Thai Chicken Curry Soup

2 quarts of chicken stalk
2 stalks of celery thinly sliced
1 cup sliced mushrooms
1/2 cup of snow peas (you can leave whole or julienne them)
1/2 cup julienne carrots
juice of 2 fresh limes
1 tsp. of grated fresh ginger
2 tsp. of sugar
salt and pepper to taste

Put the above ingredients in a pot, and bring it to a gentle boil. Reduce the heat to a simmer and let it cook until the vegetables are almost done. Stir in 3 cups of cooked shredded chicken, 13 oz. can of coconut milk, and Thai green curry paste to taste. Let all warm through and put in soup bowls over jasmine rice.

Makes 8 servings.

Olive Garden's Pasta e Fagioli

Makes 8 Servings

In a good size pot, brown:
1 lb. ground beef

Drain off grease and add:
1 small onion, diced
1 large carrot, julienned
3 ribs celery, chopped
2 cloves garlic, minced
-- Saute for 10 minutes

Stir in:
2 cans (14.5 oz) diced tomatoes
1 can (15 oz.) kidney beans, with liquid
1 can (15 oz.) great northern beans, with liquid
1 can (15 oz.) tomato juice
1 T. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme

Stir all together, bring to a soft boil, reduce heat and allow to simmer for 1 hour.  In the meantime, cook the pasta according to package directions.  (1/2 lb. datali pasta cooked and drained)

Add pasta to the rest of the soup just 5-10 minutes before soup is done simmering.  Serve topped with Parmesan cheese, if desired, and enjoy!

Tortilla Soup

Mix the following seasonings together in a small bowl:

2 T. chicken boullion granules
2 tsp. sweetened lemonade powdered drink mix
1 tsp. lemon pepper
1 tsp. dried cilantro leaves
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 c. dried minced onions

You will also need:

1 c. converted long-grain white rice
2- 2 1/2 c. crushed tortilla chips
1-5 oz. can chicken (or same amount of freshly cooked chicken works)
1 can black beans, drained and rinsed
10 c. water
One 10 oz. can of diced tomatoes with green chilies
Assorted garnishes to top your soup

Place rice in a large soup pot.  Add 10 cups water, the can of diced tomatoes with chilies, the canned chicken and the seasonings.  Bring to a full boil.  Lower heat, cover and simmer for 20 minutes or until the rice is fully cooked.  Stir in tortilla chips.  Cover and simmer 5 more minutes.  Serve immediately and let your family add their own favorite garnishes.  Nanna's Suggestion: grated cheese, sour cream, avacados, sliced olives, and shredded lettuce.  Then, warm up some homade style flour tortillas to dip and eat with your soup.  YUM!!!

Vegetarian Vegetable Soup

4 c. tomato juice (original flavor, V-8 works well)
4 c. water
5 beef boullion cubes ( you can use vegetable stock instead if you want to stay away from frozen beef)
1/2 head of cabbage, finely sliced
3 zucchini, sliced
1 pint fresh or frozen green beans
4 tsp. minced onion
1 tsp. Italian seasoning
2 celery ribs, sliced

Simply stir all together in a soup pot and bring to a boil.  Reduce heat to a simmer, cover with lid and cook for
1 1/2 to 2 hours.

Bratten's Clam Chowder

2 c. potatoes (red or yukon gold) scrubbed and diced
1 c. celery diced
1 c. onion diced
1 tsp. dried thyme
salt and pepper to taste
1-2 cans chopped clams, drained and rinsed

Place all the vegetables into a 6-8 quart soup pot on stove.  Season vegetables to taste with salt, pepper and thyme.  Cover vegetables with water.  Bring to a boil.  Reduce to a simmer, cover and let the vegetables cook just until tender but not soft.  In the meantime, in a smaller pan, melt 1/2 cup butter and stir in 1/2 cup flour.

Allow to cook over low heat just until mixture starts to brown.  Increase heat to medium and slowly whisk in 1 quart half and half.  Cook and stir until mixture thickens.  Season with salt and pepper to taste.  Set aside until vegetables are done.  Then, with vegetables boiling, slowly add the cream and butter mixture, stirring constantly until both are well-combined and chowder thickens (you can vary chowder's thickness to your liking by thickening with additional reoux or thinning with additional half and half.)  Stir in clams and adjust seasoning to taste.  Serve garnished with grated cheese and oyster crackers.  Then, throw in some good, crunchy bread for dipping.

Potato Cheese Soup and Sour Dough Bread Bowl

Ingredients:
3-5 Potatos (depending on how many you like and what size they are)
3 T. margarine
1/4 cup onion
3 T. flour
2 cups chicken broth
2 cups cream
1 tsp. salt
1 cup grated cheese

Boil the potatoes. Drain and set aside. Make a roux by melting margarine in a heavy soup pot over medium heat until margarine is foamy. Add onion and cook until translucent. Stir in flour Slowly add broth and cream, cooking until thickened. Add salt. Warm through. Just before serving, stir in cheese.

This soup is really good with a sour dough bread bowl!!!! YUM!

Nanna's Slow Cooker Vegetable Beef Soup

1 lb. boneless steak
2 cups diced tomatoes with beef broth (cover with water and season with salt and pepper)
3 cups water
2 large potatoes diced and cubed
3 onions
2 celery stalks
2 carrots sliced
3 beef bouillion cubes
1/2 tsp. basil
1/2 tsp. aregano
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 cup mixed frozen vegetables

Combine everything but the frozen vegetables. Cover and cook on high in a slow cooker for 6 hours. Add vegetables. Cook for 2 more hours.