Ham and Potato Soup

taken and slightly adapted from  closetcooking

• 1 tablespoon oil or butter
• 1 onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/3 cup flour (or rice flour for gluten free)
• 3 cups chicken broth
• 2 cups milk
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 12 ounces ham, diced
• 1 cup frozen corn
• salt and pepper to taste

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated and season with salt and pepper.

Vegetable Soup

taken from cookingclassy

• 2 1/2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 4)
• 1 1/4 cups chopped celery (about 3)
• 4 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes 
• 2 medium zucchini chopped
• 3 cups peeled and 1/2-inch thick diced potatoes...(or 2 cans drained kidney beans)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2-1 tsp dried thyme
• 1/2 tsp dried basil
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas

Directions

• Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.

Tortilla Soup

taken from lots of different recipes

1 onion chopped
1 bell pepper chopped
2 carrots chopped
3 cloves garlic chopped
1 tsp cumin
1 tsp chili powder
1 can diced tomatoes
small can green chilies
2 c. cooked black beans
2 c. chopped chicken (cooked)
3 T cornmeal
4-6 c. chicken broth (depending how liquidy you want it)
6 corn tortillas
sour cream
shredded cheese

Saute onion, pepper and carrots until soft.  Add garlic, cumin and chili powder and cook for a minute or so.  Add broth, tomatoes, chilies, beans and chicken.  Bring to a boil and then simmer for 30 min.  Mix cornmeal with a little water and add to pot.  Simmer another 30 min.  Cut the tortillas in thin strips.  Add them to soup and stir and let sit for 5 min.  You can also bake half of them in a 350 degree oven for 10-15 min or so until they get crunchy and you can add them on top.  Serve with cheese and sour cream.  

Cheeseburger Soup

taken and slightly adapted from Taste of Home

1 lb ground beef
1 onion chopped
3 carrots grated
3 stalks celery chopped
1 1/2 tsp basil
1 1/2 tsp parsley flakes
4 1/2 c. beef broth
2 large potatoes peeled and diced (mine were really big)
4 T butter
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
Salt and pepper to taste
1/3 c. sour cream

Brown the beef and set aside.  Saute the vegetables, basil and parsley in a little oil or butter until tender.  Add broth, potatoes and beef and bring to a boil .  Reduce heat, cover and simmer until potatoes are soft.  In small saucepan, melt butter and add flour.  Cook for a minute or two and then add the milk.  Whisk well  and add to the soup.  Bring to a boil and cook and stir for 2-3 min.  Reduce heat to low and slowly stir in the cheese until melted and salt and pepper to taste.  Stir in sour cream.

Creamy Basil Spinach Zucchini Soup

taken from melskitchencafe

1 T olive oil

1 garlic clove minced

1 onion chopped (or 1 large leek or 2 med white parts only chopped)

2 med zucchini chopped

1 t. salt

1/2 tsp pepper

1 can chicken broth

2 T fresh basil

2-3 c. fresh spinach chopped

1-2 c. cooked chicken (optional)

Heat olive oil and add garlic, onions, and zucchini.  Add salt and pepper.  Cook until onions are soft.  Add 1 c. of broth and cover and cook until zucchini is falling apart and soft.  Transfer to blender and blend until smooth.  Pour back into pot and stir in remaining broth and chopped spinach and chicken.  Warm until heated through.  

Crock Pot Beef Vegetable Soup

taken from Taste of Home
this is a great basic recipe that you can adjust very easily.  

1 lb cubed beef (I substituted browned hamburger)
1 can diced tomatoes
2 medium potatoes peeled and cubed
2 medium onions diced
3 ribs celery diced
2 carrots sliced
3 c. beef broth (or beef bouillon and water)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1 1/2 c. frozen mixed vegetables

Combine all ingredients except frozen vegetables.  Cover and cook on high for 6-8 hours.  Add mixed vegetables and cook 2 hours longer or until meat and vegetables are tender.

Roasted Tomato Garlic Onion Coconut Soup

taken from oh she glows

3 c. roasted roma tomatoes (about 3-4 pounds)
2 T roasted garlic (roast bulb when roasting tomatoes and onions)
1 large onion roasted
1 can light coconut milk
3 c. broth (vegetable or chicken)
2 T tomato paste
2 tsp garam masala
1 tsp salt (might need less depending on broth)
1/2 tsp pepper

Preheat oven to 400 and line 2 baking sheets with foil.  Slice romas in half and put cut side up on one baking sheet.  Cut onion into slices and put on other sheet.  Lightly drizzle or spray with olive oil and season with salt and pepper.  Onions will take about 30 min and tomatoes anywhere from 60-80 min.

Add 3 c. tomatoes, 2 T roasted garlic, all of onion to pot and add broth, tomato paste and coconut milk and stir well.  Stir in seasonings and spices.  Bring to a boil and then simmer for 5-10 min.  Puree to desired consistency and serve.

yields about 6-7 cups at around 120 cal per cup.

Lemon Chicken Soup with Orzo

from Ellie Krieger


4 tsp olive oil
8 oz chicken breast cut into small chunks
pinch of salt
1 med onion diced
2 stalks celery diced
1 med carrot diced
2 tsp fresh thyme or 1/2 tsp dried
6 c. broth
1 c. orzo
2 large eggs
3 T fresh lemon juice
black pepper to taste

Heat 2 tsp oil over med-high heat.  Season the chicken with the salt and add it to the pot and cook until just cooked through.  Transfer the chicken to a dish and set aside.
Add the remaining 2 tsp oil to the pot.  Add the onion, celery, carrot, and thyme and cook over med-high heat until the vegetables are tender.  Add 5 cups of the broth and bring to a boil.  Add the orzo and let simmer until tender, about 8 min.  Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 c. broth in small saucepan until it is hot but not boiling.  in a med bowl, beat the eggs.  Gradually whisk the lemon juice into the eggs.  Then gradually add the hot broth to the egg-lemon mixture, whisking all the while.  Add the mixture to the soup, stirring well until the soup is thickened.  Do not let the soup come to a boil.  Add the cooked chicken to the soup.  Season with salt and pepper and serve.

Serves 4,  1 1/2 c. serving
280 cal, 10g fat, 26g protein, 22g carb

Chicken and Noodles

3 carrots diced
2 stalks celery diced
1 onion diced
2 cloves garlic chopped
4-5 cans chicken broth 
3-ish c. shredded chicken
salt and pepper to taste
chopped fresh herbs, any assortment is fine (basil, oregano, rosemary, thyme, sage, parsley,) *I used all of them and probably had about 2 T total but add to your taste and liking. 
frozen "homemade" egg noodles (12-16 oz package) (or make your own fresh ones)
2 T flour
1/3 c. cream (more if needed) *can also use milk or water but the cream makes it really good. 

If starting with raw chicken, boil in 1-2 quarts water for 30 minutes. Shred when cool enough and set aside.  Saute chopped vegetables for 3 minutes and then add garlic and herbs.  Stir and cook for another minute or two.  Add chicken broth (or use 2 cans broth and  4 c. cooking liquid from chicken.  Bring to a boil and then lower heat and simmer for 10 minutes.  Bring back to a boil and add noodles and chicken.  Simmer for 20 minutes or until noodles are tender.  Mix flour with the cream and stir until blended. Stir into soup and let simmer for 5 minutes or until thickened.

Cheesy tomato vegetable soup

from Perrysplate.com

1 15 oz can of tomato sauce
1 15 oz can chicken broth
1/2 cup whole wheat elbow pasta (or other small pasta)
1 cup frozen vegetable mix
1/2 cup finely chopped fresh spinach (optional)
1 1/2 tsp Italian seasoning
a handful of grated cheese
1/4 c half-and-half or heavy cream (optional)
salt and pepper to taste

In a medium saucepan over medium-high heat, bring the tomato sauce and chicken broth to boil. Add the pasta and simmer for about 3-4 minutes or until pasta begins to soften, but not cooked through. Add the vegetables, spinach, and Italian seasoning. Simmer for 5 more minutes until the pasta is cooked through and the vegetables are tender. Stir in cheese and cream. Add salt and pepper to taste.

Zucchini Garden Chowder

from Simply in Season
 
2 T butter
2 med zucchini (or yellow squash) chopped
1 med onion chopped
2 T fresh parsley chopped
1 T fresh basil chopped (or 1 tsp dried)
1/3 c. flour
3/4 tsp salt
1/2 tsp pepper
3 c. water (or chicken stock)
3 chicken bouillon cubes (omit if using chicken stock in place of water)
1 tsp lemon juice
2 c. tomatoes chopped
1 1/2 c. evaporated milk
2 c. corn
2 c. shredded cheddar cheese
1/4 c. Parmesan cheese grated

Melt butter in soup pot over medium heat.  Add zucchini, onions, basil and parsley and saute until tender.  Stir in flour and seasonings into vegetables.  Gradually stir in water to make a smooth stock.  Add bouillon cubes (if using) and lemon juice and mix well.  Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.  Add tomatoes, milk and corn and return to boil.  Reduce heat; cover and simmer for 5 minutes until corn is tender.  Just before serving add the cheeses and stir until melted.

Leek and Potato Soup

from Jamie Oliver "Jamie's Food Revolution"

2 leeks (about 1 pound)
6 c. chicken broth
2 T olive oil
3 c. coarsely chopped onion (about 1 pound)
1 c. chopped carrot
1 c. chopped celery
2 garlic cloves minced
2 c. cubed peeled Yukon Gold potato (about 1 pound)
1/2 tsp pepper
1/4 tsp salt

Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch thick slices. Immerse in cold water; swirl to get rid of dirt. Drain.
Bring broth to a boil in a large saucepan over medium high heat.
Heat oil in a large Dutch oven over medium high heat. Add leek, onion, carrot, celery and garlic. Partially cover, and cook 20 minutes or until vegetables are tender, stirring occasionally. Add hot broth and potato; return to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Stir in pepper and salt. Serve chunky, or puree with an immersion blender or in a blender. Serve with a dollop of sour cream if desired.

Yield: 8 servings (serving size about 1 1/4 c.)

Calories 130; Fat 3.6 g; Protein 3.4 g; Carb 21.5 g; Fiber 2.9 g

Baked Potato Soup #1

from allrecipes

3 bacon strips, diced

1 small onion, chopped

1 clove garlic, minced

3 tablespoons all-purpose flour (4 T for thicker soup)

1 teaspoon salt

1 teaspoon dried basil (or less to taste)

1/2 teaspoon pepper

3 cups chicken broth

2 large potatoes, peeled and cubed

1 cup half-and-half cream

1/2 teaspoon hot pepper sauce

Shredded Cheddar cheese
minced fresh parsley

Cook potatoes in broth until tender.

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually stir in broth and potato mixture. Bring to boil; boil and stir for 2 minutes. Add the cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, green onions and parsley.

Beef-Barley Soup

Cooking spray
3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
1 (8-ounce) package presliced mushrooms (I used zucchini and red peppers)
4 cups fat-free, less-sodium beef broth
1 bay leaf
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf

Yield: 4 servings (serving size: 2 cups)

CALORIES 341 ; FAT 11.4g (sat 4.3g,mono 4.6g,poly 0.8g); CHOLESTEROL 53mg; CALCIUM 61mg; CARBOHYDRATE 36.2g; SODIUM 837mg; PROTEIN 24.1g; FIBER 8.2g; IRON 2.8mg

Cooking Light, NOVEMBER 2009

Late-Summer Vegetable Soup

from Everyday Food

• 4 ears corn, husks and silks removed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• Coarse salt and ground pepper
• 2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
• 2 large zucchini, halved lengthwise and thinly sliced
• 8 ounces green beans (stem ends removed), cut into thirds
• 1 can (14.5 ounces) diced tomatoes in juice
• 1/2 cup orzo

1. Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
2. In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
3. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
4. To freeze: Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.

182 cal; 5.6 g fat; 6 g protein

Slow Cooker Beef and Black-bean chili

from Everyday Food

1 lb beef chuck, cut into chunks
1 can (15 oz) tomato puree
1 c. dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced
3 T chili powder
ground cumin to taste (about 1 tsp)
salt and pepper
1/4 c. sour cream

Combine beef, tomato puree, beans, onion, garlic, chili powder, cumin, 2 c. water, 2 tsp salt, and 1/2 tsp pepper. Cover, and cook on high, 6 hours (low 8 hours). Serve with sour cream and chopped onion.

Vegetable Soup with Corn Dumplings

Soup:
1 tablespoon olive oil
4 cups finely chopped onion
1/8 teaspoon ground cloves
4 garlic cloves, minced
2 bay leaves
3 cups water
3 (14 1/2-ounce) cans vegetable broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/2 cups (1/4-inch) diced peeled sweet potato
1 (15-ounce) can navy beans, rinsed and drained
2 cups frozen whole-kernel corn, thawed
2 cups sliced zucchini (about 1 medium)
1/4 cup chopped fresh parsley
1/8 teaspoon ground red pepper

Dumplings:
3/4 cup all-purpose flour
1 tablespoon cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 cup fat-free milk
1/3 cup frozen whole-kernel corn, thawed

To prepare soup, heat oil in a large Dutch oven over medium heat. Add onion, cloves, garlic, and bay leaves; cook 10 minutes. Add water, broth, and tomatoes; bring to a boil. Add sweet potato and beans; cook for 10 minutes. Stir in corn, zucchini, parsley, and red pepper; bring to a boil. Reduce heat, and simmer 5 minutes. Discard bay leaves.

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and corn; stir just until moist.

Bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings. Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).


Yield: 8 servings (serving size: 1 1/2 cups soup and 1 dumpling)

CALORIES 271 (16% from fat); FAT 4.9g (sat 1.3g,mono 1.9g,poly 0.7g); IRON 2.8mg; CHOLESTEROL 4mg; CALCIUM 148mg; CARBOHYDRATE 50.9g; SODIUM 767mg; PROTEIN 11g; FIBER 7.5g

Cooking Light, OCTOBER 2001

Southwestern Chicken Soup

4 cups chicken broth
1 16oz can refried beans
1 15oz can black beans
2 tsp. Taco seasoning
1-2 cans Rotel diced tomatoes w/ green chiles
1 cup Frozen corn
1-2 cupscooked shredded chicken 
Fresh Cilantro (optional)



Add all ingredients together and let simmer for at least an hour..

Un-Stuffed Bell Pepper Soup

1 lb lean ground beef or turkey
3 c. green bell peppers - chopped
1 large onion - chopped
1/4 tsp black pepper
1 can Beef Broth
1 can tomato soup
1 can diced petite tomatoes - undrained
1 1/2 cups cooked brown rice

In large pan brown beef or turkey.  Add green peppers and onion and cook for 8 min. or until tender.  Stir in black pepper, beef broth, tomato soup, and tomatoes and bring to boil.  Reduce heat and simmer for 30-45 min, stirring occasionally.  Put some hot cooked rice into a bowl; top with soup. 

Refried Bean Soup

2 tsp. olive oil
1 cup onions, chopped
1 cup green peppers, chopped
2 tsp garlic, minced
1/4 tsp cumin
14 1/2 oz can fat-free chicken broth
15 1/2 oz can black beans, drained
14 1/2 oz can mexican recipe stewed tomatoes
15 1/2 oz can pinto beans, drained
16 oz can fat-free refried beans

Heat oil; add onions and peppers; cook until tender.
Add remaining ingredients.
Cover and cook 15 minutes.
1 cup has 2 POINTS.

Robin's variations for a little more flavor:
2 jalapenos, chopped (add with onions and peppers)
replace stewed tomatoes with a can of mexican rotel
fresh basil and oregano

5 servings 265 cal each