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 No matter whether the weather is freezing cold or sweltering hot, my family loves soup! This delicious, robust-flavored cabbage soup is always a favorite!
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
4 cups chicken broth (can be made from bouillon)
4 cups shredded cabbage
6 ounces Polish or Kielbasa sausage, sliced
1 teaspoon dry parsley flakes
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1. In a Dutch oven, sauté the onion and celery in butter until tender but not brown. Stir in the flour until mixture is smooth; add the broth and cabbage. Cook and stir until cabbage is tender and broth is thickened; about 12 minutes.
2. Add the sausage, parsley, pepper, garlic powder and onion powder; cover and cook an additional 5 minutes. Makes 6 servings.
Cornbread muffins would go great with this soup!
Emily
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 Cilantro and lime give this soup a unique touch your family is sure to enjoy. Serve it with your favorite crackers or with toasted grill cheese sandwiches for a hearty and satisfying meal!
3 teaspoons olive oil
1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
5 cups chicken broth
1 (14.5 oz) can diced tomatoes
2 cups peeled, diced potatoes
1 cup frozen whole kernel corn
1 (4 oz) can chopped green Chiles
1/2 teaspoon dried cilantro leaves
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons lime juice
Mexican blend cheese, optional
1. In a large saucepan, cook the chicken and onion in oil until chicken is no longer pink and onions are tender. Add the broth, tomatoes, potatoes and corn; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes.
2. Stir in the chilies, cilantro, pepper, garlic powder and lime juice; cook over medium heat until heated through. Sprinkle individual servings with cheese,*if desired. Makes 5 to 6 servings.
* You can also top this soup with toasted tortilla strips, if desired. Cut 2-3 tortillas into 1-inch strips. Put 3 tablespoons oil and 1/2 teaspoon salt in zip-up bag; add tortilla strips and shake to coat. Place on a baking sheet and bake at 350 degrees F until golden brown; cool before serving.
Emily
Emily's Favorite Recipes:
 A spicy robust flavored chili that will quickly and deliciously warm your family on those cool Fall and cold Winter evenings!
1/2 pound (8 ounces) bulk pork sausage
1 pound pork tenderloin, cubed
1 large onion, chopped
2 celery ribs, chopped
2 (15-1/2 oz each) cans Great Northern beans, rinsed & drained
1 (15-1/2 oz) can chili hot beans, undrained
2 (14 oz each) cans chicken broth
1 (6 oz) can tomato paste
1 garlic clove, minced
2 teaspoons chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon dried parsley flakes
1 cup shredded cheddar cheese
1. In a large skillet over medium-high heat, cook the sausage and cubed pork tenderloin until the meat is no longer pink; transfer to a 5 quart slow cooker.
2. Stir all the remaining ingredients, except the cheese, into the meat mixture in slow cooker.
3. Cover and cook on high 5 to 5-1/2 hours or on low 8 hours, or until pork is tender.
4. Sprinkle individual servings with the cheese. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 A rich, thick tomato soup to warm the hearts of your family members on those chilly fall evenings! Add a toasted grilled cheese sandwich and you have a delicious meal!
1 cup chopped celery
3/4 cup chopped carrot
1/3 cup chopped onion
2 cloves garlic, minced
1 tablespoon canola or olive oil
2 cups tomato juice*
1-1/4 cups chicken broth
1 (14-1/2 oz) can Italian-style stewed tomatoes, undrained
1/3 cup tomato paste
1 teaspoon dried thyme, crushed
1 teaspoon dried basil
1/8 teaspoon cayenne pepper
3/4 cup chicken broth
1 tablespoon sugar
In a covered 4-quart Dutch oven, cook the celery, carrot, onion and garlic in hot oil over medium-low heat for 15 minutes or until tender; stir occasionally.
Stir in the tomato juice, broth, stewed tomatoes, tomato paste, thyme, basil and cayenne pepper. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes. Let stand to cool slightly.
Pour 1/2 the soup into a food processor or blender and process until smooth. Transfer pureed soup to a large bowl; repeat with remaining soup.
Return the soup to the pan; add the chicken broth and sugar. Heat thoroughly. Makes 6 servings.
* The remaining tomato juice can be frozen for later use. I freeze it in 1 cup portions and thaw only the amount I need.
Emily
Emily's Favorite Recipes:
 A delicious tomato soup made extra hearty by adding ground beef and bulk pork sausage! Simple, easy and very appetite satisfying!
1/2 pound lean ground beef
1/2 pound bulk pork sausage*
1/2 cup chopped onion
1 (14 oz) jar pizza sauce
1 (6 oz) can tomato paste
2-1/2 cups water
1 (4 oz) can mushroom stems and pieces
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan or Dutch oven, cook the ground beef, sausage and chopped onion until the meat is no longer pink; drain and return to the saucepan.
In a large bowl, combine the pizza sauce, tomato paste and water until smooth. Stir in the mushrooms, Italian seasoning, salt and pepper.
Add the pizza sauce mixture to the meat mixture; stir to blend. Cook, covered, over medium-high heat for 15 to 20 minutes stirring occasionally. Makes 8 servings.
* Bulk Italian sausage may be used in place of the pork sausage, if desired.
Emily
A delightfully different soup that will surprise your taste buds by how good it really is!!
12 cups fat-free chicken broth
6 boneless skinless chicken breasts, fat removed & cut up
1 (4.5 oz) package cheddar broccoli rice & sauce mix
1 (14.5 oz) can cut asparagus spears
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1 teaspoon black pepper
2 bay leaves
Spray a 5-quart slow cooker with non-fat cooking spray. In the slow cooker, combine the broth chicken breasts, rice & sauce mix, asparagus, parsley flakes, salt, pepper and bay leaves.
Cover and cook on Low for 9 hours or on High for 4-1/2 to 5 hours. Remove the bay leaves before serving. Makes 20 (1 cup) servings.
 Hot Italian sausage, shrimp and spicy seasonings give this gumbo a unique and satisfying flavor!
8 ounces bulk hot Italian sausage
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 cup thinly sliced celery
3 garlic cloves, chopped
2 (14-1/2 oz) cans stewed tomatoes
1 (14 oz) can chicken broth
1 teaspoon paprika
1/4 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1 pound frozen uncooked medium shrimp, thawed, peeled and deveined
1 cup instant white or brown rice
In a 4 quart Dutch oven over medium heat, cook sausage, onion, bell pepper, celery and garlic until sausage is brown, breaking up sausage with a wooden spoon; drain and return to Dutch oven.
Stir in the undrained tomatoes, chicken broth, paprika, pepper and cayenne. Bring to a boil; reduce heat, cover and simmer for 10 minutes.
Add the shrimp; cook, covered, for 4 minutes longer, until the shrimp is opaque. Remove from the heat and stir in the rice. Cover and let stand 5 minutes. Makes 6 servings.
 A rich, hearty and flavorful soup that’s quick, easy and ready to serve your hungry family in just minutes!
1 pound lean ground beef
2 (14 oz) cans beef broth
1 (16 oz) package frozen mixed vegetables
1 (14-1/2 oz) can diced tomatoes, undrained
1-1/2 cups tomato juice
1 cup dried rotini pasta
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
In a 4-quart Dutch oven over medium heat, brown the beef; drain well. Return beef to Dutch oven. Stir in the beef broth, mixed vegetables, undrained tomatoes, tomato juice, pasta, Italian seasoning, garlic powder, salt and pepper.
Bring to a boil; reduce heat and simmer, uncovered, 15 minutes or until pasta and vegetables are tender, stirring occasionally. Sprinkle individual servings with Parmesan cheese. Makes 6 to 8 servings.
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