Soup Formula

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

1 tablespoon sesame oil
1 onion, chopped
2 cloves minced garlic
2 (32 ounce) cartons chicken broth
2 green onions, chopped
1 tablespoon sesame oil
salt and pepper to taste
1 (15 ounce) package frozen pot stickers (any filling)
1 (12 ounce) package frozen stir-fry vegetables

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1/2 teaspoon fennel seed
1 cup clam juice
1/2 (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
1/4 cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

4 cups water
3 cubes chicken bouillon
1 onion, chopped
1 banana pepper, seeded and diced
1 (15.5 ounce) can hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chilies, undrained
1 (14.5 ounce) can diced tomatoes, undrained
2 (10.75 ounce) cans cream of chicken soup
2 (12.5 fl oz) cans white chicken, drained
4 1/2 teaspoons garlic powder
3 tablespoons lime juice
5 dashes hot pepper sauce (such as Frank’s RedHot(r))
3 tablespoons dried cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper to taste