Lasagna Soup

Made this soup tonight, and it was so good!! It came from sweet ol' Paula Dean so you know it's good :)

Ingredients

1 lb ground chuck-I used ground turkey
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
2 cup shredded mozzarella cheese
garlic crostini, recipe follows

Garlic Crostini:
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper

Directions

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

For the garlic crostini:

Preheat oven to 350 degrees F.

Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.

Potato Soup-Ligher Version

{Picture and recipe from Cooking Light}

Ingredients:

• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour (about 3 ounces)
• 6 cups 2% reduced-fat milk
• 1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled
• Cracked black pepper (optional)

Directions

• Preheat oven to 400°.
• Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
• Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
• Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

White Chicken Chili

This soup is SOUPer Douper! I feel like every white chicken chili out there is pretty watery, not this one...no sir! It is so creamy and delicious!! It came from my cousin Michelle.

*Use whatever white beans you have, and you don't have to include black beans*
1 can great northern beans
1 can cannelini beans
1 can black beans
1 large onion
6 Tb butter
1/4 c flour
3/4 c chicken broth
2 cups half & half
1 tsp tabasco
1 1/2 tsp chili powder
1 tsp ground cumin(I usually put more in)
1/2 tsp salt ( I usually put more in)
1/2 tsp pepper (I usually put more in)
2 4 oz cans chopped green chilis
2-3 chicken breasts
1 1/2 c grated monterey jack
1/2 c sour cream

Instructions:

1.Heat a large skillet over med high heat and add oil or better( I use evoo). Add chicken breast and season with s&p and chili powder. Resist the urge to turn them over. Leave them for about 5 minutes or until nicely browned, then flip them. Once they are cooked, remove and let cool then shred them with your fingers and set aside.

2.While waiting for the chicken to cool, cook the onion in the same pan
(add adt'l oil or butter if needed.)

3.In a large pot, melt the 6Tbs of butter over med low heat and whiskin flour. Cook the roux, whisking constantly, for three mins. Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 min or until thickened (It will be obviously thick). Stir in tabasco, chili powder, cumin, s&p. Add beans, chiles, chicken and cheese, and cook over med low heat, stirring occasionally for 20 minutes. Add sour cream and serve!

5.It's great as is or top with cilantro, cheese, tomatoes, etc.

Taco Soup

I really just improvised on this recipe but it came out pretty good, it makes a ton so be sure to invite some friends over for this one!

3 chicken breasts or 1 pound ground beef
1 onion, finely chopped
1 can pinto beans, drained
1 can kidney beans with liquid
1 can corn, drained
1 8 oz. tomato sauce
2 cups water
2 (14.5 oz) cans petite diced tomatoes
1 (4 oz) can chopped green chiles
1 package taco seasoning
1 package ranch mix

Brown beef in skillet, drain and transfer to crock pot. Add remaining ingredients and cook on low 8 hours. Fry some corn tortilla strips and serve over soup (or use crushed chips if you are feelin lazy). Top with cilantro, cheese, avacado, sour cream.

Butternut Squash Soup

2 tbsp. butter
1 medium onion chopped
2 lbs butternut squash peeled and cubed
2 cups water
½ tsp. dried marjoram
¼ tsp. Pepper
4 chicken bullion cubes
8 oz cream cheese
Sauté onion in butter until tender. Add all ingredients except cream cheese to crock pot. Cover and cook on high for about 4 hours or until squash is tender. Puree in batches in blender with cream cheese until smooth. Return to crock pot and heat through.

Chicken Chili

Brown in a large pot:
2 chicken breast-cut into bite size pieces
1 Tb. olive oil

Stir in to coat chicken:
1 1/2 Tb. chili powder
1 1/2 Tb. cumin
1 clove garlic or garlic salt

Add the remaining:
2 cans diced tomatoes
1 can black beans
1 can red beans (kidney)
1 4.5 oz can diced grn chilis
1 cup whole corn

Add s&p to taste, hot sauce if you like and simmer for about 30 minutes
I like top with cheese and sour cream

Olive Garden Zuppa Toscana Soup

1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes – scrubbed clean, cubed
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper – to taste

Directions
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
Drain sausage and set to the side.
Brown bacan in a pan over medium-high heat. Be careful not to cook crispy.
Drain bacon and set to the side.
Place broth, water, garlic, potatoes, and onion in a pot.
Simmer over medium heat until potatoes are tender.
Add sausage and bacon to the soup.
Simmer for 10 minutes.
Add kale and cream to pot.
Season with salt and pepper.
Heat thoroughly.

Chili

1 lb ground beef
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped (most seeds removed)
1 (14 ounce) cans Mexican style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) cans kidney beans, drained and rinsed
1 (14 ounce) cans black beans, drained and rinsed
1 cup water

Toppings
sour cream
cheese
onions

1 Cook ground meat with onions and peppers in dutch oven.
2 Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
3 Add beans, cover and simmer 1-2 hours.
4 Serve with toppings

Summer Garden Vegetable Soup

Summer Garden Vegetable Soup
3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups low-sodium chicken broth
1 teaspoon lemon juice
1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1/4 cup freshly grated Parmesan cheese
In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

Chicken and Wild Rice Soup

4 chicken breast halves or equivalent amount of tenders
1 box Long Grain and Wild Rice mix (Near East Brand is best, but Uncle Ben's is easier to find.)
2 cans chicken broth
4 cups milk
1/2 cup butter
1/2 cup flour
1 1/2 Tbs. cornstarch
1/2 tsp poultry seasoning
2 carrots, chopped
2 celery stalks, chopped
Salt and pepper
-Sprinkle the chicken with 1/2 of the poultry seasoning and salt. Cook it in a tiny bit of olive oil over medium heat. Cover to avoid drying out.
-At the same time, cook the rice according to the directions on the box.
-In a large pot, melt butter. Add chopped carrots and celery and pepper to taste, and sauté for about 10 minutes until tender. Add flour, cornstarch and the rest of the poultry seasoning, and whisk together quickly.
-Add stock and milk, whisking quickly as you pour. Cook over medium-low heat stirring often.
-When the chicken and rice are finisvhed, cut chicken into bite-size pieces and add both to the soup.

Baked Potato Soup

4 to 6 potatoes (baked, peeled, and cubed)
½ c. butter
½ c. flour
2 tsp. chicken bullion
salt and pepper to taste
1 tsp. minced garlic
6 c. milk
16 oz. sour cream
10 bacon strips, cooked and crumbled
1 can corn, drained
shredded cheddar cheese
green onions

In a large saucepan melt butter on low heat. Stir in flour and seasonings. Gradually add milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk in sour cream. Add potatoes, corn, and bacon. Serve in individual bowls topped with cheddar cheese and green onions