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 Treat your family to “rich creamy comfort in every bite” with this delightful fix-it-and-forget-it soup from Taste of Home. Perfect for those chilly fall or cold winter evenings.
2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 medium potatoes, peeled and diced
1-1/2 cups instant mashed potato flakes
1/2 pound sliced bacon, cooked crisp and crumbled
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half and half
1/2 cup shredded cheddar cheese
2 green onions, sliced
1. In a large skillet, sauté onions in butter until tender. Stir in the flour. Gradually stir in one cup of the water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-quart slow cooker.
2. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water; stir to combine. Cover and cook on Low for 6 to 8 hours or until the potatoes are tender. Stir in the half and half; heat through. Garnish each serving with shredded cheese and green onions. Makes 10 servings.
Emily
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 It was so cold and cloudy yesterday that all I could think about was a big bowl of tasty hot soup so I went searching through some recipes in a Taste of Home magazine I had purchased a couple of years ago. This is the one I chose because it contained a lot of healthy vegetables, required no meat and was so simple and easy to make in my slow cooker.
1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans(14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1. In a 5-quart slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8 to 9 hours or until barley and vegetables are tender.
2. Stir in the tomatoes; cover and cook on high for 10 to 20 minutes or until heated through. Discard the bay leaf before serving. Makes 12 servings.
Emily
Emily's Favorite Recipes:
 There’s nothing quite like a comforting bowl of soup especially during the cool weather season. Whether you’re counting calories or not, this delicious recipe from Weight Watcher’s “Simply the Best” cookbook is sure to “hit the spot”.
3/4 cup pearl barley
1 tablespoon olive oil
4 onions, chopped
2 celery stalks, chopped
1-1/2 pounds mushrooms, sliced
4 cups low-sodium beef broth
3 carrots, sliced
2 tablespoons tomato paste (no salt added)
1/2 teaspoon salt
Freshly ground black pepper to taste
Minced parsley
1. In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.
2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6-8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.
3. Add the broth, carrots, tomato paste and barley with it’s liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Add the salt and pepper; serve, garnished with the parsley. Makes 6 servings.
Per Serving: 182 Calories, 3 grams Total Fat, 0 grams Saturated Fat, 0 mg. Cholesterol, 264 mg. Sodium, 32 grams Total Carbohydrate, 7 grams Dietary Fiber, 9 grams Protein, 42 mg. Calcium.
Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat.
Points Per Serving: 2
Emily
Emily's Favorite Recipes:
 With the onset of cooler weather my family begins asking for more comfort food dishes. This delicious side recipe from Campbell’s is one of their favorites. I sometimes add leftover, cut-up, cooked chicken for an easy but delicious dinner.
3 cups uncooked medium egg noodles
2 cups broccoli flowerets
1 can (10-3/4 ounces) condensed cream of chicken soup
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon black pepper
1. In a 4-quart saucepan, cook the noodles according to the package directions; add the broccoli during the last 5 minutes of cooking time. Drain well in a colander and return to the saucepan.
2. Stir in the soup, sour cream, cheese and pepper; cook and stir over medium heat until hot. Top with additional cheese before serving. Makes 5 servings.
Emily
Emily's Favorite Recipes:
 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
 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 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
1. 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.
2. 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.
Emily
 This thick, rich and creamy soup is pure comfort food!
5-1/2 cups peeled potatoes, cubed, divided
2-3/4 cups water
2/3 cup butter or margarine, cubed
1-1/3 cups fully cooked ham, cubed
2 celery ribs, chopped
2/3 cup chopped onion
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces process cheese, (Velveeta), cubed
1/2 cup heavy whipping cream
1. Place 4-1/2 cups of the potatoes in a large saucepan; add water and bring to a boil over high heat. Reduce heat to medium and cook, covered, 15 to 20 minutes or until potatoes are tender. Remove from heat but do not drain. Mash the potatoes; stir in butter or margarine.
2. In a 3 quart slow cooker, combine the ham, celery, onion, garlic powder, paprika, salt, pepper and remaining 1 cup cubed potatoes. Stir in the mashed potatoes; top with cheese.
3. Cover and cook on Low for 5 to 6 hours or until the potatoes are tender. Stir in the heavy whipping cream. Makes 6 servings.
Emily
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