The Cookbook


Tuesday, August 10, 2010


Cream of Potato Soup

3 C. diced potatoes

1 C. sliced celery

¾ C. chopped onion

1 T. chopped fresh parsley

½ C. water

2 T. butter or margarine

1 tsp. instant chicken bouillon granules

½ tsp. salt

¼ tsp. pepper

2 C. half-and-half

2 T. flour

Combine first 9 ingredients in a 3 qt. casserole. Cover and microwave at HIGH 4 minutes; stir well. Cover and microwave at HIGH 7 to 9 minutes or until vegetables are tender, stirring once.

Combine ¼ C. half-and-half and flour in a jar. Cover tightly, and shake vigorously until combined. Combine flour mixture and remaining half-and-half; gradually stir into vegetable mixture. Cover and microwave at HIGH 2 to 4 minutes or until thickened and bubbly, stirring at 2-minute intervals.

Ann Ryberg Landers, December 1992

Hayride Kitchen Soup (easy and so good!)

2 cans bean with bacon soup (Campbell's)

2 cans navy beans

1 can pintos with jalapeños

1 can pinto beans

ham pieces 2 cans water (optional)

2 or 3 cloves of garlic

1 chopped onion & bell pepper

Bring to boil and simmer for 3 hours in at least 5 quart pot.

Susan Cox, October 1991

Hungarian Goulash Soup

1 ½ lb. lean stew meat

1 envelope Lipton onion soup

½ tsp. chopped garlic

½ small can diced tomatoes w/ chilies

1 ea. small chopped onion, green pepper and potato

½ C. red wine

2 T. chopped parsley

salt to taste Roux

Brown meat in a little oil, add water and cook on high in pressure cooker for about 10 minutes. Add remaining ingredients, except roux and wine, and cook an additional 15-20 minutes. Prepare roux and add. Turn off heat and add wine. Serves 5-6.

Connie Hill, July 1993

Chili Taco Soup

2 #'s ground beef

1 small onion

1 (4 oz. can) green chilies

1 tsp. salt

½ tsp. pepper

3 (14.5 oz.) cans stewed tomatoes,

1 - 15 oz. can pinto beans, undrained undrained (Del Monte Mexican)

1 - 15 oz. can white hominy

1 envelope taco seasoning mix

1 envelope Ranch dressing mix

1 ½ C. water

Brown ground beef with the onion and green chilies in large skillet. Drain the fat if necessary. Place meat in a Dutch oven and add salt, pepper, tomatoes and beans with liquid, hominy, dry taco and dressing mixes, and water. Bring to a boil, reduce heat and simmer about 30 minutes. Can be prepare din large soup pot.

Jane Mears, November 1992

Cheese Soup

Sauté' in 2 T. Oleo:

½ onion 2 - 3 ribs celery, chopped


1 can chicken broth or 2 cubes chicken bouillon & 2 C. water

2 - 3 Med. large potatoes-peel & cube

3 carrots, peal and slice

Simmer 20-30 minutes until tender. Mash with hand masher, will still be lumpy.


2 C. milk (+-) depending on your taste

2 T. flour (+-)

salt and pepper to taste

5 - 6 oz. grated cheese (Colby or Longhorn)


More cheese

chopped ham

chopped broccoli- add with milk and flour

Simmer till cheese melts and all is thickened-about 5-10 minutes.

Lisa Wessels, from Jane Mears, November 1993

Lemon-Basil Mushroom Soup

1 ¼ C. chopped onions

1 # sliced fresh mushrooms

1 C. chopped celery

1 C. sliced carrots

4 garlic cloves, minced

¼ C. margarine

Sauté' the above ingredients in margarine until tender and combine with the following in a large stockpot:

6 C. water

1 can undiluted cream of chicken soup

½ C. chopped fresh basil

3 - 14.5 oz. cans chicken broth

1 tsp. pepper

½ C. wild rice (rinsed)

1 tsp. lemon juice

¼ C. long grain white rice

Bring the ingredients to a boil, then reduce heat. Cover and simmer until rice is tender, approximately 30 minutes. Garnish individual servings with thin lemon slices and grated Parmesan cheese. Makes 16 one-cup servings.

Susan Cox, January 1994

Tortilla Soup

2 qt. rich chicken broth

1 ripe avocado, diced

4 green onions, chopped

6 tsp. sour cream

2 vine-ripe tomatoes, chopped

10 thin corn tortillas, cut into strips

8 oz. Monterey Jack cheese

Garnish: Cilantro Sprigs

Combine broth, chopped green onions and tomatoes in soup pot. Heat together gently. Heat oil in small skillet and sauté tortilla strips until browned and crispy. Drain on paper toweling.

Presentation: Place a handful of crisp tortilla strips, 2 oz. shredded cheese, diced avocado and a tsp. of sour cream in individual Mexican style bowls. Carefully pour in broth mixture. Garnish and serve immediately.

TML, April 1994


2 tomatoes, peeled

1 cucumber, peeled & seeded

¼ C. green pepper

¼ C. onion

1 C. tomato or V-8 juice

1 beef bouillon cube softened in cup

2 T. olive oil hot water

1 ½ T. red wine vinegar dash


½ tsp. salt

¼ tsp. garlic salt

dash white pepper

Jane Mears, June 1994

Hard Noodle Soup

2 to 4 (14.5 oz.) cans chicken broth

2 T. milk

2 C. flour

salt and pepper to taste

4 eggs

Heat broth in 3 quart pot to just below the boiling point. Meanwhile, mix flour, eggs, milk, salt and pepper in a medium-size bowl. Drop teaspoonfuls of dough into hot broth; hard dumpling like noodles will form. Heat on low 10 minutes.

Note: Adjust the consistency of this soup to your tastes with the desired amount of broth. Mix half chicken broth, half vegetable broth if desired.

Houston Chronicle, January 11, 1995

Dave’s Rich and Meaty Chili From Wendy’s

2 #'s ground beef or turkey

2 tsp. cumin

1 quart tomato juice

1 ½ tsp. garlic powder

1 (29 oz.) can tomato puree

1 tsp. salt

1 (15 oz.) can red beans, drained

½ tsp. each: black pepper, oregano & sugar

1 medium, chopped onion

½ C. diced celery

1/8 tsp. cayenne pepper, to taste

¼ C. each: diced green bell pepper and chili powder

Brown beef in large skillet; drain. In 6 quart pot, combine beef, juice puree, beans, onion, celery, bell pepper, chili powder, cumin, garlic powder, salt, pepper, oregano, sugar and cayenne; cover pot. Simmer 1 to 1 ½ hours, stirring every 15 minutes.

Houston Chronicle, January 11, 1995


1 ½ #'s filet of beef, diced

olive oil


Mr. Gravy


*5 cubed potatoes

1 can peas and carrots

salt & pepper to taste

Put a little olive oil in frying pan and sauté onion. Then add diced beef and a few drops of Mr. Gravy. Take meat out and place in dutch oven. Mix flour with water in juice of frying pan, add potatoes to meat and 1 C. water (see if it is enough - may need to add more if you like it soupy). Cook about 30 minutes, till potatoes are done and add peas and carrots, strained.

*Potatoes may take longer than 30 minutes to cook. Add peas and carrots about 15 minutes before your ready to eat. Serve over a slice of white bread.

Mommy Ceparano, January 1995

Soup with Rice and Meat

2 #'s meat from the chuck

2 knee bones (for soup)

*1 pkg. soup greens

parsley (don't cut)

keep celery whole

large can whole tomatoes, pureed

cut carrots into fours

¼ can tomato paste

cut turnip in half


cut parsnip in half

Rinse meat and bones under cold water. Cover meat (whole) and bones with cold water. Put burner on high and bring to a boil. Clean off foam that forms at top, until no more comes up. When no more foam appears add 1 pkg. soup greens (above) and other ingredients. Cook until meat is done - about 2 hours. When done take carrots and celery out and cut up smaller and put back in soup, all others put into strainer and flatten with back of spoon and put juice and all back into pot. Make rice and add to soup. Shred meat into strips and put back into pot.

*Soup greens are found in a package in the vegetable section of the supermarket.

Mommy Ceparano, January 1995

Corn Chowder

Light vegetable oil cooking spray

1 C. chopped onion (medium)

6 C. fresh corn kernels (12 ears)

3 C. chicken stock, fat skimmed off

½ C. chopped red bell pepper

½ tsp. chopped fresh rosemary

½ tsp. dried thyme

1/8 tsp. freshly ground black pepper

Cayenne pepper to taste

1 T. chopped fresh basil

Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Sauté the onion for about 5 minutes, until translucent. Add 4 C. of the corn and sauté for 4 to 5 minutes, until it softens a bit. Add 2 C. of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.

Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 C. chicken stock and 2 C. corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy. Garnish with the chopped basil.

In the Kitchen with Rosie (Pat Bennett's book), January 1995

Olive Garden’s Pasta e Fagioli

2 tsps. olive oil

1 tsp. hot red pepper sauce

1 # ground beef

6 C. chunky pasta sauce

1 large onion, chopped

2 C. each, diced: carrots & celery

Hot water

1 - 15 oz. cane each, red and white kidney beans, drained & rinsed:

½ C. instant beef bouillon

2 tsps. dried oregano

2 C. cooked pasta (macaroni or shells)

1 tsp. black pepper

1 ½ to 3 T. fresh chopped parsley

Heat oil in large skillet or soup pot over medium-high heat. Add beef and sauté, stirring to break up, about 5 minutes, or until beef loses pink color.

Add onion, carrots and celery; simmer 10 minutes. Place 1 C. hot water in small bowl and add bouillon granules to dissolve. Add bouillon mixture, oregano, black pepper, parsley, pepper sauce and pasta sauce to skillet. Simmer 10 minutes. Add 1 qt. water, or enough to reach desired consistency; stir and simmer about 30 minutes. Stir in beans. Stir in pasta just before serving. Makes about 1 gallon.

Houston Chronicle, August 1995

Chunky Chicken Chili

1/8 C. oil

1 1/3 C. chopped onion

¾ C. each, green, yellow, red peppers (chopped)

½ T. minced garlic

1/3 C. canned mild green chilies

¼ C. chili seasoning

1/3 T. ground cumin

½ tsp. ground oregano

1/3 tsp. cayenne pepper

1 1/3 # diced, grilled chicken

½ Qt. crushed tomatoes

1 C. chili sauce

1/3 Qt. water w/ 3 T. Knorr chicken base added

¾ tsp. Worchestershire sauce

½ tsp. ground black pepper

yogurt and red onion for garnish


In a dutch oven, heat the oil over medium heat. Add the onion, bell pepper, garlic and green chilies

Cook, stirring frequently, until softened, 5 to 7 minutes

Add the chili seasoning, cumin, oregano, and cayenne

Cook, stirring constantly, 1 minute

Add the chicken, tomatoes, chili sauce, chicken broth, Worcester sauce and pepper

Bring up to a simmer

Reduce the heat, simmer 15-20 minute

Ladle into bowls and garnish with yogurt (or sour cream) and red onion

Unknown, October 1995

Seven Bean Soup

2 C. seven bean soup mix

2 qts. water

1 # ham, diced

1 - 16 oz. can tomatoes undrained and chopped

1 lg. onion, chopped

1 clove garlic, minced

1 - 10 oz. can tomatoes & green chilies, undrained

½ tsp. salt

Sort and wash been mix; place in Dutch oven, cover with 2" water above beans; let soak overnight. Drain beans; add next 5 ingredients. Cover and bring to boil; reduce heat and simmer 1 ½ hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Yield 8 cups.

Susan Cox, October 1995

Potato Soup

3 to 4 C. peeled and sliced red potatoes

3 C. diced yellow onions

1 ½ to 2 qts. water

1 T. salt

2 to 3 cubes chicken bouillon

pepper to taste

3 T. butter

½ pint cream

Cook potatoes and onions until tender add butter and cream last. This can be cooked in the microwave.

Ann Landers, January 1997 (Yes, that's her real name!)

Gallagher’s Cheese Soup

½ C. chopped carrots

½ C. chopped celery

1 C. chopped green onion

2 C. water

1 medium white onion, chopped

½ C. oleo

1 C. flour

4 C. chicken broth

4 C. milk

16 oz. jar Cheez Whiz

½ tsp. cayenne pepper

1 T. mustard

Boil carrots, celery, and green onions in water 5 minutes. Sauté white onions in oleo; add flour and blend well. Boil milk and chicken broth; stir briskly into white onion mixture with wire whisk; add Cheez Whiz (salt and pepper to taste); add cayenne pepper and mustard, boiled vegetables with the water they are cooked in. Bring to a boil and serve.

Ann Ryberg Landers, January 1997

Corn Chowder



1 T. lemon juice

½ tsp. dry mustard

1 tsp. sugar

2 C. corn

2 C. chicken stock

2 C. lite cream

Sauté onion in butter and add the rest of the ingredients.

I'm not sure about the directions for this recipe, so try at your own risk.

Susan Cox, October 1997

Bean and Bacon Soup

1 # dry navy beans

6 C. water

2 tsp. salt

¼ tsp. pepper

2 cloves garlic, minced

1 bay leaf

4 slices bacon

2 medium onions, finely chopped

1 small green pepper, finely chopped

½ C. finely chopped carrots

1 (8 oz.) can tomato sauce

1 tsp. minced fresh parsley

Sort and wash beans; place in a large Dutch oven. Cover with water 2" above beans; let soak overnight.

Drain beans; cover with 6 C. water. Add salt, pepper, garlic, and bay leaf.

Cook bacon until crisp; remove bacon, reserving drippings. Crumble bacon and set aside. Add onion and green pepper to drippings; sauté until tender. Add onion, green pepper, and carrots to beans. Bring to a boil; cover and simmer 1 hour.

Add tomato sauce and parsley to soup; cover and simmer an additional 30 minutes or until tender. Garnish with reserved bacon.

Ann Ryberg Landers, January 1997

Pepper Pot

½ lb. lean stew meat, diced

1 can beef broth

½ pkg. frozen mixed vegetables

½ pkg. onion soup mix

2 - 3 T. Tabasco sauce

1 diced onion

2 green onions

½ roasted red, yellow, & green peppers, diced

1 roasted garlic

½ C. Burgundy

salt, parsley, flour

Brown meat and onion. Sprinkle flour over meat and toss. Add beef broth and water. Put into crock pot. Add onion soup mix and vegetables. Season with salt and Tabasco sauce. Let simmer for 2-3 hours. Add parsley and wine before serving. Serves 3-4.

(To roast the peppers, cut into strips and place skin side up on foil under broiler till charred. They will then peel easily.

Connie Hill, June 1997

Crock-Pot Chicken Tortilla Soup

1 ½ #’s skinless, boneless chicken, cooked and shredded

1 tsp. each: cumin, chili powder, & salt

¼ tsp. black pepper

1 (15 oz.) can whole tomatoes

1 bay leaf

1 (10 oz.) can enchilada sauce

1 (10 oz.) pkg. frozen corn

1 medium onion, chopped

1 T. dried chopped cilantro

1 (4 oz.) can chopped green chilies

6 corn tortillas

1 garlic clove, minced

2 T. vegetable oil

2 C. water

Fresh grated Parmesan cheese; garnish

1 (14.5 oz.) can chicken broth

In crock-pot, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Preheat oven to 400º. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 ½ x ½” strips. Spread onto a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated Parmesan over soup. Makes 6 to 8.

Mary Cooper, December 1997

Southwest White Chili

1 T. olive oil

1 ½ #’s boneless, skinless chicken breast, cut into small cubes

¼ C. chopped onion

1 C. chicken broth

1 - 4 oz can chopped green chilies

1 - 19 oz. can white kidney beans (cannelloni), undrained

2 green onions, sliced

Southwest Spice Blend

1 tsp. Garlic Powder

1 tsp. ground Cumin

½ tsp. Oregano Leaves

½ tsp. Cilantro Leaves

1/8 tsp. ground

Red Pepper

Heat oil in large saucepan over medium-heat. Add chicken and onions; cook 4-5 minutes.

Stir in broth, green chilies and Spice Blend; simmer 15 minutes.

Stir in beans. Simmer 5 minutes. Top with onions. Garnish with Monterey Jack cheese, if desired. Makes 4 cups.

McCormick’s, Susan Cox, January 1998

Chili con Queso Soup (Tortilla)


½ large onion, finely chopped

1 ½ C. half-and-half

3 T. unsalted butter

4 tsps. fresh lemon juice, or to taste

1 ½ cans (4 oz. each) mild green chilies, drained, seeded, & finely

garlic powder, to taste

cayenne, to taste

chopped cumin, to taste

2 cans (14.5 oz. each) plum tomatoes, drained, seeded, & finely chopped

salt, to taste

julienned tortilla strips, fried crisp cut (or microwave 1 min. each side)

2 pkgs. (2 oz. each) cream cheese, into bits

green onions, chopped

1 can (14.5 oz.) chicken broth

Monterey jack cheese, grated (with jalapeños)

•NOTE: For smooth texture use food processor to chop left side of ingredients and add fresh garlic.

Directions: Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in chicken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over moderate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, and Monterey jack cheese over individual servings. Makes 6 bowls or 12 cups.


12 oz. finely chopped, cooked chicken breasts

Try cilantro & lime juice at end.

Doris Heard, from Neiman Marcus

Tortilla Soup

1 med. onion, chopped

1 jalapeño pepper, chopped

2 cloves garlic, minced

1 lb. stew meat, cut in small pieces

2 T. oil

Sauté above ingredients in oil. Then add:

14.5 oz. can tomatoes, cut up

5 oz. can Rotel Tomatoes

10.5 can beef broth

10.5 oz. can chicken broth

10.5 oz. can tomato soup

1 ½ C. water

1 T. Tabasco

1 tsp. ground cumin

1 tsp. chili powder

½ tsp. salt

¼ tsp. pepper

2 T. Worcestershire Sauce

Simmer 50 minutes. Then add:

4 tortillas, cut in 1" squares.

Cook 10 minutes more. Pour into mugs and sprinkle with ¼ cup grated cheddar cheese. Serves 6-8.

This is a soup that is really a soup. It takes lots of ingredients but becomes a beautiful color and tastes so good.

Mary Ann Gulliver, August 1998

Tortilla Soup

2 small onions, chopped

2 cloves garlic, crushed

4 lbs. stew meat

4 T. vegetable oil

2 cans stewed tomatoes

1 can Rotel tomatoes

2 cans beef broth

2 cans tomato soup

3 C. water

2 tsp. ground cumin

2 tsp. chili powder

2 tsp. salt

4 tsp. Worcestershire sauce

2 T. Pickapeppa sauce

8 corn tortillas (cut ½” strips)

½ C. grated cheddar cheese

Sauté onion, garlic and meat in oil. Add tomatoes, soups, water and seasonings. Bring to a boil. Lower heat and simmer covered for 1 hour. Add tortillas and cheese and simmer 10 more minutes. Serves 16.

Sally Branson, August 1999

Gallagher’s Cheese Soup

½ C. chopped carrot

½ C. chopped celery

1 C. chopped green onion

2 C. water

1 medium white onion chopped

½ C. oleo

1 C. flour

4 C. chicken broth

4 C. milk

16 oz. jar Cheez Whiz

½ tsp. cayenne pepper

1 T. mustard

Boil carrots, celery, and green onions in water 5 minutes. Sauté white onions in oleo; add flour and blend well. Boil milk and chicken broth; stir briskly into white onion mixture with wire whisk; add Cheez Whiz (salt and pepper to taste); add cayenne pepper and mustard, boiled vegetables with the water they are cooked in. Bring to a boil and serve.

Ann Ryberg Landers, January 1997

Tortilla Soup

4 slices lean bacon, chopped

1 onion, finely chopped

½ can green chili, minced

8 tortillas (cut into strips)

4 C. beef broth

½ tsp. salt

½ C. grated cheddar cheese

Fry bacon; add onion and chili and sauté; add tortilla strips; add broth and salt and bring to a boil. Serve in oven proof bowls. Sprinkle with cheese. Bake 5 minutes.

Pat Bennett, February 1999

Spinach/Potato Soup

4 medium potatoes, peeled & cut into quarters

½ bundle of spinach, washed

1 can chicken broth

chopped parsley, garlic

salt & pepper

Boil potatoes, when done, add spinach and cook 2-3 minutes longer. Put potatoes and spinach in blender, add broth, garlic and parsley. If too think, add some of the liquid the potatoes were cooked in. Reheat and serve. Serves 4.

Connie Hill, March 1999

Vegetable Beef Soup

1 lb. ground round

1 lg. onion

2 tsp. minced garlic

1 can sliced potatoes

1 diced carrots

1 can green beans

1 can squash

1 can diced tomatoes (8 oz.)

1 can tomato paste (4 oz.)

1 can water

1 pkg. taco seasoning mix

Brown ground round, onion and garlic and drain fat. Pour in all canned ingredients (including liquid) and add taco seasoning. Salt and pepper to taste. Simmer low for 1 hour.

Nancy Dyess, September 1999

Cheesy Chicken Soup

1 lg. chicken

3 diced potatoes

1 lg. onion

2 cans cream of chicken soup

2 tsp. minced garlic

2 ribs of celery

1 small container Velveeta

6 C. water

Boil chicken with onion, garlic and celery. Remove chicken from liquid after it has cooked until tender. While chicken cools, add potatoes and cook until tender. Then, add cream of chicken soup and stir until blended. Remove chicken bones and add chicken pieces to broth. Lower heat and add Velveeta cheese, stirring constantly until dissolved. Salt and pepper to taste.

Nancy Dyess, September 1999

Winter Soup

Cook together and drain.

1 lb. hamburger

2 onions


3 cans minestrone soup (I use Progresso)

1 can tomatoes

1 can Rotel tomatoes

1 can Ranch Style Beans (do not drain)

Mix, Heat, Serve

Everyone will think you cooked all day? Your secret is safe with us!!!!

Karolyn Gephart, January 2000

Quick Chicken and Rice Soup

½ lb. boneless skinless chicken

1 tsp. oil

breast, cubed

1 (14.5 oz.) can low sodium chicken

1 ½ C. water broth

2 C. shredded carrots, chopped onion, and thinly sliced celery

1 envelope Good Seasons Italian Salad

Dressing Mix

½ C. Minute White Rice, uncooked

2 T. chopped fresh parsley

Cook and stir chicken in hot oil in large saucepan until browned. Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low, cover. Simmer 5 minutes. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes. Serves 5

Jan Scogin, April 2000

Mexican Chicken Corn Chowder

1 ½ lbs. boneless chicken breasts

2 C. half & half

½ C. chopped onion

2 C. shredded Monterey Jack cheese

1 to 2 cloves garlic, minced

1 (14.75 oz.) can cream style corn

3 T. butter

1 (4 oz.) can chopped green chilies & juice

2 chicken bouillon cubes

¼ to 1 tsp. hot pepper sauce

1 C. hot water

1 medium tomato

½ to 1 T. ground cumin

fresh cilantro

1 (14 oz.) can sliced carrots, drained

Brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water and add to chicken mixture with cumin. Bring to boil. Reduce heat, cover, and simmer for 5 minutes. Add cream, cheese, corn, carrots, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately, garnish with cilantro if desired.

Cheddar cheese can be used if desired. The flavor is altered only slightly with cheddar.

Keith Kaup, January 2000

Ham-and-Hash Brown Soup

3 C. water

2 C. frozen southern-style has brown potatoes

2 C. chopped lean ham

1 ½ C. thinly sliced carrot

½ C. each green & red bell pepper, chopped

dash of pepper

1 (14.75 oz.) can cream-style corn

1 (11 oz.) can condensed fiesta nacho cheese soup, undiluted

Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add corn and soup; cook until thoroughly heated, stirring frequently.

Karolyn Gephart, Weight Watchers Magazine, November 2000

Blackeyed Pea Soup

1 (16 oz.) jar Brazos Blackeyed Pea Dip

1 (10.75 oz.) Cheddar cheese soup

1 (13.75 oz.) can beef broth

1 ½ Cheddar cheese soup cans of water

Mix ingredients together and cook over low heat. Garnish with grated cheddar cheese and chopped green onion tops.

Pat Bennett, 1999

Mexican Chicken Soup

4 skinned & boned breast halves, cut into bite-size pieces

1 large onion, chopped

1 T. vegetable oil

2 (10 oz.) cans Rotel tomatoes, original

2 (10 oz.) cans Rotel Mexican Festival

1 (19 oz.) can red kidney beans, rinsed and drained

1 (15.5 oz.) can black beans, rinsed & drained

1 (15.25 oz.) can whole kernel corn, drained

2 (14.5 oz.) cans chicken broth

1 to 1 ½ T. chili powder

1 tsp. sugar

½ tsp. salt

1/3 C. chopped fresh cilantro (optional)

Sauté: chicken and chopped onion in hot oil in a Dutch oven over medium-high heat until chicken is lightly browned. Stir in diced tomatoes and green chilies and next 8 ingredients.

Bring to a boil over medium-high heat, stirring often. Cover, reduce heat, and simmer 30 minutes. Sprinkle with cilantro, if desired.

Southern Living, October 2000

Potato Chowder

2 T. butter

1 onion, diced

1 stalk celery, diced

2 T. flour

2 C. chicken broth

2 C. milk

3 medium potatoes, peeled & diced

1 ½ C. mashed potatoes (leftover)

salt and pepper to taste

Parsley, chopped

Melt the butter in a soup pot; add the celery and onion. Cook until just soft. Sprinkle on the flour and cook for 3 minutes. Add the broth, milk and potatoes. Simmer until the potatoes are soft (about 45 minutes). Whisk in the mashed potatoes. Check the seasonings. Serve warm, garnished with chopped parsley.

Emazing Recipe of the Day, January 2001

Easy Bean Soup

6 strips bacon, diced

1 medium onion, diced

2 stalks celery, diced

3 C. Great Northern beans, canned

3 C. chicken broth

fresh ground pepper

Brown the bacon in a heavy pot. Add the onion and celery. Cook until just soft. Add the beans and broth. Simmer for 20 minutes. Check the seasonings and serve warm.

Emazing Recipe of the Day, July 2001

Cream of Tomato Soup

This is the BEST tomato soup ever! For a meal, serve a big bowl of it with fresh bread. You will never eat canned soup again.

1 T. butter

3 ½ C. cooked tomatoes & juice (28 oz. can) use canned tomatoes with Basil & omit dried basil

1 large clove crushed garlic

½ tsp. salt

¼ C. rosé or red wine

½ tsp. dried rosemary

¼ C. honey

½ tsp. dried basil

4 oz. cream cheese or Neufchatel cheese

freshly ground black pepper

fresh parsley

In a saucepan or kettle, lightly brown the garlic in the butter with the salt. Add the herbs and pepper, and sauté a few minutes more.

Add tomatoes, wine and honey. cover and simmer 30-40 minutes. Note: The purpose of the honey in this recipe is to neutralize the acidity of the tomatoes.

Cut the cream cheese into small cubes and add these to the hot soup. Continue cook and stir until smooth. (The cheese will take a little while to melt thoroughly.)

Place soup in a blender and purée so soup will blend the cream cheese.

Serve topped with freshly chopped parsley.

Pat Bennett, August, 2002 (She got this recipe from an artist, Jane Jones, that shows in her daughter’s gallery in Santa Fe, New Mexico)

Susan’s Chicken Vegetable Soup

Boil Chicken pieces in Swanson’s Chicken broth flavored with onion, garlic and Lawry’s seasoning salt (not too much salt since the broth is salty). I usually use minced garlic and some onion powder. I also add the broth packet from the vegetable bowl when I’m cooking the vegetables.

Mixed Vegetable Soup Bowl (HEB)

½ - ¾ C. frozen corn

½ - ¾ C. Ford Hook frozen lima beans

1 ½ - 2 C. frozen seasoning blend

1 bag frozen red potatoes

½ - ¾ C. baby carrots or carrot sticks

1 small can petit diced tomatoes (if you have them)

At least 2 boxes of Swanson Chicken Broth

Any other vegetables you like.

Bring it all to a boil and simmer for about 15 minutes.

Susan Cox, January 2007

Hearty Chicken Noodle Soup

1 box Archer Farms Hearty Chicken Noodle Soup mix

2 C. Archer Farms Frozen Mixed vegetables

1 lb. pre-cooked frozen sliced chicken

Thaw and dice chicken.

Boil 8 cups of water in large saucepan.

Stir in both soup mix packets, chicken and vegetables, and return to a simmer. Reduce heat to low and simmer for 10-15 minutes or until pasta is fully cooked.

SuperTarget, December 2005

Corn and Crab Chowder

1 T. vegetable oil

2 T. butter

2 potatoes, peeled & diced

2 ribs celery, chopped

1 medium yellow onion, chopped

1 small red bell pepper, seeded & diced

1 bay leaf

Salt & pepper

1 T. Old Bay seasoning

3 T. flour

2 C. vegetable or chicken stock

1 quart whole milk

3 C. corn kernels

8 oz. cooked lump crab meat

4 small bread boules, hollowed out, preferably sour dough, optional

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot, potatoes, celery, onion and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Sauté veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf.

Food Network, Rachel Ray, November 2005

Easy Corn Chowder

2 T. butter

2 slices of bacon, chopped

2 C. corn kernels

1 C. chopped onion & bell pepper

1 ½ C. hash browns

Chicken (or vegetable) broth

1 C. milk

Sauté bacon, onion and bell pepper in butter. Add broth to this along with corn; then hash browns for thickening along with milk. Let simmer and enjoy. Crab meat or anything you like can be added. This is an easy soup to make your own. I got the basic idea from the Food Network and Rachel Ray, this is what I came up with for myself.

Susan Cox, December 2005

Tortilla Soup

1 T. vegetable oil

1 lb. chicken breast (3 fillets)

½ diced onion

½ of a bell pepper

1 clove of garlic (pressed)

4 C. chicken broth

3 C. water

1 C. enchilada sauce

16 oz. Velveeta

1 tsp. salt

1 tsp. chili powder

½ tsp. cumin

Boil chicken breast until tender (falls apart tender). In vegetable oil, sauté garlic, spices, onion, and bell pepper until lucent. Add the enchilada sauce, chicken broth, and water. Stir. Cube the Velveeta and cook slowly until it melts. Then add shredded chicken breast. Cook down for at least 1 hour. Watch that it does not burn on the bottom. If the soup seems too thin, add some masa for thickening.

Pat Bennett, December 2005

White Bean Soup

5 cans white Northern beans - undrained

6 cans chicken broth

1 cube chicken bouillon

2 onions-chopped

6-8 cloves garlic

1 can green chilies

4 tsp. cumin

2 tsp. oregano

4 C. cubed chicken (I use 2 rotisserie chickens)

Large sour cream-I use about ¾ of it

3 C. Monterrey Jack cheese

Put all ingredients, except sour cream and cheese, together in a large pot. Simmer for about 1 hour. Put sour cream and cheese in and cook for an additional 20 minutes.

Toppings for the soup in bowls – tortilla chips, onions and avocado

Sherry Green, November 2006

My Chicken Noodle Vegetable Soup

Boil chicken pieces (or half of a whole chicken) in Swanson's chicken broth (usually at least one large can and a box of Swanson chicken stock) seasoned with garlic salt, Lawry's Seasoning Salt and black pepper (don't use too much salt because the broth is salty). Add water as needed. I cook it for about an hour.

Take the chicken out of the broth to cool and bone.

Add to broth:

Mixed vegetables, whatever kind you like (sometimes it's just whatever partial packages I have in the freezer)

½ to 1 pkg. Pict Sweet Seasoning blend (onion, celery, bell pepper)

Cook until tender and then add 12 oz. pkg. extra wide egg noodles (or noodles of your choice) (Ron likes the skinny Mrs. Grass Noodles).

Susan Cox, October 2009

Country Cabbage Soup

½ lb. ground beef

4 C. (1 small head) cabbage, shredded

1 C. diced potatoes

1 C. sliced or grated carrots

½ C. chopped onion

3 T. butter

1 T. flour

1 ½ C. beef broth

1 ½ C. prepared hidden valley ranch dressing (buttermilk recipe)

(If you use the dry mix for buttermilk recipe, add a small amount of miracle whip salad dressing) Brown ground beef in a large saucepan; drain.; add cabbage, potatoes, carrots and onion. Cook and stir in butter until potatoes are tender, but not brown. Stir in flour. Add remaining ingredients simmer about 20 minutes.

Chicken Noodle Vegetable Soup

Boil chicken pieces (or half of a whole chicken) in Swanson's chicken broth (usually at least one large can and a box of Swanson chicken stock) seasoned with garlic salt, Lawry's Seasoning Salt and black pepper (don't use too much salt because the broth is salty). Add water as needed. I cook it for about an hour.

Take the chicken out of the broth to cool and bone.

Add to broth:

Mixed vegetables, whatever kind you like (sometimes it's just whatever partial packages I have in the freezer)

½ pkg. Pict Sweet Seasoning blend (onion, celery, bell pepper)

Cook until tender and then add 12 oz. pkg. extra wide egg noodles (or noodles of your choice) (Ron likes the Mrs. Grass Noodles).

Susan Cox, October 2009

Cheesy Bean Soup

1 lb. ground beef, browned

1 can cheese soup + 1 can water (or more)

1 lb. Velveeta Cheese

1 can Rotel Tomatoes

1 can pinto beans

1 can black beans

1 can kidney or navy beans

Combine all ingredients in crockpot till cheese melts.

Duda Fulgham, December 2007

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