App & Osborne Family Cookbook 2004Susanne App-High Ingredients1 1/2 C dried beans, rinsed2 C cold water1 C ham, diced1 medium carrot, cut into 1″ pieces1 rib celery, chopped1 medium onion, chopped1 tsp. Italian seasoning1/8 tsp. pepper1 (46 oz,) can chicken broth1 C milk Directions1. Soak beans overnight.2.
Category Archives: Soup
Taco Soup
App & Osborne Family Cookbook 2004Beth Beck Pinney Ingredients1 lb. ground beef1 large onion, chopped3 (15.5 oz.) cans Mexican style chili beans, undrained1 can whole kernel corn, undrained1 (15 oz.) can tomato soup1 (4.5 oz.) can chopped green chilis1 pkg. taco seasoning1 pkg. ranch style dressing1 1/2 C waterToppingscorn chips, shredded lettuce, chopped tomato, sourContinue reading “Taco Soup”
Winter White Chili
App & Osborne Family Cookbook 2004Bruce Fudge Ingredients1 lb. ground pork or chicken1 medium onion, diced1 tsp. cumin2 tsp. chili powder1 (16 oz.) can white beans, drained1 (14 oz.) can corn, drained2 C chicken broth1 (14 oz.) can diced green chilis Directions1. In a large saucepan, crown the meat with onion, stir in cumin andContinue reading “Winter White Chili”
Navy Bean Chowder
App & Osborne Family Cookbook 2004Susanne App-High Ingredients1 1/2 C navy beans, rinsed2 C water1 C ham1 medium carrot, chopped into 1″ pieces1 rib celery, chopped1 medium onion, chopped1 tsp. Italian seasoning1/8th tsp. pepper1 can (46 oz.) chicken broth1 C milk Directions1. Soak beans overnight in cold water.2. Combine beans, ham, carrot, celery, onion andContinue reading “Navy Bean Chowder”
Zucchini Stew
App & Osborne Family Cookbook 2004Cathy Johnson Ingredients2 lbs. chopped zucchini, skin left on2 C chopped celery2 green pepper, chopped1 C chopped onion3 (14 oz.) cans Italian stewed tomatoes3 tsp. salt1 tsp. Italian seasoning1 tsp. oregano1 tsp. sugar1/2 tsp. basil1/4 tsp. garlic powder2 lbs. sweet Italian sausage Directions1. In Dutch oven, brown the sausage andContinue reading “Zucchini Stew”
Skinny Tortilla Soup
App & Osborne Family Cookbook 2004Barbara Ward Ingredients1 (16 oz.) can fat free refried beans1 (15 oz.) can black beans, drained and rinsed1 (14.5 oz.) can chicken broth1 1/2 C frozen corn3/4 C chunky salsa3/4 C cubed, cooked chicken1/2 C water2 C shredded low fat cheddar cheese28 baked tortilla chips, divided Directions1. Bring first sevenContinue reading “Skinny Tortilla Soup”
Chicken Noodle Soup
App & Osborne Family Cookbook 2004Barbara Ward Ingredients6 C chicken broth1 C celery, sliced1 C carrots, sliced1/2 onion, chopped1/8th tsp. thyme4 oz. pkg. uncooked wide noodles1/2 C peas2 1/2 C cooked chicken in large chunks1/2 tsp. dried parsley Directions1. In a large pot, combine broth, celery, carrots, onion, thyme and 1 C water. Bring toContinue reading “Chicken Noodle Soup”
Broccoli Cauliflower Cheese Soup
App & Osborne Family Cookbook 2004Barbara Ward Ingredients4 chicken bouillon cubes1 C diced onions1 C diced celery1 quart water2 1/2 C diced raw potatoes20 oz. pkg. frozen broccoli and cauliflower2 cans cream of chicken 1 lb. Velveeta Directions1. In large saucepan, combine bouillon, onion, and water and cook for 20 minutes.2. Add potatoes and frozenContinue reading “Broccoli Cauliflower Cheese Soup”
Tomato Rice Bisque Soup
App & Osborne Family Cookbook 2004John and Nancy App Ingredients1 (14.5 oz.) can Campbells Tomato Bisque Soup1 can Hunts diced tomatoes with basil, garlic, and oregano1 soup can of water1-2 C cooked long grain rice Directions1. Combine all ingredients and mix well.2. Heat to low boil.3. Makes 4 servings.
Chicken Noodle Soup with Roasted Vegetables
Susanne App Delisle Ingredients 3 Ribs of Celery, Sliced.2 carrots, sliced 1 large onion, quartered3 large cloves of garlic, lightly crushed. You still want it whole, just mash it a little to release the garlicky goodness!1 1/2 – 2 Tbsp. olive oil1/2 tsp. salt 1/2 tsp. pepper3/4 tsp. thyme, optional1/4 tsp. cayenne pepper, optional4 heapingContinue reading “Chicken Noodle Soup with Roasted Vegetables”
Linda App's Recipes 