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This easily prepared soup is made with canned black beans which are pureed with sauteed onion, garlic and green bell pepper.
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Using canned cream of chicken as a base, you can have a quick and simple pot of tortellini soup by adding the pasta, more cooked chicken, and spinach.
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Each bite of this delicious, puréed soup is loaded with great vegetable flavor...it serves a crowd, and it's ready in less than one hour.
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A hearty dose of red pepper flakes, ground ginger, black pepper, and sage make this soup unforgettable.
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Croutons and slices of Swiss cheese create a crust over this soup made with sauteed onions, a package of au jus mix and cans of chicken and beef broth.
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A thick vegetarian soup made from a selection of fresh vegetables. Suitable for any time of the year but designed for an Irish winter!
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A recipe for creamy, crab soup by celebrated Chef Mario Batali.
cooking.nytimes.com
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
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This is an awesome autumn twist on the traditional French Onion soup. Apple cider and brandy make it a cozy dish for those chilly fall afternoons.
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Creamy potato sausage soup is a warm and comforting meal perfect with a side of bread for dipping.
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A delicious blend of potatoes, vegetables, and chunks of ham in a wonderful creamy soup. Everyone that has ever tasted it has said that it was the best potato soup they have ever had, honest!
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Broccoli cooked in chicken broth is combined with milk, processed American cheese food and onion sauteed in margarine to create a rich soup which is popular with children.