Here are two of our favorites -- these, plus the Taco Soup already posted, are our winter warmers!
ITALIAN BEEF SOUP
1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves minced garlic
1 16 oz. Can diced tomatoes
1 15 oz. Can tomato sauce
1 15-oz. Can red kidney beans with juice
2 cups water
5 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon oregano
½ teaspoon sweet basil
½ teaspoon black pepper
Sauté garlic in a bit of olive oil. Add ground beef and brown. Add onion, celery and carrots. Add diced tomatoes, tomato sauce, kidney beans, water and spices. Bring to a boil. Simmer until vegetables soften.
Pasta option: Add ¼ cup of small pastas such as Acini Di Pepe, Rizo, etc. I add ¼ cup each of three small pastas when making a double batch.
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TURKEY PASTA SOUP
1 cup uncooked small pasta shells
1 lb. lean ground turkey
2 medium onions chopped
2 garlic cloves minced
3 cans 14 ½ oz. reduced sodium chicken broth
2 cans 15oz. white kidney beans (light red kidney) or cannelli beans
2 cans 14 ½ oz. Italian diced tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seed crushed
1 teaspoon pepper
½ teaspoon salt
¼ teaspoon crushed red pepper
Sauté garlic in olive oil. Add ground turkey and brown. Add broth, beans tomatoes and spices. Add onions. Bring to a boil. Add pasta. Simmer 15 minutes.