ITALIAN CHICKEN AND VEGETABLE SOUP

2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 and 3/4 pound)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 and 1/2 cup sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan cheese, if desired.
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QUICK CHICKEN TORTELLINI SOUP

2 cans (14-1/2 ounces each) chicken broth
2 cups water
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 and 1/2 cups frozen mixed vegetables
1 package (9 ounces) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes.  Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender. Yield: 8 servings (about 2 quarts).
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CHEESY POTATO SOUP
(My original recipe)

3 large baking potatoes, baked or microwaved, skinned and chunked
3 medium red potatoes, boiled and chunked ( leave skins on )
1/4 cup butter
1/2 cup chopped onions
1 tsp. minced fresh garlic
1/4 cup flour
1 ( reg. size ) can chicken broth    
1 ( 12 oz. ) can evaporated milk
1/2 cup Half & Half
8 oz. cream cheese, softened and chunked
3/4 cup Velveeta cheese, chunked
6 strips bacon, fried and crumbled
salt and pepper to taste

Melt butter in large dutch oven or pan over medium heat. Add onions and garlic; cook, stirring occasionally, for 2 minutes.  Stir in flour. Let it cook for 1 minute, stirring constantly. Gradually stir in the broth and evaporated milk.  Add both kinds of potatoes.
Add the Half & Half, the cream cheese, and the Velvetta cheese. Let the soup come to a boil. Add salt and pepper according to your own taste.  Turn the heat to low, and let the soup simmer, covered, for 10 minutes. Stir occasionally.  Stir in the bacon. Turn the heat off and let the soup sit, covered, for 10 minutes before serving.
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CHICKEN VEGGIE/NOODLE SOUP
(My original recipe)

3 to 3 1/2 lbs. chicken
1 onion, chopped
2 celery ribs, sliced
4 carrots, sliced
3 medium potatoes, chunked
2 cups broccoli crowns
1 cup mushrooms, sliced
1 ( 4.2 oz. ) pkg. Knorr Lipton's Pasta Sides Creamy Chicken noodles
1 tsp. salt
1/2 tsp. back pepper
1 ( 12 oz. ) can evaporated milk
1/2 cup sour cream
2 Tbsp. butter
2 extra cups water besides the broth you will make

Place the chicken in a large stock pot and cover with salted water. Cook over medium heat until chicken is done. Remove chicken from pot and cool. When the chicken is cool enough to be handled, take the meat from the bones. Chop it and put back into the broth. Add the salt and pepper. Add the extra 2 cups of water, the vegetables, and the butter. Cook another 15 to 20 minutes until vegetables are just done. Then add the package of Lipton noodles, sour cream, and the evaporated milk. Let
simmer on low another 7 or 8 minutes.
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GREEN CHILE SOUP (for crockpot)

1 and 1/2 pounds chicken or pork, boneless and diced to cubes
2 cups chicken broth
1 cup green chile sauce
2 cups tomatillos, husks removed and coarsely chopped
2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)*
4 cloves of garlic, peeled and diced
1 medium onion, peeled and diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon sugar**
3 tablespoons oil
2 cups water

Brown the chicken or pork in a small amount of lard or oil, over high heat.
Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.
*If fresh roasted chiles are not available, you can use canned.
**Omit the sugar for a low-carb version.
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SEAFOOD GUMBO
(My version)

1/4 cup oil
6 Tbsp. all-purpose flour
2 cups onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
3 large garlic cloves, minced
4 cups chicken broth
3 cups water
2 bay leaves
1 tsp. dried basil
2 tsp. dried parsley flakes    
1/2 tsp. cayenne pepper
1 tsp. file' gumbo powder
2 tsp. Creole Seasoning
2 Tbsp. Worcestershire sauce
1 (14 1/2-ounce) can diced tomatoes
4 cups Cajun link sausage, sliced
4 cups cut okra, fresh or frozen (make sure it is thawed if frozen kind is used)
2 cups oysters
1/2 pound crabmeat
1 and 1/2 pounds fresh peeled shrimp or crawfish tails or both

In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light brown color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth. Stirring it to mix. Add water, bay leaves, basil, parsley, cayenne pepper, Creole seasoning, file' gumbo powder, Worcestershire sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 and 1/2 hours, stirring occasionally. Add oysters, crabmeat, and shrimp/crawfish tails. Simmer for an additional 15 minutes. Remove bay leaves before serving. Serve over rice.
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TACO SOUP

2 pounds hamburger meat
1 and 1/2 Tbsp. olive oil
1 onion, diced
2 jalapeno peppers, seeded and diced
1 small clove garlic, minced
2 cups beef broth
1 ( 28 oz. ) can diced tomatoes
1 cup water
2 tsp. ground cumin
3 tsp. chili powder
1/2 teaspoon salt or season to your taste
1 cup shredded cheddar cheese
tortilla chips, broken into pieces

Brown hamburger meat in olive oil in Dutch oven. Add onion, garlic, and peppers; cook until onion is tender.  Add remaining ingredients except cheese and chips; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 15 minutes. Ladle soup into bowls; garnish with cheese and chips.
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HEARTY BEEF AND VEGETABLE SOUP

1 lb. beef stew meat, cut into 1-inch cubes
1 Tbsp. vegetable oil
1 cup onion, chopped
1 clove garlic, minced
5 cups water
2 Tbsp. beef bouillon granules
1 ( 28 oz. ) can stewed tomatoes
1 and 1/2 cups sliced carrots
2 cups potatoes, chunked
1 cup chopped celery
2 cups frozen mixed vegetables--optional

In a large stock pot or Dutch oven, heat oil and brown meat. (This browning process produces a rich broth, so don't hurry.)   Add onions to pot and cook until soft. Stir in water, garlic, and bouillon and bring to a boil.  Add tomatoes, carrots, celery, and potatoes. Simmer covered for 30?60 minutes, stirring occasionally. Add frozen vegetables and simmer for another 30 minutes.
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WILD RICE AND BEEF STEW (for crockpot)

4 c. sliced mushrooms
3 carrots, peeled and sliced 1/2-inch thick
6-oz. pkg. long-grain and wild rice (the kind with a seasoning packet)    
1 lb. beef sirloin, cubed
5 c. beef broth

Combine mushrooms, carrots and rice mix with seasoning packet in a slow cooker. Top with beef; pour broth over top. Cover and cook on low setting for 8 to 10 hours.  Serves 6.
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CLAM CHOWDER

3 slices bacon, diced
1 cup chopped onion
3 cups diced potatoes
8 ounces clam juice
1 teaspoon salt    
1/4 teaspoon pepper
2 cans ( 7 ounces each) minced clams
3 tablespoons flour
2 cups half-and-half
1 cup milk

Cook bacon until crisp in a large, heavy saucpan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; saut? until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
Clam chowder recipe serves 4.
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TOMATO-BASIL SOUP

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
10 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Makes 4 servings.
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CHICKEN TACO SOUP

1/2 cup diced onions
1/2 cup diced green bell peppers
1 medium jalapeno pepper, chopped
1 Tbsp. minced garlic
olive oil
1 lb. chicken breasts, boiled and shredded    
2 tsp. chili powder
2 tsp. cumin
1 can of Ro-tel tomatoes
1 can of corn
1 can of refried beans
2 cans of chicken broth

Saute onions, peppers, and garlic in olive oil. Add chicken, chili powder, cumin, Ro-tel tomatoes, corn, beans, and chicken broth. Bring to a slow simmer for 20 minutes.
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GREEN CHILIES CHICKEN SOUP

1/2 cup butter
3/4 cup all-purpose flour
2 cups milk
3 cups chicken broth
2 cups cooked, boneless and skinless chicken, cut into bite size pieces
1/2 cup chopped green Chile peppers
salt and to taste
pinch of garlic powder

In large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any large lumps. Bring to a boil ,reduce heat to simmer. Add chicken,and the chopped peppers,salt,pepper,and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.
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GAZPACHO

6 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 cup chopped peeled cucumber
1 cup chopped red onion
4 cups tomato juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon pepper
Dash hot pepper sauce
3 tablespoons minced chives
Chopped sweet yellow pepper, optional

In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another large bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and hot pepper sauce; pour over vegetables. Cover and refrigerate for at least 4 hours or overnight. Sprinkle with chives and yellow pepper if desired. Yield: 6 servings.
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