Broccoli Cheddar Soup

This was a great way to use up some floppy broccoli we had in the fridge. The soup turned out great, and Noelle even ate 2 bowls!

• 6 Tbsp butter, divided
• 3/4 cup onion, chopped
• 1 cup carrot, chopped or shredded
• 4 cups small broccoli florets
• 3 cups chicken or vegetable broth
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 - 1 tsp salt
• 4 tbsp flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• freshly ground black pepper
• dash of cayenne (optional)

In a large stockpot, melt 2 Tbsp of butter over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the carrots to the pan and cook a few minutes more. Stir in the broccoli, chicken or veggie broth, onion powder, garlic powder, and salt. Bring the mixture to a boil, then reduce heat to a simmer.

In a medium saucepan, melt remaining butter. Add the flour and cook 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with ground pepper and a dash of cayenne to taste. If desired, puree the soup with an immersion blender for a smooth texture.

Crock Pot Black Bean Soup

• 1 pound dried black beans
• 4 cups chicken broth (or vegetable for vegetarian)
• 2 cups chopped onion
• 1 cup water
• 1 Tbsp ground cumin
• 3 bay leaves
• 1 serrano chile or jalapeno, finely chopped
• 2 Tbsp fresh lime juice
• 1 tsp kosher salt
• chopped fresh cilantro
• sour cream

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

Combine beans, broth, onion, water, cumin, bay leaves, and chile in the crock pot. Cover and cook on low 10 hours. Discard bay leaves. Stir in lime juice and salt. Ladle into bowls, top with chopped cilantro and sour cream.

Santa Fe Soup

From the West End Community Church cookbook

• 1 pound ground beef
• 2 cans shoepeg corn
• 1 can kidney beans
• 1 can pinto beans
• 1 can black beans
• 1 can rotel (mild)
• 1 can tomato (diced)
• 2 packages dry ranch dressing (dry mix)
• 2 packages taco seasoning mix
• 2 cups water
• cheddar cheese (shredded)
• sour cream (low-fat)
• tortilla chips
  

Brown meat and drain fat. Put all ingredients in a large pot, bring to a boil, and then simmer on low for at least an hour and a half. You can also put in in the crockpot in the morning and simmer all day if you prefer. Serve with broken up tortilla chips, cheese, and sour cream. Absolutely delicious and it makes a lot!