Lentils and Rice Soup

Ingredients:

• 1/2 lb. brown lentils
• 2 1/2 qts. light meat broth
• 1 bay leaf
• 1/4 cup extra virgin olive oil, plus more for drizzling at the table
• 4 cloves garlic, minced
• 1 carrot, diced small
• 1/2 onion, diced small
• 1/4 lb. prosciutto, chopped
• 1 T fresh sage, minced
• 1 - 14 oz. can tomatoes, peeled, seeded and chopped, with the liquid
• 1 T tomato paste
• 2 T sea salt
• 1/2 cup rice
• freshly ground black pepper
• 3 T Italian parsley, chopped

Method:

Soak lentils in enough water to cover by 2 inches for several hours. Rinse the lentils well and place in a large soup pot with the beef broth and bay leaf. Bring to a boil over medium heat. When the lentils reach a boit reduce the heat to a steady simmer. Cook in this manner until the lentils are starting to get tender, about 20 minutes.

Meanwhile, in a separate skillet, combine the olive oil and garlic and place over medium heat until the garlic begins to give off its' aroma and starts to look transparent, do not brown. Stir in the carrot, onion, prosciutto and saute for about two three minutes. Now add the sage, tomatoes with their liquid and the tomato paste, simmer for about 5 minutes. Transfer to the pot with the lentils and meat broth, bring to a boil and add the rice and salt. Cook until the rice is done and the lentils are tender, about 15 minutes.

Spicy (not spicy) Chicken soup

I took the chili powder out of this recipe....if you like spicy add some tobasco :)

Ingredients

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped

• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, corn, chili beans, shredded chicken and 5 cups broth. Simmer 30 minutes. Add sour cream. 

Lasagna Soup

yield: 8 SERVINGS

Ingredients: 
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta (or cottage cheese)
1/2 c. grated Parmesan cheese
1/4 tsp. salt pinch of freshly ground pepper

additional cheesy yum:
2 c. shredded mozzarella cheese

Directions: 
For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms ! Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Cauliflower Soup

INGREDIENTS:
1 medium cauliflower cut up and cook slightly
2 tablespoons flour
2 cups canned chicken broth
2 cups half and half
1/2 teaspoon worcestershire sauce (or more to taste)
3/4 teaspoon salt
1/4-1/2 cups margarine
3/4 cup chopped onions
2 cups grated velveeta cheese

INSTRUCTIONS:
Drain cauliflower and reserve 1 cup water. Melt butter in 3 quart pan. Add onions. Cook till tender. Blend in flour and broth. Bring to boil-stirring add cauliflower water 1/2 and 1/2 worcestershire sauce and salt. Add cauliflower-boil-add cheese, add more to taste.

Creamy Wild Rice Soup

Ingredients:
4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice (I usually add 1.5 boxes)
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half
2 cups diced carrots
2 cups diced celery

Directions:
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Ham and Potato Soup

This ones a keeper!  Even Brady he only likes mashed potatoes ate this!  Next time I will make bread bowls to serve it in! YUM!

Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules (I used 5 cubes and added with water, potatoes, veggies before boiling)
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1/3 cup potato flakes (optional if you prefer soup thicker...like me (; )

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Add potato flakes to cooked potatoes if desired.  Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Top with green onion and cheese if desired.

Chicken Tortilla Soup

I really liked this! Easy and delicious!

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels (I added a bit more than a cup)
1 cup chopped onion (I only did about a 1/2 cup...thought it was plenty)
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

Directions
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Note: I also added a heaping Tablespoon of cilantro...it was good...I love cilantro

Chicken Soup

2 quarts water
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) cans chili beans, undrained
1 (16 ounce) can black beans, undrained
1 (8 ounce) container sour cream

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Cheese Soup

Rue: 3/4 cup margerine
3/4 cup flour

Heat in Microwave:
4 cups milk
3 cubes chicken boullion

Mix with rue (wisk as to avoid lumps)
Add 1/2 cheese whiz
and ham and broccoli

Taco Soup

1-1 1/2 lbs hamburger browned
1 can chilie con carne
1 can corn (undrained)
2 cans diced or stewed tomatoes
1 8oz can tomatoe sauce
1/3 cup taco seasoning (more or less)

heat in crockpot, serve with :
cheese, sour cream, and tortilla chips or friotos (chilie kind are good)

Chicken Noodle Soup

Step 1:

1-2 cups cooked cut up chicken
Step 2:
4 stalks celery
4-6 carrots chopped/sliced
onion chopped
salt
Cover veggies with water (inch above) boil 20 min veggies are tender
Step 3 :
1-2 cans cream of chicken soup- add to vegtables and broth
Step 4:
cook 6-8 oz noodles (egg or my favorite the thick kind mom uses)- drain add to veggies add chicken
Heat through
(If it's thicker we really like it bread bowls)

White Chilie

1 lb chicken cubed
1 T oil
1 med onion
1 1/2 tsp garlic powder

saute and add to:

2 cans great northern beans-drained and rinsed
1 can chicken broth
2-3 cans chilies (more or less for liking)
1 tsp salt
1 tsp cumin
1 tsp oregeno
1/2 tsp pepper
bring to boil, reduce to simmer uncovered for about 30 min. Remove from heat and add
1 cup sour cream
1/2 cup whipping cream

really good with crackers or tortilla chips