Butternut Squash Soup

Ingredients:

1 (2 to 3 pound) butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups chicken stock, or chicken broth

Nutmeg

salt and freshly ground black pepper

Directions:

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Notes:

Looked too basic to be good. Don't be fooled. It's AMAZING! Very delicious. :)

Servings:

a very generous 6

Source:

Food Network

Quick Chicken Noodle Soup

Ingredients:
4 chicken breasts
5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes (or 4 teaspoons chicken bouillon granules)
1 (10 3/4-ounce) can cream of chicken soup
1 teaspoon basil
pepper to taste
1 cup frozen peas (optional)
1/2 of (11-ounce) package Grandma's Frozen Homemade Noodles, thawed

Directions:
Boil chicken in water for 20 minutes and cut up into small pieces. Boil veggies, bouillon and water together for 15 to 20 minutes. Add cut up chicken. Add cream of chicken soup, basil and pepper and bring to boil again before adding defrosted noodles and peas. Cook for an additional 5 minutes. (You can use 2 quarts of chicken broth instead of water and bouillon.)

Notes:
I love this soup! The noodles seemed to need more than 5 minutes when I last made this. The noodles are hard to find, but in the grocery store. I found them by the frozen breakfast foods.

Source: Favorites

Crock Pot Beef Stew

Ingredients:
1 lb. stew meat
3-4 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
3-5 potatoes (less if using Idaho, more if using red)
1 can cream of mushroom soup
1 can tomato soup
1 package Lipton onion soup mix
1/4 cup water

Directions:
Place all ingredients, in order listed, into crock pot, and cook all day on low, or around 5 hours on high.

Notes:
This is really a loose recipe. I used two cans of cream soups and one small can of tomato sauce last. Also, the veggies are mostly to your liking, and what will fit in your crock pot. Play with it, you can't go wrong.

Source:
Mom

Lentil Vegetable Soup

Ingredients:
2 cups lentils, rinsed and drained
1/2 pound sausage, cooked and drained
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
3 tablespoons chopped parsley
1 clove garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
8 cups water
1 (16-ounce) can crushed tomatoes
2 tablespoons red wine vinegar

Directions:
Place all ingredients in soup kettle, except tomatoes and vinegar. Cover and simmer for 1 1/2 hours. Add tomatoes and vinegar. Simmer 30 minutes longer.

Time: 2+ hours
Servings: 8?

Source:
Favorites Cookbook

Mom's Taco Soup

Ingredients:
1 pound ground beef
1 onion, chopped
1 (15-ounce) can kidney beans, drained
1 (29-ounce) can crushed tomatoes
1 (15-ounce) can corn, with juice
2/3 of the corn can filled with water (about 1 cup)
1/2 to 1 taco seasoning packet
1 tablespoon sugar

Directions:
Cook beef with onion in a large soup pot until cooked through. Add remaining ingredients and boil and simmer, covered, for 30-35 minutes.

Time:
45 minutes start to finish

Servings:
About 8?

Source:
Shari Lindsay

Grandma Jean's Chili

Ingredients:
1 pound ground beef
large onion, chopped
garlic salt
1 (29-ounce) can stewed tomatoes
2 small cans tomato sauce
1 (15-ounce) can S&W kidney beans
1 (29-ounce) can chili beans (or 1 (15-ounce) can of both chili and white beans)
2 to 3 tablespoons chili powder
1 teaspoon sugar
bay leaf

Directions:
Cook the ground beef with the onion and garlic salt. Simmer until onions are tender. Then add remaining ingredients and simmer, covered, two hours.

Time: 10 minutes prep, simmer two hours
Servings: I'm not sure, but we usually have enough to freeze half and eat the remaining half for two days. 12 maybe?

Notes:
This is comfort food! A family favorite. Sometimes I add a third can of tomato sauce if it looks too thick. I usually rinse and drain all my beans, but not draining could make it not so thick. Also, I don't usually have time to let it simmer for two hours, but it is still very good. I like it on the spicier side, so I add a lot of chili powder. I also like to use half chili beans half white beans for color and variety. Very easy, filling, and tasty!

Source:
Grandma Jean

Chicken Taco Soup

Ingredients:
6 cups water
6 chicken bullion cubes
4 chicken breasts, cooked and cubed
1 teaspoon cumin
1 or 2 tablespoons chili powder
1 (29-ounce) can crushed tomatos
1 tablespoon sugar
1/2 cup rice
1 (15-ounce) can garbanzo beans, undrained
corn chips
cheese, grated
cilantro, chopped
sour cream
2 limes, quartered

Directions:
In a large pot, bring water to a boil; dissolve bullion cubes. Reduce heat to low. Stir in cubed chicken, cumin, chili powder, tomatoes, sugar, rice, and garbanzo beans. Simmer for about an hour. When ready to serve, add remaining ingredients as toppings to individual servings.

Time: 20 minutes prep, 1 hour simmer
Servings: 8

Notes:
This is a really basic soup, but with the cilantro and lime, it is fantastic!!

Source:
Chanelle Scown, via Essential Mormon Celebrations