This soup can be “soupy” (add more broth) or thick (add some cornstarch and water), is delicious and very easy to make.

4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped
Salt and Pepper to taste
1 (12 ounce) package frozen egg noodles

1. Place chicken, water, onion and salt and pepper to taste in a slow cooker. Add celery if desired. Set temperature to low and cook for 4-6 hours.

2. When chicken is tender, remove from cooker and tear into bite size pieces. Set aside and keep warm. Turn the cooker up to high and stir in the frozen egg noodles. Cook until noodles are tender and return chicken to broth. Adjust seasonings and serve.

Serves 6

Garlic and bouillon combined with green pepper, basil and diced tomatoes create this very easy and delicious soup.

1-teaspoon olive oil
0.5 cup chopped green bell pepper
0.5 cup chopped onion
1 clove minced garlic
1 (14.5) ounce can diced tomatoes
1.5 cups water
1 tablespoon minced fresh basil
1-teaspoon chicken bouillon granules
0.25-teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed
1. In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.

2. Stir in spinach and cook 5 to 7 minutes more.

Serves 5

The earthy flavor of Portobello mushrooms enriches this very simple soup made with stock, tomato paste and red wine. Just boil the ingredients with pastini pasta and serve.
1 (8-ounce) package dry pastini
3 cups veal stock
1 grilled Portobello mushroom cap, sliced
1 tablespoon tomato paste
1 tablespoon red wine
Salt and pepper to taste

1. In a large pot, combine all ingredients. Cook over medium-high heat for 8 to 10 minutes or until pasta is al dente.

Serves 4.

This delicious soup will soon become a staple in your home. The unusual ingredient is onion soup mix.

1 medium head cabbage, chopped
1 onion, chopped
3 large carrots, chopped
3 stalks celery, chopped
3 tomatoes, chopped
16 ounces frozen green beans
2 (1 ounce) packages of dry onion soup mix
6 cups water

Combine water, soup mix and vegetables in a large stockpot. Bring to a boil. Reduce heat and simmer until the vegetables are tender.

This is a hearty and delicious chowder brimming with tomatoes and potatoes. Try it once and you will be hooked.

2 medium potatoes, peeled and cut into ½ inch cubes
1 (8 oz) bottle clam juice
1 cup thinly sliced celery
½ cup chopped onion
½ cut chopped carrot ½ tsp dried thyme, crushed 1-pint fresh shucked clams or 2 (61/2 ounce cans) mined clams
1 (141/2 oz) can stewed tomatoes, chopped

1. In a 3-quart saucepan combine potatoes, clam juice, celery, onion, carrot and thyme. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until potatoes are tender, stirring occasionally.

2. Stir in clams and undrained tomatoes. Bring to a boil; reduce heat. Cover and simmer for 5 minutes.

Serves 4

Spinach is combined with green pepper, basil and diced tomatoes in this easy and delicious soup. All ingredients are then simmered together with garlic and bouillon.

1-teaspoon olive oil
½ cup green bell pepper, chopped
½ cup chopped onion
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
11/2 cups water
1 tablespoon minced fresh basil
1-teaspoon chicken bouillon granules
¼ teaspoon grated black pepper
1 (10 ounce) package frozen chopped spinach, thawed

1. In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
2. Stir in spinach and cook 5 to 7 minutes more.

Serves 5

This soup represents a unique blend of flavors and ingredients that are sure to please, addictive and very easy to create.

2 avocados
2 tablespoons fresh lemon juice
½ cup sour cream
3 to 3 1/2 cups chicken broth
¼ teaspoon Tabasco
2 ounces smoked salmon

1. Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth and the Tabasco until the mixture is smooth, adding enough of the remaining ½ cup broth to thin the mixture to the desired consistency.

2. Transfer the soup to a bowl; season it with salt and pepper and chill, covering with plastic wrap for 1 hour. (The soup will discolor if kept for more than 6 hours.)

3. Stir half the salmon, chopped, into the soup and divide the soup among the chilled bowls. Garnish with remaining salmon, cut into strips.

Serves 6

This quick and easy soup is prepared by simmering canned, diced tomatoes with garbanzo beans an a bit of rosemary.

1-tablespoon olive oil
1 clove garlic, minced
1 (14.5) ounce can diced tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
4 cups water
1 cube chicken bouillon, crumbled
1 tablespoon chopped fresh rosemary
Salt and pepper to taste

In a large saucepan over medium heat, cook garlic in oil for 1 minute. Stir in tomatoes and cook for 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered for 10 minutes.

Serves 4

This delicious soup is well worth the wait! If you wish, add about ¼ pound of processed cheese before serving.

8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
½ cup all-purpose flour

1. Place the potatoes, onion, butter, bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
2. At least one half hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

Serves 8 to 10

This easy vegetable soup is a winner every time. Try it once and you will find yourself making it often.

1 pound beef stew meat, cut into cubes
2 onions
2 potatoes
3 carrots
3 celery stalks
¼ head cabbage
3 tablespoons margarine
1 1/2 teaspoon salt
½ teaspoon black pepper

1. Melt margarine in a large heavy pot with lid. Trim meat of all fat and cut into 1-inch cubes. Brown beef on all sides.
2. Add vegetables (except cabbage), which have all been sliced into pieces of approximately the same size. Add 5 cups water. Cover and simmer for 11/2 hours, adding more water if needed.
3. Slice cabbage and add to pot along with salt and pepper. Simmer for 20-25 minutes longer.
Serves 6

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Any combination of vegetables are cooked in a broth and thickened with skim milk and flour in this versatile, low-fat soup. (If you are feeling decadent, try some cream or half-and-half!)
1-tablespoon vegetable oil
1 clove garlic, minced
1 onion, chopped
1-tablespoon curry powder
4 cups chicken broth
4 cups cooked mixed vegetables
2 tablespoons all-purpose flour
2 cups non-fat milk
1 pinch salt and pepper to taste

1. Heat oil in a large saucepan over medium heat. Sauté onion and garlic until tender. Stir in curry and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring them to a boil. Simmer 20 minutes, or until tender.
2. Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

Serves 6

This soup couldn’t be any quicker or easier to prepare! It involves just the combination of canned tomato juice with oregano and a bag of mixed frozen vegetables. Try it once and you will make it often.

1 (32 fluid ounce) bottle tomato juice
1 (16 ounce) package frozen mixed vegetables
2 cups water
1 pinch dried oregano
Salt and pepper to taste

In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano, salt and pepper. Allow to simmer for 30 minutes.

Serves 4

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Potatoes added to this hearty and nutritious soup make it filling as well as delicious for those colder months of the year.

1-tablespoon margarine
2 teaspoons curry powder
3 leeks, chopped
½ cup diced potatoes
2 Granny Smith apples (peeled, cored and chopped)
3 cups vegetable broth
Salt and Pepper to taste
1/3-cup plain yogurt

1. In a medium saucepan over medium heat, melt margarine. Stir in curry power and cook for 1 minute. Stir in leeks, potatoes and apples and cook for 5 minutes. Pour in broth and bring to a boil. Cover, reduce hat and simmer 20 minutes.

2. Puree in a blender or food processor. Season with salt and pepper and serve with a swirl of yogurt.

Serves 4

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