veggie soup | 4 little Fergusons

Cheesy Vegetable Chowder

from Taste of Home Magazine 2013

{Click title to print}

Ingredients

½ cups Finely Chopped Carrots

½ cups Finely Chopped Celery

½ cups Finely Chopped Onion

¼ cups Chopped Red Pepper

8 Tablespoons Butter, Divided

4 cups Chicken Broth, Divided Use

3 cups Fresh Broccoli Florets

1 whole Potato, Peeled And Diced

¾ teaspoons Worcestershire Sauce

½ teaspoons Cayenne Pepper

½ cups Flour

1 teaspoon Garlic Powder

1 teaspoon Salt

½ teaspoons Fresh Cracked Pepper

12 ounces, fluid Evaporated Milk

4 cups Cheese, I Did A Mixture Of Colby Jack And Cheddar

4 slices Bacon, Cooked And Crumbled

Preparation

In a large soup pot over medium heat, saute the carrot, celery, onion and red pepper in half of the butter until vegetables are tender. Stir in 2 cups of chicken broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until broccoli and potatoes are tender.

Meanwhile, in a large saucepan, melt remaining half of the butter over medium heat. Whisk in flour, garlic powder, salt and pepper until smooth. Gradually add in milk and remaining 2 cups chicken broth. Bring to a boil, cooking and stirring for 2 minutes or until thickened. Add cheese and stir until melted. Slowly add cheese sauce into vegetable mixture.

Cook and crumble bacon. Serve soup with bacon crumbles.

Enjoy!
~T

Creamy Colorful Ham & Veggie Soup

Ingredients

6 cups Water
2 cubes Chicken Bouillon
1-½ pound Cooked Ham Cubes
6 whole Medium Potatoes, Peeled And Cubed
1 whole Onion, Chopped
½ pounds Frozen Peas
2 cups Fresh Corn, Off The Cob (canned If You Have To, But Fresh Is SO Much Better!)
1 can (14 Oz. Size) Green Beans
2 cups Frozen Sliced Carrots
Salt And Pepper
2 teaspoons Or More Parsley Flakes
1 can (14.5 Oz. Size) Diced Tomatoes
1 cup Cream
Basil
Garlic Powder

Boil water with bouillon cubes and ham cubes for 10 minutes. Meanwhile, peel and cube potatoes and cut onion; add to the pot along with frozen peas and corn. Cook 10 more minutes. Add drained green beans, carrots, generously add salt and pepper and parsley. Cook 10 minutes more. Add tomatoes and cream, bring to barely a boil just to heat through. Taste and season with basil, garlic powder and more salt and pepper to taste. I was very surprised at how much I used to season this, but the end result? Amazing!

It was a huge hit at our family function!

Option 2 goes like this: if you have the ham hock leftover from your holiday function, throw it along with 1 1/2 pounds of ham, cubed, in 6 cups of water; simmer 30 minutes. Continue as above, eliminating chicken boullion cubes. You also will not need as many seasonings.