Simple Gazpacho Soup Recipe:

Simple Gazpacho Soup Recipe:

Ingredients:
1 cucumber, sliced into chunks
4 large ripe tomatoes
1/2 bell pepper, any color
2 cloves garlic
1 celery rib, chopped
1 tbsp lemon juice
1/2 sweet onion, quartered
3 tbsp red wine or balsamic vinegar
1/2 tsp salt
dash black pepper
1 tsp chopped fresh parsley
1 tsp chopped fresh basil
1/4 tsp cayenne pepper (optional)

Preparation:
Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth. Stir in the herbs, refrigerate until cool and serve with bread.
this Simple soup is said to be very good at reducing high blood pressure.

Polish Sausage and Cabbage Soup Crock Pot

Polish Sausage and Cabbage Soup Crock Pot

2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

Directions:
Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.
Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours.

DOLLY PARTON'S CABBAGE SOUP

 1 small head cabbage
3 ribs of celery
2 green peppers
1 medium onion
1 large can diced tomatoes
1 can chicken broth
water
salt and pepper to taste
Cut all vegetables into bite size pieces. Put in large soup pot with just enough water to cover and cook until the cabbage is done, about 30 minutes. **Use more or less of each vegetable.

Cheeseburger Soup

  2 Carrots
1 Onion
2 Stalks Celery
 8 Cups Potatoes diced
3 Cans Chicken Broth
1/4 c Flour
1/2 c Butter
1/2 lb Hamburger meat
1/2 c Milk
1/4 c Sour Cream
1/2 lb Velveeta Cheese
Salt and Pepper to taste

Brown the meat and drain. Set Aside. Chop the potatoes up into small chunks and set aside. Grate the carrots and chop the celery and the onion. Melt 1/4 c of the butter in a large 5 qt pot and saute the onions and the celery until clear. Add cooked hamburger meat, and potatoes along with the chicken broth. Simmer until the potatoes are tender. While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside. Once the potatoes are done to your liking add the flour mixture to thicken the soup. (I boil the potatoes separately, then add to the meat to speed up that process.) Stir well, then add the cheese cut into blocks along with the milk. Stir occasionally until the cheese is melted. I let it simmer in the Crock-Pot all day. Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some French Bread, or my favorite warm Ciabatta bread.

Best Cream of Potato Soup

Ingredients
1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons dry white wine
1/4 teaspoon ground cayenne pepper
1/4 teaspoon chicken bouillon powder
Directions
In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

So I modify this recipe a bit. One I use skim milk and it is fine. I don't have allspice, or celery seed and it is fine without those. I always add one or 2 more potatoes which makes it less creamy but my Idaho boys love potatoes better anyways. I also always add some sort of meat. Like tonight I put the ham hock in there from christmas dinner. It just adds a little more flavor. I've done bacon before too with bacon
submitted by Anna White

TACO SOUP

- Makes a large Crock Pot Full!
Brown 1 to 2 lbs hamburger with 1 large chopped onion.
Drain & add 1 package of Taco Seasoning.
Put in large Crock Pot & add:
1 can kidney beans
DON'T DRAIN VEGGIES!
1 can corn
1 can green beans
1 can tomato sauce
1 can tomatoes
2 cups water
You can simmer all day in crock pot or you can eat as soon as it's hot.
Serve over Frito's & then sprinkle cheddar cheese on top!
EASY & YUMMY!
Enjoy!
Love - Susan Workman

Pizza Soup

Bring to Boil:
3 cups (2 cans) Chicken Broth
3/4 cup Water
Add & Boil for 6 minutes:
8 oz. Cheese Tortellini (fresh - not the dried kind. If you use the dried kind, you will need to double your Chicken Broth & water)
Add & Heat Through:
4 oz. chopped pepperoni
1 can diced tomatoes
1/2 can sliced olives
Serve soup into bowls & top with Shredded Mozzarella Cheese.
YUM! YUM!

Submitted by Susan Workman

Cheese Soup

Serves: 6 to 8 people
3 cup chopped Potatoes
1 tsp. Salt
1 cup Water
1 1/2 cups Milk
1/2 cup Celery (sliced)
2 Tbsp Flour
1/2 cup Carrots (sliced)
1/2 lb. Velveeta Cheese
1/4 cup chopped onion cut into 1 inch squares
1 tsp. Parsley Flakes
1 chicken bouillon cube
In a large sauce pan, combine potatoes, water, celery, carrots, onion, parsley, bouillon cube & seasonings; mix well. Cover & simmer for 15-20 minutes, until veggies are tender. Gradually add flour to milk, mixing until well-blended. Add milk mixture to vegetables & cook until thickened. Add Velveeta, stir until melted.(I always double this sometimes quadruple it!)

Submitted by Susan Workman