A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).
I really love this soup! I love how everything is pureed except for the crumbled bacon and green onions at the end. If you like a chunky soup, you could omit pureeing the soup or just puree half of the mixture! This recipe can easily be done in the crockpot, too. Great served with cornbread. Enjoy!!
I found this on an Italian website and fell in love with it! I am a fan of Pasta e Fagioli and this is kind of similar, yet different. It makes a hearty soup; and last time I made it I wanted a thinner broth, so I added three 14.5 ounce cans of Chicken Broth and used DaVinci Gnocchi noodles instead of lasagna noodles. The fresh mozzarella is a must -- don't substitute shredded! You will fall in love!
One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy! Famous-Barr's French Onion Soup
Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.
This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Sometimes, I don't bother adding all four cans of the kidney beans and it still turns out wonderful. Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!
This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune.
Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot.
This is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)
DO NOT BE FOOLED BY THE TITLE! Your kids, hubby, wifey, and everyone will eat it. I have made triple batches and could not keep it in the house. It's very smooth, and easily eaten by anyone with or without teeth. :) Fights have started over the leftovers.