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.