You're not canning this are you??? Hope not! No dairy for canning. It got me to thinking though..... Can you can broccoli? If you wanted to use it for cream soups, the texture wouldn't matter, right? The "cream" part could be done later, but what about just broccoli and maybe onion in chicken broth? Susan, have you tried googling for canning recipes for soups? KatieC's roasted garlic soup is fantastic!! I will buy tomatoes this year to can this if I don't get enough!! I did mine in pints and could just grab a jar and take it to work with me. Here's the recipe: Roasted Tomato Garlic Soup (2006, YUM!!! my note) Recipe By :Katie C 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste DO NOT CAN WITH CREAM. Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Note from Annie: I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great. Deanna

As promised: Emily, this first recipe has way too much detail, but as Pascal said, "I didnt have time to make it shorter." I wrote it for a friend in Scotland who is a novice cook. So you get the whole shebang. Lentil Minestrone with Greens (Martha Rose Shulman) 1 T. olive oil 4 pieces of smoked bacon, chopped 1 small onion, chopped 1 large or two small carrots, minced 4 large garlic cloves, minced 1 (14-oz.) can tomatoes, seeded and chopped, with juice 1/2 tsp. dried thyme (1 teaspoon fresh leaves) 1/2 tsp. dried oregano (1 teaspoon fresh leaves) 3/4 pound lentils (about 1 1/2 cups), picked over and rinsed (Rinse in a strainer - you're checking for gravel mainly) 1 Parmesan rind a few sprigs each of fresh flat-leaf parsley and fresh thyme 1 bay leaf a few pinches of cayenne pepper (to taste) Salt Freshly ground pepper (to taste) 1/2 pound Swiss chard, stalks removed, leaves washed and chopped 1/2 cup small pasta or Arborio rice 2 tablespoons chopped fresh flat-leaf parsley 1/4 cup freshly grated Parmesan, for serving Heat the oil over medium-low heat in a heavy soup pot or Dutch oven (a fairly big one) and add the bacon, onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes or a little longer and stir in the garlic. Cook, stirring, just until the garlic smells fragrant and is beginning to color, about 1 minute, and stir in the tomatoes, dried thyme and dried oregano. Turn the heat to medium and bring the tomatoes to a simmer. Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Stir in the lentils and 8 cups of water and bring to a boil. You can go this far with the recipe up to 4 days ahead. [Very handy!] Tie the Parmesan rind, parsley and thyme sprigs and bay leaf together with kitchen twine or tie in a piece of cheesecloth. Add to the soup. Add the cayenne, reduce the heat, cover and simmer for 30 minutes. Add salt, about 2 teaspoons to begin with (you will probably add more) and simmer another 15-30 minutes, until the lentils are tender and the broth fragrant. Add pepper to the soup and stir in the chard and pasta. Continue to simmer for another 10-15 minutes until the pasta is cooked through. Taste. Is there enough salt? Garlic? Adjust the seasonings and remove the Parmesan rind bundle. Stir in the chopped parsley. Serve, topping each bowlful with a generous sprinkle of Parmesan cheese. This soup will taste wonderful for several days after (great leftovers). It will get thick but you can thin it with water. Or you can leave it thick and use as a topping like hummus for bruschetta. Cut thick slices of good, crusty country bread, toast, rub toast with a cut garlic clove. Warm the thick soup, spread on the bread, sprinkle on some Parmesan and eat. Things to do differently: Leave out the bacon for vegetarians. It will be fine. Substitute bits of ham or a mildly seasoned sausage for the bacon. You can either slice the sausage or peel the skin off and cook it loose or use loose sausage you buy. Add celery with the carrot and onion. If you buy (or can find) some fresh thyme, just use it and skip the dried herbs. Strip off the little leaves and put some in early then add more fresh sprigs later in the bouquet garni (that's the bunch of stuff you tie together). Use le puy lentils if you can find them. Those are really tiny green French ones, very tender. In bulk they're cheap but if you can't find them or can only find an expensive package use regular green lentils. They'll still be good. The Parmesan rind (the crusty edge on the fat end of the wedge) gives incredible flavor to a meatless broth. Always save Parmesan rinds! You can take it and all the fresh herbs and make a little bag out of a clean hankie or similar cheap white fabric, or stuff everything in an oversized mesh teaball or take clean string and tie all the herbs by the stems and just dump the Parmesan rind in the liquid. Swiss chard might be called Silverbeet in the U.K. It is in Australia. But spinach will work just great and you might find spinach leaves already cleaned for salad (timesaver!) Instead of pasta or rice (can actually be any white rice) use cubes of potato if you like - white baking potatoes peeled or little red potatoes unpeeled. This really is a very forgiving recipe. Feel free to experiment. Also, if you have a spoonful or two of tomato paste you could add that in with the tomatoes. Or if there's a bit of leftover tomato juice in the refrigerator or chicken broth, use that as part of the 8 cups of liquid. And if you have a little basil or sundried tomato pesto, stir that in at the end. But just a spoonful or so. Nice addition but totally unnecessary. Gilding the lily. Okay, so there's a nice comfort soup. Serve with hearty bread and a cheap red wine and you have a meal. Cookies or ice cream or pears or little tarts with coffee make a perfect dessert (if you have room). Moosewood Lentil Soup 3. c. raw lentils, rinsed 7 c. water or stock 2 t. salt 2 t. minced garlic 1 c. chopped onion 1 c. minced celery 1 c. chopped carrots Lots of freshly ground black pepper 1-1/2 c. chopped, fresh tomatoes, or equivalent canned 2 T. dry red wine 2 T. lemon juice 1-1/2 T. molasses (I think it can do very well without this.) 1 T. wine vinegar, or more to taste (Old recipe  Balsamic is nice, but less than 1 T. to start.) Combine raw lentils, water or stock, and salt and simmer, covered, for 3 to 4 hours. Then steam the garlic, onion, celery and carrots together in a saucepan, and add to lentils. Continue to simmer on low heat for about an hour. Add black pepper, tomatoes, dry red wine, lemon juice, molasses, and wine vinegar about 30 min. before serving. Sprinkle extra vinegar and freshly-chopped green onions onto each serving. [I donÂt make this by MoosewoodÂs method. Use ½ butter ½ olive oil (or all olive) and sauté onion, celery and carrots. DonÂt add garlic until the last minute. Sautéeing garlic too long brings out volatile bitter oils. Heat water to boil and pour over sautéed vegetables to bring up any good crusty bits. (Works better with meat, but oh well . . .) Add lentils and cook 30-45 minutes. Check for tenderness and cook longer if needed. Add remaining ingredients, checking after each for taste. With butter or olive oil you wouldnÂt need all the wine, lemon juice, vinegar.] Lentil Vegetable Soup The recipe and text are from The Barefoot Contessa Cookbook, by Ina Garten. This is a delicious and hearty winter soup that gets a lot of its flavor and texture from French lentils. They are the small green ones that are available from specialty food stores or by mail order. French lentils make this soup taste fresher and less starchy than the traditional American ones. Note: As lentil soup sits, it will thicken; just add more chicken stock to get the right consistency.Red wine vinegars vary greatly in strength. Put half the vinegar into the soup, taste it, and then add the rest if you want more. Yield: 8 to 10 servings Ingredients: 1 pound French green lentils 4 cups chopped yellow onions (3 large onions) 4 cups chopped leeks, white part only (2 leeks) 1 Tablespoon minced garlic (3 cloves) 1/4 cup good olive oil, plus additional for drizzling on top 1 Tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 Tablespoon minced fresh thyme leaves or 1 teaspoon dried 1 teaspoon ground cumin 3 cups medium-diced celery (8 stalks) 3 cups medium-diced carrots (4 to 6 carrots) 3 quarts chicken stock 1/4 cup tomato paste 2 Tablespoons red wine or red wine vinegar Method: Freshly grated Parmesan cheese. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, sauté onions, leeks and garlic with the olive oil, salt, pepper, thyme and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and sauté for 10 more minutes. Add the chicken stock, tomato paste and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan. Lentil Soup with Sun-Dried Tomatoes Recipe By :Prevention Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon olive oil 1 large onion -- chopped 2 cloves garlic -- minced 4 cups water or broth 3 cups water 2 cups dried lentils 1 cup carrots -- sliced 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried rosemary 1/4 teaspoon ground black pepper 1/2 cup oil-packed sun-dried tomatoes -- drained and slivered 2 tablespoons balsamic vinegar salt 1 cup very small shell pasta 1. Warm oil in a soup pot over medium heat. Add onions and garlic. Sauté 3 minutes. Add broth, water, lentils, carrots, oregano, basil, rosemary, and pepper. Bring to a boil. Reduce heat, cover, and simmer 20 minutes, stirring occasionally. Add tomatoes. Simmer 15 minutes or until lentils are tender. Stir often. Stir in vinegar. Season with salt and more vinegar, if desired. 2. Cook pasta according to package directions. Drain and stir into the soup. Makes about 12 cups. Sausage Soup With Spinach and Wild Rice Serving Size : 8 Categories : One-Dish Meals Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup uncooked wild rice 1 1/2 cups water 1 pound Italian sausage (can use lowfat turkey) 1 teaspoon olive oil 1 cup chopped onion 3 garlic cloves -- crushed 3 cups water 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 3 16-oz. cans fat free, less-sodium chicken broth 1 14.5-oz. can diced tomatoes -- undrained 1 cup lentils (optional) 12 cups torn spinach -- (one bag) 1/4 teaspoon salt 1/4 teaspoon black pepper grated fresh Parmesan cheese Bring 1-1/2 cups water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside. Cook the sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Drain sausage; set aside. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté for 3 minutes. Add garlic, and saute for 1 minute. Add the sausage, 3 cups water, and the next 5 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer for 20 minutes. Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls; sprinkle with cheese. Description: "BakingCircle Member Recipe" Vegetable Soup With Pasta and Greens Recipe By : Serving Size : 4 Preparation Time :0:55 Categories : One-Dish Meals Soups And Stews Vegetarian Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 large onion, finely chopped 2 carrots halved lengthwise and sliced 2 zucchini, halved lengthwise and sliced 1 red bell pepper, diced 14 1/2 ounces can stewed tomatoes, chopped with juices 2 cups chicken broth 1/4 cup chopped fresh basil 1/2 teaspoon salt 4 cups shredded chard, spinach or kale 1/2 cup orzo or other small pasta 1/3 cup grated Parmesan cheese In a nonstick kettle, heat the oil until hot but not smoking over medium heat. Add the onion and cook, stirring frequently, until the onion is softened, about 5 minutes. Add the carrots and cook, stirring frequently, until the carrots are softened, about 5 minutes. Stir in the zucchini and bell pepper and cook, stirring freqently, until the pepper is tender, about 5 minutes. Add the tomatoes and their juices and cook, stirring freqently, until the liquid is slightly reduced, about 3 minutes. Stir in the broth, 1 1/2 cups of water, the basil and salt and bring to a boil. Stir in the greens and pasta, return to a boil, and cook until the pasta is just tender, about 10 minutes. Sprinkle the parmesan on top. Great reheated. Just add more water as the pasta will continue to absorb liquid. I have more recipes, but this should get you started. The Martha Shulman recipe and the Ina Garten recipe are probably closest to what youÂre looking for. The sausage soup is also very good, a real tried-and-true. I have varied that recipe in all kinds of ways and itÂs never failed me. The final recipe is my variation of a Moosewood one. It doesnÂt have lentils, but itÂs very good. Worth considering (when spinach is safe again). Carol

Ok, ladies of the gardens, (and kitchens), let's let it ALL hang out now and go for it! We've worked all spring, summer and fall, and now it's time to talk cooking! And enjoying the fruits, (or veggies) of our labors. Like the rest of you, fall is the time when I love to get in the kitchen and cook, filling the house with wonderful smells. That's one of the reason I love Oklahoma, the change of seasons. Fall just brings with it, a change in the feeling of things as we change from one mode to another. It's time for soups, and stews, and baking breads, pies, muffins and biscuits,( slathered with butter and jam or jelly of choice). Tonight, I'm making, more for DS than me, chicken and biscuits. Only I make the biscuits separate, so they don't get soggy baking in the oven with the liquid part of the concoction. Then, he splits them once done and ladles the chicken "gravy" over all. Of course there are a hundred variations on the theme, and I've tried most all of them at one time or another, but that's what's on the menu tonight. I came across this blog and started reading. Great stuff, you can tell these ladies, (and guy) know their way around a biscuit. The one moniker cracked me up, "Old ladies in Fist Fights". Anyway, they were discussing the pros and cons of biscuit making. I am making mine ala Carol's, by the BIG BATCH, with the exception that I use butter. I keep my batch in the fridge or even freezer to keep the butter cold and fresh. I do mine a little different that those discussed in this blog. I melt a large batch of butter in the microwave, and then cool and put it in the freezer til it's ice cold and solid. Then, I work in the cold butter bits, one half at a time, to coat the self-rising flour mixture, to prevent as much gluten from forming as possible. Everythings done with the lightest touch possible and the least mixing. When the biscuits are patted out and cut, in this case, "Cat Head" biscuits, I dip them in melted butter, and pop them in a preheated 450 degree oven til nice and golden. I always make buttermilk biscuits, buttermilk pancakes, buttermilk cornbread, and as often as possible. Carol's method makes this painless. I suppose we could make many of our standard quick bread mixes this way. Salute Carol! Ladies, start your engines, (I mean ovens)! Barbara Here is a link that might be useful: Joes's Biscuit Blog

The Taco Soup recipe I use makes 10-12 servings (or more) and sometimes I double it if I am preparing it for a bunch of hungry firefighters. I usually make it in a big stock pot, but you can make it in a crock pot if your crock pot is large enough (my largest crock pot can hold a single batch of this recipe but my smaller one cannot, and if I double it, I have to cook it in a large stock pot on the stove). This one gets rave reviews whenever I make it and it often is my go-to recipe when I'm cooking food to take to a bereaved family. I think the one thing that makes this Taco Soup more flavorful than any other taco soup recipe I've ever used is the packet of Hidden Valley Ranch dressing mix. Paula Deen's Taco Soup Recipe For chicken tortilla soup, I don't usually use a recipe, although I am sure that the first time I made it, I did use a recipe. Since then, I just wing it and vary how I make it depending on what sort of tomatoes and peppers I have on hand. Since I am a "pinch of this" and a "handful of that" type cook, it can be hard to translate that sort of cooking style into a recipe unless I were to go into the kitchen right now, whip up a batch and measure everything precisely as I did it. However, I looked online to find a recipe that is most like the one I use and I found the one from Rick Bayless. This one is so similar to what I do that I wonder if the first recipe I tried was indeed his. The only thing I do differently from the way he does it (and his way is superior, of course, as it gives you a smoother soup) is that I just throw everything in the pot and cook it. I don't take the time to puree any of it in a food processor or blender. So, here's his recipe: Rick Bayless' Recipe for Chicken Tortilla Soup