I like the thought of using smoked Gouda in a soup recipe. I'm sure it's really good.

Here is my family's favorite...I have used it again and again through the years. "Makes 8 Main Dish Servings" Source: "From Ladies Home Journal, March, l977" Yield: "12 cups" Basic Vegetable Soup: 2 or 3 pounds Soup Meat and Bones, Beef Shank w/bone Veal Knuckle (have butcher crack) for a rich brown broth; brown meat and bones in a 350° oven. 3 quarts water (can use vegetable liquor) 2 tablespoons salt 1 (28 ounce) can tomatoes, undrained 1 or 2 large onions, chopped 1 cup green peas 1 cup diced potatoes 1 cup sliced carrots 1 cup sliced celery 1 cup baby lima beans 1 cup cut green beans 1/2 cup uncooked medium barley 2 tablespoons choped parsley 1/4 teaspoon crushed thyme 1/4 teaspoon sugar In a large stock pot, place meat, bones, water, crushed thyme (also 8 to 10 pepper corns). Heat to boiling. Simmer 2-1/2 to 3 hours, or until meat is tender. Remove meat and bones. Cut up meat and reserve. Strain broth and skim off fat. Add cut up meat. Add barley, parsley, and simmer for 1/2 hour. Then add vegetables in order required for doneness, peas last....over a period of another 1/2 hour. Take care that vegetables do not become mushy. At this point adjust seasoning...salt and pepper to taste. Add 1 tablespoon Aromatic Bitters (optional) just before serving. My Own Note: Any addition or substitution can be made; pasta, lentils, rice, corn, broccoli, etc. Double recipe for freezer. I am always looking for marrow bones to make Marrow Dumplings to be added to this soup.

this one is the best!! Okay, are you ready? Here we go: · 1 head cabbage, shredded or chopped · 2 large onions, chopped · 16-28 ounces canned tomatoes, chopped · 2 green peppers · 4 stalks celery · 1-2 packages Lipton onion soup mix, or any dry onion soup mix (optional) · black pepper · any fresh herb(s) of your choice, chopped · 6 carrots, sliced · 1/2 pound green beans, sliced on diagonal · 1/2 cup balsamic vinegar (optional) Day One: Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks- unsweetened teas, cranberry juice and water. Day Two: Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Try to eat leafy green vegetables and stay away from dry beans, peas and corn. Eat all the vegetables you want along with your soup. At dinner, reward yourself with a big baked potato with butter. Do not eat fruit today. Day Three: Mix Days One and Two: Eat all the soup, fruits and vegetables you want. No Baked Potato. Day Four: Bananas and Skim Milk: Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets. Day Five: Beef And Tomatos: Ten to twenty ounces of beef and up to six fresh tomtoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Eat your soup at least once this day. You may eat broiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute broiled fish for the beef one one of the beef days (but not both). Day Six: Beef and Vegetables: Eat to your heart's content of beef and vegetables this day. You can even have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Eat your soup at least once. Day Seven: Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself. Be sure to eat your soup at least once this day

~*~Unstuffed Pepper Soup~*~ I sauted the green peppers and onions,then add to the cooked ground beef. 1 1/2 pounds ground beef 3 large green peppers -- chopped 1 large onion -- chopped 2 (14-1/2-ounce) cans beef broth 2 (10-3/4-ounce) cans condensed tomato soup -- undiluted 1 (28-ounce) can crushed tomatoes -- undrained 1 1/2 cups cooked rice In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup & tomatoes. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. ~*~CREAM OF ARTICHOKE SOUP~*~ 1 (6 oz.) jar marinated artichoke hearts 3 lg. cloves fresh garlic 1/2 c. chopped onion 2 tbsp. flour 2 (10 3/4 oz.) cans condensed chicken broth 1 c. half & half Finely chopped parsley Drain marinade from artichokes into 2-quart saucepan. Crush garlic and add to marinade. Add onion and cook, covered, 10 minutes over low heat. Blend flour. Slowly stir in 1 can broth; heat to boiling, stirring. Boil 1 minute or until mixture thickens. Add hot mixture to artichokes and blend in blender until smooth. STRAIN into saucepan. Add remaining broth and half and half. Heat to serving temperature; do not boil. Sprinkle each serving with parsley. Makes 4 serving. ~*~Black-eyed Pea Soup~*~ 4 bacon strips,diced 1 med.green pepper,chopped 1 onion ,chopped 2 garlic cloves,minced 2 cans(15-1/2 oz.each)Black-eyed peas,undrained 2 cans(14-1/2 oz.each)diced tomatoes,undrained 1c.water 1-1/4 tsp.ground cumin 1-1/4 tsp.ground mustard 1 tsp.chilli powder 1/2 tsp.curry powder 1/2 tsp.pepper 1/4 tsp.sugar Shredded Monterey Jack Cheese.In large saucepan ,cook bacon until crisp;remove to paper towels.Drain,reserving 1TBSP drippings.In drippings,saute green pepper,onion & garlic until tender.Add peas,tomatoes,water& seasonings.Bring to boil.Reduce heat ;cover & simmer for 15 -20min.Sprinkle with cheese and bacon.8 servings. ~*~Chicken Tortilla Soup~*~ 4 boneless chicken breast 2 -15oz.cans Black beans,Undrained 2 -15oz.cans Mexican stewed tomatoes, or Rotel tomatoes 1c. salsa 1-4oz. can chopped green chilies 1-14 1/2 oz. can tomato sauce tortilla chips 2c. grated cheese Combine all ingr. except chips & cheese In slower cooker.Cover.Cook on low 8 hours. Just before serving remove chicken & slice into bite-sized pieces. Stir into soup.To serve put handful of chips In each soup bowl.Ladle soup over chips.Top with chesse. ~ Broccoli-Cheese Soup~ (6 to 8 servings) 2 pkgs.(16oz. each)Frozen chopped Broccoli 2 (10 3/4-oz. )cans cheddar cheese soup 2 (12oz.) cans evaporated milk 1/4 c. finely chopped onions 1/2 tsp. seasonal salt 1/4 tsp. pepper Garnish with bacon and a little shredded cheese Combine all ingr. in crockpot. Cover.Cook on low 8-10 hours Garnish with bacon and a little shredded cheese. I add a little hot sauce in ours. **When I make this soup I put some of the mixture in a blender (when the soup is done cooking)So it's a smoother soup. I Don't like chucks of broccoli in the soup. ~*~Easy Beef Stroganoff Soup~*~ 2 cups water 3 oz. (1 3/4 cups) uncooked medium egg noodles 1 lb. lean ground beef 1/2 teaspoon garlic-pepper blend 1 (12-oz.) jar beef gravy 1 (2.5-oz.) jar Sliced Mushrooms, drained 1/2 cup sour cream Bring water to a boil in medium saucepan. Add noodles; cook 6 to 8 minutes or until tender. Do not drain. Meanwhile, in medium skillet, cook ground beef and garlic-pepper blend over medium heat for 8 to 10 minutes or until beef is browned and thoroughly cooked. Drain. To noodles in saucepan, add cooked ground beef, gravy, mushrooms and sour cream; cook until thoroughly heated. If desired, sprinkle individual servings with chopped fresh parsley.