Rebecca’s Turnip Green Soup

Ingredients:
1 box Chicken Broth
1 can Rotelle Tomatoes
2 Cans White Northern Beans
1 Envelope Knorr Vegetable Mix
Conecuh sausage link
1 bag frozen Turnip Greens (I used Collard Greens)

Directions:
*Cut sausage link into pieces and brown sausage in a big soup pan
*Add everything else and let simmer

From the Kitchen of Katie Nikolai

Chicken Wild Rice Soup

Ingredients;
1 med onion chopped
1 c. chopped celery
2 carrots sliced
1/2 c.butter (I use a tad more than half stick)
1/2 c. flour
4 c. chicken broth
2 c. cooked wild rice (Uncle Ben's wild rice with seasoned packet)
2 c. light cream or whole milk
2 c. cooked diced chicken (I chop really small pieces)
1 tsp parsley (I use fresh)
2 tsp lemon pepper (I always add more and squeeze fresh lemon juice as well)

Directions:
*In large soup pot, saute onion, celery, and carrots in butter, 10 to 15 minutes until veggies are tender.
*Reduce heat.
*Blend in flour until bubbly and well combined, cook about 3 minutes.
*Gradually add chicken broth stirring constantly until smooth.
*Bring to a boil for 1 minute.
*Reduce heat to simmer.
*Add remaining ingredients.
*Simmer for 20 minutes.

Submitted by:  Kusha Keenan

Chunky Corn Chowder

Ingredients:
3 slices of bacon, chopped
1 lb. (3 cans) chicken
1 medium onion, chopped
2 large celery stocks, chopped
5 cups (4 cans) Chicken broth, divided
4 cups (3 cans) while sweet kernel corn, divided
1 large potatoe, peeled and diced
½ teaspoon of salt
1 cup heavy whipping cream
2 tablespoons of parsley
1/8 teaspoon of white pepper

Directions:
*Cook bacon in large pan.
*Remove bacon and keep bacon grease in pan.
*Add the chicken, onion and celery to bacon grease in pan.
*Cook on medium heat for 10-15 minutes.
*In a blender, combine 1 cup of chicken broth with 2 cups of corn and puree.
*In a large pot, mix pureed corn with 2 cups of chicken broth, 2 cups of corn, diced potatoes and salt.
*Bring to a boil, then simmer for 20 minutes while pot is partially covered.
*Next, stir bacon into pot, along with the chicken mixture, heavy whipping cream, 1 cup of chicken broth, parsley and white pepper.
*Simmer for another 2-3 minutes.
*Serve warm or store in fridge.

Submitted by: Annie Distelzweig

Anne Marie's Stuffed Pepper Soup

Ingredients:
1 1/2 lbs ground beef
1 large onion (chopped in small pieces)
2 large green peppers (chopped in 1-inch squares)
Pepper (a few dashes)
1/2 tsp marjoram
1/2 tsp basil
2 cans Rotel diced tomatoes w/ chilis
1 small can chopped chilis
1 small jar roasted red peppers (7oz), (dice them up)
2 cans tomato soup
1/2 can water
1 can chicken broth (14 oz)
2 bay leaves
1/4 cup sugar
1 tsp or clove of garlic
1 extra large boil in a bag white rice (or 2 small bags)

Directions:
*Cook ground beef, drain and rinse it
*Put back in pan w/ onions, green pepper, & garlic.
*Fry them (no added oil) and sprinkle marjoram on top.
*Cook just until veggies are soft. (about 10-15 minutes)
*Add broth, tomatoes, chilis, roasted red peppers, soup, water, bay leaves, sugar, pepper, and basil.
*Cook on simmer to warm for about 30 minutes
*Meanwhile, boil rice
*Add rice & cook for another 30 minutes
*Turn off & let sit for dinner (up to 1-2 hours), if making farther ahead, then put into fridge and warm back up later. (may need to add more water if warming later b/c rice absorbs water)

Submitted by: Annie Distelzweig

Refried Bean Soup

Ingredients:
1 can (16 oz) spicy fat-free refried beans
1 can (15 ¼ oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (14 ½ oz) chicken broth
1 can (14 ½ oz) stewed tomatoes, cut up (we used diced tomatoes)
½ cup water
1 can (4 oz) chopped green chilies
¼ cup salsa
Tortilla Chips

Directions:
*In a large saucepan, combine the first eight ingredients.
*Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
*Serve with tortilla chips.

*Personal Notes:  We added our own mix of seasonings (garlic salt, cumin, paprika, red pepper flakes and cayenne) to give it that little extra kick. We like things spicy! We also topped the soup mixture with shredded cheese before serving. This recipe is super easy and yummy!

Serves: 8

Source: Simple & Delicious Magazine

Submitted by: Carma Chisam

Broccoli Cheese Soup

Ingredients:
5 bunches fresh broccoli, or 1-2 packages frozen (use as much as you prefer)
1 medium onion (yellow or white), chopped
1 small package fresh mushrooms, chopped
½ stick butter
2 lbs. Velveeta Cheese
1 tsp minced garlic
4 cups milk
2 cans cream of mushroom soup
Several TBSP chopped jalapenos (optional)
*Quantities can be cut in half or doubled (if feeding a large crowd)

Directions:
*Chop and steam broccoli 10 minutes until tender (or follow directions on frozen package) --- drain and set aside  --- (Once drained, broccoli can be chopped as small as desired)
*Saute onion, mushrooms and garlic in butter
*Add cheese, milk, soup – heat until cheese is melted
*Add broccoli
*Heat on low, stirring well.  Can be served out of a crock pot

Submitted by: DeAnne Anderson

Three Bean Chicken Chili

Ingredients:
6 chicken breasts
1 package taco seasoning
1Can (15oz) black beans (rinsed and drained)
1Can (15oz) pinto beans (rinsed and drained)
1Can (15oz) northern beans (rinsed and drained)
2Cans tomatoes with green chilies with juice
1C corn
2C chicken stock

Directions:
*Boil chicken breasts in water
*Add cumin, lawrys and salt & pepper to the water.
*Let cool once cooked.
*In a large pot combine chicken stock, taco seasoning, beans, corn and tomoatoes.
*Cook on low.
*Shred chicken with fingers and add to the pot.
*Let warm for a few hours on low and enjoy.

*Personal Notes:   I always serve this with jalapeno cornbread and honey butter (see "Jalapeno cornbread" and "Honey Butter" recipes on blog....)

Submitted by: Kelly Birckett

Pumpkin Curry Soup

Ingredients:
2 cups Canned Pumpkin
4 Tbsp Butter
½ cup Onion, chopped
2 Cloves Garlic, pressed
4 cups Water
6 Chicken Bullion Cubes *see note below*
2 cups Half & Half
2-3 Chicken Breast, seasoned, baked and cubed
1 Bay Leaf
1½ tsp Curry
1 Pinch Nutmeg
¼ tsp Pepper
1½ tsp Salt
2-3 cup Cooked Rice **see note below**

Directions:
*In large sauce pan melt butter.
*Saute onion and garlic until tender.
*Add everything else except the half and half and rice.
*Reduce heat and simmer for 30 min.
*Add rice and half & half at the end and heat through.
*Add any additional seasonings if necessary (s&p, nutmeg, curry, etc.)
*Note -If using large bullion cubes, only use 3. It should be the quantity to make 6 cups prepared
**Note -  If you use 3 cups rice when reheating left overs the consistency will be more like stew than soup but it still tastes great!

Submitted by: Ashley Butler

Cream of Potato Soup

Ingredients:
2 lbs potatoes, peeled and cut into small pieces
2 leeks (white part only) chopped
1 quart chicken broth
1 tsp salt
2 cups cream or half and half
2 onions, chopped
¼ cup parsley, chopped
¼ tsp thyme
⅛ tsp pepper
2 Tbsp butter

Directions:
*Combine all ingredients except cream and butter in crock pot.
*Cook on low for 10-12 hours.
*During the last hour stir in cream and butter. Potatoes may be lightly mashed at that time.
*Continue cooking only until soup is hot again.

Submitted by: Ashley Butler

Nacho Potato Soup

Ingredients:
1 box (5 1/2 oz) au gratin potatoes
1 can whole kernal corn, drained
1 can Rotel tomotoes, undrained
2 cups water
2 cups milk
2 cups Velveeta cheese, cubed
Dash hot sauce

Directions:
*In large pot, mix first four ingredients and boil.
*Reduce heat, cover and simmer 15-18 minutes.
*Then add milk, cheese, and hot sauce.
*Cook, stirring, until cheese is melted.

Source: Dottie Graves (my Mama!)

Submitted by: Jennifer Attaway

Vegetable Soup

Ingredients:
1 lb ground beef
1 onion, chopped
2 cans whole kernel corn (plus juice)
1 can diced tomatoes (plus juice)
Small bag frozen black eye peas
Small bag frozen butter beans
2-3 carrots, chopped
2-3 potatoes, cubed
1 beef bullion cube
1 stick butter
Water to cover
Salt and pepper, to taste

Directions:
*Brown ground beef and onions
*Add remaining ingredients, bring to slight boil, then reduce heat to simmer until done

Note: Delicious with homemade cornbread! (And ALWAYS more flavorful after a day or 2 when the veges have all had a chance to mingle flavors!)

Serves: 8
 
Submitted by:  DeAnne Anderson

Chicken Enchilada Soup

Ingredients:
2 tablespoon vegetable oil, divided
1 small onion, roughly chopped
2 teaspoons salt, divided
3 large garlic gloves, minced
1 jalapeno seeded and chopped
4 cups chicken broth
1 can (10 oz) enchilada sauce
2 cups shredded cheddar cheese or 16 oz. Velveeta cheese
2 heaping tablespoons tomato paste
1 heaping tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon ground cumin
2 lbs. shredded chicken
1 can (14.5 oz.) black beans, drained
1 pouch Uncle Ben’s instant brown rice
1 (7 oz) sweet kernel corn

Directions:
*Heat 1 tablespoon oil in a large pot over medium heat.
*Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
*Heat 1 tablespoon oil in same pot, add onions and 1 teaspoon salt.
*Sauté until translucent.
*Add garlic, sauté 1 minute.
*Add jalapeno, sauté until fragrant.
*Carefully pour in chicken broth and bring to slight boil.
*Once the mixture is simmering, add enchilada sauce, cheese, tomato paste, chili powder, cayenne pepper, and cumin.
*Allow the mixture to simmer for 5 minutes (or until cheese melts) then add the chicken, rice, corn, and black beans.
*Reduce heat to low and simmer 30 to 40 minutes, or until thickened.
*Serve with sour cream, tortilla chips, and more cheddar cheese!

Submitted by: Shannon Wiggins

Carrot Miso Soup

Ingredients:
Carrot 1
Miso (soybean) paste 1-1.5 Tbsp
Water 2.5 cups
* If the miso doesn't contain dashi (broth from shaved dried bonito, small sardines, or kelp), you can buy powdered "Hon dashi" or make your own broth. You can have it without dashi if you don't like seafood.
* You can use other vegetables such as Daikon (long white radish), onions, and potatoes.
Directions:
*Shred a carrot (r you can buy shredded carrots)
*Add water, powdered dashi, and carrot in a pot and boil. Turn down to medium low heat and cook the carrot for 12-13 minutes or until soft.
*Turn off the stove, pour miso into a small strainer and use a spoon to melt it in the soup. Enjoy!

Serves: 2
Submitted by: Mai Nauroth