Not sure if I have a favorite - probably New England Clam Chowder, but I never make that. Yesterday I made minestrone, and here is the recipe I used: Minestrone Soup Ingredients: 2 tablespoons olive oil 1/2 cup minced white onion (about 1/2 small onion) 1/3 cup minced celery (about 1 stalk) 2 chopped zucchinis, chopped 2 teaspoons minced garlic (about 2-3 cloves) 2 cups water or vegetable broth 2 tsp vegetable soup base (if broth is not used - dissolve in the 2 cups water) 1 (14 ounce) can diced tomatoes (or whole tomatoes pur�ed in can) 1/4 cup carrots, shredded 2-4 tablespoons minced fresh parsley 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 to 1 1/2 cups water or vegetable soup base 1 to 1-1/2 tsp vegetable soup base (dissolved in the water, if broth not used) 2/3 cup small shell pasta (orzo, or similar) 1-3/4 cups cooked red kidney beans, drained* 1-3/4 cups cooked small white beans or great northern beans, drained* 2 cups fresh baby spinach (optional) 2 tbsp tomato paste or 1 tbsp tomato powder salt, to taste, if soup base is not used Directions: Heat the olive oil over medium heat in a large soup pot. Saut� onion and celery in the oil for 4-5 minutes or until onions begin to turn translucent. Add the zucchini and garlic and saute a couple of minutes more. Add vegetable broth to pot, plus tomatoes, carrot, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add additional 1 cup hot water/vegetable broth (more, if needed), pasta, beans, spinach leaves (if desired), and tomato paste, and cook for an additional 20 minutes or until desired consistency. Less water will be needed if the spinach is used. Add salt to taste, if you are not using soup base. I use Better Than Bouillon brand vegetable soup base or one that I get from a restaurant supply store. Use more parsley if you are not adding spinach. *Note: I use 7/8 cup of each dried bean to yield the amount needed and cook the beans earlier in the day or the day before in plain water with a couple of bay leaves. I simmer them in the same pan. Alternatively, canned beans can be used (14 oz can each), drained and rinsed. Another favorite is Posole: Lars' Posole I recommend that you soak more hominy than you need, and you can freeze the leftover for later use. It is best to use hominy that is in pieces rather than whole kernals. Ingredients 3/4 cup dried white hominy corn (maiz trillado blanco) - about 2-1/2 to 3 cups when soaked - rinsed canned hominy can be substituted 2 tbsp canola oil 2 tbsp olive oil 1 medium onion, chopped 6-7 cloves garlic, minced, or finely chopped 1 red bell pepper, chopped 1 green bell pepper (or 2 Anaheim chilies), chopped 4 serrano peppers, finely chopped, some seeds removed 1 tbsp cumin 2 tbsp chili powder (I use Ancho) 1 10 oz can of Rotel tomatoes (or tomatoes with chilies) 4-5 bouillon cubes (vegetable flavor) 2 cups water (or reserved liquid from soaking) Cilantro, for garnish Grated cheddar cheese (optional) Directions To quick soak the hominy, place it in a pan and cover with triple depth of water. Bring to a boil, cover, and remove from heat. Allow to soak for about 2-3 hours, and then drain the water. You may need to check periodically to make sure there is enough water covering the hominy. Save the soaking water if you want to use it as a thickener for this or another dish. While the hominy is soaking (or almost ready), you can begin the rest of the process, starting with chopping all the vegetables. The pieces should be fairly small, but not minced, except for the garlic and serrano peppers. Heat the oils in a large saucepan (Mine is 4" deep) and add the chopped onion, peppers, and garlic. Saute for a few minutes, or until the onion becomes a bit translucent - it does not need to cook thoroughly, and you do not want to make the vegetables too soft. Turn off the heat, and stir in the cumin and chili powder. Add the canned tomatoes, bouillon cubes, water, and drained hominy. Bring to a boil, and cook covered for about 20 minutes. Serve in individual soup bowls with chopped cilantro, stirred in at the last minute. You can also add grated cheese if desired. Some people add lime juice, but I prefer to leave it out. It is traditional to serve this with shredded cabbage and fresh lime juice, but I did not know this when I made up this recipe. Mine is vegetarian, but it is usually made with pork in Mexico. Lars

Okay - here's one that will make the gourmets on the forum run and hide.... but I love the stuff! The "recipe" comes from my BFF Lynn (a Texas girl through and through) and she "learnt" it from her mom....... Slice a big onion into thin rings and saute in butter until soft. Layer sliced yellow squash, a bit of onion and slices of orange American cheese until your casserole is full. Bake at 350 until everything is soft (about 35 - 45 min depending on how deep you layered it). OMG - it is HEAVEN!

I have an abundance of yellow squash right now so here is a recipe I tried yesterday. It was very good. I will make it again. I couldn't find the instant corn bread stuffing mix so I used a small box of corn bread muffin mix with Stove Top Savory Stuffing and that is what I will use again next time. I also used more cheese for the topping. Everyone went back for more. Squash Stuffing Casserole 3/4 cups water 1/4 tsp salt 6 cups sliced yellow summer squash 1 small onion sliced 1 can condensed cream of mushroom soup, undiluted 1 cup sour cream 1 pkg instant corn bread stuffing mix 1 can 4 ounce chopped green chilies salt and pepper to taste 1 cup shredded cheddar cheese In a large saucepan, bring water and salt to a boil. Add the squash and onion. Reduce the heat; cover and cook until the squash is crisp-tender, about 6 minutes. drain well; set aside. In a bowl, combine soup, sour cream, stuffing and the contents of the seasoning packet, chilies, salt and pepper, mix well. Fold in the squash mixture. Pour into a greased shallow 2-qt baking dish. Sprinkle with cheese. Bake uncovered at 350 for 25 to 30 minutes or until heated through. If you have any leftovers they can be frozen. Casserole Cooking Taste of Home Books

I am a seat of the pants cook.....and I make squash or pumpkin soup like that.... The secret is in the chicken broth. Home made.....cooked with lots of onions celery carrots, parsley, a few carrots, some pepper corns.....strain all out and proceed with your soup.....using cooked and pureed squash or canned pumpkin!....easier and just as good. BUT....if you forgot to start on your soup the day before yesterday....you can get a pretty good imitation of the home made stock by sauteeing some green onion, celery and parsley and some crushed cumin seed....very little, in butter....very slowly....adding flour equal to the amount of butter you used....cooking for a couple of minutes and whisk in canned chicken broth. Then you can either puree the whole mess, strain it or just leave the bits of veggie in there.... Then start spooning in the pumpkin or squash puree and tasting.... I also like some canned green chilis for a bit of bite.....and a splash of dry sherry.....and I often stir in some sour cream. The thin consistancy of the soup meant there was a lot more chicken broth than squash. Linda C