Tomato Basil Bisque

3 (14.5 oz) cans Italian seasoned diced or stewed tomatoes

1 t. basil leaves

1 t. tarragon

1/2 cup butter

2 T. sugar

1 pint (2 cups) heavy whipping cream

salt and pepper to taste

 

Puree tomatoes in blender or food processor with herbs and sugar until smooth. Place the pureed mixture into a stockpot over medium heat, stir in butter and whipping cream. Heat and stir until the butter is melted; do not boil. Serves 4-6

Submitted by: Leslie Hanson via Tina Gregoire

Minestrone Soup

1 jar spaghetti sauce
2 cups chicken broth, vegetables, kidney beans, ground beef. 

Cook in crockpot.

Submitted by: Marci Cannon

Cheese Soup

2 cup Boiling Water

2 cup chopped potatoes

½ to1 cup carrot slices

1 cup celery

¼ cup chopped onion

1 ½ tsp. salt

¼ pepper

Combine the above, cover, and simmer about 15 minutes.  Do Not Drain. Make White Sauce.

 

White Sauce for cheese soup

¼ cup flour

¼ cup butter

2 cups milk

2 cups grated cheddar cheese

Mix flour and melted butter.  Add milk and cook until thick or boiling. Turn off heat and add the cheese.  Stir until cheese is melted then add to vegetables.  Do not boil after mixing.

Submitted by: Christina Hilton

Lentil Soup

– I usually half this recipe for my family.

 

1 Tablespoon oil

2 onions, diced

2 cloves garlic, minced

2 cups dry lentils

8 cups water 4 chicken bouillon cubes

1 can tomato paste

1 Tablespoon ground cumin

 

Sauté onions in oil until tender.  Add garlic, sauté. Add lentils, water, and bouillon and cook 30 minutes.  Add tomato paste and ground cumin.  Cook 15 minutes more. Serve with your choice of squeeze of lemon, grated cheese, sour cream, etc…

Submitted by: Christina Hilton

White Chili

3 cans great northern beans, rinsed and drained
3 cups cubed cooked chicken breast
1 jar Alfredo sauce
2 cups chicken broth
1 to 2 cans chopped green chilies
1 1/2 cups frozen gold and white corn
1 cup shredded Monterey Jack cheese
1 cup shredded pepper jack cheese
1 cup sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 Tbs ground cumin
1 1/2 tsp white pepper
1 to 1 1/2 cayenne pepper
Salsa verde and chopped fresh cilantro, optional

In a 5 or 6 quart slow cooker, combine the first 15 ingredients.  Cover and cook on low for 3-4 hours or until heated through, stirring once.  Serve with salsa verde and cilantro if desired.

Submitted by Jocile Wilson (from Taste of Home Magazine)

Simple Chicken Soup

2 cans reduced sodium chicken broth
1 Tbs dried minced onion
1 pkg frozen mixed vegetables
2 cups cubed cooked chicken breast
2 cans reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

In a large saucepan, bring the broth and onion to a boil.  Reduce heat.  Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender.  Stir in the chicken and soup.  Heat through.

Submitted by Jocile Wilson