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Soups

Refried Bean Soup

Sue Whiteley, Monroe

2 teaspoons olive oil

1 large onion, chopped

1 medium green pepper, chopped

2 teaspoons minced garlic

1 can fat-free refried beans

1 can corn

1 can fat-free chicken broth

1 (16-ounce) jar salsa

1 can black beans

1 can kidney beans

1/2 teaspoon cumin

Heat oil and add onions and green pepper and cook until tender. Add garlic, broth, salsa and corn. Raise heat to medium high and bring to boil. Rinse black beans and kidney beans and add to pot and bring back to boil. Stir in refried beans and cumin. Stir well and return to boil. Reduce heat and simmer 45 minutes to 1 hour. Tastes even better the next day.

Vegetable Soup

Wanda Richardson, Hamilton

Costco's vegetable blend (in frozen food section in a bag), contains carrots, peas, green beans and carrots. I also add canned vegetables, if I like, pinto or kidney beans, extra peas, carrots, etc.

2 cups cooked/diced potatoes

1 large can of tomato juice (more if you like a tomato-based flavor)

Stew beef, cooked until browned and well done.

Cook potatoes until almost done. Leave about 1 to 1-1/2 cups of potato water in the cooker. Add any vegetables you like (Costco's, canned, frozen, etc.). If you used canned vegetables, drain the liquid from them (except pinto/navy beans, just mix all of them in). Mix beef and all vegetables and broth in large cooker, add tomato juice, stir until well blended, being careful not to mash up the vegetables. Heat until hot. If you like, you can cook a little while on low to make sure all vegetables are done. Season with salt and pepper while cooking. I make mine in a large cooker and transfer it to a crockpot sometimes. Or you can put everything in the crock pot in the frozen/canned state (I still cook my beef until done before adding) and cook on low. Serve with salad and warm bread for a great, quick winter evening dinner.

Blue Cheese Potato Soup

Richard Esposito, Middletown

1 large Vidalia or sweet onion

3 to 4 stalks celery

5 medium white potatoes

1 (26-ounce) can vegetable or chicken broth

1 cup half-and-half milk

1/2 stick butter

2 (8-ounce) packages crumbled Blue Cheese

1 pound bulk Italian sausage

1/3 cup instant potato flakes for thickening

4 tablespoons olive oil

In a separate pan, add 2 tablespoons olive oil and brown sausage. Turn into a dish lined with double fold paper towels to absorb excess drippings. Set aside. Coarsely chop onion and celery and peel and dice potatoes. Saute chopped onion and celery in clean dutch oven with remaining olive oil approximately 2 to 3 minutes. Add diced potatoes and mix with onion and celery. Saute another 2 to 3 minutes. Add broth and simmer until potatoes are tender but firm. Add half-and-half and bring to a simmer; do not boil. Stir in cooked sausage and instant potato flakes and bring to a simmer. Do not boil. Add Blue Cheese and butter; remove from heat. Stir gently with a wooden spoon to mix Blue Cheese and butter into the soup. Serve with European rolls. Season only after tasting, because Blue Cheese provides most of the seasoning needed. Makes about 8 generous servings.

Indian Creamed Tomato Soup

Doreen Schowalter, Mason

4 large cans cream of tomato soup

4 large cans water

4 (8-ounce) cans evaporated milk

1 tablespoon Maggi Seasoning Sauce

1 tablespoon pepper

1 teaspoon allspice

1 teaspoon Old Bay seasoning

1 teaspoon Garam Masala powder

4 small bay leaves

Salt to taste

2 cans sliced bamboo shoots

1/2 cup freeze dried chives

1/2 cup chopped cilantro

In large saucepan, mix soup, water, and evaporated milk on medium heat and bring to a slight boil. Add all other ingredients except cilantro, and cook on medium low heat for another 10 minutes, stirring well. Top with cilantro for garnish.

Italian Wedding Soup

Lori Gates, Cincinnati

1/4 cup Italian seasoned bread crumbs

1/4 cup milk

1 egg, slightly beaten

8 ounces ground beef

8 ounces ground pork

Add salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

1/2 cup parmigiano cheese

1/2 cup carrots, diced

1/2 cup celery, diced

1/2 cup onion, diced

1/2 cup zucchini, diced

3 quarts chicken broth

1 bay leaf

1 cup Barilla Pastina

1 (6-ounce) bag fresh spinach, coarsely chopped.

Preheat oven to 350 degrees Fahrenheit. Soak breadcrumbs in milk for 15 minutes. Add egg, ground beef and ground pork to bread crumbs. Season with salt and pepper. Mix well. Roll mixture into 1-inch balls. Place on baking sheet and bake for 10 to 15 minutes until cooked through. Heat olive oil in a large stock pot. Add carrots, celery, onion and zucchini. Cook for 1 minute. Add chicken broth and bay leaf to stock pot. Bring to a boil. Add Pastina to chicken broth and simmer for 10 minutes. Add spinach and meatballs to broth. Simmer 5 additional minutes. Serve in bowl and sprinkle with grated cheese. Preparation time is 15 minutes. Cook time is 45 minutes. Serves 4 to 6.

Unstuffed Bell Pepper Soup

Ronald Koski, New Miami

1 pound ground beef

1 large green bell pepper, diced large

1 large onion, diced

1 tablespoon oil

1 package dry onion soup mix

1 (14-ounce) can diced tomatoes

1 (14-ounce) can tomato sauce

2 large cans beef broth

2 tablespoons cider vinegar

2 tablespoons packed brown sugar

1 cup prepared Minute Rice

Salt and pepper to taste

Brown ground beef with oil, onion and bell pepper in a dutch oven. Drain. Add dry soup mix and stir for about 30 seconds. Add remainder of ingredients except rice. Bring to a boil and simmer covered for 20 to 30 minutes. To serve, put prepared rice in bowl and then add the soup.

Baked Potato Soup

Jane Burnette, Indian Springs

4 large baking potatoes (about 2-3/4 pounds)

2/3 cup butter

2/3 cup flour

3/4 teaspoon salt

1/4 teaspoon white pepper

6 cups milk

1 (8-ounce) cup sour cream

1/4 cup thinly sliced green onions

10 bacon strips, cooked and crumbled

8 ounces shredded Cheddar cheese

Bake potatoes until tender; cool completely. Peel and cube. In large saucepan, melt butter, stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add cheese, stir until it melts. Stir in potatoes. Garnish with bacon and green onions.

Spinach Cheese Soup

Tedde Davis, Franklin

1 cup chicken broth

1 package (6 oz.) fresh baby spinach, chopped

½ tsp. onion powder

1/8 tsp. pepper

4 tsps. all-purpose flour

1 can (5 oz.) evaporated milk

1 cup (4 oz.) shredded cheddar cheese

In a small saucepan, combine the broth, spinach, onion powder, and pepper. Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir until thickened. Stir in cheese until melted. Sprinkle with croutons.

Slow Cooker Taco Soup

Tedde Davis, Franklin

1 pound ground beef

1 onion, chopped

1 (16 oz.) can chili beans, with liquid

1 (15 oz.) can kidney beans, with liquid

1 (15 oz.) can whole kernel corn, with liquid

1 (8 oz.) can tomato sauce

2 cups water

2 (14.5 oz.) cans peeled and diced tomatoes

1 (4 oz.) can diced green chile peppers

1 (1.25 oz.) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in slow cooker. Mix to blend and cook on low setting for 8 hours.

* Optional, upon serving, sprinkle with shredded cheese and/or black olives.

Serve with nachos.