Beer cheddar Jalapeno with bacon soup

I found this recipe off Pinterest sooo good!!! I absolutely loved the flavor. It does have a kick to it. I used 2 jalapeños with all the seeds, which meant more for me since my kids wont eat anything jalapeño 

• 1/2 pound bacon (preferably smoked or double smoked), cut into 1 inch slices (omit and replace with 2 tablespoons of oil or butter for vegetarian)
• 1 onion, diced
• 2+ jalapeno peppers, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 tablespoons butter
• 1/4 cup flour (rice flour for gluten free)
• 1 bottle beer
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon dijon mustard
• 1 tablespoon worcestershire sauce
• 2 cups cheddar cheese, shredded
• cayenne to taste
• salt and pepper to taste

Directions

1. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
2. Add the onion, and jalapeno and cook until tender, about 10 minutes.
3. Add the garlic and thyme and cook until fragrant, about a minute.
4. Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
5. Add the ale and broth and deglaze the pan before adding the bacon and then let cook for 10 minutes.
6. Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted without bringing it back to a boil.
7. Season with cayenne, salt and pepper to taste and enjoy.

Chicken Curry Soup

2 lb chicken cooked and shredded
1 large onion finely chopped
2 large carrots finely chopped
1 celery stalk finely chopped
3 garlic cloves crushed
1 tsp crushed ginger
1 can crushed tomatoes
1 tbsp coriander
2 tsp cumin
2 tsp paprika
2 tsp tumeric
1/2 tsp nutmeg
1/2 tsp cloves
1 bay leaf
1 tsp sugar
1 1/2 c. chicken stock
1/2 C. cream
salt and pepper to taste

In a large pot fry the onion, carrots and celery in a bit of olive oil until soft.
add garlic and ginger fry for another min before adding tomatoes and spices. cook 2 minutes. add sugar and stir into spicy mixture. add chicken and stir to coat well. pour in stock and let soup simmer about 10 min or until veggies are cooked.

cream cheese soup

This was a big hit! and So easy.

here's the recipe.  However I cooked all the veggies and chicken in the crockpot until ready to add the flour and cheese then i put it in a pot on the stove.

Cream Cheese Chicken and Vegetable Soup

2 tablespoons butter

1 yellow onion, finely diced

2 cloves garlic, finely minced

2 stalks celery, diced

1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)

3 cups chicken broth

2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)

1 cup milk

4 tablespoons flour

1 (8 oz. package) regular or light cream cheese

2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Sauté, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Tomato Soup

This is a yummy soup. I actually found it off of The Pioneer womans site. Its to die for!!!

Ingredients

• 6 Tablespoons Melted Butter
• 1 whole Medium Onion, Diced
• a couple minced garlic cloves
• 1 bottle (46 Oz.) Tomato Juice
• 2 cans (14 Oz. Cans) Diced Tomatoes
• 1 Tablespoon (up To 3 Tablespoons) Chicken Base
• 3 Tablespoons (up To 6 Tablespoons) Sugar
• 1 pinch Salt
• Black Pepper To Taste
• 1 cup Cooking Sherry
• 1-½ cup Heavy Cream
• Chopped Fresh Parsley
• Chopped Fresh Basil

Preparation Instructions

Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.

Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. 

I was being lazy so I bought a loaf of Albertson's garlic bread. It was yummy with the soup. 

-I sent my husband for the sherry and he came back with WHITE WINE so i used it and it still tasted delicious! My 9 year old daughter LOVED it.

Beef and Beer Chili

This is the BEST chili EVER! I love it. I got it from Cooking Light.

I usually brown the beef and onions then throw everything minus cornmeal and lime juice in the crock all day. Then about 20 min before we eat I throw those in.

Ingredients

• 1 1/2  cups  chopped red onion (about 1 medium)
• 1  cup  chopped red bell pepper (about 1 small)
• 8  ounces  extralean ground beef
• 2  garlic cloves, minced
• 1 1/2  tablespoons  chili powder
• 2  teaspoons  ground cumin
• 1  teaspoon  sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried oregano
• 1  (19-ounce) can red kidney beans, drained
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1  (14-ounce) can low-sodium beef broth
• 1  (12-ounce) bottle beer (such as Budweiser)
• 1  tablespoon  yellow cornmeal
• 1  tablespoon  fresh lime juice

Preparation

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

Nutritional Information

Calories:

261 (20% from fat)

Fat:

5.7g (sat 2.1g,mono 2g,poly 0.2g)

Protein:

18.3g

Carbohydrate:

30.3g

Fiber:

8.3g

Cholesterol:

30mg

Iron:

3.7mg

Sodium:

799mg

Calcium:

74mg

Jackie Mills, M.S., R.D., Cooking Light, SEPTEMBER 2007

Chicken Noodle Soup

Chicken Noodle Soup

1 pkg homestyle noodles (or you can make your own)

sliced up carrots (its prob about a cup or so)

some corn (if you want again its about a cup)

chicken (i use tenders )

celery (I used about 2-3 stalks)

tomatoes (about a cup)

Just add everything to a crock pot add some water to cover everything and some then add 2-3 chicken bullion cubes. I cook on HIGH for about 5 hours otherwise the carrots will NOT be done. Then I take a fork and shred the chicken. It breaks apart super easy. Then about 45 min before you want to eat add the noodles and cook until done. 

Sometimes I will cook mashed potatoes and serve over it

Vegetarian Chili

I got this from cooking light

Yield: 8 servings (serving size: 1 1/2 cups soup)

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion
• 3 garlic cloves, minced
• 4 cups water, divided
• 2 tablespoons sugar
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 (6-ounce) can tomato paste
• 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

Nutritional Information

Calories:

276 (11% from fat)

Fat:

3.5g (sat 0.3g,mono 1.3g,poly 1g)

Protein:

12.7g

Carbohydrate:

49.7g

Fiber:

14.7g

Cholesterol:

0.0mg

Iron:

4.2mg

Sodium:

587mg

Calcium:

107mg

Broccoli Cheese Soup

Broccoli cheese soup

2 1/2 C. chicken broth

2 C. chopped broccoli

1 medium carrot chopped

1 med celery chopped

1/4 tsp salt

1/4 tsp pepper

1/8 tsp ground nutmeg

1 C. half & half

3 Tbsp flour

1/2 C shredded sharp cheese

In a large saucepan stir together the broth, broccoli, carrot, celery, salt, pepper and nutmeg. Bring to a simmer over med-high heat. Reduce heat and simmer, covered for 6-8 minutes or until vegetables are tender. In a small bowl whisk together the half and half and flour. Stir into the saucepan. Simmer 1-2 minutes or until thickened stirring occasionally. Add the cheese. Remove from heat. Stir until cheese is melted.

*the sharper the cheese the better*

*i added cauliflower to add more veggies and it was awesome. my 2 year olds loved it!*

zucchini soup

*i usually double this*

Zucchini Soup

It may not be much to look but I love this soup! It can be very healthy and yet is still extremely tasty. The recipe calls for cheese, sour cream, and bacon as garnish which is delish but not a requirement

1 cup chopped onions

2 T. butter (I usually use 1 T)

3 cups sliced zucchini

2 cups chicken broth

1/4 t. salt

1/8 t. pepper

½ cup half-and-half (I often substitute with regular milk and still think it tastes very yummy)

1 cup grated cheddar cheese (optional)

1/2 cup sour cream (optional)

4 slices bacon, cooked until crisp, then crumbled

In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 3 servings.

Melissa’s Potato Soup

Melissa’s Potato Soup

4-6 baked potatoes ( I like to bake mine the day before and refrigerate them, that way they cut nice and aren't hot)

2 cups chicken broth

2 cups milk

1/2 c. butter or margarine

3/4 c. flour to thicken

real bacon bits and grated cheese to top

You just make your cream sauce by melting the butter. Add the flour. stir. Add the broth and milk. wisk it all together. Salt and pepper to taste. I like to add a little bit of the real bacon bits (found near the normal bacon bits in store) to the soup as it thickens. Then add the diced up baked potatoes. serve with grated cheese and bacon bits.

Cream soups

Base Recipe for Cream Soup

You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.

This is a great recipe for summer when the garden is overflowing with produce.

1 sweet onion, diced 


1/3 cup butter


1/3 cup all-purpose flour


4 cups chicken broth


4 cups vegetables of choice, diced 


salt to taste


2/3 cup cream

Sauté the onion dices in the butter until they are tender and translucent but not browned.

Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.

Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.

Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.

Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

Cream of Broccoli Soup

This is a great broccoli soup. If you prefer, you can add two cups of cubed cheddar cheese in the last step for Cheesy Broccoli Soup.

1 sweet onion, diced


1/3 cup butter


1/3 cup all-purpose flour


4 cups chicken broth


4 cups broccoli pieces (cut into 1 in pieces) 


salt to taste


2/3 cup cream

Sauté the onion dices in the butter until they are tender and translucent but not browned.

Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.

Add the broccoli and cook for 15 to 20 minutes or until the broccoli is soft enough to mash easily.

Pour two to three cups of the liquid into your blender. Puree the mixture until the broccoli is smooth. Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.

Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

Cream of Mushroom Soup

For mushroom soup, do not puree the vegetables as you do for many other cream of vegetable soups.

1 pound sliced fresh mushrooms 


2 tablespoons cooking sherry


1/2 sweet onion, diced


6 tablespoons butter, divided


3 tablespoons all-purpose flour


2 1/2 cups chicken broth


salt to taste


1/2 cup cream

Sauté the onion dices in three tablespoons of butter until they are tender and translucent but not browned. Remove them from the pan and set aside.

In the remaining butter in the pan, sauté the mushroom slices until they are nearly tender. Remove them from the pan and set aside.

Melt the remaining three tablespoons of butter in the pan. Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the cooked onions.

Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.

Add the mushrooms and cook until they tender. Add the sherry.

Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

Cheesy Potato Soup

This is simply Cream of Potato Soup with cheese added.

5 cups of potatoes, peeled and sliced thin (about 3 large potatoes)


1 sweet onion, diced


3 tablespoons butter


3 tablespoons all-purpose flour


5 cups chicken broth


1/4 teaspoon dried thyme 


salt to taste


1 cup cream


2 cups cubed cheddar cheese


2 tablespoons cooking sherry

Sauté the onion dices in the butter until they are tender and translucent but not browned.

Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the potatoes and thyme and cook for ten to fifteen minutes or until tender. With a slotted spoon, remove about a third of the potatoes from the soup and set aside.

Pour two to three cups of the remaining soup into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan. Press any piece through the sieve with the back of a spoon.

Add the set aside potatoes, cheese, and sherry. Salt the soup to taste. Cook the soup, stirring constantly, until the cheese melts. Add the cream. If the soup needs further thinning, add water. Serve hot.

Potato Soup

Potato Soup

8 slices bacon, fried crisp. Retain drippings.

1 c. diced yellow onion

2/3 c. flour

6 c. chicken broth

4 c. diced peeled baked potato

2 c. half & half

1/4 c. chopped fresh parsley

1 1/2 t. granulated garlic

1 1/2 t. dried basil

1 1/2 t. Tabasco sauce

1 1/2 t. coarse ground black pepper

1 c. grated cheddar cheese

1/4 c. diced green onion

Chop cooked bacon. Set aside. Cook onions in bacon drippings over medium high heat until transparent. Add flour, stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tabasco sauce, and black pepper. Simmer ten minutes. Do not boil. Add cheese and green onion. Stir until cheese melts.