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A good soup can warm you heart and soul, especially on chilly days when it makes the house feel all warm and cozy. There are so many different kinds of soup along with variations that it's difficult to choose. The following are my personal favorites.

Two-Cheese Cream Of Potato Soup

- 1/2 pound of Colby cheese
- 1/2 pound of American cheese
- 7 potatoes, diced
- 1 can of corn

- 1 onion, chopped
- 2 cups of carrots, diced
- 1/3 cup of margarine or butter
- one cup of milk
- 1 can of green beans
- 4 cloves of garlic, finely chopped
- chicken bouillon

Saute the garlic and onions until they appear transparent then add the vegetables and cover with water. Add the chicken bouillon and bring it to a boil. Lower the heat and cook until done.

Melt about 3 tablespoons of butter. Stir in 6 tablespoons of flour and the milk. Over low heat, bring it to a boil and stir as it thickens then pour it over the vegetables. Add the cheese, a little at a time, stirring as it melts.

This soup is called Stracciatella, known as Easter soup.

Stracciatella is a type of Italian egg drop soup where an egg mixture is stirred into chicken broth making egg strands. Stracciatella became known as Easter soup because the egg symbolizes the tomb of the Lord, Jesus Christ. A baby chick fights its way out of the egg for its life, as did the Savior when He came out of the tomb to give life to all. If you've never had it before, you should try it. It's really very good.

Stracciatella Soup:

- 10 cups of chicken broth
- 4 eggs
- 3 tablespoons of Parmesan
- 4 table spoons of semolina
- dash of nutmeg

Combine the cheese, semolina, eggs, parsley, nutmeg and one cup of broth then whisk lightly. Put the rest of the broth in a pot and bring it to a boil. Add the egg mixture and whisk swiftly to separate the egg into fine pieces. Reduce the heat and cook another 3 minutes, whisking constantly. Top with Parmesan cheese.

Southwestern style Bean Soup

- 7 cups dried beans (soaked overnight)
- 1 small can of tomato paste
- 3 tablespoons of Chili powder
- 2 bell peppers, chopped
- 1/2 cup cilantro, chopped
- 4 cloves of garlic, chopped
- 1 can of tomatoes
- 2 onions
- salt/pepper

Put all ingredients into a pot, cover with water and bring it to a boil. Lower the heat, cover and cook two hours. Check the water level now and then in case you need to add more water. Salt & pepper to taste.

Cream Of Broccoli Soup

- 1/2 teaspoon of garlic powder
- 4 cups broccoli, chopped
- 2 cups of diced potatoes
- 2 cans chicken broth
- 1 cup of chopped onions
- 1 bay leaf
- 1 cup of shredded cheddar cheese
- 1 can evaporated milk
- salt/pepper

Spray your Dutch oven with oil spray. Saute the onions for a minute or two then add 2 cups of the broccoli, the potatoes, bay leaf, broth, garlic and bring it to a boil. Lower the heat, cover, and simmer until vegetables are fully cooked. Fish out the bay leaf. Put about half of mixture in a blender and process about 20 or 30 seconds then do the rest of the mixture. Put it back in the pan, and add the rest of the broccoli, milk, and cheese. Cook on low to medium until the broccoli is done.

Try them all!

Learn more about this author, Pat Lunsford.
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