Soups Archives

Category: Soups

02
Sep
2016

Green Chile Chicken Crockpot Enchilada Soup

categories: Chicken, Mexican / Southwestern, Slow Cooker Recipes, Soups

242 Shares

Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
I recently tried a new soup recipe… Green Chile Chicken Crockpot Enchilada Soup… and it was FANTASTIC! The best part was that the soup cooks in a crockpot, for super easy preparation! Throw ingredients into crockpot in the morning… enjoy this yummy soup at night!

The flavors in this chicken crockpot enchilada soup are amazing. If you enjoy Southwestern flavors, and want to make a big batch of delicious soup, then you might need to check this one out. I found the recipe on Pinterest recently and decided to try it out.

This soup DID NOT disappoint! It was as easy as adding ingredients to crockpot, shredding chicken and adding it back in to crockpot… and then serving it up with some flavorful garnishes to finish it off! Super duper EASY!

How To Make Green Chile Chicken Crockpot Enchilada Soup

Place the chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices into a crockpot.

Cook the chicken crockpot enchilada soup on LOW for 5-7 hours, OR on HIGH for 3-5 hours.

After the time you cooked it for is up, remove the chicken from the crockpot (and in my case, with a few straggler beans!). Place the chicken in a large bowl.

Shred the chicken with two forks. This part will be very easy, because the meat is so tender!

Cut an 8 ounce block of cream cheese into chunks and add to the soup. Turn the heat to HIGH and cook the soup for another 30 minutes.

The cream cheese should be melted or easily stirred into the chicken crockpot enchilada soup at the end of the 30 minutes.

The shredded chicken is then added back into the soup, and is heated another 10 minutes or so. Once the soup is completely heated through, it’s ready to be ladled into serving bowls, garnished and served.

To Serve Chicken Crockpot Enchilada Soup

For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges. The lime wedges will add even more flavor when squeezed over the chicken crockpot enchilada soup, before eating!

There you have it! This soup recipe is perfect to make on a busy day! Make the soup (i.e. dump ingredients into crockpot) in the morning, and let it cook all day. Before serving, all you do is shred the chicken, add cream cheese & heat! It really is a super easy recipe… and it tastes FANTASTIC! Even the leftovers were perfect the next day!

Sure hope you will consider making this delicious, tasty green chile chicken crockpot enchilada soup! We absolutely LOVED it! Have a great day.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of these recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

0 from 0 votes

Green Chile Chicken Crockpot Enchilada Soup

Prep Time

10 mins

Cook Time

5 hrs

Total Time

5 hrs 10 mins

Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!

Category: Soup

Cuisine: Southwestern

Keyword: chicken crockpot enchilada soup, chicken enchilada soup

Servings: 8 servings

Calories Per Serving: 358 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 ounces green enchilada sauce green enchilada sauce
15.8 ounces canned cannelini beans (1 can), drained and rinsed
30 ounces canned black beans , (2 cans),drained and rinsed
1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
8 ounces diced fire-roasted green chiles + liquid (2 cans) (including liquid)
10.5 ounces diced tomatoes + liquid (1 can) (including liquid)
4 teaspoons ground chili powder
1 Tablespoon ground cumin
3/4 teaspoon paprika
Salt and Pepper (to taste)
3 Tablespoons fresh chopped cilantro
2 cups chicken broth (or stock)
8 ounces cream cheese, softened

For garnish:

Sour cream, lime wedges, cilantro , optional

US Customary - Metric

Instructions

Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
Stir in the shredded chicken, and heat soup for another 10-15 minutes.
Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!

Recipe Notes

NOTE: Caloric calculation is based on using chicken breasts, and does not include optional garnishes (sour cream, cilantro, etc.

Nutrition Facts

Green Chile Chicken Crockpot Enchilada Soup

Amount Per Serving (1 serving)

Calories 358 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 67mg22%

Sodium 1274mg55%

Potassium 1012mg29%

Carbohydrates 38g13%

Fiber 12g50%

Sugar 4g4%

Protein 26g52%

Vitamin A 1122IU22%

Vitamin C 22mg27%

Calcium 144mg14%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

24
Aug
2016

Split Pea and Ham Soup (and how to can it)

categories: Canning And Preserving, Soups

8.4K Shares

Pin8.4K

Yum

Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!
Last week I decided to can some Split Pea and Ham Soup to store in our pantry for the cold Fall and Winter months ahead. It’s always satisfying to pull out a homemade “bone-warming” hearty soup out of our pantry when it’s cold and stormy outside!

Guess what? Even if you don’t can jars of food, this is a delicious, easy, and economical soup to prepare for your family! This recipe makes a big pot of split pea and ham soup.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Split Pea And Ham Soup

Combine 2 cups of split peas (a one pound bag) with water in a large soup pot. I used water PLUS added 2 large chicken bouillon cubes for flavor. Cook the split peas on medium-low for about an hour, just until they become tender.

Puree The Cooked Split Peas

Use an immersion blender to completely blend the peas until smooth. I puréed the peas until smooth, but it’s okay to leave them a bit chunky, if that’s how you enjoy them. NOTE: You can also process the peas and liquid in a food processor or blender. If using these appliances, work in batches, a little at a time, until puréed.

Make The Split Pea And Ham Soup

Add the carrots, ham, onion, bay leaf, and allspice to the puréed pea mixture in soup pot.

Bring the split pea and ham soup to a boil using medium-high heat. Once the soup is boiling, reduce heat to low. Cook the soup on reduced heat for about 30 minutes. If the soup gets too thick, you can add a little bit more boiling water.

Once fully cooked, the split pea and ham soup will be ready to eat (if NOT canning).

How To Can Split Pea And Ham Soup

If canning, while soup is cooking, prepare pressure canner, canning jars and flat lids per manufacturer instructions (for cleaning, heating, etc.). Typically I put clean canning jars on a dish towel lined baking sheet. Let the jars heat in a 225 degree oven for about 20 minutes before filling.

Ladle the hot split pea and ham soup into prepared hot jars. Leave 1 inch headspace in each jar. The soup will thicken during the canning process, by the way!

Remove air bubbles from each jar, and make sure you have the correct headspace. Adjust the headspace, if necessary, by removing or adding liquid. Wipe rims of each jar clean with a wet paper towel to ensure a proper seal. Place a prepared flat lid on each jar, then tighten the screw band on, to fingertip tightness.

Carefully place the prepared jars of soup into the prepared pressure canner using canning tongs. Lock the lid, and process, according to manufacturer and USDA instructions for YOUR specific pressure canner. Example: Bring to boil, vent steam for 10 minutes, close vent, etc..

How Long To Process The Split Pea and Ham Soup In Pressure Canner

Process jars of soup at 10 pounds pressure. Pint jars are processed for 75 minutes and Quart jars are processed for 90 minutes.

When processing time is done, turn the heat off. Let the pressure in your canner drop to zero on it’s own. Wait a couple additional minutes, then open vent. Let canner sit for an additional 10 minutes once vent is open. Carefully remove lid, then remove jars, using canning tongs.

Place the hot jars of split pea and ham soup onto a dish towel. Do NOT set jars directly onto kitchen counter, because the extremely hot jars could crack, because of temperature variations. Let the hot jars cool undisturbed, for 24 hours, then label the jars of soup, and store in your pantry.

This recipe (from one of myBall canning books), makes 5 pint sized jars or 2 quart sized jars of split pea and ham soup. I made 5 pint jars this time, and now they are happily shelved in our pantry for a “rainy” day!

Canned split pea and ham soup tends to thicken quite a bit during the processing. When you open a jar, simply add a little bit of hot water to the soup. Heat soup until hot, and serve! It’s delicious!

It’s very fulfilling to prepare canned foods to stock our pantry with foods like this split pea and ham soup! I hope you enjoy the canning process, as well as this wonderful tasting soup! Have a great day!

Looking For Other Canning Recipes On This Blog?

You can find my canning recipes in the Recipe Index in the top Menu Bar at the top of each blog post. Some of my canning recipes include:

I have many more canning recipes, including lots of Jam recipes, too! Hope you will check them out in my Recipe Index!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My book called “Ball Complete Book of Home Preserving”, Published 2012, Robert Rose, Inc., page 403.

5 from 2 votes

Split Pea and Ham Soup (and how to can it)

Prep Time

1 hr 30 mins

Cook Time

1 hr 15 mins

Total Time

2 hrs 45 mins

Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!

Category: Soup

Cuisine: American

Keyword: split pea and ham soup

Servings: 10 cups (5 pints)

Calories Per Serving: 163 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dried split peas
8 cups water
2 large chicken bouillon cubes (optional, but adds additional flavor to broth)
1 cup diced ham
1 ½ cups sliced carrots
1 cup chopped onion
¼ teaspoon ground allspice
1 bay leaf
Salt and Pepper , to taste

US Customary - Metric

Instructions

Place split peas, water and chicken bouillon cubes into a large saucepan or soup pot (stainless steel is best). Bring the ingredients to a boil with medium-high heat, stirring occasionally. Once they come to a boil, turn down the heat to a low simmer; let the peas continue to cook for about an hour (or until the split peas become tender).
When peas are done, purée peas and liquid, using a stick immersion blender OR processing in batches using a food processor. If using food processor, return purée to pan.
Prepare pressure canner, jars, lids, etc. per manufacturer guidelines.
Add ham, carrots, onion, allspice and bay leaf to soup. Bring soup to a boil. Reduce heat to low and cook for 30 minutes. Season soup with salt and pepper, to taste. If soup is a bit too thick, you can thin it out a little by adding a bit of boiling water to pan. Stir to combine. Remove bay leaf.
Place hot, prepared jars on a dish towel. Ladle the soup mixture into jars, being sure to leave 1 inch headspace on each jar. Remove or add liquid, as necessary, to ensure correct headspace. Remove air bubbles from jars, then wipe the rim of jars clean using a wet paper towel, to ensure a good seal. Place hot flat lids on jar, then screw the bands into place until they are fingertip tight.
Carefully put the jars into water in prepared pressure canner. Lock lid; turn heat to medium-high. Once vent begins steaming, let it vent for 10 minutes, then close vent. Heat until canner reaches 10 pounds pressure. After it reaches 10 pounds pressure, process PINTS for 75 minutes and QUARTS for 90 minutes.
When done, turn off heat. Let the pressure in the canner drop to zero naturally. Once it gets to zero, wait a couple more minutes, then open the vent cover. Wait another 10 minutes, then carefully remove the canner lid. Place the hot jars on a dish towel on counter, and let them sit undisturbed for 24 hours. Check for proper seal, then label and store jars in pantry.

Recipe Notes

If using quart sized jars, this recipe will make 2 quarts (plus a bit more). The recipe is easily doubled.
When you open a can, you will notice that the soup will have thickened slightly during the canning process. Just add a bit of water to soup, reheat and enjoy!

Nutrition Facts

Split Pea and Ham Soup (and how to can it)

Amount Per Serving (1 cup)

Calories 163 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 6mg2%

Sodium 359mg16%

Potassium 471mg13%

Carbohydrates 27g9%

Fiber 10g42%

Sugar 5g6%

Protein 12g24%

Vitamin A 3265IU65%

Vitamin C 3.1mg4%

Calcium 33mg3%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

19
Feb
2016

Corn, Bacon & Potato Chowder

categories: Bacon, Soups

183 Shares

Pin183

Yum

Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!When it’s cold outside, a big pot of hot soup always helps to take the chill off! A few days ago, on a drizzly, cold Pacific Northwest day, I made corn bacon potato chowder, from a recipe I’ve used for over 30 years.

This thick, creamy soup is easy to prepare, very filling, delicious, and it’s definitely a family favorite I am confident you will enjoy!!

The recipe is simple to prepare, and the reward for a small amount of your time is a big pot of thick, tasty chowder! Here’s how easy it is to prepare:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Cook the Bacon

Start by cooking the bacon (everything is better with bacon, right?). Fry the bacon until fully cooked and crisp.

TIP: Stack the bacon, slice into thin strips, then fry it in the pan you are using for the soup. The smaller pieces cook faster this way.

When I make this, I fry the bacon in the same pan I cook the soup in, so it makes this a one pot meal! Less cleanup! YES!!!

Once bacon is really crisp, remove (using a slotted spoon) to a paper towel lined plate. The paper towels will absorb any leftover bacon grease.

Set a few bacon pieces aside to garnish the soup with later, if desired. Leave 3 Tablespoons of bacon grease in pan, and discard the rest.

Prepare The Chowder Base

Add onion and celery (including celery tops) to the 3 Tablespoons bacon drippings left in the pan. Cook & stir until the onion is translucent in color and tender (3-4 minutes).

Add 3 Tablespoons flour (this will act as a thickening agent for the corn bacon potato chowder). Stir to combine, and cook on low heat for a minute or two (this helps to “cook out” the floury taste).

Time To Add The Milk

Add milk to the saucepan. Stir well, to combine all the ingredients. Heat the liquid until it boils, stirring constantly, and scraping the bottom of pan, so it doesn’t stick.

Once it comes to a boil, cook for one more minute, stirring constantly. The chowder mixture will thicken as it cooks.

Time To Add The Corn And Potatoes

The next step is to add in the cream style corn, potatoes, bacon, salt and pepper. Canned potatoes are used in this recipe.

Here is a photo of the kind of canned potatoes you need for this recipe. They are called new potatoes (or whole white potatoes) at the grocery store.

Drain, then dice the potatoes before adding them to soup. I cut them in half length-wise, then in half again lengthwise, then dice.

Once potatoes are diced, add in the potatoes, cream style corn, bacon pieces, salt and pepper; stir to combine.

Cook The Corn Bacon Potato Chowder Until Hot And Thick

Cook the corn bacon potato chowder only until it is heated through. Take a small taste of the chowder, and add additional salt and pepper to suit your preference.

See how nice and thick this corn bacon potato chowder is? That is perfect, and this means it is now ready to be served and enjoyed.

Serve The Chowder!

Ladle the chowder into bowls (or cups). If you use bowls, this recipe will make 4-5 servings. If you use small mugs or cups, it should make about 6-8 smaller servings.

Garnish each portion with reserved bacon pieces, and chopped celery tops, if desired. Enjoy this hearty and filling corn, bacon & potato chowder!

I really hope you will consider making this corn bacon potato chowder… it is so good for lunch OR dinner, especially on a cold day!

If you enjoy this chowder, be sure to check out my recipe for Fully Loaded Potato Soup! Have a great day, and may God bless and hold you close throughout it.

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy soup recipes you’ll enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: I got this recipe from my sister-in-law over 30 years ago, written on a 3×5 card. Do not know the original source, however!

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Corn, Bacon & Potato Chowder

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!

Category: Soup

Cuisine: American

Keyword: corn bacon potato chowder

Servings: 6 servings

Calories Per Serving: 349 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 pound bacon (I used 6 thick slices bacon)
1/2 cup chopped onion
1/2 cup sliced celery (including the celery tops)
3 Tablespoons flour
4 cups milk
1 can cream style corn
1 can new potatoes (whole white), drained and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
Bacon pieces and celery tops (chopped), for garnish if desired

US Customary - Metric

Instructions

In large soup pot, cook bacon until crisp; drain and set aside (save a few bacon pieces for garnish). Leave 3 Tablespoon bacon drippings in pan (discard the rest).
Add onion and celery; cook/stir until onion is tender (3-4 minutes).
Add and blend in flour; cook over low heat for 1-2 minutes, stirring constantly.
Stir in milk, mix well to combine. Heat to boiling, then boil for 1 minute, stirring constantly.
Add in creamed corn, diced potatoes, bacon pieces, salt and pepper to pan. Heat only until heated through. Taste test soup; add additional salt/pepper, if necessary, to suit your taste.
Ladle soup into serving dishes. Garnish with crisp bacon pieces and chopped celery green tops. Serve hot, and enjoy!

Nutrition Facts

Corn, Bacon & Potato Chowder

Amount Per Serving (1 serving)

Calories 349 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Cholesterol 32mg11%

Sodium 726mg32%

Potassium 745mg21%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 11g12%

Protein 13g26%

Vitamin A 415IU8%

Vitamin C 18.5mg22%

Calcium 216mg22%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

12
Feb
2016

Chili’s Chicken Enchilada Soup (copycat)

categories: Copycat Recipes, Mexican / Southwestern, Soups

8.9K Shares

Pin8.9K

Yum29

Enjoy a taste of the Southwest, with this delicious Chili’s Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!
If you enjoy the flavor of chicken enchiladas, chances are pretty good you will love this copycat recipe of this famous restaurant’s much requested item… Chili’s Chicken Enchilada Soup! It’s so good… all that cheesy, chicken enchilada goodness in a big bowl of soup!

I found this soup recipe in one of my cookbooks I’ve had for a long time. This Chili’s chicken enchilada soup is thick and cheesy, and packed with chicken. Because of the addition of masa harina, enchilada sauce and spices, this soup tastes just like a good ol’ chicken enchilada!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make A Copycat Version Of Chili’s Chicken Enchilada Soup

Here’s what you do to make this delicious soup: Add boneless, skinless chicken breasts to hot oil in a large pan, and cook each side for 4-5 minutes, until browned.

Remove the browned chicken from the pan. Set the chicken aside, to cool.

Add chopped onion into the pan. Cook the onions on medium heat for a couple minutes. Add minced garlic for the last 30 seconds. Stir the garlic well, for only 30 seconds, to keep garlic from burning (and becoming bitter). Immediately add the chicken broth to the pan.

In a separate bowl, mix 2 cups of water with Masa Harina (found in Mexican food section in grocery store). Whisk this mixture until it is well blended and smooth. Add the water/Masa Harina mixture to the onion/garlic broth, and stir (or whisk) well, to combine.

Add 1 additional cup of water, enchilada sauce, cheese cubes, and spices to the soup. Stir to combine. Bring the Chili’s chicken enchilada soup to a boil over medium heat, stirring often until the cheese has completely melted.

Shred the cooled, reserved chicken into small pieces. I use two forks to do this, because the chicken shreds well, when pulled by two forks. Add all of the shredded chicken to the Chili’s chicken enchilada soup.

Reduce heat, and simmer soup on low heat for 30-40 minutes. Chili’s chicken enchilada soup will thicken quite a bit as it cooks.

Preparing Tortilla Strips To Garnish Chili’s Chicken Enchilada Soup

While the soup is simmering, prepare the corn tortilla strips. These will be used later to garnish the soup! To do this, cut 3-4 corn tortillas in half, then into thin strips.

Coat the strips with a Tablespoon or two of vegetable oil. Gently mix the tortilla strips and oil, to coat, then spread them out in a single layer on a baking sheet.

Bake the tortilla strips at 375° for 6-8 minutes, then flip the strips over. Bake the other side of the strips for 6-8 minutes, until they are crispy and light brown in color.

When done, set them aside to cool completely.

Make a quick pico de gallo while the tortilla strips are baking in oven. Chop and mix the pico de gallo ingredients in a small bowl.

The pico de gallo contains chopped tomatoes, red onion, cilantro, lime juice, salt and pepper. It will be used to garnish Chili’s chicken enchilada soup before serving.

Serving Chili’s Chicken Enchilada Soup

When the Chili’s chicken enchilada soup is done, ladle it into individual bowls. Top each bowl of soup with pico de gallo, and baked tortilla strips.

You can also add grated cheddar cheese or sour cream too, if desired.

While I think we will agree that this is probably not the “healthiest soup”, it really is delicious, and tastes just like a yummy chicken enchilada. Every once in awhile, that’s a GOOD thing!

Hope you will consider trying this recipe! It’s really tasty, and besides that, all those people requesting it at Chili’s can’t be wrong. Agreed?

Take care, have a great day, and please come back again soon for more family-friendly recipes!

Looking for More SOUP Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lot of absolutely delicious soup recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source: “Top Secret Restaurant Recipes 2”, by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

5 from 1 vote

Chili's Chicken Enchilada Soup (copycat)

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

Enjoy a taste of the Southwest for lunch or dinner with this delicious Chili's Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!

Category: Soup

Cuisine: Southwest

Keyword: Chili's chicken enchilada soup

Servings: 10 servings

Calories Per Serving: 248 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Soup:

1 Tablespoon vegetable oil
3 chicken breasts (skinless/boneless)
1/2 cup diced onion
1 clove minced garlic
4 cups chicken broth
1 cup Masa Harina (found in Mexican food section of grocery store)
3 cups water
1 cup red enchilada sauce
16 ounces Velveeta Cheese (small box), diced into cubes
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

For Tortilla Garnish:

3-4 corn tortillas
1 Tablespoon vegetable oil

For Pico de Gallo:

1 medium tomato , diced
1 heaping Tablespoon minced red onion
1 Tablespoon lime juice
1 handful cilantro (approx. 3 Tablespoons), chopped
Salt and Pepper , to taste

US Customary - Metric

Instructions

To prepare soup:

Add vegetable oil to a large pan. Heat on medium heat. When oil is hot, add chicken breasts to pot; cook chicken for 4-5 minutes per side, until they are light brown. Remove from pan; set aside.
Add chopped onion to pan. Cook over medium heat for two minutes,; add the minced garlic for the last 30 seconds (so it won't burn and become bitter). Add chicken broth to the onions.
In bowl or large mixing cup, mix the masa harina with 2 cups of water. Mix well, to combine, then add to chicken broth and onion mixture in pan. Whisk well, to combine.
Add remaining water, enchilada sauce, cheese cubes, and spices to the pan. Cook, and bring it all to a boil.
Shred the chicken into small pieces (I use two forks to do this); add chicken to soup. Reduce the heat and let soup simmer for 30-40 minutes, stirring often to prevent scorching on the bottom of pan. Soup will thicken as it cooks. Prepare tortilla strips and pico de gallo while soup cooks. When done, ladle soup into serving bowls, and garnish with pico de gallo and tortilla strips.

To Make Tortilla Strips:

Cut tortillas in half, then cut into thin strips. Coat strips with vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

To Make Pico de Gallo:

Combine ingredients in small bowl. Mix well. Taste test; add additional salt/pepper, if desired.

Recipe Notes

Original Recipe Source: "Top Secret Restaurant Recipes 2", by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

Nutrition Facts

Chili's Chicken Enchilada Soup (copycat)

Amount Per Serving (1 serving)

Calories 248 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 40mg13%

Sodium 1552mg67%

Potassium 462mg13%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 6g7%

Protein 18g36%

Vitamin A 815IU16%

Vitamin C 11.1mg13%

Calcium 295mg30%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

13
Jan
2016

Creamy Potato Leek Soup

categories: Soups

186 Shares

Pin186

Yum

Delicious, creamy potato leek soup, made with Yukon gold potatoes, fresh leeks, seasoned broth and cream, is delicious, thick and filling!

Creamy Potato Leek Soup. Hmmm… never having made it before, I pondered it for awhile before deciding to give this recipe a try (with a slight tweak to the original). I was growing leeks in my garden, but they were not as large as store-bought ones. I used them in the recipe anyway, and was surprised by how delicious this soup was!

This soup was very easy to make, and my husband and I really enjoyed the taste and creaminess of Yukon Gold potatoes and leeks, cooked in seasoned chicken broth. I played with the original recipe a bit, and added cream to the finished soup for a delicious finish!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Creamy Potato Leek Soup

First, rinse and clean the leeks really well. Trim off the dark green parts of the stem, and the root end. Split the leeks in half, and rinse well, to ensure any grit gets washed out. Do not skip this step… you don’t want any sand, dirt, etc. from the leeks in your soup, do you?

Dice the leeks. Heat butter (or oil, if substituting) in large saucepan or Dutch oven. Add the diced leeks; cook them for several minutes (5-6) until they soften.

Add the potatoes, chicken broth and water to the pot. Bring this mixture to a boil. Sprinkle with a little salt and pepper, to season.

Once the potato leek soup comes to a boil, reduce the heat; let it cook on a low simmer until the potatoes are “fork-tender”. Times for this step can vary depending on the size potato chunks you used, so keep this in mind.

When the potatoes have softened up and are fork-tender, puree the soup. You can use an immersion blender, or can transfer soup in batches to a blender or food processor, to blend until creamy.

After blending or pureeing, the potato leek soup should be thick. Take a quick taste. Adjust the salt and pepper seasoning, if necessary, to suit your taste. This is what the potato leek soup looked like after I pureed it. Nice and thick!

Pour in the whipping cream. Heat on medium heat only until hot. Be careful after adding the whipping cream to NOT let the soup come to a boil. Just heat the soup through, and then it is ready to serve.

To Serve Creamy Potato Leek Soup

Ladle the hot creamy potato leek soup into serving bowls. Garnish with chopped chives or fresh parsley, if desired, and serve. You can also drizzle additional whipping cream on top of the potato leek soup, if desired. Serve this comforting soup with a green salad on the side, and enjoy!

This creamy potato leek soup was a tasty experiment for me, using leeks from our garden for the first time in a recipe. The soup was filling, and absolutely delicious! I will definitely make it again.

Looking For More SOUP Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes for you to enjoy, including:

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://userealbutter.com/2011/01/06/potato-leek-soup-recipe/

0 from 0 votes

Creamy Potato Leek Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Delicious, creamy potato leek soup, made with Yukon gold potatoes, fresh leeks, seasoned broth and cream, is delicious, thick and filling!

Category: Soup

Cuisine: American

Keyword: creamy potato leek soup

Servings: 6 servings

Calories Per Serving: 267 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter (may substitute vegetable oil)
4 leeks (cut off roots, and dark green stems), split, washed well, diced.
2 pounds Yukon Gold Potatoes
4 cups chicken broth
2 cups water
Salt and Pepper , to taste
3/4 cup whipping cream
chopped chives or parsley for garnish
additional whipping cream to drizzle on soup with garnish , if desired

US Customary - Metric

Instructions

In a large soup pan, heat the butter (or oil) on medium. Add chopped leeks. Cook, stirring occasionally, until they soften (about 5-7 minutes).
Add potatoes, chicken broth and water. Season with salt and pepper, to taste. Bring this mixture to a boil. Once boiling, reduce heat to a low simmer. Continue cooking until the potatoes are easily pierced with a fork ("fork-tender").
Blend the mixture until smooth, using an immersion blender. You may also blend the soup in a kitchen blender or food processor (but may have to do this in batches). Taste again, and add additional salt and pepper to taste, if desired.
Pour in whipping cream. Mix until well combined. If necessary, reheat soup until hot, but NOT boiling! Ladle hot soup into serving bowls. Garnish with chopped chives OR parsley; drizzle with additional whipping cream, if desired. Enjoy!

Nutrition Facts

Creamy Potato Leek Soup

Amount Per Serving (1 (1/6th of total))

Calories 267 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Cholesterol 50mg17%

Sodium 649mg28%

Potassium 878mg25%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 2g2%

Protein 6g12%

Vitamin A 1545IU31%

Vitamin C 35.5mg43%

Calcium 112mg11%

Iron 6.5mg36%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

04
Dec
2015

Creamy Turkey Wild Rice Soup

categories: Slow Cooker Recipes, Soups, Turkey

389 Shares

Pin389

Yum

Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Another Thanksgiving has come and gone, and we still have some leftovers, thankfully! Speaking of LEFTOVERS…today I’m posting a recipe for Creamy Turkey Wild Rice Soup. I’ve been making this soup for years (using good old turkey leftovers!).

I found the original recipe in an old Taste Of Home Magazine years ago and tried it. The creamy turkey wild rice soup was so good! I’ve been making it ever since, with a few slight changes to the original recipe.

Why NOT use the leftover turkey and carcass to make a huge pot of delicious soup? If you’re gonna go to the trouble of roasting a huge turkey, then make it “go the distance” for you.

The original recipe for creamy turkey wild rice soup was made on the stove top, but I adapted it for crock pot cooking. I’ve included both sets of instructions in the printable recipe below.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Could I Make This Recipe With A Whole CHICKEN Instead Of A Turkey?

Yes. You can also substitute a whole chicken, if desired. Remember to make sure you have at least 2 cups of shredded meat for the soup. Prepare the recipe the same exact way.

How To Make Creamy Turkey Wild Rice Soup

Start with that leftover turkey. Yeah. Use that beast you fixed for Thanksgiving. Our 15 pounder looked like this when it came out of the oven on Thanksgiving.

The next morning, the leftover turkey looked like this photo below… in a huge pot of water, with onions, celery, carrots, spices, etc. I’m telling you, that turkey never knew what hit it!

The turkey carcass (with some meat still attached) cooks for about 1½ hours (covered). Chopped onions, carrots, celery, salt and pepper are also added to the large pot of water.

When done, let the turkey cool. Once the turkey has cooled, cut or pull all the turkey meat you can get off the bones. You will need about 2 cups of turkey for this soup.

Add Ingredients To A Slow Cooker (crock pot)

Put the broth from the turkey (and the veggies, too) into a large crock pot. The total mount of broth should be at least 4 cups. If making the turkey the way shown, you can use the strained broth created by cooking the turkey as replacement for store bought broth.

Add 2 cups of shredded turkey to the slow cooker. Add one box of Long Grain and Wild Rice (and seasoning packet) and butter to the soup.

The original recipe called for 2 cups of wild rice. Using all wild rice is really tasty, but I found this package and seasonings to be perfectly easy (and a bit more economical).

Cook the creamy turkey wild rice soup on low temperature for 4 hours. After that, add some flour, whisked well with cool water to help thicken the soup broth slightly.

Put the lid back on slow cooker, and let the soup cook for another hour. Add light cream to the soup, and cook for 15 minutes.

The Creamy Turkey Wild Rice Soup Is Ready To Serve

Taste test the soup before you ladle it into bowls. Add salt or pepper, if desired, to suit your taste buds. The creamy turkey wild rice soup is now ready to be served!

Here is the finished creamy turkey wild rice soup, after the cream has been added. It looks great, and is ready to eat!

This creamy turkey wild rice soup is a really easy soup to make, and tastes absolutely delicious. I sure hope you will give this recipe a try next time you want to make something with Thanksgiving leftovers.

Don’t throw that turkey carcass away… make a huge pot of delicious hot and filling soup! Thanks for stopping by, and I sincerely hope you will come back again soon for more recipes. Have a great day.

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: Taste Of Home Magazine, submitted by Terri Holmgren, Swanville, Minnesota (magazine issue unknown – I cut out her recipe years ago and couldn’t find it online)

0 from 0 votes

Creamy Turkey Wild Rice Soup

Prep Time

1 hr 30 mins

Cook Time

5 hrs 15 mins

Total Time

6 hrs 45 mins

Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Category: Soup

Cuisine: American

Keyword: turkey wild rice soup

Servings: 12 cups (approx. 3 quarts)

Calories Per Serving: 179 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 turkey "carcass" (with some meat still attached)
1 medium onion , chopped
2 celery ribs , diced
2 carrots , diced
1 Tablespoon butter
1/2 cup all purpose flour
1/4 cup water
4 cups turkey or chicken broth
1 box wild rice OR 1 box Long Grain and Wild Rice Mix + seasoning packet (Rice A Roni)
2 cups light cream
2 cups diced turkey (or chicken)
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Additional salt & pepper , to taste (if desired)

US Customary - Metric

Instructions

Place leftover turkey "carcass" in large stock pot. Cover with water. Add onion, celery, carrots, salt and pepper. Cover pot and boil for 1 1/2 hours on medium-low. Remove turkey; let cool, then cut all the meat off the bones. Discard bones. Pour 4 cups of the broth (with veggies) into a crock pot. Shred turkey meat, then add at least 2 cups of the meat back into the crock pot. Add entire box of rice (plus seasoning packet). Add salt, pepper, dried parsley, and butter to soup. Cook on Low for 4 hours.
After 4 hours, mix together the flour and water until smooth. Stir this mixture into the soup in the crock pot until combined. Let soup cook for another hour.
Stir in cream, and cook on LOW for another 15 minutes.
Taste test; add additional salt/pepper, if desired, then serve!

Recipe Notes

If cooking on stove top: Saute onions, celery and carrots in butter 3-4 minutes. Reduce heat; add in flour-cook until it is bubbly. Add in broth, stirring constantly. Bring to boil; reduce heat. Add rice, turkey, cream, salt, pepper, garlic powder, etc. Simmer for about 20 minutes. Serve.
Another way to make this quicker, use store bought broth and shred up a rotisserie chicken or use pre-cooked turkey.

Nutrition Facts

Creamy Turkey Wild Rice Soup

Amount Per Serving (1 cup)

Calories 179 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 58mg19%

Sodium 431mg19%

Potassium 189mg5%

Carbohydrates 7g2%

Protein 5g10%

Vitamin A 2140IU43%

Vitamin C 7mg8%

Calcium 39mg4%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Save

18
Nov
2015

Sundowner Soup

categories: Beef, Main Dishes, Soups

224 Shares

Pin224

Yum

Sundowner Soup is a delicious Italian inspired economical dish that’s easy to make, with ground beef, rice, and vegetables in a tomato based broth.
Let me start by saying I HAVE NO IDEA WHY IT IS CALLED SUNDOWNER SOUP. I suppose it might be because you can make up a big pot of this soup in about the same time it takes the sun to set? Well, I don’t really know how or why it got its name, but that’s my story… and I’m sticking with it!

Recently I found this recipe in a 20 year old cookbook. The name of the soup intrigued me, since it apparently had NOTHING to do with the ingredients. I had already laid out one pound of hamburger meat to use for dinner, so decided to give this recipe for sundowner soup a try.

What I can tell you after making it is this: Sundowner soup is delicious, only uses one pound of hamburger meat, and has lots of veggies. The recipe makes a large pot of soup, and is ready in a very short amount of time (under 30 minutes). If you can chop/slice veggies and brown hamburger meat, you can make this soup!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Sundowner Soup

Here’s how you make this tasty (and economical) Italian-flavored soup: Brown the chopped onion and hamburger meat in a large soup pot. Easy, right?

When the meat has browned fully, drain off the grease, and then stir in the sliced carrots and celery. Cook these veggies for 3-4 minutes, until they begin to soften.

Add canned tomatoes, beef broth, cooking sherry, water, Swiss chard, rice, and herbs to the soup pot. Bring the liquid to a boil, and then simmer (covered) for 15 minutes.

Finish Making The Soup

After soup has cooked for 15 minutes, add the remaining half of the Swiss chard. Give the sundowner soup a taste, and season with a bit of salt and pepper, to your liking. Cover and cook the soup for 5 additional minutes.

Now uncover the soup pot. The rice should be fully cooked and the soup will have thickened up. If you want the sundowner soup thinner, simply add a bit more water and stir.

Serve The Sundowner Soup

Ladle the hot sundowner soup into serving bowls. Garnish the top of each bowl of soup with finely grated Parmesan cheese (optional, but oh, so good!). Serve with some crusty bread on the side, and enjoy. Sundowner soup is quite a filling meal, because it has meat, veggies and rice, all in one dish! I think you will enjoy it!

Hope you will give sundowner soup a try. My husband and I LOVED it! Have a great day. Look around and focus on the multitude of things you (and I) can be grateful for! They are all around.

Looking For More SOUP Recipes?

I have lots of soup recipes! They can be found in the Recipe Index, located at the top of the page. A few favorites include:

Grandma’s Southern-Style Chicken n’ Dumplings (My most pinned recipe!)
Mom’s Old Fashioned Chili
Chicken Noodle Soup
Albondigas Soup

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: The cookbook called “A Dinner A Day”, by Sally Sondheim & Suzannah Sloan, pg. 46, Published by Warner Books, 1996.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sundowner Soup

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Sundowner Soup is a delicious Italian inspired economical dish that's easy to make, with ground beef, rice, and vegetables in a tomato based broth.

Category: Soup

Cuisine: Italian

Keyword: Sundowner Soup

Servings: 6 servings

Calories Per Serving: 339 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground beef
1 medium onion , chopped
3 stalks celery , sliced
5 medium carrots , peeled and sliced
1 medium bunch Swiss chard (may substitute spinach, if desired)
1 large can (28 ounces) diced tomatoes (undrained)
1 can (14.5 ounces) beef broth
1/4 cup cooking sherry (may substitute beef broth)
2 cups water
1/3 cup long grain white rice
1 teaspoon dried basil
1 teaspoon dried thyme
1 Tablespoon seasoning salt
(additional salt and pepper, to taste)
Grated Parmesan cheese (for garnish - optional, but good!)

US Customary - Metric

Instructions

Brown ground beef and chopped onion in a large soup pot, stirring occasionally. Drain off grease when done.
While meat is browning, slice celery, peel and slice carrots, and chop Swiss chard (or spinach).
When beef and onions are cooked and drained, add sliced celery and carrots to pan. Cook for 3 minutes.
Add tomatoes (and juice), beef broth, sherry, water, HALF of the Swiss chard, rice, basil, thyme and seasoning salt to the pan. Stir well, to combine; bring mixture to a boil on medium-high heat, then reduce the heat to low, put a lid on pan, and simmer for 15 minutes (covered).
After soup has cooked for 15 minutes, add the rest of the Swiss chard. Taste soup; add salt and pepper, if desired. Put lid back on pan and cook soup 5 more minutes. When done, if soup has thickened too much for your liking, simply add a bit of water to pan, and stir to combine.
Ladle soup into individual bowls; garnish soup with finely grated Parmesan cheese, and enjoy!
By the way- the leftovers are great, as well!

Nutrition Facts

Sundowner Soup

Amount Per Serving (1 g)

Calories 339 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Cholesterol 58mg19%

Sodium 1792mg78%

Potassium 925mg26%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 9g10%

Protein 19g38%

Vitamin A 9400IU188%

Vitamin C 19.6mg24%

Calcium 163mg16%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

30
Oct
2015

Grandma’s Southern-Style Chicken n’ Dumplings

categories: Chicken, Main Dishes, Soups

545.3K Shares

Pin544.9K

Yum433

You will LOVE these Southern-Style Chicken n’ Dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it’s very best!

Fall is upon us, and Old Man Winter is just around the corner. Not too sure about you, but I tend to “hunker down” during this season of the year, and yearn for fires in the fireplace, a warm home, and good old comfort food, like a big pot of my Grandma’s Southern-Style Chicken n’ Dumplings! Yum!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why Are These Dumplings Flat Like Noodles?

I used to wonder about the use of the word “dumplings” in the name, since a lot of people make biscuit-like dumplings (and these look more like noodles), but if my beloved Southern Grandma called them “dumplings”, well then “dumplings” they will be! Even Wikipedia tells us “dumplings” can be either PUFFY (typical in the Northeast) or ROLLED FLAT(Southern style!).

My Grandma, who lived in East Texas before she passed away, used to make this wonderful chicken n’ dumpling soup for us when we would visit on family vacations. My mom also made Grandma’s recipe for our family, then I began making this same recipe for my family many, many years ago. Our grown sons love this soup, as well, and I can’t even begin to count how many times they have eaten this meal.

Our oldest son, who is now 33 years old, still requests this as part of his birthday celebration, which amazes me to this day! It is REALLY simple, absolutely delicious, comforting and filling, and is very inexpensive to make… which is probably why I’ve been making this meal for so long!

Why Is This Recipe Good On The Old Wallet?

I start with a whole chicken. That’s the main ingredient in this soup, and I only use half the meat from the chicken, so I get another entire other meal out of the rest. That, to me, is a win-win. Any time I can spend about $5 on a chicken and get two meals (plus leftovers) out of the deal is a good thing! I am sharing lots of pics for this recipe, but don’t let that scare you. This is simple, people!

So How Do I Make These Yummy Southern-Style Chicken n’ Dumplings?

Place a whole thawed chicken (that is rinsed and cavity cleared) into a large stockpot. Cover with water. (If you want you can add 1/2 cup each of chopped onion, celery, and carrots to help flavor the broth, but it really is not necessary). Bring the water to boiling and cook the chicken for 1 hour.

When done, remove the chicken to a large bowl to cool down.

Pour the broth through a sieve to strain out any veggies, particles, etc. Pour broth back into stockpot. I discard the veggies I flavored the broth with, but if you want to leave them in, go for it!

When the chicken has cooled, remove the skin. You can usually just pull it off from the different pieces using your clean hands.

Cutting The Meat Off The Chicken

The chicken will be so tender the legs and thighs will easily tear off. I like to put a flexible cutting board on a baking sheet with edges, to help catch any liquid run-off.

Cut or pull off all the meat from the chicken, and place into a large bowl. The chicken should be cut into bite sized pieces. I usually end up with between 4-5 cups of shredded chicken.

Store Extra Chicken For Use In Another Recipe!

I like to use about 2 -2 1/2 cups of chicken for this recipe. You can use all of the chicken if you want, but I prefer to put the rest of the chicken into a freezer bag and into my freezer, so I have cooked chicken ready for another meal (like quesadillas, enchiladas, casseroles, etc.), as well!

Add The Chicken Pieces To The Broth

At this point, you will need to add 2 to 2 1/2 cups of shredded chicken back into the pot of chicken broth.

I add two large cubes of chicken bouillon to the hot broth to add additional flavor. The cubes will break down and dissolve as the southern-style chicken ‘n dumplings cook.

Make The Dumplings

Heat the broth back up on medium high heat. While it is coming to a boil, I make the dumplings. I know a lot of people make big puffy biscuit-like “dumplings”, but this is how my Grandma made Southern-style chicken n’ dumplings, and that is why they look like large noodles.

Start by blending flour, salt, and shortening together using a pastry cutter, cutting it in until the shortening is the size of small peas. Easy!

Hot water and more flour is added and mixture is firmed up into a large dough ball. Let the chicken n’ dumplings dough rest for about 10 minutes, then shape into 3 equal sized portions.

Roll And Slice The Dumplings

Roll out the dough on a flour covered surface, one dough ball at a time, until it is thinly rolled out, and about the size of a pie crust.

Use a pizza cutter (or a very sharp knife) to cut the chicken n’ dumpling dough into long strips about an inch wide. Repeat the entire rolling/cutting process with the other two dough balls, adding additional flour to cutting board before rolling each one.

Add The Dumplings To The Soup Broth

Once the broth is boiling, carefully drop the “dumplings” a few at a time into the boiling broth, continuing until all the dumplings are in the pot.

Add a small amount of butter, as well as salt and pepper to the soup to help season it. Taste the broth, then add additional salt and/or pepper to suit your taste. I usually add a LOT of pepper to ours.

Mix a couple spoonfuls of flour with some cold water (blend it well with a fork), and add it to the soup. This will help to thicken up the broth.

Time To Eat Grandma’s Southern-Style Chicken n’ Dumplings!

Cook the Southern-style chicken n’ dumplings until broth has thickened a bit, and is very hot. When ready to serve, ladle the soup into individual serving bowls, and serve with a big piece of crusty French bread on the side. That’s it! This is so yummy… and is “comfort food” at its best! Not only that, but the leftovers are amazing!

Sure hope you will give these Southern-style chicken n’ dumplings a try. You might even enjoy a few other soups I have here on the blog, like Albondigas Soup, Chicken Wild Rice and Bacon Soup, or any of the soups you can find in the Recipe Index at the top of the page.

There’s nothing better than having a big pot of Grandma’s Southern-Style Chicken n’ Dumplings available to slurp on during the cold Fall and Winter seasons! Enjoy!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My Grandma B.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 9 votes

Grandma's Southern-Style Chicken n' Dumplings

Prep Time

15 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 30 mins

You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!

Category: Soup

Cuisine: American

Keyword: chicken n' dumplings

Servings: 8 servings

Calories Per Serving: 341 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

To Cook Chicken And Make Broth:

1 whole chicken , thawed and cleaned (remove and discard giblets from cavity)
1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth)
Water to completely cover chicken in a large stockpot.

To Make The Dumplings:

1 cup all purpose flour
1 teaspoon salt
2 heaping Tablespoons vegetable shortening
1/2 cup HOT water
1/2 cup plus 2 Tablespoons all purpose flour

To finish soup:

Two large chicken bouillon cubes
1 Tablespoon butter
1/4 cup water mixed with 2 Tablespoons flour
Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)

US Customary - Metric

Instructions

Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)

Recipe Notes

If you are pressed for time, you can always start with store bought chicken broth (cook the chicken in water/drain, THEN use broth in pot), and can also use a pre-cooked rotisserie chicken to get the chicken from, BUT I prefer to make it the way I have posted it, as it is far less expensive... but, hey... whatever works, right?

Nutrition Facts

Grandma's Southern-Style Chicken n' Dumplings

Amount Per Serving (1 serving)

Calories 341 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 75mg25%

Sodium 435mg19%

Potassium 230mg7%

Carbohydrates 20g7%

Protein 20g40%

Vitamin A 1515IU30%

Vitamin C 2mg2%

Calcium 15mg2%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

12
Jun
2015

Lentil Stew

categories: Main Dishes, Meatless Meals, Soups, Vegetable Dishes

187 Shares

Pin187

Yum

Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!
Well, this was a happy experiment. It was my first time cooking lentils! I guess I’m behind the times, but I kept hearing about how inexpensive, nutritious, and filling lentils were, so I started looking to see what goes into a good, thick Lentil Stew. Then I made my own version!

I must have looked at 25 different ways to make lentil soup or stew. I finally decided to just make my own version and add a variety of ingredients (like carrots, celery, thyme, dill, garlic, etc) I found on various recipes that sounded like they would be good additions.

The only HARD part about making this stew was I had to remember to write all the ingredients down as I made it, so I could actually remember what I did. Do you ever do that? Let’s just say that one hand was stirring the pot, one hand was writing it all down, and I suppose I might have used my FEET to take the pictures… somehow I got it done, and guess what? This hearty lentil stew is GOOD!

Scroll Down For a Printable Recipe Card At the Bottom Of The Page

Lentils Are A Healthy Protein-Filled Legume

On a side note… did you know that lentils (a legume) contain the 3rd highest protein of any legume? True. Lentils are inexpensive AND highly nutritious. That can be considered a win-win kind of main ingredient.

How To Make Delicious Lentil Stew

The first thing to do is cook the chopped onions for a few minutes in a bit of olive oil. The onions are cooked until they have softened.

Once onions have softened, add the lentils. It’s important to rinse and drain the lentils in a colander BEFORE adding! Brown rice is then added to the soup pot, along with 5 cups water. Give the ingredients a good stir after adding the rice.

Add a large cube of chicken bouillon to the stew, crumbling it up, as you add. TIP FOR VEGETARIANS: If you want to make this a completely vegetarian stew, leave the chicken bouillon out or add vegetable bouillon.

I personally enjoy the flavor the chicken bouillon adds, but it certainly won’t hurt the lentil stew if you omit it.

Time To Cook the Lentil Stew

Add the chopped celery, carrots, flat leaf parsley, thyme, dill, salt, oregano, seasoning salt, and minced garlic to the pot. Bring the lentil stew to a boil, then reduce the heat. Cook the stew on a low simmer for about 45-50 minutes, stirring occasionally.

After the stew has cooked for about 45 minutes, the rice and lentils will be softened. A lot of the broth will have absorbed. Now the mixture will look more like a thickened soup or stew. TIP: I served the lentil stew in it’s thickened form. If you want it to be more “soup-like” (more broth liquid), simply add a cup of water during the last 10 minutes of cook time.

Ready to EAT!

To serve, divide the hot lentil stew into serving bowls. Garnish each bowl of soup with chopped parsley, if desired. Serve the soup with some crusty slices of bread, and you’ve got yourself a hearty meal!

Even without meat, the combination of lentils and brown rice combine to make sure all essential amino acids are provided to make a complete protein dish. The lentil stew leftovers are pretty amazing, also (just sayin’).

This was an easy meal to make, and my husband and I enjoyed the leftovers for lunch over the course of several days. Sure hope you will give this delicious lentil stew a try… I think you will be surprised at just how good it is! Have a great day!

Looking For More SOUP OR STEW Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

Lentil Stew

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!

Category: Dinner, Main Dish, Soup

Cuisine: American

Keyword: lentil stew

Servings: 8 servings

Calories Per Serving: 151 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon olive oil
1 medium brown onion , chopped
5 cups water
1 cup brown lentils (rinsed)
1/3 cup brown rice (uncooked)
1 large chicken bouillon cube (can omit if making this vegetarian)
2 cups chopped carrots
2 celery stalks , chopped small
1/4 teaspoon dried thyme
1 1/4 teaspoons salt
1/4 teaspoon dried oregano
1 Tablespoon chopped flat leaf parsley
1/4 teaspoon dried dill
1/4 teaspoon seasoning salt
1 teaspoon minced garlic
Dried parsley (OPTIONAL-to sprinkle on stew as a garnish before serving)

US Customary - Metric

Instructions

In a large soup pot, cook the chopped onion in olive oil until onions have softened (3-4 minutes).
Add 5 cups water, rinsed lentils, brown rice, and crumbled chicken bouillon cube.
Add the rest of the ingredients.
Bring soup mixture to a full boil, then reduce the heat to a low simmer.
Continue to cook the stew for 45-50 minutes (covered) on low, stirring occasionally. Uncover the stew the last 10 minutes of cooking time.(*If you want the stew to have more broth, simply add in another cup of water during the last 10 minutes of cooking time).
Taste. Season with additional salt/pepper, if desired.
Ladle the hot stew into serving bowls. Sprinkle with dried parsley (optional).
Serve with some good crusty bread, and ENJOY!

Nutrition Facts

Lentil Stew

Amount Per Serving (1 serving)

Calories 151 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 588mg26%

Potassium 398mg11%

Carbohydrates 25g8%

Fiber 8g33%

Sugar 2g2%

Protein 7g14%

Vitamin A 5440IU109%

Vitamin C 5mg6%

Calcium 34mg3%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

12
May
2015

Ham and Bean Soup (and how to CAN it!)

categories: Canning And Preserving, Soups

15.3K Shares

Pin15.3K

Yum3

This delicious, hearty ham and bean soup will fill you up. Recipe includes “how to” instructions for canning soup to store in your pantry!Well… I finally canned my first batch of Ham and Bean Soup a few months ago. I am loving having this delicious soup in my pantry, ready to open, re-heat, and eat whenever we wish! My pressure canning experiences are becoming more frequent, and I love the convenience of having jars of homemade soups, sauces, and veggies, etc. sitting in our pantry (along with canned fruits and jam), just waiting to be eaten!

The soup is very hearty… flavored with ham, navy beans, onions, garlic, carrots, celery, etc. Once cooked, it thickens a bit, and is wonderful as a main dish or lunch serving. Even if you don’t can, you can still make a nice sized pot of this soup to feed your family very inexpensively. The soup is very filling, and delicious!

NOTE: If you want to can this soup, you must use a pressure canner. This recipe will yield approximately 6 pints (12 cups) or 3 quarts of soup.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Dried Beans

Here’s the basics of how I made this yummy soup: First thing to do is rinse the beans to remove any sediment, rocks, etc.

Cover the beans with 2 quarts of water in a LARGE pot, then bring them to a boil.

After the beans begin boiling, turn the heat to low and simmer for 2 minutes. Remove the pan from the heat, cover it, and let the beans rest for an hour.

While beans are “resting”, cut up the ham and veggies for the soup. I even used some of my dehydrated celery in place of “fresh” celery, and it worked perfectly!

Make The Ham and Bean Soup

After the beans “rest” for an hour, rinse them, and put them into a large stock pot. Cover the beans with water (1 1/2 quarts), add the ham pieces and spices, and let it simmer on medium-low (covered) for 45 minutes.

Add the carrots, celery, and onions and cook the ham and bean soup for 15 minutes longer. If you are NOT going to can the soup, you may wish to cook the soup just a bit longer (uncovered), which will help to thicken it.

Canning Ham and Bean Soup

Prepare canning jars, lids, and screw bands according to recommended canning guidelines. (Make sure jars stay warm until you are ready to fill them). Fill the jars 3/4 full with the ham and veggie pieces (used a slotted spoon and a canning funnel for less mess).

Finish filling the jars with the hot liquid, making sure to leave a 1″ headspace in the jar. Follow canning guidelines to remove air bubbles from the jars, clean the jar rims well, then seal them with lids and screwbands to fingertip tight, and into the pressure canner they go.

Canning / Processing Times

Can quart jars at 10 lbs. pressure for 90 minutes. If you are using pint jars, process at 10 lbs. pressure for 75 minutes. NOTE: If above 1,000 feet in elevation: weighted gauge (15 lb weight), dial gauge (12 lbs- at 2,000-4,000 feet elevation).

When processing time is done, follow recommended pressure canning guidelines for jar removal, according to the manufacturer’s instructions for canner (wait for pressure to drop naturally, remove vent cover, wait 10 more minutes). After that, place hot jars of soup on a dish towel on kitchen counter for 24 hours, to cool and seal completely.

Label jars (love my dissolvable labels-so easy to clean off), and check to make jars have properly sealed. Remove screw bands (for storage), wipe jars clean, and place them in pantry to await a craving for (and the convenience of) this yummy, “ready-to-heat-and-eat” soup!

Ready To Eat The Ham And Bean Soup

This is a picture of the very first time I opened a jar of this ham and bean soup (about a month later) and heated it up for our dinner. The ham and bean soup was DELICIOUS!

Sure hope you will give this ham and bean soup a try! It is delicious, even if you don’t can it in jars, for long term storage!

Looking For More SOUP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://iowasue.blogspot.com/2011/07/home-canned-bean-soup.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes

Ham and Bean Soup (and how to CAN it!)

Prep Time

1 hr 15 mins

Cook Time

1 hr

Total Time

2 hrs 15 mins

This hearty ham and bean soup will fill you up... plus instructions for canning it to save for later!

Category: Entree

Cuisine: American

Keyword: canning soup, ham and bean soup

Servings: 6 pints (or 3 Qts.) Total 12 servings

Calories Per Serving: 187 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound dried Navy beans
1 1/2 quarts water (can also use chicken broth, if desired)
1 1/2 Tablespoons minced garlic
1 large brown onion , chopped finely (about 1/2 pound)
5 celery stalks , sliced
6 ounces carrots , sliced thinly (1/4" slices)
1/2 pound fully cooked ham , cut into 1 inch pieces
1 whole Bay leaf
6-8 whole peppercorns
Salt/pepper to taste (if canning, add 1/2 teaspoon of salt per pint, 3/4 teaspoon per quart)
Parsley , chopped (add some to soup-to taste; also use as garnish when serving soup fresh)

US Customary - Metric

Instructions

To prepare the soup:

Rinse beans thoroughly. Place beans in large soup pot; cover with 2 quarts of water. Bring beans to full boil, then reduce heat to simmer, and cook for 2 additional minutes. Remove the soup pot from heat. Cover pot; let beans sit for one hour. Drain.
Place beans back into soup pot. Cover with 1 1/2 quarts of fresh water (or chicken broth). Add the ham pieces, chopped parsley, and minced garlic. Add the peppercorns, and bay leaf (might want to put the peppercorns and bay leaf into a tea ball or a spice bag-they need to be removed from soup before serving OR canning). Simmer (covered) for about 45 minutes. After 45 minutes, add the carrots, celery, and onions; cook for an additional 15 minutes. Remove spice bag. If NOT canning, add salt as desired. Serve soup hot, and enjoy!

If Canning:

While soup is cooking, prepare canning jars and lids, according to general canning guidelines (wash jars, keep warm, prepare lids according to manufacturer instructions, etc.). Add 3 quarts of water to your pressure canner and let it begin simmering (uncovered).
When ready to fill warm jars, use a slotted spoon (and a canning funnel) to fill jars 2/3 full, with ham and veggie pieces. Then ladle the hot liquid into jars, being sure to leave 1" headspace. Remove air bubbles from each jar using a plastic knife or utensil. Wipe the rim of each jar really clean, then place lid and screwband on jar. Tighten to fingertip tight.
Place covered and sealed jars onto rack in pressure canner (that contains 3 quarts water that has been simmering). Cover pressure canner. Crank up the heat; vent the steam for 10 minutes, then process at 10 pounds of pressure: Pints: 1 hour, 15 minutes. Quarts: 1 hour, 30 minutes.
When processing time is complete, remove canner from heat. Let the pressure drop completely on it's own (follow your canner's manufacturer instructions carefully!), then carefully open lid. Remove hot jars with canning tongs and set them on a dish towel. Let them sit, undisturbed for 24 hours.
Check to ensure all jars sealed properly, remove screwband rings, wipe jars clean, label, and store in pantry, out of direct sunlight.

Recipe Notes

Cook time indicated is for preparing soup to serve fresh.

If canning this recipe, cook time will also include 1 hour, 15 minutes for pints, OR 1 hour, 30 minutes for quarts.

If your elevation is over 1,000 feet, weighted gauge used should be 15 pounds.
A dial gauge should be at 12 pounds pressure for elevations 2,000-4,000 feet.

Nutrition Facts

Ham and Bean Soup (and how to CAN it!)

Amount Per Serving (1 g)

Calories 187 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 11mg4%

Sodium 837mg36%

Potassium 608mg17%

Carbohydrates 26g9%

Fiber 10g42%

Sugar 2g2%

Protein 12g24%

Vitamin A 2445IU49%

Vitamin C 2.3mg3%

Calcium 76mg8%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

Category: Soups

How To Make Green Chile Chicken Crockpot Enchilada Soup

To Serve Chicken Crockpot Enchilada Soup

Looking For More SOUP Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

How To Make Split Pea And Ham Soup

Puree The Cooked Split Peas

Make The Split Pea And Ham Soup

How To Can Split Pea And Ham Soup

How Long To Process The Split Pea and Ham Soup In Pressure Canner

Looking For Other Canning Recipes On This Blog?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Cook the Bacon

Prepare The Chowder Base

Time To Add The Milk

Time To Add The Corn And Potatoes

Cook The Corn Bacon Potato Chowder Until Hot And Thick

Serve The Chowder!

Looking For More SOUP Recipes?

Want More Recipes? Get My FREE Newsletter!

Find Me On Social Media:

How To Make A Copycat Version Of Chili’s Chicken Enchilada Soup

Preparing Tortilla Strips To Garnish Chili’s Chicken Enchilada Soup

Serving Chili’s Chicken Enchilada Soup

Looking for More SOUP Recipes?

Want More Recipes? Get My FREE Newsletter!

Find Me On Social Media:

How To Make Creamy Potato Leek Soup

To Serve Creamy Potato Leek Soup

Looking For More SOUP Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Could I Make This Recipe With A Whole CHICKEN Instead Of A Turkey?

How To Make Creamy Turkey Wild Rice Soup

Add Ingredients To A Slow Cooker (crock pot)

The Creamy Turkey Wild Rice Soup Is Ready To Serve

Looking For More SOUP Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

How To Make Sundowner Soup

Finish Making The Soup

Serve The Sundowner Soup

Looking For More SOUP Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

Why Are These Dumplings Flat Like Noodles?

Why Is This Recipe Good On The Old Wallet?

So How Do I Make These Yummy Southern-Style Chicken n’ Dumplings?

Cutting The Meat Off The Chicken

Store Extra Chicken For Use In Another Recipe!

Add The Chicken Pieces To The Broth

Make The Dumplings

Roll And Slice The Dumplings

Add The Dumplings To The Soup Broth

Time To Eat Grandma’s Southern-Style Chicken n’ Dumplings!

Interested In More Recipes?

You Can Also Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

Lentils Are A Healthy Protein-Filled Legume

How To Make Delicious Lentil Stew

Time To Cook the Lentil Stew

Ready to EAT!

Looking For More SOUP OR STEW Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Prepare The Dried Beans

Make The Ham and Bean Soup

Canning Ham and Bean Soup

Canning / Processing Times

Ready To Eat The Ham And Bean Soup

Looking For More SOUP Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks