1 1/2 lbs ground beef

1 onion, minced

4 carrots, minced

3 ribs celery, thinly sliced

1/2 cup barley

1 (28 oz) can diced tomatoes

2 cups water

3 (10 oz) cans beef broth

1 (10.75 oz) can condensed tomato soup

1 bay leaf

1 tbs parsley

1 tsp minced garlic

1/2 tsp dried thyme

ground black pepper, to taste

heat a large soup pot over medium-high heat, and crumble in the ground beef. cook and stir until the beef is evenly browned and no longer pink. drain, and discard any excess grease.

stir in the onion, carrots, celery, and barley. pour in diced tomatoes, water, broth, and tomato soup. season with bay leaf, parsley, garlic, thyme and pepper. bring to a boil. reduce heat and cover. simmer for 2 hours, stirring frequently. remove bay leaf before serving.

10 servings

1 lb boneless, skinless chicken breast, cut into 1″ pieces

3 1/2 cups chicken broth

1 tsp ground cumin

1/2 cup uncooked regular long-grain white rice

1 (11 oz) can mexicorn, drained

1 cup thick & chunky salso

1 tbs chopped fresh cilantro leaves

2 tbs fresh lime juice

4 corn tortillas

spray a 6-qt sauce pot with cooking spray. heat over medium-high heat for 1 minute. add the chicken to the sauce pot. cook until it’s browned, stirring often.

stir in the broth, cumin and rice. heat to a boil. reduce the heat to low. cover and cook for 20 minutes.

stir in the corn, salsa, cilantro and lime juice. cook until the rice is tender.

heat the oven to 425 degrees. cut 4 corn tortillas into thin strips and place them on a baking sheet. spray with cooking spray. bake for 10 minutes or until golden.

top each serving of soup with crisp tortilla strips.

6 servings

5 tbs olive oil

1/4 lb bacon, chopped

3/4 cup diced cooked ham

3 lg stalks celery, thinly sliced, leaves reserved and chopped

1 onion, finely chopped

3 carrots, finely chopped

2 cloves garlic, crushed

1 (28 oz) can whole peeled tomatoes, chopped

1 qt chicken broth

2/3cup brown rice

salt and pepper to taste

1 (15 oz) can cranberry beans, drained

1 (15 oz) can white beans, drained

1/4 cup fresh parsley

in a large pot over medium heat, cook bacon in olive oil until brown. stir in ham and cook a few minutes more. stir in celery (reserve the leaves), onion and carrot and cook until veggies are tender, 5 minutes. stir in garlic and cook 1 minute more.

stir in tomatoes, broth, rice, salt and pepper. bring to a boil, then reduce heat, cover and simmer 20 minutes, or until veggies are soft and rice is nearly tender.

stir in cranberry beans and white beans and heat through. stir in parsley and celery leaves and remove from heat. serve hot.

10 servings

2 tbs olive oil

2 tbs butter

1 onion, chopped

1 clove garlic, minced

1/2 cup diced carrot

1/2 cup chopped celery

2 tbs dried parsley

1 tsp dried basil

1 bay leaf

1 pinch dried thyme

2 (32 oz) cartons chicken broth

1 (28 oz) can crushed tomatoes

2 cups shredded cabbage

1 (15 oz) can light red kidney beans, drained

1/2 cup quinoa

1/2 cup grated parmesan cheese (optional)

heat olive oil and butter in a large pot or dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5-10 minutes. add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. reduce heat and simmer until heated through, 10 minutes.

stir cabbage, kidney beans, and quinoa into the soup. cover and simmer until quinoa is tender, 30 minutes. garnish each serving with parmesan cheese.

1 cup wild rice
3 cups water
6 tbs butter
1 tbs minced onion
1/2 cup flour
3 cups chicken broth
3/4 cup minced cooked ham
1/2 cup shredded carrots
3 tbs slivered almonds
1 cup half-and half

in a pot, bring the wild rice and water to a boil. reduce heat to low, cover, and simmer 45 minutes.

in a separate pot, melt the butter over medium heat, and sauté the onion until tender. blend in the flour until smooth, and gradually stir in the chicken broth. stirring constantly, bring the mixture to a boil. reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. continue to cook and stir about 5 minutes, until heated through. thoroughly blend the half-and-half into the soup just before serving.

6 servings

1 lb ground beef
1/4 tsp garlic powder
2 (14 oz) cans seasoned beef broth with onion
1 (14 1/2 oz) can diced tomatoes
1/4 tsp italian seasoning
1 1/2 cups uncooked mafalda OR spiral pasta
grated parmesan cheese

in a large skillet, cook beef with garlic powder until browned; drain. add broth, tomatoes and italian seasoning. bring to a boil. stir in pasta. cook over medium heat for 10 minutes or until pasta is tender. stir in 1/4 cup cheese. serve with additional cheese if desired.

4 servings

1 lb italian sausage
1 lg onion, chopped
1 clove garlic, pressed
3 (14 1/2 oz) cans beef broth
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup dry red wine
2 carrots, thinly sliced
1 tbs sugar
2 tsp dried italian seasoning
2 small zucchini, sliced
1 (9 oz) pkg refrigerated cheese-filled tortellini
1/2 cup shredded parmesan cheese

discard sausage casings.

cook sausage, onion, and garlic in a dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain and return to pan.

stir in broth and next 6 ingredients; bring to a boil. reduce heat; simmer 30 minutes. skim off fat.

stir in zucchini and tortellini; simmer 10 minutes. sprinkle each serving with parmesan cheese.

1 lb lean ground beef OR beef tips
1 med onion, chopped
2 (14.5 oz) cans italian-style tomatoes
1 (10 3/4 oz) can tomato soup with basil, undiluted
4 cups water
2 cloves garlic, minced
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 tbs chili powder (optional)
1 (16 oz) can kidney beans, drained
1 (16 oz) can italian-style green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 oz rotini pasta, cooked
grated parmesan cheese

cook beef and onion in a dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain. return to pan. stir in tomatoes, next 7 ingredients, and, if desired, chili powder; bring to a boil. reduce heat; simmer, stirring occasionally, 30 minutes.

stir in kidney beans and next three ingdredients; simmer, stirring occasionally, 15 minutes. stir in pasta. sprinkle each serving with cheese.

makes 10 cups