TOMATO JUICE SOUP

We all really like this soup.  The 2nd time I made it I added 1# cooked italian sausage and used tortellini pasta (with cheese - any kind would be good).  I did a 8 oz package - could have used more, but not necessary.  Next time I think I will add 1 can of green beans at the end.  Could also try chopped spinach.  I made and put in the instant pot before work on crock pot mode then added pasta and did pressure cooker for how ever long it needs to cook pasta (tortellini I did for 6 min - regular pasta I would do 10-11 min)  I also did bay leaves instead of dried basil - liked it better.  Makes lots would be easy to double if needed.   

4 cups tomato juice
4 cups vegetable broth
1 can Italian diced tomatoes (regular works too)
1 cup carrots
1 cup celery
1/2 onion
1 T dried basil or bay leaves
1 # cooked italian sausage, cooked
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8 oz pasta

Crock pot low 8 hours or instant pot enough time to cook pasta (haven't used instant pot enough to know if vegetables will cook in that little amount of time?)

HAMBURGER SOUP

HAMBURGER SOUP
Love it!  Got it from Luann (so I think of her everytime we make it).  This is Scott's favorite soup. The carrots just kinda melt away.   Leftover as really good.  I usually double the batch so we for sure have some for later. McCleve cookbook pg 58.

1# hamburger, browned
2 cans Cream of Celery soup
1 cup water
1 bay leaf
2 tsp brown sugar
1/2 cup onion, chopped
2 cups tomato juice (you can find in the juice isle - I usually get the soda looking can)
2 cups grated carrots
1/4 tsp garlic salt
1/4 tsp pepper

Mix together. Simmer for at least 30 minutes or longer.

CHILI

STEVE’S CHILE
Got this recipe from Candace (Pacific Yurts). We love it!
UPDATE: Won 2nd place at Chile Cookoff contest October 2016 at church before trunk or treat.

Brown together until done;
1 - 1 ½ # hamburger
1 chopped onion

Add:
1 lg can crushed tomatoes
1 T chili powder
½ cup salsa
1 lg squirt ketchup
cayenne pepper to taste

Add enough water to cover.  Cover and simmer for 1 hour (or put in crock pot).  Un-cover and simmer for another hour.

Add 1 can of beans (kidney is what we like best but anything works).


Heat until beans are hot.  Serve with grated cheese, raw onion or sour cream.

CAMPBELL'S 2-BEAN CHILI

This is so easy to make and everyone likes it. For leftovers, I like to bake potatoes and have it as a topping for another meal.

1# ground beef or turkey

1 large green pepper, chopped (I have never had on hand, so never added)

1 large onion, chopped

2 tsp. chili powder

1/4 tsp. pepper

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3 cups Campbell's Tomato Juice

1 can kidney beans, drained and rinsed

1 can great Northern beans (or white beans), drained and rinsed

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options to put on top:

Sour cream

grated cheese

sliced green onions

chopped tomatoes

bacon, cooked and broken into small pieces

Cook beef/turkey, green pepper, onion, chili powder and black pepper in a skillet.

Stir in tomato juice and beans into skillet (I transfered to a pot). Reduce heat to low and cook until hot and bubbling. Top with any of the desired toppings.

"HEALTHIFIED" SALSA-BEEF CHILI

We all really liked this. Made it with the cornbread Taste of Home Contest Winning pg 156 (Creole Corn Bread).

1# extra-lean beef or turkey

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped - I used minced

2 can diced tomatoes, undrained

1 jar (16 oz) salsa

1 can (15 oz) tomato sauce

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1/2 cup water

1-2 T chili powder

2 tsp. sugar (I think you wouldn't need to add)

2 tsp. cumin

1 tsp. oregano leaves

Top with cheese, sour cream and green onions.

Cook meat and onion. After draining grease add garlic and cook for 1 minute. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes. Stir occasionally.

CHIPOTLE TURKEY CHILI

This recipe came from a EAT BETTER AMERICA 2011 calendar. Scott and I both really liked it, but it was a little too hot for the kids. I don't normally like cilantro, but I really liked it in this recipe. It really added to the flavor. We had it with cranberry cornbread - yum!

3/4# lean ground turkey

1 medium onion, chopped (1/2 cup)

1 T finely chopped garlic (I used minced)

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1 cup whole kernel corn, thawed

1 can (15 oz) cannellini beans, undrained (I would drain and soak for 5 minutes and rinse)

1/2 cup chicken broth (I used a 2 cup can)

1/4 tsp salt (didn't add)

1 chipotle chile in adobo sacue* (from 7 oz can) finely chopped (freeze rest)

*found by enchilada sauce or green chilies

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1/2 cup sour cream

1/2 cup chopped fresh cilantro

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shredded Colby-Monterey Jack cheese

In a 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4-6 minutes or until turkey is no longer pink; drain and blot with paper towels.

Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10-15 minutes to blend flavors, stirring occasionally.

Stir in 1/4 cup sour cream and 1/4 cup of the cilantro (I added it all at once). If didn't already add, serve rest of sour cream and cilantro to go on top along with the cheese.