Pumpkin Turkey Chili

INGREDIENTS (Nutrition)
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
*I added a can of chicken broth

DIRECTIONS
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin (and chicken broth). Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Source: http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/Detail.aspx

Hearty Hamburger Soup

INGREDIENTS (Nutrition)
3 pounds ground beef
2 onion, minced
8 carrots, minced
6 celery ribs, thinly sliced
1 cup barley
2 (28 ounce) cans diced tomatoes
4 cups water
6 (10 ounce) cans beef broth
2 (10.75 ounce) cans condensed tomato soup
2 bay leaf
2 tablespoons parsley
2 teaspoons minced garlic
1 teaspoon dried thyme
ground black pepper, to taste


DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Source: http://allrecipes.com/Recipe/Hearty-Hamburger-Soup/Detail.aspx

French Onion Soup

INGREDIENTS (Nutrition)
1/2 cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
1/4 cup grated Parmesan cheese

DIRECTIONS
Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

source: http://allrecipes.com/Recipe/Rich-and-Simple-French-Onion-Soup/Detail.aspx

Sara's Chicken Tortilla Soup

3 c. cooked shredded chicken
2 Family size cans of cream of chicken soup
1 jar of salsa
1 big can of chicken broth
1 large onion

Heat on stove for 1 hour or can put in crock pot for a couple of hours.

I added 1 can of black beans and 1 can of corn and 1 can of Rotel and cooked the chicken with cajun seasoning. This made quite a bit, it could be cut in half.

Serve with tortilla chips, sour cream, avocado, cilantro, etc.

Tomato Basil Bisque

1 jar Newman's Own Tomato and Basil Pasta Sauce
2 cups fresh Spinach
2 cups vegetable broth

Combine pasta sauce, spinach and broth in a large pot. Bring to a boil; simmer for 5 minutes. Puree soup in batches in blender. Return to pot and heat through.

From Genevieve's Preschool Cookbook

Taco Soup

1 lb. hamburger
1 envelope taco seasoning
1 can tomato soup
1 can diced tomatoes
1 can corn
1 can black beans, drained & rinsed

Brown hamburger and add taco seasoning according to package directions. Add can of soup, corn, tomatoes, and beans.

Heat in crock pot or in large sauce pan, bring to a boil then simmer for 2-3 hours. Serve with sour cream, cheese and tortilla chips. Enjoy!

Source: Kathy Menninga

Cheeseburger Soup

INGREDIENTS (Nutrition)
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

DIRECTIONS
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Cheesy potato-bean soup

Makes 6 servings

1 26oz can condensed cream of chicken soup
3 cups frozen diced hash brown potatoes
3 cups water
1 15 to 19 oz can white kidney (cannellini) beans, rinsed and drained
1/2 tsp fennel seeds, crushed
8 oz process Swiss cheese slices, torn

In a 31/2 or 4 quart slow cooker combine soup, hash brown potatoes, water, beans and fennel seeds.

Cover and cook on low heat for 6 to 8 hours or high heat 3 to 4 hours. Stir in cheese until melted.

Easy Vegetable Minestrone (Slow Cooker)

Makes 4 to 6 servings

2 - 9 oz packages frozen cut green and/or wax beans
2 tsp spicy pizza seasoning
2 - 14 oz cans vegetable broth
3 cups vegetable juice
1/1/2 cups dried rotini pasta
Grated Parmesan cheese (optional)

Place frozen beans in a 3 1/2 to 5 quart slow cooker. Sprinkle with pizza seasoning. Pour vegetable broth and vegetable juice into cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

If using low-heat setting, turn to high-heat setting. Stir in pasta. Cover and cook for 15 to 20 minutes more or until pasta is tender. To serve, ladle into bowls and sprinkle with parmesan cheese.

Summer Vegetarian Chili

INGREDIENTS (Nutrition)
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste


DIRECTIONS
Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.

Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

Source: http://allrecipes.com/Recipe/Summer-Vegetarian-Chili/Detail.aspx