Turkey Pasta Soup

1 C uncooked small pasta shells

1 lb lean ground turkey (or turkey sausage)

2 medium onions, chopped

2 garlic cloves, minced

3 cans chicken broth

2 cans white kidney or cannellini beans, rinsed and drained

2 cans Italian stewed tomatoes

2 t dried oregano

2 t dried basil

1 t fennel seed, crushed (not needed if using sausage)

1 t pepper

1/2 t salt

1/4 t crushed red pepper flakes

Cook pasta according to package directions. Meanwhile, in a durch oven or soup kettle, cook the turkey, onions and garlic over medium heat until meat is no longer pind; drain. Stir in the broth, beans, tomaotes and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Drain pasta and add to the soup. Cook 5 minutes longer or until heated through. Yield: 10 servings.

Hamburger Soup

From cooks.com

2 lbs ground beef

½ t salt

¼ t pepper

¼ t oregano

¼ t basil

1/8 t seasoning salt

1 pkg onion soup mix

6 C boiling water

1 can tomato sauce

1 T soy sauce

1 C celery leaves

1 C sliced carrot

1/3 C dried split peas

1 C elbow macaroni

grated parmesan cheese

Directions

1. In a large saucepan, brown meat, drain fat

2. Add salt, pepper, oregano, basil, seasoning salt

3. Stir in boiling water, tomato sauce, and soy sauce

4. Cover and simmer 15 min

5. Meanwhile, prepare celery, celery leaves, and carrots. Add to simmering mixture with split peas and continue to simmer for 30 min

6. Add macaroni and simmer for 30 min longer, adding more water if necessary and stirring occasionally

7. Serve sprinkled with Parmesan cheese

Creamy Vegetable Soup

Bev Lawson

4 medium peeled and diced potatoes

1 lb bag baby carrots

1 head cauliflower (chopped)

1 head broccoli (chopped)

2 family size cans cream of chicken soup (4 regular size)

1/2 lb grated cheese

Cook potatoes and carrots until not quite done in just enough water to cover them. Then add broccoli and cauliflower. Cook until tender with still just enough water to barely cover. Add the 2 cans of soup. Cook until all vegetables are tender and the soup is thickened. Add the cheese in a little at a time until it is all melted.

Tomato Bisque

Cheryl Davis

2 Jars Classico Tomato Basil spaghetti sauce
1 bag (8oz) shredded Parmesan cheese
12 oz sour cream
Diced garlic, gresh or 1/2 t. from jar
1 t. oregano
dash of olive oil

Briefly mix all ingredients in blender (do not over mix). Warm in crock pot.

Potato Soup

4 tablespoons butter, divided

1 large onion, finely chopped

6 medium potatoes, (about 3 pounds), peeled and roughly chopped

2 large carrots, peeled and roughly chopped

5 cups chicken broth

3 tablespoons flour

1 cup half and half

about 1 teaspoon lemon juice

a few drops of tabasco

In a large stock pot, melt 1 tablespoon butter. Add onion and cook until softened about five minutes. Add potatoes, carrots and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, or until vegetables are softened. Using potato masher, roughly mash vegetables in pot, not into a puree, but into small pieces. In a small bowl, combine remaining 3 tablespoons butter and flour into a smooth paste. Stir into soup. Bring to a boil, stirring constantly and cook for about three minutes, or until soup thickens. Stir in half and half; reduce heat and do not return soup to a boil. Season to taste with salt and pepper, lemon juice and a bit of tabasco. Garnish soup with chives.

Chunky Cheese Soup

2 C water
2 C peeled and diced potatoes
1/2 C diced carrots
1/2 C chopped celery
1/4 C chopped onions
1-12 t salt
1/4 t ground black pepper
1 C cooked ham, cubed
1/4 C butter
1/4 C flour
2 C milk
2 C shredded cheddar cheese

In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender. Mix the ham into the vegetable mixture. In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the cheese until melted. Mix the melted cheese mixture with the vegetable mixture and serve.

Leftover Turkey Soup

This is my friend Marilee's recipe. So tasty, no one will ever know how quick and easy it is!

1/2 C chopped onion
2 medium carrots, sliced
1 large stalk celery, sliced
2 cans chicken broth
3 C water
1 (.7 oz) env Good Seasons Italian salad dressing mix
2 C cubed cooked turkey
1/2 t chicken bouillon
3/4 C bite sized pasta (uncooked)

Cook onion, carrot, and celery in small amount of oil in large saucepan for 3 to 5 minutes or until tender-crisp, stirring occasionally. Add chicken broth, water, dressing mix, and bouillon. Bring to boil. (Optional: add a peeled, cubed potato or a handful of dehydrated potato here) Add turkey and pasta; cover. Reduce heat to medium-low; simmer 10 o 12 minutes or until pasta is tender.

White Bean Chicken Chili

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 pound diced, cooked chicken meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 jar salsa verde
  
• 1 (16 ounce) can diced tomatoes with green chilis
  
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 (15 ounce) can white beans
• 2 ears fresh corn (or canned or frozen)
  
• salt to taste
• ground black pepper to taste
• 1 lime, sliced

DIRECTIONS

Heat oil, and cook onion and garlic until soft. Stir in broth, salsa verde, tomatoes, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

Mexican Chicken Corn Chowder

1-1/2 lbs boneless, skinless chicken breasts
1/2 C chopped onion
1 to 2 garlic cloves, minced
3 T butter or margarine
2 chicken bouillon cubes
1 C hot water
1/2 to 1 t ground cumin
2 C half and half
2 C shredded Monterey jack cheese
1 can cream-style corn
1 can (4 oz) chopped green chilis, undrained
1/4 to 1 t hot pepper sauce
1 medium tomato, chopped

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is not longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Yield: 6-8 servings

Taco Soup

From Judith

• 1 lb Hamburger
• 1 sm. chopped onion
• 1 pkg. taco seasoning mix
• 1 8 oz. tomato sauce
• 1 can corn (with juice)
• 1 can Black beans (with juice)
• 1 can Kidney beans (with juice)
• 1 28 oz. stewed tomatoes
• 1-2 T. sugar

1. Brown hamburger and onion, place in a large pot and add taco seasoning, tomato sauce, corn, black beans, kidney beans, stewed tomatoes & sugar.

2. Simmer for 2-4 hrs or cook in a slow cooker on low for 6-8 hrs. Garnish with tortilla chips, sour cream, cheese, avocado, and tomatoes.