Split Pea and Cannellini Bean Chowder

My family really likes this recipe. I cook it in a 10-inch Dutch Oven.




4 tablespoons olive oil
2 cups of chopped onions
3 large garlic cloves, chopped
7 cups chicken stock
1 cup beef stock
2 teaspoons oregano, dried
1 teaspoon pepper
salt to taste depending on saltiness of stock
1 pound dried split peas
2 (15-ounce) cans cannellini beans
2 cups of thick cut ham, cubed

Heat a large stock pot to medium high heat and add olive oil and onions. Saute for about 8 - 10 minutes or until the onions are translucent. Add garlic and saute an additional minute. Add both stocks, the oregano, pepper, salt to taste, and split peas. Bring to a boil and then reduce heat and simmer for 45 - 55 minutes. The peas should be just beginning to soften. Add the cannellini beans and ham and simmer an additional 5 - 10 minutes.

Taco Soup

This is how Devin's like's to eat Valoy's Taco Soup - with a mound of cheese!


VALOY'S (BECKY'S MOM) TACO SOUP:
1 lbs Lean Ground Beef (cooked with one diced onion)
1 can Corn
1 can Black Bean
1 can Kidney Beans
2 can Stewed Tomatoes (I use diced or crushed)
1 can Tomato Sauce
1 pkg Taco Seasoning

After you cook and drain the beef with onion, add all the ingredients into your crockpot and cook on low for a few hours.

Put Frito Chips in the bottom of a bowl. Top with Taco Soup, Sour Cream and Cheddar Cheese.



CAROLE HUNTER'S TACO SOUP:

2 lbs. Ground Beef
1 medium Yellow Onion, chopped
2 cans Diced Tomatoes
1 can Pinto Beans
1 can Black Beans
2 cans Corn
1 can Ro-Tel Tomatoes (mild or regular)
1 pkg Taco Seasoning
1 pkg Hidden Valey Ranch Dressing Mix
1 cup grated cheddar cheese
1 medium avocado (peeled and sliced)
1 bag Tortilla Chips

DIRECTIONS:
Brown the beef and chopped onion, draining off any excess at. Add all the remaining ingredients, including the juices.

Simmer for 30 minutes.

Serve with the grated cheese, sliced avocados on top and tortilla chips.

Crock Pot Baked Potato Soup

This is a really good and fun soup to serve. We made it for the missionaries once and they had 2-3 bowlfuls of it. It appeals to everyone since you can customize your toppings.



6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper

Toppings - crumbled bacon, chunks of ham or we like using chorizo, shredded cheddar cheese, corn niblets, chopped scallions, and sour cream

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine.
Season with salt and pepper.

To serve, ladle soup into bowls and top as desired.

Note: After the soup is refrigerated, it can become quite thick. Keep some extra stock on hand to thin out soup if you so choose.

Cheese Burger Chowder

My Fish Heads used to eat this a lot when they were little.

Cook together and drain excess fat:
1 lb ground beef
1/2 cup chopped celery
1 cup carrots chopped
1 small onion chopped

Stir in and cook for 3-4 minutes:
5 TBS flour
1 tsp salt

Dump the meat mixture into a large pot and add:
10-1/2 oz beef broth
5 cups milk
2 cups peeled, diced potatoes

Bring to a boil; reduce heat to low and simmer for 10 minutes.

Turn off heat and add:
1-1/2 cups shredded cheddar cheese