I know it's hot to think soup,,,but what's your favorite soup recipe?

Pasta E Fagioli Soup




Ingredients

1 ½ teaspoons oil
1 pounds Ground beef, chicken or turkey
1 cup onion, chopped
¾ cup carrot, slivered or finely chopped
¾ cup celery, diced
2 cans diced tomatoes
1 can red kidney beans, rinsed and drained
1 can white kidney beans, rinsed and drained
2 32 ounce containers of Low sodium beef broth or stock
1 ½ teaspoons dried oregano
1 ¼ teaspoons black pepper
2 ½ teaspoons fresh parsley, chopped (or 1 ¼ teaspoons dried parsley leaves)
¾ teaspoon hot sauce
24 ounces your favorite spaghetti sauce
4 ounces dried pasta shell macaroni, or other pasta




Directions

1. Saute beef, chicken or turkey, in oil in large 8 quart stock pot until meat is browned. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse the beans and add to the pot. Also add beef broth or stock, oregano, pepper, hot sauce, and noodles. Add chopped parsley. Simmer until celery and carrots oare tender, about 45 minutes.

2. To serve, ladle into individual bowls and garnish with, sliced jalapenos, hot sauce, shredded Monterey Jack, or cheddar cheese, sour cream, tortilla chips, bread sticks, or garlic toast. All Garnishes are optional.



Notes

Chorizo Cod and Potato Stew



Ingredients

2 tablespoons EVOO (extra virgin olive oil), twice around the pan
½ pound chorizo or andouille sausage, thinly sliced
5 red or white boiling potatoes, cut in half, then thinly sliced into half moons
1 large onion, chopped
1 carrot, peeled, cut in half lengthwise, and sliced into half moons
4 garlic cloves, chopped
Salt and black pepper
1 cup dry white wine (eyeball it)
1 14 ounce can diced fire roasted tomatoes
1 quart chicken stock
2 jarred roasted red peppers, chopped
1 ½ pounds fresh cod, cut into 2 inch chunks
½ cup fresh flat leaf parsley, a couple of generous handfuls, chopped



Directions

1. Preheat a soup pot over medium high heat with the EVOO. Add the sliced chorizo and cook, stirring frequently, for 2 minutes. Add the potatoes and continue to cook for 2 minutes. Add the onions, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the fire roasted tomatoes, chicken stock, and roasted red peppers, bring up to a simmer and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the cod. Gently simmer for 3 to 4 minutes, or until the fish is cooked through. Finish the soup with the parsley, taste for seasoning, and serve.


Notes I could not find fire roasted tomatoes, and only used 3 boiling potatoes and 24 ounces of cod. It is GREAT! Very Tasty And a little different version of Guyla?s Cioppino. And a bit spicier., But not too hot.