School is back in full swing after the Christmas break, and our kids are as busy as ever. With their very busy schedules, sometimes I am not sure when they will be in from school and work. I always keep a casserole or soup in the refrigerator so we can have a quick warm-up snack or supper. Today I liked the idea of soup recipes, and these are the ones that jumped out at me. Enjoy on these cold January days.

Southwest Fiesta Soup

• 2 pounds lean ground beef
• 2 medium onions, finely chopped
• 2 medium green sweet peppers, chopped
• 2 (16 ounce) jar medium or hot salsa
• 2 (15 to 16 ounce) cans black beans, well rinsed and drained
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 1 (14 1/2 ounce) cans golden hominy, rinsed and drained
• 1 1/2 cups frozen loose-pack diced hash brown potatoes
• Sour cream
• Snipped fresh cilantro, optional

Chopped bottled roasted red sweet peppers, optional

Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- to 6-quart Dutch oven. Stir in onions, peppers, salsa, and black beans. Cover; cook at a simmer for 3 to 3 1/2 hours.

Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro and chopped bottled roasted red sweet peppers. Makes 6 servings.

Turkey Alphabet Soup

• 4 cups turkey broth or reduced-sodium chicken bouillon
• 1 can (16 ounce) petite diced tomatoes
• 1 cup chopped onion
• 1 cup peeled and thinly sliced carrots
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups thinly sliced cabbage
• 2 cups cooked turkey, cut into 1/2-inch cubes
• 1/2 cup alphabet pasta

In a 5-quart saucepan over medium-high heat, combine broth, tomatoes, onion, carrots, Italian seasoning, salt and pepper; bring to a boil. Reduce heat to low, simmer 10 to 15 minutes, until carrots are tender. Add cabbage, turkey and pasta; return to boil. Immediately reduce heat, simmer 5 to 10 minutes, until cabbage and pasta are tender. Makes 8 servings.

Butternut Squash Bisque

• 1 small butternut squash (1 pound) peeled, cut up and seeded or 1 (10 ounce) package frozen or fresh diced butternut squash
• 2 tart apples (Granny Smith), peeled, cored and coarsely chopped
• 1 medium yellow onion, peeled and coarsely chopped
• 1 pinch rosemary
• 1 pinch marjoram
• 4 cups chicken broth
• 2 thick slices French bread, trimmed and cubed
• Salt and ground pepper
• 2 egg yolks
• 1/4 cup heavy cream

Combine all ingredients, except yolks and cream, in a large saucepan. Bring to boil, reduce heat and simmer until the vegetables are soft, 35 to 45 minutes.

Puree the vegetables, a small amount at a time. Beat yolks and cream together. Beat in a little of the hot soup. Combine the vegetables and cream mixture. Bring to a boil, but do not boil. Garnish with additional diced apples. Serves 6.

Slow Cooker French Onion Soup

• 1 large sweet onion
• 5 cups beef or veggie broth
• Salt and pepper to taste
• 4 slices Gouda cheese

Chop onion. Place onion and broth in a slow cooker. Cook on low for 6 to 8 hours. Just before serving, ladle soup in bowls. Top with cheese slices. Place under oven's preheated broiler. When cheese is bubbly, serve while piping hot. Serves 4.

Clam Bisque

• 10 ounces minced clams
• 1/2 cup finely chopped celery
• 3 tablespoons butter, divided
• 2 tablespoons flour
• 1 cup milk
• Clam juice
• 1 cup chicken broth
• 1 cup mashed potatoes
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 teaspoon parsley
• 1 teaspoon grated raw carrot

Drain clams; save juice. Saute celery in butter for 5 minutes over low heat. Melt 2 tablespoons butter in top of double boiler. Add flour, stir well. Add milk slowly. Stir constantly to keep smooth. Add clam juice and chicken broth. Add potatoes and seasonings. Cook for 5 minutes. Add clams and celery. Cook 5 minutes but do not boil. Add parsley and carrots. Stir and serve.

Slow-Cooker Loaded Baked Potato Soup

• 8 slices bacon, chopped
• 1 onion, finely chopped
• 2 tablespoon flour
• 1 (32 ounce) carton fat-free reduced-sodium chicken broth, divided
• 3 pounds large baking potatoes (about 6), peeled, cut into 1/2-inch cubes
• 1 (8 ounce) package Kraft brand shredded triple cheddar cheese with a touch of Philadelphia, divided
• 1/2 cup milk
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 minutes or until crisp-tender. Stir in flour; cook and stir 1 minute. Add 1 cup broth; cook and stir 2 minutes or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on low 8 to 10 hours, or high 5 to 6 hours. Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1 *½ cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 minutes or until heated through. Place bacon on paper towel-covered microwaveable plate. Microwave on high 20 to 30 seconds or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives. Sprinkle with freshly ground black pepper just before serving if desired. May serve with crispy crackers on the side. Makes 8 servings.

Lemon Garlic Artichoke Soup

• 1 tablespoon butter
• 1 (13.75 ounce) can artichoke hearts, drained
• 1/4 cup chopped celery, or less according to taste
• 1/4 cup chopped or frozen carrots
• 1 tablespoon minced garlic
• 1 1/2 cups of chicken stock, less if you want it a little thicker
• 1 medium sized lemon, half juiced, the other half left alone
• 1/2 cup whole milk
• Salt and pepper to taste
• Cayenne pepper to taste (optional)

In a saucepan, melt butter over medium heat. Add minced garlic, celery, and carrots; cook until soft. Add chicken stock, artichoke hearts, salt and pepper to the pan. Lower the heat and let simmer for about 10 minutes. Use an immersion blender, or transfer to a blender and puree until smooth. Add in the lemon juice from the half of the lemon, squeeze the other lemon slightly and just drop it into the pan. Let this come to a boil, and then simmer for about 5-10 minutes. Add in milk and let it heat through but do not boil. Top with cayenne pepper if desired. Makes 2 servings.

Hearty Beef and Barley Soup

• 1 pound beef top round steak, cut into 1/2-inch cubes
• 1 tablespoon canola oil
• 3 (14 1/2 ounce) cans beef broth
• 2 cups water
• 1/3 cup medium pearl barley
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 3 tablespoons minced fresh parsley
• 1 cup frozen peas

In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; just heat through. Yield: 2 *¼ quarts or about 9 servings.

Have a great week, and until next time, happy cooking.