Squash Soup (Christy)

4 Cup Cooked squash butternut or banana ( I usually bake the squash in the oven and then scrape it out of the skins)

Simmer the following ingredients until soft
3 cups chicken broth
2 small onions diced
3 medium carrots chunked
2 small apples chunked
1 cup diced potatoes

When veggies are soft put all the ingredients in blender, including the squash and the rest of the ingredients. Blend until smooth.

1 TBSP salt
1/4 cup butter
1 tsp sage (I usually start with less and then add more to taste)
3/4 tsp pepper
dash nutmeg

Put back in pot and add 2 Cups of milk + 1 cup cream. I usually don't add the cream bud add extra milk depending on how thick I want it, or you can add a can of evaporated milk which will make it a little creamier without the "real" Cream.

Zucchini Garden Chowder (Christy)

A great way to use up your big, extra zucchinis from the garden

2 zucchini chopped
1 onion chopped
2 TBSP minced parsley
1 tsp dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
1/4 tsp pepper
3 cup chicken broth
1 tsp lemon juice
1- 14 1/2 oz can of diced tomatoes
1-12 oz can evaporated milk
1- 10oz pkg frozen corn
1/4 cup grated Parmesan
2 cups shredded cheddar cheese
pinch of sugar

In a soup pot, saute zucchini, onion, parsley, basil and butter until tender
Stir in flour, salt and pepper, then gradually add chicken broth and lemon juice. Bring to a boil
Mix well, stir for 2 minutes then add tomatoes, milk, corn, bring to a boil then reduce heat. Cover and simmer for 5 minutes. Stir in Cheese just before serving

NOTE: for a low fat soup you can substitute the butter for a TBSP or 2 of olive oil, use fat free evaporated milk and leave out the cheese. It still tastes GREAT!!

Taco Soup

1 lb. Ground beef - browned
1 pkg. Taco seasoning
1 can Diced tomatoes
2 cans Corn
2 cans Beans (mix or match - kidney, pinto etc.)
1 can Tomato sauce

Combine all ingredients and do not drain the cans. Heat on the stove or in a crock pot. Add grated cheese, tortilla chips and sour cream to the top and enjoy!

I just noticed that Jamie already posted a recipe almost identical to this, but I'll share it anyway! :)

Chicken Salsa Soup

4 boneless, skinless chicken breasts
1 tsp. Garlic Powder
1 TBS Ground Cumin
1/2 tsp. Chipotle Chile Powder
6 Cups Chicken Broth
1 16oz. jar Mild or Med. Salsa
1 15 oz. can Corn (drained)
1 15 oz. can Black Beans (drained and rinsed)
1/4 C chopped Cilantro

Cook chicken breasts, then shred or cube. Put chicken, garlic, cumin, chile powder, chicken broth, salsa, corn, beans and half of the cilantro into crock pot. Simmer together until heated.

Serve with remaining cilantro, cheese, sour cream, lime and crushed tortilla chips.

Serves 8-10

Chili

1-2 lbs hamburger
1 medium green pepper
1 medium yellow or white onion
1 can water
2 cans dark red kidney beans
2 cans tomatos
1 can tomato sauce
dice green pepper and onion, brown with 1-2 lbs hamburger (depending on how meaty you like your chili) Drain off fat and place in crockpot. Add Drained Kidney beans, canned tomatoes, tomato sauce, 1 can water. Add spices, stir and cook on low heat for 6-8 hours or high heat for 4-6 hours.

Spices
1 heaping TBSP of chili powder
2-4 cloves of garlic minced
1/2 tsp pepper
1/2 tsp oregano
1/2 tsp basil
1 tsp ground cumin
1 tsp salt.

Easy Taco Soup

1 lb hamburger browned
2 cans of Corn (Drained)
2 cans of Red Kidney Beans (drained)
1 package dry taco mix
1 large can of Tomato Juice

Heat in large pan
Serve with corn chips, cheese, sour cream, etc...