Recipes A to Z....."S" is for Soup

These two soups are what I call "doctored-up" soups. It is just enhanced canned soup. Try it!

Hearty Vegetable Soup

4 slices bacon

1/2 cup finely chopped onion

2 cans condensed cream of mushroom soup

2 cans condensed vegetable soup

2 1/2 cups water

Cook bacon until crisp. Remove from pan and crumble.

Saute onions in bacon drippings (about 1 Tablespoon) until lightly browned. Add the cream of mushroom soup and stir until smooth. Add vegetable soup, water and bacon. Heat through, stirring occasionally. Serves 8-10

Oyster and Shrimp Chowder

4 cups diced raw potatoes

4 cups water

2 cans frozen condensed oyster stew

2 cans frozen condensed cream of shrimp soup

1/4 cup minced parsley

Cook potatoes in water in a covered saucepan until tender. Stir in the soups and parsley. Heat to serving temperature, stirring constantly. (Do not boil). Makes 10-12 servings.

This is excellent as a soup, but can also be served over rice, baked potatoes or pasta.

2 lbs California vegetables (broccoli, cauliflower and carrots)

3 cans chicken broth

1 can Rotel tomatoes

10 oz. Velveeta lite cheese

Bring vegetables, broth and tomatoes to a boil. Reduce heat and simmer for 30 minutes. Add cheese and cook until melted. Serves 10-1 cup servings.

These next 2 soups are both made with sausage but taste differently. One is made with smoked sausage and the other with mild Italian sausage.

Smoked Sausage and Kale Soup

1 lb. smoked sausage

1 chopped onion

4 cloves garlic

2 cans low sodium chicken broth (smoked sausage is salty)

1 can diced tomatoes

2 cans white Great Northern beans, rinsed and drained

fresh kale, 8 cups or more

Pepper and hot sauce

Brown sausage, onion and garlic about 5-6 minutes. Add chicken broth, tomatoes, beans. Simmer 15 minutes. Add kale and stir until wilted. Season with pepper and hot sauce to taste.

Italian Sausage Vegetable Soup

Mild Italian sausage is also referred to as sweet Italian sausage. The seasonings in the sausage give a wonderful flavor to this soup.

1 lb. mild Italian sausage

1/2 cup chopped celery

1 medium onion, chopped

2 garlic cloves, minced (I use the jarred kind for this)

3 cups water 2 cups diagonally-sliced carrots

2 Tab;espoons chopped Italian parsley

1 teaspoon basil leaves

2 (10.5 oz.) cans condensed beef broth

26 oz can Italian plum tomatoes, cut up

4 1/2 oz. (2 cups) uncooked rotini or fusilli macaroni

1 1/2 cups sliced zucchini

add water or V-8 juice, as needed, to cook macaroni

In Dutch oven or stock pot, cook sausage, celery, onion and garlic until sausage is browned and vegetables are tender. Drain.

Add remaining ingredients except rotini and zucchini. Bring to boil. Reduce heat and cover and simmer 20 minutes. Add rotini and zucchini. Simmer 20 minutes or until rotini is tender. You may have to add water or V-8 juice at this point to thin. Season to taste. Makes 6 (1 1/2-cup) servings.