6 cups unsalted chicken stock

1 pound dried Great Northern beans, sorted of debris and rinsed

1 bay leaf

1 tablespoon chopped fresh thyme

1 ½ teaspoons kosher salt

½ teaspoon black pepper

3 garlic cloves, chopped (about 1 Tbsp.)

3 celery stalks, cut into 1/2-inch pieces (about 1/2 cup)

2 large carrots, cut into 1/2-inch pieces (about 1 cup)

1 small yellow onion, cut into 1/2-inch pieces (about 1 cup)

1 large, meaty ham bone (about 4 lb.)

Stir together chicken stock, Great Northern beans, bay leaf, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup. 

2-1/2 pounds bone-in chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

1 large onion, chopped

1 garlic clove, minced

10 cups chicken broth

4 celery ribs, chopped

4 medium carrots, chopped

2 bay leaves

1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

3 cups uncooked kluski or other egg noodles (about 8 ounces)

1 tablespoon chopped fresh parsley

1 tablespoon lemon juice

Optional: Additional salt and pepper

Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard all but 2 tablespoons drippings. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

1/2 cup cup steak sauce

1 carton (32 ounces) beef broth

1-1/2 pounds red potatoes, cubed

1 1/2 pounds beef stew meat, cut into 1/2-inch pieces

1 package (16 ounces) frozen vegetables of your choice, thawed

2 cups water

1 medium onion, chopped

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Combine steak sauce and remaining ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender.

 Ham Bean and Potato Soup

3/4 4 pound fully cooked ham, cubed

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons butter

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

3 cups chicken broth

2 cups water

1 cup diced peeled potatoes

3/4 cup diced carrots

3/4 cup diced celery

1/4 teaspoon pepper

1/2 cup frozen peas

2 tablespoons minced fresh parsley

In a large saucepan, sauté the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.

1 pound ground beef

1 medium onion, chopped

1/2 large green pepper, chopped

4 garlic cloves, minced

8 cups beef broth

2 cans (14 1/2 ounces) Italian steed tomatoes

1 package (9 ounces) frozen cut green beans

1 can (8 ounces) tomato sauce

1 cup ditalini or other small pasta

1 tablespoon Worcestershire Sauce

2 teaspoons dried oregano

1 teaspoon dried basil

1/ teaspoon pepper

In a Dutch oven, cook the beef, onion, and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and pasta are tender. 

Chicken Tortilla Soup

2 tablespoons olive oil

1 large onion, chopped

1 can (4 ounces) chopped green chiles

2 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 teaspoon ground cumin

1 can (15 ounces) tomato sauce

1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained

5 cups reduced-sodium chicken broth

1 rotisserie chicken, shredded, skin removed

1/4 cup minced fresh cilantro

2 teaspoons lime juice

1/4 teaspoon salt

1/4 teaspoon pepper

Crushed tortilla chips

Shredded Monterey Jack or Shredded Cheddar

 In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chiles, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken. Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.

Tuscan Soup

1 small onion, chopped

1 small carrot, sliced

1 tablespoon olive oil

2 cans (14-1/2 ounces each) chicken broth

1 cup water

3/4 teaspoon salt

1/4 teaspoon pepper

1 can (15 ounces) cannellini beans, rinsed and drained

2/3 cup uncooked small spiral pasta

3 cups thinly sliced fresh escarole or spinach

In a large saucepan, sauté onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted.