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Old 09-30-2011, 02:46 PM   #31
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I have added broccoli slaw to it before and it was NOMMY!!!

Either way we NUB this soup! Can't wait until it cools down here so I can make it.

Mindy
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Old 10-01-2011, 01:14 PM   #32
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In true soup fashion, it is even better the next day- just had a bowl for lunch! I made it exactly as written except left out the cream because I am trying to keep my cals down a bit, and it was so delicious and creamy, even without it!

Absolute keeper. Thanks for the recipe.
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Old 10-02-2011, 07:13 PM   #33
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Just out of curiosity, has anyone tried this in a crock pot? Not interested in ruining a good thing, so if it alters it I won't try it...
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Old 10-03-2011, 12:45 PM   #34
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Just out of curiosity, has anyone tried this in a crock pot? Not interested in ruining a good thing, so if it alters it I won't try it...
It comes together so quickly that I wouldn't usually consider the crock. You also have to rub the cream cheese in to the meat. I think you could make it, and then keep it warm in a crock, but cc has broken down for me at times which would not be good.
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Old 10-03-2011, 01:23 PM   #35
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you could probably put the cream cheese in the food processor with some warm broth and then put it all in the crock pot.
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Old 10-03-2011, 03:43 PM   #36
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Thanks to you both! Millergirl, love your avatar.
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Old 10-04-2011, 12:43 PM   #37
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Thanks to you both! Millergirl, love your avatar.
Thank you!

If you do decide to remake it for the crock, let us know how it turns out.
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Old 11-07-2011, 04:25 PM   #38
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Does anyone add anything in to make it more hearty while still keeping it LC? DH likes the flavor but wants 'more' to it, so I usually split it in half and add corn & black beans to his share, and I end up jealous!
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Old 11-07-2011, 04:32 PM   #39
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I'm thinking red and green bell peppers would be good in it!
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Old 11-08-2011, 08:44 AM   #40
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I occasionally double the ground beef in it and make sure to add a nice dollop of sour cream when I serve it up.
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Old 11-08-2011, 10:24 AM   #41
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Laurie, when you double the meat is it less SOUPY? I do not prefer a real liquidy soup. I prefer mine chunky almost to where you can use a fork. Does that make sense?
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Old 11-11-2011, 04:49 PM   #42
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I've fixed this recipe before and we both found it quite tasty. Quite spicy but very good!
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Old 11-11-2011, 05:18 PM   #43
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Laurie, when you double the meat is it less SOUPY? I do not prefer a real liquidy soup. I prefer mine chunky almost to where you can use a fork. Does that make sense?
Yes, your question makes sense. It does make it thicker. It's still soup, not stew. But it's a creamy soup. You could use less broth to make it thicker and it would be quite good.
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Old 11-13-2011, 11:55 AM   #44
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delish!

I make this with chicken and also add zucchini. It's in regular rotation here at our house!
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Old 11-13-2011, 10:26 PM   #45
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This is kinda late for the question about the crock pot, but I made this the other day in a crock pot (hadn't seen this question or post). I didn't add the cream cheese or the cream till about 30 minutes (maybe less) before I was going to eat it. I used a stick blender, and blended the cream cheese into part of the liquid, then added to the pot. Worked out well, except that I had actually simmered the soup in the crock for a little too long, and broke the meat down more than I would have liked. (But I could very well have done that in a pot on the stove too.)
I like this soup.

SummerAnne, if you can eat soy, you could add some black soy beans to it! I'd stay away from the corn tho.
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Old 12-05-2011, 07:38 PM   #46
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Have never made this soup, but will be doing so very soon. Absolutely love the pumpkin sausage soup and keep some in the freezer at all times !
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Old 10-24-2012, 08:45 PM   #47
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Bumping this awesome recipe because it was for dinner tonight. I did as I did last time, and left out the cream. I also added a good amount of broccoli slaw, and cut the broth a bit. I like it thick! Absolutely delish, and it is so quick!
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