Carrot and Almond Soup

2 onions, peeled and chopped
2 garlic cloves, peeled and chopped
6 carrots (or you can use one sweet potato and 4 carrots), peeled and sliced
2 celery stalks, chopped
1 T preferred boullion cube or powder
3 T chopped fresh coriander (I used 3 tsp dried)
3 T chopped fresh parsley, stalked reserved
3/4 cup ground almonds

Put onions, garlic, carrots and celery in a large saucepan with about 5 cups water, bring to a boil-add boullion and the stalks of the coriander and parsley. Lower heat and simmer for 30 minutes or until veggies are tender. Remove from heat and cool slightly. Strain, saving the vegetable stock. Take out the herb stalks and blend in a food processor or blender until smooth. Return to pan and add the stock until it reaches desired consistency. Add the ground almonds (ground them in a blender or food processor) and top with the coriander and parsley.

Potatoe Cheese Soup

4 cups diced potatoes
1 cup diced carrots
1 cup diced celery
5 cups milk
1/4 cup dehydrated onion
3 bouillon cubes
4 cups water
1 cup flour
1 cube butter
Small package of Velveeta cheese

In a large pan, boil potatoes. Drain and set aside. In another pan, cook dehydrated onion, carrots, celery, water and bouillon cubes. Simmer gently until veggies are tender. Set aside. In a heavy pan, make a roux-melt butter, flour and then slowly add milk. Cook over medium heat, stirring with a whisk. Drop in cubes of Velveeta and let them melt. Add drained potatoes and veggies. Add cheddar cheese if desired.

Spicy Turkey Chili

Desired about of Turkey meat
4 (15 oz) cans kidney beans
4 (15 oz) cans Italian style stewed tomatoes
4 (1.25 oz) packages chili mix
2 (4 oz) cans green chile peppers
2 (8 oz) cans tomato sauce
2 onions, diced
2 cups water

In a slow cooker, combine all ingredients. Cook on low for 3-4 hours.

TACO SOUP

1 lb lean ground beef
1 onion chopped (optional)
1 pkg taco seasoning
1 pkg ranch dressing
2 cans Mexican chili beans (or 1 can of kidney beans and 1 can of black beans)
1 can yellow niblet corn
1 can tomato sauce
1 can stewed tomatoes
1 small can green chili peppers

Brown beef with onions. Add taco seasoning and all vegetables and sauce. Add dry ranch dressing. Warm for 30 minutes.

Serve with cornbread or taco chips. You may also want to top with sour cream and grated cheese.

Hot and Sour Soup

--1 cup cubed firm tofu
--2 cups chicken broth
--2 cups water
--1 package of sliced mushrooms
--1 can bamboo shoots
--1 can sliced water chestnuts
--2T soy sauce
--1t sesame oil
--2T rice wine vinegar (and some more later)
--1/4t red pepper flakes (and some more later)

The Directions:

Combine everything in your Crockpot.
Cook on low for 7-9 hours or high 4-5

If you need more of the sour flavor, add more rice wine vinegar. If you need more of the hot flavor, add more red pepper flakes. I like my soup very hot and sour, so I added another 1T of the vinegar and another 1/4t of the pepper flakes.

Spinach Soup (Jinny)

Spinach Soup sounds gross, but I thought it was really good. This is a recipe from a cookbook I bought by Gillian McKeith. She has a show on BBC called 'You Are What You Eat.' I love the show, so here's a few of the recipes I've tried.

1 onion, peeled and finely chopped
1 tsp olive oil
2 1/2 c fresh spinach
1 wheat-free vegetable stock cube (I found these at just your normal grocery store, but they were cheaper at our health food store, awesome substitute for chicken broth)
1 handful parsley stalks
fresh nutmeg, to taste (I used ground)
1 c soy milk
1 tbsp pumpkin seeds

Place the onion, olive oil and 1 T of water in a large pan. Cook over a low to moderate heat for 2-3 minutes until soft.
Add the spinach, 500 mL boiling water (which is a little over 2 cups), the stock cube and parsley stalks and cook for 5-7 minutes. Allow to cool slightly; then blend in a food processor or with a hand-held blender until smooth.
Return to pan, season with a little nutmeg, stir in soy milk and reheat gently.
Serve garnished with pumpkin seeds, and/or baby spinach leaves. I used parsley and avacado for garnish, also.

Zuppa Toscana Soup (Lauren Davis)

From BYU-Idaho... Give it up for...
Zuppa Toscana Soup
Spicy sausage and bacon, russet potatoes and greens in a creamy broth.

Serves: 10Prep. Time: 35

Ingredients:
1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans
(about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale, Swiss chard, or Spinach
1 cup heavy whipping cream
salt and pepper - to taste

Directions:
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.-


In a skillet over medium-high heat, brown bacon; drain, set aside.-


Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.-Add sausage and bacon to pot; simmer for 10 minutes.-Add kale or spinach and cream to pot; season with salt and pepper; heat through.

Suggestions-Make sure you cook the bacon fairly long, you want the bacon crisp, or it will go soft in the broth. I substitute the kale for spinach because i enjoy spinach more. I kept the leaves whole instead of chopped. Choose sausage wisely- I love spicy, so if you want a little kick get SPICY!- To make it even hotter add Crystals sauce.(yum!)

Everything Jambalaya (Lauren Davis)

Ingredients:
2 cups white rice
1 tbsp extra-virgin olive oil
1 tbsp butter
1 lb chicken
1 package of sausage
1 medium onion (chopped)
2 ribs celery (chopped)
2 green peppers (chopped)
1 bay leaf
2 tbsp cayenne pepper or hot sauce
2-3 tbsp flour
1 can diced tomatoes in juice
1 can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp poultry seasoning
1 tsp Worcestershire sauce
1 lb shrimp (peeled and deveined)

Directions:
Cook rice as directed.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onions, celery, pepper, bay leaf, and cayenne.
Sauté vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquid to a boil and add shrimp.
Serve in a bowl over rice.