Soup On A Whim Recipes

Steps:

• Heat the oil in a large pot over medium heat. Stir in the celery, onion, green bell pepper, and garlic. Cook and stir until the vegetables have softened, about 5 minutes. Add the ground beef, increase the heat to medium-high, and stir until crumbly and browned, about 10 minutes.
• Stir in the ketchup, chili sauce, water, parsley, vinegar, brown sugar, salt, pepper, mustard powder, chili powder, paprika, and Worcestershire sauce. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally.

Steps:

• Combine the chopped potatoes, celery, carrot, and onion into a large pot.
• Add the cream of chicken soup, and enough chicken broth to cover all the vegetables (about 2 cans).
• Add salt and pepper to taste, and sprinkle lightly with nutmeg.
• Bring pot to a boil.
• Turn the flame down and let simmer for 20 minutes or until potatoes are tender. Stir occasionally.
• Turn off the flame and remove the pot to a cool burner (or counter) and mash the potatoes in the pot (be careful and the pot will be hot).
• Serve and enjoy.

Steps:

• Cook, crumble and drain the sausage, reserving 1 tsp in frying pan.
• Add chicken broth to soup pot, bring to boil.
• cook garlic, onions and carrots in the the sausage pan with the reserved oil, add zucchini when onions are almost translucent, cook until soft.
• once broth is boiling, cook tortellini in the broth, cook for 3-4 min, then add cooked veggies, sausage, can of tomatoes, beans, zucchini , wine, and cook for 20 minute Add spinach at the end. Top with grated parmesan cheese.