Winter Squash Medley soup

1/2 Butternut Squash
1/2 Acorn Squash
2 sweet potatoes
2 russet potatoes
5 cups of chicken broth
1 Tablespoon of parsley
1 teaspoon Adobe Seasoning
Garnish with Cooked and crisp bacon or Ham

1. cut and cube squashes and potatoes.  Cook till tender
2. blend
3. Garnish.

Pretty simple and delightfully tasty!

Italian Sausage Vegetable Soup

1 lb Sausage (I use Jimmy Dean's gluten free sausage)
2 cups sliced carrots
2 Large baking potatoes - cut into 1/2 inch squares
2 Garlic Cloves, minced
4 cans (14 oz each) beef broth
2 cans garbanzo beans, drained
2 cans (14.5 oz) diced stewed tomatoes
3 Cups Water
1 teaspoon dried Italian Seasoning
2 bay leaves
2 cups julienne-cut zucchini (2-3 small zucchini)
1/2 cups Parmesan cheese, if desired

1. Cook sausage till no longer pink and drain
2. Combine sausage and all other ingredients (except zucchini and cheese) in a large cooker (6-8 quart); stir gently to mix.
3. Cook till vegetables are tender.
4. Add zucchini for another 15-20 min. Remove bay leaves, and add cheese, if desired.

About 220 Calories per bowl and 14g protein.  So dig in and enjoy!!

*Picture to come soon.

Rotisserie Chicken Noodle Soup

• 2 tablespoons butter
• 2 rounded tablespoons flour
• 1 tsp extra-virgin olive oil
• 1 small onion, peeled and diced
• 5 celery stalks, diced
• 5 carrots, peeled and diced
• 1 1/2 teaspoon minced garlic
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 2 quarts chicken stock or chicken broth
• 2 to 3 cups cooked chicken, shredded (rotisserie chicken is best)
• 3 cups wide egg noodles
• 1 tablespoon parsley

Instructions

1. Heat a large pan with olive oil over medium heat. Add the onion, celery, carrots, and bay leaves and a little salt and pepper. Cook for about 5 min and then add garlic.
2. In a large pot melt butter then add flour.  Add about a cup at a time of stock while stirring to make smooth.  Continue adding the rest of the stock then simmer about 10 min.
3. Stir in the chicken, veggies, cooked noodles and parsley. Discard the bay leaves. Season to taste adding more salt and pepper as needed.

Chicken and Wild Rice Soup

This is a wonderfully hearty soup.  When taking a meal in to someone who is sick or just had a baby--this is my go-to soup since my good friend brought this to me a few years ago after I had a baby and it hit the spot!

Ingredients:

2 cups chicken that has been cooked and shredded
1 box Rice a Roni Wild Rice, cooked as directed on box and set aside
1 1/2 cups carrots, diced
1 1/2 cups celery diced
1/2 cup butter
1/2 cup flour (a little rounded)
2 cans chicken broth (about 4 1/2 cups)
2 cups fat free half and half
1 1/2 cups water

Instructions:

In a large pot melt butter then whisk in flour to make a roux.  As soon as the butter and flour are combined whisk in chicken broth.  As soon as it is thick and bubbly slowly add 2 cups half and half.  Add it slowly so it won't "break" the roux.  Then add water, again slowly whisking it in.  Meanwhile, sauté carrots and celery until tender.  Then, add the rice, chicken, carrots and celery to your soup base.

Then add:
1/2 to 1 tsp salt to taste
1/2 to 1 tsp pepper to taste

Enjoy with some warm french bread!

Upstate Minestrone Soup (aka Dwight's Soup!)

1 lb sweet sausage (Italian)
1TB olive oil or vegetable oil
1 cup diced onion
1 clove garlic, finely minced
1 cup sliced carrots
1 tsp crumbled basil
2 small zucchini, sliced
1 can (1 lb) Italian diced tomatoes, undrained
2 cans (10 3/4 oz) beef broth or 3 beef bouillon cubes plus 1 1/2 cups hot water
2 cups finely shredded cabbage
1 tsp salt
1/4 tsp pepper
1 can (1 lb) great northern beans, undrained
Chopped fresh parsley

Slice sausage crosswise about 1/2 inch thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots, and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. (Soup is even better the second day!)

Yield: 8 servings
Prep/cook time: about 2 hours

Taco Soup

1 lb. ground beef, cooked, drained

1 onion, chopped

2 cloves of garlic, minced

1 can chopped green chilis

2 cans beef broth

1 can tomato juice (or a quart of whole tomatos, blended)

1 can chopped tomatos with juice

1 packet taco seasoning mix (can use half, depends how spicy)

1 drop Tabasco sauce (optional)

1 can of corn, drained (or frozen)

1-2 cans tomato soup, undiluted

1 can black beans, including "juice"

Cook ground beef and onion. Drain and add remainder of ingredients together in large pan or crock pot and simmer.

Can serve with: corn chips, taco chips, grated cheese, chopped green onion, sliced black olives, sour cream, chopped tomato, chopped avocado, or whatever your family prefers.

Serve additives in bowls and each person can add what they want on their soup.

Serves 8

Broccoli Cheese Soup

Marci usually takes the pictures, so sorry if mine isn't as good. I thought the soup was worth it and it doesn't take cream or 1/2 and 1/2 like others, so if you don't have that on hand this is a good one to make.

Brown together:

1/4 c. butter
1 small onion, diced

when the onion is cooked, add:

1/3 c. flour

stir, then add:

2 c. milk

Stir and heat until soup thickens, then add:

1 1/2 c. shredded cheddar cheese (I used extra sharp)
1/2 c. shredded swiss cheese
steamed broccoli (add as much or as little as you want)

Add salt and pepper to taste.


I wanted potatoes in mine, so I cooked some in the microwave then peeled, diced, and added them to the soup right before I added the cheese.

Makes approximately 4 servings.

Easy Italian Sausage-Vegetable Soup

1/2 Lb. bulk Italian pork sausage
1 cup sliced fresh carrots
1 large baking potato, peeled, cut into 1/2-inch cubes
1 garlic clove, minced
2 cans (14 oz. each) beef broth
1 can (15 oz.) garbanzo beans or chickpeas, drained
1 can (14.5 oz.) pasta-style chunky tomatoes, undrained
1 1/2 cups water
1/2 teaspoon dried Italian seasoning
1 bay leaf
1 cup julienne-cut zucchini
1/4 cup grated fresh Parmesan cheese, if desired

1. In large skillet, cook sausage until no longer pink, stiring frequently. Drain
2. In 3 1/2 to 4 quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
3. Cover; cook on Low setting 7-9 hours.
4. About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zuccini, Cover; cook 30 minutes longer or until zucchini is tender. To serve, ladle soup into individual bowls. Sprinkle with cheese.

Nutrition Information:
1 Serving: ( 1 1/2 Cup) Calories 220; Total Fat 9g; Cholesterol 20 mg; Sodium 1000mg; Total Carbohydrate 27g (Dietary Fiber 6g, Sugars 4g);Protein 14g.

Brenda Found this recipe in the casserole and slow cooker magazine from Pillsbury.

The variations that we did for Thanksgiving is: We boiled it for about 20-30 minutes instead of putting it in the slow cooker. I also did not put in the water called for and I don't think I doubled the beef broth totally. (I thought it looked kinda thick, but after cooking, it thinned out) Anyway, it was a great soup!!

Chicken Chili

2-4 chicken breasts, cooked and shredded or cubed ( I have also use canned chicken)
1 1/2 - 2 cans chicken broth
1 small can of Rotel tomatoes and green chilis
1 small can stewed tomatoes
1 can corn
1 15 oz can black beans
1 15 oz can kidney beans
2 tsp cumin seeds
garlic powder to taste

Mix all ingredients in a pot and cook until warm.
Serve with sour cream on top.