Beef Taco Soup

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I found this recipe online years and years ago.  I wish I knew who to credit.  This recipe is super easy and so tasty.  It freezes great so I always make a double batch and freeze some.  If you want to make it even simpler, have 1 pound packages of ground beef already browned and in the freezer.  It tastes great served with corn muffins and topped with cheese (which also freeze well by the way).
Beef Taco Soup
(found online)
1 lb. ground beef
1 can whole/diced tomatoes
1 can kidney beans w/juice
1 can garbanzo beans w/juice
1 can black beans w/juice
1 can corn
2 small cans tomato sauce
1 pkg. taco seasoning
-Brown hamburger in a large pot, then add all the canned ingredients. 
-Cook until boiling, then add the taco seasoning and simmer for 10-15 minutes (or until beans are soft).
-Add the corn during the last 5 minutes of cooking. 
-Serve with grated cheese on top.
To Freeze:   Cook completely, then let cool completely.  Spoon into gallon Ziploc bag.
To Serve:   Thaw overnight in fridge.  Warm in a pot on the stove top or in the microwave.

Homemade Tomato Soup

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So, I try to have “meatless” night once a week.  When we would have grilled cheese, I always got a can of condensed tomato soup for my hubby to dip his sandwich in.  I didn’t care for the soup all that much.  Then, someone introduced us to this recipe.  Now, the entire family dips grilled cheese sandwiches in this delicious soup!  We love it.

**I haven’t tried freezing it yet.**


Butternut Squash Soup

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We started making this soup last fall when we had over 20 butternut squash growing voluntarily in our garden!  I say voluntarily because the butternut squash we threw out the year before in our compost bin starting growing out of the compost bin!  We had only tried this veggie once or twice so we had to figure out what to make with it.  This soup is meatless and full of veggies.  My husband thinks it needs some seasonings/spices, but I’m not an adventurous cook and I’m not sure what would go with the flavors.  We top it with salt and cheddar cheese because the potato flavor in this is strong.  Since we like cheese on potato soup, too, it just seems to go with this!  The soup freezes great and reheats well.




Pasta Fagioli Soup


So, I tried two different knock offs of Olive Garden soups this week….Chicken Gnocchi and Pasta Fagioli.  I was so disappointed when the Chicken Gnocchi did NOT taste like Olive Garden’s and it really didn’t taste good at all.  So bummed.   BUT, the Pasta Fagioli turned out delicious and made an enormous amount.  The recipe completely filled my  crock pot to the top.  That’s way too much soup for our family, so before adding the pasta at the end, I scooped out half of the soup into a freezer bag.   I will freeze that half and add the pasta to it when reheating.  The half that remained in the crock pot got the pasta added the last hour or so.  I hope you enjoy…it was SUPER easy.


(I would give credit, but my mom sent me this recipe & I don’t know where she got it from!)

2 lbs. ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 (28 oz.) cans diced tomatoes, undrained

1 (16 oz.) can red kidney beans, drained

1 (16 oz.) can white kidney beans, drained

3 (10 oz.) cans beef stock—I used a 32 oz. carton of beef broth

3 tsp. oregano

2 tsp. pepper

5 tsp. parsley

1 (20 oz.) jar spaghetti sauce

8 oz. pasta

-Brown beef in a skillet.  Drain fat and place in crock pot.

-Add all other ingredients, EXCEPT pasta.

-Cook on low 7-8 hours or high 4-5 hours.

**At this point, if you want to freeze half, separate it out.

-During last 30 min on high or 1 hour on low, add pasta.

**We served with Parmesan cheese on top and homemade rolls as a side.

I also think you could assemble all ingredients (except pasta) with the beef already browned and place in a freezer bag.  Freeze.  Then, when you want to make it, thaw overnight and dump in the crock pot the following morning.  Still wait to add the pasta till the last hour or so.


White Chicken Chili


This tasty recipe is adapted for freezing from a Rachel Ray recipe.  If you are picky, don’t let the jalepeno & tomatillo ingredients scare you off.  It is not too spicy and is absolutely delicious.  Enjoy!

White Chicken Chili

2 tablespoons canola oil
6 (6-ounces each) boneless, skinless chicken breasts, cut into bite-size pieces
Salt & pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup mild tomatillo salsa (green salsa)
4 cups chicken broth
1 (15-ounce) can cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
juice of 1 lime
shredded Monterey Jack or Pepper Jack cheese
tortilla chips

-Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently.

-Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir.

-Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes.

-Remove the chili from the heat and add the cilantro, parsley, and lime juice.

To Freeze: Allow it to cool before spooning into 1 gallon freezer bag.  Freeze shredded cheese in a separate bag.

To Serve: Thaw overnight. Reheat on stovetop.  Top with cheese and crushed tortilla chips.

Old Fashioned Chicken & Dumplings


Got this recipe from one of our co-op members in WV! Thanks Rhonda!

1 (2 1/2 to 3 lb.) broiler-fryer chicken
1 tsp. Salt
2 cups all-purpose flour
1/2 tsp. Salt
1 cup buttermilk
2 quart water
1/2 tsp. pepper
1/2 tsp. Baking Soda
3 Tbs. shortening
Place chicken in a Dutch oven; add water and 1 tsp. salt. Bring to a boil; cover, reduce heat, and simmer 1 hour, or until tender. Remove chicken and let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.

Combine flour, baking soda, and 1/2 tsp. salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface and knead lightly 4 or 5 times.

For drop dumplings, pat dough to 1/4 inch thickness. Pinch of dough in 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium-low and cook 8-10 min. or to desired consistency, stirring occasionally. Stir in chicken.
**Note: For rolled dumplings, roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough, one piece at a time, into boiling broth, gently stirring after each addition.

To Freeze: Label containers. Allow the chicken & dumplings to cool & then spoon into Ziploc bags or plastic containers.

To Serve: Thaw & reheat on stovetop stirring constantly or in the microwave.

**My husband thinks this is a little too bland, needs more salt, pepper, or something! 🙂 So, season to your liking.