I totally love to make soups...they're one of my favorites and although I have a ton of diff ones I like I would love some new ideas...they can be for crock pot or stove top either one......

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!

mommy2mersades I can't believe you didn't post a few of your good ones.. I enjoy trying your recipes..

We make a boiled dinner that takes all day to simmer and a week to eat.. Usually we make it in colder months.

2 heads cabbage
1 lg bag saurqraut
1 lg bag baby carrots
2 large onions sliced, cut in half
8-16 saugage dogs

Like I say we simmer it all day in a large stock pot. You can cut the sausage up before you put it in or wait till later, it gets very tender.. My grandma always added a little sugar to take the tartness out..

oh I have a few posted..black bean n salsa soup,potato,broccoli n cheese...
I love soups!!!

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!

Beer cheese soup! It is the best! I will post it here for you. (it only uses one can or bottle of beer, and all of the alcohol cooks out) it is good and creamy...try serving it with popcorn on top, the kids LOVE that part of the soup. My 3 year old is a picky eater and even she likes this soup.

1 can cream celery soup
1 can cheese soup
2 c. milk
2/3 cup sour cream
1 1/2 cup shredded cheddar cheese ( I like to use sharp cheddar, but it's up to you)
1 can beer (or one bottle) tat is opened and room temp.

put canned soups and milk into a pot. Heat through and add shredded cheese (small amounts at a time) and wait until it is smoothly melted to add beer. when Beer is incorporated, cook kon low for 20 minutes and stir occasionally. If the soup is too thick add small amounts of milk or even water. Watch to make sure it isn't sticking (scalding) to the bottom of pot. after cooking for 20 minutes, then slowly add sour cream and stir until completely mixed. Serve with popcorn on the top!

__________________
One happy wife and mommy!!!

I don't cook with a crock pot...so mine are all stovetop. Favs in our house are black bean and Italian wedding soup.

OK, I went and got my recipe box and found a few more good soup recipes

Cream of Wild Rice Soup

1 large onion, chopped
1 large carrot, chopped,
1 stick of celery, chopped
1/4 c. butter
1/2 c. all-pourpose flour
8 cups chicken broth
2 1/2 cups wild rice
1 cup cubed chicken
1 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 c. chives, snipped.

in large saucepan saute onion, carrot and celery in butter until tender. Stir in flour until well blended. Slowly add in broth. Then, stir in rice, chicken, salt and pepper.
Bring to a bobil over med. heat. Cook and stir two more minutes until thickened. Garnish with chives before serving.


Cabbage Rustic soup

2 lbs. ground beef
2 28 oz. cans of stewed tomatoes
1 med. head of cabbage, shredded
1 large onion, chopped
1 shallot, chopped
5 celery stalks, chopped
1 clove garlic, peeled and chopped
salt and pepper to taste

In large saucepan cook beef over med. heat, drain. Add tomatoes, cabbage, onions, shallot, garlic and celery. Bring to a boil
Reduce heat and simmer uncovered for 30 minutes. Add salt and pepper. (12 servings)


Simply stupendous Taco Stoup
2 lbs. ground beef
1 envelope taco seasoning mix
1 1/2 c. water
1 can (15 3/4 ounces) chili beans
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz.) pinto beans, rinsed and drained
1 can (10 oz.) diced tomatoes with green chilies
1 envelope ranch salad dressing mix

in Dutch oven or large kettle, cook beef over med. heat, drain. Add taco seasoning mix and stir in well. Add remaining ingredients. Simmer for 15 minutes stirring occasionally.

__________________
One happy wife and mommy!!!

ooh man...those all sound sooo good....love the beer and cheese-gotta try that,I use to get a wisconsin cheese soup at a restaurant in Arizona that I really miss...so gotta try it....and the rice... ...and what's not to like about Italian wedding soup

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!

when I want to blow companys doors off on a budget I make this soup and serve it in bread bowls........

1 (8oz)cream cheese,soft
1/2 c real butter
1 c chopped green onions
2 cans condensed cream of potato soup
1 can whole kernel corndrained or 1 1/2 c frozen corn
1 lb cooked shrimp
1/8 tsp cayenne pepper

Melt cream cheese and butter over low heat. Add green onions and simmer 10 minutes. Stir in potato soup,corn and ceyenne. Simmer 15 minutes.

Stir in milk to desired consistency. (Start with 3/4 c of milk and add more if needed-but should be on the thicker side )

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!