Black Bean Soup

2 15 oz cans black beans rinsed
1 1/2 C water
2 tsp chicken better than bullion
1 16 oz jar salsa
(opt) 1 pint shredded chicken

Cooked rice

Heat all together and serve over Rice, top with sour cream and cheese

Curried Sweet Potato, Butternut Soup

1 Qt Chicken Broth
1 Large Onion, Chopped
3 Cloves Garlic
4 C butternut squash. Peeled and seeded and chopped
4 C  sweet potatoes. Peeled and chopped
1/2 - 1 can coconut milk
1 tsp salt
1-2 tbsp curry powder
1-2 tsp Tumeric.

Throw everything in a pot except for the spices and coconut milk and cook until soft.
Throw into a blender and then add the spices and the coconut milk. Adjust the spices as needed.
Then enjoy!

Clairie's Potato Soup

2 large russet or red potatoes ( peel if russet, I leave skins on for red)cooked and mashed. I use left    over baked potatoes, or could use left over mashed potatoes
1 med onion diced or 4 green onions sliced
small dab of butter
splash of olive oil
1 can cream of chicken soup
1-2  cans chicken broth (add 1 and then the other if thinner consistency desired. Or can add little bullion and water)
1 8 oz cream cheese
6 slices bacon cooked and crumbled
8-10 slices pepperoni chopped small
Cajun or creole seasoning to taste approx. 1tsp. Go light and adjust
handful of grated cheese

Saute onion in butter and olive oil until soft
add soup, cream cheese, and broth. mix until combined well
add mashed potatoes,crumbled bacon, and chopped pepperoni and mix.
add seasoning to taste, and handful of cheese
Serve

Minestrone Soup

29 oz chicken stock
1 can 28 oz crushed Italian tomatoes undrained
1 1/2 C carrots chopped
3 small zucchini cut in 1/2" slices
1 med yellow bell pepper cut into 1/2 " pieces
1 onion diced
2 cloves garlic minced
2 tsp dried marjoram leaves
1 tsp salt
1/4 tsp pepper
1/2  C uncooked rice
1/4 C rinsed Kidney beans
1/2 lb cooked sausage
1/4 C chopped fresh basil leaves

Mix all ingredients except basil in 3 1/2 -6 qt slow cooker.
Cover and cook on low heat 6-8 hours or until vegetables are tender.
Stir in Basil

7 servings

Creamy Chicken and Wild Rice Soup

Ingredients:
4 C Chicken Broth
2 C water
2 Cooked, boneless skinless Chicken breast
 breast halves shredded
1 4.5 oz pkg quick cooking long grain
  and wild rice with seasoning pkg
1/2 tsp salt
1/2 tsp black pepper
3/4 C flour
1/2 C butter
2 C heavy cream (can use 1/2 and 1/2)

In a large pot over medium heat, combine broth, water, and chicken.
Bring just to a boil, then stir in rice, reserving seaon pkg
Cover and remove from Heat

In a small bowl, combine salt, pepper and flour.  In a med. saucepan over med heat, melt butter.  Stir in season pkg until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by Tbsp to form a roux.  Whisk in cream, a little at a time, until fully incorporated and smooth.  Cook until thickened.  About 5 minutes

Stir cream mixture into broth and rice.  Cook over med heat until heated through, 10-15 minutes.