I like this soup because it’s very easy to make and big on flavor and will work well using either chicken or turkey… this soup is a meal in itself so all that is needed is a loaf of crustry bread to serve on the side

Yield about 2-1/2 quarts/10 cups

Ingredients:

1 (14 ounce) can diced tomatoes with juice (do not drain)

1 (15-ounce) can tomato sauce

2 cups water (can use half beef broth and water)

1 envelope chili seasoning mix

1 teaspoon crushed red chili flakes (or adjust to taste)

2 cups cooked chopped chicken or turkey (can use more)

1 (16 ounce) can red kidney beans, rinsed and drained

2 (15 ounce) can black beans, rinced and drained

1 (15 ounce) can whole kernel corn, drained

salt and fresh ground black pepper, to taste (I use seasoned salt)

1-1/2 cups Bisquick baking mix

1/2 cup yellow cornmeal

1-1/2 cups shredded cheddar cheese, divided

2/3 cup milk

Instructions:——————————————–

In a Dutch oven combine the first 6 ingredients together; bring to a simmer over medium-high heat.

Reduce heat to low and simmer 25-30 minutes stirring frequently and seasoning with salt and pepper about halfway through cooking time.

After the 30 minutes cooking mix in both beans and corn; mix until heated through (about 10 minutes).

Meanwhile in a bowl combine the Bisquick mix with cornmeal and 1/2 cup shredded cheddar cheese;  gently mix in the milk.

Drop by heaping tablespoons into simmering soup.

Cover and cook about 12-15 minutes or until the dumplings are firm.

Uncover and sprinkle the top with 1 cup shredded cheese and allow to melt

Servings 6-8

Ingredients:

An easy one bowl mix and bake recipe that’s big on flavor, I like lots of heat so I add in cayenne pepper..

You could make this into a meat dish by adding in 3/4 pound well browned ground beef or spicy bulk pork sausage meat, cooked with 1 medium chopped onion and 4 large minced garlic cloves then mixing in 1/2 package taco seasoning mix at the end of cooking

Servings 6

INGREDIENTS:

3/4 cup uncooked brown rice

1-1/2 cups water

1 (15-ounce) can black beans, rinsed and drained

1 (11-ounce) can corn kernels, drained (or Mexicorn drained)

1 (10-ounce) can diced tomatoes and green chilies

1-1/2 cups medium or spicy salsa

2 tablespoons taco seasoning mix (such as Old El Paso)

1 cup sour cream

1-1/2 teaspoons seasoned salt

fresh ground black pepper to taste

3 cups shredded cheddar cheese, divided

1 small red onion, chopped (about 1/2 cup)

1 (2-1/4 ounce) can sliced black olives, drained

INSTRUCTIONS:—————————————————–

Preheat oven to 350 degrees F.

Grease a 2-1/2-quart casserole dish.

In a medium saucepan bring the brown rice and water to a boil.

Reduce heat and simmer covered for about 35-40 minutes or until rice is tender.

In a large bowl combine the salsa with taco seasoning mix and sour cream until blended,

Add in beans, corn, tomatoes with chilies, 1-1/2 cups shredded cheddar cheese and cooked rice; mix to combine, then season with seasoned salt and pepper.

Transfer to casserole dish.

Sprinkle the top with chopped onion and olives.

Bake uncovered in preheated 350 degree F oven for 30 minutes.

Remove from oven the sprinkle 1-1/2 cups cheddar cheese over the top, then return to oven for 5-10 minutes more.

This also works well using mini meatballs instead of the bulk ground beef  just brown firstly in oil remove to a plate then saute the onions and garlic for 3 minutes, I like to also add in a minced jalapeno pepper for extra heat…

I strongly suggest to make this soup 1-3 days ahead or even more as the flavors will blend and intensify just reheat on top of the stove before serving, this soup also freezes very well so you may want to make a double batch and freeze for another meal… this soup is very filling so all that is needed is a crusty loaf of bread to serve on the side

Yield about 3 quarts

Ingredients:

1 pound ground beef

1 large onion, chopped

6 garlic cloves, minced (the more the better!)

1 teaspoon crushed red chili flakes (or adjust to heat level)

1 package taco seasoning mix (such as Old El Paso, use regular or spicy I like the spicy!)

1 (28-ounce) can diced tomatoes, undrained

1 (16-ounce) package mixed frozen vegetables (use veggies of choice)

1 (16-ounce) can red kidney beans, undrained

1 (14-1/2 ounce) can beef broth

1 bay leaf

salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese or shredded cheddar cheese

Instructions:————————————-

In a medium or large pot cook the ground beef with onion until no longer pink; drain fat.

Add in the garlic and chili flakes; continue to cook until the meat is browned (this may take about 15 minutes for the meat to brown).

Add in the taco seasoning mix; stir for 2 minutes.

Add in the diced tomatoes with juice, frozen veggies, beef broth and bay leaf; bring to a light simmer over medium heat stirring constantly, then season with salt and pepper to taste.

Reduce heat to low and simmer partially covered for about 45 minutes (can simmer longer if desired).

Ladle into bowls then sprinkle with Parmesan cheese or cheddar cheese.

Servings 6

INGREDIENTS:

1/4 cup butter

3 garlic cloves, minced (can use more)

2-1/2 cups fresh sliced mushrooms (does not have to measure exactly)

6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)

6 cups low-sodium chicken broth (for the best flavor do not substitute water)

2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted

1/4 cup fresh grated grated Parmesan cheese

1 teaspoon fresh ground black pepper, or to taste

2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)

1 cup shredded cheddar cheese (can use more)

INSTRUCTIONS:———————————————

Melt the butter in a large skillet over medium heat.

Add in mushrooms and garlic and cook until they loose their moisture; set aside.

Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.

Butter a 3-quart casserole dish (or a little larger).

Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine then add in the cooked green beans and toss to combine.

Transfer to the prepared casserole dish.

Bake in a preheated 350 degrees F oven for 20 minutes.

Remove from oven and sprinkle the grated cheddar cheese on top then return to oven for about 5-7 minutes or until the cheese has melted.

You will also find this recipe on www.Recipezazz.com

Plan ahead this needs  about 2 hours simmering time on top of the stove, use regular ham hocks not smoked

Servings 4

Ingredients:

1 pound ham hocks

1-1/2 cups dry black-eyed peas (rinsed well under cold water)

1 medium onion, chopped

4 garlic cloves, finely chopped

1 teaspoons crushed red chili flakes (or adjust to heat level)

2 cups chicken broth

2 cups water (or use all broth)

1 large bay leaf

1-1/2 cups uncooked long grain white rice

1 teaspoon fresh ground black pepper, or to taste

salt (to taste)

shredded cheddar cheese (use as much as desired)

Instructions:——————————————

In a Dutch oven place the peas with ham hock/s, onion, garlic and chili flakes; cover with broth and water then add in the bay leaf,  bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer for about 1-1/2 hours.

Remove the ham hock and cut the meat into pieces, then return the meat back to the pot.

Stir in the rice and black pepper; cover and cook until the rice is tender (about 20-25 minutes).

Season with salt to taste.

Sprinkle cheese over the top and allow to melt.

Serve from the pot.

Servings 8

INGREDIENTS:

2 cups canned pinto beans, rinsed and drained

2 lbs ground beef

1/2 teaspoon cayenne, or to taste

1 (1-1/4 ounce) package taco seasoning mix or see my Kittencal’s Taco Seasoning Mix

1 large onion,  finely chopped (or use 2 medium onions)

1 small green bell pepper, seeded and chopped

2 tablespoons minced fresh garlic, or to taste

1-2 jalapeno pepper, seeded and finely chopped

seasoning salt and fresh ground black pepper, to taste

1- 1/2 to 2 cups salsa (or to taste)

1/2 cup diced chiles (or to taste)

2 cups grated Monterey jack cheese( or to taste)

1-1/2 cups grated cheddar cheese (or to taste)

6-10 flour tortillas