Zupa Toscana

1 lb mild italian sausage

3 lb bag baby red potatoes, scrubbed and sliced thinly

12 chicken bullion cubes

small bush chopped kale, no stems

1-2 cups heavy whipping cream

a few small shakes of red pepper

12 cups water

Brown sausage, drain and pressed with paper towel. In a large pot, combine potatoes, sausage, red pepper and water. Bring to a boil then add heavy cream. Turn to medium heat and cook until potatoes are almost done, then add kale. Add red pepper flakes to taste. Cook until potatoes are done. Blot soup with paper towel while cooking to remove extra grease.

(ripped off from lori)

Tortilla Soup

1 chopped onion

5 chopped garlic cloves

2 chopped green peppers

2 Tbsp cumin

6 chicken bullion cubes

8 oz can of tomato sauce

2 cans diced tomatoes

2 small cans green chili

2-3 chicken breasts

½ cup rice

To Taste:

salt

oregano

Top With:

tortilla chips

monterey/colby jack cheese

sour cream

Boil chicken in 4-5 quarts of water. Remove and shred. Skim off foam. Add rest of ingredients and simmer for a few hours. ½ hour before serving add a few handfuls of tortilla chips.

(ripped off from lori)

Potato Soup

6-8 med potatoes

1 small onion

2 carrots,

2 celery stalks, diced

4 cups water

2 tsp salt

3 cups milk

6 Tbsp butter

4 Tbsp flour

4 Tbsp parsley

¼ Tbsp pepper

Top With:

bacon

shredded cheese

Bring first group of ingredients to a boil, reduce heat, cover and simmer until potatoes are tender. Do not drain. Mash slightly. Stir in milk. In a bowl, blend second set of ingredients. Stir into potatoes. Stir constantly over med heat until thickened and bubbly. Serve with bacon and cheese.

(ripped off from sarah s)

Poblano (Pasilla) Soup

3-4 chicken breasts

4 bullion cubes

a few stalks of celery

a few carrots

10 cups water

10-6 in corn tortilla

6 Tbsp flour

1 ½ tsp chili powder

1 ½ tsp ground coriander

1 ½ tsp ground cumin

1 ½ tsp salt

1 ½ tsp pepper

(tip: make and freeze extra tortilla mixture for future use)

1 chopped onion

5 chopped poblano chilies, seeded

1 chopped jalapeno w/seeds

1 ½ tsp chopped garlic

oil

2 cups half & half or milk

Top With:

tortilla chips

sour cream

Monterey jack cheese

Boil 1^st set of ingredients until chicken is done. Blend corn tortilla set until it is the consistency of corn meal. Fry peppers and onion set with oil in a large pan until onion is clear and peppers are soft. Remove chicken from stock. Blend carrots and celery with onion and peppers and some stock until smooth. Put some butter in the pan and whisk corn tortilla mix and a few ladles of stock over med heat for 4 minutes. Add blended veggies and whisk until smooth. Put mixture and remaining stock in crock pot. Whisk in half and half. Shred Chicken and add to crock pot. Cook on low for a few hours. Serve with toppings.

(ripped off from rachel)

7 Can Frito Soup

1 lb hamburger

1 med onion, chopped

1 can red kidney beans

1 can green beans

1 can black beans

1 can corn

2 cans diced tomatoes

1 can tomato sauce

1 pkg taco seasoning

Garnish with:

Frito chips

cheddar cheese

sour cream

DON'T drain cans!! Brown hamburger and onion. Add all ingredients to crock pot and cook on low for a few hours (or simmer for 15-20 minutes on stove).

(ripped off from krystal)

Chili

2 cans stewed tomatoes

2 small cans tomato sauce

2 cans chili beans

1 lb sausage

1 onion

To Taste:

salt

pepper

chili powder

Top With:

sour cream

cheese

Cook sausage with onion. Add all ingredients to crock pot and simmer on low for a few hours. Top with cheese and sour cream.

(ripped off from linda)

Cheddar Broccoli Soup

1 quart water

4 chicken bullion cubes

2 stems broccoli

6 carrots

1 onion

1 quart half & half

4 cans cream of potato

2 cups cheddar cheese

Boil first five ingredients for 15 minutes with a lid; cool slightly. Add last three and warm in crock pot.

(ripped off from lori)

Crock Pot Beef Stew

1 lb stew meat

2 cans diced tomatoes

4-6 potatoes

2-4 celery stalks

3-5 carrots

1 onion

1 can beef broth

1 cup water

2 beef bullion cubes

1 pkg onion soup mix

1-2 Tbsp cornstarch

TO TASTE:

celery salt

garlic powder

basil

oregano

parsley flakes

salt

pepper

Add all ingredients that don't need to be chopped. Chop the rest and add. Heat on high until potatoes are tender. Simmer on low until ready to serve.

(ripped off from lori)

Creamy Vegetable Soup

6 cups water

6 potatoes, peeled

5 carrots

4 stalks of celery

1 bunch of broccoli (or use frozen)

1/2 head of cauliflower (or use frozen)

1 medium onion

3 tsp. salt

1/2 tsp. pepper

1/4 tsp. dill weed

1/2 cup butter

1/2 cup flour

2 cups milk

1 cup chicken broth (or 1 cup water and 1 chicken bouillon cube)

2 cups shredded cheese

Roughly chop veggies and put in large pot. Add water and spices and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until veggies are tender. Do not drain, blend. Meanwhile, in a saucepan, melt butter, add flour, and stir. Add milk and chicken broth; stir and cook gently. Add shredded cheese; stir until sauce gets thicker and bubbly. Add cheese sauce mixture to cooked veggies. Stir everything together and serve. Enjoy!

(ripped off from krystal)

Basque Leek Soup

½ cup chopped onion

3 garlic cloves

2-3 Tbsp olive oil

3 celery stalks

1 leek (or pkg green onions)

5 carrots

6 peeled potatoes

5 chicken bullion cubes

8-10 cups water

Top with:

salt

pepper

cheese

Saute onion and garlic in olive oil. In stock pot add rest of ingredients, roughly chopped. Add onion and garlic. Boil for 30 minutes or until everything is soft. Blend up whole stock pot of ingredients. Serve with toppings.

(ripped off from sarah i)