Hamburger Soup

Spring has arrived so I kind of missed the boat on making this amazing soup but I figured better late than never! This is a soup that is best served with fresh baked bread on a cold night. It has amazing powers that instantly make your nose run and if you weren't cemented in your chair eating this soup, maybe you would go catch it. The liquid portion of this recipe is mainly a guesstimation (mixture of a guess and an estimate, a term that my high school science teacher swore would get us through college exams) so fell free to add more vegetable broth. This time my 'soup' was a little more 'runny casserole' but it was good none the less.

Hamburger Soup

Source: Mrs. O's mom

Ingredients

1 lb hamburger. browned and drained

1 med onion sauteed with hamburger

1/2 c celery chopped

1/2 c carrots chopped

1/4 c barley (instant)

1 can stewed tomatoes

salt and pepper to taste

8 c water

6-10 ounces vegetable broth (this is where you can guesstimate, anywhere between 1/2 to a full can)

1 envelop Country Vegetable soup mix

1/2 c macaroni

Directions

Combine all ingredients-except soup mix and macaroni-in a large stock pot. Cook for 1 hour on med/high heat allowing for a simmer. Add soup mix and macaroni and cook for an additional 1/2 hour.

Crock Pot Taco Soup

The hubs has been working out of town during the week and with my crazy school schedule, I have found myself rarely making time for supper or having anything more substantial than cereal. I took this as a time to make something for myself, something that he wouldn't normally eat. The recipe I decided on was Crock Pot Taco Soup and I'm pretty dang glad I did. I was quite happy with the way this turned out and I couldn't have asked for an easier recipe.

Crock Pot Taco Soup

Source: Adapted from AYearOfSlowCooking

Ingredients:

2 cans of kidney beans

2 cans of pinto beans

2 cans of corn

1 large can of diced tomatoes

1 can tomatoes and chile's

1 packet taco seasoning

1 packet ranch dressing mix

1 lb browned ground hamburger

1/4 tsp garlic salt

shredded cheese, sour cream and black olives to garnish

Directions:
1) Brown meat, drain fat and pour into crock pot

2) Sprinkle seasoning packets and garlic salt on top of meat

3) Drain and rinse the beans and add

4) Add the entire contents of the corn and tomato cans

5) Stir, cover and cook on low for 8-10 hours or high for 4-5.

Loaded Potato Soup

I remember the first time I ever had loaded bake potato soup it was days before my wedding and my mom, sister and I were out running last minute errands for the big day. We decided to stop at Chili's for lunch and on the menu was unlimited Caesar salad and loaded baked potato soup. I was so excited, in fact, never before had I been so excited for soup and salad. Okay, okay, I know I could have probably eaten a Thanksgiving day meal for the amount of calories these glorious bowls contained but it was just SO worth it. The sad part is that the closest Chili's to my house is an hour away! I guess that helps me have it only as a treat ;(

Anyways, in my continued love for Sandra Lee's Semi-homemade magazine, I came across this super simple recipe for loaded potato soup. Now, this soup was pretty dang good and easy, however, I managed to make it about as difficult as possible! I HATE cooking bacon and for all those who know me can attest to this little fact. I hate that it splatters, I hate the greasy clean up and I HATE HATE HATE the smell it leaves in the house! Wow, that's a whole lotta hate, but I LOVE to eat it, so there lies the problem.

I usually cook bacon on my electric skillet because I can cook alot, scrape off the grease (cuts down on splatter) and slightly reduces the smell when I cook it on low heat. Well this recipe called for some of the grease to be reserved and to cut down on dishes, I just cooked it in the large pot. Well, I had a friend walking through the door (with her newborn!!) and a general lack of experience with frying bacon in its grease, which resulted in very burnt bacon in about .2 seconds. Bummer! I actually said, 'screw the soup,' and went to see the baby!

Well, round two was for supper that night when I decided to attempt it again as I had really been looking forward to this soup for weeks! This time it went much better, came out with perfectly cooked bacon, but the brain child that I am, forgot that bacon grease holds it's heat very well and after letting it cool for a mear couple seconds, I inserted my PLASTIC measuring spoon to reserve the grease. Smart, right? Needless to say, I am now left with an oblong spoon instead of a circle.

I don't mean to give this soup a hard time because all the faults were my own but oofta, when your head isn't in the right place, it's time to get out of the kitchen! Next time I make this soup, I plan to cut the potatoes up into 3-4 pieces so it will be more soup like and less like potatoes with gravy.

Loaded Potato Soup

Source: Sandra Lee's Semi-homemade Oct/Nov 2009

Ingredients:

6 bacon slices

1/4 cup green onion

1 (14 ounce) can vegetable broth

1 cup sour cream

1 cup whole milk

1 (20 ounce) bag red potato wedges, Simply Potatoes brand

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Garnish: shredded Cheddar cheese, chopped fresh chives and sour cream

Directions:

1. In a large heavy-bottomed pot, cook bacon until crisp; remove bacon; and drain on paper towels, reserving 1 tablespoon drippings in pot. Crumble bacon.

2. Cook green onion in hot drippings over medium-high heat for 3 minutes, or until tender. Add broth. Whisk in sour cream and milk. Add potatoes, salt, and pepper. Cook for 15 minutes, or until heated through. Top with crumbled bacon, and, if desired, garnish with shredded Cheddar cheese, chopped chives and sour cream.