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Easy Taco Soup

Feb26

easytacosoup

 

Easy Taco Soup
Servings 4

Ingredients
1 pound ground beef
3 cups Wildtree Beef Bouillon Soup Base, prepared according to package directions
1 (6 ounce) can tomato paste
½ cup Wildtree Taco Sauce
1 (15.5 ounce) can kidney beans, drained and rinsed
1 cup corn
1 (10 ounce) can diced tomatoes with chilies

Nutritional Info
Calories: 360
Fat: 6g
Saturated Fat: 1.5g
Carbohydrates: 45g
Fiber: 12g
Protein: 34g
Cholesterol: 60mg
Sodium: 940mg

Method of Preparation
Heat a large stock pot over medium high heat. Add ground beef and cook until completely browned and cooked through. Drain beef and set aside. In the now empty pot whisk together the Beef Bouillon, tomato paste, and Taco Sauce. Return beef to pan along with beans, corn, and diced tomatoes. Cook over medium heat until heated through, about 10 minutes. Serve with desired toppings (shredded cheese, sour cream, cilantro, scallions, shredded lettuce, tortilla chips, etc.)

Wildtree Product(s):
Beef Bouillon Soup Base
Taco Sauce

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Slow Cooker Ground Beef Lasagna Soup

Feb23

slowcookergroundbeeflasagna

 

Is it a Pasta?!?! Is it a soup?!?!? Or is is just AWESOME?!?!

Slow Cooker Ground Beef Lasagna Soup is great for a weeknight meal. You’ll be a hit with this one!

1 lb. ground beef
1 onion, chopped
10 3/4 oz. tomato soup, canned, condensed
14.5 oz. tomatoes, canned, petite diced
15 oz. tomato sauce, canned
2 chicken bouillon cubes
2 beef bouillon cubes
4 c. water
1 1/2 tsp. oregano
1 1/2 tsp. basil
1 tsp. parsley
2 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
8 oz. Ricotta Cheese
8 lasagna noodles, broken into small pieces – UNCOOKED
12 oz. Shredded Mozzarella Cheese

Combine onions, tomato soup, diced tomatoes and tomato sauce and place in the slow cooker.
Add all of the spices and bouillon cubes to the slow cooker.
Add water and spread your broken UNCOOKED lasagna noodle pieces all around.
Crumble RAW ground beef over top.
Cover. Cook on Low for 7-8 hours or on High for 4-5 hours.
Approximately half hour or so before done, stir in the Ricotta cheese.
Serve with shredded Mozzarella Cheese on top and savor the taste!

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Veggie Tortilla Soup

Dec10

veggietortillasoup

Veggie Tortilla Soup
Servings 6
Prep Time 5 minutes
Cook Time 40 minutes

Ingredients
2 tablespoons Wildtree Natural Grapeseed Oil
1 large yellow onion, thinly sliced
1 bell pepper, thinly sliced
3 ½ cups water
1 box Wildtree Robust Tortilla Soup
2 (10 ounce) can diced tomatoes with green chilies, undrained
1 (8 ounce) can tomato sauce
1 cup frozen corn

Nutritional Info
Calories: 190
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 22g
Fiber: 5g
Protein: 8g
Cholesterol: 10mg
Sodium: 550mg

Method of Preparation
Heat the Grapeseed Oil in a large saucepan or stock pot over medium heat. Add the onion and pepper and sauté for about 10 minutes or until the vegetables are tender. Add the water, Tortilla Soup mix, diced tomatoes, tomato sauce, and corn; stir to incorporate all the ingredients. Bring to a boil. Cover and simmer for 30 minutes. Serve with avocado slices, sour cream, and shredded cheese if desired

Wildtree Product(s):
Robust Tortilla Soup
Natural Grapeseed Oil

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Patty’s Meatball Soup

Nov15

pattysmeatballsouplhwp

Patty’s Meatball Soup
(a twist on the recipe from my good friend, Alicia)

1 bag of frozen meatballs
1 Onion, diced
3 cans of beef broth (low sodium)
2 cans of diced tomatoes (with garlic, oregano, and basil)
1 can of tomato puree
2 bags of frozen tortellinis

Brown frozen meatballs and diced onion together.
To a large soup pot, add : beef broth, diced tomatoes and tomato puree. Once soup base is boiling, add frozen tortellini. Simmer for about 10-15 minutes and serve. My family loves to get big rolls and hollow them out to make bread bowls to eat this soup in. Super easy and hearty!!!

 

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Mom’s Potato Soup

Nov7

mypotatosoup

Here’s my twist on my mom’s potato soup recipe. This is what I made last week for the first time and Ben was surprised how good it was! Gee thanks, honey! LOL

Perfect for a cool fall day….

1 stick margarine
4-5 potatoes
1 onion, diced
2 chicken bouillon cubes
1 can evaporated milk
pepper

I added to the original recipe:
1 lb bacon
2 cups of shredded cheddar cheese

Peel and wash potatoes. Add to crockpot. Add water (enough so pot is 3/4 full) and bouillon cubes. Add onion and a little bit of pepper.

Cook bacon in oven. Here’s how: Line a cookie sheet with aluminum foil or parchment paper. Put a cookie cooling rack in the cookie sheet. Spread the bacon out on the cooling rack. Bake in oven at 450 degrees for about 20-30 minutes or until bacon is crisp. Let bacon cool and then crumble into the soup. Add 2 cups of shredded cheddar cheese to soup at same time.

Potatoes are done when forked and soft. Add evaporated milk and wait til it gets hot (about 10-15 minutes on high).

Thicken with flour and water mixture.

Unstuffed Cabbage Rolls Soup

Nov6

unstuffedcabbagerolls

You will need:
2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage…chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 Cup water
1 tsp black pepper
1tsp sea salt
1 tsp greek seasoning

In a large pan heat your olive oil… add your meat and onions…cook till no longer pink…add garlic…cook add’l min.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, greek seasoning salt, and water…bring to a boil…cover and simmer for 20 to 30 min…or until cabbage is tender
Enjoy ~