Category Archives: Soups

Chicken and Winter Squash Chowder

I found this recipe online.  I did make a few changes with what we had.  We really liked this soup.  I think next time I would double the kale.  (print recipe)

1 cup boneless skinless chicken breast, cubed

1 cup onion, diced

1 cup celery, diced

1 cup carrots, diced

1 cup butternut squash, peeled and cubed into 1/2 inch chunks

2 Tablespoons tomato paste

2 Tablespoons flour

1/3 cup apple cider

2 cups chicken broth

1 teaspoon oregano

2 cups kale, chopped

salt and pepper to taste

In your dutch oven, brown chicken lightly over medium heat.  Add the celery, onions, carrots, squash, and oregano.  As vegetables soften and begin to brown, add tomato paste.  Sprinkle flour over the vegetable mixture. 

Reduce the heat to low, add chicken broth and cider, simmer 25-30 minutes.  Toss in the kale just prior to serving.  Season with salt and pepper to taste.


Cheesy Hamburger Soup

I came up with this “recipe” after reading about cheeseburger soup.  I used some leftovers that needed to be used and then added what I thought it needed.  My family doesn’t care for Velveta cheese, so I tried something different.  {print recipe}

Cheesy Hamburger Soup

1 pound ground beef

1 onion, diced

1/2 pepper, diced

2 stalks celery, diced

6 medium potatoes, peeled and cubed

3 carrots, peeled and sliced

1 cup corn

1 can Nacho Cheese Fiesta soup

1 quart diced tomatoes, undrained

Start by browning your ground beef along with the onion, peppers, and celery.  Drain the meat and then add the other ingredients.  You will want to make sure your stir the soup often as the nacho cheese soup may stick.  Cook until the potatoes and carrots are tender.

Crock pot hamburger soup

I got this recipe from The Family Homestead.  I made a few changes and everyone really liked it. {print recipe}

1 pound hamburger

1 onion, chopped

2 celery stalks, sliced

1 quart green beans, undrained

6 carrots, peeled and sliced

5 potatoes, peeled and diced

1 quart diced tomatoes, undrained

3 cups water

1 Tablespoon beef bouillon

2 Tablespoons Worcestershire sauce

2 cans cream soup

salt and pepper to taste.

Brown the hamburger and onions until meat is no longer pink and the onions are soft.  Add all ingredients to crock pot and stir.  Cook on high for 5 – 6 hours.

Beef Stew

I make this beef stew using soup bones that we get from the butcher. 

Soup bones with beef on them







1 quart diced tomatoes

salt and pepper to taste

This is a recipe I don’t really have specific amounts.  I usually use what we have on hand, and what we like.  I start out by putting the soup bones and water to cover them in my crock pot and cook them most of the day.  Take the soups bones out and let them cool enough to pick the meat off.  Strain the beef broth into a dutch oven.

Add the remaining ingredients except the peas.  Bring to a boil and let the potatoes and carrots cook.  When they are almost tender, season to taste and add the peas.  Cook for about 5 more minutes or so.  Thicken with corn starch or flour if desired.

Chicken and Noodles

I got this recipe from The Pioneer Woman Cooks.  I have made a few changes to suit our taste.  I like a lot more carrots than she calls for and we prefer sage over thyme. {print recipe}

Chicken and Noodles

1 whole chicken, cut into pieces

5 carrots, peeled and diced

3 stalks of celery, sliced into 1/2 inch pieces

1 onion, diced

1 teaspoon salt

1/2 teaspoon turmeric

1/4 teaspoon black pepper

1 teaspoon sage

1 teaspoon onion powder

2 teaspoons dried parsley

1/2 recipe homemade noodles

Cut your chicken into pieces and put in your dutch oven.  Cover with water.  Bring to a boil and simmer for 50-60 minutes.  Remove the chicken from your pot and let cool a little bit.  Strain the broth and put back in the dutch oven.  Cut the chicken into bite size pieces and set aside. 


Dice the carrots, celery, and onions into pieces and add that to the pot of strained chicken broth.

Onions, carrots, and celery

Measure the spices and seasonings and add to the vegetables and chicken broth.  Add the chicken and let it simmer about 10 minutes or so.


Add the noodles and let them cook about 8 – 10 minutes.  You can thicken your soup at this time if so desired.


Taco Soup

We like taco soup and we generally serve it with corn bread or rolls.  I will use 1 – 2 cups dried beans in place of the canned beans in this recipe. {print recipe}

1 pound ground beef

1 quart diced tomatoes

1 quart tomato juice

1 package corn

2 cans drained black beans

1 onion, diced

2 stalks celery, diced

1/2 pepper, diced

2 cans Nacho Fiesta cheese soup

1 package taco seasoning

In a skillet, brown your ground beef, onions, peppers, and celery.  Drain your meat mixture and then combine everything in the crock pot.  Cook on low for several hours so that the flavors blend together.  This soup is best done in the crock pot because of the nacho cheese soup.  I have tried to do it on the stove top and you have to constantly stir it so that it won’t stick.

Crock pot Lentil Soup

I got this recipe from Tasty Kitchen.  For the most part, I followed the recipe as written.  I did eliminate the thyme (I just don’t care for the taste).  I forgot to add the vinegar, but it did say optional.

2 cups lentils

2 cups carrots, sliced

2 cups celery, sliced

2 cups onions, diced

5 cloves of garlic, minced (I did use garlic powder)

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon thyme

2 whole bay leaves

7 cups of chicken broth

3 cups water

1 quart diced tomatoes, undrained

Fresh parsley (I did use about 1 teaspoon dried)

White vinegar (optional)

Rinse lentils and place in crock pot with everything else, except for the vinegar and fresh parsley.  Cover and cook on low for 12 hours, or on high for 6 hours.  Discard bay leaf and then add parsley and vinegar if desired.

Crock pot Pasta Fagioli

This recipe is from A Year of Slow Cooking website.  I made a few changes to this recipe to use what I normally have on hand.  If you want the original recipe, go to the website and search for it.


Pasta Fagioli

1 pound ground beef, browned


4 carrots, peeled and sliced

1 large onion, diced

2 celery stalks, diced

1 1/2 cups cooked white beans

1 1/2 cups cooked red beans

1 quart diced tomatoes, undrained

1 jar of spaghetti sauce (I think next time I will use my own spaghetti sauce)

4 cups beef broth

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 teaspoons dried oregano

1/2 Tablespoon Tabasco sauce

1 cup dry pasta (I used elbow macaroni)

Add all ingredients except for the pasta to the crock pot.  Cover and cook on low for 8 hours, or on high for 4 hours.  Stir in the pasta and continue to cook on low for one hour.

Split Pea Soup

This is a recipe that I kind of guess at the measurements.  I can remember having pea soup as a child.  My parents use to have this cook top that had a deep well in it.  They would cook the pea soup in that deep well and it turned out really good.  I can also remember cutting a backpacking trip short and my parents took us to the Andersen’s Pea Soup Restaurant. {print recipe}

Pea soup cooking on the cook stove.

3 cups of dried split peas

1 large onion diced

4-5 carrots, peeled and sliced

1 cup diced ham

1 teaspoon oregano

1/2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chicken bouillon

2 quarts water or more

Saute the onion in a little olive oil.  While those are sauteing, rinse the split peas in running water.  Let the peas drain.  Add the ham to the onions and saute the onions and ham for another minute or two.  Add the peas and seasonings and water.  Bring to a boil and let it gently simmer, stirring occasionally.  After an hour or so add the sliced carrots.  Continue simmering for another hour or two.  You may need to add more water if you don’t like it really thick.  I let this simmer most of the afternoon on my cook stove today.

Ham, Broccoli, and Potato Chowder

I got this recipe off the internet. I have made a few changes to this recipe.  I use olive oil to saute the onions in instead of butter.  I also changed the thyme that the recipe called for to sage.

1/2 pound ham, cubed

1/4 cup butter

2 cups milk

3 cloves garlic, minced

1 large onion

32 oz. chicken broth

pinch of sage

1 bay leaf

1/4 teaspoon onion powder and garlic powder

3 Tablespoons flour

1/4 teaspoon pepper

1/2 cup sour cream

1/4 pound cheddar cheese, grated

2 large potatoes, peeled and cubed

1 package corn, thawed

1 package broccoli, thawed

pinch of salt to taste

In a large soup pot, melt 2 Tablespoons of butter.  Saute onion until light brown and translucent; add ham cubes.  Stir over medium heat for several minutes.  Add garlic and saute for another minute or two.  Add a pinch of sage and then stir in the chicken broth.  Add potatoes and bay leaf.  Bring to a boil and reduce heat to a simmer.  While stirring with a whisk, sprinkle in flour, stirring until smooth.  Add garlic and onion powder.  Simmer for 15 minutes.  Stir in broccoli and corn.  Continue to cook over medium heat until all vegetables are tender.  Combine sour cream and milk.  Add to soup and simmer until heated through.  Add cheese and remaining butter (if desired) and simmer, stirring until cheese has melted.  Season with salt and pepper to taste.