1 lb Italian sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 x 14½ oz cans diced tomatoes, undrained
2 cloves garlic, minced
1 tsp. salt
2 C. dry lentils, rinsed
black pepper, red pepper flakes, basil, oregano, parsley, thyme, to taste

Brown sausage; drain off fat.
In a large pot combine all ingredients; bring to a boil.
Reduce heat, cover.
Simmer for about 1 hour or until lentils are tender. Add water, if necessary, for desired consistency.

3 Large Onions, thinly sliced
1/2 cup Butter
1 can Beef Bouillion
4 soup cans of Water
1/2 cup Grated Parmesan Cheese
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Worceshershire Sauce
6 slices French Bread. toasted

Brown onions in butter until lightly browned. In a large pot, combine all ingredients except bread and cheese.
Simmer for 2 to 3 hours until onions are tender. Sprinkle cheese in bottom of bowls and add soup.

Place French Bread on top and sprinkle with additional cheese.
Serve immediately.

Can be cook in crockpot.

1/2 C. onion, chopped
1/2 C. celery, sliced
1/4 C. butter
1/2 C. flour
4 1/2 C. water
1 chicken bouillon cube
1 tbsp. ketchup
1 bay leaf
1 tsp. seasoned salt
1 1/2 C. (two 6 oz. cans) crab meat or shrimp and juice
1 C. undiluted evaporated milk

Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoning salt. Heat to boiling; reduce heat and boil gently 5 minutes.
Add seafood and juice; stir to break up meat.
Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk.

1 lb. crab meat
1 tsp. salt
1 tsp. white pepper
1 tbsp. butter
1 pt. milk
1 pt. light cream
1/2 tsp. Tabasco sauce or more to taste
1 tsp. Worcestershire sauce
6 tbsp. sherry

Bring crab, salt, pepper, butter and milk to a slow simmer; let simmer very slowly for 10 minutes. Add cream and sauces.
Bring to boiling point, but do not boil. Stir as little as possible so as not to break up crab meat. Add sherry; let stand just a moment.
Remove from burner.
Serve in warm cups topped with lemon slices and chopped parsley.

Serves about 4.

A great Superbowl soup!

2 lbs. cut up chicken
5 C. water
1 med. onion, chopped
2 tbsp. chopped parsley
1/2 C. chopped celery
2 C. corn
Salt and pepper
1 C. flour
1 egg, beaten
1/4 C. milk

Simmer chicken in boiling water, remove bones and skin. Strain the stock. Return to pot, add onions, celery and corn.
Simmer till vegetables are tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles.

Drop crumbs in soup.
Cook 10 more minutes covered.

Serves 3 to 4.

12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper

In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a
boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and
vegetables are tender.

4 cups potatoes peeled and diced
2 1/2 quarts chicken broth
1 cup thin noodles, cooked and drained
1/4 lb thick bacon diced
1 cup chopped onion
Salt and pepper

Fry bacon and remove from pan. Saute onions in the bacon grease. Add chicken broth and potatoes.
Cook until tender. Add noodles.

Simmer for 10 minutes and serve.

1 pound ground beef
1 package hot dogs, cut up
1 (28 ounce) can diced tomatoes, undrained
2 (16 ounce) cans dark red kidney beans, undrained
2 (15 ounce) cans tomato sauce
Salt and pepper
1 cup shredded cheese
1 bag Fritos Corn Chips

Cook ground beef. Drain. Stir in hot dogs, diced tomatoes, kidney Beans, tomato sauce, salt and pepper.
Cover and simmer for 30 minutes, stirring occasionally.

Serve over Frito chips and top with cheese.

Cowboy Stew

1 medium can red kidney beans
1 medium can tomatoes
1 medium can whole kernel corn
1 lb. hamburger
1 small green pepper
1 small onion
1 tbsp. Worcestershire sauce

Brown hamburger in a skillet with diced onion and green pepper.
Place in a large soup pot. Add tomatoes, beans, and corn.
Use juice from corn and tomatoes as needed for added moisture.

Salt and pepper to taste and simmer until beans are tender.

1/2 lb. ground beef
3/4 C. chopped onion
3/4 C. shredded carrots
3/4 C. diced celery
1 tsp. dried basil
1 tsp. dried parsley
4 tbsp. butter
3 C. chicken broth
4 C. potatoes
1/4 C. flour
1 C. cheddar cheese, grated
1 1/2 C. milk
1/4 C. sour cream

Brown beef; drain and set aside. Saute onion, carrots, celery, basil, and parsley in 1 tbsp. butter for about 10 minutes. Add potatoes and beef, bring to a boil.
Simmer 10 minutes or until potatoes are tender. In a small skillet, melt remaining butter. Add flour.

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.

Bring to a boil, reduce heat to low and simmer for 30 minutes.

4 cups sliced onions
4 (10.5 ounce) cans beef broth
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 (1 pound) loaf French bread, sliced
6 slices provolone cheese
3/4 cup diced Swiss cheese
1/4 cup grated Parmesan cheese

Melt butter in an 8 quart stock pot on medium heat.
Add olive oil and stir. Add onions and continually stir until tender and translucent.
Do not brown the onions.

Add beef stock, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can
Italian−style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups spinach − packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

Lentil Soup

2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils − soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese

In a large stockpot, saute the onions in oil until they are glossy.
Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.

10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes

Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil.
Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes.

2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalapeño pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut−up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 oz.) can stewed tomatoes, chopped
1 lb. crabmeat
1 lb. shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)

In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers.
Cook for 3 minutes. Add parsley and cook for 2 minutes.
Add okra, reduce heat and cook for 15 minutes.

Potato Soup

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all−purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all
but 1/4 cup of the bacon grease.

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.

White Chicken Chili

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.

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

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 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground beef sirloin
Salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 cloves garlic, chopped
1 large onion, cut into bite-size dice
3 green bell peppers, seeded and cut into bite-size dice
1 bay leaf
1 quart chicken stock
1 can crushed tomatoes (28 ounces)
1 cup orzo pasta
12-15 basil leaves, shredded or torn
Grated Parmigiano Reggiano, to pass at table

Preparation

Heat a medium soup pot over medium-high heat with the EVOO.

Ingredients:
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice

Directions:

In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.

Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper.
Cover and simmer for 30 to 45 minutes, until peppers are tender.

6 oz sharp cheddar cheese, coarsely grated
1 cup low fat milk
1 bunch broccoli or cauliflower, 1 1/4 pounds, stalks peeled and thinly sliced
1 onion, chopped
2 stalks celery, chopped
2 slices of wheat or white bread, cut into pieces
1/4 tsp nutmeg
Salt and Pepper
1 medium potato, cut into pieces
2 cloves garlic, finely chopped
2 tbs olive or vegetable oil

Heat oven to 400°. On a rimmed baking sheet, toss bread with 1 tbs oil.

Bake until golden brown and crisp, 7 min. set aside.

2 Tbsp. olive oil
1 onion, chopped
1 garlic clove, crushed
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
2 Tbsp. cumin
1 tsp. cayenne pepper
3 (14-oz.) cans crushed tomatoes
1 (10-oz.) bag frozen whole kernel corn
4 (10-oz.) cans black beans, rinsed, drained
2 cups picante sauce

Sauté first 7 ingredients in a skillet for 5 minutes. Combine all ingredients in a slow cooker. Mix well. Cover.
Cook on low for 6 hours or high for 3 hours.

from the July 2011 issue of Today in Mississippi

1/2 lb. beef
2 small onions, sliced
2 Tbsp. fat (shortening or oil)
1 1/2 C. boiling water
1/2 tsp. salt
1/8 tsp pepper
1 tsp. Worcestershire sauce
1/2 C catsup
2 potatoes, diced
1 small carrot, sliced
1/4 C. sliced celery

Cut beef in 1-inch cubes and brown with onion in hot fat. Add water, seasonings and catsup; cover and simmer until meat is tender, about one hour. After first 25 minutes, add remaining vegetables and cook until tender.
When stew is ready add small dumplings.
Recipe follows.

Dumplings
1 C. sifted flour
1/2 Tbsp. shortening

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.

2 C peeled potatoes, diced
1 C. carrots, diced
1 C celery, diced
1 C onion, chopped
3 C cabbage, shredded
1 (6 oz) can no-salt added tomato paste
1 tsp thyme
1/4 tsp black pepper, freshly ground
6 C homemade or low-sod beef broth
1/3 C fresh parsley, finely chopped

Combine all ingredients except parsley in a large stock pot. Bring to a boil reduce heat and simmer 20 mins or until vegetables are tender.

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.