Creamy Vegetable Soup

Easy, healthy, and delicious!

Ingredients:

6 Tbsp. butter, divided
1 1/2 c. carrots (3 large)
1 c. celery (2-3 stalks)
1 small yellow onion
2 cloves garlic, minced
3-4 c. chicken broth
3 1/2 c. potatoes
3 c. broccoli
desired seasoning (salt & pepper, thyme, Italian)

6 Tbsp. flour
3 c. milk
1/2 c. heavy cream
2 c. sharp cheddar cheese
1/3 c. parmesan cheese

These ingredients are SO flexible. Use whatever veggies you like or have, and pack this full of them. I don't use cream, just 2% milk, and whatever cheese I have. 

Directions:

• In a large pot over medium heat, melt 2 Tbsp. of butter. Then add diced carrots, celery, and onion and saute for 3 minutes. Then add the minced garlic and cook for 1 minute longer.
• Stir in chicken broth, potatoes, and seasoning. Bring to a boil over medium-high heat, then reduce to medium heat, cover with a lid, and cook for 15 minutes
• Stir in broccoli (zucchini and squash at this point if you use them) and cook for 5 minutes, or until veggies are tender

Roux/Cream Sauce:

• While veggies are cooking, melt remaining 4 Tbsp butter in a medium saucepan over medium heat.
• Stir in flour and whisk constantly for 1 minute, then slowly stir in milk and cook until mixture is thick and gently boiling (add heavy cream if using)
• Once veggies are tender, pour roux into soup and stir
• Remove soup from heat, add cheese and stir until melted

*If I didn't chop my veggies small, I'll puree some of the soup so it isn't too lumpy

Taco Soup

Stephen loved this - had seconds and left-overs, always a good sign.
Very easy and very quick!

originally from High Heels & Grills

Ingredients:
1 can black beans (drained & rinsed)
1 can pinto beans (drained & rinsed)
1 can petite diced tomatoes (I prefer to puree these a bit:)
1 can sweet corn (drained)
1 can chicken breast (drained)
2 cans cream of chicken (or 1 for a runnier/more red sauce)
1 can green enchilada sauce (I do 1/2, we're wimpy)
1 can chicken broth
Taco seasoning

Directions:
Dump all in one pot, heat until warm and mixed, serve!

Three Bean Cassoulet

I first had this at Aleasha's.  Dad really likes dishes with beans and tomatoes. I usually add more diced, flavored tomatoes to make it more liquid and soup-like. Cooked cut up meat could also be added to be more of a stew.

Ingredients:
1 (16 oz.) can stewed tomatoes, undrained, cut up
(I add another can of diced, flavored tomatoes)
1 (15.5 oz.) can butter beans, drained
1 (15.5 oz) can northern beans, drained
1 (15.5 oz) can garbanzo beans, drained
1 C. finely chopped carrots
1 C. chopped onions
2 garlic closes, minced
2 tsp. dried parsley flakes
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. pepper
1 bay leaf

Combine all ingredients in 2 quart slow cooker; cover.  Cook on high setting 30 minutes.  Reduce to low setting; cook 5-6 hours or until vegetables are tender.  Remove bay leaf before serving.

Optional oven directions:  Heat oven to 350°.  Combine all ingredients in ungreased 2 quart casserole.  Bake at 350° for 35 to 45 minutes or until vegetables are tender, stirring occasionally.  Remove bay leaf.

Zupas Night!!

Aleasha and I unknowingly put together what I will call Zupas night, it was that good! We had soup and sandwiches, perfect for the rainy days that are never ending here in Provo...

Vegetable Sandwich
spread:
6 oz cream cheese
2 avocados
garlic salt
-beat the cream cheese and avocados, adding salt to taste
sandwiches:
-cut desired vegetables (peppers, cucumbers, onions, tomatoes, lettuce, etc.)
-toast choice of bread in oven
-build sandwich as desired!

Tomato Basil Soup
it's a soup, so play around with it!
You can make a pesto sauce from scratch, or get one from the store. I chose the lazy way

Ingredients:
1/4 c. butter
3/4 tsp dried oregano
2/3 c. chopped onion
2 celery stalks, diced
pesto sauce
3 cans tomatoes - diced, stewed, or sauce (no chunks!)
2 tsp sugar
1 1/3 c. heavy cream

Directions:

• In a large pot, melt butter then add oregano, onion and celery. Saute until the onions are transparent, then add the pesto sauce
• Add tomatoes and sugar. If your soup is a weird color, don't worry, it will turn red as the veggies cook
• Transfer soup to a crock pot, cook on low for 2-3 hours
• Once done cooking, puree the soup if desired, then cook for another hour in crock pot
• After 4 hours in the crock pot, stir in cream and serve!

Cauliflower Cheddar Soup

2 T. butter
1 medium onion, chopped
1/4 c. flour
1/2 tsp. salt
2 c. milk
2 c. chicken broth
1 head cauliflower, cut up
2 c. shredded Cheddar cheese

-In a 4-quart saucepan, add butter over medium heat. Cook onion until golden brown, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently
-gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
-mash cauliflower in blender or food processor until very smooth
-return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve!