Easy Creamy Pumpkin Soup

1 can condensed cream of potato soup
1 1/4 cups water
1 15 oz can pumpkin puree
2 Tbsp. Butter
1 cup cream
1 tsp salt
1/4 tsp black pepper
½ tsp garlic powder
½ tsp ginger

In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended and bring to a simmer. Reduce heat to low and simmer for 15 minutes.

(Jody)

Toscana Soup (Olive Garden)

1 lb Italian sausage
4 medium baking potatoes, cut in half lengthwise
2 to 3 slices bacon, diced
3/4 cup onions, diced
1 medium to large clove garlic, minced
1 cup escarole, chopped or kale, cut in half, then sliced
2 Tbsp chicken base
3 cups water
1/2 cup whipping cream

Remove sausage from casings; brown in a skillet, breaking up, until cooked through. Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.

(Cindy)

Cheesy Veggie Chowder

5 cups diced potatos
1 cup chopped onion
2 cups sliced carrots
2 cups celery, chopped
3 cups fresh broccoli, chopped
3 cups water
2 cups sliced
4 chicken (or veggie) bouillon squares
1 tsp salt
Combine above ingredients and bring to a boil. Simmer 20 minutes

Then Add:
4 chicken bouillon squares
½ tsp pepper
½ cup butter

In small bowl, combine (whisk) until smooth:
2 cups milk
½ c flour
Add slowly to base.

Finally, add:
8 oz cheese, cubed.
Cook on low to medium heat for 20 minutes, stirring often. Do not boil or overcook. Makes 8 – 10 servings

Crock-pot Beef stew

1-1/2 lbs. hamburger (throw it in frozen!)
2 Cups beef broth
2 Cans tomato sauce (8oz.)
1 Can stewed tomatoes
3 diced carrots
3-5 medium potatoes, cubed
1 Can whole corn (16 oz.)
1 tsp. salt
1 tsp. garlic salt

This recipe is so great because you just add all ingredients to the crock pot and cook on low for 5-6 hrs. or high for 3-4 hrs.

Too-Easy Tortellini Soup

This really was too easy! It's from the Taste of Home 30 minute recipes cookbook.

Prep/cook time: 20 min.
Serves: 6

Ingredients:

4 cups chicken broth
1 package (9 ounces) refrigerated cheese tortellini
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 teaspoons dried basil
1 tablespoon red wine vinegar
Shredded Parmesan cheese and coarsely ground pepper, optional

Directions:

In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with Parmesan cheese and pepper if desired.

Chicken and Wild Rice Soup

I made this soup again the other day and it reminded me of how much I love this soup!

1 small onion
1/4 cup butter
1/4 cup flour
8 oz sliced mushrooms (canned)
1 1/2 cups half & half or whole milk
28 oz chicken broth
1 (7oz) package Zataran's New Orleans Style long grain wild rice mix
1 whole chicken breast boiled & shredded

Directions

1. Saute onion with butter in a large saucepan.
2. Mix in flour.
3. Cook until golden brown, stirring constantly.
4. Add mushrooms shredded chicken and chicken broth.
5. Simmer several minutes.
6. Cook rice according to package instructions.
7. Add rice to chicken.
8. Add the half & half.
9. Cook over low heat until heated through.
10. The longer it simmers, the thicker it will get. If not thick enough, mix abuot 3 tbls. of butter with 3-4 tbls of flour.

I use what ever milk I have in the fridge, 1%, 2%, whole and they have all worked find. I also start the rice first, that way it is ready to go when you need it, because it takes about 20 minutes.

Wild Rice-Mushroom Soup

This is one of my all-time favorite soups.


Makes 4 side-dish servings

Prep: 15 min.
Cook: 50 min.

Ingredients

• 3 cups chicken broth
• 1/3 cup wild rice, uncooked - rinsed and drained
• 1/2 cup sliced green onion
• 1 cup half-and-half or light cream
• 2 tablespoons all-purpose flour
• 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
• 1/8 teaspoon pepper
• 1 1/2 cup sliced fresh mushrooms

Directions

In a medium saucepan combine chicken broth and uncooked wild rice. Bring to boiling. Reduce heat and simmer, covered, for 40 minutes. Stir in green onions and cook for 5 to 10 minutes more or until rice is tender.

Combine half-and-half or light cream, flour, thyme, and pepper. Stir into rice mixture along with mushrooms. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

POTATO SOUP

This is one of my favorite soups! Yum!

6 red potatoes, diced
¼ c. chopped onion
2 stalks celery (chopped)
2 t. salt
½ t. pepper
8 slices bacon, fried (save 6 T. drippings)
2 T. flour
2 c. milk

Cover first 5 ingredients with water and cook together until tender - drain . Fry bacon. Make white sauce of drippings flour and milk. Add white sauce to soup. Heat thoroughly. Crumple bacon and add to soup.

Mexican Chicken Corn Chowder

1 1/2 lbs chicken
1/2 cup onion chopped
1-2 garlic cloves minced
3 Tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1 tsp Cumin
2 cups milk
2 cups shredded Cheese
1 can creamed Corn
1 4oz. can green chilies
1 tsp. hot sauce(optional)
about 2 -3 cups of rice cooked
diced tomatoes
tortilla chips

Cube chicken, brown with onion and garlic in butter. Dissolve bouillon in to hot water. Add to pan with Cumin bring to a boil. Reduce heat simmer, covered for 5 minutes. Add Milk, cheese, corn, chilies and hot sauce. Cook and stir on low until cheese is melted. Add rice to soup, as much as need to thicken it .(We put the pot of soup on the table and a pot with the rice and let everyone put the amount of rice in there own soup bowl).
When serving we like to top it off with deiced tomatoes and tortilla chips!

Taco Soup

1lb hamburger
1 pkg taco seasoning mix
1 can kidney beans
1 can cream of potatoe soup
1 28 oz can peeled/ diced tomatoes
shredded cheese
fritos
sour cream

Cook the hamburger (I like to boil my hamburger, so it's not greasy) drain.
Add the taco seasoning, kidney beans (with the juice), potato soup & tomatoes.
Warm until heated through. Serve the soup over the fritos. Top with shredded cheese and sour cream.

Tortellini Soup

1 LB Italian Sausage
1 cup coarsely chopped onion
2 cloves garlic
1 green bell pepper
½ cup water
5 beef bullion
½ cup white grape juice
1 cup sliced carrots
1 28oz can crushed tomatoes
½ teaspoon basil
½ tsp oregano
1 8oz can tomato sauce
4 cups tortellini or two 9oz packages
3 T parsley
Garnish with parmesan cheese

Directions:
Brown sausage, set aside and drain on paper towel.Chop and blend onions, pepper, and garlic with ½ cup water. Then sauté’ in a non-stick pan.Add 5 cups water, beef bullion, grape juice, carrots, crushed tomatoes, tomato sauce, sausage, and spices (except parsley)Bring to boil, reduce heat, and simmer ½ hour.Stir in tortellini and parsley and simmer for another ½ hour.Garnish parmesan cheese and serve immediately!

Chicken Tortilla Soup

4 chicken breast halves
2 15 oz cans black beans (undrained)
2 15 oz cans Mexican stewed tomatoes
1 c. salsa
4 oz can chopped green chilies
14 ½ oz can tomato sauce

Combine all ingredients in crock pot. Cover and cook on low 8 hours. Just before serving remove chicken and shred or slice into bit sized pieces. Stir into soup.
Serve with chips and cheese.

*This recipe makes a lot, making ½ of the recipe works well too.

Chicken Noodle Soup

Cook 2 or 3 chicken breasts in ½ pot water. Take out chicken and shred or dice.

Add:
1 or 2 cans cream of chicken soup
1/2 onion, diced
2-3 carrots, thinly sliced
2-3 celery stalks, sliced
Egg Noodles

Season with:
onion salt, lemon pepper, salt and pepper, Mrs. Dash

Curried Squash Soup

1 cup chopped onion

2 TB olive oil
1 1/2 tsp. curry powder
2 small (1 1/4 lb each) butternut squash, peeled, cut into 1 inch cubes
2 medium apples peeled, and chopped
1 (14 oz) can chicken broth (or stock)
1 1/2 cups water
1 1/4 tsp. salt
pepper to taste
1 1/2 cups half and half (or 12 oz. can of evaporated skim milk)


Saute the onion in heated olive oil in a 4 qt. saucepan over medium heat for 15 minutes or until tender. Stir in the curry powder. Cook for 1 minute longer. Add the squash, apples, chicken broth, water, salt and pepper. Bring to a boil and reduce the heat to low. Simmer for 10-15 minutes or until the squash is tender, stirring frequently. Process the mixture in several portions in a food processor (or blender) until smooth and mix well. Add half and half and cook until heated through, stirring occasionally. Garnish the servings with chives, sour cream and pine nuts.

Yummy Potato Soup

6-8 Potatoes, chopped
1 Onion, diced
3 Carrots, chopped
2 Stalks celery, chopped
2 Tbl Dried parsley
4 Chicken boullion cubes
3/4 tsp Salt
Pepper
5 cup Water

Cook all the above until tender.

Add:
1/2 cube of butter
1 can evaporated milk
(if you want it thicker add some corn starch)

Optional to add: corn, peas, broccoli, bacon, ham, etc.