Egg Drop Soup 2 c. water 2 chicken bouillon cubes Seasoning (a little, not a…
Yes, it is summer. Yes, it is hotter than Hades. No, I really do not care. Soup is my comfort food and I make it all year around. Now, because of my enormous crew of 7 kids and Big Daddy, I usually always make 2 soups for one night. Whatever leftovers we have, if we have them, is lunch for the next day.
Green Pepper Soup (can replace the rice with cauliflower rice to make it low carb)
Chicken Noodle Soup (I am making this twice)
Chili (I am making this three times….also I add a 1/2 a block of velveeta cause I can)
Brown up a couple of pounds of ground beef, a green pepper, and an onion. Season with seasoning mix. Drain, if needed. Once drained, add in 10 oz. enchilada sauce, 1 can drained (and rinsed) black beans, 1 can whole kernel corn (drained), 14 oz. diced tomatoes, a block of cream cheese, 2 c. chicken broth (may need to add more water if you think it is too thick), 2 green onions and a slew of cheddar (2 good handfuls).
Loaded Baked Potato Soup
I take about 6 potatoes and wash them thoroughly (you can peel them but the nutrients are actually in the skin, so I don’t). Put them in the pot with about 3 c. of water and 4 chicken bouillon cubes. Also add seasoning and minced onions. While I am doing that, I fry up a package (or 2) of bacon OR you can use REAL bacon bits. Once your potatoes are fork tender, add about a cup of heavy cream (or milk), 1/4 c. sour cream, chopped green onions, crumbled bacon and a splash of that bacon grease. I also add a can of cream of mushroom soup. Next, add 2 big handfuls of cheddar. Taste to see if you need to add anymore seasoning.
Cheese Tortellini and Kielbasa Soup
In 1/2 stick of butter, cut up your kielbasa into bite sized pieces. Add 1 onion and some minced garlic. Once that is done, drain if necessary. Then add about 3 c. of water, 4 chicken bouillon cubes, and some seasoning. Add in a can of cream of mushroom, 2 c. chopped spinach (or kale), Fresh mushrooms, bacon bits (if desired), 1 c. of heavy cream (or milk), a block of cream cheese, 1/4 c. sour cream, 2 large handfuls of cheddar and your tortellini. Cook until the tortellini is fork tender.
*****This is 7 full meals and a 1/2 a meal*****