Crock Pot Hamburg Vegetable Soup

1 pound ground beef
1 can tomato soup
2 cans (small) beef broth
1-1/4 cup water
10 oz. frozen mixed vegetables
1 teaspoon garlic powder
1 envelope onion soup mix
14 oz. can diced tomatoes, undrained
Potatoes

Brown ground beef and drain, mix in the onion soup mix. Use fresh potatoes, par boil.

Add all ingredients to crock pot. 7-8 hours low or 5-6 hours high.

Can serve with noodles.

*My Notes:*
-Thank you Sharon!

Creamy Chicken Potato Soup

1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups chicken broth
2 medium potatoes, cut into ½ inch cubes
1 ½ cups diced cooked chicken breast
½ teaspoon salt
¼ teaspoon pepper
¼ cup flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

In large saucepan, sauté onion in butter until tender. Stir in broth and potatoes. Bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt, and pepper.

Combine flour and milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley chives.

Tomato Basil Chicken Noodle Soup

1 bag egg noodles
1 pound chicken breasts, cut into bite size pieces
1 large onion, chopped
3 tablespoons olive oil
2 tablespoons garlic, minced
½ teaspoon salt
½ teaspoon pepper
2 cans (14.5 oz.) diced tomatoes or basil, garlic and oregano diced tomatoes
2 cans ( 14.5 oz.) chicken broth
2 cups basil, freshly chopped
1 cup parmesan cheese, grated
Cook noodles according to package directions and set aside.

In soup pot, sauté chicken pieces and onion in olive oil until onions are clear and chicken is done.

Add garlic, salt and pepper. Sauté 1 minute more. Add diced tomatoes and chicken broth. Heat until mixture is boiling.

Add noodles and basil. Bring mixture back to boil and serve immediately. For added serving appeal, top off each serving with parmesan cheese and serve with your favorite crackers.

Pizza Soup

Pizza Soup

9-10 large tomatoes or more, depending on how many you are cooking for
Milk
2 tablespoons butter
Italian seasonings
Pepperoni
Parmesan cheese
Mozzarella cheese
Salt and pepper
Oregano

Blanch tomatoes and let cool. Peel and mash into pot; add butter. Add enough milk to cover tomatoes. Add more, if desired.

Stir in Italian seasonings to taste. Add pepperoni, Parmesan cheese, oregano. Cook to a boil. Turn off heat and add mozzarella cheese. Serve with bread or croutons.

Kielbasa Soup

½ pound kielbasa, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib with leaves, thinly sliced
4 garlic cloves, minced
2 cans (14.5 oz. each) chicken broth
1 can (15.5 oz) great northern beans, rinsed and drained
1 can (14.5 oz) stewed tomatoes, cut up
1 small zucchini, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper

In a nonstick skillet, cook kielbasa over medium heat until lightly browned.

Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until veggies are tender. Transfer to a slow cooker. Stir in the remaining ingredients.

Cover and cook on low for 8-9 hours

*My Notes:* This recipe is perfect for finishing the holiday leftovers!

Creamy Montgomery Jack Soup

2 ½ cups water
1 medium tomato, chopped
1 (12 oz) can evaporated milk
1 (10 ¾ oz) can condensed cream of onion soup, undiluted
1 (10 ¾ oz) can condensed cream of potato soup, undiluted
1/8 teaspoon garlic salt
8 oz. bulk Monterey Jack cheese, cut into 1 inch cubes

In a large saucepan combine the water and tomato. Bring to a boil; boil for 5 minutes.

Stir in milk, soups and garlic salt. Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese.

Cheeseburger Soup

1 ½ cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
¼ cup chopped green pepper
1 garlic clove, minced
1 tablespoon beef bouillon granules
½ teaspoon salt
1 pound ground beef cooked and drained
2 ½ cups milk, divided
3 tablespoons flour
8 oz. American Cheese, cubed
¼ to 1 teaspoon cayenne pepper,
optional

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in beef and 2 cups of milk; heat through.

Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened or bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Serve or cool.

*My Notes:*
-Although this recipe may seem a bit odd, try it and I am sure the whole family will love it.