looking for some great soup recipes!

[April in PA]

Want to share your favorites? Pretty please :) The more veggies, the better. Thanks!

[Loree']

This is my favorite soup site:

http://www.thatsmyhome.com/soupkitchen/

[DD in IL]

Cook your hamburger add 1 large can of tomato juice, 1 can of beef broth, 1 bag of frozen mixed vegetables (or whatever bits n pieces of veggies you have..peas, corn, green bean, carrots, etc), cut up potatoes with the skin on......put in crockpot for 2-4 hours on high or until the potatoes are done.

[stacy z]

Swiss Vegetable Soup

3 T Olive oil
1 C chopped onion
1 C finely diced celery
1 C finely diced carrots
1 C finely diced mushrooms, (opt.)
1 T freshly chopped garlic
2 qt chicken broth
1 small can tomato paste
1 can diced tomatoes, or 3 fresh tomatoes
1/2 C canned kidney beans, drained
1/2 C canned garbanzo beans, drained
1 C uncooked pasta eta: (cook separate from soup)
2 C fresh spinach, remove veins, chopped coarsely
2 T fresh basil, chopped
salt & pepper
1/2 stick butter
grated swiss cheese, to garnish

Heat olive oil in a large pot and saute onion, celery, carrots, mushrooms and garlic. Add chicken broth and bring to a boil. Reduce heat and simmer for 10-20 minutes. Add tomato paste, beans, tomatoes, cooked pasta, spinach, basil, s & p, and butter. Heat and serve with grated swiss cheese and seasoned croutons.

[stacy z]

Creamy Tomato Soup

5 T butter
1 T vegetable oil
1 C onion, chopped
28 oz can tomato puree or diced tomatoes (garlic flavor, if available)
1/4 tsp. thyme
1/2 tsp. basil
pepper to taste
3 T flour
2 C chicken broth
1/4 tsp baking soda
3 T sugar
1 - 12 oz can evaporated milk
1/2 tsp. salt

In a large saucepan, heat the butter and oil over med heat. Add the onion and saute until softened and golden, about 10 minutes. Add the tomatoes, thyme, basil, and pepper. Bring the mixture to a simmer and cook for 10 minutes.

In a small bowl, combine the flour and broth, whisking until smooth, and add this mixture to the soup, stirring constantly. Cover and simmer slowly for 25 minutes, stirring occasionally.

Puree the soup in a blender or food processor. (i always skip this step!) Return the soup to the stove on low heat. Stir in the baking soda (the soup will foam up briefly; don't worry, but be sure sure it's in a big enough pot!), sugar, evap. milk, and salt. Heat to a bare simmer.

[Kristine In Indiana]

Creamy Tomato Soup

5 T butter
1 T vegetable oil
1 C onion, chopped
28 oz can tomato puree or diced tomatoes (garlic flavor, if available)
1/4 tsp. thyme
1/2 tsp. basil
pepper to taste
3 T flour
2 C chicken broth
1/4 tsp baking soda
3 T sugar
1 - 12 oz can evaporated milk
1/2 tsp. salt

In a large saucepan, heat the butter and oil over med heat. Add the onion and saute until softened and golden, about 10 minutes. Add the tomatoes, thyme, basil, and pepper. Bring the mixture to a simmer and cook for 10 minutes.

In a small bowl, combine the flour and broth, whisking until smooth, and add this mixture to the soup, stirring constantly. Cover and simmer slowly for 25 minutes, stirring occasionally.

Puree the soup in a blender or food processor. (i always skip this step!) Return the soup to the stove on low heat. Stir in the baking soda (the soup will foam up briefly; don't worry, but be sure sure it's in a big enough pot!), sugar, evap. milk, and salt. Heat to a bare simmer.

Stacy, thanks, I might have to try this one, my kids love tomato soup, but I hate the ingredients in the condensed cans. Do you ever just use milk instead of evaporated milk? Just wondering how the difference would be.

Thanks,
Kristine

[stacy z]

Stacy, thanks, I might have to try this one, my kids love tomato soup, but I hate the ingredients in the condensed cans. Do you ever just use milk instead of evaporated milk? Just wondering how the difference would be.

Thanks,
Kristine


i think you could substitute milk for the evaporated milk. it probably wouldn't be as rich, but i'll bet it would still be good! maybe use whole milk. i hope you like it!

[Linda]

I have a bunch saved from the boards along time ago. I'll post them in separate threads. I'll try to keep the original poster w/ the recipe. Some of these may be repeats from the other thread, but then again, this thread was from years ago, 2002 to be exact, so there should be something new (or old depending on how you want to look at it. ;) )

FIAR Soup Recipes from 2002:


Stacy Z

My favorite thing to cook up in the kitchen...soup! I'll be watching
this thread! Here is one of my favorites:
Creamy Tomato Soup
(from a King Arthur Flour publication)
5 T butter
1 T vegetable oil
1 C onion, chopped fine
28oz Can tomato puree or diced tomatoes
1/4 tsp. thyme
1/2 tsp. basil
pepper to taste
3 T flour
2 C chicken broth
1/4 tsp baking soda
3 T sugar
12oz Can evaporated milk
1/2 tsp. salt
In a large saucepan, heat the butter and oil. Add the onion and
saute until softened and golden, about 10 minutes. Add the
tomatoes(undrained), thyme, basil, and pepper. Bring the mixture to
a simmer and cook for 10 minutes.
In a small bowl, combine the flour and broth, whisking until smooth,
and add the mixture to the soup, stirring constantly. Cover and
simmer slowly for 25 minutes, stirring occasionally.
Stir in the baking soda (the soup will foam up briefly. Don't worry,
but be sure it's in a big enough pot), the sugar, milk, and salt.
Heat, stirring to a bare simmer.
Enjoy!
------------------

IP: Logged
Tara Ann
Veteran
Posts: 231
From:TN
Registered: Nov 2000 posted October 14, 2002 01:01 PM


Here is one of our favorite soups, it is good with some Oatmeal
Bread.
Cream of Chicken with Wild Rice Soup
Ingredients
1 1/3 cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
3/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup margarine
3/4 cup all-purpose flour
4 cups milk
3/4 cup white wine

Directions
1 Cook the wild rice according to package directions, but remove
from heat about 15 minutes before it's done. Drain the excess
liquid, and set aside.
2 In a stock pot over high heat, combine the chicken and the water.
Bring to a boil, and then reduce heat to low. Simmer for 40 minutes,
or until chicken is cooked and tender. Remove chicken from the pot,
and allow it to cool. Strain the broth from the pot, and reserve for
later. When chicken is cool, remove the meat from the bones, cut
into bite size pieces, and reserve. Discard the fat and the bones.
3 In the same stock pot over medium heat, saute the celery and onion
in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5
to 10 minutes, stirring occasionally, until everything is tender.
Return the broth to the stock pot, and add the partially cooked wild
rice. Stir in the bouillon, white pepper and salt; simmer,
uncovered, for 15 minutes.
4 Meanwhile, melt margarine in a medium saucepan over medium heat.
Stir in the flour until smooth. Whisk in the milk, and continue
cooking until mixture is bubbly and thick. Add some of the broth
mixture to the milk mixture, continuing to stir, then stir all of
the milk mixture into the broth mixture.
5 Mix in the reserved chicken meat and the white wine. Allow this to
heat through for about 15 minutes.


------------------

Merrilee Morse

You have made me hungry for my favourite soup, which is a Mexican
dish called simply, Soupas.
2-3 pounds of boiling beef, such as chuck
1 large onion, chopped
1/4 large bell pepper, chopped
3 cloves garlic, minced
1/4 Cup tomato sauce
1/2 head of cabbage
2 teaspoons pickling spices, in a spice bag or tea ball
2 teaspoons paprika
1/2 cup red wine
3 teaspoons soy sauce
2 teaspoons Accent (msg) optional
3 teaspoons worchestershire sauce
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/4 teaspoon pepper
salt to taste.
Cook everything together in a big pot except the salt and the
cabbage. When meat is done, add cabbage and salt, cook til cabbage
is done. Serve with hearty chunks of homemade bread. Yummiest broth
I have ever tasted! Whoops! I forgot to put in the 1 and 1/2 quarts
of water!

------------------

The other Ellen S

ELLEN'S ONION SOUP
4 cups sliced onions
1/4 cup butter
1 pint chicken broth
1 pint beef broth
3 Tablespoons parmesan cheese
1/4 cup sherry
2 teaspoons worcestershire sauce
Buttered French bread slices
Grated Swiss cheese
Saute onion in butter until soft but not brown. Add chicken broth,
beef broth, parmesan cheese, sherry and worcestershire sauce. Heat
until boiling. Scoop into bowls. Top by floating French bread and
sprinkle with Swiss cheese. (If bowls are oven proof, place under
broiler for several minutes until cheese slightly browns.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Baked Potato Soup
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until
browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat.
Whisk in flour until smooth. Gradually stir in milk, whisking
constantly until thickened. Stir in potatoes and onions. Bring to a
boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour
cream, salt, and pepper. Continue cooking, stirring frequently,
until cheese is melted.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Black Bean Soup
2 cups dry black beans
8 cups water
1 tablespoon margarine
3 stalks celery, chopped
3 onions, chopped
2 bay leaves
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 smoked ham bone (with some meat on it)
2/3 cup dry sherry

Soak the beans overnight in a pan of water.
Drain off the soaking water. Simmer beans in 8 cups of water until
soft.
While the beans are cooking, saute the chopped onion and celery in
margarine until golden. Add the vegetables to the soup pot along
with bay leaves, parsley, salt, pepper, and ham bone. Cook over
medium heat for 3 hours, adding water if needed.
After the beans are cooked and soft, remove the ham. Set aside. Cool
soup, and puree in batches. Return the soup to the pot, and add dry
sherry.

Cut the meat off the bone, and add the meat to the soup. Cook over
low heat until warmed through, and adjust seasonings.


Lori in se Ohio

Here are a couple of real quickies that have saved the day for me:
Chicken and Noodle
1 bag egg noodles
3 c water
3 chicken bouillion cubes
2 cans of cream of chicken soup
1 can of chicken broth
1 c. diced cooked chicken
dash of celery seed
Bring the water and bouillion cubes to a boil and add in the
noodles, cook until tender. Do not drain the remaining liquid. Dump
in the cream of chicken soup, diced chicken, and the chicken broth
and stir until well blended. Add a dash of celery seed to season.
That is it, just do the whole thing in one pot. You can play with
the amount of water and chicken broth to make it thicker or thinner
as preferred. I made it last week and company showed up, so I just
added in some more noodles and another can of cream of chicken soup.

Quick Potato Soup
1 can of chicken broth
2 diced medium potatoes
potato flakes (about 1 cup)
dash of onion powder
dash of celery seed
Bring the broth to a boil and add in the diced potatoes. Cook until
tender. Mash up while still in the broth with a potato masher, but
do not get all the lumps. Add and stir in well small amounts of
potato flakes until reaching desired consistency. Add in seasoning
to taste.
We took this to a picnic supper that our HS support group had at a
local apple farm last week and it worked great. I made it a little
thinner than usual and carried it in a thermos bottle. Hot soup and
sandwiches made for a great picnic supper.

-----------------
ShayChristie

Here's a good one! Well, I think so.
Venus de Milo Soup
1 lb ground beef
4-6 bouillon cubes
1 whole onion
28 oz can crushed tomatoes
15 oz can tomato sauce
frozen veg-all(1-1.5 cups)
soup pasta or rice(1.5-2 cups)
In a large pot, brown beef and onion until cooked through. Add
crushed tomatoes, tomato sauce and 5 cups water and bring to boil.
Add pasta/rice and bring to boil. Add veggies and cook until done.
This with some frsh bread...
------------------

Carol S

http://www.hgtv.com/hgtv/ah_recipes_soups_chilis/article/0,,HGTV_3197_1378311,00.html

is another tomato soup that is VERY healthy, and dh and I loved. The
kids liked it but said they liked Campbell's better .
I wish I could find my Fannie Farmer cookbook, because our very
favorite soup recipe is from there. If I find it I'll post it.
------------------
Crystal in WI

Here's a great throw-together soup:
HAMBURGER SOUP
1 lb. ground beef
4 C. water
1 can (14.5 oz) diced tomatoes, undrained
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1/2 C. chopped celery
4 beef bouillon cubes
salt to taste (I use 1/2-1 tsp.)
1/4 tsp. pepper
1/4 tsp. dried oregano
optional: canned corn
In saucepan, brown beef; drain. Add remaining ingredients. Bring to
boil. Reduce heat and simmer for 30 minutes, or until vegies are
tender. Soooooo tasty with a loaf of homemade bread!

Crystal in WI

Found another one we love!
CHEESY HAM CHOWDER
IP: Logged
Crystal in WI

Oops! Suppose you want the recipe, huh? Let's try that again.
CHEESY HAM CHOWDER
10 bacon strips, diced
1 large onion, chopped
1 C. diced carrots
3 C. milk
1 1/2 C. water
2 1/2 C. cubed potatoes
1 can corn (15.5 oz)
2 tsp. chicken bouillon
pepper to taste
3 C. shredded cheddar cheese
2 C. fully cooked ham
Saute onion and carrots in 1 TB. oil. Add remaining ingredients
except cheese and ham. Simmer, uncovered, for 20 minutes. Add cheese
and ham. Thicken if desired (we desire!)

Karen in MI

This is one I've made for years.
Broccoli Cheese Soup
1 Quart water
1 cup chopped onion
1 cup chopped celery
2 cans cream of chicken soup, condensed
2 1/2 cups potato, cubed
20 ounces frozen broccoli
1 pound Velveeta
1. Cook all ingredients except Velveeta together until tender.
2. Add Velveeta, cook until cheese is melted. Soup sticks easily
after adding cheese.
Notes: Very forgiving recipe. Use California mix instead of just
broccoli, add extra onions, celery and/or potatoes.

Will post more in a minute....

Karen in MI

My new favorite is...

Southwest Chicken Tortilla Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 pounds chicken breast, no skin, no bone, R-T-C -- about 2
halves, fresh or frozen
1 teaspoon olive oil
2 cups onions, frozen -- chopped
2 tablespoons fresh lime juice -- or bottled
1 teaspoon bottled minced garlic
1 teaspoon chili powder
1/2 teaspoon ground cumin
64 fluid ounces fat-free chicken broth
2 cups salsa -- I used medium
1 cup frozen corn -- or 11 oz. can Mexicorn
15 1/2 ounces canned black beans -- drained and rinsed, 1 can
Optional Serving Additions:
baked tortilla chips
1/2 cup lowfat cheddar cheese -- shredded, or substitute reduced fat
Monterey-Jack cheese
1. If the chicken is frozen, run hot water over it so you can remove
any packaging. Place the chicken on a microwave-safe plate and
microwave 2 minutes, uncovered, high, to begin defrosting.
2. Meanwhile, heat the oil on low in a 4 1/2-quart Dutch oven or
soup
pot. Cut the chicken (fresh or partially defrosted) into bite-sized
chunks, adding them to the pot as you cut. Raise the heat to high
and
cook for 2 minutes, stirring occasionally. Add the onions, lime
juice,
garlic, chili powder, and cumin. Cook 2 minutes.
3. Add the broth, salsa, beans, and corn (if using). Stir to mix.
Cover the pot and bring the broth to a boil. Reduce the heat to
medium-high and continue to boil 8 to 10 minutes to develop the
flavor. Meanwhile, crush the tortilla chips slightly. Place the
crushed chips in 6 soup bowls. Ladle the soup into the bowls.
Sprinkle
each portion with cheese and serve. Inspired by: Desperation
Dinners!, by Beverly Mills and Alicia Ross.
I originally got this as a Weight Watcher's recipe-hence the
reference to baked chips and lowfat cheese. I found the baked chips
got soggy really quickly but regular tortilla chips retained some
crunch for a while.
This really is quick, easy and delicious. As with almost any soup,
it is even better the next day.

Karen in MI
Veteran

Another one we really like....
Italian Sausage Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Italian sausage
1 cup onions -- chopped
2 cloves garlic -- chopped fine
1 cup water
2 cups tomato -- chopped, peeled and seeded
5 cups beef broth
1 cup carrots -- sliced
1/2 teaspoon basil leaf
1/2 teaspoon oregano
8 ounces tomato sauce
1 1/2 cups zucchini -- sliced
2 cups tortellini -- frozen
3 tablespoons parsley -- chopped
1 green pepper -- chopped
Brown the sausage, drain, leaving spoonful of drippings in pot. Take
out sausage and saute onions and garlic in drippings.
Add broth, water, tomatoes, carrots, spices, tomato sauce and
sausage. Bring to a boil. Reduce heat, skim fat, let simmer.
Stir in zucchini, tortellini and peppers toward end of cooking.
Sprinkle each bowlful with grated parmesan cheese before serving.

NOTES : Original recipe calls for 1/2 cup red wine to be added with
the broth, etc. I have never bothered adding the wine.
I always use 2 pints of home canned tomato sauce in place of the
chopped tomatoes and tomato sauce.

[Linda]

Second & Third page of soups from 2002:



Nikki
From:Wisconsin

Creamy Corn Chowder
2 chicken bouillon cubes
1 c. hot water
5 bacon strips, diced
1/2 c. chopped onion
1/4 c. flour
3 c. milk
1 can whole kernel corn (drained)
1 can cream-style corn
1 1/2 tsp. seasoned salt
1/4 tsp. salt
1/8 tsp. white pepper
1/8 tsp. dried basil
Dissolve bouillon in water; set aside. In a 5-qt. Dutch oven, cook
bacon till crisp. Remove bacon and set aside. In the drippings,
saute onion till tender. Add flour; cook and stir till bubbly. Cook
1 minute longer. Gradually stir in milk and dissolved bouillon;
bring to a boil. Reduce heat; cook and stir till thickened. Add corn
and seasonings. Cook for 10 minutes or till heated through. Sprinkle
with bacon. 6-8 servings.
------------------

MrsEricL

BLACK BEAN VEGETABLE SOUP
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp. chili powder
1 tsp. ground cumin
4 c. vegetable stock (I use water)
2 15 oz. cans black beans
1 c. whole kernel corn
1/4 tsp. ground black pepper
1 c. spaghetti sauce
1 c. brown rice (and extra water)
In large saucepan, heat oil over med. heat, cook onion, garlic and
carrots, stirring occasionally, for 5 min.'s or until onion is
softened. Add chili powder and cumin, cook stirring, for 1 min. Add
rest of the ingredients and cook until rice is done. Serve alone or
topped with cheddar or sour cream.
I could eat this ALL day EVERY day! (((((HUGS))))) sandi
------------------


Heather in GA


TACO SOUP - VERY easy and very good!
1 lb. ground beef (we use ground turkey)
2 cans whole kernal corn, undrained
2 cans petite diced tomatoes, undrained
2 cans chili beans or ranch-style beans, undrained
1 package taco seasoning
Brown meat, then mix in taco seasoning. Combine all ingredients in a
dutch oven and heat 15 minutes or until heated through. Serve in
bowls over crushed tortilla chips and topped with cheese
------------------

Mary/MO

TACO SOUP
1 lb. ground beef, cooked and rinsed
1 large can crushed tomatoes
1 can whole kernel corn
1 can black beans
1 can red kidney beans
1 can pinto beans
1 pkg. Hidden Valley Ranch Dressing mix (dry)
1 pkg. Taco Seasoning
1 small onion chopped
Add all ingredients, juice from beans and corn and cook in crockpot
on low for 4 to 6 hours. Serve with tortilla chips, sour cream and
shredded cheese. Use the chips instead of crackers.
------------------


Carol S

And here's my favorite vegetable or vegetable/beef soup:
If you want to use beef, brown some stew meat in the pot. When
that's done, add a large (46 oz, I think) can of V8, two cans of
Veg-All, and a bay-leaf or two. I will usually let it cook on pretty
low heat for an hour or so to give the beef time to get tender, and
then I'll add about 1/4 to 1/2 c of barley and cook till the barley
is tender. You could certainly add the barley at the beginning if
you need supper to be done sooner.

Aprille in Texas

Refried Bean Soup
1 can refried beans
1 can pinto beans
1 can black beans, rinsed and drained
1 can chicken broth
1 can Rotel tomatoes with green chilies
(there are multiple flavors of Rotel, the one with lime is good in
this, too)
2 Tbsp olive oil
1 medium yellow onion, chopped
1 green pepper, chopped (Bell pepper)
1 clove garlic, chopped
1/4 tsp Cumin (this is the secret)
salt and pepper to taste
I also add diced tomatoes sometimes.
I have also added grilled chicken or browned hamburger meat.
Sautee' the onion, green pepper, and garlic in the olive oil until
tender. Add all other ingredients and mix well. Let simmer for about
15-20 minutes. The longer it cooks, the HOTTER/SPICIER it will
become.

Amy/Ohio
Veteran


This is a recipe that I got from these boards, and it's quickly
became a favorite! In fact, it's simmering away right now in my
crockpot!
Crockpot Potato Soup
8 cups chopped, peeled potatoes
1 small onion, chopped (1/3 cup)
1/2 pound bacon, crisped, drained & crumbled
1 8oz. pkg. cream cheese, softened
3 - 14.5 oz. cans of chicken broth
1 - 10.75 oz. can condensed cream of chicken soup
1/4 tsp. pepper
~In a 4 qt. crockpot, stir together potatoes & onion. Stir in the
bacon.
~In a large mixing bowl, combine the cream cheese, chicken broth,
cream of chicken soup & pepper. Add the mixture to the crock.
~Cover and cook the soup on low heat for 8-10 hours or on high heat
for 4-5 hours. If you like, mash the potatoes slightly for a thicker
consistency before serving.
*I added a little garlic salt to this recipe, and my dh loves it!


Aprille in Texas
Donna,
We have done multiple things with this soup:
add shredded cheddar on top with tortilla chips like Tostitos put in
the bottom of your bowl
top with sour cream
top with sliced avocados (yummy)
you could even put it over rice
Mexican salad: lettuce, diced onion, diced tomatoes, shredded
cheese, can of Ranch Style Beans (rinsed and drained), and topped
with Catalina Dressing
For Dessert:
Take flour tortillas, spray with spray butter or spread with
butter/margarine, sprinkle with cinnamon and sugar, cut into 4-6
slices, bake for a few minutes at 350 until lightly brown and
crispy. My kids love these!!
HTH!

[Tammy Watson]

We have been trying to make homeade soups for a few years here and are loving it. We try about once a week during the fall and winter and into the spring. Here are a few

Corn Stew

2 T butter
1 onion chopped
½ C Chopped sweet green pepper
½ C chopped sweet red pepper
(I use the medley frozen from Trader Joes)
6 C white or yellow corn (I use frozen)
1 C light cream
2 T chopped parsley (sometimes I use dried 1 t)
½ t salt
¼ t pepper
1 ¼ C chedder cheese
½ t hot pepper sauce

Melt butter in a sauce pan over medium heat. Add onion, cook until golden and glazed about 5 min. Add peppers cook about 2-3 min a little more if frozen. Add corn cook a few more minutes and more if frozen. Add cream and bring up the heat a little. Add parsley salt and pepper. When it is warm, cover and simmer 45 minutes.
Stir in 1 c cheese and hot pepper sauce, when cheese is melted serve and sprinkle with remaining cheese serve hot.


It looks like this is the only one on my computer at this time. I will try to get to it after the holiday this weekend. We love our chicken noodle and clam chowder and ham and baked potato. One of the secrets to a great soup is Chicken stock instead of broth. Oh the kids love our french onion too.

Tammy

[Kendra AU]

Honestly, we're not big on soups here, we're more the stew family type.. However, we have four soups we LOVE. I can only post three, because the recipe for the fourth is still in America.. Sorry about that.

Spicy Potato Soup

1 pound ground beef
4 cup cubed peeled potatoes(1/2-in cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce

In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Yield: 6-8 servings (2 quarts). -- We usually use about 1/8th teaspoon of cayenne.

Taco Twist Soup

1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons canola oil
3 cups reduced sodium beef broth or vegetable broth or any combination
1 can (15 ounces) black beans, drained and rinsed
1 can (14-1/2 ounce) diced tomato
1 1/2 c picante sauce
1 cup uncooked spiral pasta
1 small green pepper chopped
2 teaspoons of chili powder
1 teaspoon ground cumin

In a large saucepan, saute onion and garlic in oil until tender. Add the broth, beans, tomatoes, picante sauce, green pepper, pasta, and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally. We like to toss in a can of corn, drained and rinsed. We top our bowls with things like shredded mexican cheese, chopped avocado, sour cream, and a few crushed tortilla chips. The milder or the picante sauce you use the milder in heat the soup will be. If you don't want it too spicy, I'd back off on the chili powder as well..

Chunky Chicken Soup

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. oil
1 can (14-1/2 oz.) chicken broth
1-1/2 cups water
2 cups assorted cut-up vegetables (sliced carrots, broccoli florets and chopped red peppers)
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 cup instant white rice, uncooked
COOK and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until chicken is cooked through.

ADD broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 min.

STIR in rice and parsley; cover. Remove from heat. Let stand 5 min.

We put in whatever veggies we have on hand, and sometimes that's just a bag of frozen mixed veggies. If I have leftover rice I use that instead of the instant rice, or sometimes we use pasta in place of all rice. This soup is DELICIOUS and SUPER simple.

Kendra

[Sarah]

:yum:
Baked Potato Soup

PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
Recipe yield: 3 quarts

INGREDIENTS
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
1 cup onions diced
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream


DIRECTIONS
Peel and cube potatoes and then boil until tender and drain.
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon and cheese.

[Katie]

My husband made an oh-so-delicious soup today! :yum:

Here's the recipe ~

Italian Sausage and Vegetable Soup

1-1/2 pounds Italian sausage links
1 lb. onions, sliced
2 tsp. fresh garlic, crushed
3 cans diced tomatoes, Italian-style
4 boxes (4 cups each) beef-flavored soup base
1-1/2 cups red wine
2 zucchinis, diced
2 bell peppers (he used 1 yellow, 1 red), diced
1 lb. fresh mushrooms, cut in half
Italian seasoning to taste (he used approx 3 T.)
1 lb. Barilla elbow pasta, cooked, al dente

Brown sausage in a frying pan. Transfer (with drippings) to large soup pot, add onions and cook until golden. Add garlic, tomatoes, broth and red wine. Simmer 45 minutes.

Add bell pepper, zucchini, mushrooms and Italian seasoning. Simmer 15 minutes.

Just before serving, add cooked pasta. Serve with Italian bread and salad.

Enjoy!

**This made a HUGE amount! There were 6 of us, and enough leftovers for an additional 6 meals! So, you may want to cut it down accordingly. We like to freeze soup.

**Also, we added all the pasta but, next time we make it, we'll only add pasta to the amount we will eat and then freeze the remainder, adding pasta to each pot of soup as we heat it.

[Lisa in Ft. Worth, T]

Corn Chowder
1/2 cup diced bacon
2-3 pats butter
drizzle of olive oil
2 cups diced sweet onion
1 cup carrots, diced
1 celery rib, diced
1 cup red bell pepper diced
2 small yellow-fleshed potatoes such as Yukon Gold, peeled & diced
1 medium sweet potato peeled & diced
5 cups chicken broth
2 fresh thyme sprigs ( I had to use dried and it was fine)
1 bay leaf
3 cups frozen corn
1 can cream corn
1 1/2 cups half and half
1 teaspoon fine sea salt
1 teaspoon black pepper
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add butter, olive oil, onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon. You can garnish with chopped tomatoes or chives if you like.




Potato Leek Soup with Rosemary


2 large leeks, white and light green parts only, cut in half, cleaned, and thinly sliced
1 large clove garlic, minced
5 small, yellow flesh potatoes (russet and red also work well, washed and
cut into ½-1 in cubes (no need to peel)
1 large sweet potato (regular potatoes will also do), washed and cut into
½-1 inch chunks
8 oz mushrooms, cleaned and thinly sliced (optional)
6 cups vegetable stock
pure water
leaves from 1 large sprig rosemary, chopped or 1 tsp dried, crumbled
rosemary
sea salt to taste
1 tbs butter (optional)

In a large pot, bring stock to a boil; add leeks, garlic, potatoes,
mushrooms, and rosemary. Add water if necessary. Reduce heat to medium.
Cover and simmer until potatoes are tender, stirring and adding water if
necessary. Season to taste. Remove from heat and stir in butter. Serve hot.

This recipe is one we've been eating for two years, however, it's never been
on paper until today. As a result, I haven't tested these exact
instructions, so don't be afraid to play with the recipe to make it right. I
have done it different ways myself. It may need some tweaking! As long as
you use good strong stock and keep enough liquid in the pot to avoid
burning, you can't go wrong.



Southwestern Vegetarian Pasta
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1/2 green bell pepper, diced
• 2 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (28 ounce) can diced tomatoes with juice
• 1 (15 ounce) can chickpeas
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 (12 ounce) package uncooked elbow macaroni
• 1/2 cup shredded Monterey Jack cheese

1. Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.



Crock Pot Meatball Stew

1 bag frozen meatballs
1 bag frozen mixed veggies
2 cans stewed tomatoes, Italian style
2 cans/jars beef gravy

Throw everything in the crockpot together. Cover and cook on low 6 hours or so until done. (If your tomatoes are in big chunks or slices, you may want to chop them up a bit before adding.)

Serve this with thick slice of homemade bread, or with crunchy Italian rolls for a complete meal.

[Jamie S]

We love this one!
http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html

I normally leave out the onion since we don't like them and I use minced garlic. Use chicken broth for the bouillon if you don't have any. Do not skimp on the cream, it really makes the dish. To cut back on spice cut down the red pepper.

Enjoy!

[TrishaG]

Here's (http://www.fatfreevegan.com/soups/946.shtml) our current favorite! The kids gobble it up and DH always asks for seconds.

I substitute sweet potatoes for the diced potatoes/corn called the recipe calls for. Soooo :yum: !

[TrishaG]

This one is our current favorite. It's been a hit with all who have tried it, adults and kids alike. Last time I made it, I used what I had. I didn't have corn on hand, and the tomatoes weren't fire roasted. It was still so :yum: . My Dh and DC like it with vegan sour cream mixed in (you can use regular, of course ;) ), and another family who tried the recipe served it over brown rice and said it was delicious that way as well.

Recipe courtesy of:
Fatfree Vegan Kitchen (http://fatfreevegan.com/)

Smoky Refried Bean Soup

This soup is so thick it's almost a chili. Use the minimum amounts of chipotle chili powder and hot sauce to make this a mild dish or add more to make it as hot as you dare.

1 large onion, chopped
3 - 4 cloves garlic, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 14-ounce can diced tomatoes (I used fire-roasted)
15 ounces fatfree refried beans
15 ounces black beans, cooked
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8 - 1 teaspoon chipotle chili powder (to taste)
1 teaspoon hot sauce (or to taste)
1/2 teaspoon Mexican oregano (optional)
salt and pepper, to taste

Spray a large, non-stick pot with cooking spray, and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until flavors blend, 20-30 minutes.

Serving suggestion: Garnish with fresh tomato salsa and serve with baked tortilla chips and a large salad.

Makes 4 large servings. Per serving: 257 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 47g Carbohydrate; 0mg Cholesterol; 895mg Sodium; 14g Fiber. Weight Watchers Core (4 Flex Points).

**ETA: It's pretty, too, which is always nice when feeding company. You can see a photo here (http://blog.fatfreevegan.com/2008/03/smoky-refried-bean-soup.html). (I'm such a girl... :lol: )

[Heather W]

We love this one called Hearty Turkey Vegetable soup (http://blogshewrote.blogspot.com/2008/01/soups-on.html) (which I've also made with turkey sausage instead of ground turkey)

[Donna H]

This is a favorite of ours:

Zucchini Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
pinch sugar, optional
chopped parsley, optional

In a Dutch oven or soup kettle over medium heat, sauté the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired.
Yield: about 2-1/2 quarts.
:yum:

[Jenny B]

We make plain 'ol homemade chicken noodle soup here a lot! :yum:

I use the carcass from the rotisserie chicken you can buy at the deli in most supermarkets. After eating the meat for one meal, I take off as much leftover chicken as possible. I boil the bones and leftover juices in a large pot of water with salt and pepper. I cook it on medium with the lid on for about 2 hours. Then I strain out all of the bones 'n stuff. Put it back on the stove with a @4 sliced carrots, @ 1/2 chopped onion and probably more salt. :D When the carrots are tender I add the leftover chicken and egg noodles. Cook until the noodles are tender and serve. I do test the taste and if it doesn't seem flavorful enough (which usually it does), I add just a little bit of chicken boullion granules.

I have also been wanting to try a copy cat recipe I got off these boards for Applebee's French Onion soup. I just LOVE their soup!!!!!:yum: It looks so good!

[Tricia O]

We make plain 'ol homemade chicken noodle soup here a lot! :yum:

I use the carcass from the rotisserie chicken you can buy at the deli in most supermarkets. After eating the meat for one meal, I take off as much leftover chicken as possible. I boil the bones and leftover juices in a large pot of water with salt and pepper. I cook it on medium with the lid on for about 2 hours. Then I strain out all of the bones 'n stuff. Put it back on the stove with a @4 sliced carrots, @ 1/2 chopped onion and probably more salt. :D When the carrots are tender I add the leftover chicken and egg noodles. Cook until the noodles are tender and serve. I do test the taste and if it doesn't seem flavorful enough (which usually it does), I add just a little bit of chicken boullion granules.


We do something very similar, but we add frozen soup vegetables and may use rice and/or barley instead of noodles. :yum:

[Alice]

This is our favorite. We make it often for a lunch group that we have reguarly after church. It's easy, is easy to double if you want more for a crowd and every single time I make it I get requests for the recipe (which actually I requested from a friend after having it at her house.:) )

White-Chicken Chili

1 lb chicken breasts
1 med onion
1-2 cloves of garlic
1 Tablespoon veg. oil
2 (15 1/2 oz.) cans Great Northern Beans (rinsed and drained)
2 cans chicken broth
1 small can chopped green chilies
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper
1 cup sour cream
1/2 cup heavy cream

Cut chicken breasts into bite sized pieces. Saute with onion and garlic in vegetable oil.

Add beans, broth, green chiles, oregano, salt, pepper and red pepper. Bring to boil and simmer uncovered for 30 minutes.

Before serving, stir in sour cream and heavy cream. ***Once sour cream is added keep heat low as sour cream will separate (tastes ok but looks yucky).


Note: I usually make this ahead of time up to the point of adding the sour cream and heavy cream. I've even made it the night before. Then just reheat and add the creams.

[JavaJackie]

This is actually a WW recipe, but it is sooo good. I have to make a double batch so my kids can have it the next day for lunch!

Taco Soup
Makes (12) 1 cup servings

Ingredients:

1 lb. ground turkey (or lean ground beef )
1 large onion, chopped
1 pkg. Hidden Valley ranch dressing mix
1 pkg. Taco Seasoning mix
1 can Pinto Beans
1 can Chile Hot Beans
1 can whole kernel corn
1 can stewed tomatoes (Mexican flavor)
1 can stewed tomatoes (any flavor)

Brown meat and onions, drain. Mix Hidden Valley Ranch dressing mix and
taco seasoning mix into meat. Then, without draining, add all of the other
ingredients. Simmer 1 hour. If you can find the reduced sodium taco
seasoning and the reduced sodium Hidden Valley it is very helpful because
of the high sodium count in both the seasonings and the chili hot beans.
This is delicious served with Baked Tostitos chips
(they aren't in the point count per cup serving).

SERVING SIZE: 1 cup soup

POINTS: 2

[Gitel in nj]

Our favorite soup is MINESTRONE WITH SAUSAGE, BUTTERNUT SQUASH & PARMIGIANO-REGGIANO TOASTS :yum: It comes from a blog called Well Fed I will post the recipe below, but if you want to read about it, see photos of the finished soup as well as photos step by step on how to make it, click here (http://wellfed.typepad.com/well_fed/2008/01/minestrone-with.html)




INGREDIENTS
(for the soup)
8 cloves garlic, smashed with the side of a knife, plus 3 cloves, minced
10 cups chicken stock
Extra-virgin olive oil
1 medium onion, thinly sliced
1 small bulb of fennel, diced
2 stalks of celery, diced
2 medium carrots, diced
Kosher salt and freshly ground black pepper
3/4 to 1 pound pork sausage, removed from casing
1 28-ounce can peeled whole tomatoes
2 to 3 14.5-ounce cans cannellini beans, drained and rinsed
1 pound butternut squash, peeled and cut into 1-inch cubes
1 bay leaf
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 to 1/2 teaspoon red pepper flakes
1/4 to 1/2 pound rigatoni

(for the Parmigiano-Reggiano toasts)
1 thick slice of a chewy peasant bread per person
2 tablespoons unsalted butter, softened
1/2 cup Parmigiano-Reggiano cheese, coarsely grated
grinding of black pepper
1 teaspoon fresh thyme or flat leaf parsley, finely chopped

(to finish)
drizzle really good extra-virgin olive oil
grinding of black pepper
a scattering of Parmigiano-Reggiano cheese
a little fresh fresh thyme or flat leaf parsley, finely chopped

METHOD
Combine the chicken stock and the crushed garlic in a large sauce pan and simmer for about 15 minutes to infuse the stock with the garlic. Remove the garlic and discard.

Meanwhile, heat a large soup pot or dutch oven over medium-high heat for two minutes. Add 1 tablespoon of extra-virgin olive oil and once it's nearly smoking drop bite size chunks of the sausage into the pot, making sure not to over-crowd the meat. Cook, stirring every so often until the sausage is nicely browned, reducing the heat a little if necessary.

Using a slotted spoon, remove the sausage from the pot and reserve in a bowl.

Add another tablespoon of olive oil to the pot and then toss in the onions, fennel, carrots, celery and chopped garlic, some salt and a little black pepper. Stir the vegetables to coat with the oil and cook for 3 to 4 minutes, until the onions have softened and become translucent. As the vegetables cook, use the juices that are extracted to help scrape up the caramelization left from the sausage in the bottom of the pot.

Return the sausage to the pot along with the crushed tomatoes and cook for 5 minutes. Then add in the beans, butternut squash, bay leaf, thyme, sage, rosemary, and red pepper flakes.

Pour in the stock, cover the pot, crank the heat to high and bring to a boil. Remove the lid, reduce the heat to low and simmer for about 25 minutes.

While the soup simmers, bring a large pot of cold water to a boil. Add a handful of salt and the rigatoni and cook for about 1 minute less than the package directions instruct. I find this usually results in perfectly al dente pasta, which is especially important in a dish like this where the pasta is submerged in liquid. Drain the pasta and return to the pot it was cooked in, drizzle with a little olive oil and reserve until the soup has finished.

To make the Parmigiano-Reggiano toasts, preheat your broiler. Then slather each slice of bread with a little of the softened butter, sprinkle with the Parmegiano, a grinding of black pepper and a scattering of either the thyme or the parsley. Place the toasts on a small baking sheet and broil for 2 to 3 minutes until the edges of the bread are brown and the cheese is bubbling and slightly golden.

To finish, add a couple spoonfuls of the pasta to a large, wide bowl. Top with a couple ladles of the soup, drizzle with some olive oil, grind on some black pepper and then scatter with the Parmigiano and thyme or parsley. Nestle in the Parmigiano-Reggiano toast, a big spoon and serve. :hop:

[Nikki]

Sounds wonderful, Angie! :yum:

Here are some of our favorite and most-requested soup recipes:

Italian Tortellini Soup
1 lb. ground Italian Sausage
1 c. onion, chopped
2 cloves garlic, minced
6 c. beef stock
14 1/2 oz. diced tomatoes, drained
8 oz. tomato sauce
1 zucchini, sliced
2 carrots, sliced
1 tsp. dried basil
2 tsp. dried oregano
8 oz. cheese tortellini
Parmesan cheese

Brown sausage, onion, and garlic; drain. Combine sausage mixture, beef stock, tomatoes, tomato sauce, zucchini, carrots, basil, and oregano in a large pot. Bring to a boil; reduce heat. Cover and simmer for 90 minutes until veggies are tender. Add tortellini. Cook till tender. Serve with Parmesan cheese.

Florentine Chicken Soup (http://www.tasteofhome.com/Recipes/Florentine-Chicken-Soup)
(I don't buy pre-packaged cooked chicken for this recipe; I cook my own)

White Chicken Chili is also another huge hit here!

I often like to provide bread bowls when hosting a soup buffet. Just slice off the tops and hollow them out a bit. :yum:

Have fun! :)

BTW ~ Gitel, your recipe sounds fabulous! Thanks for sharing!

[Paige P]

Something that sounds "fancy" but that is easy and delicious is French Onion Soup.

Here's my recipe that people rav about :)

* 6 cups beef stock (I use 6 cups of water and 6 bullion cubes to make the stock)
* 3 cups diced onions
* 3 Tbsp margarine or butter
* 2 Tbsp self rising flour
* 1/4 tsp pepper (or more, depending on taste)
* grated cheese -- Swiss or Cheddar ("regular" is tasty, but when I'm trying to lose weight, I use the fat free cheddar -- WW 1 point for 1/4 cups -- sometimes with a bit of regular cheddar thrown in)
* croutons (buttered or plain cubes of bread baked until brown -- again, when I'm losing weight, I don't butter them, and I use the Nature's Own Whole Wheat Bread, 2 slices = 1 point on WW)

Make the beef stock. Saute the onions in margarine until lightly browned. Sprinkle the flour onto the onions and stir until browned. Add the onions to the beef stock. Cook covered over low heat for 45 minutes. Taste for seasoning. Serve in bowl with croutons and grated cheese.

[Gwen in Texas]

Dave and I are starting The Lord's Table together Monday. We will be following the eating plan that calls for two liquid days per week. I'm planning to make soup for dinner on those nights.

Some of our favorites are: Chicken and Dumplings, Cheddar Chowder, Baked Potato Soup, Chicken Tortilla, Chicken Noodle or Rice, and Beefy Vegetable Soup. I would like to add more to our repetoire so we don't get tired of it. Any ideas and recipes to share? TIA

ETA: I especially love our crockpot. :)

[Jen in SC]

CHILI SOUP:

Brown 1.5 pounds of ground beef with an onion, chopped.

Put the meat and onion in the crockpot with:
3 10 oz cans of condensed minestrone soup
3 10 oz cans of water
1 can of Rotel tomatoes
1 can of stewed tomatoes
1 can of chili beans

Let simmer all day!

(If I don't remember until later in the day, I cook on high. If I remember in the morning, I keep it on low.)

[Donna H]

Vegetable Barley Soup (http://allrecipes.com/Recipe/Beakers-Vegetable-Barley-Soup/Detail.aspx)

Zucchini Chowder (http://www.tasteofhome.com/Recipes/Zucchini-Garden-Chowder)

Black Bean and Pumpkin Chili (http://unafamiliaalaskena.blogspot.com/2008/12/yummy-chili.html) I leave out the chicken and add an extra can of beans. It is :yum:.

Lentil Vegetable Soup (http://bedouina.typepad.com/personal/2006/11/basic_lentil_ve.html)

[DonnaMarie]

Tortellini is a fav of ours.

Diced carrots, onions, garlic.
Bring chicken stock to boil then add tortellini. Simmer til tender.

Donna

[Jamie S]

You will love the Lord's Table! I grew so much closer to God - the weight loss was just "gravy"!

Taco soup is one of our faves!
1 lb browned hamburger (I use ground deer meat)
1 can corn
1 can black beans
1 can kidney beans
1 can chili beans
1 can diced tomatoes
1 packet taco seasoning
1 packet ranch dressing mix

Combine everything in the crockpot and let cook on low all day. It is delicious and you can add whatever beans you like. Don't drain the beans and it will be more soupy - drain and it will be thicker. I usually don't drain, but either way it is great.

[debbie in ak]

Jambalaya (http://unafamiliaalaskena.blogspot.com/2009/01/bulk-cooking-recipes.html)
Spring Veggie Soup with Dill Dumplings (http://unafamiliaalaskena.blogspot.com/2008/12/on-menu-in-january-virtues-of-bulk.html)We are going to try this one this week.

[Missy]

This is what I saved from a similar post last year (I think).

[Katie]

This one is our favorite ~ :yum:

Mulligatawny

British and Scottish soldiers serving in India brought this curry flavored soup back to their own homeland and thence it came, with their descendants to this country.

¼ cup finely chopped onion
1 ½ t curry powder
2 T vegetable oil
1 tart apple, peeled, cored and chopped
¼ cup chopped carrot
¼ cup chopped celery
2 T chopped green pepper
3 T all-purpose flour
4 cups chicken broth
1 (16 oz.) can tomatoes, cut up
1 T chopped parsley
2 t fresh lemon juice
1 t sugar
2 whole cloves
¼ t salt
dash pepper
1 cup diced cooked chicken

In a large saucepan, cook onion and curry powder in vegetable oil until onion is tender. Stir in chopped apple, carrot, celery and green pepper. Cook, stirring vegetable mixture, stirring to mix well. Add broth, undrained tomatoes, parsley, lemon juice, sugar, cloves, salt and dash of pepper. Bring to boil, then add chicken. Simmer, stirring occasionally, for 30 minutes. Take out whole cloves. Serves 6.