Ingredients:

• 1 pound Lean Ground Beef
• 1/2 cup chopped White Onion
• 1/2 cup chopped Celery
• 1/2 cup chopped Carrots
• 7 cups Cold Water
• 1 envelope Au Jus Mix
• 2 tablespoons Beef Bouillon Granules
• 2 Bay Leaves
• 1/8 teaspoon Fresh Ground Black Pepper
• 1-1/2 cups Uncooked Egg Noodles

Method:

• Add ground beef, chopped onion, chopped celery, and chopped carrots to large skillet.
• Brown meat over medium heat. Use wooden spoon to crumble beef.
• Drain off excess fat.
• Stir in water, au jus mix, beef bouillon granules, bay leaves, and fresh ground black pepper.
• Bring to a boil. Stir in uncooked noodles.
• Simmer 15 minutes.
• Remove bay leaves.
• Serve hot.

Ingredients:

• 1 tablespoon Extra Virgin Olive Oil
• 1 medium White Onion, finely chopped
• 1 large Leek, split, thinly sliced and rinsed in colander or strainer
• 1 Celery Stalk, thinly sliced
• 1 Garlic Clove, minced
• 6 cups Cold Water
• 1 medium Potato, diced
• 1 Parsnip, finely diced
• 1 small Turnip, diced
• 1 cup Frozen Green Beans, thawed
• 5-1/2 ounces Frozen Peas, thawed
• 2 small Zucchini, cut into fourths lengthwise and sliced
• 1 (14 ounces) can Small Cannellini Beans, drained and rinsed
• 3-1/2 ounces Spinach Leaves, cut into thin ribbons
• Salt and Pepper

Pesto:

• 1 large Garlic Clove, very finely chopped
• 1/2 cup Fresh Basil Leaves
• 1 cup Grated Fresh Parmesan Cheese
• 4 tablespoons Extra Virgin Olive Oil

Method:

• Add oil to stockpot. Heat over medium-high heat.
• Sauté chopped onion and leeks 5 minutes, or until vegetables become soft. Stir occasionally.
• Stir in chopped celery, chopped carrot and minced garlic. Sauté 5 more minutes.
• Stir in cold water, diced potatoes, diced parsnip, diced turnip, and green beans.
• Bring to a boil over medium high heat.
• Reduce heat to low. Cover stockpot and simmer 5 minutes.
• Stir in peas, sliced zucchini, and small Cannellini beans.
• Cover and simmer for 25 minutes.

Pesto:

• Put chopped garlic, fresh basil leaves, Parmesan cheese, and extra virgin olive oil in blender.
• Puree until smooth, scraping down the sides as necessary.

To serve:

• Stir spinach into soup and simmer 5 minutes.
• Stir a tablespoonful of the pesto into the soup.
• Ladle into individual soup bowls and garnish with remaining pesto.

Ingredients:

• 1 pound Chicken Thighs, skin removed
• 3 cups Cold Water
• 2 (14-1/2 ounces each) cans Fat-Free Reduced-Sodium Chicken Broth
• 1 (15 ounces) can Black Beans, rinsed
• 1 (15 ounces) can Whole Kernel Corn
• 1 (14.5 ounces) can Diced Tomatoes with Green Chiles
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Dried Oregano
• 1 cup crumbled Tortilla Chips
• 1/2 cup chopped Cilantro
• Lime Wedges

Method:

• Add chicken thighs and cold water to stockpot.
• Bring to a boil over medium high heat.
• Reduce heat to low. Cover and simmer 25 minutes.
• Add additional water, if necessary keep chicken covered.
• Remove chicken to cutting board.
• Add chicken broth to stockpot. Bring to a boil.
• Stir in black beans, whole kernel corn, diced tomatoes, ground cumin, and dried oregano.
• Simmer 5 minutes.
• Remove chicken meat from thigh bones. Shred with a fork.
• Stir shredded chicken and tortilla chips into soup.
• Simmer 1 minute.
• Remove soup from heat.
• Stir in cilantro. Garnish with lime wedges.

Ingredients:

• 5 cups Chicken Broth
• 1 cup White Wine
• 3 Celery Stalks, finely chopped
• 2 tablespoons Fresh Ginger, peeled and finely chopped
• 3 teaspoons Soy Sauce
• 1 pound Shrimp, peeled and de-veined
• 1 medium Sweet Onion, finely chopped
• 3 cups Broccoli Florets
• 1/2 cup chopped Fresh Cilantro
• pinch Crushed Red Pepper

Method:

• Add chicken broth, white wine, celery, ginger, and soy sauce to stockpot.
• Bring to a boil over high heat.
• Stir in broccoli and onions.
• Reduce heat to low.
• Cover stockpot and simmer 4 minutes.
• Stir in shrimp. Simmer 3 minutes, or until shrimp turn pink.
• Remove from heat. Stir in chopped fresh cilantro.
• Season with crushed red pepper, if desired.

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds (about 4 1/2 cups) frozen peas
• 3/4 cup chopped fresh basil leaves
• 2 cups chicken broth, divided
• 2 cups cream
• 4 to 6 very thin slices fresh mozzarella cheese
• 1/4 cup diced roasted red bell peppers (jarred is fine)

Method:

• Place a medium soup pot over medium heat.
• Add the olive oil, butter, onions, garlic, salt and pepper.
• Cook until the onions are soft and translucent, about 5 minutes.
• Add the peas and basil, and heat until the peas are thawed.
• Place the pea mixture in a blender.
• Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree.
• Return the pureed mixture to the pot.
• Stir in the remaining chicken broth and cream.
• Return the pan to medium heat and cook until hot, but not boiling.
• To serve, place the soup in bowls.
• Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers.
• Serve immediately.