Sausage, Potato, and Spinach Soup

From here

This was so good. We pretty much like everything we dry from her website.

1 tbsp olive oil
1 lb italian sausage casing removed
3 cloves minced garlic
1 onion diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper (did way less)
kosher salt and pepper
5 cups chicken broth
1 lb potatoes, diced
3 cups baby spinach (didn't have..sadly!)
1/4 cup almond milk

Put instant pot on saute mode and add olive oil. Add Italian sausage until browned. Crumble it as you go.

Stir in garlic, onion, oregano, basil, red pepper flakes. Stir until onions are cooked. 2-3 mins. Add salt and pepper.

Stir in chicken broth and bay leaf. Turn on instant pot. High pressure for about 5 minutes.

Release pressure. Add spinach until it begins to wilt. Add almond milk until heated through. Add more salt and pepper if desired.

Slow Cooker Sausage, Spinach and White Bean Soup

From here

1 tbsp olive oil

1 12 oz package smoked andouille sausage, thinly sliced

3 cloves garlic

1 onion, diced

3 carrots peeled

2 stalks celery

2 cans great northern beans, rinsed and drained

1/2 tsp oregano

2 bay leaves

4 cups chicken broth

salt, pepper

3 cups baby spinach

Heat olive oil and brown sausage.

Place everything in the slow cooker on low for 7-8 hours or high for 3-4. Stir in spinach at the end until it's wilted.

Serve immediately.

Slow Cooker Minstrone Soup

Slow Cookie Minstrone Soup (modified from here)

1 28oz can crushed tomatoes
2 cups carrots chopped
1 cups potatoes chopped
1.5 cups celery chopped (bought it, forgot to add it!)
1 white onion chopped
3-4 cloves minced garlic
1 tbsp italian seasoning
1 tsp salt
1/2 tsp pepper
4 cups chicken broth
2 cups water
1 15oz can tomato sauce
1 15oz can red kidney beans rinsed and drained
1 15oz can cannellii beans rinsed and drained
1 1/2 c. zucchini
1 cups ditalini pasta
1 can green beans drained

1. Put carrots to tomato sauce in the crock pot on low for 6-8 hours.
2. With 15 mins left add beans to green beans. Let cook 15 - 20 more minutes.

Next time I would cook the pasta separate and add -- it got too soft for my taste the next day.

Megan's Beef Vegetable Soup

From Megan Hebdon - This is a very flexible recipe, but I love the soup base with italian sausage. So good!

3 to 4 cups chicken broth

30oz can crushed tomatoes

15oz can diced tomatoes - I left this out last time because I didn't have it. This is a very flexible recipe.

2 cups great northern beans - I've used white and pinto beans beans

2 cups red beans 

1 lb. pasta

Sauté :

1 lb Italian sausage

1/2 red onion

2 carrots

1 yellow pepper

Garlic

Salt

Pepper

Fresh parsley - I didn't use. I didn't have fresh or dried.

Fresh basil - I didn't use fresh since I didn't have it on hand, but I'm sure it makes it even better.

Oregano

Rosemary - I didn't have.

Put all in crock pot on high for 3 hours. Then add 2 cups water and 1lb of pasta. Cook for another 45 mins until noodles are tender. 

Butternut Squash Soup

From here.

6 slices of bacon (sometimes I do, sometimes I don't)
1 tbsp butter
1 sweet onion, chopped (about 3 cups)
2 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1 inch pieces (about 6 cups)
3 sprigs time (I use 1/4 to 1/2 tsp dried)
coarse salt and freshly ground pepper
1 3/4 c. chicken broth
1 3/4 c. water

Cook bacon. Melt butter in pot over medium heat. Cook onion, stirring occasionally until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, about 12 to 15 minutes. Discard thyme.

Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary.

Onion Soup Mix

8 tsp. dry minced onion
1 tsp. onion powder
4 tsp. beef bouillon or 4 cubes
1/4 tsp. celery salt

Mix with 4 cups water for soup 

Grandma Werner's Homemade Noodles

1 cup flour
1/2 tsp. salt
2 tbsp. top milk (can substitute evaporated milk)
1 egg, beaten
hot broth

Combine egg, salt & milk. Add flour gradually. Roll very thin. Cut and let dry for a couple of hours. Drop into hot broth and cook very slowly - 30 - 45 minutes.

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup (from here, but I modified quite a bit)

Notes: I did this in the crock pot and shredded the chicken. I liked it very much! We served it with the Member's Mark tortilla chips from Sam's Club. So good!

1 onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
2 tsp chili powder
1 tsp dried oregano
1 (28oz) can crushed tomatoes (I used 1 16oz can diced, might try 2 cans next time)
4 cups water + 4 tsp chicken stock powder (instead of canned)
1 cup whole corn kernals, cooked (I used canned)
1 4oz can chopped green chile peppers
1 15oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (didn't have, but it would probably be good)
2 boneless skinless chicken breast halves (I used 4 frozen chicken breast tenderloins)

optional toppings:
tortilla chips
avacado
cheese
green onions

I dumped it all in the crock pot and put it on high for 4 hours. Check the original link for stove top directions.