Minestrone a La Milanese - Eileen Ostler

1/4 lb. bacon
1/2 cup diced onion
1 clove garlic, quartered
6 beef bouillon cubes
6 cups boiling water
1/2 cup peeled, sliced carrots
1/2 cup diced celery
1 cup fresh green beans, cut in 1/2-inch slices
1/2 cup peeled, sliced potatoes
1 cup sliced zucchini squash
1 cup shredded cabbage
3 medium tomatoes, peeled and diced
1/4 cup chopped parsley
1 teaspoon basil leaves
1/2 tsp. freshly ground pepper
Grated Parmesan cheese

Place Dutch oven over medium heat. Add bacon and cook until bacon is browned and crisp. Remove bacon and drain on paper towels. Add onion and garlic to bacon fat in dutch oven and cook, stirring occasionally, until lightly browned. Add bouillon cubes, water, carrots, celery, green beans, and potatoes. Reduce heat to low. Cover with vac-control valve closed. Simmer 20-25 minutes. Add squash, cabbage, tomatoes, parsley, basil leaves and pepper. Cover and simmer 10 minutes. Crumble bacon and stir into hot soup. Serve with Parmesan, Mozzarella, or cheddar cheese sprinkled over the top. Makes about 2 quarts. Enjoy!!

White Bean and Ham Soup - Dave Prows

Saute ham, onion, and garlic. Add chicken stock and bring to a boil. Add white bean flour until thickened. Add Tabasco and fresh basil.

Veggie Soup - Dave Prows

Cut vegies bite size, smaller cut = cooks quicker

Chicken Stock
Celery
Onion
Garlic
Carrot
Green Onion
Tabasco
Red Jalapeno
Red Pepper
Thyme
Popcorn Flour

Quick Taco Soup - Karlene Von

2 cans chili
2 cans corn drained
1 can tomato soup
1 quart tomatoes
1 package taco seasoning (we use half a package)

dump all into a big pot and heat trough on the stove. serve with cheese, sour cream and tortilla chips.

Beef Stew - Louise Day

2 1/2 lbs beef cubes
8 carrots cut in quarters
8 medium potatoes cut in quarters
2 bay leaves
1 package onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 - 8 oz can tomato sauce

add to a roasting pan and mix. bake at 250 - 275 degrees for 6 to 8 hours.

Roasted Tomato Soup - Linda Jackson

2 1/2 lbs fresh tomatoes (mixed varieties)
6 cloves garlic pealed
2 small yellow onions sliced
vine cherry tomatoes for garnish (optional)
1/2 c extra-virgin olive oil
salt and pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 c chopped fresh basil leaves washed and dried (optional)
3/4 c heavy cream (whole milk tastes just fine)

preheat oven to 450 degrees
wash, core and cut tomatoes in halves. spread the tomatoes, garlic, onions and vine cherry tomatoes (leave whole and on the vine) onto a baking tray. drizzle with 1/2 c olive oil and season with salt and pepper. roast for 20 - 30 minutes or until caramelized.

remove from oven and transfer to a large stock pot. set aside vine tomatoes for later. add 3/4 of the chicken stock, bay leaves and butter. bring to a boil, reduce heat and simmer for 15 - 20 min or until liquid had reduced by a third.

add basil leaves to the pot. use and immersion blended to puree the soup until smooth or cool slightly and use a regular blender. return soup to low heat, add cream and adjust consistency with the remaining chicken stock. season with salt and pepper to taste.

Creamy Chicken Vegi Soup - Lisa Mercer

2 c chicken broth
3/4 c chopped celery
3/4 c chopped carrots
1/3 c chopped onion
1/2 - 1 c cubed chicken
cook until chicken is done and carrots are soft.

1/2 c flour
1 1/2 c broth
blend together and add to veggies. cook until thickened stirring constantly.

1 c milk
1/2 c light cream
1/2 c butter
add to soup, warm and serve.

White Bean Chile (10 Min Prep!) - Linda Olsen

2 - 15 oz cans great northern beans
1 can cream of chicken soup
1 1/2 soup cans of water
1 - 4 oz can diced green chilies
dash of garlic salt
1 can of chicken (tuna sized can)

dump all ingredients into a soup pan and heat until warm. serve with grated cheddar cheese and tortilla chips.