Soup Time

[Roy_Lynne]

Love soup in the winter and found one that I really enjoy and it's so quick and versatile.
Dirty Little Secret Soup
5 or 6 cups of broth, (we use veggie, but chicken would be good also)
2 - 1 lb bags of mixed veggies, (we use the California mix but its what you like really)
1 can diced tomatoes
2 cans of beans, (Great Northern or what ever you have in the pantry)
4 cloves minced garlic, (actually I just smash it and skin it and toss it in)
1 teasp dried basil, 1/2 teasp dried oregano
A shake or two of Tabasco sauce.
Salt and Pepper, cant have to much pepper



Then check refrig for any leftovers, pasta, diced potatoes, corn, rice, chicken, zucchini, wrinkly cherry tomatoes, doesn't matter, toss it in.
Whoops, directions: open and dump in pan, heat and serve.
Quick, fast, low cal, tasty. Makes enough for family of 4 with some leftover for breakfast the next morning.

[SWMO]

We like soups in the winter. Match a good soup with a fresh baked baguette or French and you're good to go.

[NCWriter]

"Dirty Little Secret" sounds great with the cold weather here, and easy yet healthy with all the vegs.

Recently when Beef Bottom Round roast was on sale here, I got one, about three pounds. It's a lot of meat for two of us.
1. Recipe one was Sandra Lee's Pot Roast recipe (I didn't do the roasted root vegetables, though they sound good.)

2. Recipe two the next night was the very easy and good Southwest Beef and Black Bean Chili she suggests for using leftover pot roast.

Sandra Lee pot roast recipe with link for the Chili

3. Recipe three will be Beef and Cannellini Bean Minestrone to use up the rest of the beef still in the freezer. I'm trying a recipe by Giada de Laurentiis on her website that calls for a cup of leftover pot roast, which should just about do it.

[Budster]

here's a good easy one:

Easy Crock Pot Potato Soup

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.