Broccoli Chowder with Corn and Bacon

Ingredients:

6 slices bacon, cooked, cut into 1-inch pieces
2 tablespoons butter
1 medium onion, chopped
1/4 cup flour
2 cans (14.5 ounces each) chicken broth
2 large baking potatoes, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup milk
Coarse salt and ground pepper

Directions:

Melt 2 tablespoons butter in a large stock pot.
Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds.
Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes.
Season with salt and pepper. Serve topped with bacon.

(submitted by Leslie Soelberg, original recipe from Martha Stewart)

Creamy Chicken Noodle Soup

Ingredients:

3-4 boneless skinless chicken breasts
1 quart water
2 cubes chicken bouillon
1 package egg noodles, small
2 cans cream of chicken soup
1 can evaporated milk
1 pint sour cream
1/2 lb. peas, frozen
1/2 lb. mushrooms, optional

Directions:

Bring water to boil in large stock-pot, add bouillon cubes and boneless skinless chicken breasts; boil until chicken breasts are fully cooked.
Remove chicken.
Save water (now broth) and boil egg noodles in it-- add additional water if necessary.
Cut chicken into bite-size pieces. Set aside.
When egg noodles are done, set water/broth aside.
Add soup, evaporated milk, sour cream, chicken pieces, peas and mushrooms to the noodles in the stockpot.
Add broth (that was set aside) to bring soup to desired thickness.
Mix well and bring soup to simmer.

(submitted by Leslie Soelberg)

White Chili

Ingredients:

2 (15 1/2 ounce) cans Great Northern white beans, rinsed and drained
2 (4 ounce) cans diced green chilies
3 boneless skinless chicken breasts (you can put frozen ones right in, if you're slow cooking it)
1 medium onion chopped
1 1/2 teaspoons garlic powder
1 (14 1/2 ounce) can chicken broth
1 cup corn
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions:

Place all ingredients in a crock pot.
Cook for 8 hours on low.
Once it has cooked for 3/4 the time, shred the chicken breasts.

Serve over tortilla chips with shredded cheddar cheese on top, if you'd like.

(submitted by Leslie Soelberg)

Tomato Basil Soup with Ravioli

Ingredients:

- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, crushed
- 2 14.5 ounce cans whole tomatoes
- 10 cups vegetable stock or broth (or chicken)
- salt & freshly ground black pepper
- 1 cup loosely packed fresh basil, thinly sliced; OR 2 tablespoons dried basil (or to taste)
- 5 servings ravioli, cooked (I use the Buitoni brand in the refrigerated section of the grocery store.)

Directions:

Heat olive oil in large soup pot over medium high heat.
Add onion and garlic and cook, stirring often until softened. Don't burn garlic.
Using blender or food processor, blend tomatoes.
Add tomato mixture and vegetable stock to soup pot.
Bring to a boil, then reduce to a simmer.
Cook until soup is thickened slightly.
Season with salt and pepper.
Stir in basil immediately before serving. (It seems like a lot of basil, but trust me, it adds a great rich flavor.)
While soup is simmering, boil cheese ravioli. Or I like to use cheese tortellini too.
After the soup is done, add drained tortellini to the soup pot and serve.
Serves: 6

(submitted by Leslie Soelberg, inspired by the MOA Cafe)

Chicken Noodle Soup

Ingredients:

2-3 cans chicken broth (depending on how "brothy" you like it)
2 cans cream of chicken soup
2 c. chopped carrots
2 c. chopped celery
2 c. chopped onion
2 c. cooked and cubed chicken
2 c. noodles (cooked)

Directions:

Combine everything but chicken and noodles. Simmer until veggies are soft. Add chicken and noodles. Salt and pepper to taste.

(submitted by Marianne Woodbury)

Chicken Tortellini Soup

Ingredients:
6 c. water
3 cans chicken broth
1 can cream of chicken soup
2 c. cooked and cubed chicken
1 c. chopped onion
1 c. sliced carrots
2 T. apple juice concentrate
2 cloves minced garlic
1/2 t. basil leaves
1/2 t. oregano
7 oz. pkg. fresh cheese tortellini
9 oz. pkg. frozen chopped broccoli (thawed)
grated Parmesan cheese

Directions:

In large pot combine all ingredients except broccoli and tortellini. Bring to a boil and simmer uncovered for 30 minutes.

Add tortellini and broccoli. Simmer 10-15 minutes or until cooked.

Serve with grated Parmesan cheese.

(submitted by Marianne Woodbury)

Vegetable Soup

Ingredients:
1 lb. ground beef
1 chopped onion
2 cans chicken broth
1 can kidney beans
1 can corn
1 can Vegg All (or mixed veggies)
1 qt. can tomatoes
1 c. pasta noodles (cooked)
Shake of Basil (or to taste)
Shake of Oregano (or to taste)

Directions:
Saute ground beef and onion. Blend (as in put in blender) can of tomatoes. Combine all ingredients and enjoy!

(submitted by Marianne Woodbury)