lentil stew

Preparation Instructions

Heat a Dutch oven or large pot over medium heat.

Add a tablespoon of olive oil to the hot pan. Add the onions, carrots and garlic and saute until soft, approximately 4-5 minutes. Add the thyme and bay leaves. Stir until spices are thoroughly combined. Add the lentils. Stir together with the vegetable mixture until fully mixed.

Slowly add the chicken broth. Then add the water. Stir to combine. Increase heat to bring the soup to a boil. Once it begins boiling, reduce the heat to a simmer and partially cover the pot. Let simmer for approximately 30-40 minutes or until the lentils have become soft, puffed up and have absorbed a good amount of the liquid.

Once the lentils have puffed up, add the spinach in several small batches, stirring to combine. Stir in the cooked sausage. Add salt and pepper to taste.

Serve warm and enjoy!

Ingredients

• 2 teaspoons Olive Oil
• 1 Medium White Onion, Chopped
• 2 cups Baby Carrots Chopped
• 2 cloves Of Garlic, Smashed And Minced
• 3 sprigs Fresh Thyme
• 2 leaves Bay
• 1 bag 8 Oz Dried Lentils Rinsed
• 1 carton 32oz Low Sodium Chicken Stock
• 2 cups Water
• 1 bag 8oz Frozen Spinach, Defrosted And Drained
• 1 pound Italian Sausage, Cooked Over Medium Heat Until Browned, Then Sliced
• Salt And Pepper, to taste

tastykitchen.com

olive garden minestrone

Olive Garden Minestrone Soup


copycat recipe of Olive Garden Minestrone Soup
Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 8

Ingredients

2tablespoons olive oil
1/2 cup minced white onions (about 1 small onion)
1/4 cup chopped zucchini
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)

1 (15 ounce)can red kidney beans , drained
1 (15 ounce)can small white beans or great northern beans , drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots , julienned or shredded
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small shell pasta



Directions
Heat two tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

Number of Servings: 8

black bean tortilla soup

Ingredients

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

chili's enchalada soup

Chili's Grill and Bar Chicken Enchilada Soup

1/2 C. vegetable oil
1/4 C. chicken base
3 C. diced yellow onions
2 t. ground cumin
2 t. chili powder
2 t. granulated garlic
1/2 t. cayenne pepper
2 C. masa harina
4 quarts water (divided)
2 C. crushed tomatoes
1/2 lb. process American cheese, cut into small cubes
3 lbs. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions; bring to boil.

Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil, stirring occasionally.

Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through.

Makes 1 1/2 gallons or 16 to 20 main-dish servings.

PW Italian Meattball Soup

• Meatballs:
• ¾ pounds Ground Beef
• ½ cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Ground Oregano
• 2 teaspoons Lemon Juice
• SOUP
• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• ½ teaspoons Salt
• 2 Tablespoons Tomato Paste
• ¾ cups Onion, Chopped
• ¾ cups Carrots, Chopped
• ¾ cups Celery, Chopped
• 1 cup Russet Potato, Chopped (do Not Peel)
• ½ pounds Cabbage Chopped
• Grated Parmesan Cheese To Serve
• TIED IN A CHEESECLOTH BUNDLE
• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Preparation Instructions

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

baked potato soup

Ingredients

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 4 cups skim milk
• 6 large baking potatoes, scrubbed
• 1 cup sour cream

Directions

1. Microwave potatoes until done.
2. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
3. Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

Add salt, pepper, bacon, green onions, etc

Cream of Chicken with Wild Rice Soup

Chicken and Wild Rice Soup

1 chopped onion
2 chopped carrots
3 celery stalks, chopped
1/2 c butter
2/3 c flour
6 c chicken broth
2 packages Wild Rice with seasoning (like Rice a Roni or Far East brand)
2-4 chicken breasts, cooked and chopped
2 c half and half
1 t salt
1 t pepper

saute onions, carrots, celery and butter together in a pot until soft
add flour and stir until veggies are coated
slowly add chicken broth until the flour is completely dissolved
cook the wild rice as directed on package. Add to soup with chicken
Slowly add half and half. Season with salt and pepper

corn chowder with chiles

Here is The Pioneer Woman’s Recipe:

Corn Chowder with Chilies
Ingredients

* 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
* 2 Tablespoons Butter
* 1-½ whole Yellow Onion, Diced
* 5 ears Corn, Shucked (about 4 Cups)
* 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
* 1 whole 4-ounce Can Diced Green Chilies
* 32 ounces, fluid Low Sodium Chicken Broth
* 1-½ cup Heavy Whipping Cream
* ½ teaspoons Kosher Salt (more To Taste)
* 3 Tablespoons Corn Meal OR Masa
* ¼ cups Water

Preparation Instructions

(Carefully) slice the corn kernels off the cob. Set aside.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

Miestrone de verdure

Minestrone de Verdure

This is another all-time favorite soup. Served with a green salad and crusty bread, it makes a meal all on its own.

1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1 cup zucchini, cubed (1/2-inch cubes)
1 cup carrot, cubed (1/2-inch cubes)
1 cup celery, chopped
1/2 cup eggplant, cubed (1/2-inch cubes)
1/2 cup potatoes, cubed (1/2-inch cubes)
1/2 cup white cabbage, chopped
2 tomatoes, peeled and chopped
1 Tbsp. tomato paste
5 cups vegetable stock (or water)
1 cup flageolet beans, cooked
Salt and pepper, to taste
2 Tbsp. nondairy Parmesan cheese, freshly grated

• Heat the oil in a large pan and sauté the onions and garlic on medium heat for about 5 minutes. Add the chopped vegetables and stir over medium heat for 5 more minutes.
• Add the tomatoes and the tomato paste and stir well. Stir in the vegetable stock, cover the pan, and simmer slowly for about 40 minutes, until all the vegetables are tender. Add the cooked beans, season with salt and pepper, and bring to a boil. Add some water, if necessary, to get the desired consistency.
• Ladle the soup into bowls, sprinkle with the nondairy Parmesan cheese, and serve hot.

Makes 4 servings

tortilla chicken soup slow cooker

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Tortilla soup

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Zuppa Toscana

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Buon appetito!

black bean soup

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, finely chopped
• 1/4 large red bell pepper, finely chopped
• 2 small chicken bouillon cubes
• 1-1 1/2 cup boiling water
• 2 (15 ounce) cans black beans, undrained
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 lemon, juice of
• 1 1/2 tablespoons cornstarch

Directions

1. In a pot, combine the first six ingredients; simmer for 10 minutes.

2. Add half a can of beans, salt and cumin; cook for 5 minutes.

3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).

4. Add the rest of the beans to the soup.

5. Combine the cornstarch with 1 1/2 tablespoons of water.

6. Add the lemon and the cornstarch to the soup; cook until thickened.

garden minestrone

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 teaspoons chopped fresh oregano
• 4 garlic cloves, minced
• 3 cups chopped yellow squash
• 3 cups chopped zucchini
• 1 cup chopped carrot
• 1 cup fresh corn kernels (about 2 ears)
• 4 cups chopped tomato, divided
• 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
• 1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained
• 1 (6-ounce) package fresh baby spinach
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (4 ounces) grated Asiago cheese
• Coarsely ground black pepper (optional)

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.

Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.

Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.

smoky black bean and rice soup

Smoky Black Bean and Rice Stoup
from Rachael Ray’s Express Lane Meals
Serves 4

3 bacon slices, chopped
1 bay leaf
2 celery ribs
1 med. Onion
4 garlic cloves
1 C frozen corn kernels
2 15 oz. Cans black beans
1 Tblsp. Ground coriander
1 Tblsp. Chili powder
1 ½ tsp. ground cumin
1 Tblsp. Worcestershire sauce
2 tsp hot sauce
salt and pepper
1 15 oz. Can diced tomatoes, fire roasted if you have them
1 8 oz. Can tomato sauce
1 quart chicken stock
1 C uncooked rice

Heat a soup pot over medium-high heat. Add the bacon and cook for 3-4 minutes. Add the bay leaf, celery, onions, and garlic and cook for 3-4 minutes to soften the veggies. Add the corn and 1 can of black beans and their juice. Drain the other can, then add half the can of beans. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the soup pot–this will make the soup thick! Season the veggies and beans with the coriander, chili, ground cumin, Worcestershire, hot sauce, and salt and pepper. Stir in the tomatoes, tomato sauce, and stock. Cover the pot and raise the heat to bring the stoup to a boil. Add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes. Adjust the seasonings and serve.

Tomato Basil Soup

3 tablespoons olive oil (or butter)
1/4 cup grated onion
2 14.5 ounce cans diced tomatoes ( or 3 pounds fresh)*
1/4 teaspoon thyme
2 cup chicken or vegetable broth
1/4 teaspoon baking soda
1/2 teaspoon sugar
1/2 cup heavy cream
1/2 cup fresh basil-remove stems
saltfreshly ground pepper.

In a 2 quart saucepan heat olive oil and saute onion until soft. Add tomatoes, thyme,basil and chicken broth. Simmer covered for about 20 minutes. Remove from heat. Using an immerson blender blend soup until smooth. Add baking soda, sugar and cream. Simmer slowly at very low heat without letting soup boil for 30-40 minutes to allow basil flavor to mellow. Season with salt and freshly ground pepper.

*If using fresh tomatoes peel, seed and chop, reserving any juice.

Italian Meatball Soup Rapido

Serves4

• Active time:10 min
• Start to finish:30 min

February 2006

Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl.

• 1/4 cup olive oil
• 1 cup frozen chopped onions (about 6 oz)
• 4 garlic cloves, chopped
• 1 celery rib, halved lengthwise and thinly sliced crosswise
• 2 carrots, halved lengthwise and thinly sliced crosswise
• 5 1/4 cups reduced-sodium chicken broth (42 fl oz)
• 2 1/2 cups water
• 20 refrigerated or frozen precooked meatballs (15 to 20 ounces)
• 2 (14-oz) cans small white beans, drained and rinsed
• 1 (5- to 6-oz) bag baby spinach, coarsely chopped
• 1/2 cup finely grated Parmigiano-Reggiano
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

• Accompaniment:

  finely grated Parmigiano-Reggiano

• Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered.
• Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.
• Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

Recipe By Gina Marie Miraglia Eriquez

gourmet.com

Fresh Tomato and Basil Soup

6 servings

1 large onion, chopped

2 stalks celery, chopped

1 carrot, grated

5 medium-large tomatoes (or equivalent), peeled and quartered

½ C. fresh basil, chopped fine.

1 t. salt

¾ t. pepper

¾ t. sugar

2 C. low sodium chicken broth

Spray saucepan with cooking spray. Add onion, celery and grated carrot. Saute until onion is limp.

Add tomatoes, basil, salt, pepper, and sugar. Stir. Cover and simmer for 15 minutes.

Place mixture in blender or food processor and blend until smooth (or you can use an immersion blender). Heat chicken broth and add to tomato mixture and mix well. Heat until soup is hot.

(1-2 c room temperature cream can be added to make this soup creamy)

Grilled Cheese Croutons

(from Family Fun magazine)

Croutons:

• 4 slices thin-sliced bread
• 2 tablespoons butter , melted
• 2 slices (1/4-inch) Cheddar cheese

On the stove, heat a grill pan (or frying pan) over medium-high heat. Brush one side of each bread slice with butter. Place two slices in the pan, buttered side down. Top with one slice of cheese each, then top with remaining slices of bread, buttered side up. Grill 2 to 3 minutes, until toasted; turn and grill other side. Cut into 1-inch squares. Serve soup hot, topped with a few croutons per serving.

Chili with Chicken and Beans

Chili with Chicken and Beans
from marthastewart.com

Ingredients

Serves 6

* 1 tablespoon olive oil
* 3 teaspoons whole cumin seed
* 2 medium onions, finely chopped (about 3 cups)
* 5 garlic cloves, roughly chopped
* 1 green bell pepper, finely chopped
* 2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes
* 2 teaspoons chili powder
* 1 teaspoon dried oregano
* 1 dried bay leaf
* One 28-ounce can chopped tomatoes with their juice
* One 4-ounce can green chiles, finely chopped
* 2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
* 1/2 teaspoon coarse salt
* 4 cups canned kidney beans, drained and rinsed
* Freshly ground black pepper
* 2 ounces (1/4 cup) low-fat sour cream, for garnish (optional)
* Fresh cilantro leaves, for garnish (optional)

Directions

1. In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
2. Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
3. Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
4. Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.

vegetable soup and variations

from "the soup diet"

Basic soup

Makes: 28 cups
• 1 lb. carrots, sliced
• 3 med. onions (1 1/2 lbs.), chopped (4 c.)
• 4 lg. stalks celery, sliced
• 2 lg. cloves garlic, crushed with press
• 2 cans (28 oz. each) whole tomatoes in juice
• 1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
• 3/4 lb. green beans, trimmed and each cut into thirds
• 1 can (48 to 49 oz.) chicken broth
• 6 c. water
• Salt and pepper
• 3 med. zucchini (1 1/4 lbs.), sliced into half-moons
• 2 bags (6 oz. each) baby spinach leaves
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to

Minestrone

To 2 c. Basic Soup, add 1/2 c. rinsed and drained canned white kidney beans (cannellini); heat to boiling. Stir in 1/2 c. whole wheat fusilli or rotini, cooked as label directs; heat through. Stir in 2 Tbsp. freshly grated Parmesan or Romano cheese and 1 Tbsp. chopped fresh basil. Sprinkle with 1 Tbsp. additional Parmesan or Romano to serve.

Mexican Chicken Soup

To 2 c. Basic Soup, stir in 3 oz. skinless, boneless chicken breast, cut into 1/2-inch chunks 1/3 c. fresh or frozen corn kernels, and 1/4 tsp. ground cumin; heat to boiling. Reduce heat; cover and simmer 3 minutes or until chicken is cooked through, stirring occasionally. Stir in 3 Tbsp. coarsely crumbled baked tortilla chips (1/2 oz.). Sprinkle with 1 Tbsp. chopped fresh cilantro. Serve with lime wedge.

Southwest Chili

In nonstick saucepan, cook 4 oz. (1/2 c. packed) ground turkey breast, 1/2 tsp. chili powder, and 1/8 tsp. ground cumin 3 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 c. Basic Soup, 1/2 c. drained and rinsed canned black beans and 1/4 c. salsa; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with 2 Tbsp. shredded reduced-fat Cheddar to serve.

Red Beans and Rice Stew

In saucepan coated with cooking spray, cook 2 oz. turkey kielbasa, cut into 1/2-in. pieces, with 1 sliced green onion (white part only; reserve green part for garnish), until sausage browns. Add 2 c. Basic Soup, 1/2 c. rinsed and drained canned red beans, 1/2 c. cooked brown rice, and 1/8 tsp. Cajun seasoning; heat to boiling. Reduce heat; cover and simmer 5 minutes. Sprinkle with reserved green onion. Serve with hot sauce.