Souptember- Creamy Enchilada Soup- Easy and Ready in Under 15 Minutes
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I am excited to be participating in the Souptember Collaboration! Today, I am making Creamy Enchilada Soup. It’s an easy recipe that can be ready in under 15 …
Souptember!!! I love it
Looks delicious
This is somewhat like taco soup .love it. Thanks for putting colas together. Love soup anytime of the year.
This soup is delicious!! Thank you! I was however under the impression that Soup-tember was going to be soup recipes to can. Maybe each hosts could state at the beginning of each video if it's OK to process or not. If yes plz give process time and if it's water bath or pressure. Just a request. Thanksā¤
Looks delicious I canāt use the type of beans you used and when I did it I just used refried beans in mine I kind of watered them down a little because it made it a little too thick but I canāt do the beans and black beans and stuff so I just use refried beans in mine
Your soup looks amazing. I follow Constance, from a Good Life Farm. She mentioned your channel.ā¤ļø
This looks so good can't wait to try
Soup tember – what a great idea!
That looks great need to try this thanks
Sounds delicious! Definitely will make
Ooo I bet my kids would like this one!
I will have plenty of ideas for once it cools off here! Looks amazing!
Oh that looks sooo good & I love that it's quick too!
I love soup! Can't wait to see all the recipes.
That looks delicious. I like quick and easy soup meals . Open heat and eat .
Thank You š„£
Looks absolutely yummy! I am definitely going to try this! Ty for yāall
This is going toe a great Souptember cat wait
It looks great, thanks for sharing. Stay safe
I love Chicken Taco (or call it enchilada) soup, it is easy and so versatile. Thank you!
I love love your shirt. Super cute.
WOW! This looks delicious! I'm definitely trying this soup. We love Mexican flavored dishes and always looking for new soup recipes so this collaboration gas come at a perfect time for us. Thank you & Blessingsā¤
Iām going to give this a try
It looks so gooooood!
Looks delicious! I'm going to try this vegetarian just add in other beans instead of chicken. š
I havenāt made this in ages! I used to make it in the crock pot tooā¦.the longer time cooking on low really helps blend the flavors. Thanks so much for doing Souptember!
This is a series I won't want to miss a day of. I love soup and I love to cook. TY
Looks yummy and I love that it's fast! I've made a similar recipe using green chiles and white beans, delicious. Thanks for sharing!
Going to try this one
Love enchiladas! This is the perfect soup to make! My hubby would love this too! Thank you ā¤ļøā¤ļø
I usually buy this soup come up but now I can't wait to make it!
a few years ago I decided to simplify make fall or winter get togethers for family or friends and started having pot-luck soup get togethers and they are so easy and every one is so much more relaxed than the fancy get togethers I had for years
I don't weather you consider Chili a soup or not but I do!Ā Here is my favorite from my Mom
Clifford's favorite – Mom's L & D Chili BeansĀ Ā From the Kitchen of: Alderson Family Favorite Meals
Ingredients: 2 cups Red Spanish Beans,Ā 1/4 cup oil 2 chopped onions 1 green bell pepper, chopped, 1 clove garlic, minced 1 lb. ground beef
Recipe instructions: Soak 2 cups Red Spanish Beans overnight in water. Parboil until cooked. Fry until brown in 1/4 cup oil, 2 chopped onions, 1 green bell pepper, chopped, 1 clove garlic and 1 lb. ground beef. Add (24 oz.) can 2 1/2 cans of diced tomatoes, 1 Tbsp. L & D Spanish Style Seasoning or chili powder, 1 tsp. salt. Simmer 15 minutes; combine with beans and bake (300 degrees) 40 minutes or simmer on top of stove.
My Buy 4 Less discount grocery store is really good about having jars of Dried Beef on their shelves at a good priceĀ and I alway keep a stock on hand in the fall & winter months they are also good on having fresh vegetables at a good price if no one else has cabbage & carrots on sale.
GERMAN MILK SOUP
Favorite Recipes of the Sutton Families & Friends
Ingredients: 1/4 cup butter 2 cups chopped Onions 1 cup sliced celery 3 cups sliced carrots 4 1/2 cups pared potatoes, diced 4 cups coarsely chopped cabbage
Ingredients: 2 tsp. salt 1/8 tsp. pepper 3 cups water 1 qt. milk or Half & Half (cream) 1 cup cream 1 jar (4 oz.) Dried Beef, cut up 1 Tbsp. fresh chopped thyme (if you want) Fresh grated nutmeg
Recipe instructions: In melted butter sate onions and celery in a 6 qt. soup kettle (do not burn). Add potatoes, carrots, cabbage, salt, pepper and water. Bring to a boil reduce heat. Cover and simmer until vegetable are tender about 30 minutes. Recipe instructions: Add Dried Beef, milk and cream. heat well over low heat. Remove from heat. Sprinkle a dash of fresh grated nutmeg.
I always make this the next day or so after I cook a ham on the bone such as for Christmas and if I am really in the mood for the soup I will buy a package of a couple ofĀ smoked pork shanks and cook those down for it.Ā I have tried ham hocks but not my favorite for this soup!
DANISH POTATO SOUP
Favorite Recipes of the Sutton Families & Friends
Ingredients: one Ham Bone 2 qt. (8cups) water 1/4 cup butter 2 potatoes peeled & diced 6 green onion or (1 Onion chopped) 3 celery stalks, chopped 2 carrots, chopped 2 cups coarsely chopped cabbage 1/4 cup minced Fresh Parsley
Ingredients: 3 Tbsp. flour 1/4 cup water 2 tsp. salt 1/8 tsp. pepper 1 cup cream 1 to 2 cups chopped ham 1 Tbsp. fresh chopped thyme (if you want) Fresh grated nutmegĀ
Recipe instructions: In a soup kettle bring one Ham Bone and 2 qt. water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. Remove ham bone. When cool enough to handle; trim any meat and dice. Melt butter and sate onions and celery in a skillet. Add to soup kettle along with potatoes, carrots, cabbage, salt, pepper and parsley. Bring to a boil reduce heat. Cover and simmer until vegetable are tender about 40 minutes. Stir together 3 Tbsp. flour and 1/4 cup warm water or broth. Slowly pour into the soup stirring constantly. Bring soup to a boil; cook for 2 minutes. Reduce heat; stir in cream and chopped ham and fresh thyme or 1/2 tsp dried thyme. Sprinkle a dash of fresh grated nutmeg. I usually double this recipe.
I think of stew as a soup and this is my favorite recipe that I have been making since I bought my first rival crock pot and the this recipe was in the cookbook that came with the crock pot. Bachelor Stew: Ingredients:2 lb. Beef Chuck
1/3 cup dry bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon leaf basil
1/3 cup quick-cooking tapioca
1 can (4 oz.) sliced mushrooms or stems & pieces
2 cans (10 3/4 oz. each) condensed Tomato soup (I rinse my tomato soup cans out with the beef broth or water)
1 cup beef broth or water
Ingredients:
1 large onion, cut into eighths
3 carrots pared, split lengthwise and cut into 4 inch strips
4 celery stalks, cut into 1-inch pieces
I usually add 1 or 2 potatoes pared & cut to about the size other vegetables
1 teaspoon Kitchen Bouquet I have used other sauces instead or Worchester sauce
Recipe instructions: Wipe beef cubes well. Combine bread crumbs with salt, pepper and toss with beef. Place coated beef cubes in Crock Pot and other ingredients; stir well. Cover and cook on Low setting for 10 to 12 hours. (on high 3 to 4 hours).
I like to put it together in the evening and let it cook all night.
This soup is right up my alley! Thanks for sharing. Hubby will love it too.
Root to Stalk Vegetable Broth
Homemade broth is one of those things that is SO worth it, but can feel like such an effort. We love this root to stalk broth because you can save up all your vegetable scraps in a non-reactive freezer container and make it when you have an extra hour in the kitchen. Our favorite part about this broth is that you get to use the parts of the vegetable you might normally compost, so it's like making delicious broth for free!
Serves:Ā makes approximately 1 gallon broth
Ingredients
ā¦ 3-4 leeks, green parts and ends
ā¦ 1 bunch of carrots, tops and bottoms plus 3 whole carrots (remove large parts of green)
ā¦ 1 zucchini, roughly chopped
ā¦ 1 bunch of celery, tops and bottoms
ā¦ 1 large onion, quartered or 3 onions tops and bottoms
ā¦ 1 handful parsley
ā¦ 1 handful thyme
ā¦ 2 cloves garlic, peeled
Instructions
ā¦ Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour.
ā¦ After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months.
ā¦ You can also make this broth with whole celery, carrots, onions and whatever else you have, so if you don't have a stockpile of frozen vegetable scraps, don't feel left out.
ā¦ Here are some other ideas for vegetable scraps you could use depending on the season: asparagus ends, green bean ends, carrot peels, fennel stalks and bottoms, pea pods, chard and kale stalks, cucumber peels, zucchini peels and ends, dried mushrooms, herb stems such as parsley, oregano, thyme and cilantro