Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.

Black bean and pumpkin chili

10 ServingsPrep: 20 min. Cook: 4 hours
Ingredients

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

Directions
In a large skillet, saute the onion, yellow pepper in oil until
tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow
cooker; stir in the remaining ingredients. Cover and cook on low for
4-5 hours or until heated through. Yield: 10 servings (2-1/2
quarts).

Baked Potato Soup

2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked, boiled, or microwaved till done
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divide

Before you start your soup, make sure you cook your potatoes in whatever way is convenient to you. I baked mine but you can also peel and boil them or cook them in the microwave. It doesn't reall matter.

Saute garlic in the butter for a minute or two on medium heat until fragrant. Add the flour and slowly whisk in your milk. You want to add this slowly and whisk as you go to avoid flour clumps. When it is all whisked in go ahead and add the chicken broth and your pepper and salt. Bring to a boil then turn down to a simmer and cook until thickened stirring occasionally. Once your soup has thickened, add your potatoes. I just scooped my potato out of there skins into the pot. I then mashed the large chunks with my spoon to avoid any large pieces. Next and 1 1/2 cups of cheese and stir until melted. Remove from heat and add 3/4 cup sour cream, 1/4 cup green onion, and some bacon.

Serve soup hot topped with a dollop of sour cream and a sprinkling of bacon, cheese, and onions. Yum. This fed 3 adults and two kids barely. Next time I will double it so we can have soup for lunch the next day. I seriously love soup. :)