Taco Soup

Brown 1 pound of ground beef & 1 chopped onion. Drain. Put in Slow-Cooker & add 1 envelope of taco seasoning, 1-16oz can of kidney beans, drained, 1-16oz can or frozen corn, 2 quarts of tomato juice, 1/4 cup of sugar & salt & pepper. Cook on low about 5 hours. Top with corn chips, cheese &/or sour cream.

Shrimp Chowder

A Crockpot Caribbean Vibe.

In your slow cooker add 1 medium chopped onion

& 5 medium peeled & cubed potatoes

& 1 1/2 cups of diced cooked ham

& 4 cups of water (whisk 4 tbsp of flour with the water before adding it).

Cover & cook on low for 7 hours.

About 15 minutes before serving, turn the heat to high

& add 2 pounds of shrimp, peeled & deveined

& 1 cup of heavy cream.


Fresh Tomato Soup

What a way to use fresh tomatoes!

In a slow cooker combine the following:

5 cups of diced tomatoes and 1 tbsp tomato paste with

4 cups of chicken broth &

1 grated carrot & 1 minced onion & 2 tbsp lemon juice.

Season well and cook on low for 7 hours. Stir and season at some point while cooking.

Crockpot Corn Chowder

Use 4 large ears of corn, cut off the cob or a 1-lb bag of frozen corn.

Put into the crockpot with 1 large onion, chopped and

1 stalk of celery, chopped and

1 tbp butter & 1 1/2 cups of cubed potatoes and

1 cup of water & 3 tsp chicken bouillon granules and seasonings.

Cook on low 8-9 hours.

Mix 6 tbsp of flour with 3 cups skim milk & stir into the corn chowder slowly until thickened.

Summertime corny goodness.

Strawberry Soup

What a refreshing way to enjoy Summer’s Strawberries!

In a blender mix together the following until smooth:

1-16oz container fresh hulled strawberries

1 cup light sour cream

1/2 cup milk

1/4 cup of sugar

1 tbsp fresh lemon juice

Chill and serve.

You can garnish this lovely soup with a dollop of sour cream and/or

a mint sprig.




Veggie Beef Soup

The ULTIMATE comfort food.

The best thing about this soup is that it is so versatile.

You don’t have to purchase specific ingredients just use what you’ve got (or want).

I like to start by browning lean ground beef with chopped onion. Then I add garlic.

Then add beef broth and V-8 juice. Whatever amounts you want.

Next comes veggies. This is a great way to use what you have that needs to be eaten.

I love chopped celery, cabbage, carrots, lima beans, corn, kale, potatoes, pasta…the options are limitless.

Add your favorite seasonings and cook until everything is done.

I love to freeze this in small portions so I always have healthy yummy soup.


Beefy Bean & Lean Chili

This is the easiest tastiest healthest chili ever. Season and cook 1 pound lean ground beef over medium heat, stiring until browned. While the meat cooks, drain and mash 1 can of beans (any kind you want). Add the beans to the browned ground beef and add another can of beans, undrained (any kind such as black beans, pinto, kidney, etc…). Then add 1 cup of salsa and 2 (8oz) cans of tomato sauce and chili seasonings (from a chili seasoning packet or your own spices such as cumin, red pepper flakes, chili powder, etc…) to the pot. Heat and serve. You can top this with sour cream and/or shredded cheese. This freezes beautiful!

Gazpacho Shooters

I used to make this recipe by chopping up everything separate and it took alot of time. Now I throw it all in the blender and I like it better and it takes minutes. This is a delicious refreshing healthy soup. Serve it as cold as possible. In a blender briefly mix 1 -10 1/2 oz can beef broth, 2 1/2 cups V-8 juice, 3 tbsp lemon juice 2 tbsp chopped green onion, 2 chopped garlic cloves (use the kind in the jar), 2 tbsp hot sauce, 1 cup green pepper, 1 cup cucumber, 1 cup tomato and salt and pepper. Don’t over blend. Keep it chunky. You can serve this in individual bowls or in shot glasses placed in a tray of ice. Perfect for entertaining. This soup will help you fit into your bathing suit this summer.