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.

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.

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.

OR

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.

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.

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.

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.

Day 1

Early in the day, cook hamburger until almost done. Add onion and cook until hamburger is cooked and onion is transparent. Add garlic and sauté until fragrant. Mix in chili powder and cumin. Melt butter in.

Add beans and chicken broth. 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.

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.

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.

1. Melt butter in large saucepan, and lightly sauté green onions on medium heat. Add mushrooms, thyme, salt, 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 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.

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.

Mix all ingredients well and heat through.

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.

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)

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.

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

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.

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

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.

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.