Garden Vegetable Black Bean Soup

(Originally posted by Renee)
3 (15 oz) can Black beans, rinsed and drained
2 (about 2-3 cups) green peppers, chopped
2 cups celery chopped
2-3 cups onions, chopped
1 T olive oil
3 cubes vegetarian boullion cubes (can substitute chicken cubes)
3/4 tsp oregano or Italian seasoning
2 1/2 cups water (can use vegetable broth or chicken broth, omit boullion)
2 cups carrots, chopped
2 cups frozen corn
2 cloves garlic, minced
3 cups fresh tomotoes, chopped (or 2 cans)
3/4 tsp ground cumin
salt and pepper to taste

1. In a large pot (5 qt or more), cook pepper, carrots, celery, corn, onion, and garlic in oil until tender. (You may substitute frozen versions of all veggies. It is equally delicious and quite time saving.)

2. Puree 2 cans rinsed beans, one at a time with 1/2 cup water each. If using broth, use broth in place of water. Swish blender with remaining liquid and add all to sauteed veggies.

3. Add any remaining liquid, 1 can rinsed and drained whole beans, tomatoes, and spices. Bring to a boil.

4. Reduce heat. Cover and simmer 20 minutes.

**Great served with sour cream, your favorite fresh bread, or tortilla strips**

Chicken Tortilla Soup

Serves 8
Prep time: 20 minutes

1/4 c. butter
1/4 c. flour
3 c. chicken broth
1 c. milk
8 oz. Velveeta (cubed)
10 oz. can Ro*Tel Tomato & Chilies (I do MilD)
2 c. chicken- cooked & shredded
1 tsp. cumin
1 tsp. chili powder
S&P to taste

Melt butter and then add flour! Cook while stirring for 3 minutes. Slowly add broth and milk. Mix until warm and then add the cubed cheese. Stir continously until all the cheese is melted. Add tomatoes, chicken and spices. Once soup is heated through, it is ready to serve. Top with shredded colby jack cheese and crushed tortilla chips!

Ramen Noodle Soup

Ingredients:
Package of Ramen noodles
Water (about 4 cups)
Frozen vegetables (1-2 cups)
Cooked shredded chicken or pork (1-2 cups)
Ramen noodles seasoning packet
Powdered chicken bouillon (sodium free) (1 tablespoon)
Oyster crackers (optional)

I make this when I have left over meat from supper the night before. Super fast and easy and the kids will eat it! Boil water and cook Ramen noodles for three minutes. Throw in vegetables and simmer for a few minutes. Stir well. Add meat, seasoning packet and chicken bouillon and simmer for a few more minutes. Serve hot. I add oyster crackers on top for kids.

Mac & Cheese Soup

• 1 Big Can of Chicken Broth (about 49 oz)
• 8 oz. Small Shell Pasta
• 1 Bag Frozen Broccoli, Cauliflower, Carrot Mix (16 oz)
• 1 1/2 cups Milk
• 2 Tbsp. Flour
• 2 cups Shredded Cheddar Cheese

1. In a pot, bring broth to a boil. Add pasta. Return to a boil and then reduce heat. Let simmer for about 5 minutes.

2. Add vegetables and cook until pasta and vegetables are tender.

3. Combine milk and flour, stir well. Add to pot and stir until thickened and bubbly.

4. Gradually add the cheese, stirring until cheese melts.

Cheese and Corn Chowder (crockpot)

3/4 C water
1/2 C chopped onions
1 1/2 C sliced carrots
1 1/2 C chopped celery
1 tsp salt
1/2 tsp pepper
15 1/4 oz can whole kernel corn, drained
15 oz can cream-style corn
3 C milk
1 1/2 C grated cheddar cheese

1. Combine water, onions, carrots, celery, salt, and pepper in slow cooker.
2. Cover. Cook on High 4-6 hours.
3. Add corn, milk, and cheese (I also added cubed, cooked chicken). Heat on High 1 hour and then turn to Low until you are ready to eat.

Creamy Carrot Soup

8 large carrots, peeled and sliced
1 lb ground beef
2 red skinned potatoes, cubed small
1 1/2 cups chicken broth
2 cloves garlic, pressed
1 1/2 cups half & half
lemon juice
1/4 teaspoon nutmeg
1/2 teaspoon salt
ground black pepper

1. Simmer carrots and garlic in the chicken broth for 20 minutes or until tender.
2. Meanwhile, brown & drain ground beef. Cook potatoes.
3. Put carrot mixture into a blender and blend until smooth.
4. Blend in half & half and lemon juice.
5. Add nutmeg, salt, and pepper to taste.
6. Return mixture to pot, add ground beef and potatoes. Heat soup until warm.

**Click on the title to see the original recipe. This is my version. The kids thought it was a cheese soup and gobbled it up.**

Cheesy Chicken-Corn Chowder

2 skinless chicken breasts halves(I use with bone for more flavor)
1/4 C. onion, chopped
1/4 C. celery, chopped
1 C. water
1 can cream of chicken soup
1 C. frozen corn
1/2 C. milk
1/2 C. cheddar, shredded

In a medium saucepa combine chicken, onions, celery, and water. Bring to boil then reduce heat. Simmer, covered, for about 15-20 minutes or until chicken is done. Remove chicken and reserve cooking liquid.
When cool, chop chicken and discard bone. Return to chicken to mixture in saucepan; stir in cooking liquid, can of soup, corn, milk and cheese. Bring just to boiling, stirring until cheese is melted.

Potato Soup

6 medium potatoes
1 med onion
1 stick butter or margarine
¼ cup milk, ¼ cup water mixed
3 Tbsp flour
Smoked Sausage, or Ham, or Kielbasa

Peel and cut potatoes, put in large saucepan and fill pan to just cover potatoes. Add onion and pepper, boil for 15 minutes.
Add 1 stick butter
Mix water/milk and flour and add to potatoes to thicken.
Slice cooked Kielbasa or Ham and add. Heat and serve.