Soup Formula

7 cups water
6 cups Roma (plum) tomatoes, quartered
2 carrots, chopped
1 onions, quartered
2 pounds boneless pork loin, cut into 1 inch cubes
2 teaspoons salt

4 red bell peppers, quartered and seeded
2 large onions, chopped
4 stalks celery, chopped
5 cloves garlic, chopped
5 cups chicken stock
4 bay leaves
2 (28 ounce) cans diced tomatoes, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1 cup grated Parmesan cheese
salt and black pepper to taste
2 cups refrigerated cheese tortellini (optional)

1 pound Newfoundland style salt beef
2 cups yellow split peas
10 cups water
3 carrots, chopped
1/2 turnip, peeled and cut into 1/2-inch pieces
1/2 teaspoon ground black pepper

1 pound ground beef
1/2 cup chopped onion
14 cups water
1 (28 ounce) can diced tomatoes, undrained
1 envelope onion soup mix
3 tablespoons Worcestershire sauce
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon celery salt
1/8 teaspoon pepper
1/2 cup uncooked long grain rice

3 tablespoons butter
1 onion, diced
2 large carrots, diced
3 stalks celery, diced
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

1 pound dried baby lima beans
4 1/2 cups water
salt and pepper to taste
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can peeled and diced tomatoes
8 large potatoes, peeled and cubed
3 cups shredded cabbage
1 (16 ounce) container sour cream

6 1/4 cups dry great Northern beans
3/4 pound smoked ham shank
12 cups water
3 tablespoons ham base
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 teaspoon garlic powder
salt and pepper to taste

1 tablespoon olive oil
3 cups onion, chopped
8 cloves garlic, chopped, divided
1 carrot, diced
3 teaspoons ground cumin
2 teaspoons salt
1 red bell pepper, diced
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup water
1 cup orange juice
1 pinch cayenne pepper, or to taste

1 small onion, thinly sliced
1/4 teaspoon minced garlic
1 tablespoon canola oil
1 teaspoon butter
2 medium tomatoes, sliced
1 teaspoon sugar
1/4 teaspoon salt
Dash pepper
1/3 cup tomato paste
2 tablespoons all-purpose flour
1 1/4 cups cold water, divided
1/3 cup fat-free half-and-half
1 teaspoon minced fresh dill

1 (14.5 ounce) can chicken broth
6 cups water
1 small onion, peeled and diced
1 bay leaf
3 sprigs Italian flat leaf parsley
2 sprigs fresh thyme

4 cups water
1 1/2 cups dried brown lentils, rinsed and drained
1 1/2 pounds Swiss chard – rinsed, stems removed and cut into 1/2 inch slices
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
3 tablespoons chopped fresh cilantro
1/2 cup lemon juice
salt to taste
1 lemon, cut into wedges