I don't think you have to retrain your tastebuds, nor do I think you don't like beans, just certain beans. Here are some of my favorite soups. When I left my parents house and went from Campbells soups to my own soups I thought I was in heaven. It just takes learning which soups you like. Mexican Chicken Corn Chowder (From Woodie) 1 -1/2 lb. boneless skinless chicken breasts 1/2 Cup chopped onion 1 to 2 garlic cloves minced 3 Tbl butter 1 Cup Good Chicken Broth 1 Tsp ground cumin 2 Cup half-and-half cream 2 Cup (8 oz.) shredded Monterey Jack or Cheddar cheese 1 Can (16 oz.) cream-style corn 1 Can (16 oz.) regular corn 1 Can (4 oz.) chopped green chilies undrained 1 Tsp hot pepper sauce (I use more) 2 medium tomatoes chopped Fresh cilantro or parsley optional Cut chicken into small, bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.Add to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes.Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.Serve immediately; garnish with cilantro if desired.~ NOTE: original recipe called for 2 bouillon cubes disolved in 1 cup hot water ----------------------------------------------------------- Olive Garden Zuppa Toscana ½ lb. Hot Italian lean turkey sausage (2 lg links) 3 cups fat-free chicken broth 3 cups fat-free chicken broth 3 cups fat-free milk 2 Tbsp minced onion 1 Tbsp Hormel Real Bacon Pieces ¼ tsp. Salt dash of crushed red pepper flakes 1 medium russet potato 2 cups chopped kale Parmesan Cheese, shredded Saute the sausage until cooked. Combine the chicken broth, milk, onion, bacon pieces, salt, and pepper flakes and pour over the cooked sausage, over medium high heat. Quarter the potato lengthwise, then cut into ¼ inch slices. Add to the saucepan. When mixture begins to boil, reduce heat and simmer for 30 minutes. Add Kale to the soup and simmer for an additional 10-15 minutes. Add parmesan cheese to soup when serving. Serves 3 Posted by Marie26 ----------------------------------------------------------- In the soup below I omit the garbonzo's and kidney beans because I don't like them and also do not use the cream. In place of the omitted beans I add navy beans. Best Darn Minestrone Around Allrecipes 8 tablespoons butter 1 1/2 cups chopped onions 4 (14 ounce) cans chicken broth 4 (15 ounce) cans mixed vegetables, with liquid 2 (16 ounce) cans kidney beans, with liquid 2 (14.5 ounce) cans whole peeled tomatoes, with liquid 1 (16 ounce) package frozen chopped spinach 2 tablespoons tomato paste 4 1/4 teaspoons garlic powder 4 teaspoons dried parsley 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried basil 1 cup uncooked elbow macaroni 1/2 cup grated Parmesan cheese 1 cup canned garbanzo beans, drained 4 cups heavy cream 1/2 cup grated Parmesan cheese for topping Directions 1.In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours. 2.Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot. 3.Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese. Nutritional Information Amount Per Serving Calories: 558 : Total Fat: 38.7g : Cholesterol: 132mg ------------------------------------------------------- Ginger Won-ton Soup 4 oz lean ground pork ½ cup reduced fat ricotta cheese ½ tablespoon minced fresh cilantro ½ teaspoon black pepper 1/8 teaspoon Chinese 5-spice powder 20 Wonton wrappers 1 teaspoon oil 2/3 cup chopped red bell pepper 2 teaspoons grated fresh ginger 4 cans fat free chicken broth (or homemade is best) 4 teaspoons soy sauce 4 oz fresh sugar snap peas (optional) 1 or 2 cans baby corn (rinsed and drained) (optional) 4 green onions sliced Cook pork over medium high heat until no longer pink, cool slightly; stir in ricotta, cilantro, black pepper and 5 spice powder. Place 1 teaspoon in the center of each wonton wrapper. Fold and seal edges with water. Drop into slightly simmering water and cook until they come to the top; about 3 to 5 minutes. Drain and keep warm. Heat oil in large saucepan. Add bell pepper and ginger, cook 1 minute. Add chicken broth and soy sauce. Bring to a boil and add peas and corn. Simmer 4 or 5 minutes and add warm wontons. Pour into soup bowls and sprinkle with onions. Serves 4 -------------------------------------------------------- Malaysian Noodle Soup with Chicken 4 oz uncooked wide rice stick noodles 1 tablespoon canola oil 1 lb boneless, skinless chicken thighs cut in ¼ inch strips 2 tablespoons grated peeled fresh ginger 1 teaspoon ground cumin ¾ teaspoon fennel seeds, crushed 1/4 teaspoon ground cinnamon 3 garlic cloves, minced 1 star anise1-1/2 cups thinly sliced shiitake mushroom caps 1 tablespoon Thai fish sauce 2 14 oz cans fat free, low sodium chicken broth ¼ teaspoon fresh ground black pepper ¼ cup chopped green onions 1. Cook noodles according to package directions omitting salt and fat. Do not overcook because they will become mushy. 2. Heat oil in a large dutch oven over medium high heat. Add chicken and stirring constantly cook eight minutes or until browned. Remove ginger from the pan. Add ginger, cumin, fennel, cinnamon, garlic and star anise; cook 30 seconds stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth, bring to a boil. Reduce heat, simmer 12 minutes. Discard star anise. Stir in pepper. Place ¾ cup noodles into each of 4 bowls. Ladle 1 cup of soup into each bowl. Sprinkle each bowl with 1 tablespoon onions. Yield: 4 servings Cooking Light Magazine Poblano Chicken Chowder 12 servings 1/4 cup olive oil 1 large carrot, finely minced 2 large onions, finely minced 1/2 cup chopped celery 6 cloves minced garlic 3 small poblano peppers, seeded and cut into 1/2-inch dice salt to taste 1/2 teaspoon white pepper 2 teaspoons ground cumin 3/4 teaspoon fresh thyme 2 tablespoons chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced shredded or chopped chicken 1/2 cup unsalted butter 1 cup all-purpose flour 1 cup heavy cream Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute and sweat until the vegetables soften. Stir in the chicken bouillon. Add the chicken broth and cook for 1 or 2 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the cream, then the cilantro and serve.

I freeze soups all the time, and I agree with the others that pasta and potatoes tend to lose their texture when frozen and thawed. I would make the base and add those when ready to serve. Here are a couple that we like. You can sub veggie broth for the chicken in any of them. Winter Tomato Soup Source: Marie-Pierre Moines French kitchen Serves 4 2T butter 1 Spanish onion, finely chopped 1 leek, washed and sliced 1 carrot, peeled and chopped 1 small head celery, trimmed and chopped 6 large ripe tomatoes, blanched ,skinned and seeded (or 1 large can tomatoes) ½ tsp each dried thyme and oregano 2 tsp finely snipped basil 1 heaping T flour 1 quart light chicken stock 1 egg yolk 4 T heavy cream Sea salt and freshly ground black pepper In a sauté pan, melt the butter over medium heat. Ad onion, leek, carrot and celery. Season and sauté 2-3 minutes, stirring frequently. Stir in tomatoes, the dried herbs and half the basil. Cook for one minute then sprinkle the flour, stir and cook 2-3 minutes longer. Pour in stock and bring to a simmer, stirring occasionally. Reduce heat, partially cover and cook 20-25 minutes, stirring occasionally. Leave the soup to cool a few minutes, then process in blender or food processor until smooth. Return to pan and adjust seasoning. In a bowl, mix the egg yolk and cream. Stir in a ladleful of the soup, then stir mixture into pan over low heat until piping hot. Stir in the remaining basil and serve immediately. Tomato Bisque with Tortellini 1\-1/2c diced tomatoes 1\-1/2c tomato sauce 3/4c bloody mary mix 1\-1/2tsp fresh basil 1/4tsp italian seasoning 2c heavy cream 1/4c chicken base 1/4tsp dried thyme 1/4tsp white pepper 1T sugar 1/4c grated parmesan cheese 1/2lb tortellini Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook tortellini in boiling water 5\-7 minutes or until tender, add to soup and serve, garnish with parsley flakes. My note: original recipe calls for 2T sugar, I reduced it because I dont like much sweetness. You can add more if you like Ribollita Courtesy Giada DeLaurentis 1/4 cup extra-virgin olive oil, plus some for drizzling on bread 1 onion, chopped 1 carrot, chopped 4 ounces pancetta, chopped (you could omit) 2 cloves garlic, 1 minced and 1 whole 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 (15-ounce) can diced tomatoes 1 pound frozen spinach, thawed and squeezed dry 1 (15-ounce) can cannelloni beans, drained 1 tablespoon herbs de Provence 3 cups chicken stock 1 bay leaf 1 (3-inch) piece Parmesan rind 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced Grated Parmesan, for serving Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately. 10/20/07 my notes: I would use just a tad less spinach, and maybe chop it finer. I also chose not to use ciabatta rolls and made garlic croutons from a baguette instead. This one is in my "to try" file, it was posted by Ohiomom Tuscan White Bean Soup 2 Tbsp. olive oil 2 small yellow onions, chopped 1 Tbsp. salt 1/2 tsp. red pepper flakes 6 cloves garlic, minced 1 Tbsp. dried rosemary 28 oz. can Roma tomatoes 1 pound dry white beans, rinsed and cooked 4 cups chicken broth 2 bay leaves 1 10 oz. package fresh baby spinach Salt & Pepper, to taste Heat olive oil in a dutch kettle, add onion, salt and red pepper flakes. Cook until lightly browned. Add garlic and rosemary, sautee for 2 or 3 minutes. Add tomatoes, beans, broth and bay leaves. Cover and simmer for 30 minutes. Rinse spinach in cold water. Add to pot, cover and cook an additional 15\-20 minutes. Season to taste with salt and pepper. Garnish with freshly grated Parmesan or Romano cheese. Linda

LynnNM, I made onion soup with your recipe and served it at a dinner party last night. It got rave reviews all around. I didn't need swim goggles. My 44 year old Oster Regency mixer/blender/food processor/meat grinder quickly cut the onions into perfect thin slices. Not a tear was shed. Thanks for the recipe. In return here is another soup recipe that I make that everyone loves Ina Garten’s Winter Minestrone Soup Ingredients: Good olive oil 4 ounces pancetta, ½-inch-diced 1½ cups chopped yellow onions 2 cups (½-inch) diced carrots (3 carrots) 2 cups (½-inch) diced celery (3 stalks) 2½ cups (½-inch) diced peeled butternut squash 1½ tablespoons minced garlic (4 cloves) 2 teaspoons chopped fresh thyme leaves 26 ounces canned or boxed chopped tomatoes, such as Pomi 6 to 8 cups chicken stock, preferably homemade 1 bay leaf Kosher salt and freshly ground black pepper 1 (15-ounce) can cannellini beans, drained and rinsed 2 cups cooked small pasta, such as tubetti 8 to 10 ounces fresh baby spinach leaves 1/2 cup good dry white wine 2 tablespoons store-bought pesto Garlic Bruschetta (see recipe) Freshly grated Parmesan cheese, for serving Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot. Garlic Bruschetta 1 baguette Good olive oil 1 garlic clove, cut in half lengthwise Preheat the oven to 425 degrees. Slice the baguette at a 45-degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic. Here it is as a work in progress from when I made it in November This picture is from Ina Garten's website

I find that "less to deal with at dinner time" is becoming my watchword :-) Fortunately, it is just me that I have to worry about and cooking a big meal late in the day is no longer anything I look forward to on a routine basis. In fact, eating a big meal late in the day is something I've grown away from....I'm seldom that hungry. Soups, stews, salads and sandwiches - and breakfast - are what I most often resort to for my evening meal. Or appetizers :-)