“A great make-ahead freezer meal! When I made this I didn’t have bay leaves, I skipped the celery, I used dry noodles (cooked and drained) and used a can each of chicken and turkey.”

Ingredients
1 tablespoon butter
1 large carrot, chopped
2 stalks celery, chopped
1 bay leaf
1/4 teaspoon dried thyme
3 chicken bouillon cubes
1-1/2 cup frozen egg noodles
1-1/2 cup diced chicken breast

1. In a medium pot, melt butter. Added carrots and celery; sauté until cooked but not browned. Add 5 cups water, bay leaf, thyme and chicken bouillon cubes to pot. Bring to a boil and let simmer for about 10 minutes. Add noodles and simmer for an additional 20 minutes. Add chicken and return to a boil.

If freezing: Transfer cooled soup to a freezer bag and lay flat in freezer.
To prepare frozen soup, thaw before heating. Use a double-boiler on stovetop to reheat.

(Submitted by Tiffany)

“This is my favorite potato soup, and it’s really easy to make! I got this recipe from my mother-in-law because my husband just loves this!”

Ingredients
4 cups diced, peeled potatoes
1/2 – 1/4 finely chopped onions
About 1 cup grated carrots (You can add as much or as little as you like)
1 teaspoon salt
1/4 teaspoon pepper
1 tabespoon parsley
4 cubes chicken bouillon
6 cups milk
4 tablespoon butter
1/2 cup flour

1. Combine potatoes, onion, carrots, salt, pepper, parsley and bouillon in large pot. Add enough water to cover (about four cups). Cook until potatoes are tender. (I get impatient and cover the pot to make it boil faster.)

2. Heat milk in another pot. Heat to 180 degrees (F), almost boiling.

3. Put 1/2 cup of hot milk into another container; add butter and flour, stir with whisk until smooth and thickened.

4. Add remaining milk to veggie pot, then stir in thicken milk.

5. Simmer for 15 minutes on low heat.

(Submitted by Tiffany)

“This is my favorite chili recipe!  It has a nice spice to it and it’s a thicker chili.. perfect for serving with chips!  I typically don’t put in beans and I only use about a tablespoon of chili powder. This recipe is also great for stovetop. Just throw all the ingredients in a pot and simmer!”

Ingredients
1 1/2 pounds ground beef
1/2 cup chopped onion
4 garlic cloves, minced
2 cans (16oz each) kidney beans, rinsed and drained
2 cans (15oz each) tomato sauce
2 cans (14 1/2oz each) stewed tomatoes, cut up
1 cup water
2 bay leaves
1/4 cup chili powder
1 T. salt
1 T. brown sugar
1 T. dried basil
1 T. Italian seasoning
1 T. dried thyme
1 T. pepper
1 t. dried oregano
1 t. dried marjoram
Added cheddar cheese and additional chopped onions, optional

1. In a large skillet, cook beef, onion and garlic over merdium heat until meat is no longer pink; drain.  Transfer to a 5-qt slow cooker.  Stir in beans, tomato sauce, tomatoes and seasonings.  cover and cook on low for 4-5 hours.  Discard bay leaves.  If desired, serve in bread bowls and top with cheese and onions.

(Submitted by Tiffany)

Makes 4 main-dish servings.

Ingredients
(Replace first 6 ingredients with pre-made meatballs if desired)
1 beaten egg
1/2 cup soft bread crumbs (2/3 slice)
1 tablespoon finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon pepper
8 ounces ground beef
1 15-ounce can garbanzo beans, rinsed and drained
2 14-ounce can beef broth (3 1/2 cups)
1 14-1/2-ounce can Italian-style stewed tomatoes
1/2 cups water
1 cup sliced fresh mushrooms
1/2 cup tiny bow-tie pasta or ditalini
3 cups torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

1. In a medium mixing bowl combine egg, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape meat mixture into 36 balls.

2. In a large skillet cook meatballs over medium heat about 8 minutes or until done (160 degrees F), turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.

3. In a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, and mushrooms. Bring to boiling. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted.

(Submitted by: Webmaster)

Makes 6 servings.

“I absolutely love this recipe! It’s easy, tasty, and great for freezing.”

Ingredients

14-ounce can chicken broth
1/2 lb spicy smoked sausage
26 ounces spaghetti sauce
2 cups cooked chicken, diced
11-ounce can of corn
1 green pepper, diced
1 1/2 cup cooked white rice (I prefer pearl barley)

1. Mix all ingredients, except rice in pot. Bring to boil. Add rice. Cover. Cook 10 minutes.

To freeze: Pour all ingredients in gallon freezer bag(s). Lay flat to freeze.

(Submitted by Webmaster)

Makes 6 servings

Ingredients
4 large tomatoes, chopped
1 cucumber, chopped (peeling optional)
1 sweet bell pepper or 3 sweet fingerling peppers, chopped
1/4 tsp asafoetida (indian spice, hing, can be replaced with 1 tsp garlic, 1 small onion)
italian seasoning
salt and pepper to taste
1 large can tomato juice(48 oz)

Combine all ingredients in crockpot or stock pot. boil, then turn down to simmer until cucumbers lose their white color and start to turn clear.

this soup is traditionally eaten cold, so refrigeration is good.

(Submitted by Tricia Wolff-Keaton)