Hearty Chicken Rice Soup

10 cups Swanson® or College Inn® chicken broth
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped fresh parsley
1/2 tsp. white pepper
1/2 tsp. thyme
1 bay leaf
¾ lb. boneless chicken breasts cut into cubes
2 cups cooked rice
2 tbsp fresh lime juice

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay in a large
pot. Bring to boiling. Stir once or twice, then reduce heat; and simmer
uncovered 10 to 15 minutes. Add chicken simmer, uncovered 10 minutes or
until chicken is cooked. Remove and discard bay leaf.

Stir in rice and lime juice just before serving. Garnish with lime slices.

Makes 8 servings

New England Style Turkey Chowder

2 cups diced cooked turkey
2 cans (17oz each)Del Monte® cream style corn
2½ cups milk
1 cup chicken broth
1 cup diced potato
1/2 cup finely shredded carrot
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. white pepper

Mix all ingredients in large saucepan. Bring to boiling over high heat.
Reduce heat, covered and simmer 20 minutes, stirring occasionally.

6 to 8 servings

Norwegian Pea Soup

3½ quarts water
1 lb. whole dry yellow peas or split yellow peas, rinsed
1½ cups finely chopped carrots
1½ cups finely chopped onions
¼ tsp. cumin
2½lbs. shank and fully cooked ham

Kavli® Croutons:
1/3 cp margarine
1 small garlic
1½ cups coarsely broken Kavil® Norwegian Thick-Style Crispbreads
2 tbsp. chopped parsley

1 cup thinly sliced celery
2 tbsp. olive oil

Place 7 cups of water and peas in heavy, large saucepan. Bring to a boil over
high heat; boil 2 minutes. Remove from heat. Cover and let soak 1 hour.
Drain peas; discard water. (If using split peas, omit this step.)

Return peas to heavy large saucepan. Add remaining 7 cups water, carrots,
onions and cumin. Bring to a boil over high heat. Reduce heat to low. Cover
and simmer 1 hour; stirring occasionally. Add ham; cook 1 hour more,
stirring occasionally.

Meanwhile prepare Kavli Croutons: Melt margarine in large skillet over medium
heat. Add garlic, cook and stir several minutes. Add crispbreads. Cook and
stir until croutons are lightly browned. Stir in parsley.

Add celery to soup mixture and cook until peas mash easily, stirring
occasionally. Remove ham; cut into cubes. Brown ham in hot oil in large
skillet over medium-high heat. Return to soup; heat through. Serve topped
with Croutons.

Makes about 6 servings

Minestrone

3 medium carrot, coarsely chopped
3 stalks celery, coarsely chopped
2 medium onion, chopped
1 large potato, peeled and cut into 3/4" pieces
1/4 lb green beans, trimmed and cut into 1" pieces
2 medium zucchini, cut into 1/2" slices
1/2 lb cabbage, coarsely shredded
1 medium garlic, minced
1/3 cup olive oil
3 tbsp margarine
2 (28oz. each) cans College Inn® Beef Broth
1½ cup water
1 28oz can Hunt's® Italian plum tomatoes
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. rosemary
1 bay leaf
1 can cannelloni beans

Heat oil and margarine in 5 qt pot. Add onions; sauté, stirring occasionally
until soft and golden but not brown 6 minutes. Stir in carrots and potato;
sauté 5 minutes. Stir in zucchini, sauté 3 minutes. Stir in cabbage
and garlic; cook 1 minute. Add broth, water and liquid from tomatoes
to pot. Chop tomatoes coarsely and add to pot. Stir in salt, basil,
rosemary, and bay leaf. Heat to a boiling point; reduce heat to low
simmer, covered and stirring occasionally for 1 to 1½ hours.

Rinse and drain cannelloni beans. Add bean to soup. Cook, uncovered over
medium low heat, stirring occasionally until soup is thickened,. 30 to 40 minutes
longer, Remove bay leaf

Serve with Parmesan cheese sprinkled over soup, if desired.

Makes 12 cups

Lentil Brown Rice Soup

1 envelope Lipton® Onion Mushroom Recipe® soup mix
4 cup water
3/4 cup lentils, rinsed and drained
1/2 cup uncooked Uncle Ben's® Brown Rice
1 14oz can Hunt® whole peeled tomatoes, undrained and coarsely chopped
1 medium carrot, coarsely chopped
1 large celery, coarsely chop
1/3 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1 tbsp fresh chopped parsley
1 tbsp apple cider vinegar

In large stockpot, combine onion recipe soup mix, water, lentils, rice, tomatoes,
carrot, celery, and herbs. Bring to a boiling, and then reduce heat and
simmer. Cover and stir occasionally for 45 minutes or until lentils
and rice tneder5 stir in remaining ingredients.

Makes 3 servings

Italian Vegetable Soup

1 lb. bulk Italian sausage
2 cups chopped onion
2 garlics finely chopped
7 cups water
4 medium carrots, pared and sliced
1 28oz. can tomatoes, undrained and broken up
2 tbsp. Knorr’s® Beef Flavor Bouillon
1 tsp. Italian seasoning
1½ cups coarsely chopped zucchini
1 15oz. can garbanzo beans drained
1 cup uncooked rotini or elbow macaroni

In large Dutch oven, brown sausage, onion and garlic; pour off fat. Add water,
carrots, tomatoes, bouillon, Italian seasoning; bring to a boil.
Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini.
Cover; cook 15 to 20 minutes or until rotini is tender. Garnish as desired.
Refrigerate leftovers.

Makes about 2½ quarts

Italian Style Chili

1 lb. ground beef
¾ cup chopped onion
1 26oz. Classico® Di Napoli Pasta Sauce
1½ cups water
1 14oz. can whole tomatoes, undrained and broken up
1 4oz. can sliced mushrooms, drained
2 oz. sliced pepperoni
1 tbsp. Knorr® Beef-flavor Instant bouillon
1 tbsp. chili powder
2 tsp. sugar

In large Dutch oven, brown meat with onion; pour off fat. Add remaining
ingredients; bring to a boil. Reduce heat; simmer uncovered 30 minutes,
stirring occasionally. Garnish as desired. Refrigerate leftovers.

Makes about 2 quarts