1 pkg turkey sausages, casings removed
1 Tbsp olive oil
1-2 cloves garlic, minced
1/2 cup chopped onion
2 (15 oz) cans Great Northern beans, drained and rinsed
1 (15 oz) can diced fire-roasted tomatoes
32 oz chicken broth
10 oz fresh baby spinach, coarsely chopped

Remove sausage from casings, breaking into small pieces. Cook sausage in olive oil; drain and crumble. Add onion and garlic to pan; saute until soft. Add turkey back into pan, then add beans, tomatoes, and broth. Cover pan and simmer until hot. Add spinach and heat until just wilted. Serve with Parmesan shavings and crushed red pepper for a little heat.

Cut potatoes into small, bite-size cubes. Dice peppers; chop onions. In large pot, saute onions and peppers in reserved bacon fat until soft. Add chicken broth and potatoes; bring to boil. Cover and reduce heat, cooking for about 10 minutes. Uncover, stir in corn and creamed corn; cook until potato is tender, stirring occasionally. Whisk flour into milk. Strain into soup, stirring constantly until slightly thickened. Add bacon; stir in parsley, salt and pepper to taste. Ladle into bowls; garnish with shredded cheese.

Optional: Instead of bacon, add diced fully-cooked ham.

10 oz. frozen broccoli or fresh equivalent
1 qt. chicken stock
6 T. butter
2/3 c. flour
3 oz. Velveeta cheese
1/3 c. grated cheddar cheese
2 c. milk

Cook broccoli in chicken stock until tender. Drain, reserving liquid. Puree broccoli in food processor until chunky/smooth. Melt butter in soup pot. Add flour and stir over low heat for 3 to 5 minutes. Gradually stir reserved liquid into butter mixture. Add cheese and stir until soup comes to a boil. Add broccoli and milk. Heat to boiling point, but don’t boil. Garnish with additional grated cheese.

1 Tbsp. canola oil
3 medium carrots, sliced
3 ribs celery with leaves, sliced
1 medium onion, diced
2 cloves garlic, minced
7 cups chicken broth (or you could use vegetable broth to make it vegetarian)
2 cups cooked great northern beans
2 cups cooked red beans
1 (15 oz.) can fire-roasted diced tomatoes
1 Tbsp. dried basil
1/2 tsp. freshly ground black pepper
1/2 tsp. salt,  or  to taste
1 Tbsp. dried parsley, or 2 Tbsp. fresh Italian parsley, chopped
10 oz. fresh spinach leaves, coarsely chopped

1.  Heat oil in large stock pot over medium heat. Add carrots, celery, onion and garlic. Cook and stir for 5 minutes.

2.  Add broth, beans, tomatoes, basil, pepper, salt and parsley. Bring to a boil, then lower heat and simmer, uncovered, for about 30 minutes until carrots are tender.

3.  Stir in spinach and cook until spinach is wilted.

Ladle into bowls, topping each with big shavings of Parmesan cheese. Serve with crusty bread or Garlic Breadsticks.

1 lb. ground beef
1 cup chopped onion
2 garlic cloves, minced
1 (16 oz.) can light red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can petite diced tomatoes with jalapenos, undrained
1 (14 oz.) can diced tomatoes with mild green chilies, undrained
1 (14 oz.) can beef broth or chicken broth
2 cups frozen corn kernels
1 envelope taco seasoning mix
salt and pepper to taste
2 Tbsp. chopped fresh cilantro
Toppings: sour cream, grated cheddar cheese, chopped fresh cilantro

Brown ground beef, onion and garlic in large Dutch oven over medium heat, stirring often, for 10-12 minutes or until meat crumbles and is no longer pink and onion is softened. Drain if necessary.

Stir in kidney beans, the next 8 ingredients, and 4 cups of water. Bring to boil over medium heat. Cover, reduce heat to low, and simmer for 30 minutes. Add salt and pepper to taste. Stir in cilantro just before serving. Serve with toppings as desired. Makes about 6 servings.

4 cups peeled and diced potatoes  (if I use red potatoes, I just scrub them and leave skins on)
2 Tbsp. canola oil
1/2 cup diced celery
1/2 cup chopped onion
1 cup diced cooked ham
5 cups chicken broth
1/2 tsp. salt, or to taste
1 tsp. freshly ground pepper
5 Tbsp. butter
5 Tbsp. flour
2 cups milk

In stockpot, saute celery, onion and diced ham in canola oil until softened and fragrant. Add potatoes, broth, salt and pepper. Bring to boil and simmer until potatoes are tender. With potato masher, crush potatoes, leaving some chunks. In separate pan, melt butter; add flour to make roux, cooking 3-4 minutes. Add milk slowly, stirring constantly until smooth and thick, about 4-5 minutes. Add milk mixture to stockpot, stirring until thoroughly mixed and heated through.  Taste and add salt and pepper to taste before serving.

2 cups chopped onion
3 carrots, chopped
2 Tbsp olive oil
1/2 tsp thyme
3/4 tsp marjoram
2 cups green lentils, rinsed and checked for debris
7 cups chicken broth
28 oz. can crushed tomatoes
salt and pepper to taste

Saute onion and carrot in olive oil until soft. Add lentils, broth and crushed tomatoes. Simmer gently for 1 hour or until lentils are soft. Season with salt and pepper to taste. Serve with a sprinkle of cheese, crusty bread and salad. This makes a big potful; you’ll have leftovers for another meal.

8 skinned and boned chicken breasts
2 medium onions, chopped
2 garlic cloves, chopped
1 Tbsp canola oil
2 (14 oz) cans chicken broth
4 (15.5 oz) cans cannellini beans, rinsed and drained
2 (4.5 oz) cans chopped green chiles, undrained
1 tsp salt
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp chili powder
1/2 tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp cayenne pepper
Toppings: shredded Monterey Jack cheese, cheddar cheese, salsa, sour cream, black olives, cilantro

Cut chicken into bite-size pieces. Saute chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat for 10 minutes. Stir in broth and the next 10 ingredients; bring to boil. Reduce heat and simmer, uncovered for 30 minutes. Serve with desired toppings. Makes 15 cups.

In large pot, cover beans with water. Soak overnight. Drain and add 9 cups water and ham. Bring to a boil, then cook, uncovered, for 3 hours or until beans are very tender (High altitude takes longer). If you used a ham bone, remove bone; remove meat from bone and chop into bite-size pieces. Return meat to pot. Add tomatoes, onion, celery, garlic, lemon juice, salt, pepper and hot sauce. Simmer an additional 30 minutes. Garnish each serving with shredded cheese and/or homemade croûtons.

Brown beef; drain off fat. Stir in 4 cups water, stewed tomatoes, tomato sauce, mixed vegetables, soup mix and sugar. Bring to boil, then reduce heat. Cover and simmer for 30 minutes.

When we makes this, we often adds yellow and green zucchini slices with the other vegetables. Also, beans or cooked macaroni can be added to make an even more hearty soup.