatoes, garlic, bay leaf, and thyme in the butter for 1 minute.
4. Stir in 1 cup chicken broth and cook, covered, until liquid has mostly evaporated, about 15 minutes.
5. Stir in remaining 4 cups chicken broth and milk.
   
6. Cook uncovered over medium heat, stirring occasionally, until vegetables are tender, about 30 minutes.
7. Stir in salt and pepper.

Note: Because of the large quantity of potatoes in this soup, it's hearty enough to be a main dish. I serve this with some homemade bread and a salad.

Chicken Tortilla Soup

The photo does not include tortilla chips, avocado, cheese, or sour cream. I took it after we ate and didn't want to garnish the soup so I could have left overs :-).

INGREDIENTS:

2 boneless, skinless chicken breasts or 2 cups cooked chicken
1 cup cooked rice
1 can black beans, rinsed and drained
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
8 cups chicken broth
2 cups frozen corn or 1 can of corn, drained (I prefer frozen corn)
1/4 tsp. chili powder
2 Tbsp. lemon juice (or the juice of 1 lime)
4 Tbsp. lime juice (or the juice of 2 limes)
1 1/2 c. salsa
1 c. tortilla chips
1 c. shredded cheddar cheese (do not garnish with cheese to make milk-free)
1 avacado, cubed
cilantro

DIRECTIONS:

1. In large pot boil chicken for about 25 minutes or until cooked through.
2. Remove chicken, cool, and shred.
3. In a large skillet cook onion, garlic in the oil and add cumin.
4. Cook until onions become clear.
5. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture.
6. Add shredded chicken, beans, corn, chili powder, lemon juice, lime juice and salsa to the broth and bring to a boil.
7. Reduce heat and simmer 30-40 min.
8. Add rice.
9. Top with corn chips, cheese, avacado, cilantro, and a little sour cream.

Chili by Brenda Daley

INGREDIENTS:

1 can 4 cheese spaghetti sauce (can substitute with another flavor)
1 lb. cooked hamburger (cook with 1 chopped onion and 1 clove garlic)
1 can great northern beans
2 cans kidney beans
1 can black beans
1 cup frozen corn
1 can diced tomatos

DIRECTIONS:

1. Mix all ingredients and cook in a crock pot for 1-2 hours on high or 3-4 hours on low.

NOTE: To make this recipe a food storage recipe, substitute one can of beef for the cooked hamburger and once can of corn for the frozen corn.

Black Bean Pumpkin Soup by Kip Clark

INGREDIENTS:

3 15 ½-oz cans black beans (about 4 1/2 cups), rinsed and drained
1 cup undrained canned tomatoes, chopped
1/2 cups chopped onion, or 1 tbsp dehydrated
4 garlic cloves minced (may substitute with ¼ tsp. garlic powder)
2 teaspoons ground cumin
1 teaspoon curry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup unsalted butter (may substitute with cooking oil or margarine)
4 cups chicken broth
1 16-oz can pumpkin puree (about 1 1/2 cups)
1/2 cup apple juice
1 cup cooked chicken, shredded

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

DIRECTIONS:

1. In a 6 quart heavy kettle cook onion, garlic, cumin, curry, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
2. In a food processor/blender coarsely puree onion mixture, broth, apple juice, pumpkin, two of the cans of beans and tomatoes. Return to kettle. Stir in remaining can of beans and meat until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
3. Season soup with salt and pepper. Serve soup garnished with sour cream and toasted pumpkin seeds.
   

Makes about 9 cups.