Chunky Chicken Noodle Soup

1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
6 cups Progresso ® Chicken Broth (store bought, or use water and bouillon cubes)
1-1/2 cups diced cooked chicken
1 teaspoon salt (Do NOT add this salt if you use bouillon cubes)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Directions
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.

Speedy Chili

Prep time: 1 minute
Cook time: 6 minutes
Yield: 8 servings


1 lb. Cooked Ground beef
1 15.5-oz can low-sodium red kidney beans, drained and rinsed
1 15.5 oz. can black beans, drained and rinsed
1 packet Taco Seasoning (Taco Bell is best)
8-oz can tomato sauce (no salt added)
14.5-oz can Italian diced tomatoes, undrained
1/2 Tbs chili powder
1/2 tsp ground cumin

Optional garnishes:
• 1/4 cup low-fat sour cream
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup chopped onion
• Dash hot sauce

1. In a 6-quart Dutch oven or heavy pot, combine all the ingredients and cook over high heat 6 minutes, or until heated through, stirring occasionally to prevent sticking. If the chili bubbles too vigorously, reduce heat to medium-high.

2. Serve warm, garnished with sour cream, shredded cheese, chopped onion, or hot sauce, if desired.

JACKIE'S CHEESE SOUP

4-5 CUPS OF POTATOES, CUBED
2 CUPS OF CARROTS, CHOPPED
2 CUPS OF CELERY, CHOPPED
1 CUP ONIONS, CHOOPED FINE
2 1/2 CUPS WATER
Bring to boil 20 min. ADD pkg. chopped broccoli the last 7 min & stir in
1 cube of butter
6 chicken boullion cubes
1 tsp dry mustard
1/2 pepper
2 lbs "velveeta cheese," cut in chunks
2 cups milk mixed with 3 cans of cream of chicken soup
do not boil, stir often until cheese melts.

YUMMMMMMMMMMMMMMMMM!!!!!

Minnestroni Soup

1 can 28oz stewed tomatoes
1 pound hamburger, browned and drained
1 quart water
2 large carrots, sliced ½-inch thick
2 cans 8oz tomato sauce
2 cups beef broth
1 tablespoon dried parsley leaves
½ teaspoon ground basil
1 teaspoon dried oregano leaves
¼ teaspoon pepper
½ teaspoon garlic salt
2 tablespoons dry onion
1 can 15oz garbanzo beans, drained
1 can 16oz green beans, drained
1 can 15oz kidney beans, drained
1 ¼ cups mostaccioli macaroni
¼ cup parmesan cheese

Combine water and carrots and cook until tender. Add all of the other ingredients, except macaroni and cheese. Bring to a boil, then add macaroni, and cook until macaroni is tender. Serve, and top with cheese. -Juanita Sannar

Taco Soup

1- 1 ½ pound ground beef
1 medium onion, chopped
1 (16oz) can stewed tomatoes
1 (16oz) can corn, un-drained
1 (8oz) can tomato sauce
½-1 package taco seasoning
1 (16oz) can kidney beans, un-drained
Grated cheese
Sour cream

Brown beef with onion and drain off fat. Add the rest of the ingredients, except for the cheese and sour cream. Bring to a boil and simmer 45 minutes. Can serve with tortilla chips and garnish with cheese and sour cream. Good reheated. -Juanita Sannar

Clam Chowder

10 medium potatoes
3 cans clam juice
2 cans chopped clams
1 pound bacon
1 large onion
2 cans creamed corn
2 cups half and half
1 cube butter
Instant potatoes
Thyme

Peel and cut potatoes. Boil in clam juice. Fry bacon until crisp. Saute onion in bacon grease. When potatoes are fork tender, add undrained clams, crumbled bacon, onions, cream corn. Simmer for at least one hour. Add butter and half and half. Heat but do not boil. Add instant potatoes to desired thickness. -Shirley Law

Leek Soup

6-8 potatoes diced
1 bunch leeks, Cut into 1 inch cubes
Mainly white part & little of green part.
Boil in 9 cups water until tender.
Salt and pepper to taste. Puree, then add 1 cup milk & 6 Tbl butter.

Simmer about 1 hour. Let stand for 2 hours. Serves 8

Corn Chowder with Fresh Herbs and Smoked Ham

2 cans (14 1/2oz each) chicken broth
1/2 Cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig each fresh thyme and tarragon
2 cans (16oz each) whole potatoes, drained 2 cans (16 or 17 oz each) whole kernel corn, drained
1/2 Cup half nd half
2 canned pimentos, drained and diced 3 Tbl chopped parsley
1 Cup (4oz) julienne-cut smoked ham

In 3 quart saucepan combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to boil; reduce heat and simmer 10 minutes. Remove herbs. Dice enough of the potatoes to make 1 cup; set aside. Add the remaining potatoes and 1 can of the corn to the saucepan; puree with electric blender in batches until smooth. Return to saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimentos and parsley. Season with pepper, if desired. Ladle into bowls, garnish with ham and additional chopped parsley. Makes 6 servings ( 8cups)

Broccoli Soup

1 Bunch Broccoli (steamed and chopped)

3 Carrots (chopped)
1 Onion (chopped)

Cover the carrots and onion with water and boil until tender. Drain off water, puree vegis in a blender and re-add water.

In a large pan melt 1/2 cup butter. Add 1/2 cup flour, stir, add 4 cups milk. Stir until thickened. Add pureed vegis and broccoli, add salt, pepper and garlic salt to taste.

Mom's Minestrone

10 to 12 servings

1 ob. mild bulk pork sausage
6 cups water
2 beef bouillon cubes
2 onions, chopped
2 large carrots, sliced
2 large celery ribs, diced
1 can (28 oz.) tomatoes, pureed
2 cans (8 oz. each) tomato sauce
1 tablespoon dried parsley flakes or 3 tablespoons fresh parsley, chapped
1/2 teaspoon sweet basil, crushed
1 teaspoon leaf oregano, crushed
Salt, pepper to taste
Garlic salt to taste
1 Tablespoon fresh garlic clove
1 can (1 ob.) garbanzo beans, drained
1 can (1lb.) cut green beans, drained
1 cup egg dumpling macaroni noodles, uncooked

Brown pork sausage in heavy kettle; drain. Dissolve bouillon cubes in water. Add onions, carrots celery, tomatoes, tomato sauce, parsley and seasonings. Simmer, covered, for 6 hours. Thirty minutes before serving time, add garbanzo beans, green beans and noodles. Simmer until noodles are tender.

Note: If desired, use 3/4 cup less water and add green deans, undrained!
1 cup egg dumpling macaroni noodles, uncooked

Four-Onion Soup

1/4 cup butter
3 large onions, sliced
3 medium leeks (white and green parts), sliced
1 bunch green onions, sliced
1/4 cup minced shallots
2 teaspoons minced fresh ginger
2 garlic cloves, crushed
pinch of cayenne pepper
1 tablespoon flour
8 cups chicken broth
1 cup white grape juice
1 teaspoon fresh lemon juice
1 teaspoon salt
Fresh ground pepper

1. Saute onions, leeks, green onions, shallots, ginger and garlic in butter until tender, about 20 minutes.
2. Add cayenne and flour and stir until mixture is brown.
3. Add broth and grape juice and simmer 20 minutes.
4. Blend in lemon juice, salt and pepper.
5. Simmer 15 minutes. Serve plain or with toasted bread and jack cheese.

Lion House Vegetable Chowder

4 cups cubed potatoes, peeled
1-10oz. pkg. frozen broccoli (or fresh)
2 tsp. salt
1 tsp. black pepper
2 cups diced carrots
2 cups cauliflower (optional)
2 cups minced onion or 1 cup chopped onion
3-4 cups water
3 cups milk
3 Tbsp. chicken base or bouillon cubes equivalent
1/2 cup butter
1/2 cup flour
1 lb. Velveeta (American processed cheese)

Prepare potatoes, carrots, broccoli, cauliflower, onion. Place in a large
soup pot and add water and salt. Cook on medium-high til veggies are
tender, about 15-20 minutes. Add chicken base and milk. Simmer 5 more
minutes. In a separate pan, melt butter and add flour. Whisk together and
stir to make roux. Add to soup. Pepper soup Once soup is warm, cut
Velveeta in cubes and add. Sir til cheese is melted. Keep hot but do not
boil. Can add COOKED cubed chicken to make a complete meal.

Potato Soup

3-4 slices of bacon
1 large onion, when chopped= 1 cup
3-4 potatoes, when chopped= 3 cups
2 cups milk, powdered milk may be used, more if desired
2 tablespoons butter
Salt and pepper to taste

Fry bacon, pour off drippings. Add chopped onion, saute until soft. Peel potatoes, dice and cook in just a little water. Do not drain potatoes, when cooked add bacon, onion, milk, and butter. Do not boil but simmer. Season with salt and pepper. You can put the salt in when cooking the potatoes. Thinly sliced celery or carrots may be added, when you are sautéing the onions. To make this soup into a chowder, you add a can of clams and use salt pork instead of bacon. To thicken, use 2 tablespoons flour mixed with water and add while simmering. (or you may use sliced hotdogs instead of clams-4-5 hotdogs)

Savory Chicken Stew

1 cup diced onion
1 clove garlic, finely chopped
1 tablespoon oil
2 cups shredded cooked chicken or turkey
1 package (1.25 oz.) dry taco seasoning mix
2 cans (14.5 oz. each) S&W ready-cut diced tomatoes, untrained
1 can (15 oz.) S&W black or kidney beans, drained
1 can (8.75 oz.) S&W whole kernel corn, drained
1 can (4 ounces) diced green chilies, drained
1 cup chicken broth (or 1 cup water with one chicken bouillon cube)
½ teaspoon cornstarch

Cook onion and garlic in oil in large saucepan until tender. Add cooked chicken, taco seasoning, tomatoes, beans, corn, and chilies. Blend cornstarch with broth; add to sauce pan. Bring to boil; reduce heat and simmer 15 minutes, stirring occasionally. -Donna Weaver

Midwest Chowder

4 cups boiling water
4 cups chopped potatoes
1 cup diced carrots
1 cup diced celery
½ cup chopped onion
3 teaspoons salt
½ teaspoon pepper
½ cup margarine
½ cup flour
4 cups milk
4 cups shredded sharp cheddar cheese
2 cans corn-drained
1 package ham, cubed (about 1-1 ½ cups)

In a large pot, combine water, veggies, and seasonings. Cover and simmer until veggies are tender. Make white sauce with margarine, flour, and milk (melt margarine, add flour and cook together for about 30 seconds and then add milk). Add cheese to sauce and stir until melted. Add cheese sauce to veggies and then add drained corn and cubed ham. Warm on low until corn and ham are warmed. Serves 8. -Donna Weaver

Hearty Soup

½-1 pound ground beef or turkey
2-3 cans Campbell’s Homestyle Minestrone Soup (19 oz. can chunky style)
1 can corned beef hash
2 cans pork and beans
15. can tomato sauce or canned tomatoes

Brown meat, drain excess grease. Add all ingredients into big pot, mix well. Heat 15 minutes to blend flavors. “Really good on a cold, winter day” -Audrey Johnson

Can Can Taco Soup

1 can tomato (Mexican flavor) and juice
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
1 pound ground beef
1 cup chopped onion
1 package taco seasoning mix
2 cans beef broth
2 cups water

In a pan, cook hamburger and onion together until meat is cooked through. Drain. Add all of the other ingredients and cook for 10-15 minutes. Toppings: Olives, cheese, sour cream, and fritos chips. -Barbie Squires

Cheddar Ham Soup

2 cups diced peeled potatoes
½ cup sliced carrots
¼ cup butter, cubed
2 cups milk
¼ teaspoon pepper
1 ½ cups cubed, fully cooked ham
2 cups water
¼ cup chopped onion
¼ cup flour
¼ teaspoon salt
2 cups shredded cheddar cheese
1 cup frozen peas, thawed

In a large saucepan, combine the potatoes, water, carrots, and onions. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into un-drained potato mixture. Add ham and peas; heat through. -Barbie Squires

Pot o' Gold Potato Soup

¾ cup chopped celery
¼ cup butter or margarine
2 1/3 cup mashed potato flakes
½ cup cubed process American cheese
¼ cup chili powder
¾ cup chopped onion
2 cans 14.5 ounces chicken broth
1 ½ cups milk
¾ teaspoon garlic salt
½ cup sour cream

In a 3 quart saucepan, saute celery and onion in butter for 2-3 minutes. Stir in broth; bring to a boil. Reduce heat. Add potato flakes. Stir and cook 5-7 minutes. Add milk, cheese, garlic salt, and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil). Yields 6 servings. -Barbie Squires

Taco Soup

2 14.5 ounce cans diced tomatoes (in juice)
2 8 ounce cans of tomato sauce
1 14.5 ounce can of corn (in juice)
1 14.5 ounce can of kidney beans (rinsed and drained)
1 pound ground beef, browned (add diced onion if desired)
1 package taco seasoning
　
Simmer on medium for 10 minutes. Serve over tortilla chips with cheese and sour cream. (Our family likes to add green chilies and olives.)