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

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  
  
  

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Tuscan Soup

• 6 cups chicken broth
• 1 onion, chopped
• 3 (3.5 ounce) links spicy Italian sausage
• 3 large potatoes, cubed

• 1 bunch fresh spinach, washed and chopped
• 1/4 cup evaporated milk
• salt to taste
• ground black pepper to taste
  
  
  
  

  Directions

  Remove skin from sausage and topple into frying pan. Add marauded onion, and cook over medium heat until meat isn't a longer pink. If you are attempting to cut fat, remove meat from pan, place in a colander, in addition to rinse under cold water.
  Place meat in the large pot; add stock in addition to potatoes. Boil until potato can be cooked.
  Add spinach. Continue boiling until spinach is lightly grilled.
  Remove soup from heat, awaken in evaporated milk, and period to taste. Do not put any salt if using canned stock.

  
  

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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
  
  

  Directions

  Inside a 5 quart Dutch oven, brown leafy sausage. Remove sausage and empty, reserving 1 tablespoon of the particular drippings.
  Saute onions and garlic oil in drippings. Stir in burgers broth, water, wine, tomatoes, green beans, basil, oregano, tomato sauce, and sausage. Bring to a disect. Reduce heat; simmer uncovered for half an hour.
  Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for half an hour. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese along with each serving.

  
  

  
  

  
  

  
  

  
  

  
  

  
  
  
  

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Italian Sausage Soup

• 1 pound Italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 cup sliced carrots

• 1 (14.5 ounce) can great Northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
  
  
  
  

  Directions

  
  
   
  In the stockpot or Dutch oven, brown leafy sausage with garlic. Stir within broth, tomatoes and carrots, and season with salt and spice up. Reduce heat, cover, and simmer a quarter-hour.
  Stir in beans with fruit juice and zucchini. Cover, and simmer another a quarter-hour, or until zucchini is sensitive.
  Remove from heat, and increase spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is able to serve after 5 minutes.

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Delicious Ham and Potato Soup

•   1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
  
  

    Directions

  Merge the potatoes, celery, onion, ham and water inside a stockpot. Bring to a facial boil, then cook over medium warm until potatoes are tender, about 10 to quarter-hour. Stir in the chicken bouillon, sodium and pepper.
  In a distinct saucepan, melt butter over medium-low warm. Whisk in flour with the fork, and cook, stirring continually until thick, about 1 moment. Slowly stir in milk as not to allow lumps to form until the many milk has been added. Proceed stirring over medium-low heat until eventually thick, 4 to 5 min's.
  Stir the milk mixture in to the stockpot, and cook soup until eventually heated through. Serve immediately.

• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

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