Stuffed pepper soup

Ingredients: 1 lb. ground beef 1 small onion, diced 1 large bell pepper, diced 1 can (29 oz.) diced tomatoes 1 (10 oz) can tomato soup (or tomato sauce) 1 (14 0z) can chicken broth (or beef broth) 2 cups cooked rice 1 tbsp. sugar 1 tsp. garlic powder salt & pepper, to taste shredded cheddar cheese, for topping Directions: In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat. When cooked, drain excess grease from beef mixture. Put beef back into pot. Add in diced tomatoes. Add in chicken broth (or beef broth, if using). Then add in can of tomato soup or tomato sauce (whichever you are using). Give it all a good stir. Then add in rice. Stir again. Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

Sue's Squash Soup

Ingredients:
•1 large butternut squash, 2 1/2 to 3 pounds
•1 1/2 cups apple cider
•1/3 cup brown sugar
•2 cinnamon sticks, cut in half crosswise
•2 tablespoons melted butter
•1 cup diced onion
•2 tablespoons butter
•4 cups chicken broth
•dash ground ginger
•dash ground nutmeg
•1/2 cup heavy cream
•salt, to taste

Preparation:
Using a vegetable peeler, peel the squash. Cut into chunks, removing seeds and soft fibers with a spoon. Put in a bowl; add apple cider, brown sugar, and cinnamon stick pieces then drizzle all over with the melted butter. Pour the mixture into a 9x13-inch baking pan; cover tightly with foil and cook at 450° for 1 hour, or until very tender.
Meanwhile, cook diced onion in a large saucepan in the 2 tablespoons butter. When onion is ver tender, add chicken broth; bring to a boil; remove from heat and set aside. When squash is very tender, remove from oven. Remove cinnamon from the squash. With a slotted spoon, transfer the squash to the chicken broth and onion mixture. Add about 1/4 cup of the roasting pan juices to the saucepan. Bring to a simmer. Working in about 4 batches, puree the squash mixture in a blender; return to the saucepan. Stir in the ginger and nutmeg and the heavy cream, along with salt, to taste. Heat through. Serve with butter-toasted pumpkin seeds (below), if desired, or sprinkle with a little cinnamon, toasted pecans, or chopped peanuts.

White Chicken Chili

Ingredients

1/2 lb. dried navy beans, picked over to remove any damaged beans
1 large white onion, chopped
1/2 c. unsalted butter
1/4 c. all-purpose flour
3/4 c. chicken broth
2 c. half-and-half
1 tsp Tabasco red pepper sauce, or to taste
1 1/2 tsps chili powder
1 tsp ground cumin
1/2 tsp kosher salt, or to taste
1/2 tsp white pepper, or to taste
2 jalapenos, seeds and stems removed, finely diced
2 lbs. ckickn tenders OR breasts, cooked and cut into 1/2-inch pieces
1 1/2 c grated monterey jack cheese (about 6 oz)
1/2 c sour cream
garnish cilantro leaves
garnish* tomato salsa

1- soak the beans in cold water overnight.
2- Drain them in a colander and place in a pot with fresh cold water to cover by 2 inches. Cook the beans at a bare simmer until tender (about 1 hr.) and drain in a colander.
3- In a skillet, cook the onion in 2 Tablespoons of the butter over medium heat until softened.
4- In a 6-8 quart heavy stock-pot, melt the remaining 6 tablespoons butter over moderately low heat and whisk in the flour. Cook the roux, whisking constantly for 3 minutes. Stir in the onion and gradually add the broth and half-and-half, whisking constantly. Bring the mixture to a boil and then lower heat to a simmer, stirring occasionally, until thickened (about 5 minutes)
5- Stir in the tabasco, chili poweder, cumin, salt and white pepper. Add the beans, jalapenos, chicken and monterey jack and cook the mixture over medium-low heat, stirring regularly, for 20 minutes. Stir the sour cream into the chili.
6- Garnish with cliantro and tomato salsa.
Serves 8

*To make a basic salsa, combine peeled, small-dice tomatoes; chopped cilantro; lime juice; chili peppers, such as jalapenos; salt and pepper; and chopped green onion. Adjust the seasonings to taste.

Veggie Soup from Mom

Ingredients
-1 can of stewed tomatoes (15 oz.)
-1 49 oz. can of tomatoe juice
-1 small onion chopped
-carrots chopped
-green beans
-celery
-cabbage
-frozen corn
-frozen peas
-red potatoes cut up with peel still on, or regular potato. (peeled and cut into bite sizes)
-1 envelope lipton onion soup mix
- 1 - 1 1/2 lbs. red meat. (Can be stew meat cubes or round steak cut up into small bite sized peices)

Cut up meat and brown in a skillet with a very small amount of oil. Can also be browned in dutch oven that you cook the soup in, less pans to wash!

You can also throw in any veggies you want. I don't really measure the amount of each veggie but if I had to guess I'd say I put about a cup of each give or take.. If you want more cabbage then use more.
After browning the meat throw all of the other ingredients into the dutch oven and bring to a boil. Then turn it down to medium and let it simmer for an hour to an hour and a half or until the veggies are to your likeing.
Then to top it off, corn bread is excellent with it!

Stuffed Pepper Soup

1 lb. ground beef
1 onion, sliced
1 tsp chopped garlic
1 can condensed tomato soup
1 can stewed tomatoes
1/2 c. chili sauce
1 c. water
1 green pepper, sliced
1/2-3/4 c. prepared white rice

Brown the ground beef. Add onion and garlic and cook for a few minutes. In large saucepan add soup, tomatoes, chili sauce, water and green pepper. Cook until boiling. Add rice and serve.

White Chicken Chili

Serves 6
5pts per serving

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great dry northern white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1 or 2 (4 ounce) cans diced green chilies

In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink. Add beans, chilies and seasonings and chicken broth. Bring to a boil. Reduce heat and simmer (uncovered) for 30 minutes. Remove from heat, stir in sour cream. Serve immediately.

French Onion Soup

I found a bland recipe and made it my own!

Ingredients
2 onions, thinly sliced
1/4 c. butter
2 tbsp all-purpose flour
32 oz beef broth
1/4 c. white wine
2 tbsp worchestershire sauce
1 tsp parsley
1 tsp herbs de province
French bread, toasted
Swiss cheese

Directions
Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth, wine, worchestershire sauce, parsley and herbs. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast French bread slices.
Place toasted bread into soup bowls. Pour soup mixture over bread and top with swiss cheese. Bake until cheese is melted.

Homemade Chicken Noodle Soup

1 (3 1/2-pound) whole chicken
3 quart(s) low-sodium chicken broth
6 carrots, peeled
4 stalk(s) celery, ends trimmed
3 medium onions, peeled
5 black peppercorns
1 clove(s) garlic, crushed
10 sprig(s) parsley
2 sprig(s) thyme
1 bay leaf
2 tablespoon(s) unsalted butter
4 leeks, tops and root ends removed
1 teaspoon(s) salt
1 teaspoon(s) fresh-ground pepper
3 cup(s) (5 ounces) medium egg noodles

DIRECTIONS
Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.

Rachael Ray's Italian Sub Soup

SERVES 4

2 tablespoons olive oil
3/4 lb sweet Italian sausage
1/4 lb pepperoni, dixed
1/2 lb ham, diced
1 green pepper, sliced
1 medium onion, diced
28 ounces diced tomatoes
6 cups chicken stock or broth
1 cup gemilli pasta
4 cups arugula

Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and season with salt and pepper. Add the chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
Stir the arugula into the stoup just before you serve it up.

Easy Italian Stew

Prep. 5 min | Total: 25 min.

2 Tbsp. Italian Dressing
1lb bulk Italian sausage
2 cans (14 1/2oz each) fat free, reduced sodium chicken broth
1 pkg. (16oz) stir fry veggies (onions & sliced green, yellow and red peppers)
1 can (15oz) Cannellini beans, rinsed & drained
1 can (14 1/2oz) Italian style diced tomatoes, undrained
1 cup elbow macaroni, uncooked (I actually used 2 cups instead)
1 cup shredded mozzarella cheese

Heat dressing in large saucepan on medium heat. Add sausage, cook 8 to 10 minutes or until cooked through, stirring occasionally to break sausage into small pieces. Add broth, stir fry veggies, beans and tomatoes. Bring to a boil. Stir in macaroni. Reduce heat to medium, simmer 8 to 10 minutes or until macaroni is tender, stirring occasionally. Ladle into 8 serving bowls. Top evenly with shredded cheese. Serve with Ritz crackers or a loaf of Italian bread, if desired.

Makes 8 servings, 1 cup each

Mom's Chili

2lbs ground beef
1 green pepper, sliced
1 onion, sliced
1 can diced tomatoes
1 can chili beans
1 can tomato juice
Speghetti noodles

Brown beef & drain. In large soup pan, combine beef, peppers, onions, tomatoes, beans and juice. Boil for 45 mins or so. Add noodles and cook till done.

Serve with cheddar cheese and cream cheese to top if you like.