4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breast, split
1 tablespoon bouillon flavoring
1/2 cup vegetable oil
1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon cracked black pepper
1 1/2 pounds frozen mixed vegetables
1 cup heavy cream
Pinch sea salt
1 store-bought pie crust

Add diced potatoes to a large bowl filled with cold water. Set aside.

1 head cabbage, chopped
4 ribs celery, chopped
5 large onions, chopped
1 large green bell pepper, seeded and chopped 1 clove garlic, chopped
1 (14.5 oz) can stewed tomatoes
1 (1 oz) envelope onion soup mix
1 (46 oz) can vegetable juice

Combine all ingredients in a large soup pot. Bring to a simmer simmer 1 hour or until vegetables are tender.

Serves 15 (about 1 cup each)
Amount Per Serving
Cals 60 Cals from Fat 0
Total Fat 1g
0% Carbs 14g 4% Dietary Fiber
3g 12% Sat Fat < 1g 0% Chol < 1mg 0%
Protein 2g 3%
Sod 310mg 12%

Salt and Pepper
2 onions, sliced
6 carrots, sliced
1/4 bunch dill
10 cups low sodium chicken broth or water
4 celery stalks, sliced
4 bone in chicken breast halves
4 oz egg noodles

Cook noodles according to package directions.

Tie dill together with a piece of twine, place in a pot along with chicken, carrots, celery and onions. Add enough

broth to cover, bring to a boil. Reduce heat, add 1 tsp salt and 1/2 tsp pepper, simmer until chicken is cooked through, 25 min.

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

Directions
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa.

1/2 lb ground beef
1 small onion, diced
1 clove garlic, minced
1 rib celery, diced
1 can diced tomatoes
2 cans chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 tsp pepper
salt to taste
1 bay leaf
1 cup cooked rice
1/2 cup each frozen corn and peas

In a Dutch oven, brown ground beef until no longer pink. Drain. Add onion, garlic, and celery, saute until soft.
Add tomatoes, broth, oregano, thyme, salt, pepper and bay leaf. Bering to a boil, them simmer covered 30 minutes.

Add cooked rice, frozen corn and peas, cook through.

1 sm. onion, finely chopped
6 med. ripe tomatoes, peeled, seeded and chopped
3 tbsp. butter
1/2 tsp. black pepper, freshly ground
1/4 tsp. baking soda
1 C. heavy cream
2 tsp. salt
1/4 - 1/2 tsp. dried sage
Garnish: dollop of sour cream and chopped parsley

Saute onion for 5 minutes in butter in a 4 quart saucepan.
Add tomatoes, salt, pepper, baking soda and sage.
Saute for 10 - 12 minutes or until thickened and pasty. Remove from heat and stir in cream.

Taste for seasoning. Return to heat and heat through.

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

4 med. potatoes, peeled and cut into eighths
1 sm. onion, cut into eighths
4 green onions, coarsely chopped
1 clove garlic, minced
2 (10 1/2 oz.) cans no-salt added chicken broth, undiluted
1 C. skim milk
1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. nutmeg

Combine potatoes, onion, green onions, garlic, and broth in a heavy 3 quart saucepan.
Cover and simmer 20 minutes or until potatoes are tender. Process potato mixture in batches in container of an electric blender or food processor until smooth.

1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine (optional)
8 ounces fresh tortellini pasta
1 cup sliced carrots
2 cups stewed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces tomato sauce
1 1/2 cups sliced zucchini
2 green bell peppers, seeded and cubed
3 tablespoons chopped fresh parsley

Remove casings from sausage.
Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.

10 ozs of frozen chopped spinach, thawed
1 medium onion diced
1 medium carrot, peeled and diced
3 cloves of garlic, finely chopped
1 Tbsp. of olive oil
8 cups water
1 Tblsp. salt
8 ounces dried lentils (about 1 1/4 cups)

Cook and stir onions, carrots and garlic with a little salt and pepper in oil in a 3 quart sauce pan over medium heat
until onions are tender.

Put lentils in pot with the onions and stir slightly toasting them.

Stir in water, salt and bring to boil, reducing heat to a simmer. Cover and cook for 1 hour or until lentils are tender

1 − 2 1/2−3lb. chicken, cut−up and skin removed
2 ribs celery, cut into chunks
1 med. onion, quartered
1 large carrot, quartered
2 sprigs parsley
2 tbls. chicken soup base
1 teas. lemon−pepper seasoniong
1 large clove garlic or granulated garlic to taste

Combine all the above in a large stockpot and cover with water by about 2 inches.
Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone.
Strain and reserve the broth. Tear pieces of chicken into small pieces.
Set aside.

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste

Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is
no longer pink.
If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.

Place meat in a large pot; add stock and potatoes.
Boil until potato is cooked.

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (10.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Heat the oil in a large saucepan over medium−low heat.
Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and

1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese

1 In a small saucepan over medium−high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.

2 In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper;
cook 1 minute.

1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2
hours.
Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more
zing, add cayenne or crushed red pepper when adding second set of ingredients.

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

Heat vegetable oil in a large soup pot or saucepan over medium high heat.

3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2−inch cubes.
Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked.

3 Tbs. butter or margarine
1/2 cup finely diced onion
1/2 cup finely diced celery
1-1/2 cups frozen corn
2 Tbs. flour
1 can chicken broth + water to equal 2 cups
8 oz. red potatoes, scrubbed and diced
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. thyme
1/2 bay leaf
8 oz. frozen lobster meat, thawed, picked over and cut up
1-1/2 cups heavy or whipping cream
2 Tbs. finely chopped red pepper
2 Tbs. finely chopped green pepper
Crusty bread

Melt butter in Dutch oven over medium heat. Stir in onion and celery; cover and reduce heat to medium-low.

2 large baking potatoes (about 1 1/2lbs)
1/3 C. flour
4 C. skim milk
1/2 tsp. pepper
1/4 tsp. salt
4 oz. Velveeta Light
1/2 C. fat-free sour cream

Preheat oven to 400 degrees.

Bake potatoes at 400 degrees for 1 hour or till done. Let cool slightly. (You can also bake in microwave). Cut each potato in half lengthwise. Scoop out pulp. Discard skin.

Place flour in large saucepan. Gradually add milk, stirring w/ whisk till blended. Add potato pulp, pepper and salt. Cook over medium heat till thick and bubbly, stirring frequently.

4 med. potatoes, peeled and cut into eighths
1 sm. onion, cut into eighths
4 green onions, coarsely chopped
1 clove garlic, minced
2 (10 1/2 oz.) cans no-salt added chicken broth, undiluted
1 C. skim milk
1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. nutmeg

Combine potatoes, onion, green onions, garlic, and broth in a heavy 3 quart saucepan.

Cover and simmer 20 minutes or until potatoes are tender. Process potato mixture in batches in container of an electric blender or food processor until smooth.

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2 tablespoon Olive Oil
2 Carrots, peeled and chopped
2 celery stalks, chopped
1 medium Onion, chopped
2 bay leavesSalt and Pepper
2 cup Water
1 1/2 cup Dried Pasta
1 lbs Ground Meat
1 egg, beaten
2 cloves Garlic, minced
1/2 cup Parmesan or Romano Cheese
1/2 cup plain Bread Crumbs
1/2 teaspoon Nutmeg
6 Cups Chicken Stock or Broth
1 lb Fresh Spinish, coarsely chopped

1 can condensed Southwest-style pepper jack soup
8 ounces Mexican-style shredded cheese
1 baguette French bread, sliced 1/2-inch thick
1/2 stick butter, softened
Spicy Tomato-Cheese Soup, recipe follows

In a bowl, combine condensed cheese soup and the shredded cheese.

Spread mixture on baguette slices. Butter the outside of the sandwiches.

Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side.

Cover frying pan to ensure that the cheese melts.

2 bacon slices
1 cup chopped carrot
1 cup chopped, seeded, poblano chiles
1 cup chopped onion
2 tablespoons minced, seeded jalapeno peppers
1/2 teaspoon ground cumin
3 cloves garlic, minced
2 (16 oz.) cans fat−free chicken broth
5 cups diced, peeled, baking potato
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups 1% milk
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded reduced−fat sharp cheddar cheese
2/3 cup sliced green onions

In a dutch oven, cook bacon until crisp. Reserve 1 tablespoon drippings in pan, remove bacon and set it aside.

Chicken Broth:
1 (2 1/2 - 3 lb.) fryer chicken, cut up
6 C. cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves

Soup Base:
1 (10 3/4 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 C. chopped celery
1 1/2 C. chopped carrots
1/4 C. chopped onion
1 C. chopped potatoes
1 sm. bay leaf
1 C. fresh or frozen peas
1 tsp. seasoned salt

Cook fryer and cut in bite size pieces. Reserve chicken broth, strained.

Feather Dumplings
2 C. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. white or black pepper

2 lb beef soup bones
1 C chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp dried leaf thyme
1/2 tsp. paprika
8 C. water
8 C. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 - 3/4 tsp. Tabasco
1/4 C. chopped parsley
3 T lemon juice
3 T sugar
1 can (1 lb.) sauerkraut

Place beef bones , onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika.

1 lb Italian sweet sausage
1 lb Beans (1 can Great Northern)
1/4 tsp. Pepper
1 tsp. Salt
2 C. Cabbage; finely shredded
2 can Beef bouillon*
1 lb Italian pear tomatoes (1 can
2 Zucchini (sml); sliced
1 tsp. basil; crumbled
1 C. carrots; sliced
1 clove Garlic finely minced
1 C. onion chopped
1 T Olive oil
1/4 C Parsley; chopped

Directions:

6 cups 1/3-less-salt chicken broth, divided
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
2 ounces uncooked "no-yolk" broad noodles
1 cup diced cooked chicken

Directions

1 Tbs. vegetable oil
1 medium onion, coarsely chopped
3 carrots, peeled and diced
1 medium celery stalk, diced
2 (14-1/2 oz.) cans fat-free low-sodium chicken broth
14-1/2 oz. can diced tomatoes, undrained
8 oz. chicken breast, skin removed
1 small turnip, peeled and diced
1 tsp. dried basil, crumbled
1-1/2 cups thin noodles
1/4 tsp. black pepper

Heat oil in a large saucepan over medium heat. Add onion, carrots, and celery and saute 5 minutes or until softened. Add broth,
tomatoes, chicken, turnip, and basil. Simmer, uncovered, 30 minutes or until chicken is cooked through.

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, recipe follows