Soups like Taco Soup, Barley Soup, Tuscan Cannellini Bean Soup and....

Tuscan Cannellini Bean Soup   I found this on Wanderlust Kitchen's web site.   Joe and I drove up to visit Melissa in Seattle/Bellevue and cooked Thanksgiving dinner with her.  We visited Bainbridge Island by taking our car on the ferry! I had Ribollita soup at a resturant on Bainbridge Island.  It is a bread soup usually made with leftover soup and bread.  We tried this recipe when we got home and really liked it. 

Ingredients

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• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 yellow summer squash, diced
• 4 cloves garlic, pressed
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 quart vegetable (or chicken) broth
• 2 (14 ounce) cans cannellini beans, drained and rinsed
• 1 (14 ounce) can no-salt-added diced tomatoes with juices
• 3 cups chopped kale, ribs removed
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar

Instructions

1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

Notes

*Alternatively, transfer small amounts to a counter top blender and puree as desired.

Fast Chicken Soup    I think one of my students gave me this recipe.  

2 Tbs. olive oil
1 onion
3 carrots
2 ribs celery
1 red pepper
2 Tbs. chopped parsley  sauteed with above ingredients for 2 minutes

8 cups chicken broth       add and bring to a boil

1 lb. boneless, skinless chicken breasts, cut into strips
2 cups uncooked egg noodles    cook 6 minutes

pepper
chives
1 cup frozen peas, thawed

Sierra Chicken Stew
This is one of my favorite soups, but it uses a canned soup called Campbell's zesty tomato soup

1 lb. chicken pieces coat with flour
olive oil
garlic
canned corn
1/3 cup sliced black olives
water
lemon juice
garnish with parsley

Chicken Soup with sweet potatoes or yams  aka African Blessing soup
chicken, salt, garlic, lemon, orange, pepper, to marinate chicken
oil, onion, yams, 2 parsnips, chicken broth, cumin seed, cinnamon, red pepper flakes, garnish with parsley


French Onion Soup
I got this from a crock pot cookbook.

6 to 8 onions, thinly sliced
1/4 cup butter
4 10  1/5 cans condensed beef broth
1 1/4 cup water
2 tsp. Worcestershire sauce
fresh ground pepper

IN a large skilled cook onions in butter till tender,about 20 minutes.  Transfer onions and butter to crock pot.  Add beef broth, and other ingredients.  Cover and cook on low heat setting 4 to 6 hours.  Ladle soup into bowls; garnish with cheese crackers or slices of toasted French bread.  Makes 10 to 12 servings.

Joe's Taco Soup

1 to 1 1/2 pounds ground beef or ground turkey
1 med to large onion chopped
2 Tbsp. oil
1 can corn
1 can black beans
1 can kidney beans
2 cans chopped tomatoes
1 can tomato sauce
1 envelope taco seasoning

Add chopped onion to hot oil in fry pan.  Cook until tender; add ground meat and cook until it is no longer pink.  Drain well and transfer to crockpot.  Add corn, black beans, kidney beans, tomatoes, tomato sauce, and taco seasoning;  stir well. Cook on low for four to six hours.  When serving, top with sour cream, shredded cheddar cheese and or broken taco chips.  Enjoy!


Polish Barley Soup

This is from the back of the bag of pearl barley.  I made it for a family that had a new baby and they loved it.  Joe really likes it too so it was worth saving the directions.

3/4 cup pearl barley, uncooked
4 tsp. sour cream
1 1/2 large onions, chopped
8 cups soup stock
1/2 cup butter or other fat
2 carrots, diced
(4 parsnips, diced)
(canned diced tomatoes)
(bunch of kale)
1 turnip, diced
1 leek, chopped
1/2 cup chopped celery, green beans or green peas, chard or kale is good to try too
(2/3 cup mushrooms)
1 tsp. salt
1/4 tsp. pepper
marjoram, thyme, parsley is good to try too

Sort and rinse pearl barley.  Barley can be cooked in large quantities and frozen for later use.
Simmer barley in the stock until tender, add the butter gradually.

Saute the chopped vegetables until tender, then add the cooked barley and seasoning.  Add sour cream when ready to serve.

Githeri or Kenyan vegetable soup 
kidney beans or chickpeas
corn
red onion
garlic
thyme leaves
bay leaf
canned tomatoes
sliced carrots
kale or green cabbage