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

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.

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

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

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

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

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.

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.

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.

1/2 cup chopped red or green bell pepper
1 small onion, chopped
1 tablespoon butter or margarine
1 garlic clove, pressed
2 (14 oz) cans chicken broth
1 (15 oz) can cream-style corn
2 medium potatoes, peeled, cut into 1/2-inch chunks
1/4 teaspoon coarse ground black pepper
1/2 cup heavy whipping cream
1 tablespoon chopped fresh parsley

In a 2-quart microwaveable bowl, combine the bell pepper, onion, butter or margarine and garlic. Microwave on High for 1-1/2 to 2 minutes or until the vegetables are crisp-tender; stir.

Stir in the broth, corn, potatoes, salt and pepper; mix well. Cover loosely with plastic wrap. Microwave on High for 25 to 30 minutes or until the potatoes are tender, stirring once halfway through cooking process.

Stir in the whipping cream; microwave on High for 2 to 3 minutes or until heated through. Sprinkle individual servings with the parsley. Makes 8 servings.

1 (14-1/2 oz) can diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon garlic powder
1 envelope brown gravy mix
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into eighths

1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt, pepper, garlic powder and Worcestershire sauce. Add all the remaining ingredients and stir to blend well.

2. Pour into a greased 13×9-inch (3 quart) baking dish. Cover and bake at 375 degrees F for 2 hours or until the meat and vegetables are tender. Makes 6 servings.