Butternut Squash Soup

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon

• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese
  
  
   In the large saucepan, saute onions with margarine until tender. Add lead pages, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or perhaps until squash is tender.
  Puree squash and cream cheese inside a blender or food processor with batches until smooth. Return to saucepan, and heat through. Do not let to boil.

Read More

Super-Delicious Zuppa Toscana

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste
  
  
  
  
  Within a 5 quart Dutch oven, dark brown sausage. Remove sausage and deplete, reserving 1 tablespoon of the particular drippings.
  Saute onions and garlic in drippings. Stir in meat broth, water, wine, tomatoes, green beans, basil, oregano, tomato sauce, along with sausage. Bring to a facial boil. Reduce heat; simmer uncovered for half an hour.
  Skim fat from the soups. Stir in zucchini and parsley. Simmer covered for half an hour. Add tortellini during the very last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Read More

Italian Sausage Soup with Tortellini

• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red wine
• 4 large tomatoes - peeled, seeded and chopped

• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley
  
  
  In the 5 quart Dutch oven, brown leafy sausage. Remove sausage and deplete, reserving 1 tablespoon of the actual drippings.
  Saute onions and garlic herb in drippings. Stir in gound beef broth, water, wine, tomatoes, peas, basil, oregano, tomato sauce, along with sausage. Bring to a facial boil. Reduce heat; simmer uncovered for half-hour.
  Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for half-hour. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese along with each serving.

Read More

Slow Cooker Taco Soup

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid

• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
  
  
  
  

  
  

  In a medium skillet, cook the floor beef until browned over choice heat. Drain, and set apart.
  Place the ground beef, onion, chili beans, kidney beans, hammer toe, tomato sauce, water, diced acidic tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to mixture, and cook on Low placing for 8 hours.

Read More

Chicken Tortilla Soup

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked

• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions
  
  
  
  
  
  
  In a medium stock pot, heat acrylic over medium heat. Saute onion and garlic in oil until finally soft. Stir in chili powdered, oregano, tomatoes, broth, and h2o. Bring to a boil, along with simmer for 5 to 10 moments.
  Stir in corn, hominy, chiles, espresso beans, cilantro, and chicken. Simmer pertaining to 10 minutes.
  Ladle soup straight into individual serving bowls, and top with crushed tortilla chips, avocado pieces, cheese, and chopped green onion.

Read More

Catherine's Spicy Chicken Soup

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped

• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) cancondensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream
  
  

  Directions

  In a large pot over medium warmth, combine water, chicken, salt, spice up, garlic powder, parsley, onion dust and bouillon cubes. Bring to your boil, then reduce heat and simmer 1 hour, or until chicken juices work clear. Remove chicken, reserve broth. Shred fowl.
  In a large pot more than medium heat, cook onion and garlic in olive oil until slightly browned. Stir with salsa, diced tomatoes, whole tomato plants, tomato soup, chili powder, corn, chili beans, sour cream, shredded fowl and 5 cups broth. Simmer thirty minut

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  
  
  

Read More