Minestrone Soup

2 pounds ground beef, browned with:
1 teaspoon salt
½ cup chopped celery
½ cup chopped onion
1/3 cup diced green pepper

Add:
1 quart tomatoes
1 quart water
2 large carrots, peeled and sliced
2 cups beef broth
2 cans tomato sauce
1 tablespoon dried parsley
½ teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon pepper
½ teaspoon garlic salt
1 15 ounce can garbanzo beans
1 16 ounce can green beans
1 15 ounce can kidney beans
1 ¼ cups penne macaroni, uncooked
Parmesan cheese, for garnish

In a large pot, combine all ingredients except beans and pasta. Bring to a boil and then simmer over low heat for about 20 minutes. Add beans. Bring back to a boil and add pasta. Cook 15-20 minutes or until pasta is tender.

Garnish with cheese when serving.

Baked Potato Soup

4 Idaho baking potatoes (approx. 4 cups of baked potato pulp—if you are using regular Idaho potatoes you may only need 2!)
2/3 cup butter
2/3 cup flour
6 cups milk
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper
4 green onions-chopped and divided
12 slice bacon-cooked and crumbled and divided
1¼ cups cheddar cheese-shredded and divided
8 ounces sour cream

Wash, dry and bake potatoes in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop our pulp. Set aside. Melt butter in heavy saucepan over low heat; add flour, stirring constantly until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt peppers, 2 tablespoons green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onion, bacon and cheese.

Creamy Tomato Soup

4 tablespoons unsalted butter
1 slice bacon, finely chopped
1 Spanish onion, diced
1 carrot, chopped
1 stalk celery, finely chopped
4 cloves garlic, finely chopped
5 tablespoons flour
4 ½ cups chicken broth
1 (28 ounce) can whole, pealed tomatoes (1 quart bottled)
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 ¾ teaspoon kosher salt
Fresh ground black pepper

Heat the abutter in a large soup pot over medium heat. Add the bacon and cook stirring until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrot, celery, and garlic and cook covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in flour and cook, stirring for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme and bay leaf together with kitchen string and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.

Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.

Whisk in the heavy cream, salt and pepper to taste. Divide among warm soup bowls and serve immediately.