Big Ed's Cajun Shrimp Soup I served this as a first course for hubs, myself and a dinner guest, and the 6 serving recipe was cleaned up to the last drop.

Ingredients 

1 tablespoon butter

1/2 cup chopped green bell pepper

1/4 cup sliced green onions

1 clove garlic, minced

3 cups tomato-vegetable juice cocktail

1 (8 ounce) bottle clam juice

1/2 cup water

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon red pepper flakes

1 bay leaf

1/2 teaspoon salt

1/2 cup uncooked long-grain white rice

3/4 pound fresh shrimp, peeled and deveined

hot pepper sauce to taste

Preparation of Big Ed's Cajun Shrimp Soup

Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. 

Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. 

Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.

Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Chicken Tortilla Soup I Used fresh chicken broth and added salt for balance. Tasted better the next day. Overall a great recipe from Me.

Ingredients of Chicken Tortilla Soup I

1 onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 ounce) can crushed tomatoes

1 (10.5 ounce) can condensed chicken broth

1 1/4 cups water

1 cup whole corn kernels, cooked

1 cup white hominy

1 (4 ounce) can chopped green chile peppers

1 (15 ounce) can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

2 boneless chicken breast halves, cooked and cut into bite-sized pieces

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

Preparation of Chicken Tortilla Soup I

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. 

Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Cheesy Potato and Corn Chowder I also added some diced ham to make it a more complete meal. We like having meat in our soup, but next time I might try grilled chicken, as the ham did make the soup a little saltier than I would have liked.

Ingredients of Cheesy Potato and Corn Chowder

2 tablespoons margarine

1 cup chopped celery

1 cup chopped onion

2 (14.5 ounce) cans chicken broth

3 cups peeled and cubed potatoes

1 (15 ounce) can whole kernel corn

1 (4 ounce) can diced green chiles

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican-style processed cheese food

Preparation of Cheesy Potato and Corn Chowder

In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.

Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. 

Add cheese; cook and stir over low heat until cheese is melted.

Cabbage Fat Burning Soup is a very good for you and tasty soup, however, when I used to make this some time ago, I also thought that it lacked something or needed a little more flavor. 

Ingredients

5 carrots, chopped

3 onions, chopped

2 (16 ounce) cans whole peeled tomatoes, with liquid

1 large head cabbage, chopped

1 (1 ounce) envelope dry onion soup mix

1 (15 ounce) can cut green beans, drained

2 quarts tomato juice

2 green bell peppers, diced

10 stalks celery, chopped

1 (14 ounce) can beef broth

Preparation of Cabbage Fat Burning Soup

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. 

Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. 

Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Cabbage Beef Soup my husband and I both loved this soup. I only used two cans of tomato sauce and substituted the third can with a can of diced tomatoes. 

Ingredients

2 tablespoons vegetable oil

1 pound ground beef

1/2 large onion, chopped

5 cups chopped cabbage

2 (16 ounce) cans red kidney beans, drained

2 cups water

24 ounces tomato sauce

4 beef bouillon cubes

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon pepper

Preparation of Cabbage Beef Soup

Heat oil in a large stockpot over medium high heat. 

Add ground beef and onion, and cook until beef is well browned and crumbled. 

Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. 

Stir to dissolve bouillon, and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. 

Butternut Squash Soup a quick and easy way to prepare this dish is to cut the squash in half, place each half face down on a plate, and microwave for about 8 to 10 minutes.

Ingredients

6 tablespoons chopped onion

4 tablespoons margarine

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken bouillon

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

2 (8 ounce) packages cream cheese

Preparation of Butternut Squash Soup

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. 

Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. 

Return to saucepan, and heat through. Do not allow to boil.

Butternut Squash Bisque add a brightness to the flavor, otherwise it could be a bit heavy and flat tasting. I also added a good teaspoon or two of ground cayenne. Will make over and over.

Ingredients 

1 tablespoon canola oil

1 tablespoon unsalted butter

1/2 cup diced onion

3/4 cup diced carrots

4 cups peeled and cubed butternut squash

3 cups vegetable stock

salt and ground black pepper to taste

ground nutmeg to taste

1/2 cup heavy cream (optional)

Preparation of Butternut Squash Bisque

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.

Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. 

Bring to a boil, reduce heat, and simmer until vegetables are tender.

In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. 

Heat through, but do not boil. Serve warm with a dash of nutmeg.

Boudreaux's Zydeco Stomp Gumbo  It would definitely use a better sausage than pork links next time. I would suggest andouille. It makes a whole lot, so I may half the recipe next time. 

Ingredients of Boudreaux's Zydeco Stomp Gumbo

1 tablespoon olive oil

1 cup skinless, boneless chicken breast halves - chopped

1/2 pound pork sausage links, thinly sliced

1 cup olive oil

1 cup all-purpose flour

2 tablespoons minced garlic

3 quarts chicken broth

1 (12 fluid ounce) can or bottle beer

6 stalks celery, diced

4 roma (plum) tomatoes, diced

1 sweet onion, sliced

1 (10 ounce) can diced tomatoes with green chile peppers, with liquid

2 tablespoons chopped fresh red chile peppers

1 bunch fresh parsley, chopped

1/4 cup Cajun seasoning

1 pound shrimp, peeled and deveined

Preparation of Boudreaux's Zydeco Stomp Gumbo

Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. 

Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.

In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.

Gradually stir chicken broth and beer into the roux mixture. 

Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. 

Reduce heat, cover, and simmer about 40 minutes, stirring often.

Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Boudreaux's Zydeco Stomp Gumbo

Black Bean Vegetable Soup is wonderful. Usually black bean soup is thick and tastes like nothing, but black beans. I actually like the boring old black bean soup that I just described. 

Ingredients of Black Bean Vegetable Soup

1 tablespoon vegetable oil

1 onion, chopped

1 clove garlic, minced

2 carrots, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

4 cups vegetable stock

2 (15 ounce) cans black beans, rinsed and drained

1 (8.75 ounce) can whole kernel corn

1/4 teaspoon ground black pepper

1 (14.5 ounce) can stewed tomatoes

Preparation of Black Bean Vegetable Soup

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. 

Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. 

Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Black Bean Vegetable Soup

Black Bean and Salsa Soup the soup came out perfect and tasted great with quesadillas. Next time I'll probably saute some onions and add some corn for a different taste in the soup. It is definitely a keeper.

Ingredients of Black Bean and Salsa Soup

2 (15 ounce) cans black beans, drained and rinsed

1 1/2 cups vegetable broth

1 cup chunky salsa

1 teaspoon ground cumin

4 tablespoons sour cream

2 tablespoons thinly sliced green onion

Preparation of Black Bean and Salsa Soup

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Black Bean and Salsa Soup

Beaker's Vegetable Barley Soup is a very tastey hearty soup. I used a clove of minced garlic instead of garlic powder and 1/4 t crushed red pepper and 1/4 t chili powder instead of curry plus added some spices like basil and oregano.

Ingredients of Beaker's Vegetable Barley Soup

2 quarts vegetable broth

1 cup uncooked barley

2 large carrots, chopped

2 stalks celery, chopped

1 (14.5 ounce) can diced tomatoes with juice

1 zucchini, chopped

1 (15 ounce) can garbanzo beans, drained

1 onion, chopped

3 bay leaves

1 teaspoon garlic powder

1 teaspoon white sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried parsley

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon Worcestershire sauce

Preparation of Beaker's Vegetable Barley Soup

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. 

Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. 

Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. 

The soup will be very thick. You may adjust by adding more broth or less barley if desired. 

Remove bay leaves before serving.

Beaker's Vegetable Barley Soup

Delicious Ham and Potato Soup I think this could be very good with a can of corn added to it. It tastes more like a chowder than a soup.

Ingredients of Delicious Ham and Potato Soup

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Preparation of Delicious Ham and Potato Soup

Combine the potatoes, celery, onion, ham and water in a stockpot. 

Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. 

Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. 

Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.