<p>i have to do easy cooking, or i just won’t cook.</p>
<p>here’s a long-time family favorite</p>
<p>1 lb or so of beef chunks for stew (i usually buy the leanest i can find)
1 bag frozen vegetables
one can tomato juice
seasoning salt–to taste</p>
<p>mix in saucepan, cook over low heat all day and then dinner is ready!</p>
<p>HisGraceFillsMe – thanks for the tortilla soup recipe. It was fantastic!</p>
<p>Rachacha - I am making your potatoe-leek soup today. I do have a similar recipe that calls for a little creamer soup but your seems to be very low on calories :)</p>
<p>HisGraceFillsMe, I made the recipe that you posted for Chicken Tortilla Soup. It was delicious!</p>
<p>It is raining here today so I am going to make the now famous Chicken Tortilla Soup.
Any ideas on substituting cooked chicken breast? I would have to buy one and then cook it, slowing the process down significantly. So - what else can I use ???</p>
<p>The leek and potatoe soup was great!</p>
<p>Since no culinary advice on CC at the moment, I am resorting to cooking quickly the chicken breast. At least I can will be able to use the broth!</p>
<p>–Start with two cans of Coco Pazzo Tuscan White Bean Soup (or one of their other bean soups), putting the contents into a pot on low-medium heat. </p>
<p>(Available in 12-packs from Amazon: [Amazon.com:</a> Coco Pazzo White Bean Soup, 15-Ounces (Pack of 12): Grocery](<a href=“http://www.amazon.com/Coco-Pazzo-White-Bean-15-Ounces/dp/B000FAPLWC/ref=pd_bxgy_gro_text_b]Amazon.com:”>http://www.amazon.com/Coco-Pazzo-White-Bean-15-Ounces/dp/B000FAPLWC/ref=pd_bxgy_gro_text_b))</p>
<p>–Add cooked rice to taste (maybe a cup or two).</p>
<p>–Add about a pound of cooked, sliced Andouille sausage (I use Aidells, which is available at our local grocery store).</p>
<p>–Add whatever chopped fresh vegetables are handy and sound yummy (tomatoes, carrots, celery, whatever).</p>
<p>–Maybe add some garlic (you can never go wrong with garlic, right?), either chopped and lightly sauteed or a high-quality powder (I use Penzeys).</p>
<p>–Let the pot sit on low-medium heat for a while, seeing that it doesn’t come to a boil.</p>
<p>–When your appetite (or your spouse’s or kid’s) won’t wait any longer, serve with a Louisiana hot sauce (my favorite is Crystal) and some good Italian or French bread.</p>
<p>I have several bags of spinach from a friend’s garden–she picked it all this weekend. Anyone got a good recipe for a soup in which I could use it?</p>
<p>HisGraceFillsMe - the Tortilla Chicken Soup was so delicious that I have made another badge late last night and the entire family took it with them today as lunch :)</p>
<p>It is a perfect recipe for when you have leftovers of tomatoe soup, which I generally cook from scratch.
As to the chicken breast, I cooked my own and this way had a fresh, home made chicken broth to go with this soup!
Thank you :)</p>
<p>It turned cold here and we have had soup almost every night! Black bean chili…minestrone…I just made mulligatawny for tonight (that’s sort of curried chicken soup with apple and coconut milk.)</p>
<p>Bromfield–stir-fry is the most efficient way to get rid of large amounts of spinach. Spinach quiche works too. But if you want soup, I made something Italian the other day with elephant garlic, onions, celery, a can of tomato puree, frozen peas, and a bunch of spinach. More water if needed. Add salt & pepper, basil & grated parmesan and you’re in business.</p>
<p>Try Italian Wedding Soup. I have had it with spinach instead of escarole.</p>
<p>Can you share the recipe for the Italian Wedding Soup?
My daughter loves it, it comes with those tiny meatballs ;)</p>
<p>Potato chowder:</p>
<p>1 large onion, chopped
3-4 large potatoes or 6-8 (or so) small potatoes, peeled and diced
2 cans broth (I use chicken)
Salt, pepper to taste</p>
<p>Saute onion, add potatoes and broth, bring to a boil and cook until potatoes are done</p>
<p>Blend with immersion blender until half smooth. Leave some potato chunks for texture.</p>
<p>Add 1 can evaporated milk
1 large handful of cheese (I use Velveeta, about a 3 inch brick of it)</p>
<p>Melt the cheese, add:
1 lb cooked shrimp (optional, but a big hit)</p>
<p>^^Yum. I’m not much on Velveeta, but it has its uses as a smooth & quick melting cheese.</p>
<p>You can also add some corn to the chowder, and use a firm-flesh fish (such as cod) instead of shrimp.</p>
<p>Cream cheese could work, too, I suppose.</p>
<p>^^ Ha ha. I have the above Potato Chowder recipe from an old boyfriend. I call it Bill’s Soup. Only difference is that he added a chopped fresh tomato and seasoned it with pepper, thyme and marjoram.</p>
<p>Pageturner, I make the same potato soup and have used fat-free half and half the last few times I’ve made it and really like the thckness it provides. Made it this afternoon, in fact, and threw in some left over steamed broccoli—YUM! I sprinkle on some grated cheese at serving time. The addition of shrimp DOES sound good~</p>
<p>I like a lot of Rachel Ray’s soups because they’re easy. You can get recipes on [Every</a> Day with Rachael Ray](<a href=“http://www.rachelraymag.com%5DEvery”>http://www.rachelraymag.com). She has a Creamy Corn Choup(annoying word, I know) and it’s easy and fabulous. I also like Barefoot Contessa soup recipes on foodnetwork.com, but they’re really high fat. I make soup probably two or three times a week and I usually pull my recipes off the internet. I check epicurious.com as well as the other two above. Epicurious lists recipes from Bon Apetit and Gourmet magazine.</p>
<p>so yesterday- my class built garden beds and paths at a retreat center.
In appreciation for our work- after we picked veggies- & brought them to the kitchen- we were served lunch using those same veggies. 
I got to have two soups yesterday since I couldn’t choose.
navy bean & pumpkin.
both yummy .
[Whidbey</a> Institute, Chinook Center](<a href=“http://www.whidbeyinstitute.org/dining.html]Whidbey”>http://www.whidbeyinstitute.org/dining.html)
I don’t think Kristian uses a cookbook though.</p>
<p>I cheat and use packaged soup sometimes.
I like to dress them up though.
Old bay seasoning ( marthas favorite) and cheese is good in corn soup ( and tomato)</p>
<p>Helenback, sounds great, can you post that corn choup recipe and any other favorites?</p>