Minestrone Soup

Pic by Koko

This soup is soooo good. I had never had homemade minestrone and now I make it all the time.

Ingredients:

3 slices of bacon

2 tbsp. oil

1/2 yellow onion, chopped

1 1/2 tsp. garlic

1 cup canned diced tomatoes

2 stalks celery, chopped

1 carrot, chopped

1/2 cup green beans

1 tbsp. dry basil

1/2 can bean and bacon soup

1/2 can beef broth

1 cup water

1 cup small noodles

Directions:

Cut bacon into small pieces and fry in a pan until slighlty crispy. Add oil, onion and garlic. Stir constantly for about 5 minutes. Add tomatoes, celery, carrot, green beans, and basil. Simmer for 20 minutes. Add the bean and bacon soup, broth, and water. Mix thouroughly. Then add the noodles and let simmer 8 more minutes. Serve with parmesan cheese sprinkled on top, and soda crackers.

Zuppa Toscana Soup

I already have a recipe for this but, I like this one better. It's really flavorful!

Ingredients:

1/2 lb. Italian Sausage

1-2 Russet potatoes

1/2 yellow onion, chopped

1 tsp. minced garlic

1 can chicken broth

2 cups water

1/8 tsp. crushed red pepper

2 slices of bacon, diced

1/2 cup whipping cream

1 cup fresh Kale

Directions:

In a pan sautee sausage and add crushed red pepper together until browned. Take out of pan and set aside. In the same pan cook bacon, onion, and garlic for about 10min. Add the chicken broth, water and chopped potatos. Let simmer until potato is tender. Add the cream, Kale, and sausage at the very end to heat through.

Grandma's Homemade Chicken Noodle Soup

This is hands down the best soup you will ever have. I've made it a lot for events and everyone loves it.

Noodle Ingredients:
4 beaten eggs
4 tbsp. milk
1 tsp. salt
3 cups flour

Mix together all ingredients into a mixer with the dough attachment. Add flour gradually. Dough will still be sticky. Let rest ten minutes. Flour your work place generously you will need it. Roll out dough so it's very thin, but not transparent. Flouring as you go (really make sure the bottom of dough has lots of flour. Cut into 1/8 inch long strips then go across cutting them into 3 inches long each. (They really expand when cooked) Sprinkle flour over noodles and break apart.

Broth:
2 boxes chicken broth
3 chicken bouillon cubes
2 cups celery chopped
2 cups carrots peeled and chopped
1 tsp sage
1 tsp. salt
1 tsp. pepper
4 cups shredded chicken

In a large pan saute celery and carrots in olive oil, season with salt and pepper and sage. Pour in Chicken broth and fill remainder of the pot with water. Dissolve bouillon cubes in broth. Bring to boil and add noodles, separating them as you drop into broth. Add some of the remaining flour left behind into the broth to thicken. Add chicken. Simmer for 10 minutes and serve.

If you want to make it just like my Grandma she uses Turkey instead of chicken and just has the noodles with it.

White Bean Soup

This is a recipe from Jen, one of my good friends. It's super easy and I just tried it out a few days ago and it's really good and healthy.

Ingredients:

1 bottle Herdez green salsa

2 can white beans

2 can chicken, drained

1 tsp. cumin

1 box chicken broth

Cheese to sprinkle on top

Directions:
Simmer salsa in a pan then add remaining ingredients. Let cook for 10 minutes. Serve

Olive Garden's Zuppa Toscana

This is another one from my Mother in-law.

Ingredients:

1 lb. Italian Sausage

1/2 lb. Smoked bacon chopped

1 qt. water

2 14 oz. cans chicken broth

2 Lg. potatoes diced

2 garlic gloves crushes

1 med onion chopped

2 cups kale or Swiss chard chopped

2 cups heavy cream

salt & pepper

Directions:

Cook sausage and crumble as you go. Remove from pan and cook the bacon and remove. Add water, broth, potatoes, garlic, onion and simmer in the pan until potatoes are tender. Add meat and simmer an additional 10 minutes. Add kale, cream, and salt & pepper at the end.

Homemade Chicken Noodle Soup

Noodle Ingredients:

4 cups flour

4 eggs

enough water to make dough sticky

roll out doe to desired thickness and cut with a pizza slicer. Save until later.

Soup Ingredients:

1 large pot of half water/chicken broth

2-3 chopped cooked chicken breast

3-4 chopped carrots

3-4 chopped celery

1 jar chicken bouillon

Directions:

Cook until veggies are done then add your noodles and cook for a few minutes and you have homemade chicken soup. This was a recipe my old roommate would make for us in the winter, on a really cold day. I really liked it. Now i just need to get my Great Grandma's recipe.

Broccoli Cheese Soup

Ingredients:

6 cups Chicken broth

1 cup diced onion

2 tsp. salt

1 head broccoli, chopped

1 1/2 cup flour

1 1/2 cups butter

4 cups half & half

4 cups 2% milk

15 oz. Cheese whiz

Directions:

Boil chicken broth with the diced onions, chopped broccoli and salt. In another pan melt your butter and then add flour until smooth paste. Add to paste your half & half all at once and stir then add all the milk and stir until smooth. Bring to simmer then add cheese whiz and bring to boil to thicken. Test to see if broccoli and onions are tender. When veggies are tender add the pot of smooth cheese sauce into the broccoli and onions. You might need to whisk it a little bit.

Taco Soup

Ingredients:

1 lb. lean hamburger

1/2 cup onion

3 cups water

2 26 oz. stewed tomatoes

2 16 oz. kidney beans with juice

1 16 oz. tomato sauce

1 pkg. taco seasoning

1-2 cups frozen corn

Directions:

Cook the onions and hamburger together on med high and then add the rest of the ingredients. Simmer on low to thicken for 30 min. Serve with cheese, sour cream, chips, and avocado slices.

Tomato Tortellini Soup

Ingredients:

1 box chicken broth
1 pkg. Cheese Tortellini
3 Cans Progresso Tomato Soup
2 8oz. Cream Cheese

Directions:

Bring Chicken broth to boil. Then add the tortellini and cook for a few minutes then add the tomato soup. In a separate bowl mix cream cheese with a little bit of chicken broth to make it creamy. Add it to the tortellini mixture and simmer on low until creamy.

Creamy Chicken & Rice Soup

Ingredients:

6 Cups Chicken Broth

3/4 Cups Minute Rice

1/2 Bag of Mini Carrots Chopped

3 Stalks of Celery (if desired)

6 tbsp. Butter

6 tbsp. Flour

2 Cups Half & Half

2 Chicken Breasts (Shredded or Cubed)

Directions:

Boil broth, add carrots. Melt butter in separate sauce pan, stir in flour, & cook until bubbly. Remove from heat & add half & half. Take 1 Cup of broth & carrot mixture & add to butter/flour sauce. Put back on heat and let thicken. Add minute rice to broth and carrots. Once sauce has thickened add back to broth mixture. Fry chicken, either shredded or cubed & throw into soup. ~Serve with Frito's chips if desired.~ So yummy!

Quick Taco Soup

Fry Together:

1 lb Ground Beef

Onion Powder (as desired)

Add:

3 Cans Original Nally's Chili

1 1/2 Cups Frozen Corn

1 Packet Ranch Dressing

1 Packet Taco Seasoning

1 3-4oz. Can Green Chile's

1 15 oz. Can Tomato Sauce

1 1/2 Cups Water

Toppings:

Sour Cream

Cheese

Frito's Chips

Chicken Tortilla Soup

Ingredients:

4 chicken breasts or 2-3 lbs. of tenders

2 15 oz. cans black beans, undrained (you can substitute 1 can of white beans if you want)

2 15 oz. cans of Mexican stewed tomatoes or Spicy Rotel tomatoes

1 Cup. salsa

4 oz. can mild chopped green chilies

14 oz. can tomato sauce

tortilla chips or strips

grated mexican cheese

sour cream

Directions:

Combine all ingredients except chips, cheese and sour cream and cook on low in crock pot for 8 hours. Top with chips, cheese and sour cream. ENJOY!!!