Tortellini, Bean and Pesto Soup

2	tablespoons butter or margarine
1	garlic clove, finely chopped
1	medium carrot, cut into julienne strips
1	medium onion, chopped (1/2 cup)
1	medium celery stalk, chopped (1/2 cup)
6	cups water
2	teaspoons vegetable or chicken bouillon granules
1	can (19 oz) red kidney beans, drained, rinsed
1	package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
1	tablespoon chopped fresh parsley
1/4	teaspoon pepper
6	tablespoons basil pesto
6	tablespoons freshly grated Parmesan cheese

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1. Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
2. Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
3. Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Cowboy Soup

1 pound browned ground beef
1 envelope taco seasoning
1 envelope ranch dressing mix
1 can drained corn (or a few handfuls of frozen corn)
1 can ranch style beans (I haven't been able to find these in Ohio so I just add another can of a different kind of bean)
1 can black beans (drain and rinse)
1 can Rotel
1 can stewed tomatoes (put them in blender first)
1 can pinto beans

Put it all in the crockpot and let it simmer for a few hours. Add a can of tomato sauce if it's too thick. Serve with cheese and sour cream on top. Great with tortilla chips or cornbread.

*** My friend had a brilliant idea.... make cowboy soup one night and then have navajo tacos the next night with the leftovers. Yum!!!

Potato Soup

1. Boil 12 cups of diced potatoes
2. Slice carrots and put them in for the last few minutes
3. Drain when not quite done (because they'll continue to cook in the soup and you don't want them to be mushy)
4. Add 2 cans of cream of mushroom soup and one quart half & half
5. Bring to a boil
6. Add cubed ham, 1 1/2 tsp pepper, 1 1/2 tsp garlic powder, 1 1/4 tsp salt, 1/2 tsp oregano
7. Serve with shredded cheese on top
   

Chicken Enchilada Soup

3 Tbs butter
1 cup green bell pepper, diced
1 cup onion, diced
1 can (4 oz) chopped green chilies, drained
1 Tbs chili powder
1 tsp cumin
1 1/2 cups monterey jack cheese, shredded
2 (10 3/4 oz) cans of cream of chicken soup
6 cups chicken broth
2 cups diced cooked chicken (2 cans Costco chicken)
about 12 corn tortillas, cut into 1/2 inch strips
1 1/2 cups sour cream

In a 3 quart sauce pan melt butter over medium heat. Add onions and pepper, cook until soft (about 3 min). Add chilies, chili powder and cumin and stir constantly for 2 minutes.

Add chicken soup and broth. Wisk the soup and broth until smooth.

Over medium heat, stir in tortillas, sour cream and cheese. Stir until cheese is melted and sour cream is blended.
Add chicken and heat through.

Remove from heat and serve immediately.

Yummy toppings include:
tortilla strips
avacado/guacamole
sour cream
more shredded cheese