Cauliflower Cheese Soup

2 cups THRIVE cauliflower
1/4 cup THRIVE chopped onions
1/4 cup THRIVE carrot dices
1/4 cup THRIVE celery
4 cups chicken broth (or 4 cups water & 4 tsp. chicken bouillon)
2 cups heavy cream
1/2 tsp. Worcestershire sauce
1 cup cheddar cheese

1.  Combine the cauliflower, onions, carrots, celery, & broth in a pot and boil until vegetables are soft and cooked through, about 15 minutes.  Fresh vegetables can be substituted for THRIVE.  Just reduce the water/broth to 3 to 3 1/2 cups.

2.  Puree the vegetables.  I used a wand blender.  Worked great.

3.  Add cream, Worcestershire sauce, cheese, & desired salt & pepper

*From the THRIVE LIFE cookbook

Hamburger Stew

1.  Brown 2 lbs of hamburger, seasoned with salt and pepper.  Add diced 1 onion and cook until done.

2.  Transfer to a pot.  Add 8 cups of water.

3.  Add the following:

• 2 tsp beef bouillon
• 1 cup celery
• 1 cup carrots
• 1 lb potatoes
• 1 qt stewed tomatoes
• 1 can green beans
• 1 Tbsp. steak seasoning
• 1 Tbsp. basil
• 1 tsp. garlic powder

4.  Bring to a boil.  Reduce heat and simmer for 2 hours.

5.  About 20 minutes before serving, make a roux in a pan using 1 tbsp. butter and 2 tbsp. flour.  Cook for a few minutes, then add 1 cup milk.  Bring to a boil, stirring constantly.  After it thickens, add to the stew.

Lasagna in a Pot

1 lb ground beef
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cans (14 oz) chicken broth or two tsp. chicken bouillon and 2 cups of water
2 cans (14.5 oz) tomatoes (I used a quart that I had bottled from our garden)
1 can (15 oz) tomato sauce (or 1/2 cup THRIVE tomato powder & 2 cups water)
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 tsp. salt
1 tbsp. brown sugar, packed
12 oz. Italian trio noodles or corkscrew noodles or any kind you like
1 cup Parmesan cheese
2 cups Mozzarella cheese

1. Brown ground beef. Add onion, bell pepper & garlic.

2. In a pot, add chicken broth, stewed tomatoes, tomato sauce, seasoning, salt & brown sugar. Add beef mixture.

3. Bring to a boil. Add noodles; cook to your liking.

4. Add Parmesan cheese.

5. Garnish with Mozzarella cheese.

Chicken Enchilada Soup

I got this recipe from my friend Holli. She made it for Super-Saturday last October, and I loved it.

I tweeked a few things, just to use my food storage.

2 cans chicken
1 tbsp dried onion
1 tbsp dried garlic
5 cups water
4 cubes chicken bouillon
2 cups water
1 cup masa harina (Maseca)
1 cup red enchilada sauce
16 oz Velveeta cheese
1 tsp. salt
1 tsp chili powder
1/2 tsp. cumin

1. Add 5 cups water and bouillon to pot and bring to a boil.
2. Add onion and garlic.
3. Combine masa harina and 2 cups water in a bowl and whisk until well blended.
4. Add masa mixture to the pot, along with enchilada sauce, cheese, and spices. Bring to a boil.
5. Add chicken (shred it with a fork).
6. Reduce heat and simmer 30-40 minutes.
7. Serve with shredded cheese, tortilla chips and/or pico de gallo.

Chicken Noodle Soup

10 cups water
6 cubes chicken bouillon
1/2 lb carrots, chopped
2 celery ribs, chopped
1 onion, chopped
salt and pepper to taste.
1 can chicken (or 1-2 cooked chicken breasts, diced)
1 pkg frozen noodles
optional, dash of basil

Add everything except the noodles and bring to a boil. Boil for about 5 minutes, then add the frozen noodles, making sure to separate them as you put them in. Boil for about 10-12 minutes.

Zuppa Toscana

1 lb hot Italian sausage
1 large diced white onion
4 Tbsp bacon pieces
4 cloves garlic,minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
6 Russet potatoes, thinly sliced
bunch of kale

1. Cook the Italian sausage over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes.
2. Add the bacon, onion and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth (water & bouillon) into a pot with the sausage, bacon, garlic and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream; heat through. Mix the kale into the soup just before serving.

Food Storage, you ask? Well, I always keep some Italian sausage in my freezer, and I always have onion, dry garlic, bouillon, and potatoes on hand, as well. In a pinch, you could even use milk instead of cream, or even dry milk.

Split Pea Soup

8-9 cups water
2 cups split peas
1 large onion, diced
2 medium potatoes, cubed
2 carrots, diced
3 celery stalks, diced
1-2 tsp. salt
½ tsp pepper
1/4 tsp dried marjoram
1/4 tsp dried thyme leaves

Place peas, water, onion, potatoes, carrots, celery, salt, pepper, marjoram, and thyme in a large heavy pan. Bring to a boil; cover and reduce heat to low; simmer 1-2 hours or until peas are tender. Add 1 cup diced ham if desired.

Goes great with Yummy Cornbread.

Chicken and Salsa Soup

2 (8 oz.) cans chicken
1 3/4 cups water
1 can chicken broth
1-2 tsp. cayenne pepper
1 ½ cups frozen whole-kernel corn
1 cup salsa, thick & chunky
½ cup pepper jack cheese
3 cups tortilla chips

Combine all ingredients except cheese and chips in large saucepan. Heat through. Add cheese. Serve with tortilla chips.

White Chili

from Katie

Saute:
4 chicken breasts cubed (you can also use canned chicken)
1 med. Onion chopped
1 ½ t. garlic powder

Mix together in large pan:
2 small cans green chilies
3 cans white beans (or any kind will do)
1 t. salt
½ t. pepper
1 t. ground cumin
1 t. dried oregano
¼ t. cayenne pepper
2-3 cups chicken broth or 3 tsp of bouillon and 3 cups of water
Simmer for 30 minutes
Add 1 c. sour cream and ½ cup  cream

Broccoli Cheese Soup

This puts your powdered milk to use.

Broccoli Cheese Soup Serves 6

3 cans chicken broth
2 pkgs (16 oz each) frozen cut broccoli
1 small onion, coarsely chopped
1 tsp. bottled minced garlic
1 ½ cups dry milk
½ cup water
1/4 cup flour
salt & pepper
1-2 cups cheddar cheese

Heat broth in large saucepan to boiling. Add broccoli, onion, and garlic. Return to boil. Reduce heat to low; cover. Cook for 5-7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan.

Combine dry milk, water, and flower in medium bowl; mix well. Add some of the broth if necessary. Stir into soup; season with salt and pepper. Heat through. Add 1-2 cups of cheese. Stir over low heat until melted.

Taco Soup

1 lb. ground beef, cooked
1-2 cups wheat berries
2 cans kidney beans
1 can black beans
1 med. chopped onion
1 can stewed tomatoes
2 pkg. taco seasoning mix
1(48 oz) can tomato juice (or 1 cup THRIVE tomato powder & 6 cups of water)
1 can corn

add a tsp. of Cayenne pepper to give it a kick.

Mix & cook together. Top with grated cheese, sour cream & tortilla chips.