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From: catherine k.
Vegetable Noodle Soup

This is real easy and real quick! Enjoy:-)

Vegetable Noodle Soup
*  3-1/2 cups of milk
*  1 package (16 ounces) frozen blended vegetables
*  1/2 cup of cubed American cheese
*  1 envelope of chicken noodle soup mix

In large saucepan, bring milk to a boil. Stir in vegetables and return to boil. Reduce heat; cover and simmer for 5-6 mins. Stir in cheese and soup mix. Return to boil, then reduce heat. Simmer uncovered, for 5-7 minutes or until noodles are tender and cheese is melted. Stirring occasionally.

This is so yummy. I love french onion soup and this is one of my favorite recipes, because it is so easy. I love my slow cooker and use it all the time, especially for soups. Use yours for this recipe and it will cook it self. This recipe also makes a good amount, so it is perfect for company.

French Onion soup
*  6 large onions
*  1/2 cup butter or margaine
*  6 cans (10-12 oz each), Condensed Beef Broth, undiluted
*  1-1/2 teaspoons Worchestershire Sauce
*  3 bay leaves
*  10 slices French Bread, toasted.
*  Shredded Parmesan and Mozzarella cheeses

In a large skillet, saute onions in butter until they are crisp-tender. Transfer to a 5 qt slow cooker. Add broth, Worchestershire sauce and bay leaves. Cover and cook on low for 5-7 hours or until the onions are real tander. When done discard bay leaves. Top each bowl of soup with french bread and cheeses.

This is so great on a cold night with warm bread and a green salad.

Ingredients:
*  5 lbs potatoes -- peeled and cubed
*  1 latge eek -- coarsely chopped
*  1 1/2 lb carrots -- peeled and cubed
*  1 bay leaf
*  4 teaspoon thyme
*  1 tablespoom each salt and white pepper
*  32 oz vegetable broth
*  4 cups water
*  5 cups milk
*  3 tablespoons vegetable oil
*  4 tablespoons flour
 

In a large pot, combine potatoes, leeks, carrots, bay leaf, thyme, salt and pepper. Add broth and enough water to cover vegetables.  Bring to a boil. Turn heat to simmer and cook until vegetables are soft.

In a separate pan, heat milk. When vegetables are soft, add milk to vegetable mixture.

Make a roux, or paste, by combining the oil and flour. Stir into hot soup, a tablespoon at a time, allowing several minutes of cooking between each addition until soup reaches desires thickness. Remove bay leaf before serving.

My dad's all time favorite!  This was always made for Superbowl Sundays and served with sandwiches.

Ingredients:
*  4 oz. kielbasa, coarsely chopped
*  2 carrots, thinly sliced
*  1 large onion, thinly sliced
*  1 red or green pepper, chopped
*  1/3 cup flour
*  1/8 tsp. dry mustard
*  5 cups chicken broth
*  2 cups KRAFT Shredded Sharp Cheddar Cheese

Cook kielbasa, carrots, onion and pepper in medium saucepan until vegetables begin to soften. Stir in flour and mustard.

Gradually pour broth into saucepan, stirring until smooth.  Simmer 10 minutes.

Add cheese, 1/3 cup at a time, stirring constantly, while simmering over low heat. Do not allow chowder to boil.

1/3 Cup Margarine or Butter
1/3 Cup Flour
1/2 tsp Salt
2 1/2 Cup Milk
4 Cup Gouda cheese, Shredded
1 Cup Apple juice

Melt margarine or butter in a saucepan over low heat. Blend in flour and salt.  Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted.  Add juice; heat thoroughly, stirring occasionally.

Makes four 1 1/4 cup servings.

1 package dried black beans
1  diced green pepper
1  diced yellow onion.
3 minced cloves of garlic
2 Tb olive oil
1 bay leaf
dash oregano
salt and pepper to taste
10 cups of water.
Splash of white vinegar
2 Tbl of sugar

take veggies and garlic and saute in olive oil till soft. place in pressure cooker and add beans and water, oregano, bay leaf, salt and pepper. cook at medium pressure for 40 to 50 minutes.

before serving add vinegar and sugar. serve over white rice.

Alternate cooking method:  same routine, but reduce water by 1/2 and place in crock pot on high for 5 hours.

1 T butter
1/2 C diced onion
1/2 lb cabbage, shredded
1/2 c carrots, sliced
3/4 c diced potatoes
1/2 c turnips, chopped
4 c stock
1 bayleaf
salt and pepper to taste

saute onions in butter, add cabbage, carrots and turnips. cover and cook 10 minutes. .. ad stock, bayleaf, potatoes and simmer 1 1/4 hrs.

Ingredients:
*  1 small onion or 3 scallions, chopped
*  3 cup  fresh kale; chopped
*  1/2 teaspoon garlic powder
*  1/8 teaspoon black pepper
*  1/8 teaspoon tumeric
*  1/3 cup  vegetable broth
*  3 cups  pre-cooked rice
*  8 cups vegetable broth
*  1/4 cup  lemon juice
*  1 tablespoon soy sauce

In a large pot, saute onion, kale, and seasonings in 1/3 c vegetable broth over medium heat for 5 minutes.  Add remaining ingredients and simmer for 10 minutes longer.  Serve hot.

Note:  this is awesome if you serve it sprinkled with fresh parsley and a slice of lemon

This is a cold weather fave ...

1 package dry great northern beans
6 cans vegetable broth
6 carrots, roughly chopped
1 stalk celery, finely chopped
1 large yellow onion, diced
4-6 cloves of garlic, chopped (adjust to taste)
2 -3 tsp rubbed sage (again to taste)
2 tbsp olive oil
salt and pepper to taste
parmesean cheese

* also if you're a carnivore you can sautee about 1/3 lb of diced pancetta or irish bacon with the onions, carrots and garlic. be sure to adjust the salt content though.

for croutons
4 tbsp olive oil
3 cloves garlic
1 tbsp parsley
12 slices crusty Italian bread

*this uses the 'quick method' of cooking dry beans - otherwise you should  soak the beans overnight and count on a much longer cooking time (3 hours) check dry beans for 'duds' and then rinse throughly in cool water. cover in  large stockpot with cool, lightly salted water and bring to a boil. reduce heat and simmer for 1 hour. meanwhile, chop veggies and prepare infused oil for crutons.

For crutons - place oil, skinned and halfed garlic and parsely in a small pan. add fresh pepper to taste and warm on low flame for rest of time beans cook, careful never to boil.

back to soup. after beans have cooked for a hour they should be fairly soft. drain them, dividing into 3/4 and 1/4 portions, and set aside. in the same stock pot sautee onions, garlic, carrots, celery and spices (pancetta or bacon also if so desired). when onions are transluscent, add  3/4 of the beans, salt and pepper to taste, and veg broth, stirring to combine. bring to a boil then simmer on medium heat.

with the remaining beans, mash well with a potato ricer or masher.  add to the soup - this will thicken the stock and give it a creamy texture. cook soup for a further 35 minutes or until beans are tender. Check for salt level before you serve - this dish tends to be a bit 'flat' if you dont use the pancetta/bacon and I find I use more salt than normal in it.

for the crutons, brush both sides of Italian bread slices with infused oil. bake at 300 , turning halfway through so both sides crisp and brown.

to serve place 2 crutons in the bottom of bowl and cover with soup. drizzle a little of the remaining infused oil on top and sprinkle with parmesean cheese.

This is also excellent next day. As with most soups, the flavors mingle and become even more intense as it ages (slightly).

 1 cup barley
 1 lkarge onion, chopped
 2 cloves garlic, chopped
 4 slices of ginger
 2 cans whole tomatoes, peeled & cut into chunks
 2 carrots chopped
 1 small can kideny beans
 1 tsp curry powder (optional)
 4 stalk of celery cut into small pieces
 2-3 potatoes peeled & chopped
 5 cups water

 Place barley in large Pyrex bowl, add water, cover with plastic wrap and nuke for 20 minutes on full power.  May need 10 more minutes until barley is cooked.

 Saute onion, garlic, ginger & curry in nonstick pan.

 Continue to saute adding the remaining ingredients; bring to a boil and turn to a simmer.

 Simmer 30-45 minutes until potatoes & carrots are cooked.  You may have to add more water.

 Serve with hot bread.

I love this recipe because it's great for "I don't know what to make nights" and only takes about 1/2 hour from start to finish

Ingredients:
*  1 medium onion, chopped (about 1/2 cup)
*  1 tablespoon vegetable oil
*  1/2 cup uncooked rosamarina (orzo) pasta
*  4 cups chicken or vegetable broth ( I use veggie broth)
*  1 teaspoon ground mustard (dry)
*  1 bag (16 ounces) frozen sweet peas, potatoes and carrots, thawed
*  1 can (16 ounces) great northern beans, rinsed and drained
*  1 cup Bisquick baking mix
*  2/3 cup cornmeal
*  1/4 teaspoon dried oregano leaves
*  1/4 teaspoon dried basil leaves
*  2/3 cup milk

1.  Cook onion in oil over medium heat in Dutch oven, stirring occasionally, until crisp-tender.
2.  Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
3.  Stir together baking mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
4.  Drop dough by tablespoonfuls onto boiling stew; reduce heat to low.  Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

My next door neighbor growing up gave me this recipe.....she makes the best minestrone in the world!!!  This recipe makes a hearty dinner for 4 adults, but I ususally double the recipe and freeze the leftovers for another meal.

Ingredients:
*  2 cans garbanzo beans
*  1 cup uncooked small macaroni (like dittalini or tiny shells)
*  1 can chopped tomatoes
*  3 Tbs olive oil
*  1 cup chopped onion
*  4 cloves crushed garlic
*  1 cup chopped celery
*  1 cup cubed carrot
*  1 cup cubed zuchinni
*  1 cup chopped green pepper
*  1 medium potato cubed
*   2 tsp salt
*   1/4 tsp black pepper
*   1 tsp oregano
*   1 tsp basil
*   1 Tbs parsley
*   5 cups water or vegatable stock

In a large kettle, saute the garlic, onions, and green pepper in olive oil until soft.

Add carrots, celery, salt, oregano, black pepper, and basil. Mix well and cook covered over low heat for 10 minutes.

Add potato, zucchini, garbanzo beans in their juice, and 5 cups water or stock.  Cover and simmer 15 minutes.

Add chopped tomatoes and their juice. Keep at low heat until you are ready to serve.

10 minutes before serving add pasta and boil gently for 10 minutes. Top with parsley and fresh grated parmesan cheese.

4 Tbsp butter
2 Tbsp flour
4 c. lager beer
pinch salt, nutmeg, ginger, cinnamon
4 egg yolks, beaten
1 Tbsp sugar
1 c white wine
1 Tbsp grated lemon peel
shredded lettuce
Sliced radishes
sour cream

Melt the butter and stir in flour to make a paste. stir in beer and spices, mix well and continue to heat. beat egg yolks in a bowl , gradually stir in a cup of the hot beer mixture, return the entire mixture to the pan, and stir in sugar, white, and lemon peel.  heat gently, stirring constantly. do not allow soup to boil.  por hot soup into serving bowls and top with shredded lettuce, radish slices and dollops of sour cream.

The crockpot saves my life on many occasions......here's one of the ways.

Ingredients:
*  1 can (46 oz.) tomato juice
*  8 oz. tomato sauce
*  3 beef bouillon cubes  (I use veggie bouillion)
*  1/2 cup boiling water
*  3 peppercorns
*  1/2 bay leaf
*  1/4 tsp. leaf basil
*  1/2 small onion (sliced thin)
*  3 Tbsp. sugar
*  2 whole cloves

Stir all ingredients together in Crock Pot.   Cover and cook on low 5-10 hours.  Strain the seasonings (bay leaf, cloves, etc) out before serving.

Pronounced "pasta fazhool" here in New York, this is a killer.

Ingredients:
*  2 stalks celery, chopped
*  1 medium onion, chopped
*  3 cloves garlic, minced
*  1 to 2 teaspoons parsley
*  1 to 2 teaspoons Italian seasoning
*  1/4 teaspoon crushed red pepper
*  salt to taste
*  1 (14.5 ounce) can chicken broth  (I use veggie broth)
*  2 medium tomatoes, peeled and chopped
*  1 (8 ounce) can tomato sauce
*  1/2 to 3/4 cup uncooked small shell or elbow macaroni
*  1 (16 ounce) can cannellini beans or white kidney beans, undrained
*  grated Parmesan cheese
 

(1)   Saute celery, onion, garlic, parsley, Italian seasoning, red pepper and salt. Add chicken broth, tomatoes, and tomato sauce, and simmer on  low for 15 to 20 minutes.
(2)  Add pasta and cook 10 to 15 minutes until pasta is tender.
(3)  Add undrained beans and mix well. Serve with grated Parmesan cheese sprinkled on top.

I have made this a coupe fo times and each time add something else.  Usually more of the spices and I have found that it works just as well with chicken breasts.  Also, I usually thicken the stew with a bit of corn starch to make it a more fulfilling meal.

2 teaspoons olive oil
6 chicken thighs, skin removed boneless
1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon gound cinnamon
2 cups 1-inch pices peeled russet potatoes
1 cup canned low-salt chicken broth
1 14 1/2 - 16 ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

Heat 1 teaspoon oil in Dutch oven over medium-high heat.  Season chicken with salt and pepper.  Add to dutch oven; sauté until brown on all sides about 8 minutes.  Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat.  Add onion & garlic;  sauté until golden , about 5 minutes.  Add curry powder, cumin, and cinnamon, stir 1 minute.  Return chicken to pot.  Add potatoes, broth & tomatoes.  Cover and simmer 15 minutes.  Uncover & simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes.  Season with salt & pepper.  Spinkle with cilantro.

I know Crev sent out a cabbage soup, and while this has a cabbage base, it's a different take on it.

Ingredients:
*  1 1-pound cabbage, cored, quartered
*  2 tablespoons (1/4 stick) butter
*  1/2 cup chopped onion
*  1/2 cup grated peeled russet potato
*  1/2 teaspoon ground mace
*  2 tablespoons all purpose flour
*  2 1/2 cups milk
*  2 1/2 cups canned low-salt chicken broth (I use veggie broth)
*  2 tablespoons chopped fresh parsley
*  2 tablespoons chopped fresh chives
*  2 tablespoons freshly grated Parmesan cheese

(1)  Place cabbage in large bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain well. Pat dry with paper towels. Cut cabbage into thin shreds.
(2)  Melt butter in heavy large saucepan over low heat. Add onion; sauté until tender but not brown, about 10 minutes. Add cabbage and potato, stir 5 minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth.  Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes.
(3)  Cool slightly.  Puree soup in batches in blender until smooth  (I find that about a cup at a time works best).  Return soup to same saucepan.  Season with salt and pepper.
(4)  Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.

You can make this soup ahead of time, just store it in the fridge and warm gradually on the stove.

Got this from another magazine. I have not made it yet, but I cut it out because it sounded interesting. If anyone makes this before I do, I would love to hear what you think. When I do get around to making it, I'll post my review. In the mean time, here it is. Just a note though, if you are counting calories, looks like this soup is loaded with them...lol

BLT soup
*  3 tablespoons butter or margarine
*  2 teaspoons vegetable oil
*  3 cups cubed French bread
*  1 pound sliced bacon
*  2 cups finely chopped celery
*  2 tablespoons sugar
*  6 tablespoons all-purpose flour
*  5 cups chicken broth
*  1 jar(16 oz) picante sauce
*  1 can(8oz) tomato sauce
*  1/8 teaspoon pepper
*  3 cups shredded lettuce

In a large sauce pan over medium, heat butter and oil. Add the bread cubes; stir until golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute. Add brith, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes. Just befreo serving, add lettuce and heat through. Garnish with Croutons and bacon.

Makes 8 servings

One of the few things I miss about being a carnivore is this soup!

Ingredients:
*  1/2 pound extra lean ground beef
*  1 egg, slightly beaten
*  2 tablespoons fine dry bread crumbs
*  1/2 teaspoon dried basil
*  1/2 teaspoon onion powder
*  5 3/4 cups chicken broth
*  2 cups thinly sliced escarole (spinach will work in a pinch)
*  1/2 cup orzo macaroni, uncooked (sometimes I use dittalini or tubetini)
*  1/3 cup finely chopped carrot
* grated Parmesan cheese

(1)  In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls.

(2)  In large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs. Return to boil; reduce heat  to medium.  Cook at slow boil for 10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.

This is great garnished with a little parsley and paprika.

Ingredients
*  1 pound yellow onions (about 3 medium), sliced
*   2 tablespoons butter or margarine
*   4 cups chicken broth
*   1 dash pepper
*   1 dash dried thyme
*   1/4 teaspoon salt, optional
*    2 cups milk, divided
*    1/3 cup all-purpose flour

In a 3-qt. saucepan over medium heat, saute onions in butter.  Add broth, pepper, thyme and salt if desired; bring to a boil.  Reduce heat; cover and simmer for 20 minutes. Add 1 2/3 cups milk. Stir flour into remaining milk until smooth; add to soup.  Bring to a boil; boil and stir for 2 minutes or until thickened.

Since I love reuben sandwiches.... this soup strikes my fancy

*  2 cans (14-1/2 oz) chicken broth
*  2 cups shredded lettuce
*  1 cup uncooked medium egg noodles
*  1/2lb fully cooked kielbasa, halved
*  1/4 cup chopped onion
*  1/2 teaspoon careway seeds
*  1/4 teaspoon garlic powder
*  1 cup shredded swiss cheese

In large sauce pan, combine the first seven ingredients, bring to a boil. Reduce heat; cover and simmer for 15 mintues or until cabbage or noodles are tender. Garnish with Swiss cheese.

Makes 4 servings

Ingredients:
*  2 tablespoons butter or margarine
*  1 small onion, chopped
*  1 stalk celery, chopped
*  3 cups chicken broth (I use veggie broth)
*  8 cups broccoli flowerets and stalks
*  3  tablespoons butter or margarine
*  3 tablespoons all-purpose flour
*  2 cups milk
*  ground black pepper

(1)  Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
(2)   Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
(3)   In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season  with pepper and serve.

I'm a loser but one of my fave vegetables is lima beans so I farted around until I came up with a soup dish worthy of this noble bean......*snort*

Ingredients:
*  1 (16 ounce) bag dry lima beans
*  4 cups water
*  5 carrots, peeled and chopped
*  1 leek, white part only, chopped
*  1 shallot, finely chopped
*  2 stalks celery, chopped
*  4 vegetable bouillon cubes
*  8 cups water
*  2 tablespoons olive oil

(1)  Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
(2)  In a soup pot, sauté vegetables in olive oil until onions and celery are just translucent. Add lima beans, and sauté for another 2 to 3 minutes.
(3)  In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a lowheat for 1 to 1 1/2 hours.

This was a recipe my mom use to make. She was into using ready-to-serve food items and then doctoring them to add her own special touch. This is a great recipe for the slowcooker.

Minestrone Stew
*  1 lb ground beef
*  1 small onion, chopped
*  1 can (19-oz) ready to serve minestrone soup
*  1 small can of pinto beans, drained and rinsed
*  1 can (14-1/2oz) stewed tomatoes
*  1 can whole kernal corn, drained
*  1 can (4 0z) chopped green chilies
*  1 teaspoon salt
*  1/2 teaspoon garlic powder
*  1/2 teaspoon onion powder

Brown beef and onion until there is no pink, drain. Put into a slowcooker. Add remaining ingredients; mix well. Cover and cook on low for 4-6 hours, or until heated though.