Best Taco Soup!

It's been forever, I know!! I will try to be better about posting! :)

Ok so I really don't like taco soup.. I've eaten it a few times because.. honestly, I didn't want to be rude. But, I'm the type of person who gets these urges to try things I haven't liked in the past.. After all, maybe it was just that recipe that I wasn't a fan of. So, I decided to give taco soup a second chance when I saw a recipe that wasn't like any of the past ones I've had. Usually they are really thin and kind of bland. The first thing I noticed about this recipe is that it was chunky. I like chunky.. plus it had diced green chilies in it.. I'll eat almost anything with diced green chilies in it. lol. I am definitely making this more often.. We ate it a few days ago and I've been eating it everyday for lunch since. It makes a TON! So, I froze some(hope that turns out).


Simple Taco Soup
2 lbs ground beef (I actually only used one.. oops.. still seemed like enough to me)
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (15 ounce) can mild chili beans
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained (I didn't have these so I used black)
1 (14.5 ounce) can stewed tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers (aka rotel)
1 (4 ounce) can chopped green chilies
1 (1 ounce) package ranch salad dressing mix

In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

We topped ours with a dollop of sour cream and some cheddar cheese.. Dipped chips in it and it was oooohhh so good! I think it would also be awesome with some diced up avocado thrown on top.

Tomato Tortellini Soup

I got this recipe out of the recent Taste of Home magazine. I thought it looked easy, tasty and something a little different from our normal. I halved the recipe because it served 10 people but when I put in half the amount of tortellini I felt it wasn't hearty enough for me, so I ended up using the whole package. I also felt it was lacking just a little in flavor, so I think next time I make it I will add more seasonings, I would recommend just adding to your taste. This is the recipe halved, so if you can double it if you want. I also made homemade bread sticks.. I got the recipe from My Kitchen Cafe. If you would like it you can go here. They were very yummy!


Tomato Tortellini Soup (5-6 servings)

1 package frozen cheese tortellini (or you could use fresh, frozen is just cheaper)
1 can healthy request tomato soup, undiluted
1 cup vegetable broth
1 cup milk
1 cup half and half
1/4 cup chopped oil-packed sun dried tomatoes
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp salt
1/2 cup shredded Parmesan (I had this yummy Parmesan mix I found at walmart in the bagged shredded cheese section.. it was SO GOOD!)
Additional shredded Parmesan, optional

Cook tortellini according to package directions. Meanwhile, In a dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Sooner than I thought...

While I am still not feeling up to cooking every night. I have been able to cook the past few nights and also had the energy to do the dishes. Which is a big improvement.. But, I don't know if it will continue or not.. we will see. I made this Veggie Meatball soup tonight and it was so yummy! It was super easy too! I know during this time of year easy meals are important to alot of people. I used my homemade meatballs but the recipe calls for frozen. So, you can make it as easy as you want. I usually make up big batches of my homemade meatballs(my hubby and I think they taste much better than the stores) and then freeze them. So, I usually have some on hand. If you would like my meatball recipe, let me know and I will post it. The recipe also calls for a can of stewed tomatoes, I think next time I will try Italian stewed tomatoes just for a little extra flavor. I also think it would be yummy with some fresh Parmesan cheese grated on top, but I didn't have any.


Veggie Meatball Soup
adapted from the taste of home

1 14 oz can Beef Broth
1 1/2 cup frozen mixed vegetables, thawed.
1 can stewed tomatoes
1 bag of frozen meatballs, thawed. (depending on how big your bag is.. I would just put in the right amount for each person in your family. I usually do 4 a person.)
2 Bay leaves
1/8 teaspoon pepper or to taste
1 cup pasta (use whatever you have on hand.. I used mini Farfalle)

In a slow cooker, combine the first 6 ingredients. Cover and cook on low for 4-5 hours or until heated through. Cook pasta as directed on package, drain. Add to soup and continue to cook for 10-15 minutes or until heated through. Discard bay leaves before serving.

Cheesy Vegetable Chowder.

First of all, fall is definitely here! It seems it got cold over night, and I hope it stays that way. I love fall weather! Well, a few weeks ago I went to The Taste of Home Show in Ogden with my mom. They made this cheesy vegetable chowder and I knew I had to have it! I have always been a huge fan of cheesy soup with vegetables, and I knew it would be a great way to get my little guy to eat them. I made this last night and it was sooo good! My meat-loving hubby even agreed. It might seem like alot of work but it really came together fast. Because of that I would recommend to have everything chopped, grated and opened, ready to go before you even start. This is definitely my favorite soup!


Cheesy Vegetable Chowder
slightly adapted from the Taste of Home magazine

1/2 cup each finely chopped carrot, celery and onion
1/4 cup chopped sweet red pepper
8 Tablespoons butter, divided
4 cups chicken broth
3 cups fresh broccoli florets
1 medium potato, peeled and diced
3/4 teaspoon Worcestershire sauce
1/4 tsp cayenne pepper (You can do more but I thought this was just right)
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
2 cups shredded SHARP cheddar cheese (make sure you use sharp or it might be bland)
Salt and Pepper to taste
Additional shredded cheese, optional

In a dutch oven, saute carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until the broccoli and potato are tender.

Meanwhile in a saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Continue to stir just until cheese is melted. Slowly stir cheese sauce into vegetable mixture. Season with salt and pepper to taste. Garnish with additional shredded cheese if desired.