Creamy Tomato Soup

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This soup is so fast and easy to make and so good. It’s just as easy as the readymade, right out of a can soup, makes a lot more, is a lot cheaper and tastes soo much better.  I haven’t bought tomato soup out of a can for a long time now. This is a favorite for my family.

creamy tomato soup

 Creamy Tomato Soup                                                                         serves 8 -10

  • 5  14.5 oz cans of diced tomatoes with garlic and olive oil
  • 1 14.5 oz can of 1/2 and 1/2 (creamer)
  • 1 14.5 oz can of milk
  • 2 ts of chicken Better than Bouillon or 2 cups of chicken stock
  • 1 ts of sea salt
  • 1/2 ts of pepper
  • 1/2 ts of onion powder
  • 1/2 ts of basil

Put all of the tomatoes into a large pot.  Turn the heat to medium high.  Fill one of the empty tomato cans with 1/2 and 1/2 and put that into the pot, then do the same with the milk. Stir together.  Add the Better than Boullion chicken base and and the spices and stir until hot. Pair with grilled cheese sandwiches for a traditional and delicious meal.

*For a spicy tomato soup- use 2 cans of jalapeño diced tomatoes and 3 cans of diced tomatoes with garlic and olive oil.

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Creamy Vegetable and Beef Chowder

Creamy Vegetable and Beef Chowder (3)

This soup is so easy to make and you don’t have to do anything extra, not even thawing or browning the ground beef!  Just throw it all in a big pot and cook it up together.  (I came across the idea of cooking ground beef this way about a month ago and I’m so glad, it’s making some days have less work. Who made the law anyways that ground beef always has to be browned before cooking with the rest of a meal?  Some days are hard enough, dinner doesn’t need to be hard too.)  It’s very, very yummy too, each family member had seconds and the kids even forgot to complain about the spinach!

         Creamy Vegetable and Beef Chowder                                8 – 10 servings

  • 1 pound of raw ground beef  (80% lean, frozen is ok)
  • 1/2 gallon of water
  • 1 ts of better than bullion chicken base or 1 cup of chicken stock
  • 3/4 ts of salt
  • 1/2 ts of pepper
  • 3/4 ts of onion powder
  • 1/2 ts of garlic powder
  • 1/2 ts of paprika
  • 1/2 ts of parsley
  • 1/2 ts of thyme
  • 2 large potatoes, cut into 3/4 in. chunks
  • 1 medium onion, cut into 3/4 in. chucks
  • 1 15 oz. can of corn or 1/2 a 1 lb bag of frozen corn
  • 1/3 of a 1 lb bag of frozen spinach
  •  1/2 of a 1 lb bag of frozen broccoli, cauliflower and carrots
  • 2 Cups of 1/2 and 1/2 (creamer) or milk, if you have no creamer.)
  • 4 Tbsp of butter

Place your ground beef into a large pot, no need to thaw out if frozen or even to brown the meat. If your meat is already cooked, that’s ok too.  Just throw it in the pot!  Fill the pot to about 1/3rd full with the 1/2 gallon of water.  Turn the burner onto medium high heat.  Add the bullion and spices.  Scrape and break up the meat into chunks, every so often, no need to pay too much attention to this though- it handles much of that on its own.  As the meat is cooking in the water, chop up the potatoes and onions into about 3/4 inch size chunks and put them in the pot.  Add the can of corn, frozen spinach, broccoli, carrots and cauliflower.  Turn the heat down to about medium heat, stirring the pot once in a while.  Add the 1/2 and 1/2 and the butter.  Continue stirring and cooking until everything is soft.  Add more spices or liquids to your own taste.