Due to space and time, I'll post several links for these! Hearty in recipes usually means thick and chunky. You will find potatoes are the choice of most, due to the soup base flavor and consistency they give, as well as "chunky". You can always "play" and substitute this for that......and make your own versions. Enjoy! [url]http://www.recipesource.com/soups/soups/02/rec0294.html[/url] Chunky Leek-Potato Soup, [url]http://www.garvick.com/recipes99m/3-potato-soup.htm[/url] Chunky Potato-Broccoli Soup, [url]http://recipes.wailana.com/ch[/url] unky-corn-soup.htm Chunky Corn Soup, [url]http://www.recipesource.com/soups/soups/04/rec0459.html[/url] Chunky Vegetable-Split Pea Soup, [url]http://www.souprecipe.com/az/VgtblBfChnkySp.asp[/url] Vegetable Beef Chunky Soup, [url]http://www.bbc.co.uk/food/recipes/db/9/N/newpotatoprawnmussel_569.shtml[/url] Seafood Chunky Soup, [url]http://www.24hourfitness.com/html/nutrition/recipes/soups/stew/[/url] Hearty Stews-Chili, [url]http://www.24hourfitness.com/html/nutrition/recipes/soups/soup/chunky_pot_soup/[/url] Chunky Turkey Soup, [url]http://www.minutemeals.com/pages/recipes/soups/so0036.htm[/url] Chunky Potato Soup and Meal,

How do you like your pizza?? Thin? Thick? Thicker??? Here are basic dough recipes for each: Abbreviations: teas. / tsp. = teaspoon Tbsp. = Tablespoon oz. = ounce ~*~*~*~*~*~*~*~*~ ~*~*~*~*~*~*~*~*~ Thin Crust Dough 1 envelope dry yeast 1/ 4 teaspoon sugar 3/ 4 cup lukewarm water (105 F) Stir yeast and sugar into water, let sit for 8 minutes or so. In a bowl (or food processor) mix 1 3/ 4 cups unbleached all-purpose flour or bread flour 1/ 2 teaspoon salt Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10-20 seconds. By hand, mix with a sturdy spoon until ready to knead. On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible). Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and top with desired ingredients. Bake at 500F in pre-heated oven for 8-12 minutes, the edges will turn a nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs. ~*~*~*~*~*~*~*~*~ ~*~*~*~*~*~*~*~*~ NY Style Dough 1 1/ 2 cups warm water (105F) 4 1/ 2 cups flour 1 Tbsp. olive oil 2 1/ 2 teas. sugar 2 1/ 2 teas. salt 1/ 2 teas. yeast In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into portions: 6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes) Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1-2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape. Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily. After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide the pizza into the oven. ~*~*~*~*~*~*~*~*~ ~*~*~*~*~*~*~*~*~ Sicilian Thick Crust (makes a 17 1/ 2" X 11 1/ 2" Pizza) 4 cups All-Purpose flour 1 teas. salt 4 Tbsp. oil 2 pkgs. dry yeast 1 1/ 2 cups of warm water (105F) Mix yeast, 1/ 2 cup flour, and 1/ 2 cup water in a bowl covered with plastic wrap. Let rise for 15 minutes. Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture. Mix in remaining flour. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled (1 to 2 hours). Punch dough down and put in ziploc bag in the refrigerator until ready to use. Preheat oven to 500F. Remove dough from refrigerator when ready to shape into crust. Punch down dough thoroughly and roll out dough on a floured surface. Lightly oil (olive) a 17 1/ 2" X 11 1/ 2" X 3/ 4" pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan. Let rest for 10-15 minutes (while you prepare toppings). Stretch out dough again (it will have receded) and place desired toppings. Cook in center of oven until crust is golden brown.