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I thought we could start a recpe section on soups. Here's one I make that my daughter and her best friend love.

Broccoli & Cheddar Soup

1 tbsp. Olive Oil
1 medium onion, chopped
Little bit of celery
¼ cup all-purpose flour
½ tsp. salt & black pepper
2 cups reduced-fat milk
1 can (13-14 oz.) chicken broth
1 large bunch (1 ½ lbs.) broccoli, cut (include stems)
1 ½ cups shredded sharp cheddar cheese (6 oz.)

In 4-qt. saucepan, heat olive oil over medium heat. Add onion and celery; cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt & pepper; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth & 1 ½ cups water; add broccoli. Heat to boiling over high heat. Reduce heat to low; cover and simmer until broccoli is tender, about 10 minutes.

In blender at low speed, with center part of cover removed to allow steam to escape, blend broccoli mixture in small batches until very smooth. Pour pureed soup into large bowl after each batch. Return soup to saucepan; heat to boiling over high heat, stirring occasionally. Remove saucepan from heat; stir in cheese until melted and smooth. Makes about 8 cups.

Mrs. makes one that is very similar and EVERYONE raves about it!

Anyone have a great black bean soup or navy bean soup recipe.

Posted by Sandy A:

Buffalo Chicken Wing Soup

Carrots
Onion
Celery
2 can Sliced Potatoes
2 Boneless Skinless Chicken Breasts
Quality Blue Cheese Dressing
Cheddar Cheese
32 oz can Chicken Broth
4 cans Campbells Condensed Cream of Chicken Soup
Franks Hot Sauce
Butter
Flour
Salt
Pepper
Milk (optional)

Chop up 3/4 cup each
onion
celery
carrots
throw it in the crockpot
Add 2 cans of sliced potatoes

Then sear off two boneless skinless chicken breast and throw those in

Add salt and pepper over that

Add about 2 cups of blue cheese dressing (I recommend the good stuff you get in the produce section - definitely no wishbone or kraft etc...),

Add 1/4 cup of Franks Hot Sauce to start and towards the end you can add more if you want it hotter

Add 1 cup of shredded cheddar cheese.

Make a rue

In a sauce pan melt half a stick of butter

Add about 1/4 cup of flour and stir till it makes a paste

Add a 32 oz chicken broth 1 cup at a time, stirring with a wisk. When it gets super thick, and another cup and stir with wisk till it gets super thick and then add another cup etc...etc... until you have used the whole thing and have a creamy sauce.

Add 4 cans of condensed campbells cream of chicken soup and stir in with cream sauce....if it's way too thick, just add some milk to get it to the consistency you desire for the soup.

Add that whole thing to your crockpot.

Set to low and cook for 8 hours or set to high and cook for 6.

About an hour before you want to serve it, remove the chicken breasts and with 2 forks tear it all apart into shreds and dump it back in the pot.

Try the soup when you remove the chicken and add salt and pepper and/or hot sauce to taste.

White Bean Chicken Soup

3 Boneless Chicken Breasts, Skin Removed, Cut Into 1 Inch Pieces

3 Stalks Of Celery, Chopped

2 Large Carrots, Chopped

1 Small Onion, Chopped

2 Cloves Garlic, Minced

4 Cups Chicken Broth

3 Tablespoons Olive Oil

1/2 Bunch Fresh, Chopped Parsley

1 Hot Chile Pepper, Finely Chopped (Optional)

2 cans Cannellini Beans

1/4 To 1/3 polenta

Salt & Pepper

In a heavy pot, heat the oil, and then once it is hot, add the chicken pieces, and cook until the chicken is thoroughly cooked. Remove the chicken to a bowl, and add the vegetables to the pot. Cook until they are softened. Add the broth, and seasonings, and cook for 30 minutes over low heat. Add the chicken, beans, and parsley, and taste. Adjust the seasonings as needed, and cook then add 1/4 cup of the polenta to thicken. Continue to cook, stirring often, until the soup has thickened, adding a little more polenta if needed. Serve hot.

Just made a chicken enchilada soup in the crockpot...can't wait to see how it turns out in a few hours!

Can we expect the recipe to show up if it's good!!

Cream of Potato Soup

12 green onions, minced (3/4 cup)
2 tbsp. margarine
3 cups water
1 ½ lb. potatoes, peeled and diced fine ( 3 ½ cups)
1 1/2 tsp. salt
1 small carrot, sliced thin diagonally (1/2 cup)
1 can evaporated milk
1/8 tsp. pepper
Minced parsley (optional)

Saute onion in margarine until tender. Stir in potatoes, carrot, 1 ½ tsp. salt and water. Simmer until vegetables are tender. Stir in milk and pepper. Heat until hot. Garnish with parsley. Make 4 servings.

Pasta Fagiola

2 cloves of garlic
1 onion, chopped
1 large can of whole tomatoes
2 cans of chick peas
6 cans of butter beans
½ stick of butter
2 tsp. brown sugar
Ditalini pasta
1 can white beans

Sauté onions and garlic in small amount of olive oil. Melt butter with brown sugar. After it browns add tomatoes (break with fingers) and cook for 15 minutes. Add chick peas (do not drain) and cook for 15 minutes. Add butter beans (do not drain). Add salt and pepper and cook for 15 minutes. Add pasta and serve.

Here's my Veggie Beef Soup 'recipe' as requested by momthreekids:

about a pound of stew beef, cubed.
2 cans tomato sauce or 1 can tomato paste
2 cups water
1 can stewed tomatoes, chopped
beef au jus or a can of beef broth
1 can whole kernal corn, drained
1 can cut green beans, drained
2-3 large potatoes, peeled and cubed
chopped onion
chopped celery
chopped green bell pepper
sliced carrots
Worchestershire Sauce
salt, pepper, garlic powder or garlic salt, celery salt or celery seed

there are no specific amounts of each ingrediant; everything is sort-of 'to taste' so you can modify it any way you want.
just put it all in a pot (or slow cooker). and simmer, stirring occasionaly, until the carrots and potatoes are tender.
Then remove it from the heat, let cool and refigerate (at least overnight).
Heat and serve.
If you want, you can add some water when you're reheating and put in some noodles or other pasta (I like shells).

It's never the same twice. ;-0 but it's always good. ;-)

enjoy!!!

pappa - can you use ground beef? or just stew beef this seems very similar to moms recipe - definately remember green beens in her pot. all i remember is was delish-

I've never tried ground beef but I don't see why you couldn't use it. beef is beef! I would brown it first whereas with the cubed stew beef, I just let it cook along with everything else.

Budget Friendly Soups from Betty Crocker.

Betters Homes & Gardens - Best Soups

Haven't tried this one yet but want to; I'm just not sure about the hard-boiled egg part:

Corn Chowder

½ lb. bacon
1 can cream-style corn
½ cup chopped onion
1 large can evaporated milk
4 cups diced potatoes
3 or 4 hard-boiled eggs
Generous amount of parsley

Dice bacon and fry. Brown onion in 2 tbsp. bacon fat. Dice 4 cups potatoes; cook in 4 cups water; when potatoes are cooked, add cream-style corn, evaporated milk, boiled eggs and parsley. Add bacon last. Bring to a boil. If possible, make a day ahead, letting it cool, then reheat when ready to eat; it enhances the flavor.

I would do it egg-free, too.