Hearty Vegetable Soup

Ingredients:
1 can (46 oz.) of vegetable (or tomato) juice
4 cups water
1 medium head green cabbage, finely chopped
1 medium onion, sliced
6 or 7 carrots, sliced (about 2 cups)
3 medium stalks celery
3 tblsp instant beef or chicken bouillon


Preparation Instructions: 

Heat all ingredients to boiling; reduce heat. Cover and simmer 1 hour.

Yield: 16 servings (about 1 cup each)

Ruby Tuesday Potato Cheese Soup

Ingredients:

10 large russet potatoes
½ cup + 2 tablespoons finely minced celery
1/3 cup finely minced onion
1/3 cup grated carrot
10 cups chicken broth
5 tsp. salt
10 tsp. white vinegar
½ cup + 2 tablespoons flour
7 ½ cups milk
5 cups shredded cheddar cheese
1/3 cup shredded Monterey jack cheese
10 slices bacon, cooked
1/3 cup chopped green onion

Preparation Instructions:

1. Peel potatoes and chop them into bite-size pieces— you should have about 4 cups. Make sure the celery and onion are minced into very small pieces about the size of a grain of rice. The carrot should be grated into very small pieces, not shredded.
2. Combine the vegetables with the chicken stock, salt and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.
3. Whisk together the flour and milk in a medium bowl.
4. Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes or until the soup has thickened.
5. Add cheddar cheese to soup and simmer until melted. By this time the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.
6. To serve, spoon the soup into bowls. Divide the remaining cheese and sprinkle on the soup.
      Crumble the bacon and sprinkle it evenly on top of the cheese. Top off each bowl of soup
      with chopped green onion.

Homemade Chicken and Noodles

Ingredients:

1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced (optional)
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour

Preparation Instructions:
Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Cream of Chicken Substitute

Ingredients:
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat or fat free milk
salt and pepper to taste

Preparation Instructions: 
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
Use in casseroles in place of condensed cream soups.
Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.

Mexican Vegetable Soup

Ingredients: 
1 lb ground beef
1 taco seasoning packet
46 oz (6cups) tomato juice
16 oz. Frozen veggies
1 can chili beans
3 oz tomato paste

Preparation Instructions: 
Bring everything to a boil. Simmer 20-25 minutes, stirring occasionally. Top with crushed chips and cheese.

Santa Fe Chili

Ingredients:
1 lb. Ground beef
1 can kidney beans
1 can black beans
1 can pinto beans
1 can chili beans
1 packet taco seasoning
1 can corn
1 can diced tom. W/green chilies
1 packet ranch dressing mix

Preparation Instructions: 
Mix all together - do not drain anything. Can add tomato juice as desired. Good w/sour cream, cheese or corn chips.

Broccoli Cheese Soup

Ingredients:
3 c. water
1 T. Chicken base
3/4 tsp salt
3/4 tsp seasoned salt
dash of pepper
14 oz broccoli cuts, frozen
1/3 c. Onion, diced
1/3 c. butter
½ c. flour
3 c. milk
1 ½ c. cheddar cheese, shredded

Preparation Instructions:
Heat water. Add chicken base and whisk to dissolve. Add next five ingredients. Bring to boil. Reduce heat. Simmer for 10 min. Melt butter in separate saucepan. Add flour, whisking to combine. Cook on very low. Heat for 5 minutes. Add to broccoli mixture. Whisk until smooth. Add milk to soup. Increase heat to high ~ bring to a boil. Immediately decrease heat. Simmer for 2 minutes. Add cheese and cook until cheese is melted and soup is hot. Enjoy!

Potato Soup

Ingredients:
6 med. Potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 T. Butter
6 T. Flour
1 t. salt
½ t. pepper
1 ½ cups milk

Preparation Instructions:
In large kettle, cook veggies until tender — about 20 min. Drain, reserving liquid and setting vegetables aside. In same pan, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened, Gently stir in vegetables. Add 1 cup or more of veggie water until soup is desired consistency. *Serve with soft french bread or garlic toast. Mmm!