Minestrone

1 lb ground turkey (optional)

2 Tbsp olive oil

2 med onions chopped

2 chopped carrots

2 cloves garlic crushed

2 stocks celery chopped

9 oz frozen cut green beans

7 cups beef broth (or use 7 tsp Better Than Beef with 7 cups water)

1 - 15 oz can stewed or diced tomatoes

1 cup elbow macaroni

1 - 15 oz can great northern beans, drained

2 tsp dried basil

.5 cup grated parmesan cheese (optional)

Brown turkey and set aside. Heat oil over med high. Add onions, carrots, celery, and garlic. Cook until carrots are slightly soft. Add green beans, broth, and tomatoes. Add turkey back in. Bring to a boil. Simmer covered for 30 min. Add macaroni, great northern beans, and basil. Simmer covered until macaroni is tender. Ladle into bowls and top with parmesan cheese.

Hogwarts Chile

1 lb ground turkey

.5 lb turkey sausage

1 clove garlic

3 stalks celery chopped

1 green pepper chopped into chunks

2 - 15 oz cans chopped tomatoes

1 tsp cumin

1 - 3 tsp chili powder

2 cans diced green chilies

1 - 3 cans tomato sauce (depending on how thick you like it)

2 tsp Better than Beef bouillon

2 cans beans of your choice

Brown turkey, sausage and onion. Add remaining ingredients and cook until vegetables are still crispy.

Sausage Bean Soup

3/4 lb. mild Italian sausage(I like turkey sausage)

1 chopped onion

1 garlic clove, minced

1 can white northern beans

1 can black beans

can 14 1/2 oz diced tomatoes, undrained

1 can beef broth, 14 1/2 oz

1 tsp. dried basil

barley(a cup or so)

Parmesan cheese

salt to taste(add at the end)

I got this recipe from Ken and Robin. I love how the sausage seasons the soup for you, It's so good. It doesn't call for barley, we just like it in this soup.

Instructions:

- Cook barley on pot with water(directions on barley package).

- While barley is simmering brown sausage, onion, and garlic. (I like to brown the onion separate because the pan gets too full.)

- When barley in done add remaining ingredients except cheese, which you add separately to each serving.

*You might need to add a little more water at the end if you added the barley.

Pumpkin Curry Soup

3/4 cup butter
1/2 cup flour
2-3 Tbs MILD curry powder (to taste...and curry will often 'heat up' as it sits, so err on the side of mild!)
6 cups chicken broth
1 (28 oz) can plain pumpkin
1-2 cups Half and Half
3 Tbs soy sauce
1 Tbs sugar
2 tsp granulated garlic
1 tsp Seasoned salt


Melt butter in stock pot and stir in curry powder. Allow to simmer for 30 seconds and then whisk in the flour to make a roux paste. Allow it to bubble for about 10 seconds and remove from heat to whisk in the chicken stock and whisk until smooth. Whisk in the pumpkin and stir in the cream, soy sauce, and seasonings. You can adjust the flavor to taste by adding more seasoned salt, and sugar as needed.

White Chicken Chilli

1 1/2 lbs chicken breasts
1 large onion, chopped
2 cloves garlic, minced
1 3/4 cup chicken broth
1 tsp ground cumin
2 Tbs fresh cilantro
1 tsp oregano leaves
1/2 tsp salt
1/4 tsp red pepper sauce (or whatever hot sauce you have)
2 cans great northern beans
1 can of white shopeg corn (or whatever corn you have)
3 Tbs. lime juice


Cook chicken, onion, garlic, broth, cumin, oregano, salt and pepper sauce in crock pot on low 4-5 hours. Stir in everything else 15 min before serving.

Broccoli Rice Soup

1 bag frozen broccoli
3 large carrots, sliced
3/4 cup minute rice
3-4 tsp chicken boullion
1 onion, diced
water to cover
1 cup milk
salt to taste

(This is an alternative to broccoli cheese soup. We LOVE it!) Add all ingedients except milk and bring to a boil. (I like to add broccoli last to the boiling water to retain nutrients). Simmer until rice is done (about 5 minutes). Add milk and lightly blend in blender.
Sprinkle with cheese.

New England Clam Chowder

1 cup chopped onion
1 cup chopped celery
2 cups diced potatoes
3/4 tsp thyme
2 cans minced clams

White Sauce ~
3/4 cup butter
1 quart half and half
1 tsp salt
1/2 tsp sugar
3/4 cup flour
1/2 tsp pepper

Drain clams and add the juice from the clams to the vegetables with enough water to cover. (Reserve the clams to add last.) Simmer about 20 minutes.

White Sauce instructions~ Melt butter in sauce pan and mix the flour with butter. Add remaining white sauce ingredients and simmer wisking frequently until smooth and no longer lumpy. Add white sauce and clams to vegetables. Do not boil soup after clams are added!

Chicken Tortilla Soup

1 1/2 lbs. skinless chicken
1/2 cup chopped onion
1/2 tsp fresh garlic
2 cans chicken broth
1 can tomato sauce
1 Tbl worchestershire sauce
1 can diced tomatoes
1 can mexican stewed tomatoes
taco seasoning to taste
can black beans, rinsed
1 can corn
1 small bunch cilantro chopped

Add all ingredients in crockpot except for corn, cilantro, black beans, and taco seasoning. Cook for 4 hours on high. Shred chicken and add remaining ingredients. Top with tortilla strips that have been baked until crispy.

Brattons Clam Chowder by Pete and Colleen

1 cup chopped onion

2 C diced carrots

4 C diced potatoes

1 C chopped celery

2 cans minced clams

Drain the clam juice in a pan with the vegetables. Cover vegetables with water and cook 20 minutes.

In another pan:

melt ½ c butter add ½ C flour blend and cook for 2 minutes. Add 1 can condensed milk with enough regular milk to make a quart and add to flour and cook to smooth stirring often. Add undrained vegetables, and clams.

Season with:

1 ½ tsp salt

½ tsp pepper

½ tsp sugar

2 Tbs red wine vinegar (essential)

Heat but don’t boil.