Mini Meatball Soup

1 lb. Ground beef

1 egg

½ c Italian bread crumbs

1/3 c. grated Parmesan cheese

1 tsp. Garlic powder

Make into mini-meatballs (nickle sized)

Bake at 375 for 12-15 minutes

½ onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 -2 Tbsp. Olive oil

salt and pepper

2 pinches nutmeg

saute for a few minutes

add 3 cans chicken broth, bring to a boil, then add

½ c. short cut pasta (ditalini) or short cut penne

bring to a boil and boil until the noodles are done

garnish with parsley

Tiffany J ( a Rachel Ray recipe)

Taco Soup

(a dump recipe)

Brown 1 lb. hamburger and 1/2 cup chopped onion
(the hardest part is done:)

Add:

1 16oz. can tomatoes
1 16 oz. can kidney beans
1 16 oz can corn
1 4 oz. can diced chilies
(add a little until desired "hotness")
1 8 oz. can of tomato sauce
1 pkg of taco seasoning

Simmer 15 minutes or longer. Serve in a bowl over corn chips topped with grated cheese and sour cream.

Julie D

Easy Taco Soup

1 can (15 oz) chili with beans and meat

1 can (15 oz) whole kernel corn, with liquid

1 can (14 ½ oz) diced tomatoes, with liquid

1 can (8 oz) tomato sauce

1 can (15 oz) black beans, with liquid

1 ½ to 3 tablespoons dry taco seasoning mix

Combine all ingredients in a slow cooker. Cover and cook on low heat 6-8 hours. Serve over Fritos with shredded cheese on top. (This can also be made on the stove top—just combine all ingredients and let simmer about 15-20 minutes.)

Leslee B

Quick Italian Soup

2 Tbsp. Butter

1 Tbsp. Dried onion

1 small head cabbage, diced (about 6 cups)

2 (15 oz,) cans mixed vegetables, un-drained

2 (14.5 oz) cans Italian stewed tomatoes

optional: cooked sausage, 1 can tomato paste, kidney beans

saute onions in butter in large saucepan over medium heat, add cabbage to wilt, stir in mixed veggies, tomatoes and one can of water

Kristi H

Baked Potato Soup

2/3 C butter 1 c sour cream

2/3 C flour 3/4 tsp salt

7 c milk 1/2 tsp pepper

4 green onions, sliced 4-5 large baked potatoes, cooled, peeled and cubed

1 ¼ c shredded Cheddar cheese 6-12 bacon slices, cooked and crumbled

In a large soup kettle, melt butter. Stir in flour until smooth. Gradually add milk. Heat and stir constantly until thickened. Add potatoes, green onions, and bacon. Reduce heat; simmer 5 to 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately. Serves 8 to 10.

Leslee B

Homemade Chicken Noodle Soup

12 cups water,

3-6 bouillon cubes,

1 pkg. Lipton soup mix,

2-3 carrots,

2-3 celery,

2 Tbs dried onion,

1 lg can of chicken

Cook over med heat.

While cooking, make noodles:

2 cups flour,

4 eggs (center of flour),

1tsp salt. Fold in & mix with hands.

Flour the surface & roll out your dough, cut into strips—the thinner the better.

Add noodles to soup, done when noodles are done.

Lane H

Italian Soup (Zuppa Italiana)

1-carton (5 cups) Chicken Broth
1- cup Heavy Cream
1 pkg. Italian Sausage (Hot or Mild)-which ever you prefer.
2-4 Russet Potatoes-sliced thin (skins on)
2 cups Kale or frozen Spinach-drained

Boil thin sliced potatoes until tender to the bite. Drain, add to chicken broth.
Brown Sausage in fry pan-drain off fat, add to chicken broth-in stock pot. Bring to boil, add Kale or Spinach. Reduce heat to low, add cream, heat until Hot.
Serve topped with Parmesan Cheese.

Cheezy Broccoli Soup

2 ½ C. Carrots, chopped
2 ½ C. Potatoes, cubed
1 medium Onion
1 ¾ tsp. Sea Salt
3 ½ C. Water
¾ C. raw, unsalted Cashews*
6-8 C. Broccoli Florets (more or less – to your taste)

Combine 1 ½ C. Carrots, 1 ½ C. Potatoes, diced onion, salt and water. Cook until veggies are soft. Put cooked veggies and cashews into blender. Blend until creamy to make the cheesy sauce and return to pot. Continue to warm.
Place remaining carrots, potatoes and broccoli into a steamer and steam to desired firmness. Stir steamed vegetables into cheesy sauce and serve.
Add more water if you prefer a thinner soup.

*Cashews make it taste like dairy.

from: Stake Taster Table General RS Meeting

Taco Soup

1 lb ground beef-browned, drained	2 cloves Garlic-minced.
1 chopped onion
Sauté in fry pan with small amount Olive oil, then add to stock pot.
In stock pot, add: 1 can corn-drained	2- pkgs. Taco Seasoning
2- cans kidney beans-with juice	1- 48 oz. can Tomato Juice
1- can black beans-drained.	1 14 oz can chicken stock
Brown ground beef, drain off fat. In large stock pot, Add: Tomato juice, ground beef, onion, garlic and beans. Add taco seasoning packets. Bring to a boil. then reduce heat to just keep warm. Serve topped with corn chips, grated cheddar cheese and sour Cream (optional). by: Janet P

Brattons Clam Chowder

3 large peeled and chunked potatoes
2 Tbsp. minced dry onions
2 cans chopped clams
6 Tbsp. margarine

6 Tbsp. flour

1 pint half and half

1 Tbsp. red wine vinegar

3/4 tsp. Salt pepper to taste

Place potatoes and onions in pot. Drain juice from clams into pot. Add just enough water to cover, and then bring to a boil and simmer for 20 min. until tender. In a separate sauce pan, melt margarine and blend in flour. Add clams and cook and stir until smooth and thick; then add mixture to un-drained potatoes and onions. Add clams and vinegar and heat through. Add salt and season with pepper to taste.

by: Tammy G

Baked Potato Soup

	4 -5 lg.potatoes cooked, pealed, cubed	1 cup shredded Cheddar cheese
	2/3 c butter	1 c sour cream
	2/3 c flour	6 - 12 bacon slices, cooked & crumbled
	7c milk	3/4 tsp. salt
	4 green onions, chopped	1/2 tsp. pepper
	In a large soup kettle, melt butter. Stir in flour until smooth. Gradually add milk. Heat and stir constantly until thickened. Add potatoes, green onions and bacon. Reduce heat, simmer 3 to 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately. Serves 8 to 10. by Lori B

Hamburger Minestrone

	2 lbs. ground beef	1 (16 oz) can kidney beans, un-drained
	2 tsp. Italian seasoning	2 (28 oz) cans whole tomatoes, un-drained
	1 clove garlic, crushed	1 (16 oz) can whole kernel corn, un-drained
	2 sm. zucchini, slices	1 onion, chopped
	4 tsp. beef bouillon granules	2 cups celery, chopped
	2 1/2 cup water	macaroni
	Cook ground beef, onion and garlic in a large pot, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients. Break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes. Add macaroni. Stir occasionally until tender. (If you think it needs more liquid, add water, tomato sauce or tomato juice.)
	by: Heidi B

Cheeseburger Chowder

1 lb. ground beef, browned, drained
2 med. potatoes, peeled, cubed
1/2 c. chopped celery
1/4 c. chopped onion
1 Tbsp. instant beef bouillon granules
1/4 tsp. pepper
1/2 tsp. salt
1 1/2 c. water
2 2/1 c. milk
3 Tbsp. flour
1 c. shredded sharp cheddar

Put beef in large pot, add potatoes, celery, onion, bouillon, pepper, salt and water. Cover and cook over medium heat for about 20 minutes. In medium bowl, whisk flour into 1/2 cup of milk; add to pot along with remaining milk. Cook and stir until thick and bubbly. Add cheese; heat and stir until cheese melts.

by: Nikki D