Mimi's Famous French Onion Soup

2 Tablespoons butter
2 pounds yellow onions, halved and sliced
4 cans beef broth (14 oz)
1 can beef consomme
1/4 Cup Romano Cheese, grated
salt and pepper to taste

Melt the butter ina heavy-bottomed pot and saute onions over medium low heat until they soften and turn golden brown.  Keep stirring so they don't burn.  Add beef stock and simmer for 10 minutes.  Whisk grated cheese into soup and season with salt and pepper.

Pour into ovenproof soup crocks.  Top with toasted sliced French bread and grated cheese (Gruyere, Mozzarella, Swiss or Parmesan).  Broil until cheese melts and remove from oven.

Zuppa Toscana (Olive Garden)

1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Remove casing from sausage and saute in saucepan with garlic and onion. Place potatoes, chicken broth, and water in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, garlic, onion, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.  I sometimes thicken mine with cornstarch because I like it a little thicker

White Bean Chili - Temple Mortenson

6 - 10 oz cans white beans and broth
1-10 oz can chicken broth
1 med, fine chopped onion
2-3 garlic clove or 1/2 tsp powder
2 tsp oregano
3 tsp ground cumin
1 tsp pepper
4-4oz cans mild diced green chilies
4-chicken breasts, equal to 4 C cooked cubed chicken

This recipe fits a large crock pot, can be cut in half to fit a small one.
Combine all of the ingredients in a large crock-pot, w/o the chicken and broth.  Because I don't drain the beans or chilies I start with one can of broth, if it is not soupy enough then add the 2nd can.  I put 4-5 frozen chicken breasts (depending on the size) in the crock-pot at the same time.  Do not add salt.  Stew all day or night on low 8-10 hours or on high for a shorter time, till chicken is cooked.  Remove chicken breast, cube then mix in with chili.  If you like your chili thick it can be thickened with a water cornstarch mix.  Serve with white tortilla chips, and top with shredded cheese or sour cream.