Tortellini Soup

 1 bag of frozen tortellini

1 small bag of fresh spinach

2 cans of Italian style diced tomatoes

1 box or 4 cups of vegetable broth

1 block of cream cheese

Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hours.

Farmer's Market Vegetable Soup

• 1/2of a small rutabaga, peeled and chopped (2 cups)

• 2large roma tomatoes, chopped

• 2medium carrots or parsnips, chopped

• 1large red-skinned potato, chopped

• 2medium leeks, chopped

• 314 ounce can vegetable broth

• 1teaspoon fennel seeds, crushed

• 1/2teaspoon dried sage, crushed

• 1/2 - 1/4teaspoon pepper

• 1/2cup dried bow-tie pasta

• 3cups torn fresh spinach

Directions

1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.

Garlic Toast

Ingredients

• 81/2 inch slices baguette-style French bread

• 1tablespoon garlic-infused olive oil

Directions

1.  Preheat broiler. Brush both sides of bread slices with oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with cheese. Broil for 1 to 2 minutes more or until light brown.

http://www.bhg.com/recipe/soups/farmers-market-vegetable-soup/

Crockpot Lasagna Soup

Here is what you need: Serves 6-8

1 lb ground beef (or vegetarian crumble) (do not have to precook)
3 cups of beef broth (or vegetable broth to make vegetarian)
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt

1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.

2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

NOTE:
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

The Best Crockpot Chicken Noodle Soup

INGREDIENTS

• 1½ lbs boneless skinless chicken breasts
• 2 cups carrots, peeled and chopped
• 1 medium yellow onion, diced
• 3 stalks celery, chopped
• 3-4 cloves garlic, minced
• 3 Tablespoons extra virgin olive oil
• ½ teaspoon dried thyme
• 1 bay leaves
• 6 cups chicken broth (use my EASY homemade broth or low-sodium)
• 1 cup water
• Salt and freshly ground black pepper, to taste (I used ½ teaspoon salt & ¼ teaspoon pepper)
• 2 cups uncooked wide egg noodles
• 3 Tablespoons chopped fresh parsley

INSTRUCTIONS

1. In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
2. Next add in chicken broth, water, and season with salt and pepper to taste. I used ½ teaspoon salt & ¼ teaspoon pepper.
3. Cover and cook on low heat 6 - 7 hours.
4. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
5. Cover and cook just until noodles are tender, 5-10 minutes.

Delicious Ham and Potato Soup

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

1. 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.
2. Stir in the chicken bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
4. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
5. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

http://allrecipes.com/recipe/delicious-ham-and-potato-soup/

Quick Chunky Minestrone

4 slices bacon, diced
2 celery stalks, sliced
1 onion, chopped
1 carrot, sliced
1 clove garlic, minced
1 can tomatoes
4 cups chicken stock
4 oz cut fresh or frozen green beans
1 cup chopped or shredded cooked chicken
¼ cup macaroni or any small pasta
Salt and pepper
After freeing/before serving: ¼ cup freshly grated Parmesan cheese

1. In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and set aside to drain on paper towels.

2. Pour off all but 1 tbsp drippings from the pan. Add celery, onion, carrot and garlic; cook, stirring occasionally for 5 minutes. Add tomatoes, breaking up with the back of a spoon. Add chicken stock, sage and thyme; bring to a boil. Reduce heat, cover and simmer for 5 minutes.

3. Add chickpeas, beans, chicken and macaroni; cook for 8 – 10 minutes or until the macaroni is tender but firm. Return cooked bacon t the pan. Season with salt and pepper to taste.

4. Serve with Parmesan cheese.

Serve 4



The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Corn and Cheddar Cheese Chowder

1 large potato, peeled and diced
3/4 pint boiling salted water
1 bay leaf
1/4 teaspoon dried sage
1/2 teaspoon cumin seeds
3 tablespoons butter
1 onion, finely chopped
3 tablespoons flour
1/2 pint double cream
2 cobs corn, kernels from
chopped chives and parsley
1/4 teaspoon nutmeg
salt
black pepper
4 ounces sharp Cheddar cheese, grated
5 tablespoons dry white wine

Peel and dice the potato and boil it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender -- about 15 to 20 minutes.

Melt the butter in a saucepan and saute the chopped onion in it for a while; then add the flour. Mix well and add the cream, stirring with a whisk. Pour this sauce into the potatoes and their water, adding also the fresh corn kernels.

Add the chopped herbs, and the rest of the seasonings and let the soup simmer gently for about 10 minutes. Then stir in the grated cheese and the wine and mix well. Heat until the cheese is completely melted, correct the seasoning and serve.

Broccoli Cheddar Cheese Soup

• 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
• 2 cups sliced onions
• 5 tablespoons butter or margarine
• 7 cups chicken broth, divided
• 1 teaspoon dried leaf oregano, crumbled
• 1/4 cup flour
• 2 tablespoons Dijon mustard
• 1/8 teaspoon pepper
• 1 cup milk
• 2 cups shredded sharp Cheddar cheese

Preparation:

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8

Potato Soup

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

1. 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. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Roasted Vegetable Broth Soup

1 pound celery
1 1/2 pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
1/2 pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

1. Preheat oven to 450 degrees F (230 degrees C).

2. Remove leaves and tender inner parts of celery and set aside.

3. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.

4. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.

5. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!