Your soup sounds good Patti. My soup recipe is posted in today's recipes.

Sue

I'm making this today:

Cheesy Wild Rice Soup

1. Mix 1 cup wild rice with 3 cups water and 1 (1.8 oz) package of Knorr dry vegetable soup mix. Boil and then simmer 1 hour or until liquid is absorbed.

2. In large pot, saute 1 lb. chopped mushrooms; 1 lg. chopped onion, and 4 chopped celery stalks in olive oil. Add cooked rice, 3 (10 3/4 oz. each) cans cream of potato soup; 2 1/2 cups milk; and 3/4 lb. crumbled cooked bacon. Bring to a simmer, stirring constantly. Add 2 c. shredded cheddar cheese, salt and pepper to taste.

I don't have a recipe because I winged this one. But the other day I made a delicious soup by sauteeing onion in olive oil, then adding lots of kale (in pieces); a couple of large carrots, chopped; two cloves of garlic, pressed; a can of pinto beans, drained; two cans of chicken broth; "a little salt" and "some water." (That's where the measurements fail me.) :-)

Pioneer Woman has a good chicken and rice soup on her site.

Chicken Tortilla SOup
1 cup cooked chicken
1/2 cup chopped onion
1 pkg taco seasoning
1 4oz can chopped green chilies
26 oz can cream of chicken soup
1 can Fiesta Nacho Cheese soup
4 cups water and 1 tablespoon or so of chicken soup base
15oz can chopped tomatoes and juice
1 stalk chopped celery
Jalapeno's if desired

Saute chicken,onion and celery. (if I use canned chicken I wait til the veggies are soft and then add it the last minute) Add other ingredients, except cheese soup. Simmer 1/2 hour. Add cheese soup and simmer til blended. Serve topped with crushed tortilla chips and shredded cheese in each bowl.

> Slow Cooker Creamy Chicken and Wild Rice Soup
> Take 15 minutes to toss 7 easy ingredients into a slow cooker, and
> you'll have a warm and delicious soup to satisfy hungry appetites.
> > Prep Time:15 min
> Start to Finish:7 hr 45 min
> Makes:8 servings
> >
> >
> 1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch
> pieces
> 1/2 cup uncooked wild rice
> 1/4 cup fresh or frozen chopped onions
> 2 cans (10 3/4 oz each) condensed cream of potato soup
> 1 can (14 oz) roasted garlic-seasoned chicken broth
> 2 cups frozen sliced carrots
> 1 cup half-and-half
> >
> 1. Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix
> wild rice, onions, soup, broth and carrots; pour over chicken.
> 2. Cover; cook on Low heat setting 7 to 8 hours.
> 3. Stir in half-and-half. Increase heat setting to High. Cover; cook
> 15 to 30 minutes longer or until hot.
**This was good,but too thick for us, I poured a can of evaporated milk into it at the end also, and I used chicken breasts.***

Creamed Cabbage Soup
Yields: 8 servings

2 cups chicken broth
1 medium onion, diced
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 cups light cream
2 cups diced fully cooked ham
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
Chopped fresh parsley

DIRECTIONS:
1. In a large kettle, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. In a saucepan, melt butter stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley

We are having 5 Hour Stew for supper tonight:

5 Hour Stew
1 lb stew meat
4 carrots-chunked (I just dump baby carrots into it)
4 potatoes-quartered
1 lg onion-chunked
celery-2 stalks
tapioca 3 tablespoons
2 1/2 to 3 cups V-8 juice (can use tomato juice)
1/2 teaspoon salt
1 teaspoon sugar
1 envelope dry onion soup
Put vegetables and meat in roaster. Mix remaining ingredients, pour juice mixture over meat/vegetables. Seal roaster tightly with foil. Then vover tightly with lid. Bake at 250 degrees 5 hours.

Beef Vegetable soup
**I was surprised at how good this is, just toss into kettle and simmer**
1.5lbs beef stew meat
2 cans peas
2 cans carrots
2 cans wax beans
2 cans green beans
28 oz can tomatoes (I am not fond of tomatoes in soups and use 15 oz can)
add a can tomato sauce,ketchup,soy and worchester sauce to taste. Add one small can V-8 juice.
Brown stew meat, add vegetables, do not drain cans. Crush whole tomatoes. Let simmmer 2 hours.

I'll post the Wild Rice Soup that I made, and posted a while ago.
It's delicious!

Wild Rice Soup

6 tablespoons margarine or butter
2-3 tablespoons minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1 cup minced ham or leftover cooked chicken
3 tablespoons chopped slivered almonds (you can put them in the soup OR toast and top as a garnish)
/2 teaspoon salt
1 cup half and half
2 tablespoons dry sherry
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.

Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.

I've saved your recipes....they all sound great. I have a black bean soup in with the KT recipes that is very good...made it for grandkids when they were home, and one of the DHs said they have that a lot as it is so simple to make.

~*~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.

Not really homemade but it's really good!
1 can cream of chicken soup
1 can cream of potato soup
1 can cheddar cheese soup
1 soup can full of milk
1 soup can full of water
Mix all together and heat.

this is the one I posted in today's recipes. Hearty, super easy and soooo good.

Blackeye and sausage soup
1 lb. smoked sausage, sliced
2 tsp. veg. oil
1 large onion, chopped
1 bell pepper, chopped
3 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
4 cups black eyed peas (I used canned peas, drained and rinsed)
3 cans beef broth
1 can diced tomatoes
1 16 oz. jar of Pace Medium Salsa

Brown sausage and onions, drain and add rest of the ingredients and simmer til veggies are done.
very good with some cornbread for sopping up.

I love to add big dollups of cream cheese in my cornbread batter, I pour in half the batter then drop dollups of soft cream cheese here and there then pour on top the rest of the batter(do not mix just drop and cover). When it is done you bite into one of those pockets of warm cream cheese and it is like heaven.