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Instant Pot Broccoli Cheddar Soup

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Instant Pot Broccoli Cheddar Soup
Course: Side Dish
Cuisine: American
Keyword: broccoli cheddar soup, instant pot broccoli cheddar soup, instant pot soup
Author: Linda
Ingredients
  • 4 cups chicken broth
  • 1 tsp Better Than Bouillon Roasted Chicken Base
  • 4 cups bite size broccoli florets (frozen or fresh)
  • 2 cups grated sharp cheddar cheese
  • 2 Tbsp butter
  • 1 cup diced onion
  • 1 cup grated carrots
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp red pepper flakes
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 2 cups heavy whipping cream (or half and half)
Instructions

  1. Press the saute button and preheat your instant pot.

  2. Add butter and onion and saute for about 3 minutes, until the onion is tender.

  3. Add garlic and mix, cook until fragrant (about 20 seconds).

  4. Add your chicken broth, Better Than Bouillon, broccoli, carrots, salt, pepper and red pepper flakes and mix until combined.

  5. Lock the instant pot lid and seal it.

  6. Cook on High Pressure for 1 minute, then do a quick release.

  7. In a small bowl, whisk together cornstarch and cold water (only use cold water).

  8. Set your instant pot to saute and slowly add cornstarch mix to the pot. Stir constantly until it boils and thickens.

  9. Turn off your instant pot and mix in the heavy whipping cream (or half and half).

  10. Add cheese one handful at a time, stirring until it melts.

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Old Fashioned Bean Soup with Rivels

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Old Fashioned Bean Soup with Rivels
Prep Time
8 mins
Cook Time
3 hrs 32 mins
 
Course: Soup
Cuisine: American
Keyword: bean soup, old fashhioned bean soup
Author: Randy
Ingredients
  • 11 cups boiling water
  • 1 lb. navy beans
  • 2 tsp. salt
  • 3/4 cup grated carrots
  • 2/3 cup finely chopped onion
  • 3/4 cup chopped celery
  • 1 1/2 lb. ham hocks or ham chunks (smoked)
Rivels
  • 2 cups flour
  • 1 egg
  • salt to taste
  • pepper to taste
Instructions

  1. Bring your water to a boil.

  2. While waiting for water to boil, pick over and wash beans.

  3. Add your beans and ham into boiling water and stir.

  4. Boil for 2 minutes, then remove from heat. Cover and let stand 1 hour.

  5. After soaking, add salt and remaining ingredients.

  6. Gently boil in covered pan for two hours, or until beans are tender. (Add boiling water if needed.)

  7. Remove ham and finely dice the meat.

  8. Partially mash the beans and add your diced ham.

  9. Make your rivels by mixing together 2 cups of flour, 1 egg and salt and pepper to taste. Mix until crumbly and then add to your soup.

  10. Taste soup to see if additional salt or pepper needs to be added for your taste.

  11. Simmer for 1/2 hour.

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Quick Maryland Crab Soup

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Quick Maryland Crab Soup
Prep Time
10 mins
Cook Time
1 hr
 
Course: Side Dish, Soup
Cuisine: American
Author: Steve
Ingredients
  • 5 cans vegetable beef soup
  • 1 lb. Maryland crab meat
  • 16 oz. can string beans
  • 11 oz. can peas
  • 6 oz. can tomato paste
  • 17 oz. can golden whole kernel corn
  • 1 tsp. seafood seasoning
  • 2 soup cans water
  • salt (to taste)
  • pepper (to taste)
Instructions

  1. Add all of your ingredients together in large pot.

  2. Do not dilute or drain canned items.

  3. Simmer for 1 hour, stirring occasionally. Serve hot.

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Ray’s Crab Soup

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Ray’s Crab Soup
Prep Time
5 mins
Cook Time
30 mins
 

This is one of our family's long time favorite recipes.

Course: Side Dish, Soup
Cuisine: American
Author: Ray
Ingredients
  • 2 boxes beef broth (32 oz. each)
  • 1/2 dozen crabs, cleaned
  • 32 oz. frozen mixed vegetables
  • 10.5 oz. can beef consomme
  • salt (to taste)
  • pepper (to taste)
  • seafood seasoning (to taste)
Instructions

  1. Fill a large pot with water. Combine all ingredients.

  2. Cook 30 – 45 minutes, until done.

  3. Can add noodles if desired.

  4. Soup can spoil if left out too long. Refrigerate after serving.

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Minestrone Soup

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Minestrone Soup
Prep Time
15 mins
Cook Time
1 hr 25 mins
Reheating
20 mins
 
Course: Soup
Cuisine: American
Keyword: homemade soup, soup recipe
Author: Randy
Ingredients
  • 1/2 lb. Italian sweet sausage (frozen)
  • 1 Tbsp. olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 clove finely minced garlic
  • 2 small zucchini, sliced
  • 2 cups finely shredded cabbage
  • 1 lb. can tomatoes (undrained)
  • 2 10 oz. cans beef bouillion
  • 1 lb. can northern beans or navy beans
  • 1/2 cup rice
  • 1/2 cup red wine
  • 1 tsp. basil
  • salt and pepper to taste
  • shredded parmesan cheese (optional)
Instructions

  1. Slice the frozen sausage crosswise and brown with olive oil in dutch oven.

  2. Add onion, garlic, carrots, and basil. Cook for 5 minutes.

  3. Add zucchini, tomatoes with the liquid, bouillion,cabbage, salt, and pepper.

  4. Bring soup to a boil and then reduce the heat. Simmer covered for 1 hour.

  5. Add the beans, rice, and wine. Cook for 20 minutes, until rice is done.

  6. Let cool and then refrigerate.

  7. Reheat soup for 20 minutes. Soup should be thick. If not add more bouillion. Top with cheese and serve.

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Chili Con Carne With Tomatoes

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Chili Con Carne With Tomatoes
Prep Time
15 mins
Cook Time
2 hrs
 
Course: Soup
Cuisine: American
Author: Randy
Ingredients
  • 1 lb. ground beef
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 can tomatoes (28 oz.)
  • 1 can tomato sauce (8 oz.)
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1/8 tsp. cayenne red pepper
  • 1/8 tsp. paprika
  • 1 can kidney beans (15 1/2 oz.), drained
Instructions

  1. In a large skillet, cook the ground beef, onion and green pepper until the meat is browned and the onion is tender. Drain off the fat.

  2. Stir in the tomatoes (including the liquid) and remaining ingredients, except the kidney beans and heat to boiling.

  3. Reduce heat, cover and simmer for two hours, stirring occasionally.

  4. Add kidney beans and heat until cooked through.

  5. Makes 4-5 servings with about 1 cup each.

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Maryland Crab Soup

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Maryland Crab Soup
Prep Time
5 mins
Cook Time
3 hrs 45 mins
 
Course: Soup
Cuisine: American
Author: Steve
Ingredients
  • 1 lb. Maryland regular crab meat
  • 1/2 lb. Maryland claw crab meat
  • 1 lb. beef shin, bone-in
  • 3 qts. water
  • 1 Tbsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. Old Bay seasoning
  • 10 oz. pkg. frozen mixed vegetables (can substitute fresh)
  • 1 pkg. frozen mixed soup vegetables (can substitute fresh)
Instructions

  1. Put your beef shin, water, salt, pepper, and Old Bay seasoning in a large pot and simmer covered until meat is very tender, for about 3 hours.

  2. Cool and place in refrigerator until fat skims on top.

  3. Skim fat off of the top.

  4. Add the remaining ingredients and simmer covered until the vegetables are done, about 45 minutes.

  5. If your soup isn't your desired thickness, you can mix together 1 Tbsp. flour with 1/4 cup of water in a shaker and mix it into the soup. Makes 5 quarts.

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Brunswick Stew

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Brunswick Stew
Prep Time
20 mins
Cook Time
2 hrs
 
Course: Side Dish, Soup
Cuisine: American
Author: Randy
Ingredients
  • 3 cups boneless, skinless chicken breasts
  • 1 large onion
  • 1 celery
  • 2 large potatoes (uncooked)
  • 16 oz. can of tomatoes (cut up)
  • 10 oz. bag of frozen lima beans
  • 10 oz. bag of frozen corn
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 bay leaf
  • 1/2 tsp. ground cloves
  • 1/2 tsp. dried rosemary
  • 4 cups broth
  • 1 1/2 Tbsp. sugar
  • flour (to thicken, if necessary)
Instructions

  1. Boil chicken on stove. Save broth. Put the chicken aside.

  2. Cut up your celery and onion. Make sure there is an equal amount and add to broth.

  3. Peel and dice your potatoes and cut your tomatoes and add to broth.

  4. Cook until vegetables just about tender.

  5. Add corn and lima beans.

  6. Shred chicken and add to broth.

  7. Add sugar and stir.

  8. Bring to boil. Stir and reduce to simmer. Cook for 2 hours.

  9. Thicken with flour, if necessary.

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Easy Chicken Noodle Soup

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Easy Chicken Noodle Soup
Prep Time
15 mins
Cook Time
25 mins
 

It's that time of year again where everyone seems to be coming down with a cold. When I'm not feeling good I tend to crave soups, especially chicken noodle soup. Here's an easy homemade chicken noodle soup recipe that's sure to please.

Course: Soup
Cuisine: American
Keyword: chicken noodle soup, homemade chicken noodle soup, homemade soup
Servings: 10 people
Author: Steve
Ingredients
  • 2 Tbsp olive oil (can substitute vegetable oil)
  • 3 cloves of garlic, finely chopped (or 3/8 tsp. garlic powder)
  • 1/2 cup medium green onions, sliced
  • 2 cups medium carrots, washed and chopped
  • 20 oz pulled cooked chicken (can used cubed cooked chicken or leftover rotisserie chicken)
  • 8 oz uncooked egg noodles
  • 2 Tbsp fresh parsley, chopped (or 2 tsp. parsley flakes)
  • 1/2 tsp pepper
  • 12 cups chicken broth (three 32 oz. cartons), do not substitute reduced sodium
  • 1 can mushrooms
  • 1/2 cup celery
  • 1 bay leaf
Instructions

  1. In a 3-quart saucepan, heat oil over medium heat.

  2. Add garlic, mushrooms, celery, green onions, and carrots. Cook 4 minutes, stirring occasionally.

  3. Add remaining ingredients. Stir and heat to boiling. Reduce heat and cover. Simmer for about 10 minutes.

  4. Stir occasionally until carrots and noodles are tender.

  5. Remove bay leaf and serve.

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Chicken and Dumplings

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Chicken and Dumplings
Prep Time
10 mins
Cook Time
30 mins
 

Great for those cold days.

Course: Soup
Cuisine: American
Servings: 12 people
Author: Steve
Ingredients
  • 64 oz reduced sodium chicken broth (8 cups)
  • 3 cups shredded cooked chicken
  • 2 cans cream of chicken soup
  • 1/2 tsp. poultry seasoning
  • 1 cup chopped carrots
  • 1 1/2 lbs. pre-cooked dumplings (I use Mary B brand, but any will do)
  • 8 oz. chopped mushrooms
Instructions

  1. Use 4-5 quart dutch oven to heat broth, chicken, soup, and poultry seasoning. Bring to boil over medium-high heat.

  2. Reduce to low. Cover and simmer 5 minutes, stirring occasionally.

  3. Increase to high, bring to low boil.

  4. Add dumplings, carrots, and mushrooms.

  5. Cover and simmer for 15 minutes, stirring occasionally.

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