Ham, Potato and Cabbage Soup

AllRecipes.com by Campbell’s Kitchen

1 T Oil

2 Large Onions, chopped

1 clove garlic, minced

6 cups Chicken Broth

¼ t ground black pepper

3 cups shredded green cabbage

1 large potato, diced

½ (8oz) cooked ham steak, cut into 2-inch long strips

2 T chopped fresh parsely (I did not use)

1 t caraway seed (optional – I did not use)

Directions:

1. Heat oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring g occasionally.
2. Stir the broth, black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender.
3. Stir in the parsley an caraway see, if desired.

Amy’s Notes:

I used two medium red potato’s and simmered for over an hour. Served with biscuits. It was yummy!

Matzoh Ball Soup

Like homemade chicken noodle soup? Especially with homemade egg noodles? This is just as good if not better, and way easier and faster to make!

4 eggs
1 t salt
a few teaspoons favorite dried herbs, if desired
1/3 c plus 1 T water
1 c matzoh meal (found in a box or cardboard canister in the international aisle)
1/4 t black pepper
6 c poultry stock or chicken broth
1 1/2 c chicken
chopped carrots and onions, if desired
salt and pepper to taste

Beat eggs and salt for one minute. Stir in herbs, water, matzoh meal, and pepper until well blended. Cover bowl with plastic wrap and put in fridge.

Cut chicken into bite-size pieces. Cook chicken in broth at a low simmer until cooked (if you boil it too hard the chicken will become tough). Remove chicken from pot and set aside. Heat broth to boiling. Add chopped carrots and onions to broth. With wet hands, shape the matzoh mixture into 1 or 2 inch blobs. Drop gently into boiling broth. Cover, reduce heat, and simmer for 25 minutes. Add cooked chicken and salt and pepper.

Taco Soup for crock-pot

1 lb. ground beef

1 small onion, chopped

Brown Beef with or with out the onion; drain. Just remember to add the onion later if you did not cook with the ground beef!

Put all the following items in the crock-pot with the cooked meat mixture and Cook on Low 4-6 hours.

28-oz. can crushed tomatoes

15 ¼ oz. can corn, undrained

15-oz. can black beans, undrained

15 ¼ oz. can red kidney beans, undrained

1 envelope dry Hidden Valley Ranch Dressing mix

1 envelope dry taco seasonings

Garnish with chips, cheese, tomatoes, sour cream, what ever you like!

From: Fix It and Forget It!

Tuscan Potato Soup (Zuppa Toscana)

Ingredients

• 3 (14 ounce) cans chicken broth
• 9 cups water
• 3 -5 pieces bacon
• 1 lb Italian sausage, loose-ground
• 4 large russet potatoes, skin-on and cut into bite sized chunks
• 1 large white onions, finely chopped
• 3 garlic cloves, crushed
• 2 tablespoons olive oil
• 2/3 cup half-and-half
• 1/2-1 1/2 teaspoon salt ( to taste)
• 1/2-1 tablespoon black pepper ( to taste)
• 1/2-1 teaspoon ground cayenne pepper
• 1/2 teaspoon mustard powder, ground
• 1/4-1/2 teaspoon fennel seeds, ground (optional)
• 2 cups kale leaves, chopped (optional)

Directions

1. In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
2. In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
3. In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
4. Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
5. Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
6. 5 Minutes before serving mix in the chopped kale leaves.