Savory Minestrone Soup by Watchlady

6 slices bacon, finely chopped
1 cup chopped onion
1/2 cup chopped celery
garlic powder(optional)
1 tsp crushed basil leaves
1 can Beef Broth
1 Can Tomato Soup
1 can Bean w/Bacon Soup
1 & 1/2 soup cans water
1 - 16 oz can tomatoes (undrained)
3/4 cup uncooked macaroni
1/2 tsp salt

In dutch oven, brown bacon and cook onion and celery with garlic & basil until tender. Stir in soups, water, tomatoes, macaroni and salt. Bring to boil. Cover. Reduce heat, simmer about 25-30 min. Stir occasionally.

Oodles of Noodles Soup(Quick Cooking magazine)

3/4 lb. boneless skinless chicken breasts, cubed
2 medium carrots, sliced
1 small onion, chopped
2 celery ribs, sliced
1 garlic cloved, minced
6 cups water
1/4 tsp pepper
2 pkgs (3 oz each) chicken ramen noodles

In a large saucepan coated with non-stick cooking spray, saute the chicken, carrots, onion, celery and garlic until chicken is no longer pink. Add water, pepper and contents of seasoning packets from the noodles.Bring to a boil.
Cover and simmer for 20 minutes. Break up noodles and add to soup and cook 3 more minutes or until noodles are tender

Outback Steakhouse Walkabout Soup by Carrie in Florida

8 cups water
8 cubes dried beef bouilion
3 medium white onions
1 teaspoon salt
1 teaspoon black pepper
3/4 cup all purpose flour
1 cup heavy cream
1 1/4 cups shredded Cheddar cheese, divided
1/4 cup shredded Monterey Jack cheese

Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve.
Cut the onions into thin slices, then quarter the slices. Add to the broth. Add salt and pepper. Bring the mixture back to boiling, then turn heat down and simmer, uncovered, for one hour. While stirring, sift the flour into the soup. Continue to stir if any large lumps of flour develop. Be careful when you stir; aggressive agitation or using a whisk may tear the onions apart.
As the soup continues to cook, any lumps should dissolve. After 30 minutes of additional simmering, add the cream and one cup cheddar cheese. Continue to simmer the soup for another 5 to 10 minutes. Serve the soup hot after sprinkling a tablespoon each of shredded Monterey Jack and Cheddar on top. Serves 4
Note: If you are worried about lumping, use Wondra Flour or make a slurry of flour and water.

Roma Tomato Soup by Chris in Western Australia

This is a great thick and creamy tomato soup. It is a large recipe, which makes it great for winter holiday family gatherings or for freezing & re-heating later when you don't want to cook from scratch some nights. Serves 15.

6 T. Olive oil
4 large carrots, sliced
1 large onion, sliced
1 T. Dry basil leaves
3 (28- to 32-oz.) cans whole peeled Roma tomatoes, or 1 (6-pound. 7-ounce) can whole peeled Roma tomatoes
1 quart chicken broth
1 pint heavy or whipping cream
Salt and pepper, to taste

Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion and basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes and broth and simmer 20 minutes.
Remove from heat and allow to cool slightly. Puree soup in food processor, in batches, until smooth; return to saucepan. Stir in cream and heat, over low heat, just until heated through. Season, to taste, with salt and pepper.

Potato Garlic Soup by Evelyn

One medium onion
2 tablespoon oil
6 large cloves of garlic
3-4 large baking potatoes

Take one medium onion, cut into pieces and place in saucepan with a large tablespoon of oil and brown the onion. Slowly add 6 large cloves of garlic (finely chopped) and brown (adding another spoonful of oil slowly). Add 3-4 large baking potatoes (chopped into small lumps) and lightly brown quickly. Then add one pint of water. Season with salt and pepper and watch.
At that point it is up to taste and consistency. If you like a thick soup then only add water sparingly, but if you like a thinner soup then add more liberally.
You might also want to add 2 teaspoons of butter near the end to make it more creamy, you could also add a sprinkling of parsley.
In the end you should have a beautiful soup which smells delicious and wafts around the kitchen

Hamburger Soup

1 lb. extra lean ground beef
1 16 oz can tomatoes, cut up
2 medium onions, chopped
2 medium carrots, sliced
2 stalks celery, chopped
1/3 cup pearl barley
1/4 cup catsup
3 beef boullion cubes
2 tsp seasoned salt
1 tsp basil
1 bay leaf

In large kettle cook the ground beef until browned. Drain fat. Stir in remaining ingredients and 5 cups water. Bring to boiling. Reduce heat, cover, and simmer for 1 hour. Season to taste with salt and pepper. Remove bay leaf before serving. Serves 6.

Chili and Cheddar

1 lg. tomato juice
1 lg stewed tomatoes
3 lb. ground beef, fried
3 cans hot chili beans
2 tsp chili powder
celery salt

Combine all ingredients and simmer. When serving, top with: shredded cheddar cheese

Easy Vegetable Soup by Watchlady

1 # of hamburger, browned and drained
1 pkg of hamburger helper mix (Beef Pasta)
1 can of diced tomatoes (drained)
1 small can of peas (optional)
1 small can of carrots (optional)

Cook hamburger in a large kettle or dutch oven. Drain. Add package of Beef Pasta hamburger helper and tomatoes. Add water.. (I usually guess at that.. depending on how much juice you want).
Simmer for about 1/2 hour... add the peas and carrots... simmer just long enough to heat up the vegetables.
I saw this on a package years ago but didn't write it down. So.. I basically guess now at how much to put in.

Split Pea Soup by Bonnie in Georgia

One 1lb package of dried split peas
8 cps hot water
1 cp diced ham
1 cp diced potatoes (diced small)
Grated carrot to taste and for color
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pepper
1/3 cp condensed milk

You may add other spices if you wish and adjust these to taste. You may also add more potatoes and/or carrots if you'd like a soup that is a little heartier.
Bring water to a boil, add all the spices you want to use and the peas. Allow to boil for 15 minutes, stirring now and then. Reduce heat to a med simmer and cook for 30 min. At this point you should 'mash' the soft peas. You can use a fine potato masher, or strain out the bulk of the peas and mash them thru a strainer. I have a hand held wand mixer that I use and if you have one you can do this step right in the pot your cooking in.
After you have done the mashing, add the potatoes and carrots and continue to cook on med simmer for 20 to 30 min. till the potatoes are tender...stirring so the soup won't stick to the bottom of the pan.
I serve this with butter crackers or crusty bread. Enjoy ~