Pasta Fagioli Soup

This is supposed to taste exactly like Olive Garden's Pasta Fagioli Soup.

2 Pounds Ground Beef
1 Onion, Chopped
3 Carrots, Chopped
4 Stalk Celery, Chopped
2 (28 oz.) Cans Diced Tomatoes Italian Style, Undrained
1 (16 oz.) Can Red Kidney Beans, Drained
1 (16 oz.) Can White Kidney Beans, Drained
3 (10 oz.) Cans Beef Broth
3 Teaspoons Oregano
2 Teaspoons Pepper
5 Teaspoons Parsley
1 Teaspoon Tabasco Sauce
1 (20 oz.) Jar Prego Tradional Style Spaghetti Sauce
8 Ounces Orozo Pasta

Brown hamburger and onion in a skillet. Drain fat from beef. Add all ingredients, except the pasta, to a crockpot. This makes a HUGE batch. Cook on low 7-8 hours or high 4-5 hours. During the last 30 minutes on high, add cooked pasta.

Chili

4 Cups Pinto Beans
1 Can Tomato Soup
1 Large Can Tomato Juice
1 Tablespoon Salt
1 1/2 Tablespoon Sugar
1 1/2 Tablespoon Chili Powder
1/2 Teaspoon Cayenne Pepper
1 Medium Onion, Chopped
1 1/2 Pound Hamburger Brown

Wash beans. Place in a large kettle. Cover with 2" of water and soak overnight. Drain. Add warm water to cover beans. Add salt. Cook until beans are tender, about 3 hours. Add remaining ingredients and cook 1 more hour. This freezes well.

Smorgasbord Soup

Our local newspaper one day a week features some recipes. This one was posted a while ago. I haven't made it because it looks like it makes quite a bit. However, the day after Thanksgiving while we will be with family, I figured would be a great time to make this soup. So here is the recipe.

Broth

(About one batch for every 8 people)

2 Tablespoons Butter/Margarine

1 Tablespoon Oil

2 Cups Diced, Dried Onion, or One Onion Chopped and Sauted

3 Tablespoons Cornstarch, mix well with some broth before adding to the pot

1 6-Ounce Can Tomato Paste

6 10-Ounce Cans of Beef Broth (For large groups you can use beef soup base to make th equantity of broth needed.)

2 Soup Cans of Water

2 Tablespoons Vinegar

1 Tablespoon Worcestershire Sauce

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspon Cumin

Dash of Oregano

1 Clove Garlic

Place all in a pot and heat, stirring occasionally. Simmer for about 30 to 45 minutes until all flavors are mixed. Be sure broth is boiling hot fo serving.

Smorgasbord items can include any of the following items, and should all be either a little warm or at room temperature and placed in individual bowls. Guests choose their ingredients to place in their soup bowls, then cover with boiling broth and top with sour cream.

Cooked Chicken, Diced

Cheese, Grated

White and Yellow Cooked Sausage Balls

Black Olices, Sliced

Miniature Meatballs

Mushrooms, Sauted

Ham, Cubed

Rice, Cooked

Smokey Sausages, Cut Up

Pinto Beans

Red Beans

Garbanzo Beans

Potatoes, Cooked and Diced

Corn, Thawed

Petite Peas

Green Beans

Green Peppers, Chopped

Carrots, Cooked

Tomatoes, Diced

Cucumbers, Diced

Croutons

Cooked Macaroni

Sunflower Seeds

Top with Sour Cream and ENJOY!

Clam Chowder

To be honest, I am not sure I ever had clam chowder until I was married and tried my mother-in-laws. At first I was hesitant about trying it. I wasn't quite sure about the whole clam thing. However, I loved it! She uses minced clams, which are cut up pretty fine so you don't get big chunks of this chewy meat. This has become one of our family favorites (my kids even love it!)

1 Cup Onions, Finely Chopped
1 Cup Celery, Finely Chopped
2 Cups Potatoes, Finely Diced
2 Cans (6.5 oz each) Minced Clams and Juice
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half and Half Cream
1 1/2 Teaspoon Salt
Dash of Pepper

Drain juice from clams and pour over vegetables in a small saucepan. Add enough water to barely cover and simmer over medium heat, covered until almost tender. Melt butter, add flour and blend in a large pan. Cook stirring constantly. Add cream and cook. Stir with wire whip until smooth and thick. Add undrained vegetables and clams. Heat through. Season to taste.

Creamy Chicken and Wild Rice Soup

My sister, Lori, got this recipe from a ward party. We have tried this recipe and it was a huge hit in our house!

3 (14 Oz. each) Cans Chicken Broth
2 Cups Water
3/4 Cups Wild Rice
1/2 Cup Green Onions, Chopped
1/2 Cup Butter (No Substitutes)
3/4 Cup Flour
3/4 Teaspoon Salt
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Black Pepper
2 Cups Heavy Cream
2 Cups Cubed Cooked Chicken Breast (my sister uses the canned chicken but I really like the fresh chicken better. I cook the chicken while the rice was cooking so I don't think it took any longer to make using fresh chicken)
1 (4 Oz.) Jar Sliced Pimento Peppers, Drained (I omit this)

Combine broth, water and rice in large soup pan and bring to a boil. Reduce heat and cover. Simmer for 35-40 minutes, until rice is tender. In a separate pan, saute onions in butter over low heat. Stir in flour, salt, poultry seasoning and pepper. Cook stirring constantly until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes of until thickens slightly stirring constantly. Stir into rice mixture. Add chicken and pimientos and heat through. Serves 6-8.