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Applebee's French Onion Soup

  (makes 6 bowls)
3 T oil plain hamburger buns
8 c diced white onions (about 6 medium-sized onions) Provolone cheese
8 t beef bouillon shredded Parmesan cheese
9 c water
1 t salt
½ t garlic powder
¼ t pepper
  1. Sauté onions in oil until onions begin to soften and start to become transulcent. Do not allow to brown.
  2. Add the beef bouillon, water, salt, garlic powder, and pepper, and bring mixture to a boil. Turn heat down, and simmer for 45 minutes.
  3. While soup is simmering, prepare croutons. Use bottom half of hamburger buns and/or cut the top of the top halves off to make them similar to the bottom halves. Place croutons directly on oven rack and bake at 325° for 15 to 20 minutes until golden brown and crispy.
  4. If there is sufficient time, allow soup to cool with the lid on for an hour. Then, spoon into oven-safe bowls and layer on top of soup as follows:
    1. sprinkle Parmesan cheese
    2. crouton
    3. slice Provolone cheese
    4. sprinkle Parmesan cheese
  5. Broil 5 or 6 minutes or until cheese is melted and beginning to brown. Sprinkle additional Parmesan on top and serve.
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Black Bean Soup

2 T oil 1 t cumin
½ red onion, minced 3 t chili powder
shredded carrots ½ t oregano
1 t bottled minced garlic
3 cans black beans
black pepper to taste
Serve with:
fresh, chopped cilantro
shredded cheddar cheese
sour cream

Sauté onion in oil until transparent. Stir in garlic, cumin, chili powder, oregano. Puree one can of beans and add to pot. Add remaining cans of beans, draining liquid from only one. Reduce heat and simmer for 15 minutes, stirring often. Add pepper.

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Broccoli Cheese Soup

  (30-40 minute preparation. For best flavor, make early in day and allow to sit. Makes 10 bowls.)
about 2 lbs fresh broccoli flowerets 5 c milk
4 T butter 1 c cream
4 T flour 1 c grated mozzarella cheese
1 t chicken boullion 1 c grated medium cheddar cheese
seasoning salt and pepper to taste

Steam broccoli. Blend in blender with as much of the milk as needed.

Melt butter in large stock pot. Whisk in flour, chicken boullion, salt, and pepper. Cook, stirring constantly until thick.

Whisk in remaining milk (if any is left), cream, and blended broccoli. Bring to a boil. Turn to medium heat and simmer for eight minutes, stirring almost constantly.

Add cheese and heat until warm.


If you are eating later, do not put cheese in. Remove from heat and allow to cool. When ready to eat, warm soup, put in cheese, and serve.

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Cauliflower Cheese Soup

  For best flavor, make early in day and allow to sit.
2 c + cauliflower florets 2 T flour
1 ½ c chicken broth 1 ½ c half & half
  ¼ t cayenne pepper
4 T butter ½ t salt
2 carrots, diced small
2 celery stalks, diced small 2 c + grated cheddar cheese
1 medium onion, minced

Steam cauliflower in microwave for 5 minutes. Cool slightly. Blend cauliflower with chicken broth in two batches in the blender.

Melt 4 T butter in large pan. Add the carrots, celery, and onion, and sauté for about 5 minutes until vegetables are softened. Blend into cauliflower.

Melt 2 T butter in same pot. Whisk flour in. Pour in half & half and stir until thick. Add cauliflower, cayenne pepper, and salt. Bring to gentle simmer, and simmer for 5 minutes. Turn off heat, and stir in cheese. When ready to eat, just warm through. Do not boil.

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Chicken Noodle Soup

  For best flavor, make at least eight hours before eating.
3 chicken breast fillets 8-oz package dumpling noodles
5 quarts water plus ¾ c chicken bouillon
    or 20 c chicken stock
4 red potatoes, peeled and cubed
  ½ lb baby carrots or shredded carrots
  ½ onion, diced
  pepper to taste
  1. Put chicken breasts in pot with water and chicken bouillon or chicken stock. Bring to boil. Simmer ½ hour.
  2. Remove chicken and allow to cool enough to touch.
  3. Cube or shred chicken and return to pot. Bring to boil and add noodles, potatoes, carrots, onion and pepper. Simmer ½ hour.
  4. Allow pot to sit several hours. Warm through before eating.
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Chicken Tortilla Soup

2 T oil 2 t cumin
½ onion, minced fine 2 t chili powder
½ t bottled garlic 4 t Worcestershire sauce
4-oz can green chilis 2 T Heinz 57 steak sauce
1 med. zucchini, chopped
1 large carrot, chopped 12.5-oz can chicken, shredded
6 c chicken broth
1 large tomato juice 6 flour tortillas cut into strips
grated Monterey jack cheese
sour cream
fresh cilantro, chopped small

Brown onion and garlic in oil. Add chilis, zucchini, carrot, broth, juice, cumin, chili powder, Worcestershire sauce, and steak sauce. Simmer 45 minutes. Add chicken and heat through.

Bake flour tortilla strips for 25 minutes at 325º or until chip-like.

Serving: Put soup into bowls. Sprinkle Monterey jack, dollop with sour cream, sprinkle fresh cilantro. Top with tortilla strips.

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  (Requires three days for best flavor-serves 12
  Use 8 quart pot or half recipe.)

Day 1

Day 2

1 lb. hamburger 6 cans stewed tomatoes
½ lb. mild ground sausage
1 large white onion, diced
1 T butter
4 cans pinto beans, undrained
15 c chicken broth
¼ c chili powder
2 t bottled minced garlic
4 t ground cumin

Day 1

Early in the day, cook hambrger until almost done. Add onion and cook until hamburger is cooked and onion is transparent. Melt butter in.

Add beans, chicken broth, chili powder, garlic, and ground cumin. Put lid on pot and bring to a boil. Remove lid. Simmer for 2 hours WITHOUT LID, stirring often. Allow chili to cool completely on stove top. Then put chili in frig and allow it to marinate overnight.

Day 2

Early in day, blend stewed tomatoes in blender. Add to chili. Bring to a boil and simmer 1 hour WITHOUT LID, stirring often. Put chili in frig and allow it to marinate overnight.

Day 3

Reheat on low when ready to eat. Takes about 30 minutes to reheat.

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Cinncinnati Chili

  For best flavor, make early in day and allow to sit.
1 lb lean pork, coarsely ground 3 whole bay leaves
1 lb hamburger 2 t cinnamon
1 yellow onion, chopped 2 t allspice
2 t bottled garlic 1 T oregano
1 T whole cumin seeds 4 T cocoa powder
4 T chili powder 2 t Tabasco
  2 T Worcestershire
  4 T white vinegar
  28-oz can tomatoes, pureed
  2 c chicken broth
  2 cans kidney beans

Sauté pork, hamburger, onions, garlic, cumin seeds, and chili powder until meat is browned and onions are clear. Add remaining ingredients and bring to a simmer. Simmer covered for ½ hour.

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Clam Chowder

  For best flavor, make a day ahead and refrigerate overnight or make early in day.
2 cans minced clams ¾ c butter
1 stalk celery, diced fine ¾ c flour
¼ onion, diced fine 4 c whole milk
4 c potatoes, pealed and cubed 2 c heavy cream
1 c water mixed with
½ T chicken bouillon
pepper to taste

  1. Drain clam juice into pan. Add celery and onion and bring to boil. Add potatoes, water, and bouillon. Bring to a boil and boil for approximately ten minutes until potatoes are tender.
  2. Melt butter in another pan, whisk in flour. Add milk and cream and whisk until smooth. After potatoes are tender, add cream mixture and pepper to potatoes. Stir until thickened. Stir in clams.
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Cream of Mushroom Soup

2 lb regular white mushrooms, cleaned and diced-ish
2 T unsalted butter
4 T minced green onions
2 t thyme
1 bay leaf
2 t salt
1 t fresh ground pepper
4 c heavy cream
3 c chicken stock
2 t cornstarch dissolved in 2 T water

  1. Melt butter in large saucepan, and lightly sauté green onions on medium heat. Add mushrooms, thyme, and bay leaf. Sauté over moderate heat for 10 to 15 minutes, or until the liquid that is released from the mushrooms disappears. Remove bay leaf.
  2. Add salt, pepper, cream, and chicken stock, and bring to boil. Reduce heat and simmer for 20 minutes.
  3. Add cornstarch and simmer for 10 minutes or until thickened, stirring constantly.

Makes 4 servings.

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Crockpot Chicken Tortilla Soup

½ c chicken, shredded 1 c shredded carrots
1 (15 oz) can crushed tomatoes 2 c chicken broth
1 (10 oz) can red enchilada sauce 1 t cumin
½ onion, diced 1 t salt
1 (4 oz) can chopped green chilies  
1 t bottled minced garlic ¼ t pepper
  1 ½ c corn
fresh, chopped cilantro
Monterey jack cheese

Combine all ingredients, except tortillas, cilantro, cheese, and guacamole in crockpot. Cook on high 3-4 hours or low 6-8 hours. Serve with tortillas wrapped in foil and warmed in oven, fresh cilantro, shredded Monterey jack cheese, and guacamole.

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French Onion Tomato Soup

1 family size can tomato soup
¾ can water (from tomato soup can)
2 regular cans French Onion Soup
½ c Parmesan cheese

Mix all ingredients well and heat through.

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Hearty Beef Stew

5 lb boneless beef brisket, partially frozen and sliced thin 4 T cornstarch
4 red potatoes, sliced 4 T brown sugar
20 baby carrots 1 t dried Italian seasoning
1 medium onion, sliced ¼ t cayenne
2 cans Progresso Hearty Tomato Soup 4 T Worcestershire sauce

Place beef, potatoes, carrots, and onions in crockpot. Combine soup, cornstarch, brown sugar, Italian seasoning, cayenne, and Worcestershire sauce and whisk until smooth. Mix into beef. Cover and cook on low for 10-12 hours.

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Lentil Soup

  For best flavor, make early in day and allow to sit.
½ med. onion, finely chopped
2 T butter
6 c chicken broth
1 ½ c lentils, rinsed and drained
½ lb frozen peas and carrots
2 cans stewed tomatoes, blended
4 c water
  1. Sauté onion in butter until onion is transparent.
  2. Add broth, lentils, peas and carrots, stewed tomatoes, water and pepper. Bring to boil; reduce heat and simmer until lentils are soft to bite. (approx. 1 hour)
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Potato Soup

½ onion chopped finely 5 ¼ c chicken broth
1 stalk celery chopped finely dash of salt
2 T butter dash of pepper
6 c peeled and cubed potatoes
5 ¼ c milk
1 c cream

Sauté onions and celery in butter until transparent, but not browned. Add chicken broth, salt, pepper and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender, about 20 minutes.

Add milk and light cream. Heat thoroughly. Makes about 8 bowls.

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1 large eggplant 1 t Italian seasoning
1 zucchini 1 t kosher salt
1 crookneck squash ½ t pepper
1 yellow onion 3 t bottled minced garlic
1 yellow bell pepper 1 (15-oz) can diced tomatoes
1 orange bell pepper 1 (15-oz) can diced fire-roasted tomatoes
  2 T olive oil

Chop all vegetables in bite-size chunks. Layer the vegetables in a 6-quart slow cooker. Cover with seasonings, tomatoes, and oil.

Cook on low for 5 to 6 hours or on high for 3 to 4 hours.

This recipe adapted slightly from Make it Fast, Cook It Slow by Stephanie O'Dea

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Spinach Soup

¼ onion, chopped ¼ t nutmeg
½ t bottled minced garlic 1/8 t pepper
1 T butter 10- to 12-oz package frozen chopped spinach
5 ¾ c chicken broth 1 c fresh Parmesan
1 c Star pasta, uncooked 1 c shredded Monterey Jack cheese

Cook and stir onion and garlic in hot butter until tender but not browned. Add chicken broth and bring to a boil. Add pasta, nutmeg, and pepper. Simmer about 5 minutes. Add chopped spinach and simmer 5 minutes, stirring occasionally. Add cheeses and turn off heat. Season to taste with salt, if desired.

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Taco Soup

1 lb. hamburger
½ onion, minced fine
2 (15-ou) cans black beans (undrained)
2 (15-ou) cans white chili beans in mild chiili sauce (undrained)
1 (14.5 ou) can fire-roasted diced tomatoes (unblended)
8-oz can tomato sauce and 1 can water
1 (12-ou) bag frozen corn
1 (10-ou) can mild rotel
1 pkg dry ranch dressing (3T)
Serve with:
tortilla chips
grated cheese

Crumble and cook hamburger with minced onion. Add rest of ingredients and heat through. Serve with doritos and grated cheese.

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Tomato Soup

6 c fresh, ripened tomatoes, blanched, peeled, and blended in blender
1 thick slice onion, whole and unseparated
2 bay leaves
1 t salt
½ t pepper
4 T butter
½ c flour
3 c milk or 1 c cream and 2 c milk

Blanch tomatoes first. Bring water to boiling in a large pot. Add tomatoes. Allow to simmer 60 to 90 seconds. Remove quickly into ice water. This will help the skins to just fall off.

Combine first five ingredients. Bring to boil. Turn down to medium heat, and simmer ten minutes. Remove bay leaves and onion.

In another pan, melt butter, blend in flour, then cream and milk. Whisk until thick. While whisking tomatoes, slowly add cream and milk to tomatoes. Heat to thicken. Serve.

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Tony Roma's Baked Potato Soup

4 medium red potatoes 2 c cold water
3 T butter ¼ c cornstarch
1 white onion, diced
2 T flour 1 c half & half
4 c chicken stock
1 ½ c instant mashed potatoes 2 c shredded medium cheddar cheese
1 t salt ½ lb crumbled cooked bacon
¾ t pepper 2 green onions, chopped
½ t basil
1/8 t thyme
  1. Preheat oven to 400º and bake the potatoes 1 hour or until done. When potatoes have cooked, remove them from the oven to cool.
  2. As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
  3. Add stock, mashed potatoes, and spices to the pot. Mix cold water with cornstarch and add. Bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Cut potatoes in half lengthwise and scoop out contents with a grapefruit spoon. Discard skin. Chop baked potato to make chunks that are about ½ inch in size.
  5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil. Reduce heat and simmer the soup for another 15 minutes or until it is thick.
  6. Add cheese, bacon and green onions. Stir until cheese is melted and serve.

Or to serve restaurant style:

Spoon about 1 ½ c of soup into a bowl and top with cheese, bacon and green onion.

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