Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

1 tablespoon vegetable oil

3/4 pound beef stew meat, cut into 1-inch pieces

1 medium onion, chopped (1/2 cup)

3 cups beef broth

1 cup dry white wine or beef broth

2 tablespoons chopped fresh thyme leaves

or

2 teaspoons dried thyme leaves

1/4 teaspoon pepper

1 bay leaf

2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained

4 medium carrots, cut into 1-inch pieces

2 medium celery stalks, cut into 1-inch pieces

Chopped fresh parsley, if desired

Crumbled cooked bacon, if desired

1. Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.

2. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.

3. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

1pound lean ground beef

1 medium onion, chopped (1/2 cup)

1/4 cup chopped green bell pepper

5 cups hot water

1 package Hamburger Helper® chili macaroni

1 teaspoon chili powder

1/2 teaspoon garlic salt

1 can (14 1/2 ounces) whole tomatoes, undrained

1 can (8 1/2 ounces) whole kernel corn, undrained

2 tablespoons sliced pitted ripe olives

1. Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain.

2. Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes; break up tomatoes. Heat to boiling, stirring constantly.

3. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, corn and olives. Cover and cook 10 minutes longer.

High Altitude (3500-6500 ft) After breaking up tomatoes, add pasta, heat to boiling and continue as directed.

This family-favorite soup may look involved, but it's really a snap to put together, and the incredible lasagna taste is worth every step.

1pound lean ground beef

1 medium onion, sliced

2 large green bell peppers, cut into 1-inch pieces

2 garlic cloves, finely chopped

2 cups water

2 cans (14 1/2 ounces each) diced tomatoes in olive oil, garlic and spices, undrained

1 can (6 ounces) tomato paste

2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)

1 tablespoon packed brown sugar

1 1/2 teaspoons Italian seasoning, crumbled

1/4 teaspoon pepper

1 1/2 cups Italian-style croutons

1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)

1. Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.

2. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.

3. Set oven control to broil.

4. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

Chicken and Broth (See Below)

2 medium carrots, sliced (1 cup)

2 medium celery stalks, sliced (1 cup)

1 small onion, chopped (1/4 cup)

1 tablespoon chicken bouillon granules

1 cup uncooked medium noodles (2 ounces)

Chopped fresh parsley

1. Make Chicken and Broth. Reserve cut-up chicken. Add enough water to broth to measure 5 cups.

2. Heat broth, carrots, celery, onion and bouillon granules to boiling in Dutch oven; reduce heat to low. Cover and simmer about 15 minutes or until carrots are tender.

3. Stir in noodles and chicken. Heat to boiling; reduce heat to low. Simmer uncovered 7 to 10 minutes or until noodles are tender. Sprinkle with parsley.

3 to 3 pounds cut-up broiler-fryer chicken

4 1/2 cups cold water

1 teaspoon salt

1/2 teaspoon pepper

1 medium celery stalk (with leaves), cut-up

1 carrot, cut up

1 small onion, cut up

1 parsley sprig

1. Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in Dutch oven or stock pot. Add remaining ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.

Mmm, dumplings. Even Mom couldn't make this heartwarming soup better--or easier!

2 cups cut-up cooked chicken

4 cups chicken broth

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme leaves

2 cloves garlic, finely chopped

1 bag (1 lb) Green Giant® frozen mixed vegetables, thawed and drained

1 cup Original Bisquick® mix

1/3 cup milk

1. In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.

2. In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.

3. Cook uncovered 10 minutes. Cover and cook 15 minutes longer

Good as gold! Caramelized onions pair perfectly with crunchy croutons in this oven-baked soup.

Parmesan Croutons (See Below)

1/4 cup butter or margarine

1 tablespoon packed brown sugar

1/2 teaspoon Worcestershire sauce

2 large onions, cut into fourths and sliced (1 1/2 pounds)

2 cans (10 1/2 ounces each) condensed beef broth

2soup cans water

1. Make Parmesan Croutons; reserve.

2. Reduce oven temperature to 325°F.

3. Melt butter in 4-quart ovenproof Dutch oven over medium heat Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture.

4. Bake uncovered about 2 hours 30 minutes, stirring every hour, until onions are deep golden brown. Stir in broth and water. Heat to boiling on top of stove. Serve with croutons.

1/4 cup butter or margarine

3 slices bread, cut into 1-inch cubes

1/4 cup grated Parmesan cheese

1. Heat oven to 400°F. Melt butter in rectangular pan, 13x9x2 inches, in oven. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered 10 to 15 minutes, stirring occasionally, until golden brown and crisp.

OK, the cheese isn't grilled, but when the melted cheese puddles in the soup and is topped with toasty croutons, it sure makes one think of that great soup and sandwich combo!

1 can (19 ounces) Progresso® Vegetable Classics tomato basil soup

2 packages (1.5 ounces each) individual-size Colby-Monterey Jack cheese blend cubes, from 7.5-ounce package

1/2 cup croutons, divided into

2 resealable snack-sized food storage plastic bags

1. Heat soup as directed on can.

2. For each serving, pour warm soup into small insulated bottle. Pack in lunch bag with cheese cubes, croutons and plastic spoon.

3. At lunchtime, add cheese cubes and croutons to soup.

One potato, two potato, five potato soup! Easy, flavorful, creamy potato soup is just five potatoes away.

1 1/2 cups water

5 medium potatoes, peeled and cut up

1 medium celery stalk, sliced (1/2 cup)

1/4 cup water

1 cup milk

3/4 teaspoon salt

1/8 teaspoon white pepper

2green onions, thinly sliced

1. Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.

2. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.

3. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.

Warm and hearty! This rich Italian soup combines sausage, broccoli, tomatoes and, best of all, pasta.

1 pound turkey Italian sausage links, cut into 1-inch pieces

2 cups broccoli flowerets

1 cup uncooked mostaccioli pasta (3 ounces)

2 1/2 cups water

1/2 teaspoon dried basil leaves

1/4 teaspoon fennel seed, crushed

1/4 teaspoon pepper

1 can (28 ounces) Progresso® Italian-style peeled whole tomatoes, undrained

1 can (18.5 ounces) Progresso® French onion soup

1. Cook sausage in 4-quart Dutch oven over medium -high heat , stirring occasionally, until brown; drain.

2. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.

3. Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.

Warm their tummies with "soup-er" easy Quick Italian Soup. It’s made quickly with Hamburger Helper® dinner mix, ground beef and veggies.

1 pound lean ground beef

1 medium onion, chopped (1/2 cup)

1 package Hamburger Helper® lasagna

5 cups hot water

1 can (14 1/2 ounces) whole tomatoes, undrained

1 can (8 1/2 ounces) whole kernel corn, undrained,

or

1 cup frozen whole kernel corn

2 tablespoons grated

Parmesan cheese

1 small zucchini, chopped (1 cup)

1. Cook beef and onion in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain.

2. Stir in hot water, Sauce Mix, tomatoes, corn and cheese; break up tomatoes. Heat to boiling, stirring constantly.

3. Reduce heat; cover and simmer 10 minutes, stirring occasionally.

4. Stir in uncooked Pasta and zucchini. Cover and cook 10 minutes longer. Sprinkle each serving with additional grated Parmesan cheese, if desired.

High Altitude (3500-6500 ft) After breaking up the tomatoes in the pot, add the uncooked Pasta. Heat to boiling, stirring constantly; reduce heat. Cover and simmer 10 minutes. Add zucchini; cover and cook 10 minutes.

Family-favorite ravioli noodles from Hamburger Helper® dinner mix star in a beefy soup that makes for a hearty meal.

1pound lean ground beef

6 cups hot water

1 package Hamburger Helper® ravioli & cheese

2 cups Green Giant® frozen mixed vegetables

2 tablespoons instant minced onion

2 cloves garlic, finely chopped

1 can (14 1/2 ounces) diced tomatoes, undrained

1 cup small curd creamed cottage cheese

Shredded Parmesan cheese, if desired

1. Cook beef in Dutch oven over medium high heat, stirring occasionally, until brown; drain.

2. Stir in hot water, uncooked Pasta, Sauce Mix, frozen vegetables, onion, garlic and tomatoes. Heat to boiling, stirring occasionally.

3. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until pasta is tender (sauce will thicken as it stands). Remove from heat; stir in cottage cheese and Topping Mix (dry). Serve with Parmesan cheese.

High Altitude (3500-6500 ft) Simmer about 22 minutes.

The delicate flavor of cantaloupe blends into the perfect soup! This cool, refreshing warm-weather soup is sure to please.

1 large cantaloupe, peeled, seeded and chopped (4 pounds)

3 tablespoons sugar

2 tablespoons chopped fresh mint leaves

1/2 cup sour cream

1/4 cup dry white wine or white grape juice

2 teaspoons grated orange peelFresh mint leaf

1. Place cantaloupe, sugar and 2 tablespoons mint in food processor or blender. Cover and process until smooth.

2. Stir together cantaloupe, sour cream, wine and orange peel. Garnish with mint leaves.

Travel to France via your slow cooker with a delicious French onion soup that takes only 15 minutes to prep. Voilà!

7 small onions, cut in half and thinly sliced (7 cups)

1 tablespoon butter or margarine, melted

2 tablespoons sugar

2 dried bay leaves

1 1/2pounds beef stew meat

3 cans (10 1/2 ounces each) condensed beef consommé

1/4 cup dry sherry or apple juice

1 cup apple juice

1/4 teaspoon dried thyme leaves

8 slices (1/2 inch thick) French bread, toasted

2 cups shredded Swiss cheese (8 ounces)

1. Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.

2. Cover and cook on Low heat setting 9 to 10 hours or until onions are deep brown.

3. Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to High. Cover and cook 10 minutes or until hot. Remove bay leaves.

4. To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.

This gumbo is going to "get ya" with its flavorful blend of ingredients.

3/4 pound boneless skinless chicken thighs, cut into 1-inch pieces

1/4 pound fully cooked smoked sausage (two 5-inch sausages), chopped

2 medium celery stalks (with leaves), sliced (1 1/4 cups)

1 large carrot, chopped (3/4 cup)

1 medium onion, chopped (1/2 cup)

1 can (14 1/2 ounces) stewed tomatoes, undrained

5 cups water

2 tablespoons chicken bouillon granules

1 teaspoon dried thyme leaves

1 package (10 ounces) frozen cut okra, thawed and drained

3 cups hot cooked rice

Red pepper sauce, if desired

1. Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker.

2. Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat setting 20 minutes longer.

3. Spoon soup over rice in soup bowls. Serve with pepper sauce.

Soup's on! Bursting with big, juicy chunks of meat, hearty barley and a harvest of yummy vegetables, this soup is a meal in itself.

1 1/2 pounds beef stew meat

1 small bell pepper, chopped (1/2 cup)

3/4 cup 1-inch pieces green beans

3/4 cup chopped onion

2/3 cup uncooked barley

2/3 cup fresh whole kernel corn

1 1/2 cups water

1 teaspoon salt

1 teaspoon chopped fresh thyme leaves

or

1/2 teaspoon dried thyme leaves

1/4 teaspoon pepper

2 cans (14 ounces each) beef broth

2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained

1 can (8 ounces) tomato sauce

1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

Enjoy Italian-inspired soup your way, with just 3 ingredients and 15 minutes!

2 cans (19 oz each) Progresso® Vegetable Classics tomato basil soup

1 package (9 oz) refrigerated cheese-filled tortellini

2 tablespoons grated Parmesan cheese

1. In 3-quart saucepan, mix soup and tortellini. Heat to boiling over medium -high heat , stirring occasionally.

2. Reduce heat; cover and simmer 4 to 5 minutes or until tortellini are desired doneness. Sprinkle individual servings with Parmesan cheese.