soup recipes for my Buckeye party

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Any suggests for some soup recipes for my Buckeye party on Monday?  I am making this Thai Chicken Noodle soup that everyone seems to love.  But I am looking for another one so I can have one in each crockpot which usually works well. 

Thanks ladies!

PS: doesn't have to be buckeye related (hehe)

RhiannonF

Maybe Chili? 

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Yep, chili's my good ole' back up.  But unfortunately my chili is nothing special.

courtney9/7/02

I am making a copycat version of Carrabba's sausage and lentil soup this week.  It is amazing!!

Sausage and Lentil Soup

Recipe #195763

5 ratings

I found this recipe at The Joy of Soup website. It is very similar to Carrabba's Sausage and Lentil soup. It was so good I just had to share. I put the veggies all in the food processor and diced the fine. Everything was about the size of the lentil

by tammy dalton

8-10

1? hours 20 min prep

Change to: servings US Metric

1	large carrot
2	stalks celery
1	large onion
2	garlic cloves
1	tablespoon olive oil
1	lb hot Italian sausage
8	cups chicken broth
1 (28	ounce) can diced tomatoes
2	cups dried lentils
1	teaspoon salt
3/4	teaspoon black pepper
1/2	teaspoon crushed red pepper flakes
1/2	teaspoon oregano
1/2	teaspoon thyme
1/2	teaspoon fennel seeds
1	bay leaf

Not the one? See other Sausage and Lentil Soup Recipes

• < 4 hours Soups
• Low Cholesterol Soups
• Lentils Soups

1. Dice the first four ingredients and saut? them in a large pot with the oil. Saut? until tender.
2. Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
3. Pour 8 cups for chicken broth, the vegetables back into the pot.
4. Add tomatoes and lentils.
5. Add remaining ingredients.
6. Simmer until the lentils are tender, 30-45 minutes.
7. Remove 1/3 of the soup and puree. then return it to the pot.
8. Correct the seasonings and remove bay leaf.

justEmily

I just made the yummiest Broccoli Cheese soup and it was really easy...

INGREDIENTS

• 1/2 cup butter
• 1 onion, chopped
• 1 (16 ounce) package frozen chopped broccoli
• 4 (14.5 ounce) cans chicken broth
• 1 (1 pound) loaf processed cheese food, cubed
• 2 cups milk
• 1 tablespoon garlic powder
• 2/3 cup cornstarch
• 1 cup water

(Tweaks I made - taken from reviews posted on allrecipes.com where this came from: I doubled the amount of frozen broccoli and the amount of Velveeta, I also used half & half instead of milk.)

DIRECTIONS

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

I&R_4_23_06

Baked Potato-and-Broccoli Soup
(Source: MyRecipes.com via Southern Living Magazine; Jan 2006)

Ingredients
1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
7 teaspoons fully cooked bacon pieces
7 teaspoons chopped green onions

Preparation
Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Note - We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.