We LOVE this recipe. I change it by using one can of Rotel tomatoes to replace a can of the regular tomatoes. Adds that nice little punch. I also use ground sausage because we prefer it. You can use either. Even though it says crock pot, I've done it on the stove many times to save time - takes about 30 min.
My family loves my loaded potato soup. I also like to make chicken and gnocchi soup like they have at Olive Garden. I’ve won the Golden Ladle award two years in a row at our faculty soup cook off with that one.
I love homemade soups. I make an easily and delicious hamburger soup that my family enjoys. It's not our favorite favotite, but it is so easy it's a frequent go to when I need a quick meal.
1. Brown a half lb hamburger and diced onion
2. Add a box of beef broth
3. Season with salt, pepper, basil, oregano, garlic, Mrs. Dash whatever you like and have handy
4. Add about 3 peeled and diced potatoes and simmer until tender
5. Add corn, peas, carrots, green beans - whatever you have in your freezer
6. Bring back to simmer and cook until veggies are done
7. Enjoy
Chicken and Dumplings and Hobo (Hamburger) Soup. I use a lot of packaged stuff for each.
For the chicken and dumplings, I cook chopped onions and/or celery in butter until soft then add a can of chicken broth and condensed cream of chicken soup. Once that is going good, I add either cubed, cooked chicken or even a can of chunk chicken and a bag of frozen mixed veggies. I add salt and pepper to taste.
Then, I add enough liquid to make it soupy again and drop sliced biscuits in for the dumplings. Lightly stir in the biscuits and then cover until the biscuits are fluffy and done in the center.
Same with the Hamburger soup. Brown and drain the burger. I add chopped onions too. Once that is done, I add full cans of veggies we like--short green beans, diced potatoes and tomatoes, carrots, corn, and such. I add a can of Beefy Mushroom soup and a small can of tomato sauce/paste. Add salt, pepper and garlic powder to taste. To make it heartier, I might add a bit of sugar or a packet of brown gravy mix.
It tastes best if I peel my own potatoes or carrots but I will use canned if I'm in a rush or feeling lazy.
It is "semi-homemade" and not quite store-bought but endlessly customizable. Both are super quick.
Ingredients
1 1/2-2 pounds ground chuck or beef
2-3 potatoes, diced (or 1/2 bag Simply Potatoes diced with onions)
1 cup diced carrots
1 cup chopped onion (I used chopped frozen)
3-4 cloves garlic, minced
1 envelope Lipton onion soup mix
1 1/2 cup frozen white corn
1 TB Worcestershire sauce
1 TB A1 Steak Sauce
1 can green beans, cut into halves (or 1 cup frozen)
2 cans Rotel tomatoes
1 can Campbell's tomato soup
1 1/2 - 2 cups V-8 juice (Spicy Hot is my fave)
1 can beef broth (this is roughly 2 cups; add more if needed)
2-3 dashes hot sauce or to taste
pinch red pepper flakes
1 tsp Italian seasoning
1 bay leaf
3 TB butter
kosher salt & ground pepper to taste
Instructions:
1. Put ground beef in skillet, season with kosher salt & ground pepper, and cook over medium heat until almost brown.
2. Add garlic the last minute or two of browning.
3. Remove from heat; drain fat and sprinkle dry onion soup on top.
4. Pre-cook potatoes and carrots to almost done. I use Ziploc Zip 'N Steam bags and cook for 4 minutes on high.
5. Add butter to potatoes and carrots; let sit until butter melts.
6. Stir potatoes and carrots until coated with butter.
7. Add potatoes, carrots, and green beans to the skillet with the meat.
8. Sprinkle vegetables with salt and lots of pepper.
9. Add all remaining ingredients - bring soup to a boil.
10. BReduce heat, and simmer at least an hour.
11. May transfer to a slow cooker; cook on high 4 hours or low 7 hours
One box of Stouffer's Frozen Lasagna. Since it's just DH and I I use the smaller one and not the family-sized.
Thaw enough to cut into 1" slices. Put in crockpot. cover with chicken broth. I used 2 cans for the small lasagna. Add Italian seasoning and garlic salt to taste. Probably a couple of Tablespoons of Italian seasoning and 1 T of garlic salt. Let cook on high for 3 hours or low for 6-8 hours.
When ready to serve, put shredded mozzarella cheese in the bottom of the bowl. Ladle soup over and sprinkle with Parmesan cheese. We have it with garlic bread.
So good and easy.
Plus aren't those crockpot liners the best invention ever!
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01-01-2021, 03:49 PM
