Pumpkin Soup

Ingredients:
1 lb smoked bacon, chopped
1 large or 2 small leeks chopped (only the bottom part of the leek not the green)
1 onion, chopped
2 cloves of garlic, chopped
1 large (29 oz.) can of pumpkin
7 cups of chicken broth
1 to 1 1/2 cups cream
salt and pepper to taste

Directions
Cook bacon in a soup pot. When it is almost done add the onion, leeks and garlic. Cook until onions are translucent (about 20 minutes). Add the pumpkin and stir. Add the broth. Mix well and simmer for 30 minutes. Add the cream and salt and pepper to taste.

Zuppa Toscana Soup

Ingredients
1 to 1.5 lbs ground pork sausage. I like to use the spicy or hot sausage.
1 medium onion diced
6-8 medium potatoes cubed (I like to use red potatoes)
6-8 cups of chicken broth (I use better than bouillon)
3/4 teaspoon salt
3/4 teaspoon pepper
red pepper flakes (optional)
3 cups of heavy cream
6 cups raw kale (remove the leaf from the stock) washed and chopped into bite sized pieces

Directions
Brown sausage and onion in a large soup pot until sausage is a little crispy. Drain sausage and return to pot.
Wash and cut potatoes (leave skin on).
Add potatoes, chicken stock, salt and pepper  to the pot and the heavy cream. (It is important to add this while the broth is still cool or it will curdle and not look very pretty)
Bring to a boil over medium heat, stirring every few minutes so the cream does not scald. Once it is boiling, turn the heat down to medium low and simmer for 20 minutes. (You may add red pepper flakes if you would like it spicier)
While the soup is simmering wash your kale really well. Dirt likes to hide in the leaves. Remove kale leaves from the stock and chop into bite size pieces (about 6 cups).
After the soup has simmered for 20 minutes, add the kale and simmer for another 20-30 minutes. You soup will have an orange tint to it from the sausage grease but this adds a yummy flavor.

Serve with a crusty baguette or other bread.

Forgotten Jambalaya

This was my stretch recipe. I HATE seafood. I hate the smell, the texture, the taste. However, this recipe had some really good reviews on Taste of Home, so I thought that I would give it a shot and hope for the best.

Ingredients:
1 can Diced tomatoes, undrained
1 can beef or chicken broth
1 can tomato paste
2 medium green bell peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 cloves of garlic, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoons cayenne pepper
1/2 teaspoon hot pepper sauce (I used Sriracha)
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4 inch slices
1/2 pound uncooked medium shrimp (This was horribly expensive at the time, so I got some previously cooked, frozen shrimp meat. Joe said that it was just fine)
Hot cooked rice

Directions:
1. In a 5 quart slow cooker, combine the tomatoes, broth and tomato paste.
2. Stir in green peppers, onion, celery, garlic and seasonings.
3. Stir in chicken and sausage.
4. Cover and cook on low for 4 hours or until chicken is tender.
5. Stir in shrimp.
6. Cover and cook for 15-30 minutes longer until shrimp turn pick. (We left our frozen shrimp meat in for 30 minutes)
7. Serve with rice.

Notes:
Joe LOVED this...The boys and I, not so much. I could not get past the smell! I ferreted out the chicken chunks, which tasted really good. Then I couldn't do it anymore and me and the boys resorted to left overs. However, I froze the remaining Jambalaya for Joe. He has had it since, and said that it was just as good.

White Chicken Chili

Ingredients:
1 medium onion, chopped
1 Tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast (4oz. each), cubed
2 cans chicken broth
1 can (4oz) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried ground oregano
1-1/2 teaspoons cayenne pepper
3 cans (14 1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese

Directions:
1.  In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender.  Add garlic; cook 1 minute longer.  Add the chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.

2.  Reduce heat to low.  With a potato masher, mash one can of beans until smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for 20-30 minutes or until heated thouroughly.

3.  Top each serving with cheese.

Makes about 2 1/2 quarts

NOTES:  I buy my chicken at Costco and they are WAY to big to use four.  Next time, I would use 2 and cube it smaller.  Joe also said that he would have liked another can of beans.  If you're not into spicy food you may want to cut down the cayenne pepper to 1 tsp.  I loved it the way the recipe said, but it did have a kick to it.  

Chicken Tortilla Soup

Ingredients:
2 boxes of chicken broth (64 oz)
1 rotisserie chicken, skinned and meat cubed
1 can of diced tomatoes
1 can of corn, drained of about 1/2 its juice
1 can of whole black beans, rinsed once and drained
2 cloves of garlic, pressed or finely chopped
1/2 yellow onion, diced
2 carrots, peeled and sliced

Spices:
2 tsp. Chili powder
1/4 tsp. Cayenne pepper
1/4 tsp. Paprika
1/4 tsp. Salt
*If you want spicier soup use 3 tsp. Chili powder and 1/2 tsp. Cayenne pepper.*

Directions:
1. Add all ingredients and boil for about 30 minutes.
2. Top will shredded cheese, fresh cilantro, and cut tortillas or tortilla chips if wanted.

Easy Chicken Noodle Soup

Ingredients:
32 oz. Chicken Broth
6 cups of water
1 package (16oz.) egg noodles
2 cans cream of chicken soup
Chicken bouillon (see label to mix according to 6 cups water)
1/2 package of light sour cream
1 rotisserie chicken, skinned and meat cubed

Vegetables, if desired: These are the ones that I use
2 carrots, peeled and sliced
about 8 oz. frozen corn

Directions:
1. In a 6.5 quart pot mix chicken broth, water and bouillon. Bring to a boil. *If adding in carrots you will want to add them in here as well.*
2. Add in egg noodles and cook for 7 minutes.
3. Thoroughly mix in cram of chicken soup.
4. Add chicken and remaining vegetables.
5. Reduce temperature to low, and add in sour cream. Mix thoroughly.
6. Cover and stir occasionally until soup is heated through, about 7 minutes.

Notes:
You can freeze the left overs and heat them when needed on the stove top.

Beef and Bean Stew

Ingredients:
1 lb. stew meat, cubed
2 cans (16 oz. each) kidney beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes
1 1/2 cups frozen corn
1 cup hot water
1 cup chopped onion
1 can (4 oz.) chopped green chilies
2 tablespoons uncooked long grain rice
1-2 tablespoons chili powder *I prefer 2 tablespoons
2 teaspoons beef bullion granuals
1/4 teaspoon salt

2 celery ribs, chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
1 can (8 oz.) tomato sauce

Directions:
1. Combine first group of ingredients in crockpot.
2. Cook on low for about 7 hours.
3. Add in second group of ingredients and cook for about 1 more hour. Be sure that meat in thoroughly cooked.

Notes:
If you want you can combine all of the ingredients except the tomato sauce in the beginning if you want the celery and olives to be tender. We prefer it to be a little more firm, so I save if until the last hour. Also, know your crockpot. If it cooks faster, you may not need it to cook for 8 hours.