Soups:

• Bacon Potato Soup
• Beef Barley Soup
• Cheesy Broccoli Soup
• Chicken Cordon Bleu Soup
• Chicken Noodle Soup
• Chicken Tortilla Soup
• Meatball Soup
• Minestrone Soup
• Taco Soup

8 potatoes
3 ½ cups of chicken broth

6 bacon strips

1 onion, chopped

12 mushrooms, chopped  

2 cups of milk
1 (8oz) cream cheese
Salt to taste
Pepper to taste

Combine peeled potatoes, cubed, with chicken broth. Simmer 20 minutes or until potatoes are tender. Mash potatoes in broth. Cook bacon and crumble. Add to broth mixture. Cook mushrooms and onions in bacon fat. Cook until tender. Add mushrooms and onions to broth mixture. Add milk, cheese, salt and pepper. Cook until cream cheese melts, but do not boil.

Tip: cut cream cheese into little pieces so it melts and blends easier with the soup.

1-2 lbs. leftover beef roast, cubed
1-2 cans beef broth
½ onion, diced
½ cup chopped celery
1 can stewed tomatoes, not
   drained

Combine all ingredients in a large pot, including any juice from the roast. Cook until vegetables are done. Serve warm.

2 onions, finely diced
½ cup butter
½ cup flour
1 quart milk
1 pkg. family size frozen
   broccoli

Sauté onions in butter in a sauce pan. Add flour and whisk in milk until smooth. Add broccoli, garlic powder, salt and bullion, and cook on medium heat until desired tenderness, stirring often. Add cream and cheese and continue to warm on low heat and stir until cheese is melted. Serve immediately.

Tip: Add the cheese after the cream cools the soup just enough so that it doesn't curdle the cheddar cheese when it is added.

¼ cup butter
¼ cup flour
2 cans chicken broth
1 ½ cups cream

Melt butter in pan and mix in flour. Stir in two can chicken broth until smooth. Add cream and simmer until thick, stirring frequently. Add chicken and ham and stir and heat until meat is warm—lower than a simmer. Add cheese and parsley and mix it in well.

3 chicken breasts, cooked, cubed
1 onion, diced
2 celery stalks, thinly sliced
2 cans carrots, sliced

Combine all ingredients, except pasta, in large pot. Do not drain carrots. Bring to boil. Add pasta and cook until pasta is tender.Stir occasionally and add more broth if it is needed.

1 clove garlic, minced
½ onion, diced
1 tsp. olive oil
2 cans chicken broth
1 (16 oz) jar mild chunky salsa
1 (10 oz) can chunk chicken, 
     undrained

In large saucepan cook garlic and onion in oil for 30 sec. Add chicken broth, salsa, corn, beans, and chicken. Bring to a boil, stir in cilantro, reduce heat, cover, simmer for 5 min., stirring occasionally.

Add crumbled tortilla chips and other toppings as you like with each serving.

Toppings: ¾ cup shredded Mexican cheese, sour cream, green onions, jalapenos

1 lb. frozen meatballs
2 cans beef broth
1 cup water
2 cans tomatoes, diced
1 pkg. dry onion soup mix

Cook meatballs according to package directions. Meanwhile, in large pot combine beef broth, water, tomatoes (not drained), onion soup mix, sliced carrots and celery, pepper, oregano, and basil. Bring to the boil. Reduce heat, cover, and simmer for 30 minutes. Add meatballs; cover and simmer meatball soup 20 to 25 minutes longer.

1 can kidney beans, rinsed
1 can garbanzo beans, rinsed
1 can condensed tomato soup
2 cans chicken broth
1 lb. pasta
1 can carrots, undrained

Combine selected ingredients in large pot, except pasta. Bring to a boil and add pasta. Continue until pasta is cooked.

1 lb. ground beef
½ onion, diced
1 can kidney beans, drained, rinsed
1 can black beans, drained, rinsed

Saute beef and onion until cooked. In large pot combine all ingredients. Do not drain corn or stewed tomatoes before adding to pot. (Drain and rinse the beans to remove some of the stuff that can cause digestive issues.) Warm, stirring occasionally. Serve with tortilla chips.