My favorite soup

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Brenda's TORTELLINI SOUP

1 roll sausage (I use TWO rolls Jimmy Dean)
1 bag frozen tortellini
1/2 cup chopped green pepper
1/2 onion
2 large cans diced tomatoes
4 cans Campbells chicken broth (use Campbell's only)
2 or 3 zucchini sliced
1/2 tsp parsley flakes
1/2 tsp oregano
1/2 tsp pepper
1/2 tsp garlic (I use dried)
1/2 tsp basil

Brown sausage, then add everything
except tortellini & zucchini. Bring to
a boil. Add tortellini & zuccini --
cook 20 min.

[jingle]

Here's a good soup - VERY fast and easy. It tastes better than it looks and sounds. It calls for a certain brand that I ignore and use my favorites.

Chicken Enchilada Soup
from Fricks
1 can Best Choice chunk chicken breast
1 can Best Choice corn, drained
1 can Best Choice Chicken broth
1 can Best Choice cream of chicken soup
1 can Best Choice Red Enchilada sauce
1 packet Best Choice Taco seasoning
1 can Best Choice drained Kidney Beans
1 can Best Choice drained black beans
..................................
Throw all in crockpot cook on low 4 hours.
Serve w/ shredded cheese, sour cream &
tortilla chips.

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Here's another that I make frequently ….

Betty Crocker's
Slow-Cooker Smoked Sausage and Bean Soup

1 lb small red potatoes, each cut into 8 pieces (about 3 cups)
4 medium carrots, sliced (2 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
2 cans (15 oz each) navy or cannellini beans, drained, rinsed
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 teaspoon dried thyme leaves
1/2 teaspoon seasoned salt
1 lb fully cooked kielbasa sausage, cut in half lengthwise, then into 1/4-inch slices
2 tablespoons chopped fresh parsley

1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except sausage and parsley.
2 Cover; cook on Low heat setting 8 to 9 hours.
3 Stir in sausage and parsley. Cover; cook on Low heat setting 30 minutes longer or until sausage is hot.

[houghchrst]

Wow Jingle all of those sound amazing. Nice and hearty. I normally am not a big soup fan but I love the thick hearty kinds. I make my mother's great northern bean soup with chunks of polish sausage. I don't have a set recipe I just know how much of what goes in. Not made the same every time but just as delicious. As I get older and cook more I realize I am getting better at it and experimenting more.

I do have one that I like and have been using recently.


Slow Cooker- 6 quart or larger
Ingredients:
1 lb. ground beef
1 cup white onion, diced
¼ tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
21.5 oz. cream of mushroom soup (two 10.75 oz. cans) do not add water
15.25 oz. can corn, drain well
1½ lbs. russet potatoes (about 5 cups diced, cut into SMALL 1/2 inch cubes)

2 cups shredded sharp cheese, divided


Instructions:

• Brown the beef and onion together in a large skillet over medium-high heat. Drain the fat.
• Wash and dry the potatoes. Cut them into cubes, leave the skin on. Add the potatoes to the slow cooker. Pour over the meat and onion into the slow cooker. Add the soup, salt, pepper, garlic powder, corn and half of the cheese. Stir. Spread out the hash into a flat layer.
• Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
• Add the remaining shredded cheese evenly over the hash. Cover and let the cheese melt for about 10 minutes.

I Guess it is more like a stew type dish, is very rich.

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Right now vegetable beef soup is bubbling on the stove -- I haven't tasted it yet. I haven't made that soup with ground beef in 20 - 25 years! I've always used a chopped up beef roast and home made broth so this with hamburger and canned broth is a big deal. Wish me luck.