Vege-cheese soup

4cups chopped potatoes
2cups chopped carrotts
1/2 cup chopped onions
2 tsp salt
3 chicken bullion cubes
4 cups water

Combine the above cook 20mins.  Then add

1 - 10oz frozen bag of brocoli
3 1/2 cups milk

Melt in separate pan melt the following to pasty consistency,
1/2 cup butter
1/2 cup flour
1/2 TBS dry mustard

Add this to veg/milk. Then add 1 lb cut up velveeta cheese.
Stir frequently and watch closely so it doesn't scorch.

Submitted by
          JoAnne Davis (a sister in Becky's ward)
This is a yummy soup that we had at Becky's baby shower!

Creamy Chicken Noodle Soup

10 oz. egg noodles (cooked)
1 red pepper diced
4 1/2 c. cooked diced chicken
2 c. sliced fresh mushrooms (I don't use mushrooms when I make it)
butter
1/2 c. flour
1 1/2 c. half and half
4 1/2 c. cold chicken broth (from having boiled the chicken or store bought)
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 1/2 c. grated parmesean cheese
1 1/2 c. grated mozarella cheese

Saute red pepper and mushrooms in butter, then set aside.  Melt 1/2 c. butter and sprinkle in 1/2 c. flour.  Wisk until smooth on Med-High heat.  Add cold chicken broth, salt and pepper.  Add half and half.  Then add mushrooms, red peppers  and grated parmesean cheese.  Add chicken and noodles, stir and cook through.  Serve soup with mozarella cheese on top.

Submitted by: Sharlyn
We made this for Mallory's blessing and Mom, Gina, Mandy and Becky requested I put the recipe on the blog...it's that good! :) 

CrockPot Chicken Tortilla Soup

This recipe comes originally from Miller Musings. You can see the original post here. 
We had Nana, Papa, and Johnny over last night when we tried it out and everyone gobbled it up.  It's easy and so yummy!  I'll share the small changes I made at the bottom, but am posting the recipe as I found it.

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (we used a Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy!

Ok, the changes I made were cutting back on the spices a bit. It still had quite a kick and I probably only did 3/4 Tbsp. instead of the whole Tbsp. it called for on the spices.  I also didn't add any water at all. I didn't drain the corn, though. I wasn't sure if you were supposed to and I didn't.  It was still plenty soupy, but if you like it even more soupy, then add the water. If we had added the water it probably would have helped cut the kick out of the spices a bit.  I just have to add that my house still smells so yummy this morning from this cooking all day yesterday! Hope you like it! I know it's a keeper for our family!

Submitted by: Gina

Hamburger and Vegetable Soup

Brown ½ lb. ground beef and spoon off drippings. Add 4-5 cups water, 1 pkg Lipton onion soup. Mix in 2-3 bay leaves and bring to boil. Cut up and add three large potatoes and 3-4 carrots. Turn heat down to medium and cook for 10 minutes. Slice 1 or 2 zucchini (optional) and add to soup. (You can add other vegetables) Cook until tender, but not overdone. Add can of stewed tomatoes and ½ cup frozen corn during the last 2-3. Tastes great with crackers and cheese.

Coleman Recipe Book 2006,
Submitted by Debra

Taco Soup

1 (16 oz.) can tomatoes
1 (16 oz.) can tomato sauce
1 (16 oz.) can kidney beans (with juice)
1 (16 oz) can corn (with juice)
1 lb. Ground beef
1 pkg. Taco seasoning mix
Onion, chopped
Brown beef with onion. Drain off fat. Add remaining ingredients. Simmer 20-30 minutes.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Chicken Rice Soup

Stew 1 hen in 4 qts. water to make broth. Use 1 qt. broth, 1 chicken bullion cube, 1/2 cup chopped celery, 1/2 cup chopped onion, and 3/4 cup grated carrots. Cook about 15 minutes. Melt about 4 T butter and put in enough flour to make paste. Add to broth. Add 1 1/2 cups cooked rice, 1/2 can evaporated milk, 1/2 t curry powder, and 1/4 chicken stripped from the bones. Simmer 5 minutes and season to taste with salt and pepper. **If I'm in a hurry, I just use a small pkg of boneless/skinless chicken breasts and boil in 1 qt. of water.

Coleman Recipe Book 2006,
Submitted by Nana

White Chili

Boil 20 minutes:
2 ½ c. water
1 t. lemon pepper
1 t. cumin
4 chicken breasts
Sauté 1 garlic, 1 c. onion in butter. Add: 16 oz. white corn, 2 cans green chilies, 1 t. cumin, 3 T. lemon juice, 2 cans Great Northern beans. Serve in bowl with chips and cheese.

Coleman Recipe Book 2006,
Submitted by mandy

Beef and Barley Soup

Simmer: 30 mins
1 lb. browned hamburger
5 c. water
14 ½ oz v-8
1/3 c. barley
1/3 c. split peas
½ c. diced onion
1 T. beef bouillon
¼ t. pepper, basil and oregano
Add: ¾ c. celery, ½ c. carrots. Simmer additionally 30 minutes

Coleman Recipe Book 2006,
Submitted by Mandy

Split Pea Soup

1 pkg split peas
2 stocks chopped celery
2 chopped carrots
1 pkg small diced ham
Place in crock pot that is about 2/3 full of water. Let sit all morning on high. Add more water as needed. After soft, add chicken bullion, salt, pepper, 1 can evaporated milk and stir until blended. Add garlic and onion powder to taste. *It may help to run the mixture through a blender for better consistency.

Coleman Recipe Book 2006,
Submitted by Mandy

Cheeseburger Soup

In a pot boil until soft (but not mushy):
3 cups of water
2 cups cubed peeled potatoes
2 small carrots chopped

Then add:
2 beef bullion cubes
2 cups milk
1 can evaporated milk
Onion powder to taste
Salt and pepper
Grated cheddar cheese
In another pan, brown 1 lb. ground beef with garlic (I use minced garlic) and add to pot. Thicken soup by making a flour and butter paste. I like to add cooked bacon to this soup, it's delicious.

Coleman Recipe Book 2006,
Submitted by Mandy and Debra

Crock-Pot Chili

1 lb Ground Beef
2 Cups chopped onions
1can (29 oz) tomato puree
1can each (about 15 oz each) black beans, red kidney beans and chickpeas, rinsed
1 can (14 1/2 oz) zesty diced tomatoes with green chilies
3 Tablespoons chili powder
1 tablespoon chopped garlic
1 teaspoon each cumin and salt
Serve with: sour cream, shredded cheese, and green onions

1. Cook beef in large skillet.( I drain the fat if there is any)
2. Transfer to slow cooker. Stir in remaining ingredients.
3. Cover and cook on high 3-4 hours or on low 8-10 hours. (I usually blend my onions and tomatoes in my blender to make my puree. 1 can of diced tomatoes and 1 can diced chili's are what I add instead of the zesty diced tomatoes...same thing...I sometimes omit the chickpeas.)

Coleman Recipe Book 2006,
Submitted by Mandy

Old Fashion Beef Stew

2lbs beef cubes
4 cups water
T lemon juice
t Worcestershire sauce
t minced garlic
1 medium diced onion
T salt
t sugar
1/2 t paprika
1/2 t pepper
chopped carrots
diced potatoes
chopped celery

Brown meat. Place meat in crock-pot along with remaining ingredients on high for about an hour and then on low for the rest of the day. If you start this in the morning, it should be done by dinner time. Thicken broth with cornstarch and water.

Coleman Recipe Book 2006,
Submitted by Mandy

Chicken Enchilada Soup

3-4 Chicken breasts
3 cups water
1/2 cup onion
1 cup enchilada sauce
Minced garlic
16 oz Velveeta
4 cups chicken broth
1 t. salt
1 cup masa harina
1 t. chili powder
1 t. cumin

I put my chicken breasts in some water in my crock pot and leave it sit all day until I am ready to assemble the soup. In a large pot sauté onion and garlic. Add 4 cups chicken broth from cooked chicken. Combine 2 cups water with 1 cup masa and whisk until blended. Add to soup. Add remaining water, enchilada sauce, cheese and spices. Simmer for 30- 40 min.
I garnish with shredded cheese, green onion, sour cream, and tortilla chips.

Coleman Recipe Book 2006,
Submitted by Mandy

Taco Soup

1 lb. ground beef
1 onion chopped (or less)
1 pkg. Hidden Valley ranch mix
1 pkg. Taco seasoning
15-oz. can kernel corn
15-oz. can red kidney beans
15-oz. can black beans
2 15-oz. cans crushed tomatoes
Brown meat and add onion. Put all ingredients in crock pot and cook on high for 3-4 hours.

Coleman Recipe Book 2006,
Submitted by Gina

Creamy Potato Soup

3 Tbsp. butter
1 onion, diced
4 large potatoes, cubed
3 Tbsp. parsley, chopped
3 stalks celery and leaves, chopped
2 large carrots, chopped or grated
2 tsp. salt
¼ tsp. paprika
1 ½ cups boiling water
White sauce
Sauté onion in butter until tender. Add remaining ingredients except white sauce and cook until vegetables are tender. Add white sauce and stir until blended.
White Sauce: 4 cups milk, 2 Tbsp. flour, 1 tsp. salt, 4 Tbsp. butter, 2 chicken bouillon cubes, ¼ tsp. pepper. Mix ½ cup milk with flour. Heat remaining milk to boiling. Add flour mixture and stir constantly until thickened. Add remaining ingredients and stir until bouillon cubes are dissolved.

Coleman Recipe Book 2006,
Submitted by Gina