Only five pantry ingredients simmering with chicken broth creates a comforting and easy-to-make soup that has surprising a depth of flavor for a recipe that's ready in just 25 minutes.

Ingredients

• 6 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1 tsp. onion powder
• 1/2 tsp. dried basil leaves, crushed
• 1/4 tsp. garlic powder
• 1 pkg. (about 9 ounces) frozen mixed vegetables
• 1 cup uncooked medium egg noodles

• Stir the broth, onion powder, basil, garlic powder and vegetables in a 3-quart saucepan. Heat to a boil over medium-high heat. Stir in the noodles. Cook for 5 minutes or until the noodles are done.

Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.

Ingredients

• 1-1/2 to 2 pounds fresh or frozen fish heads and tails
• 1 medium carrot, chopped (1/2 cup)
• 1 stalk celery with leaves, chopped
• 1 small onion, chopped (1/3 cup)
• 3 sprigs parsley
• 1 bay leaf
• 3 whole black peppers
• 6-1/2 cups cold water
• 1/2 cup dry white wine or water
• 1 tablespoon lemon juice

• Thaw fish heads and tails, if frozen; rinse. Place in a 4-quart Dutch oven with vegetables, parsley, bay leaf, peppers, and 3/4 teaspoon salt. Add water, wine, and lemon juice.
• Bring to boiling. Reduce heat' simmer, covered for 45 minutes. Strain through cheesecloth. Use as directed in recipe. Store unused stock in the refrigerator for three days or in the freezer for up to 6 months. Makes 7 cups.
• Nutriton facts are provided per cup of fish stock.

• Calories 0, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 256 mg, Carbohydrate 0 g, Total Sugar 0 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
• Percent Daily Values are based on a 2,000 calorie diet

Sweet potatoes and peanut butter form the base for this creamy soup that gets a kick from green onions and ground red pepper. It's special enough to serve to guests, but easy enough to make on a weeknight.

Ingredients

• 2 tbsp. vegetable oil
• 2 large onions, diced (about 2 cups)
• 2 large carrots, diced (about 1 cup)
• 1 tbsp. minced fresh ginger root
• 1/4 tsp. ground red pepper
• 6 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• large sweet potatoes, peeled and diced (about 3 cups)
• 1 cup creamy peanut butter
• 1/3 cup sliced green onion or chives
• 1/3 cup chopped peanut

• Heat the oil in a 4-quart saucepot over medium heat. Add the onions, carrots and ginger and cook until they're tender-crisp. Add the red pepper and cook for 1 minute.
• Stir the broth and sweet potatoes in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Stir in the peanut butter.
• Place 1/3 of the broth mixture in a blender or food processor. Cover and blend until smooth. Pour into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the pureed mixture to the saucepot. Cook over medium heat until the mixture is hot. Season to taste. Divide the soup among 8 serving bowls. Top each serving of soup with the green onions and peanuts.

Ingredients

• 4 ounces bacon (about 4 slices), cut into thin strips
• 2 tablespoons extra-virgin olive oil
• 1 large leek (white and light green parts), cut in half, rinsed of grit, and finely diced
• 2 medium carrots, peeled and finely diced
• 1 rib celery, finely diced
• Kosher salt and freshly ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1-1/2 cups dried French green lentils (or brown lentils), sorted through and rinsed
• 6 tablespoons chopped fresh cilantro
• 1 cup plain yogurt
• 2 tablespoons chopped fresh mint

• Cook the bacon in the oil in a large saucepan or pot over medium heat, stirring occasionally, until it's brown and crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the leek, carrots, and celery to the pan, season with salt and pepper, and cook, stirring occasionally, until the vegetables soften and just start to brown, about 7 minutes. Stir in the cumin and coriander and cook for 30 seconds. Stir in the lentils and 5 cups water and season with salt and pepper. Bring to a boil, reduce the heat to a gentle simmer, cover, and cook until the lentils become tender but not mushy, about 45 minutes. Stir in 1/4 cup of the cilantro and the reserved bacon. Thin with water, if necessary, to get the consistency you like. Taste for salt and pepper.
• In a small bowl, mix the yogurt with the remaining 2 tablespoons cilantro and the mint and season with salt. Ladle the soup into serving bowls, top with a dollop of the yogurt, and serve immediately.

Dunk these king-size homemade croutons in soups or toss into salads.

Ingredients

• 1 8-ounce thin baguette
• 1/2 cup butter or margarine
• 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1/8 teaspoon garlic powder

• Cut baguette in half horizontally. Cut bread into strips 3-1/2-inches long by 1-inch wide (or a length that will fit into gift container); set aside. In a 12-inch skillet melt butter or margarine. Stir in basil and garlic powder. Add half the crouton sticks, stirring until coated with butter mixture. Arrange crouton sticks in a single layer in a shallow baking pan. Repeat with remaining crouton sticks.
• Bake, uncovered, in a 300 degree F oven for 25 to 30 minutes or until crouton sticks are dry and crisp, turning once. Cool completely. Store, tightly covered, at room temperature for up to 3 days or in the freezer for up to 3 months. Makes about 24 sticks.
• 3. To Present This As a Gift: You will need an antique refrigerator dish from the '40s or '50s, or another brightly colored vintage container; and clean vintage tea towel or fabric napkin.First arrange the crouton sticks in the container. Put the lid on to keep the sticks airtight. Wrap the container with a napkin or tea towel. Or try this: If you do not have a lid for the container, place the sticks upright, cover with colored cellophane, and wrap with a kitchen towel.

• Calories 62, Total Fat 4 g, Saturated Fat 3 g, Cholesterol 11 mg, Sodium 99 mg, Carbohydrate 5 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 3%, Vitamin C 0%, Calcium 1%, Iron 1%.
• Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 3 tbsp. unsalted butter
• 2 large onions, chopped (about 2 cups)
• 4 cups Swanson® Chicken Broth (regular, Natural Goodness or Certified Organic)
• 4 cups peeled and diced kabocha squash *
• 1/2 cup heavy cream
• 8 slices bacon

• Heat the butter in a 6-quart saucepot over medium heat. Add the onions and cook until tender. Add the broth and squash. Heat to a boil. Reduce the heat to low. Cook for 30 minutes or until the squash is very tender.
• Pour half of the squash mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining squash mixture. Return to the pot and stir in the cream. Season to taste. Keep warm.
• Cook the bacon in a 12-inch skillet over medium-high heat 5 minutes or until bacon is crisp. Remove the bacon with a fork and drain on paper towels. Crumble bacon into bite-size pieces.
• Divide the soup among 6 serving bowls. Top each bowl of soup with some of the bacon.

• *Easy Substitution Tip: Substitute 1 package (20 ounces) frozen butternut squash for the kabocha squash.

So few ingredients, so much flavor! Even better, this quick-and-easy soup recipe made with ravioli freezes well, so make an extra batch.

Ingredients

• 2 pounds butternut squash
• 2 14-1/2-ounce cans vegetable broth
• 1/2 cup water
• 1/8 teaspoon cayenne pepper
• 1 tablespoon margarine or butter
• 1 9-ounce package refrigerated cheese ravioli
• 1 tablespoon molasses (optional)

• Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.
• In a large saucepan, combine squash, broth, water, and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
• Transfer one-fourth of the squash-and-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat until all of the mixture is blended.
• Return blended mixture to large saucepan. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, for 5 minutes. Add the margarine or butter, stirring until just melted.
• Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot squash mixture into bowls. Divide cooked ravioli among bowls. If desired, drizzle with molasses. Makes 5 side-dish servings.

• Prepare soup as directed, except do not add ravioli. Cool soup. Transfer to an airtight container. Store in the refrigerator up to 2 days or label and freeze for up to 2 months. To reheat, transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes or until heated through, stirring often. Cook ravioli as directed and serve with soup as directed.

• Calories 259, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 52 mg, Sodium 933 mg, Carbohydrate 36 g, Fiber 2 g, Protein 10 g. Daily Values: Vitamin A 95%, Vitamin C 40%, Calcium 18%, Iron 10%.
• Percent Daily Values are based on a 2,000 calorie diet

Serve this creamy, golden squash soup as a side dish at your holiday meal.

Ingredients

• 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus additional for pan
• 3 pounds butternut squash, halved lengthwise and seeded
• 2 cups packed cilantro sprigs
• 1 cup finely grated fresh Parmigiano-Reggiano
• 1/2 cup pine nuts, toasted
• 3 large garlic cloves (1 chopped and 2 sliced)
• 1 can (14-1/2 oz.) chicken broth
• 1 large onion, sliced
• 2 tablespoons finely grated peeled fresh ginger

• Preheat oven to 400 degree F and arrange rack in center; lightly oil a shallow baking pan. Place squash, cut side down, in pan and roast until tender, about 1 hour. Turn squash over and, when cool enough to handle, scoop out flesh into a bowl and mash.
• While squash is roasting, pulse together cilantro, cheese, nuts, and chopped garlic in a food processor until finely chopped. Add 1/2 cup oil in a slow stream with the motor running until pureed. Transfer to a serving bowl; salt and pepper to taste, for pesto. (Can be made up to 2 days ahead. Keep chilled in an airtight container, covering surface with plastic wrap.)
• Bring broth and 3 cups water to a simmer in a small saucepan. Remove from heat and keep warm, covered, Heat remaining 2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add onion and cook, stirring, until golden brown, about 8 minutes. Add sliced garlic and cook, stirring, 1 minute. Remove pan from heat. Stir in ginger and squash until combined well. Blend together squash mixture and broth (use caution when blending hot liquids), in batches, until smooth, transferring to a large saucepan.
• Heat soup over moderate heat; season with salt and pepper. Add additional water if needed to reach desired consistency. Ladle soup into bowls and drizzle each with 1 tablespoon pesto. Serve remaining pesto on the side. Makes 8 servings.

• Calories 225, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 6 mg, Sodium 269 mg, Carbohydrate 21 g, Fiber 4 g, Protein 6 g.
• Percent Daily Values are based on a 2,000 calorie diet

Not only is yellow corn a good source of vitamin B, magnesium, and thiamin, it also contains carotenoids (organic pigments with health benefits) not found in white corn. Ani Phyo likes to add a handful of vitamin A-rich spinach or soft lettuce to the chowder. "Then it becomes part-soup, part-salad," she says.

Ingredients

• 3 1/4 cups fresh yellow corn kernels, from 4 large ears
• 2 cups water
• 1/2 cup raw cashews
• 6 tablespoons extra-virgin olive oil
• small garlic clove
• 2 kosher salt
• 1 1/2 teaspoons chopped cilantro leaves
• Freshly ground pepper

• In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic, and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro, and a sprinkle of pepper, then serve.

• The corn chowder can be refrigerated overnight.

Cooking a hearty main-dish soup is quick and easy with a Hamburger Helper® mix.

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 medium onion, chopped (1/2 cup)
• 1/4 cup chopped green bell pepper
• 5 cups hot water
• 1 box Hamburger Helper® chili macaroni
• 1 teaspoon chili powder
• 1/2 teaspoon garlic salt
• 2 cups diced tomatoes (from 28-oz can)
• 1 can (11 oz) Green Gianti® Mexicorni® whole kernel corn with red and green peppers, undrained
• 2 tablespoons 2 tablespoons sliced pitted ripe olives

• In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.

• Calories 330 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 990mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 8g); Protein 18g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 6%; Iron 20%. Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat, 1/2 Fat. Carbohydrate Choices: 2 1/2.
• Percent Daily Values are based on a 2,000 calorie diet