Chunky Tomato Basil Soup

While I'm in rainy Washington, many of you are enjoying hot summer weather where you wouldn't dare think about eating soup at least for another 3 months.  Well, here is a simple recipe that is good for all seasons...Why? This Chunky Tomato Basil Soup can be served both as a soup for colder weather or a gazpacho (cold soup) for hot summer days!

Servings: 4
Serving Size: 1 1/2 cups- 300 calories

Ingredients:
2 tablespoons butter or margarine
1/2 cup chopped onion*
1 cup chopped peeled carrots*
2 tablespoons all-purpose flour
1 cup fat-free half and half
1 jar chunky Ragu garden vegetable pasta sauce
1 can diced tomatoes, undrained
1/4 cup chopped fresh basil leaves
Parmesan cheese for taste

*I like to chop the onion and carrots together in a food processor for finer and smoother pieces.

In a large saucepan, heat butter over medium heat.  Add onion and carrots and cook for 3-4 minutes until softened.  Stir in flour.  Gradually add half-and-half, cooking and stirring for about 2 minutes.

Stir in remaining ingredients. Cover and cook over medium heat for about 15 minutes, stirring frequently, keeping mixture just under a boil.  Top with Parmesan cheese and chopped basil leaves if desired.

If enjoying this as a gazpacho, skip the Parmesan and serve with freshly sliced mozzarella cheese or salad for a cool summer meal.

(c) Pillsbury with modifications

Hearty Chicken Noodle Soup

Last year I created my own rendition of Chicken Noodle Soup... Enjoy!

Ingredients:
1/2 of a rotisserie chicken (removed from bone and shredded)
1 tsp. minced garlic
1/4 tsp. black pepper
1/2 tsp. thyme
2 Tbsp. butter
1/2 white onion (chopped)
3 large carrots (peeled and cut into chips)
3 celery stocks (chopped)
(2) 48 oz. chicken broth
1/2 package egg noodles

Combine chicken, garlic, pepper, thyme, butter, onion, carrots, celery, and chicken broth into a large pot.  Bring to a boil for about 5 minutes until carrots are medium crunchy.  Add egg noodles to boiling soup and cook for time specified on noodle package. Serve!

That's it! Easy!

Spicy Chili Soup aka "Grandpa's Soup"

Ingredients:

2 cans Ranch Style Beans (undrained)

1 can V-8 Juice

1 can Rotelle Tomatoes (undrained)

2 cans diced Tomatoes (undrained)

2 cans Minestrone soup

1 lb. Ground Hamburger or Turkey

1 onion (diced)

Directions:

1. Brown ground hamburger or turkey with the diced onion. Drain off excess fat.  
2. Mix all ingredients in large pot.  Simmer for 20 mins or more.

By Kristen Stevenson

Mexican Soup

Ingredients:

1 box vegetable stock

1/2  box reduced sodium chicken broth

1 can diced tomatoes

1 can tomato soup

1 can rotelle

1 can corn (rinsed & drained)

1 can black beans (rinsed & drained)

1/2 large white onion, diced

2 small cans of chopped ortega chiles

1/2 shredded rotisseri chicken (or boiled and shredded chicken breast)

2 tablespoons taco seasoning

Directions:

1. Combine all ingredients in a large pot, bring to a low boil for 15 minutes. 
2. Serve with avocado, sour cream, and tortilla chips! (I do not like cilantro, but my husband loves this dish with it!)

By Kristen Stevenson

Cabbage Soup

Ingredients:
2 tbsp. olive oil
2 cloves garlic, minced
1/2 yellow onion, diced
2 carrots, peeled and chopped
1 1/2 cups cauliflower, chopped
1 box beef broth - 32oz.
2 cups water
1 can diced tomatoes
2 tbsp. tomato paste
3 cups cabbage, chopped
1 cup zucchini, chopped
1/2 tsp. basil
1/2 tsp. oregano
salt & pepper to taste

Directions:
1.  In a large pot, heat olive oil on medium heat.  Add garlic, onion, carrots, and cauliflower, and saute for about 3 minutes.
2. Add beef broth, water, diced tomatoes, tomato paste, and cabbage.  Simmer for about 5 minutes.
3. Add remaining ingredients and simmer for another 5 minutes.  Serve!

Makes 6 servings.

Chicken, Spinach, & Orzo Soup

Ingedients:
4 Tablespoons olive oil
1 large onion, diced
3 tsp. minced garlic
1 quart chicken broth, reduced sodium
1 quart vegetable broth
1 quart water
2 bags of fresh spinach leaves, 6 oz. each (spinach cooks down, I promise it will fit!)
2 cans Italian diced tomatoes
1 Tablespoon dried basil
1/2 teaspoon ground oregano
1/4 teaspoon black pepper
1 lb. Orzo pasta, uncooked
4 chicken sausage links, sliced (I used herb chicken sausage)

Directions:
1. In a large pot, combine olive oil, onion, and garlic and saute for about 2 minutes on high heat.
2. Add both broths, water, spinach leaves, tomatoes, basil, oregano, and pepper; bring to a boil.
3. Add Orzo pasta to soup and cook according to package specifications on medium-high heat; Stirring occasionally.
4. The last 5 minutes, add chicken sausage and continue cooking. Serve with parmesan cheese.

By Kristen Stevenson