Lentil Bean Soup

An Italian New Year's dish. From Jacque's mission

Ingredients:

• equal amounts of carrots, celery, and onion chopped fine (I chop about the same amount equaling two large onions each)
• 1/4 c. - 1/2 c. olive oil
• minced garlic (about 3-5 cloves)
• Italian sausage (one per person minimum)
• 1 large can of tomatoes
• Lentils (1-2 bags)
• Broth cube (or two)
• Salt and pepper to taste

Directions:

1. Sautee carrots, celery, onion, and garlic in the olive oil in a pan.
2. Add sausage to mixture (removing skin and cut to small pieces) and cook through
3. Add the tomatoes to the mixture and simmer on medium-low for about 10 minutes.
4. Add lentils, broth cube, salt and pepper. I usually also add water near to the top (but that depends how soupish you want the soup).
5. Let it simmer for 45 minutes on low (I'm guessing here!).

Tomato Soup

3 T melted butter
1 medium onion, diced
1 46-oz can diced tomatoes
1 T chicken base
3 T sugar
pinch of salt
black pepper to taste
1 1/2 c heavy cream
chopped fresh parsley
chopped fresh basil

Saute diced onions in butter until translucent. Add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, pepper, and stir. Bring to near boil, then turn off heat. Add in cream, parsley, basil and stir.

Amazing if you combine with grilled cheese. We enjoy sourdough with Havarti cheese, all melted and gooey and buttery crunchy to dip in our soup. Sure to warm you up on the coldest days even Wisconsin has to offer!

Potato Soup, Spicy and Broccoli

4 lbs. Potatoes, peeled and cubed
2 cans of Chicken Broth, low sodium

Boil the Potatoes in the broth until tender, DO NOT DRAIN!!!

8 oz of Pepper Jack Cheese, grated
(for not as spicy: 4 oz of Pepper Jack and 4 oz Monterey Jack)

Add to the potatoes and let melt.

1 can Cream of Celery
1 can Cream of Onion
1 c. sour cream
1 pint 1/2 and 1/2 (can use fat free)

Stir in until hot, Serve immediately. If you have leftovers and used just pepper jack, it will be very spicy the next day but is still good.

or...add the following after the potatoes are cooked and not drained...

8 oz of Monterey Jack cheese

1 can Cream of Celery
1 can Cream of Mushroom
1 c. sour cream
1 pint 1/2 and 1/2 (can use fat free)

then...chop up a bunch of broccoli and add to the soup. Cook for about 5 more minutes until the broccoli is about half cooked and still slightly crunchy.

super yummy with sourdough bread!
Stir in until hot, Serve immediately. If you have leftovers and used just pepper jack, it will be very spicy the next day but is still good.

Butternut Squash Soup (from Lacey)

2 tablespoons butter
1 small onion chopped (yuck, I use powder)
1 celery stalk (or however much you want)
1 medium carrot (I do more)
2 potatoes ( i do more)
1 medium butternut quash peeled, seeded, and cubed
32 oz of chicken broth

In large pot melt butter, add veggies cook until lightly browned. Pour in chicken broth (enough to cover veggies). Bring to a boil. Reduce heat to low, cover pot, and simmer until all veggies are tender (40 minutes or so). Transfer soup to blender and blend until smooth.

This is yummy. I always have to split it to get it all blended.

Ravioli Soup (from Lacey)

2 Cups sliced carrots
2 Cans Italian diced tomatoes (I puree them)
1 Can great northern beans
2 tsp Basil (optional)
9 oz of Ravioli (cooked separately and added once soup is ready)


Super easy and yummy I think. Adjust the amount of Ravioli to personal tastes.

Chicken Tortilla Soup (from Lacey)

1 Green Pepper or can diced chilies
3 Cans chicken broth
3 Cans cream of chicken
3 chicken breast cooked and shredded
1/2 cup medium salsa
1 tsp chili powder

I just use whatever I have and cook it all on the stove. Can serve with cheese, sour cream and tortilla chips (of course).

southwestern white chili

2 T italian dressing
1 lb chopped chicken breast
1 small onion, chopped
2 cans (15 oz) white beans, drained and rinsed
1 can chicken broth
1 can (4 0z) green chilies, drained
1 t ground cumin
1 1/2 c mexican style cheese, shredded
2 T fresh cilantro, chopped

HEAT dressing in a saucepan. add chicken and onions. cook for about 7 minutes until chicken is cooked through, stirring occasionally. STIR in beans, broth, chilies, and cumin. bring to boil, then reduce to medium heat; stirring occasionally. SERVE topped with cheese and cilantro.