*HERBED VEGETABLE BROTH POWDER (COPYCAT)*

This vegetable bouillon powder is made with real ingredients and only has half the sodium the store bought brand has. Awesome for soup. :))

1/4 cup dried mushrooms
1/4 cup dried mixed vegetables
1 1/2 tbsp. onion powder
1 tbsp. garlic powder
2 tsp. dried parsley
1 tsp. celery seed
1 tsp. dried dill
1 tsp. dried lemon zest
1 tsp. dried thyme
1 tsp. dried marjoram

Place dried vegetables in a blender and pulsing until smaller.
Add remaining ingredients and mix.
Store in a closed container in a cool, dry place.
Use 1 teaspoon per one cup water to make 1 cup broth.

CARROT SOUP WITH BLUE CHEESE

(RECIPE POSTED BY THEODORE ALTON McELROY)
A different take on a beautiful carrot soup. You will love this clean and simple soup.

Ingredients
1/2 Vidalia onion, roughly chopped
2 celery stalks, chopped
4 Tablespoons butter
4 cups vegetable stock
1 lg potato, peeled and diced
1 cup lettuce, chopped
1 pound carrots, peeled and chopped
1/2 cup heavy cream (can omit)
4 oz blue cheese, crumbled
salt and pepper to taste

Directions
In a soup pot over medium heat, melt the butter and sauté the onions and celery till tender and the onions are clear. Add the stock, potato, lettuce, and carrots and simmer for 30 minutes. Add the cream. Transfer to blender and purée. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese

ROASTED CHICKEN AND BUTTERNUT SOUP

(RECIPE POSTED BY DIANA ROSS MADILL)

Now that the cold weather has arrived, here is one of my favorite soup recipes.

4-5 bone in chicken thighs
1 med/large butternut squash-peeled seeded and cubed (1 inch)
1 large onion diced
3 tablespoons olive oil
salt and pepper
4 cups chicken stock
1/4 tsp. ground cumin
1/4 tsp ground corriander
pinch of dried thyme
*few pepper flakes (if you like a little heat)
1 tsp. lemon juice

Preheat oven to 375*F.

Toss squash cubes and onion with olive oil and arrange on a parchment lined baking sheet. Arrange chicken pieces among the squash and onions. Sprinkle salt and pepper over everything. Roast for 45-50 minutes until the squash is soft and the chicken is browned and done. Remove from oven and place chicken pieces on a plate to cool. Place the squash and onion pieces in a large pot. Mash some of the vegetables to thicken the soup. Add the chicken stock and spices. Bring to a simmer over medium heat. Discard bones and skin from chicken, cut meat into bite size pieces and add to soup, simmer a few minutes more. Add the teaspoon of lemon juice and adjust the seasoning if need be. Ready to serve.

***if you would like more body to your soup you can add any tiny pasta (1/2 cup dry) to it when you add the chicken stock.

CHICKEN NOODLE SOUP

Just thought with everybody sick these days.... I'd make my favorite Chicken Noodle Soup. A nice bowl of soup is always welcoming in this fall season. :)) ENJOY!!! :))

2 qts. chicken broth (homemade or store bought) (8 cups)
1 whole boneless skinless chicken breast
1 large onion, diced
3 carrots, peeled and sliced
3 ribs of celery, cleaned and sliced
1/2 pkg. dried medium noodles
parsley, opt
Salt and pepper

Place a large pot over medium high heat, add the broth. Bring to a boil and turn down to simmer. Add the chicken and simmer covered for 15 minutes, do not boil. Remove the cooked chicken to a plate and set it aside to cool.
When cool, dice into bite sized pieces.
Return the broth to simmer and add the vegetables and cook them until they are fork tender.
Season with salt and pepper.
If additional liquid is needed, add water or broth. Add the chicken, dried noodles, and parsley if desired.
As soon as the noodles are tender, ladle into bowls and serve with fresh crispy saltine crackers.

FRENCH CANADIAN PEA SOUP

(RECIPE POSTED BY CAROLE WESTLAKE)

(just like Habitat Pea Soup!) Great winter dish

1 Ham bone (I use the bone from a ham shank I cook the day before)
10-12 cups water
2 1/2 cups yellow dried split peas (rinsed)
1 c celery chopped
1-2 carrots peeled and sliced
1 med onion
pepper and parsley added before serving

Heat peas and water to boiling, add remaining ingredients and reduce heat to simmer for 2 1/2 - 3 hours. Remove bone, trim meat from bone and add to soup. Season to taste. Enjoy a nice thick soup with fresh french bread. A meal in itself!

CHICKEN CORN CHOWDER

Yum!!! this is really good on a cold fall day, nothing warms u up better then a good bowl of chowder. :))

6 tbsp. butter
1/2 onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/4 cup flour
1 1/2 cans corn
1 1/2-2 cups cooked chicken, cubed (I used 3 chicken breasts.)
3 cups chicken broth
1 can evaporated milk (12oz)
Pinch nutmeg
Pinch of salt
Freshly ground black pepper

Melt butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. I poured the mixture into a glass bowl so it would cool faster. Then used the unwashed pot for the next step.

While roux is cooling, combine the corn, chicken, and chicken broth in saucepan, and bring to a boil. Simmer for 10 minutes. Pour roux into the corn and chicken mixture(a little at a time), whisking briskly so it doesn't lump. Return the pot to the heat and bring to a boil. The mixture should become very thick.

Stir evaporated milk into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Return to boil and simmer for 5 more minutes. Serve with homemade french bread.

SUPER EASY SPICY TOMATO BASIL BISQUE

(RECIPE POSTED BY CATHY CORBETT NELSON)

2 cans condensed tomato soup
2 soup cans water (really hot or boiled)
Approx 2 tbsp sun-dried tomato pesto (or regular pesto)
1 heaping tsp minced garlic
1 tsp dried basil (or a little more fresh chopped)
1 can ground tomatoes
 A few shakes of red pepper flakes
8 oz Phily cream cheese cubed

Add everything except cream cheese to crock pot until hot, then add cream cheese, stir it in and turn the slow cooker to medium for approx 4 hours.
Add cooked basmati rice if you like for the last 1/2 hour

This stuff tastes just like the kind I buy at Safeway for $6.50 for a small tub.

CREAM OF ASPARAGUS SOUP

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2 tbs. butter
2 c. leeks ( I used onion)
6 c. diced asparagus
1 qrt. chicken broth
1 cup cream
2 tbs. parmesan cheese
 Salt and pepper

Melt butter, add leeks, cook for 3-5 min.
Add broth and asparagus, bring to a boil , then simmer for 15 min..cool.
Puree this in blender.
When ready to serve, reheat this and add the cream and cheese, salt and pepper and a dash of nutmeg.
When I cleaned my asparagus, I saved the woody ends that I would normally throw out, put them in the freezer until I had enough...it was a little woody , so next time i will push it through a sieve after pureeing it... the flavour was great though!!

CHEESY HAM CHOWDER

2 cups diced potato
1 cup diced onion
1/3 cup diced carrot
1 chicken bouillon cube
1 cup water
1 tsp. parsley flakes
3/4 cup peas, fresh or frozen
1 (6 1/2 oz.) canned flaked ham
2 cups milk
8 oz. mild processed cheese, cut up (Velveeta)

Put first 6 ingredients into saucepan. Cook until vegetables are tender. Cool a bit, then run through blender. Transfer back into saucepan.
Add peas, ham, milk and cheese. Heat, stirring often. Gently simmer to cook peas. Makes about 8 cups.

BEEF BARLEY SOUP

(RECIPE POSTED BY SAM ROTHRAUFF)

4 lbs beef short ribs(bone in)
4 medium onions,coarsely chopped
3 lg carrots, sliced
2-10 1/2 oz. cans onion soup
2-10 1/2 oz. cans beef boullion/broth
1-10 1/2 oz can chicken broth
4-10 1/2 oz. cans of water
1 cup pearl barley
1 bay leaf
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp fresh ground pepper

Place all ingredients in deep soup pot. Bring to a boil.
Skim fat/scum off top with spoon.
Cover reduce heat,and simmer slowly for 2 hours or until
meat is tender.
Remove bay leaf and discard.
Adjust seasoning to taste(salt,pepper)
Shred beef off bones and discard bones.
Serve in soup bowls..Freeze remainder for later..:)

CORN CHOWDER

1 tbsp. butter
5 slices bacon, cut in small pieces
1 large onion, chopped
4 large potatoes, peeled and diced
3 cups milk
1 cup creamed corn
2 cups corn kernels
Salt and pepper
Parsley

Melt butter, add bacon and onion. Fry. Add potatoes and cook on medium heat for 5 minutes. Stir in 2 cups milk. Bring to a boil Cover and simmer until potatoes are tender. Add creamed corn, whole kernels, seasoning and remaining milk. Heat through. Season. Serve
with croutons.

HOMEMADE TOMATO SOUP

(recipe and picture from Chef Kary Osmand - Best Recipes Ever)

2 tbsp. oil
2 onions , chopped
4 cloves garlic , minced
1 can (28 oz.) stewed tomatoes
3 cups vegetable or chicken stock
1/4 cup tomato paste
Pinch of salt and pepper
1 tsp. Italian Seasoning

Cook onions and garlic in oil, stirring for 5 minutes or until softened. Add tomatoes, stock, tomato paste, seasoning; bring to boil. Reduce heat and simmer for 15 minutes or until
slightly thickened.
Puree using immersion blender or blender. So easy and really Yummy!!! :))

PASTA FAGIOL SOUP

(RECIPE POSTED BY ROBIN HENRY)

Brown 2 lb.s 93-96% lean ground beef
dice 3 lg. yellow onions (medium dice)
4-5 stalks of celery/leaves and all (towards the center of bunch of celery) diced small
3-4 Zuchinni diced small
2-1lb. bags carrots (julienned)
1 head of garlic (minced fine in mini food processor)
3 cans Kidney Beans (rinsed/drained)
3 cans Cannellinni Beans (rinsed/drained)
1 sm. can tomato paste
1 15oz. can tomato sauce
2 15 oz. cans diced tomatoes (including juice)
2 64oz. bottles of Tomato Juice
64 oz. water (rinse juice bottles)
32oz. Beef Broth
1 lb. Ditalini Pasta
ground garlic powder
salt
black pepper
cayenne pepper
sugar
dried oregano
dried basil
few splashes of red wine vinegar

Season ground beef with some salt, black pepper, and cayenne pepper, ground garlic powder (don't get TOO heavy handed with it since you will be adding more of these spices plus the rest of spices later). Add chopped vegetables and sauté until soft, then add the rest of the ingredients EXCEPT THE PASTA and let simmer for awhile. Add the pasta the last 10-15 minutes of cooking time. You will need a LARGE stock pot to make this. Sorry I can't tell you exactly how much of each spice (I used more basil than oregano if that helps

FRENCH ONION SOUP

(RECIPE POSTED BY ROBIN HENRY)

6 large red or yellow onions, peeled and thinly sliced.

Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup of dry vermouth or dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Method
1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles
and is slightly browned. Serve immediately.
Serves 4-6.

MEATBALL AND TORTELLINI SOUP

(slow-cooker recipe)
There is just something so comforting about soup and this one is so easy to throw together.

1/2 bag of frozen Italian Meatballs (1 pound)
1 bag (1 pound) frozen cheese tortellini
4 cups beef broth (32 oz.)
1 can (15.5 oz) Cannellini Beans
1 can (14.5 oz.) Italian Diced Tomatoes (has basil, garlic & oregano in it)
1 small yellow onion, finely diced
2-3 cloves garlic, minced
2 stalks celery, finely diced
1/2 tbsp. Italian Seasoning
Salt & Pepper, to taste
Grated Parmesan Cheese

Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs.
Set slow cooker on low for 6-8 hours.
About 30-45 minutes before you’re ready to eat, add frozen tortellini (or pasta). Allow to cook thoroughly. Add salt & pepper to taste (I usually add about a tsp. of salt and ½ tsp. black pepper).
Ladle into bowls and top with grated Parmesan cheese.
Serve with Garlic Breadsticks.

LOADED BAKED POTATO SOUP

4 baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 cups milk
2 cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 cup shredded Cheddar cheese
1 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside.
Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside.
Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly.
Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken.
Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend.
Mix in sour cream until well blended.
Serve immediately.
Garnish with green onions, additional bacon and shredded cheese.

BUTTERNUT SQUASH SOUP

(RECIPE POSTED BY SANDRA HEBERT) - Easy, Fast and Soooo Good

1 Butternut Squash cubed
3 Tbsp. Butter
1 Box Chicken soup broth
1 Bag Fresh Baby Spinach
2 Tbsp. Chicken Soup Powder
4 Cups Water
1 tsp. Basil
Parmesan cheese to garnish as desired

Saute squash in butter till softened, about 20-30 min. Add broth, chicken soup base powder, water and basil. Let flavors blend...maybe another 15 - 20 minutes....before serving drop a handful of spinach leaves per bowl into the soup. It will look like a lot at first but after one minute will wilt. Serve and sprinkle with parmesan cheese

BROCCOLI CHEESE SOUP

Wow!!! I’ve been craving Cr. of Broccoli Soup lately and happened to come across this recipe. Since it’s a raining day in Canada, I decided it was a perfect day to make soup... so I made this soup and WOW!!! it’s quick, easy and so freaken good.... I mean really, really good. I will definitely make it again. YUMMY

2 cups chicken broth or 1 (15 oz.) can chicken broth
1 (12 ounce) bag frozen broccoli (I used a whole head of broccoli, chopped)
1/4 cup onion, finely chopped
1 tsp. minced garlic
1 medium carrot, shredded
2 tbsp. butter or margarine
2 tbsp. flour
1 (12 oz.) can evaporated milk
1 (10 3/4 oz.) can cream of chicken soup, undiluted (I use cream of mushroom by mistake)
8 oz. Velveeta cheese, cut in chunks (about 1 cup)
Salt & pepper to taste

In a microwave safe bowl or saucepan, combine the chicken broth, onion, garlic, carrot and broccoli. Cook in the microwave for 8 minutes stirring after about 4 minutes. Make sure the veggies are cooked. Remove and set aside.
In a separate saucepan on low heat melt the butter, stir in the flour. Just like you were making gravy.
Slowly add the milk stirring constantly and the cream of chicken soup.

Have your cheese cut in chunks and add to the milk mixture. Then add the broccoli mixture to this and continue cooking on low heat for 5 to 10 minutes.
NOTE: Once the soup was ready, I used 2 knifes and cup the broccoli into smaller pieces. But you can leave it the way it is if you want. It's yummy either way... :))
Makes 8 to 10 cups.

NOTE: I don’t ever bring this to a boil, but just cook on low heat. This soup is amazing and u can serve it with biscuit or with cornbread. Enjoy!