Here are a couple of my favorites. Both could be made with ground turkey or chicken. Vegetable Burger Soup makes 10-12 servings 1 lb. ground beef or pre-cooked frozen ground beef 2 lbs. can stewed or diced tomatoes 1 1 lb. can tomato sauce 4 cups water 2 10 oz. pkgs mixed frozen vegetables (carrots, peas, corn, green beans) 1 envelope dry onion soup 2 t. sugar - white or brown Brown beef and drain off fat if using fresh. Thaw beef if using frozen precooked. Add rest of ingredients to soup pot or slow cooker. Bring to a boil, lower heat and simmer one hour if in pot on stove. Cook on low for 8 hours if in crock pot. I add diced cooked potato cubes to this after thawing the soup and before heating. Sometimes cooked potatoes become soft with freezing. You can use diced fresh onion if the onion soup is too salty. Taco Soup I used less meat and it was great; subbed some bulk sausage for some of the ground beef. I did not include the can of hominy. You could use no salt versions of the tomatoes and tomato sauce. Not sure what you could sub for the Ranch Dressing or taco mix. Maybe garlic and parsley for the Ranch and chili powder for the taco? 2 pounds ground round 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original dry mix salad dressing 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes.

Here is a website with a bunch of soup recipes from Wild Oats Market. Stacie Here is a link that might be useful: wild oats soup recipes

Here are some that I like. Le MadeleineÂs Tomato Basil Soup --4 cups (8 to 10) tomatoes, peeled, cored, chopped or 4 cups canned whole tomatoes, crushed --4 cups tomato juice or mix of juice with vegetable or chicken stock --12-14 washed basil leaves --1 cup whipping cream --1/2 cup butter (1 whole stick) --Salt & Pepper Combine tomatoes and juice in a large pan and simmer over medium-low heat for 30 minutes. Cool then put into blender or food processor along with basil to puree. Return to pan and add cream and butter over low heat to warm. Add salt and pepper to taste. Will serve approximately 6 to 8 people. **I use this basic recipe, but I include a couple of cloves of minced garlic. Also, I do not put the tomato-basil mixture into the blender. I prefer the texture of the soup with chunks of tomatoes and basil. I also add both freshly ground black and white pepper along with the salt. Also, I have substituted the tomato juice with V-8 juice. It is whatever you prefer. My version: LINDAÂS CHUNKY TOMATO BASIL SOUP --4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes --4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat) --1/4 cup finely cut sweet yellow onion --2 or 3 garlic cloves, minced --12-14 washed & dried basil leaves, chiffonade --1 cup heavy whipping cream --1/2 cup butter (1 whole stick) --Kosher Salt --Freshly ground white & black Pepper Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread. CHILLED TOMATO BASIL SOUP 2 cups chopped onion 2 TBL butter, melted 2 cups peeled, seeded & cubed cucumbers 3 cups peeled, cored & cubed tomatoes 3 fresh basil leaves (or more) or 1 tsp dried 2 cups chicken broth 2 cups plain yogurt Salt to taste 1 tsp chopped fresh mint ot to taste Sauté the onion in butter 10 minutes. Add the cucumbers, tomatoes, basil & broth. Cook, stirring frequently for 30 minutes. Remove from heat & cool. Puree the cooked mixture in a blender. Pour into a bowl & blend in the yogurt & salt. Chill thoroughly. Serve garnished with mint.

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.