Broccoli Cheese Soup 2

4 cups water
2 carrots
2-4 large potatoes
onion to taste
bag frozen broccoli/cauliflower mix
2 cans cream of chicken soup
Velvetta or cheddar cheese

Combine first 5 ingredients and cook until vegetables are soft.  Mash with potato masher.  Add cream of chicken soup and shredded Velvetta or cheddar cheese to taste.  Cook until hot.

*Has garlic and onion in the cream of chicken soup
**Can be altered by making your own cream of chicken soup

Zuppa Toscana Soup

3 links of hot Italian Sausage 
3/4 cup chopped onions 
1 slice bacon, diced 
1 1/4 tsp. minced garlic 
1 can or 14 1/2 oz. chicken broth 
2 cups of water 
2 medium potatoes, sliced 
2 cups thinly sliced kale or spinach 
1/3 cup heavy whipping cream 




Take casing off of sausage, scramble sausage in greased frying pan until done.  Put sausage onto paper towels to soak up excess grease 
Place onions and bacon into greased pot and cook over medium heat for 3-4 minutes.  Stir in minced garlic and cook 1 minute.  Add chicken broth, water, & potatoes.  Bring to a boil, cover, reduce heat, and simmer for 25 minutes.  Stir in kale, heavy whipping cream, & sausage.  Cook 5 minutes. 


Makes 6 servings.

*Has garlic and onion listed or sausage and chicken broth

White Chili with Chicken Recipe 2

1	tablespoon vegetable oil
1	large onion, chopped (1 cup)
2	cloves garlic, finely chopped
1	lb boneless skinless chicken breasts, cut into bite-size pieces
3	cans (14 oz each) chicken broth
2	cans (15 oz each) cannellini beans, drained
2	cans (4.5 oz each) Old El Paso® chopped green chiles, drained
1	teaspoon dried oregano leaves
1/2	teaspoon ground cumin
	Dash ground red pepper (cayenne), if desired
1 1/2	cups shredded Monterey Jack cheese (6 oz)
	Chopped fresh cilantro, if desired In 4-quart saucepan heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink. Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally. To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro. *Has garlic and onion listed and in chicken broth; possibly in canned beans and canned chilies **Can be altered by omitting and making your own chicken broth

Broccoli Cheese Soup 1

• 1 (10 ounce) package frozen broccoli
• 2 1/2 cups milk
• 2 1/2 cups cubed Velvetta cheese
• 1/3 cup all-purpose flour
• 1 cup heavy cream
• 1 cube chicken bouillon
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
2. In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.                                                        *Has garlic and onion in the chicken bouillon                                                                    **Can be altered to not have garlic and onion by adding your own seasonings

Turkey Noodle Soup

32oz chicken broth
2 cups water
1 carrot, peeled and diced
1 celery rib, halved and sliced
1 onion, cut into thin wedges
1 tsp dried marjoram
1 bay leaf
1/4 tsp pepper
2 cups chopped or shredded cooked turkey 
1/2 cup uncooked medium egg noodles
2 tbsp chopped fresh parsley (opional)


In a large pot, combine chicken broth, water, carrot, celery, onion, marjoram, bay leaf, pepper.  Bring to a boil, reduce heat; cover and simmer 10 minutes.  Increase heat to medium-high; return to a boil.  Add turkey, noodles, parsley (if desired.)  Return to a boil.  Reduce heat to medium.  Cook, loosely covered, 15-20 minutes or until noodles are tender.  Remove and discard bay leaf.

*Has tomato, celery, garlic, onion listed or in chicken broth; read noodle ingredients
**Can be altered to not have garlic and onion by omitting and making your own chicken broth. 

Taco Soup

1 lb. ground beef
1 32oz. pkg beef broth 
1 15oz. black beans, rinsed and drained
1 14.5oz. can diced tomatoes
1 pkg taco seasoning
1 11oz. can whole-kernel corn w/sweet peppers
Tortilla chips, optional


In a large saucepan, cook beef until browned. Drain fat. Stir in broth, beans, tomatoes, and taco seasoning. Bring to a boil over high heat; reduce heat and let simmer, uncovered, for 15 minutes, stirring occasionally. Stir in corn. Serve with tortilla chips. Makes 6 servings.  

*Has tomatoes, garlic and onion listed or in beef broth, taco seasoning and canned corn
**Can be altered to not have garlic and onion by making your own beef broth and using your own spices

Spaghetti and Meatball Soup

1 Tbs olive oil, divided
1 clove minced garlic
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1-15oz can diced tomatoes
2 cups chicken broth
6oz ground turkey
1 1/2 tsp dried basil
1 egg, beaten
1/2 cup grated Parmesan, divided
2oz whole wheat spaghetti, broken


Heat 1/2 Tbs. oil into a large pot on medium high.  Put in the garlic, carrots, celery, a onion.  Cook, stirring occasionally until the vegetables are soft, about 5 minutes.  Add tomatoes and broth.  Bring to a boil, then reduce and simmer, for about 15 minutes.  
Meanwhile, make the meatballs: In a small bowl, combine turkey, bread crumbs, basil, egg, and 1/4 cup cheese.  Roll into mini balls, using 1 tsp meat mixture.  In a pot on medium high, brown meatballs.

Add spaghetti and meatballs to broth.  Simmer 10 minutes, until pasta is tender.  Divide into 4 portions and top with remaining Parmesan.  

*Has tomatoes, garlic, onion and celery listed or in chicken broth; check Parmesan ingredients
**Can be altered to not have garlic and onion by omitting and by making your own chicken broth.

Lasagna Soup

• 2 teaspoons olive oil
• 1 1/2 pounds Italian sausage (bulk or with casings removed)
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 6 cups chicken broth

• 2 bay leaves
• 8 ounces fusilli pasta
• 1/2 cup finely chopped fresh basil
• 8 ounces ricotta
• 1/2 cup grated Parmesan
• 1/4 teaspoon salt
• Pinch of pepper
• 2 cups shredded mozzarella

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

*Has tomatoes, garlic and onion

White Chili with Chicken Recipe 1

3 tablespoons olive oil
1 large onion, chopped
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 garlic cloves, minced
2 (15-ounce) cans white kidney or navy beans, drained and rinsed
3 to 4 cups diced cooked chicken
1 cup frozen corn kernels
1 (7-ounce) can diced green chilies
2 cups chicken broth, plus more for thinning, if desired
1/4 teaspoon salt
2 tablespoons butter, softened
1 1/2 tablespoons flour
Pepper
3 to 4 tablespoons half-and-half or light cream (optional)
Grated Cheddar or Monterey Jack (optional)


Warm the oil in a large, heavy saucepan over medium heat. Add the onion and sauté, stirring often, for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and sauté for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.


In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3 to 4 tablespoons of half-and-half or light cream to thicken it. Serve the chili hot, topped with cheese, if desired. Serves 6.

*Has garlic and onion listed, plus it's in the chili powder, chicken broth and possibly canned beans and chilies
**Can be altered not to have garlic and onion by omitting the garlic, onion, chili powder and making your own chicken broth

Chicken Tortilla Soup

4 corn tortillas, cut in narrow strips
2 14.5 oz cans chicken broth
1 medium zucchini, cut in 3/4 in. thich half rounds
1/2 tsp minced garlic
1/2 tsp ground cumin
1 cup corn
1 16 oz can red kidney beans, rinsed
1 1/2 cups large shreds of cooked chicken
1 large tomato, cut in 1 in chunks
1/2 cup cilantro, chopped

Coat a pot with nonstick spray; heat over medium heat. Add tortilla strips and cook 5 minutes stirring occasionally, until lightly toasted. Remove to a paper towel or plate.
Add broth, zucchini, garlic and cumin to the pot; bring to a boil. Reduce heat, cover and simmer 3 minutes, or until zucchini is crisp-tender.
Stir in tortilla chips, corn and beans; continue to simmer 2 minutes until tortillas soften. Stir in remaining ingredients; heat through.


*Has garlic, onion and celery listed or in chicken broth; check canned beans ingredients
**Can be altered not to have garlic and onion by omitting and making your own chicken broth

Mac & Cheese Soup

1 package (32 ounces) reduced-sodium chicken broth 
6 ounces small pasta shells or macaroni 
1 bag (16 ounces) frozen broccoli, cauliflower, and carrot blend 
1-1/2 cups low-fat milk 
2 tablespoons all-purpose flour 
1-1/2 cups shredded cheddar cheese 

In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more. 
Combine milk and flour in a resealable container; shake well to combine. Stir in to pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts. 


*Has garlic and onion in the chicken broth
**Can be altered not to having garlic and onion by making your own chicken broth

Minestrone

2 14.5oz cans Del Monte stewed tomatoes Italian recipe, undrained

2 14.5oz cans Del Monte mixed vegetables, drained
3 cups chicken broth
6 oz bow tie pasta 

Combine tomatoes, vegetables, and broth.  Bring to a boil.  Add uncooked pasta and simmer for 20 minutes.

*Has tomatoes, celery seed seasoning, onion, garlic in canned tomato, canned mixed vegetables and chicken broth