6 slices Thin Bacon, Cut Into 1-inch Pieces

1 whole Medium Onion, Diced

3 whole Carrots, Scrubbed Clean And Diced

3 stalks Celery, Diced

6 whole Small Russet Potatoes, Peeled And Diced

8 cups Low Sodium Chicken Or Vegetable Broth

3 Tablespoons All-purpose Flour

1 cup Milk

½ cups Heavy Cream

½ teaspoons Salt, More To Taste

Black Pepper To Taste

½ teaspoons Cajun Spice Mix

1 teaspoon Minced Fresh Parsley

1 cup Grated Cheese Of Your Choice

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

1 lb Sausage
Large onion, chopped
Saute the onion and sausage together.  Drain fat.
Add:
2 Boxes of Chicken Broth
Large bag of Shredded Carrotts
Large container of Sliced Mushrooms
1 T Basil
2 cans Chopped Italian Tomatoes
1/2 box small pasta shells
Cook until shells are cooked
Add package of Spinach

Serve with Mozzarella cheese

One of our favorite meals!!

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 cup chicken broth

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning,  or use the recipe below for the best flavor

3 whole skinless, boneless chicken breasts

shredded Cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

Directions

1.    Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2.    Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Taco Seasoning

Ingredients

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

3/4 c diced Tomatoes
1/3 c diced Celery
1 t Salt
2 T diced Onion
1/4 c Water

Simmer above ingredients until tender, about 10 minutes.  Whis cooks, make a white sauce of:

2 T Margarine
2 c Milk
2 T Flour

Add the cooked vegetable mixture to white sauce.  Add 8 oz cooked salmon broken into small pieces.  Add 1 can corn with liquid and one piece of chopped bacon.  Stir in 1/2 c tomato juice.  Salt and pepper to taste. Bring to a boil.  Serve

6 T Butter
1 Chopped Onion
1 clove Garlic
1/2 bunch Fresh Parsley
1 can Stewed Tomatoes
1 can Chicken Broth
1 Bay Leaf
1 1/2 t Dried Basil
1/4 t Dried Thyme
1/4 t Dried Oregano
1/2 c Water
3/4 c White Wine
3/4 lb Shrimp
3/4 lb Scallops
9 Small Clams
3/4 c Crab Meat
3/4 lb Cod Filet cubed
2 small Lobster Tails

Melt butter in stock pot, add onions, garlic and parsley.  Cook until soft.  Add all liquids and spices.  Cover and simmer 30 minutes.  Stir in seafood, bring to a boil.  Simmer 5-7 minutes. 

8 c cubed  Potatoes
6 c Water
8 Boullion Cubes
8 oz pkg Cream Cheese

Cook potatoes, water & boullion cubes.  When otatoes are soft, stir in cream cheese.   You can add bacon or ham to the finished product if desired.

To bottle, 1 c cubed potatoes, 1 c water & 1 boullion cube per pint.  Process 35 min. 

1/4 c Butter
3 lg Yellow Onions
1 c Dry White Wine
3 cans Beef or Chicken Broth
1 t Worcestershire sauce
1/2 t Salt
1/2 t dried Thyme Leaves
4 slices French bread toasted
1 c shredded Swiss Cheese

Melt butter in large skillet over medium heat.  Add onions, cook and stir in 15 minutes or until onions are soft and slightly browned.  Stir in wine.  Combine onion mixture, broth, worcestershire sauce, salt and thyme in crock pot.  Cover and cook on low 4- 4 1/2 hours.  Preheat broiler.  Ladle soup into 4 oven safe bowls.  Top with bread slice and cheese.  Place beneath broiler until cheese melts and just starts to brown.  Garnish with fresh thyme if needed. 

To bottle this soup, ladle into pints and pressure 60 minutes.

9 c Chicken Broth
1 pkg sliced fresh Button Mushrooms
1 lg Onion
2 Carrotts chopped
2 stalks Celery chopped
1/2 c uncooked Pearl Barley
1/2 ounce dried Porcini mishrooms
3 cloves Garlic minced
1 t salt
1/2 t dried thyme
1/2 t Black Pepper

Combine all ingredientsin crockpot.  Stir until well blended.  Cover and cook on low 4-6 hours. 

You can add beef or ham to the crock pot with the rest of the ingredients

2 cans Chicken Broth
1 can diced Tomatoes
1 can Tomato Sauce
1 Medium Onion Chopped
1/2 medium  Green Bell Pepper Chopped
1/2 c Orange Juice
1/2 c Dry White Wine
1 can sliced Mushrooms
1/4 c sliced pitted Black Olives
2 cloves Garlic, minced
1 t dried Basil
2 Bay Leaves
1/4 t Whole Fennel seeds, crushed
1/8 t black pepper
1 lb medium raw shrimp, peeled and deveined

Place all ingredients except shrimp in crock pot.  Cover.  Cook on low 4-4 1/2 hours or until vegetables are crisp tender.  Stir in shrimp.  Cover and cook15-30 minutes or until shrimp are pink and opaque.  Remove and discard bay leaves.

For a heartier soup, add 1 lb of firm white fish (such as cod or haddock) cut into 1 inch pieces, 45 minutes before end of cooking tie.

2-3 lbs Beef Chunks cut into 1 1/2 inch cubes
2-3 T Flour
2-3 large Onions
4 stalks Celery
1 clove Garlic
2 T Olive Oil
3/4 Gallon Beef Stock
4 Potatoes, peeled and cubed
6 large Carrotts peeled and sliced
2 Bay Leaves
1 can Tomato Sauce
1/2 T fresh Basil
Salt and Pepper to taste

Coat beef with flour  Brown in Olive Oil and add garlic at the end.  Add stock, bay leaves and tomato sauce.  Stir in basil.  Add vegetables and cook for 1-2 hours (or all day in the crock pot on low). 

I bottled this recipe.  After cooking it I bottled it and pressured for 90 minutes.  Delicious!

1 lb Sausage
1 large Onion finely chopped
1 small Green Pepper chopped
1 small Carrott chopped
1 large Clove Garlic minced
1 Bay Leaf
2 cans Chicken Broth
1 can Whole Tomatoes
1 c Water
3/4 c Dry Lentils
1/4 c Country or Dijon Mustard

Brown and crumble sausage.  Drain.  Add next 9 ingredients.  Cover and simmer 1 hour.  Add mustard.  Remove bay leaf.

10-12 ozs Broccoli
1 small Onion
1 Stalk Celery
1 small Carrott
1 C Butter
1 1/2 c Flour
5 1/3 c Chicken Stock
4 1/2 c Hot Milk
2 c Grated Cheddar Cheese

Melt butter in frying pan.  Add minced vegetables & saute until tender.  Add flour & continue cooking.  In large pot, bring chicken stock to a boil.  Add vegetable mixture & whip until thickened.  Add hot milk and blend well.  Remove from heat and add cheese.  Season with salt and pepper to taste.