Santa Fe Soup
Debbie McLain’s Recipe
2 pounds of ground beef
1 large onion chopped
2 one ounce envelopes of Ranch dressing mix
2 envelopes of taco seasoning mix
2 cans of white shoepeg corn (drained)
2 cups of water
1 can of black beans, undrained
1 can of pinto beans, undrained
1 can of kidney beans undrained
1 large can of whole tomatoes (or 2 regular cans of diced tomatoes)
1 can of original or mild Rotel
In a Dutch oven, cook ground meat and onion until meat is browned and onion is
tender, then drain. Add remaining ingredients, blending well. Bring to a boil.
Reduce heat, cover and simmer for 2 hours.
Cook ground meat and onion in a fry pan until meat is browned and onion is tender and drain. Then put cooked meat and onions into a crock pot and add remaining ingredients, mixing it well. Turn crockpot on high for approximately 2 hours or on low for 3½ to 4 hours.
Optional Toppings: Chopped green onion, Sour Cream, Grated Cheese, or Tortilla Chips
Cream of Broccoli with Chicken Soup
Lee Parker’s Recipe
6 tablespoons of butter
half of a small onion, finely chopped/minced
6 tablespoons of flour
3 chicken bouillon cubes
one-half teaspoon of Lawry’s seasoning salt
one-fourth teaspoon black pepper
four and one-half cups of milk
one 14 ounce package of frozen broccoli florets
1 pound of cooked diced chicken
Melt butter in a medium saucepan and lightly sauté onion, then add flour, bouillon cubes and seasonings. Stir until smooth and remove from heat. Gradually whisk in milk and bring to a boil over medium heat. (Only boil for 1 minute.)
Cook broccoli according to directions on the package, then drain and add it to the creamy soup base mixture. Add the diced, cook chicken to the soup and simmer for 10 minutes. Now your can put the soup in a crockpot ad set it on low until ready to serve.
**Additional note: You can make this in the crockpot and triple the creamy soup mixture and add 2 packages of broccoli and another pound of cooked chicken.
Chicken and Beef Vegetable Soup
Annie Mobley’s Recipe
2 boneless chicken breasts ,chopped
1 pound of hamburger meat
1 medium bag of frozen mixed vegetables
1 medium chopped onion
one-half cup of rice
4 medium white potatoes, diced
2 cans of tomatoes
1 can of tomato sauce
1 tablespoon of flour
salt and pepper to taste
Boil chicken until done. Add mixed vegetables, onion, rice, tomatoes and tomato sauce. Salt and pepper to taste. Brown hamburger meat, drain. Add cooked hamburger to soup. Mix 1 tablespoon of flour with one-fourth cup of water and add it to the soup. Keep soup stirred and simmer until rice is cooked.
**This soup is a meal in itself!
Easy Crockpot Potato Soup
Paul McNamara’s Recipe
6 slices of cooked bacon, crumbled
3 cups of diced potato
one-third cup of chopped onion
1 (16 ounce) can of creamed corn
3 cups of chicken broth
1 teaspoon of salt
one-fourth teaspoon of pepper
1 can of evaporated milk
Put the first 7 ingredients in the list in a crockpot. Cook on low for 8-10 hours, then add evaporated milk. Cook for an additional 45 minutes and serve.
** Instead of crackers, have a nice thick, crusty bread with your soup.