tomato soup w/ cheddar croutons

3 tbsp unsalted bytter
1 small thin sliced onion
1 clove minced garlic
2 sprigs parsley
2lb chopped fresh tomatoes
S&P
4 diagonal slices bread
1/2c cheddar

350 oven. melt butter in dutch oven and ad onion and garlic till cooked. add parley, tomatoes and1 cup water. season w/ S&P. Increase to boil, reducuce and simmer 20 min. Top bread w/ cheese and bake. Puree soup, add bread, serve.

Ground Beef and veggie soup

Ingredients:

• 1 pound ground beef
• 1/2 onion chopped
• 1 tablespoon flour
• 1 can Rotel tomatoes and green chilies
• 1 small can tomato sauce
• 1 can beef broth
• 2 cups of water
• 2 cans whole new potatoes (drained and cut into bite size pieces)
• 1 bag mixed vegetables
• 1/2-1 teaspoon Italian seasoning
• 1 teaspoon chili powder
• 1/4 -1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon celery seed
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 cup elbow macaroni

Instructions:

• Brown ground beef and chopped onion, drain off grease.
• In a large soup pot to beef and onions add flour and stir well until well incorporarted. Add other ingredients except for the macaroni and cook on medium heat for 20-25 minutes. Add 1 cup elbow macaroni and cook for 10 minutes. *You can, of course adjust the seasoning to whatever suits your taste.
• Serve piping hot with cornbread or crackers.

Butternut Squash Soup (for 4)

2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
3/4 cup apple cider
One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (5 1/4 cups)
4 1/2 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 McIntosh apple, cut into 1/2-inch dice
1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
One-inch pieces of chives or thinly sliced sage leaves, for garnish

1. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
2. In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
3. Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.
4. Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.

Make AheadThe soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.

Creamy Slow Cooker Tortellini Soup

Ingredients:

1-1 1/2 - 2 ounce envelope white sauce mix
4 cups water
1-14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

Directions:

1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3.Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Veggie Beef Soup

HOMEMADE VEGETABLE BEEF SOUP

Read more about it at www.cooks.com/rec/view/0,1648,148188-248197,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 1 - 1 1/2 lbs. stew beef, cut into bite size pieces 3 carrots, sliced 4 med. potatoes, diced 1 med. onion, diced 1 sm. can tomato paste Ketchup (to taste) Garlic powder (to taste) 1 can kitchen cut green beans, drained 1 can corn, drained 1 can stewed tomatoes, drained Soy sauce (to taste) Worcestershire sauce (to taste) Celery salt (to taste) Salt & pepper (to taste) In a large crock pot or Dutch oven, place stew beef, onion, potatoes, stewed tomatoes and cover with water to the halfway point of your pot. Then add the garlic powder, soy sauce, Worcestershire sauce, celery salt, salt and pepper and ketchup to suit your taste. If using a crock pot, cook on setting 4 about 6 to 8 hours. If using a conventional stove top Dutch oven, cook on medium high heat for about 4 to 6 hours. Then about one hour before serving, add tomato paste and stir thoroughly. Then add green beans and corn. Simmer until ready to serve. You may want to add more ketchup again to thicken the soup before serving. Leftovers can be kept refrigerated up to three days. Also, can be frozen and thawed for serving later.

Summer Squash and Corn Chowder

Saw this recipe online and thought it looked great.

Ingredients:

2 slices applewood-smoked bacon

3/4 cup sliced green onions, divided

1/4 cup chopped celery

1 pound yellow summer squash, chopped

1 pound frozen white and yellow baby corn kernels, thawed and divided

2 1/4 cups 1% low-fat milk, divided

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

Preparation:
 Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Lentil Vegetable Soup

I have yet to try this, but am determined to soon.  

From Good Housekeeping.

Ingredients:

• 1 Tbsp. olive oil
• 4 med carrots, chopped
• 1 sm onion, chopped
• 1 tsp. ground cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (14-15 oz) vegetable broth (1 3/4 c)
• 1 c. dried red lentils
• 1 bag (5 oz) baby spinach
• 2 cups water
• salt/pepper

In saucepan, heat oil until hot.  Add carrots and onion; cook 6-8 min or until tender.  Stir in cumin; cook 1 min.  Add tomatoes, broth, lentils, 2 cups water, salt, and pepper.  Cover and heat to boiling.  Reduce to low and simmer covered 8-10 minutes or until lentils are tender.  Stir in spinach.