In order to make the job of meal planning much easier, I’ve decided on the idea of a “Soup Loop”. Basically, once a week on a set day, I make a crockpot soup. For us, it works best on Tuesdays. I have at least 15 different soup, stews and chili recipes so we can make it through the entire winter with out a repeat.
Broccoli ham and cheese soup is one of my favorites. Plus, it’s another way to use a ham steak besides just frying it in the skillet.
INGREDIENTS:
1 bag frozen chopped broccoli (32 oz)
2 cans cheddar cheese soup (10 3/4 oz can)
1 can evaporated milk (12 oz)
2 cans broccoli cheddar soup (10 3/4 oz can)
1 clove of minced garlic
1/2 teaspoon of garlic powder
1 tablespoon of butter
1/2 teaspoon of onion powder
1 teaspoon of black pepper
1 cup of chopped onions
1 cup of chopped celery
1 cup of matchstick carrots
1 ham steak diced
cheddar cheese soup (garnish)
sour dough bread bowls (4 to 6 depending on size)
MAKE TODAY INSTRUCTIONS:
- Add all ingredients to crockpot (except bread bowls and cheddar) and stir.
- Cook on low for 4 to 6 hours or high for 3 hours. Note, all crockpots cook differently so adjust the cooking time as needed.
- Slice the top of the bread loaf off and hollow out the center. Ladle the soup into the center and garnish with cheddar cheese.
FREEZER PRPER INSTRUCTIONS:
Label a gallon size ziplock bag “Broccoli, Ham & Cheese Soup. Crockpot on low 4 to 6 hours or high 3 hours.”
Place all ingredients (except bread bowls and cheddar cheese) into the ziplock bag. Lay the bag flat, remove the air and seal shut. Freeze the bag laying flat to maximize storage space.
The night before you plan to cook the soup, take the ziplock bag out of the freezer and move it to the refrigerator so that it can thaw overnight. Place the bag in a large bowl in the refrigerator in case your bag leaks. When you’re ready to start cooking, pour the ziplock bag into the crockpot.
If you’re looking for other ideas, these are some of my favorites:
