Category: Soups

Homemade Vegetable Soup

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Homemade Vegetable Soup

Ingredients

  • 2 lbs. tenderized stew meat
  • seasonings
  • 1 small onion chopped
  • 1 14 oz. can dice tomatoes
  • 1 15 oz. can tomato sauce
  • 1 6 oz. can tomato paste
  • 1 can creamed corn
  • 2 bags frozen soup vegetables
  • Swirl pasta
  • 1 potato diced

Instructions

  1. Bring 6 cups of water and stew meat to boil, lower to simmer.
  2. Add 1 tablespoon salt, 2 tsp. pepper, 2 tsp. garlic powder and onion. Let simmer for 30 minutes.
  3. Add canned ingredients and frozen vegetables.
  4. Bring back to boil– simmer for 30 minutes.
  5. Add pasta and potato.
  6. Bring to boil and simmer 20 minutes.
https://www.broussardtable.com/homemade-vegetable-soup/

Shrimp & Corn Chowder

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Shrimp & Corn Chowder

Total Time: 20 minutes

Yield: 10-12 Servings

Ingredients

  • ½ stick butter
  • 8 oz. cream cheese
  • 1 pint half & half
  • 3 cans cream of potato soup
  • 8 oz. fresh mushrooms, sliced
  • 1 can cream of mushroom
  • 2 cans nibblet corn
  • 1 c. chopped green onions
  • 3 pounds peeled/ deveined shrimp
  • seasoned salt/hot sauce

Instructions

  1. Melt butter in large sauce pan.
  2. Add mushrooms and green onions.
  3. Saute’ until tender. Reduce heat to low.
  4. Add cream cheese, stirring until blended.
  5. Stir in soups and corn.
  6. Add shrimp, half & half, seasoning and hot sauce to taste.
  7. Cook for 15 – 20 minutes.
    8. *May substitute chicken, crawfish, or crab for the shrimp. You can use canned mushrooms. I usually double the recipe.
https://www.broussardtable.com/shrimp-corn-chowder/

Simple Chili

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Simple Chili

Ingredients

  • 1 lb. lean ground beef
  • 1 large onion, chopped
  • ½ green pepper, chopped
  • 1 15-ounce can of diced tomatoes
  • 1 15-ounce can kidney beans (optional)
  • ½ cup water
  • ¼ teaspoon finely ground pepper
  • 3 Tablespoons chili powder
  • 1 Tablespoon brown sugar

Instructions

  1. In a stock pot, brown the ground been. Add a bit of oil to the pot if the meat is very lean.
  2. Add onion & green peppers, mixing well.
  3. Add tomatoes, water, and the liquid from the beans (even if you don’t add the beans to the chili, use the liquid).
  4. Stir in the pepper, chili powder, and brown sugar, bring to a boil. Reduce the heat, cover, and simmer for 30-40 minutes.
  5. Spoon off the fat, add the beans if you like, cover and cook for 40 minutes or longer.
    6. *This recipe can easily be doubled or tripled.
https://www.broussardtable.com/simple-chili/

Stuffed Spud Soup

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Stuffed Spud Soup

Ingredients

  • 2 lbs. frozen hash browns
  • ½ c. melted butter
  • ½ c. chopped green onion
  • 1 can of cream of chicken soup
  • Salt and pepper to taste
  • 1 pint Half ‘n’ half
  • 2 c. shredded cheddar cheese for garnish
  • Parsley flakes (for garnish)

Instructions

  1. Thaw out hash browns in refrigerator overnight.
  2. Sauté onion in butter for 2 minutes.
  3. Add soup, half ‘n half and potatoes.
  4. Heat gently and garnish with cheese and parsley flakes.
https://www.broussardtable.com/stuffed-spud-soup/

Big-Batch Chili

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Big-Batch Chili

Ingredients

  • 4 lbs. ground chuck
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 3 (14.5 oz.) cans diced tomatoes, undrained
  • 4 (8 oz.) cans tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1/4 cup chili powder
  • 1 tbs. sugar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. ground red pepper
  • 1 bay leaf
  • 2 (16 oz.) cans light red kidney beans, rinsed and drained (optional)
    • Toppings
  • Sour cream, shredded cheddar cheese, chopped green onions, sliced ripe black olives

Instructions

    Slow Cooker Preparation:
  1. Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, on HIGH 5 to 6 hours or on LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
    2. Cooktop Preparation:
  2. Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
    3. To Freeze:
  3. Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes
https://www.broussardtable.com/big-batch-chili/