Black Bean & Quinoa Chili

** Recipe from Closet Cooking **

* 1 c. quinoa, rinsed
* 2 c. water
* 1 Tbl. oil
* 1 onion, chopped
* 4 cloves garlic, chopped
* 1 jalapeno pepper, chopped
* 1 Tbl. chili powder
* 1 Tbl. cumin, toasted and ground
* 1 (28 oz.) can crushed tomatoes
* 2 (19 oz.) cans black beans, drained and rinsed
* 1 green bell pepper, cut into bit sized pieces
* 1 red bell pepper, cut into bit sized pieces
* 1 zucchini, cut into bit sized pieces, optional
* 1 Tbl. chipotle chili in adobo sauce, chopped
* 1 tsp. dried oregano
* salt & pepper to taste
* 1 c. corn, fresh, frozen or canned
* 1 handful cilantro, chopped

Simmer the quinoa in the water until absorbed, about 20 min.  Heat the oil in a pan.  Add the onions and saute until tender, about 5-7 min.  Add the garlic, chili powder and cumin and saute until fragrant, about 1 min.  Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper & simmer for 20 min.  Add the quinoa and corn & simmer for 5 min.  Remove from the heat and stir in the cilantro.

Lasagna Soup

** Recipe from  a farm girl's dabbles **

Soup:
* 2 tsp. olive oil
* 1-1/2 lbs. Italian sausage
* 3 c. chopped onions
* 4 garlic cloves, minced
* 2 tsp. dried oregano
* 1/2 tsp. crushed red pepper flakes
* 2 T. tomato paste
* 1 28-oz. can fire roasted diced tomatoes
* 2 bay leaves
* 6 c. chicken stock
* 8 oz. mafalda or fusilli pasta
* 1/2 c. finely chopped fresh basil leaves
* salt and freshly ground black pepper, to taste

Cheese Mixture:
* 8 oz. ricotta
* 1/2 c. grated Parmesan cheese
* 1/4 tsp. salt
* pinch of freshly ground pepper
* 2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces,  & brown for about 5 min. Add onions & cook until softened, about 6 min. Add garlic, oregano & red pepper flakes. Cook 1 min. Add tomato paste & stir well to incorporate. Cook 3 -4 min, or until the tomato paste turns a rusty brown color.  Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil & then reduce heat and simmer 30 min. Add uncooked pasta & cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare cheese mixture. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.  To serve, place a dollop of cheese mix in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Panera Bread's Broccoli Cheddar Soup

** Recipe from The Best Me **

* 1/2 med. onion, chopped
* 5 Tbl. butter, divided
* 1/4 c. flour
* 2 c. half & half
* 2 c.. chicken broth
* 8 oz. broccoli, chopped (finely or chunky - depending on how you like your soup!)
* 1 c. shredded carrots
* salt & pepper to taste
* 2 c. grated sharp cheddar cheese
* 1/4 tsp. nutmeg

Melt 4 Tbl. butter in large saucepan over medium heat. Whisk in flour & cook 3-4 min. stiring frequently.  Slowly add half & half while whisking. Add broth while still whisking. Simmer 20 min.
Meanwhile chop onion and saute in 1 Tbsp. butter. Chop broccoli and grate carrots.  Add veggies to the saucepan and continue simmering for additional 20 min, or until tender.  Add salt & pepper to taste.  Add cheese and stir until well blended.  Stir in nutmeg. Serve hot.

Serves: Approx. 5

Chicken, Ranch & Rice Soup

** Recipe from Picky Palate **
* 2 Tbl. extra virgin olive oil
* 1 medium onion, finely chopped
* 2 large carrots, peeled and sliced
* 3 stalks of celery, chopped
* 3 Tbl. fresh minced garlic
* 2 large boneless skinless chicken breasts
* 1 c. dry rice, steamed….comes out to about 3 c. cooked
* 64 oz. chicken broth
* 1 Tbl. dry Ranch Dressing seasoning
* 1/2 tsp. kosher salt
* 1/4 tsp. fresh cracked black pepper
* 2 Tbl. Dijon Mustard
* 1 tsp. hot sauce, like Tabasco (optional)
Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 min. or until softened slightly. Stir in garlic and cook for 1 min. Stir in chicken & rice then pour in broth. Stir, then season with ranch seasoning, salt, pepper & add in Dijon and hot sauce. Reduce heat to low & simmer until serving. Taste and season accordingly.

Tortilla Soup

** Recipe from Envy My Cooking **

* 5 chicken breasts, cooked and cubed (could use canned)
* 3 cloves garlic
* 1 onion
* 3 Tbl. butter
* 3 Tbl. flour
* 6 c. milk
* 6 c. chicken broth
* 1 can creamed corn
* 2 tsp. cumin
* 1 pkg. fajita seasoning
* 1 Tbl. cilantro
* 1 can Herdez Salsa
* 1-15 oz. can tomato sauce
* 1-12 oz. tomato paste

Mix garlic, onion, butter and flour together in a big saucepan until brown. Then add all the remaining ingredients. Best if cooked on low for a couple hours for more flavor. While soup is cooking fry a corn tortilla and cut into strips for top of soup. Could also top soup with sour cream, avocado, Monterey Jack cheese, cilantro and a lime wedge.

Chicken Tortilla Soup

** Recipe from keyingredient.com **

* 1 Rotisserie Chicken, pre-cooked from your grocers deli (skin removed and meat peeled off)
* 5 c. chicken stock ( or one 32 oz. container (4 cups) + 1 cup of water if you’d like)
* 1 can tomato sauce
* 1 can diced or chopped tomatoes
* 1 c. frozen corn (or 1 can, drained)
* 2 Tbl. butter
* 1 onion, diced
* 1 c. celery, diced
* 6 cloves garlic, minced
* 1 jalapeno, stems & seeds removed then finely diced
* 1 tsp. hot sauce

Spice Blend:
* 4 tsp. Kosher salt
* 1 tsp. black pepper
* 1 tsp. cumin
* 1 tsp. chipotle chili powder

* corn tortilla chips or strips (your favorite)

After you’ve peeled meat from your chicken, chop it into bite size pieces then put in a bowl with the juices that came from its container. Set aside. Combine your spices in a small bowl and mix well then set aside. In a large pot or Dutch oven over medium high heat, melt your butter then add the onion, celery, garlic & jalapeno. Sprinkle about 1/2 of your spice blend over the top then saute for about 5 min. until the veggies have become tender. Add the stock, tomato sauce, diced tomatoes, corn, hot sauce and remaining spice blend. Stir well and bring up to a simmer. Once it starts simmering, lower the heat to medium low and continue simmering (uncovered) for 5–10 min, stirring occasionally. Add your chicken to warm thru then taste for any seasoning adjustment you may want to make. Turn off heat then cover until ready to serve. Sprinkle tortilla strips or crushed chips over the top when serving.

Green Chili Chicken & Lime Soup

**Recipe from Jenny Flake **

* 2 Tbl. extra virgin olive oil
* 1 onion, chopped
* 4 cloves fresh or roasted garlic, minced
* 80 oz. chicken broth, (2 1/2 cartons of the 32 oz.)
* 10 oz. can rotel tomatoes, mild
* 7 oz. can diced green chilies
* 4 medium boneless, skinless chicken breasts; cooked, shredded & lightly seasoned with salt and pepper
* 2 1/2 c. cooked rice of choice
* 1/4 c. fresh lime juice
* 1 1/2 tsp. ground cumin
* Pinches of Kosher salt, fresh cracked black pepper & garlic salt with parsley to taste
* 1 bunch of fresh cilantro, chopped
* fresh diced avocados, drizzled with lime juice
* 1 c. shredded cheddar cheese
* tortilla chips

Place oil into a large dutch oven over medium heat. Saute onion for 5 min. then add in garlic; cook for 1 min. Stir in broth, tomatoes, chilies, chicken, rice, lime juice & seasonings. Cook for 5 min; taste & season according to your liking. Right before serving add chopped cilantro. Serve soup with fresh diced avocado, shredded cheese & crushed chips if desired.

Quick Italian Soup

**Recipe from Betty Crocker**

* 1 lb. ground beef
* 1 med. onion, chopped (1/2 c.)

* 1 box Hamburger Helper lasagna

* 5 c. hot water

* 1 can (14.5 oz.) whole tomatoes, undrained

* 1 c. frozen corn

* 2 Tbl. grated Parmesan cheese + additional for topping, if desired

* 1 sm. zucchini, chopped (1 c.)

In 4 qt. dutch oven, cook beef & onions over med-high, 5-7 min., stirring occasionally until beef is thoroughly cooked; drain. Stir in water, Hamburger Helper sauce mix pouch, tomatoes, corn & cheese; break up tomatoes. Heat to boiling, stirring constantly. Reduce heat, cover & simmer 10 min, stirring occasionally. Stir in Hamburger Helper pasta pouch & zucchini. Cover & cook 10 min. longer. Sprinkle each serving with additional grated cheese.

Baked Potato Soup

** Recipe from Sisters Stuff **

* ¼ c. butter

* ¼ c. chopped onion

* ¼ c. flour

* 14 oz. can chicken broth

* 1 can evaporated milk

* 2 lg. or 3 med. baked potatoes

* salt & pepper to taste

* optional: bacon, grated cheese, green onion

Melt butter in medium saucepan. Add onion and sauté until tender. Stir in flour, and then add broth and milk. Scoop pulp from one potato and mash; add to soup. Bring to boil and then add the rest of the potatoes (scoop the pulp and cut into cubes). Top with crumbled bacon, cheese, and green onion.

Mimi's Cafe Corn Chowder

** Recipe from crazycraftycousins.blogspot.com **

* 1/4 c. butter
* 6 Tbl. chopped onion
* 3/4 c. diced celery
* 2 1/2 c. hot water
* 2 c. cubed potatoes (1/2" thick)
* 3 c. frozen corn kernels, thawed
* 2 Tbl. sugar
* 2 tsp. salt
* 1 dash white (or black) pepper
* 3 Tbl. flour
* 1 quart half & half cream

Melt butter in large saucepan. Once melted add celery & onion and saute for 5 min. (not til brown, just til soft). Add water, potatoes, corn, sugar, salt & pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 min. Whisk flour into 1 c. of the half & half and then stir into soup. Add remaining half & half and simmer until soup is thickened to a creamy consistency (usually about 15 min). Season to taste with additional salt and pepper if desired. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 min. more.

Olive Garden's Pasta Fagioli Soup

* lb. lean ground beef
* 1 large onion, chopped
* 2 carrots, shredded
* 1 c. celery, diced
* 1 - 30 oz. can diced tomatoes
* 1 - 15 oz. can red kidney beans
* 1 - 15 oz. can white beans
* 5 - 14 oz. cans beef broth
* 1 Tbl. oregano
* 2 tsp. pepper
* 1 Tbl. plus 1 tsp. Tabasco sauce
* 1 - 30 oz jar spaghetti sauce
* small pasta, any kind

Sauté beef and onion until browned. Add carrots, celery and tomatoes; simmer 10 minutes. Add beans and remaining ingredients. Simmer 10 or more minutes. Remove from heat and cool.

Olive Garden's Zuppa Toscana

* 1 lb. Italian sausage
* 2 lg. Russet potatoes, sliced in 1/2, then in 1/4" slices
* 1 lg. onion, chopped
* 1 can bacon bits
* 2 cloves garlic, minced
* 2 c. kale or Swiss chard, chopped
* 2 c. chicken broth
* 1 qt. water
* 1 c. heavy whipping cream

Cook sausage in 300 degree oven for approx. 30 minutes. Drain on paper towels & cut into slices. Place onions, potatoes, broth, water, and garlic in pot & cook on med heat until potatoes are done. Add sausage & bacon. Salt & pepper to taste. Simmer another 10 minutes. Turn heat to low & add kale and cream. Heat through & serve.