Back Porch Soup

• 1 pound ground meat, browned and drained
• 1/2 cup chopped onions, sauteed
• 1 package taco seasoning mix
• 1 (1-ounce) package dry ranch dressing mix

Brown these ingredients in saucepan and add to large stock pot.

Add:

• 1 can of corn
• 1 can of diced tomatoes
• 1 can of pinto beans
• 2 cups of water
• 1 cup of chicken stock

Simmer 1 hour.

Baked Potato Soup

• 1/4 cup butter or margarine
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 1 (14 1/2-ounce) can chicken broth
• 1 (12-ounce) can Evaporated Milk
• 2 large or 3 medium baking potatoes, baked or microwaved
• Salt and ground black pepper to taste
• 4 strips bacon, cooked and crumbled
• 1/2 cup (2 ounces) shredded cheddar cheese
• 3 tablespoons sliced green onion

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.

Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.

Dice remaining potato skin and potato(es); add to soup. Heat though. Season with salt and pepper.

Top each serving with bacon, cheese and green onion.

Pressure Cooker Chicken and Sausage Soup

• 2 Tbsp. olive oil
• 1/2 lb. bulk Italian sausage
• 1 onion, chopped
• 1/2 cup pearl barley
• 3 cloves garlic, minced
• 12 cups chicken stock
• 1 cup lentils, sorted and rinsed
• 1 boneless, skinless chicken breast
• 9 oz. pkg. frozen spinach, thawed and drained
• 1 cup salsa

Place 1 Tbsp. olive oil in cooker; heat using brown function or heating over medium high heat. Cook sausage, drain, and set aside. Add remaining 1 Tbsp. olive oil to pressure cooker and saute onion and garlic for 2 minutes, stirring frequently. Add barley and saute one minute longer. Add browned sausage, lentils, uncooked chicken breast, then add enough chicken stock to cover ingredients in cooker.

Close lid, bring to high pressure then cook for 9 minutes. Remove from heat and release pressure naturally, with quick-release valve or cold-water method for old-fashioned cookers. Open cooker lid. Remove chicken, shred meat and return to cooker. Add remaining chicken stock, beans, thawed spinach and salsa to soup mixture, close lid, bring to high pressure, and cook for 2 minutes. Reduce pressure, remove lid, and serve. 6-8 servings

Beer Cheese Soup

• 1 cup minced celery
• 1 cup minced carrots
• 1 onion, minced
• 1/2 cup butter
• 1/3 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups half and half
• 10 oz. bottle beer (non alcoholic works just fine)
• 10 oz. can condensed chicken broth
• 3 cups grated sharp Cheddar cheese
• white cheese popcorn

In heavy stockpot, saute celery, carrots, and onion in butter until tender, 4-5 minutes. Add flour and cook with a wire whisk, stirring constantly, until mixture bubbles, 4-5 minutes. Add half and half, beer, and chicken broth. Cook and stir until thickened, about 10 minutes. Then add cheese, salt and pepper and cook until soup is blended and cheese is melted. Serves 6

Potato Carrot Soup

• 16 cloves garlic, peeled
• 4 (14 oz.) cans reduced sodium chicken broth
• 3 potatoes, peeled and cubed
• 3 carrots, peeled and chopped
• 1/3 cup heavy cream
• salt and pepper to taste

In large saucepan, combine garlic, broth, potatoes, and carrots. Bring to a boil, then reduce heat. Cover saucepan and simmer for 20-25 minutes until vegetables are very tender. Cool 10 minutes.

In blender container or food processor, process soup, 1/3 at a time, until smooth. Pour the soup back into the saucepan and add cream, salt and pepper to taste. Heat thoroughly, but do not boil. 4 servings

Crockpot Meatball Taco Soup

• 16 oz. pkg. frozen Italian meatballs
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 (14 oz.) cans ready to serve beef broth
• 16 oz. jar salsa or picante sauce
• 1 Tbsp. chili powder
• 1/4 tsp. ground cumin
• 1 cup ditalini pasta
• 2 cup shredded Cheddar cheese
• 1/4 cup sour cream
• 1 Tbsp. chopped fresh cilantro

Combine meatballs, onion, green pepper, garlic, beef broth, salsa or picante sauce, chili powder, and cumin in a 3-4 quart crockpot. Cover and cook on low for 5-7 hours. Add pasta and seasonings, stir well, cover, and cook on low an additional hour or until pasta is tender. Sprinkle with cheese, dollop with sour cream, sprinkle with cilantro, and serve. 4-6 servings

Quick Black Bean Soup

• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 (15 oz.) cans black beans, rinsed and drained
• 14 oz. can chicken broth
• 15 oz. can corn, drained
• 14 oz. can diced tomatoes with herbs
• 2 bay leaves
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. dried basil leaves
• 1 tsp. balsamic vinegar
• 1/2 tsp. cumin

Cook onion in oil in a large soup pot. Open one can of beans, mash the beans using a fork, and scoop out of the can into the pot, along with the can of whole beans, drained corn, chicken broth, and tomatoes. Stir in seasonings. Cover pot and bring to a boil. Reduce heat to low and simmer the soup for 8-10 minutes, stirring frequently. Remove bay leaves and serve. Serves 4-6

Cold Cucumber and Honeydew Melon Soup with Crab

• 2 quarts roughly chopped, peeled and seeded English cucumbers
• 1 quart roughly chopped, peeled and seeded ripe honeydew melon
• 3 tablespoons fresh lemon juice
• 1 tablespoon sugar
• 1/3 cup heavy cream
• salt to taste
• 1/8 teaspoon hot sauce
• 10 ounces fresh picked crab meat
• 3/4 cup seeded and diced yellow and/or red tomato
• 1/2 cup diced ripe (yet still firm) avocado
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh tarragon (or basil)
• fresh herb sprigs for garnish

1. Add the cucumbers, melon, 2 tablespoons of the lemon juice and the sugar to a food processor and puree until smooth.

2. Strain through a medium strainer pushing down on the solids with a rubber spatula to extract as much liquid as possible.

3. Stir in the cream and season to taste with salt and hot sauce. You should end up with about 1 quart of soup. Cover and refrigerate for at least 1 hour.

4. Gently combine the crab, tomato, avocado and herbs. Season to taste with salt, hot sauce and lemon juice.

5. To serve: Gently press the crab mixture into a 1/4 cup measuring cup and unmold in the center of a large, flat soup plate. Ladle the chilled cucumber mixture around and garnish with herbs.

Mullagawtawny Soup

Saute lightly, but do not brown:
1/2 cup diced onion
1 diced carrot
2 diced ribs celery
in: 1/4 cup butter

Stir in: 1-1/2 Tablespoons flour
2 teaspoons curry powder

Stir and cook them about 3 minutes.

Pour in and simmer 15 minutes:
4 cups chicken or lamb broth
1 bay leaf

Add and simmer 15 minutes longer:
1/4 cup diced tart apples
1/2 cup boiled rice 1
/2 cup diced cooked chicken or lamb
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon thyme
1/2 teaspoon grated lemon rind

Immediately before serving, stir in: 1/2 cup hot cream or coconut milk

Seafood Cabbage Soup

• 1/2 head cabbage
• 1 onion chopped
• 3 cloves of garlic, minced
• 1 can of cream of whatever soup
• 1 can chicken broth
• 1 LB cod
• 1 LB shrimp
• white wine
• 1 can tomatoes

Cook cabbage, onion and garlic until soft. Add chicken broth, soups, wineand tomatoes. Simmer 1/2 hour. Add cod, cook until almost flaky. Addshrimp and continue to cook until the shrimp is done.

Tonya's Mexican Chicken Soup Superb

Amount of servings vary with size of family or pot! I use about 6 boneless breasts in a dutch oven...you need a large amount of water/liquid to end up with enough broth.)



Boil chicken breasts until tender with 1/2 large onion, chopped or sliced, save the broth and debone or use Sanderson boneless breasts.



Add 1-2 cans chicken broth, 2 cans tomato SAUCE.



Add 1/4 cup chili powder or to taste...it needs quite a bit and should turn the broth very dark.



Add a bit of red pepper flakes to taste.



Bring back to boil and simmer about 20 mins.



When serving, add fresh chunks of avocado, place handful of tortilla chips in soup and squeeze FRESH lime juice all over soup.Salt and pepper to taste. Remember, the tomato sauce is salty.

Hamburger Soup

• 1 lb hamburger, browned and drained
• 1 can Rotel tomatoes
• 1 can kidney beans,drained 1/2 cup chopped onion
• 1/2 tsp garlic powder
• 1/2 can corn, or a small can of corn
• 1 tsp each salt, pepper, chili pepper, oregano
• water

After browning the hamburger, you can either throw it and the rest of the ingredients in the crockpot and cook on low for 4 or 5 hrs, or put it in a big pot on the stove and simmer for an hour.

Low Calorie Aztec Soup

• 1 pasilla chile, seeded and deveined
• 6 corn tortillas, cut into strips
• Cooking spray (such as Pam)
• 9 plum tomatoes, cut in half
• 1 tbsp. chopped garlic2 medium onions
• 2 sprigs cilantro, finely chopped
• 1 tsp. powdered oregano
• 2 sprigs fresh basil, finely chopped
• 1 cup finely chopped smoked ham hock (leave only about 5 percent of fat)
• 7 cups fat-free chicken broth
• Salt and pepper to taste
• 1 cup grated fat-free mozzarella cheese
• 6 tbsp. fat-free sour cream (optional)

Preheat oven to 350°F. Place opened chile on baking tray and roast 5 minutes or until toasted but not burned. Let cool, then chop into small pieces and set aside. Place tortilla strips on comal or baking tray and bake until golden brown. Set aside and allow to cool. Place tomatoes in skillet greased with cooking spray and add garlic and onions. Sauté 5 minutes. Add cilantro, oregano, and basil. Place mixture in food processor and purée. Grease skillet with cooking spray and sauté ham, then add tomato purée and chicken broth. Cover and cook over low heat 10 minutes. Season with salt and pepper to taste. Serve in bowls, and sprinkle with chopped chile and grated cheese. Add sour cream if desired. Garnish with tortilla strips and serve immediately. Makes 6 portions.

This delicious Mexican soup only has 165 calories and 3.83 g fat per serving.

7 Can Soup

Try this super easy recipe. All you do is open each can and dump it into your crockpot. You don't even have to drain the liquids!

• 1 can of Rotel tomatoes with chillis
• 1 can of Diced tomatoes
• 1 can of chili with beans
• 1 can of chili without beans
• 1 can of pinto beans
• 1 can of corn
• 1 can of canned tamales

Cook on low for 6 to 8 hours.

Ukrainian Borscht

• 1 lbs Beef spareribs
• 1 tbsp Salt
• few Peppercorns
• 1 Bay Leaf
• 2-3 Beets, sliced thinly
• 1-2 Carrots, sliced thinly
• 2 Stalks celery, chopped
• 1 Medium onion, chopped
• 1 cup Cabbage, shredded
• 1/2 tsp Sugar
• 1 cup Tomato juice
• 1 tbsp Vinegar
• 1/2 cup Cream or sour cream
• pinch Dill

1. Cut up spareribs, cover with 1 1/2 or 2 quarts water. Add seasonings and cook on low heat until meat is tender and falls off bone.

2. Lift out meat and strain juice.

3. Pre-boil shredded cabbage until softened.

4. Add all veggies to soup stock and cook until tender.

5. Add sugar, tomato juice and vinegar. 6. Just before serving, add cream and dill, or serve individual soup plates with a dollop of sour cream and a sprig of fresh dill.

Rachel Rey's Wedding Soup

• 2 Tablespoons extra virgin olive oil
• 2 carrots, peeled & chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 bay leaves (dry or fresh)
• 3/4 pound of ground veal or ground beef, pork & veal mixture
• 1 egg, beaten
• 1/2 cup plain bread crumbs
• 1/3 cup grated Parmigiano or Romano cheese
• 2 pinches ground nutmeg (1/4 teaspoon)
• salt and pepper, to taste
• 1 quart (32 oz) chicken broth
• 2 cups warm water
• 1 cup dried pasta (ditalini, rings, broken up fettuccini)
• A handful chopped fresh flat-leaf parsley or 2 teaspoons dried

In a deep pot heat olive oil over medium heat. Add chopped vegetables & bay leaves. Cover pot & cook for 5 or 6 minutes, stirring occaisionally. While the veggies cook, combine ground meat with egg, bread crumbs, cheese & nutmeg & salt & pepper. Uncover veggies, add broth and water, and raise heat to high. Bring liquids to a boil. Roll meat mixture into bite-size meatballs and drop into boiling broth. Add pasta. Return to a boil. Reduce heat and simmer 8 minutes, until pasta is al dente and meatballs are cooked through - split one open and make sure there is no pink left in the meat. Add parsley and remove from heat.

Rachel Ray's Mini Meatball Soup

• 1 pound lean ground round
• 1 egg
• 1/2 cup bread crumbs
• 1/3 cup parmesan cheese
• 1 t. garlic powder
• 1/2 medium onion, chopped...plus 1/4 onion, chopped
• pepper & salt to taste
• 1 carrot, chopped
• 1 stalk of celery, chopped
• 2 garlic cloves, minced
• 2 T. EVOO (extra virgin olive oil)2 pinches of nutmeg
• Three 15oz cans of chicken broth
• 1/2 cup small pasta

Preheat oven to 375°F. Combine meat, bread crumbs, cheese, garlic pwdr, 1/4 c. of the minced onion, salt & pepper. Form 1/2" meatballs & place on a baking sheet. Bake about 12-15 minutes. While meatballs are baking, saute 1/2 cup chopped onion, carrot, celery & garlic in olive oil over medium heat (in a soup pot). Sprinkle vegetables with nutmeg, salt & pepper. Cook 5 minutes. Add broth & turn heat to medium high. When broth boils, drop in pasta. Reduce heat to simmer, drop in meatballs, and cook until pasta is al dente.

Crab Bisque

• 10 oz. can condensed cream of potato soup
• 8 oz. can stewed tomatoes with green peppers
• 1/2 cup half and half
• 1/2 cup frozen imitation crab (surimi) cut into 1/2" pieces
• cayenne pepper to taste

Combine all ingredients in medium saucepan and mix. Cook uncovered over medium heat for 5-8 minutes until thoroughly heated. Remove bay leaf before serving. 6 servings

Peanut Butter Soup

• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 2 cloves minced garlic3
• 2 T butter
• 3 to 4T all purpose flour
• 2 1/2 cups chicken broth
• 5 cups milk
• 1 1/2 cups half and half cream
• 1 cup creamy peanut butter
• 2T Tomato Paste
• 3T Soy sauce
• Chopped peanuts for garnish

Saute onions, celery, green pepper and garlic in the butter until onions are translucent. Add flour and cook for 2 to 3 minutes, until you have a light roux. Stir in broth; add milk slowly. Bring to a boil. Add peanut butter, tomato paste andsoy sauce. Reduce heat and simmer approximately 15 minutes.

Serve hot with chopped peanuts for garnish.

Vermont Cheddar Cheese Soup

• 2 cups shredded Cheddar cheese
• 3 tablespoons butter4 scallions (including some of the green parts), chopped
• 1 small onion, chopped
• 1 rib celery, chopped
• 3 tablespoons flour
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon pepper
• 2 cups chicken broth1 quart milk
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce

In a large pot, melt the butter. Add the scallions, onion and celery. Cook until the onion softens. Sift in the flour, nutmeg and pepper and cook for 2 or 3 minutes longer. Gradually stir in the broth. Bring the mixture to a boil and simmer for 15 minutes.

Cool the mixture slightly. Strain into a bowl and return it to the pan. Add the milk and bring the soup just to a boil. Gradually add the cheese, stirring to melt each batch before adding more. Return the soup to a boil, stirring often. Taste for seasoning, and add salt and Worcestershire.

Curried Pumpkin-Apple Soup

• 1/4 cup butter
• 1 clove garlic
• 1 onion
• 1 leek
• 1 large apple, peeled and chopped
• 1 tbsp curry powder
• 2 cups chopped fresh pumpkin
• 4 cups chicken stock
• 1 cup whipping cream
• salt and pepper
• apple wedges

Melt butter in saucepan. Saute garlic, onion, leek and apple. Stir incurry powder and cook for 1 minute, stirring constantly. Add pumpkin andstock. Bring to boil, stirring occasionally. Reduce heat and simmer untilveggies are tender.

Puree all in blender or food processor. Return tosaucepan and stir in all of cream but 2 tablespoons. Season with salt andpepper.

When serving, garnish with fresh apple wedges, and pour a bit of cream over top.

Serves 6-8.

Turkey Carcass Soup

Toss the turkey carcass, one whole onion, 2 whole cloves of garlic and 2 bay leaves into a big stock pot, cover with water and simmer overnight.

The next morning, strain all of the whole ingredients from the stock.

To stock, add leftovers: vegetables, mashed potatoes and turkey meat. Salt & pepper to taste.

Simmer ½ hour, then serve.

ROASTED RED BELL PEPPER SOUP

• 6 RED bell peppers, roasted, peeled and chopped coarsely
• 3 tblsp shallots
• 1 tsp thyme
• 1 tblsp unsalted butter
• 1.5 cups chicken broth plus a little extra
• 0.5 cup heavy cream

In a heavy saucepan, melt the butter and saute the shallots with thet hyme until the shallots are soft. Add the chopped pepper and 1.5 c. chicken broth. Simmer covered for 12-15 minutes, until peppers are verysoft. Puree in food processor. Pour back in saucepan and whisk in cream. Add small amount chicken broth to get desired consistency

Delicious hot or cold.

CHEDDAR BEER SOUP

• 10 oz frozen mixed vegetables
• 4 tblsp margarine
• 1/4 cup flour
• 1 tsp salt
• 1 tsp dry mustard
• 2 cups milk
• 1 tsp worchestershire sauce
• 2 cups shredded medium sharp cheddar cheese
• 1 cup beer

Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. Cook over low heatuntil smooth. Remove from heat. Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, etc.)

Broccoli and Cheddar Cheese Soup

• 2 cups Minute® White or Brown Rice
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1 (10.75 ounce) can reduced fat cream of mushroom soup
• 3 cups 2% milk
• 1 pound 2% processed cheese, cubed

Prepare rice according to package directions.
In a medium saucepan, combine broccoli, soup and milk. Bring to a simmer over medium heat. Add cheese and stir until melted. Remove from heat and stir in rice.

Leftover Turkey Soup

• 6lb leftover turkey breast (at least 2 cups diced turkey)
• 2 medium onions
• 3 stalks of celery
• 1 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp sage
• 1 tsp basil
• 1/2 tsp marjoram
• 1/2 tsp tarragon
• 1/2 tsp salt
• pepper to taste
• 1/2 lb pastini or pasta of choice

Place turkey breast in 6-quart dutch oven and cover with water until pan is approximately 3/4 full.

Cut onions in large pieces, and slice celery. Add to soup pot.

Bring to boil, then lower heat to medium low.

Cowboy Soup

• 2 lb. hamburger


• 1 onion, chopped


• 1 can whole kernel corn


• 1 can mixed vegetables


• 1 can ranch beans


• 1 can chopped tomatoes


• 1 can Ro-Tel tomatoes


• 1 pkg. Spanish rice, precooked


• 3 cans beef broth


• 8 oz. tomato sauce

Brown hamburger and onion together until well cooked. Drain well. Add the remaining ingredients. Do not drain any of the vegetables. Add more broth or water as desired.

Stroganoff Soup

• 10 oz. can condensed cream of mushroom soup
• 10 oz. can condensed beef noodle soup
• 1-1/4 cups water
• 1 cup cubed cooked beef
• 1/3 cup sour cream
• 1 tablespoon flour

In medium saucepan, combine all ingredients except sour cream and flour. Bring to a boil, stirring frequently.

In small bowl, place sour cream and flour and blend well. Then stir in a few tablespoons of the hot broth from the soup. Stir well with a wire whisk to blend. Reduce heat and stir sour cream mixture into soup.

Heat gently, stirring constantly, until thickened - do not boil. Serves 4

Split Pea Soup

"Beautiful soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!
Beau--ootiful Soo--oop!
Beau--ootiful Soo--oop!
Soo--oop of the e--e--evening, Beautiful, beautiful Soup"
--- The Mock Turtle Song

• 3 qts. water
• 1/2 lb. bacon, cut in pieces
• 1 lb. (16 oz pkg) dry split peas
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 carrots, chopped
• 3 celery stalks, chopped
• 3 c. canned tomatoes
• 1/4 tsp. cumin seasoning
• 1/4 tsp. garlic salt1 med. onion, chopped

Put in slow cooker at night on low. Let cook on low all night. It will be ready for noon meal.

0 (Zero) Point Soup

• 2/3 cup sliced carrot
• 1/2 cup sliced onion
• 2 garlic cloves, minced
• 3 cups fat free broth
• 1.5 cups diced green cabbage
• 1/2 cup fresh green beans
• 1 TBS tomato paste
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/2 cup diced zucchini

In large saucepan, sprayed with nonstick spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes.

Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to boil.

Lower heat and simmer covered about 15 minutes or until green beans are tender.

Stir in zucchini and heat 3-4 minutes.

Serve hot

Easy Vegetable Beef Soup

• 2 pounds ground beef, browned
• 5 potatoes, cubed
• 5 carrots, chopped
• 1/2 onion, chopped
• 1 (15.25 ounce) can whole kernel corn, with liquid
• 1 (15 ounce) can green beans
• 1 (15 ounce) can lima beans
• 1 (15 ounce) can butter beans
• 1 (14.5 ounce) can peeled and diced tomatoes with juice
• salt and pepper to taste

Drain excessive grease from cooked ground beef. Add enough water to cover the beef. Place the potatoes, carrots and onions into the pot, adding water if necessary. Boil for 30 minutes.

Drain the water but leave enough to cover the meat and vegetables in the pot. Then add the corn, peas, green beans, lima beans, butter beans and tomatoes. Reduce heat to low and let simmer for 1 to 1 1/2 hours. Season with salt and pepper to taste.

Asparagus Soup

• 1 1/2 lb. asparagus
• 4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1/4 cup dry vermouth
• 3 cups chicken stock, plus more as needed
• Salt and freshly ground pepper, to taste
• 3/4 cup heavy cream

Snap off the tough stem ends from the asparagus spears. Cut the tips off 8 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces. In a heavy soup pot over medium heat, melt the 4 Tbs. (1⁄2 stick) butter. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.

Add the vermouth and cook until most of the liquid has evaporated. Add the chopped asparagus and the 3 cups stock. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.

Using an immersion blender, puree the soup until smooth, about 2 minutes. Stir in the cream plus more stock if needed to reach the desired consistency. Season with salt and pepper. Set the pan over low heat and reheat the soup to serving temperature. In a small sauté pan over medium heat, melt the 2 tsp. butter. Add the reserved asparagus tips and cook until just tender, about 2 minutes.

Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately. Serves 4.

Tonya's Mexican Chicken Soup Superb

Amount of servings vary with size of family or pot! I use about 6 boneless breasts in a dutch oven...you need a large amount of water/liquid to end up with enough broth.)

Boil chicken breasts until tender with 1/2 large onion, chopped or sliced, save the broth and debone or use Sanderson boneless breasts.

Add 1-2 cans chicken broth, 2 cans tomato SAUCE. Add 1/4 cup chili powder or to taste...It needs quite a bit and should turn the broth very dark. Add a bit of red pepper flakes to taste.

Bring back to boil and simmer about 20 mins.

When serving, add fresh chunks of avacado, place handful of tortilla chips in soup and squeeze FRESH lime juice all over soup.
Salt and pepper to taste. Remember, the tomato sauce is salty.

2 by 4 Soup

• 1 lb ground beef
• 2 Cans Minestrone Soup
• 2 Cans Ranch Beans
• 1 Can Rotel Diced Tomatoes

In a large Dutch oven brown Ground Beef and drain any fat or juices. Add soup, beans, and Rotel. Cover and bring to a boil and then reduce heat and simmer for 20 minutes. This make a large pot and the soup is very hearty. Serve with corn bread, sour dough bread, Fritos or crackers. Add a salad and you’ve got dinner in 30 minutes.

V-8 Chicken Soup

BOIL WHOLE CHICKEN WITH SALT, PEPPER & GARLIC.

BONE CHICKEN.

BOIL IN BROTH: POTATOES, CARROTS, CELERY, ONION, BELL PEPPER.

ADD ONE CAN OF HOT & SPICY V-8 JUICE & CHICKEN. SPRINKLE WITH PARSLEY AND BASIL.

Taco Soup

• 1 to 1 1/2 lb. ground beef
• 3 cans whole kernel corn
• 2 cans Rotel
• 2 cans chili beans
• 1 pkg of Ranch dressing
• 1 pkg Taco Seasoning
• chopped onion to taste

Brown ground beef & onion together then drain. In crockpot add ground beef & above ingredients, turn on low & simmer all day turning occasionally.