Chicken Tortellini Soup (aka Fort Wahoo Soup)

This soup is liked by all who eat it.....save one child, and if you know my family, you know just who that child is! He eats it, but he really dislikes pasta. I am putting in the original recipe as I received it, but I am putting my twists and turns in parenthesis.

• 12 oz. skinless, boneless chicken breast halves (I have used canned chicken and chicken off the bone. It all works fine.)
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 2 - 14 oz cans chicken broth (I used broth from the chicken I cook off the bone. It works fine. Also, chicken bouillon works fine.)
• 3 cups sliced fresh mushrooms
• 1 3/4 cups water (more or less)
• 2 medium carrots cut into matchstick strips
• 2 cups packed torn spinach
• 1 teaspoon dried tarragon, crushed
• 9 oz. cheese-tortellini (I have used homemade, but the refrigerator style holds up best.)
  

Cut rinsed and dried chicken into pieces and cook and stir with garlic in the olive oil for 5-6 minutes. Dump everything into a crock pot. Cook on low. About 15 minutes before serving, turn the crock pot up to high and add the spinach and tortellini for the last 10 minutes. Serve warm. This soup holds up for next day's lunch.

Touched Up Taco Soup

The recipe idea and base comes from my friend, Beverly. I changed a few things around and gave it the name "Touched Up Taco Soup" to distinguish this recipe from the recipe that Bev game me. Both recipes are delicious, and both serve a different purpose in our menu. Tonight, though it was the "Touched Up Taco Soup" and so that is the recipe I am posting! :-)

1 Large onion

1 pound ground turkey

1 pound ground sirloin

3 packages taco seasoning

3 cups frozen corn

2 cans black beans

2 cans light kidney beans

1 large can of refried beans

2 cans fire-roasted tomatoes

1 4-oz can of chopped grean chilies

Brown beef and turkey with onion. Drain away any fat. Add all the other ingredients and simmer for 30-40 minutes OR place in a crock pot on low for several hours.

Forgotten Minestrone

This is my husband's favorite minestrone soup recipe.

Minestrone is the name for a variety of thick italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Minestrone is one of the cornerstones of Italian cuisine, and is just about as common as pasta on Italian tables.

1 lb beef stewing meat
6 cups water
28 ounce can tomatoes, diced, undrained
1 beef bouillon cube
1 medium onion, chopped
2 Tablespoons minced dried parsley
1 1/2 teaspoon salt
1 1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 medium zucchini chunked
2 cups finely chopped cabbage
16 ounces garbanzo beans, drained
1 cup uncooked small elbow or shell macaroni
1/4 cup grated parmesan cheese

Combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper. Cover and cook on LOW for 7-9 hours, or until meat is tender. Stir in zucchini, cabbage, beans, and macaroni. Cover and cook on High 30-45 minutes, or until vegetables are tender. Sprinkle individual servings with Parmesan cheese.