I loved this soup when I was first pregnant SO MUCH I had to have the recipe. YUM.

Olive Garden Zuppa Toscana

source: Roberta Hawks (Not sure where she found it!)

Ingredients

• 1 lb. Italian sausage
• 3 strips bacon cooked and crumbled 
• 2 large russet baking potatoes, sliced in half and then in ¼ inch slices
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 chicken bouillon cubes
• 8 c water
• salt and pepper to taste
• 2 c kale or swiss chard chopped
• 1 c heavy whipping cream

Directions

1. In a pot brown sausage. Remove from pot and set aside. Add bacon to pan and cook until crisp. Remove from pot and set aside. Once bacon is cooled crumble it up into nice little pieces.
2. Place onions, potatoes, chicken broth, water and garlic in same pot and cook on medium heat until potatoes are done. 
3. Add sausage and bacon to soup. Salt and pepper to taste.
4. Simmer for another 10 minutes. Turn to low heat. 
5. Add kale and cream. Heat through and serve.

A healthy soup

Chicken Soup with Millet and Vegetables

source: Russell Dee
Ingredients

• olive oil
• 1/2 roast chicken, shredded
• 3 celery sticks, sliced
• 2 carrots, sliced
• 4 green onions, sliced
• 1/2 millet
• 3 tsp. chicken bouillon
• 4 c water
• 1 tsp basil
• 1 bay leaf
• salt and pepper to taste

Directions

1. Saute veggies in olive oil for a few minutes, until tender.
2. Add millet and saute about 5 minutes more.
3. Add chicken broth and seasonings.
4. Cover and cook 20 minutes or until vegetables are cooked through. Add chicken and cook 5 minutes more.

This soup is SO good!

Cauliflower and White Cheddar Soup with Dill
source: closet cooking
Ingredients

• 1 tsp oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 1/2 c chicken broth
• 1/2 c milk
• 1 small potato, cubed
• 1 head cauliflower, separated into florets
• 4 oz white cheddar cheese, grated
• 2 T dill, chopped
• salt and pepper to taste

Directions

1. Heat the oil in a large sauce pan.
2. Add the onions and saute until tender, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the chicken stock, milk, potato and cauliflower and bring to a boil.
5. Cover and simmer until the cauliflower is tender, about 30 minutes.
6. Remove from the heat and use an immersion blender to puree the soup.
7. Add the cheddar cheese and stir until melted.
8. Add the dill and stir.

The pioneer woman is brilliant!

Italian Meatball Soup

source: the pioneer woman
Ingredients
meatballs

• 3/4 pounds Ground Beef
• 1/2 cup Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Ground Oregano
• 2 teaspoons Lemon Juice

soup

• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• 1/2 teaspoon Salt
• 2 Tablespoons Tomato Paste
• 3/4 cups Onion, Chopped
• 3/4 cups Carrots, Chopped
• 3/4 cups Celery, Chopped
• 1 cup Russet Potato, Chopped (do Not Peel)
• 1/2 pound Cabbage Chopped
• Grated Parmesan Cheese To Serve

seasonings: tied in a cheesecloth bundle

• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Directions

1. To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
2. Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
3. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
4. Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.
5. Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
6. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

I love homemade tomato soup on a cold day! Yes we have cold days in AZ.

Delicious Creamy Tomato Soup

inspiration: the pioneer woman
Ingredients:

• 1 1/2 T butter
• 1 1/2 T coconut oil
• 1/2 of 1 medium onion, diced
• 1 (15 oz.) can tomato sauce
• 1 can water
• 1 (15 oz.) can diced tomatoes
• 2 carrots, peeled and diced
• 1 T. chicken base
• salt and pepper to taste
• 1/2 c apple cider vinegar
• 1/2 c water
• 1/2 c whole milk
• 1/4 c plain Greek yogurt
• chopped fresh parsley
• chopped fresh basil

Direction:

1. Sauté onions and carrots in butter and coconut oil until onion is translucent. 
2. Add canned tomatoes, tomato sauce and water, chicken base, pinch of salt, black pepper and stir. Use and immersion blender to bring soup to desired consistency. 
3. Bring soup to a near boil, then turn off heat. Add in apple cider vinegar, water, milk, and yogurt and stir. Add in parsley and basil to taste.
4. Adjust other seasonings and serve with yummy, crusty bread, some toasties, yummy grilled cheese sandwiches, garlic bread, whatever floats your boat :).

I finally got creative... And it paid off

Cabbage Vegetable Soup
source: ME!
Ingredients:

• 1 T olive oil
• 1 can diced tomatoes
• 2 carrots, peeled and diced small
• 2 celery stalks, diced small
• 1 medium onion, coarsely chunked
•  2 garlic cloves
• 1/3 c cabbage, coarsely chopped
•  3/4 c dried lentils
• 1 can tomato sauce + 1 can water
• 2 c beef bouillon or 2 tsp. better than beef bouillon base + 2 c water
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 2 bay leaves
• Cayenne pepper to taste (optional)
• beef/steak, chopped into 1/2 in. cubes (optional)
• grated parmesan cheese

Directions:

1. Bring 1 1/2 c water to boil. Add lentils. Cook at least 10-15 mins.
2. Season meat with pepper, saute in olive oil until cooked through, set aside.
3. Heat up olive oil. Add onion, carrot, and celery. Cook about 5 mins or until softened. Add garlic, cook about 2 mins. more.
4. Add liquids and seasonings and bring to boil. Add cabbage. Cook another 15-20 mins or until veggies are soft. Serve with parm.

I have been craving a creamy potato soup ALL WEEK

Creamy Corn and Potato Chowder

source: Family Fun
Ingredients:

• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 5 1/2 cups chicken stock
• 1 1/2 cups frozen corn kernels
• 3 potatoes, peeled and diced

• 1/2 to 3/4 teaspoon salt, to taste
• 1 cup heavy cream or half-and-half
• 3 tablespoons all-purpose flour
• Black pepper, to taste
• dash Cayenne Pepper (optional)
• Fresh Dill, chopped (optional garnish)

Directions:

1. Melt the butter in a large saucepan or medium soup pot.
   
2. Stir in the onion and celery.
   
3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
   
4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
   
5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
   
6. In a small bowl, whisk together the cream and flour.
   
7. Stir the mixture into the soup with the pepper.
   
8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
   
9. Serve hot, garnished with dill if desired.
   

Tasty Stew

Beef Stew
source: Lisa Hawks
Ingredients:

• 1 lb. boneless beef chuck, cubed
• 4 lg. potatoes, chunked
• 6 carrots, chunked
• 4 stalks celery, sliced
• 2 onions, chopped
• 5 cups water
• 2 bay leaves
• 2 beef bouillon cubes2 T. lemon juice
• 2 T. sugar
• 2 tsp. allspice
• Salt and pepper
• Thickener: 3 T. flour mixed with 5 T. water

Directions:

1. Brown the beef in oil. Add salt, pepper, water, bay leaves, bouillon, lemon juice, sugar and allspice. 
2. Bring to a boil, cover, reduce heat and simmer for 2 hours. 
3. Add the vegetables and cook another 15-20 minutes or until tender. Stir in thickener and cook until thickened.
4. OR brown the meat then place it and the rest (except thickener) in a crock pot. 
5. Cook on low heat 6-7 hours or until beef and veggies are tender. Stir in thickener and serve.

Yummy

Broccoli Cheese Soup
source: the pioneer woman
Ingredients:

• 1 whole Onion, Diced
• 1 stick (1/2 Cup Butter)
• 1/3 cup Flour
• 4 cups Whole Milk
• 2 cups Half-and-half
• 4 heads Broccoli Cut Into Florets
• 1 pinch Nutmeg
• 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
• Small Dash Of Salt (more If Needed)
• Freshly Ground Black Pepper
• Chicken Broth If Needed For Thinning

Directions:

1. Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
2. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
3. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

Super Duper Yummy Veggie Soup

Fresh 
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Fresh Vegetable Soup

source: Lisa Hawks
Ingredients:

• 2 T. oil
• 2 c chopped onion
• 5 garlic cloves, minced
• 2 c chopped celery
• 2 c cut green beans (frozen work well)
• 1 ½ cups corn
• 1 c sliced carrot
• 1 zucchini, sliced
• 1 tsp. basil
• 1 tsp. oregano
• 1 tsp. rosemary
• 4 cans (14.5 oz) beef broth
• 1 can (14.5 oz.) kidney beans, rinsed
• 2 cans (14.5 oz.) diced tomatoes
• 2/3 c uncooked macaroni
• 1 (8 oz.) can tomato sauce
• 2 c shredded green cabbage
• Salt, if needed
• ¾ tsp. pepper
• 1 c grated parmesan cheese 

Directions:

1. Saute’ onion and garlic in large pan. 
2. Stir in celery and next 9 ingredients. Bring to a boil; cover, reduce heat and simmer 30 min. 
3. Add tomatoes, macaroni and tomato sauce. Bring to a boil; cover, reduce heat and simmer 20 minutes or until pasta is tender. 
4. Add cabbage, salt and pepper; cook 5 min. or until cabbage wilts. 
5. Serve with cheese.

This is surprisingly tasty!

Curried Squash Soup
source: Simply Recipes
Ingredients:

• 1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (we substituted acorn squash... it turned out fine!)
• Olive oil
• 1 tsp butter
• Salt
• 1 large yellow onion, chopped
• 2 tsp yellow curry powder
• 1 tsp whole mustard seeds (if you substitute ground mustard, only use 1/4 tsp)
• A dash of ground cumin
• 1 Tbsp minced fresh ginger
• 4 c chicken stock
• 1 tsp salt
• 1/2 c sour cream (can substitute plain yogurt)
• 1/4 c chopped fresh cilantro (can substitute parsley)

Directions:

1. Heat a tablespoon of olive oil in a large pot on medium heat. Add a dab of butter to the olive oil. 
2. Working in two batches so as not to crowd the pan, add the cubed squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside.
3. Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. 
4. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.
5. Return the squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. 
6. Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth. Add more salt to taste if needed.
7. Serve in individual bowls with a dollop of sour cream and some chopped cilantro.

Remember when I said I was looking for good taco soup?

Chicken Tortilla Soup

source: Lisa Hawks

Ingredients:

• 1 tsp. oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cups shredded cooked chicken (canned chicken will do)
• 1 cup frozen corn or canned corn
• ¼ cup water
• 1 T. chopped jalapeno’ pepper (optional)
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce
• ½ tsp. chili powder
• 2 cans chicken broth
• 1 can diced tomatoes
• 2 tsp. vinegar
• 1 can tomato soup
• Tortilla chips
• Sour cream
• Grated cheese

Directions:

1. Heat oil in large pot over med. heat. Add onion and garlic; saute’ 2 min. 
2. Stir in the rest (except chips, sour cream and cheese) and bring to a boil. 
3. Reduce heat to low and simmer for one hour. Serve with chips, sour cream and cheese on top.

This was supposed to be a healthy soup

We have a healthy cookbook that is full of delicious recipes tweaked to be healthy. So Russ made this soup the way the recipe said... but he tweaked it, to be less healthy, and more delicious. So it's probably more like the original recipe in the end... Haha!
Potato-Bacon Clam Chowder

inspiration: More Healthy Homestyle Cooking
Ingredients:

• 4 slices bacon
• 1 onion, chopped
• 2 large potatoes, peeled and chopped
• 1 can minced clams
• dash freshly ground pepper
• 1 cup milk (whole milk is best! if you do a lower fat milk add 1 T cornstarch)

Directions:

1. Warm a large saucepan over medium-high heat. Add the bacon and cook for 5 minutes or until crisp. Drain on paper towels, leaving the drippings in the pan. When cool, crumble and set aside.
2. Using the same saucepan, cook the onions in the bacon drippings, stirring, for 5 minutes or until tender. Add the potatoes, clams (with juice), and pepper. Bring to a boil. 
3. Reduce heat to medium, cover, and simmer, stirring occasionally, for 10 to 15 minutes, or until the potatoes are tender. Pour milk into the pan.
4. Cook the soup, stirring until bubbly. Cook 1 minute longer. Ladle the soup into bowls and sprinkle with bacon.

I could never get tired of a good potato soup!

A couple years ago, when I was student teaching, a good friend from back home in New York (Cami) just HAPPENED to be in my ward AND my visiting teacher. SO FUNNY. Anyway, when I was student teaching I got horribly sick with the swine flu and when Cami found out she offered to make us dinner for a night. Well she not only made us a dinner for one night but a giant tupperware full of a yummy potato soup and ANOTHER tupperware full of beef stroganoff. We were set for the next week with food! Thanks to Cami. The point of this story is that the other day we bought a huge thing of mushrooms and it reminded me of Cami's soup. And I wanted to make some. So I got the recipe, made it, and it was as good as I remember! :) Hope you like it too!

Potato and Mushroom Soup For Two!

Inspiration: Cami Bready
Ingredients:

• 1/4 c. butter
• 1/4 c. flour
• 1 onion, diced
• 2 big potatoes, peeled and diced
• 4 big mushrooms, sliced thick
• milk
• chicken broth
• 1 T. Italian seasoning
• salt and pepper to taste

Directions:

1. Melt butter in large saucepan. Add onions and cook till translucent.
2. Add flour and stir quickly to form a ball.
3. Add potatoes, chicken broth-fill halfway up the potatoes, and milk-fill until barely over the potatoes.
4. Bring to boil and cook until potatoes are soft and soup has thickened, stirring consistently so the soup doesn't stick to bottom of pan and burn.
5. Add Italian seasoning and salt and pepper. Enjoy!

I've never cooked with Leeks before...

Leek, Onion and Potato Soup
Source: Andrea Khan
Ingredients:

• 4 large leeks
• 1 medium onion, chopped small
• 2 medium potatoes, peeled and diced
• ¼ c butter (or olive oil)
• 3 c vegetable stock (or water)
• 1 ¼ c milk
• salt and freshly milled black pepper
•  1½ tablespoons snipped fresh chives or chopped fresh parsley
• 2 tablespoons cream or crème fraiche

Directions:

1. Begin by trimming the leeks, discarding the tough outer layer. Split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well. 
2. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. 
3. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
4. After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over. 
5. Now you can put the whole lot into a blender – leave it to cool a little first – and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into.
6. Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. 
7. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.

 

Slightly Simplified French Onion Soup

Onion Soup with Cheese Crostini
Source: Lisa Hawks
Ingredients:

• 1 tsp. butter
• 2 cups thinly sliced onion
• ¼ tsp. sugar
• 1/8 tsp. pepper
• 2 cups chicken broth
• 1 ½ cup water
• 2 T. white wine vinegar
• 1/8 tsp. thyme
• 1 tsp. Worcestershire sauce
• French bread, slice or cut into chunks
• Grated swiss or cheddar cheese

Directions:

1. Melt butter in a medium saucepan over med. heat. Add onion, sugar, and pepper to pan. Cook 15 min. or until golden brown, stirring occasionally. Stir in vinegar; cook 2 min. or until vinegar almost evaporates. 
2. Add broth, 1 ½ cups water, thyme, and Worcestershire sauce; bring to a boil. 
3. Reduce heat and simmer 15 min. 
4. Ladle into ovenproof soup bowls and place on a baking sheet. Top each with a slice of bread and a sprinkling of cheese. Broil until cheese melts. OR: place bread on a cookie sheet, sprinkle with cheese and broil until cheese is melted. Place a slice on top of each serving of soup.

Best Clam Chowder I've EVER Had.

Boston Clam Chowder
Ingredients:

• ½ cup butter
• 2 cloves garlic, minced
• ½ cup onion, minced
• 1 rib celery, diced
• ¼ tsp. pepper
• 1 tsp. salt
• 1 bay leaf
• ¼ tsp. thyme
• ½ cup flour
• 4 cups 2% or whole milk
• 2 cups potatoes, peeled and cubed
• 1-2 cans clams (do not drain)
• 2 T. red wine vinegar

Directions:

1. Microcook potatoes in a bowl with ¼ cup water for 10 minutes or until soft OR cook the potatoes in water on the stove until soft; drain all but ¼ cup then set aside. 
2. Saute’ onion, garlic, celery and spices in butter over medium heat till translucent. 
3. Add flour gradually. Cook and stir till bubbly (1-2 min.). 
4. Stir in milk, potato juice and clam juice. Boil and stir one min. 
5. Add clams and potatoes, turn heat down to low and heat till hot. 
6. Stir in vinegar right before serving. 

Way better than the stuff you get in a can...

Fire Roasted Tomato Soup

Inspiration: Karen Zaccharias Gifford

Ingredients:

• l/2 large onion, chopped
• 3 cloves garlic, minced
• olive oil
• 1 can diced tomatoes
• 1 can fire roasted tomatoes
• 1 can tomato sauce
• 1 can tomato paste
• 4 c chicken broth
• 1 tsp salt
• ¼ tsp cayenne pepper
• ¼ tsp crushed red pepper flakes
• ½ tsp onion powder
• 4 leaves fresh basil
• 2 cups milk or cream
• Parmesan cheese

Directions:

1. In a large soup kettle, saute onion in olive oil until almost translucent. Add garlic and continue to saute for one minute. 
2. Add tomatoes, sauce, paste, and chicken broth. Bring to a boil, cover and reduce heat to simmer for 30 minutes. 
3. Puree about 1/3 of soup at a time in blender until desired consistency. We like to have a few chunks in our soup so we only puree about 2/3 of it, if you don't like chunks puree all of the soup until creamy.
4. Add milk or cream and seasonings, and continue to simmer for another 5 or 10 minutes. Sprinkle Parmesan cheese on top and serve!

We have been on a mission to find good taco soup

Partially because it's easy... partially because it's delicious. :) Thanks to those of you who shared your recipes! We will certainly be trying them in the future! This recipe was found on Karen's blog and is usually a slow cooker recipe but we wanted it fast, so we tweaked it a bit and it was still super good!

Taco Soup
Source: Karen Zacharias Gifford
Ingredients:

• 1 onion, chopped
• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 can tomato sauce
• 2 cans diced tomatoes
• 1 can diced green chiles or 1/2 an Anaheim pepper, diced
• 1 Tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp dried oregano
• 1/2 tsp paprika
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 3 chicken breasts, cooked and shredded (or left over chicken)

toppings

• fresh lime juice
• shredded Cheddar cheese or Pepper Jack Cheese
• sour cream
• crushed tortilla chips
• fresh cilantro

Directions:

1. Saute onion in oil approximately 5 minutes, just until translucent. 
2. Add all other ingredients but toppings into pot. Cook for about 30 minutes, or until cooked through.
3. Dish up into bowls, add dash of lime juice and other toppings. Enjoy!

My hubby sure is a good chef. :)

Russ' Minestrone Soup

Ingredients:

• 3/4 lbs hamburger
• 1/2 onion chopped
• 2 stalks celery chopped
• 1 - 2 carrots chopped
• 2 cloves garlic, minced
• 2 cubes chicken bullion
• 1 cube beef bullion
• 2 tbsp worchestshire sauce
• 2 tsp basil
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/2 tsp peppercorn
• 1 tomato, chopped
• 1 can tomato sauce
• 1 can kidney beans, drained and rinsed
• 1 1/2 cans water (kidney bean can)
• 1 c shell noodles

Directions:

1. Brown hamburger with onion, celery, carrots and garlic.  
2. Add the bullion, worchestershire sauce, basil, salt and pepper when the beef is almost done.  
3. When meat is browned and celery is translucent, add tomato sauce, kidney beans and tomato.  Mix in 1 and a half cans of water and simmer for 20 -30 min.