Soup ideas?

Vegetable w/ hamburger meat.

This is easy

A large can of chicken broth or water with bullion.

Can of veg-all
Diced cooked chicken or cheat and use a can of chicken

Pinch of rosemary. Bring to a boil, Add a handful of pasta and cook till done.

It is not gourmet but comes out good.

Baked Potato Soup

Peel and boil 2 potatoes and fry some bacon. When done, cube the potatoes and crumble the bacon. Take instant potato mix (I like Betty Crocker) and make it per the directions except for the milk. Add milk until the instant potatoes are soupy. Then add in the bacon and cubed potatoes. When serving, add cheddar cheese, sour cream, and chopped green onions or chives.

Very easy and absolutely delicious.

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Soup ideas?
Baked Potato Soup

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Sounds like OUTBACKS POTATO soup.Good stuff.Thx.

Cheddar Corn Chowder

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated
Directions
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

White Bean Basil Chicken Chili
1 # bnlss/sknlss chicken breast
1 med onion
2 cloves garlic
1 med tomato (I use Rotel)
1 large lime
1 Tbsp fresh basil
1 cans White Beans (I always use Red beans though)
4 cups low sodium chick broth or stock
1.5 tsp chili powder
1.5 tsp cumin
.5 tsp dried oregano
.5 tsp salt
.5 tsp black pepper

cut chicken into cubes, brown in saute pan
peel onion, garlic
peel tomato (if used fresh) or open Rotel
chop basil
open beans
cook onion and garlic add chicken, beans, broth, spices, tomato, lime juice and basil

cook for ~1 hour.

Best part about this:

serving 1 1/2 cup
230 kcals, 8 g Fiber, 26 g PRO, 6 g Fat

Tim's Tortilla Soup

6 Green onion, chopped
3 medium tomatoes, peeled and diced
3 ribs celery, chopped
1 tablespoon green chiles, chopped
1/2 medium bell pepper, chopped
2 tablespoons vegetable oil
6 corn tortilla, halved and sliced into 1/4" strips
4 1/2 cups chicken stock
1 bay leaf, crushed
1/2 teaspoon coriander
1/2 cup cilantro, chopped
2 cloves garlic, minced
1/2 teaspoon cumin
2 large chicken breast, no skin, no bone, grilled on mesquite wood
salt and pepper
8 ounces monterey jack cheese, grated
1 Avocado, peeled and cubed
1 cup fresh sweet corn

1. Saute onions, tomatoes, celery, chilis, garlic, and bell pepper in 2 tbls of vegetable oil till soft.

2. Bring to boil chicken broth add spices and vegetables and simmer 30 min.

3. Add chicken, corn, avocado, and cilantro to pot.

4. Fry tortilla strips and drain.

5. serve in bowls topped with cheese and tortilla strips.

No, not if you put it in at the end of the cooking...along with the chicken and cilantro.
Really tastes great in the soup.

I am not much on potato soup but I really like this one.
LINK