Soup recipe?

can someone help me out, I LOVE SOUP... especially CHILI, BEAN SOUP, POTATO SOUP, vegetable soup..... ALL HOMEMADE... so can someone send me recipes for these soups plz?Soup recipe?
Best source for soup recipes: Food Network - Alton Brown.





i.e. http://search.foodnetwork.com/food/recip…





Click on the link %26amp; choose your recipe.Soup recipe?
I am going to give you some. But I am going to claim my space first!





Potato Sausage Soup





1 lb. Sausage (mild or hot breakfast sausage)


5-6 potatoes (sliced or chopped)


6 slices of bacon


1 onion (chopped)


3 stalks celery (chopped)


1 large can or box chicken broth


1 pint heavy whipping cream


Spinach or Kale (fresh)





In large pot cook bacon until crisp, set aside, cook sausage and celery and onion until done, Drain any remaining grease. Add chicken broth and add potatoes. let it cook about 20 minutes. Add heavy cream, spinach or kale and crumbled bacon.





Serve with a crusty bread for dipping!





Bean Soup





I lb. ground beef


i onion (chopped)


3 stalks celery (chopped)


1 large bottle V-8 Juice


1 tbs. Rice Wine Vinegar


1 tbs. Oregano


1/2 tsp Thyme


1/2 tsp Basil


1 Can Light Red Kidney Beans


1 Can Great Northern Beans


1 Can Mixed Beans


Hot Sauce (to taste)





Cook Hamburger and onion and celery in same pot, add v-8 Juice and spices, along with vinegar. Add beans and simmer.





Serve with a salad or crust bread again for that dipping!





Chicken Soup with a Twist





Rotisserie Chicken (de-boned)


Potatoes 4 (cut in one inch pieces


Carrots (cut in one inch pieces)


1 Large Can chicken stock or broth


1 can Tomato Sauce





In the Chicken Broth cook the potatoes and carrots until tender, add the chicken and tomato sauce, add more chicken broth if you need. Add how ever many sprinkle of hot sauce it takes to make it the way you like it. Easy and good!
I've made this before and it's soooo good!





Baked Potato Soup





INGREDIENTS


12 slices bacon


2/3 cup margarine


2/3 cup all-purpose flour


7 cups milk


4 large baked potatoes, peeled and cubed


4 green onions, chopped


1 1/4 cups shredded Cheddar cheese


1 cup sour cream


1 teaspoon salt


1 teaspoon ground black pepper








DIRECTIONS


Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.


In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.


Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
This is not bean but pea soup, it's my polish grandmothers recipe and it's awesome, even without the meat. You can use vegetable broth instead of beef if you prefer, enjoy!








Split Pea, Ham, %26amp; Sausage Soup





12 oz dried split peas


2 -14 oz cans beef broth


16 oz polish or kielbasa sausage, cut in bite size pieces


1 cup chopped ham


1 cup chopped carrots


1 onion, chopped


1 bay leaf


salt and pepper, to taste





Put peas, broth, ham, carrots, onion, bay leaf and seasonings in crock-pot.


Brown sausage in skillet and add to crock-pot. Fill to 2” from top with water, cover, and cook on low for 10 hours or high for 5 hours. Remove lid for last hour to thicken or add cornstarch mixed with cold water to soup. Remove bay leaf. Serve with cornbread and honey butter.
Try allrecipes.com they have some good ones on there.
This one's one of my favorites...





Zuppa Toscana





1lb hot Italian sausage


3 cloves garlic, chopped


4 large russet potatoes, cut into bite-sized pieces


1 3lb 1.5oz can (or 6 cups) chicken broth


3 cups water (or more if you want a thinner soup)


6 cups chopped kale, loosely packed


1 cup heavy cream


+ salt %26amp; pepper to taste


freshly grated parmesan to sprinkle on top





On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.


Spoon into bowls %26amp; sprinkle with grated parmesan





I hope you love it as much as I do!