Canadian Bacon Wild Rice Soup

• One-half cup wild rice – rinsed and rinsed again until water runs clear and clean
• One and one-half cups water
• 8 oz Canadian Bacon, chopped
• One-half cup chopped onion, sautéed in 1 T. butter
• Two cans Cream of Potato soup
• One soup can of water
• One quart of milk
• Two and one-half cups grated American Cheese

Bring rice and water to a boil; reduce heat and simmer for 50 minutes or until tender; drain. Add bacon, onion, soup, water and milk; simmer on low heat for about 30 minutes or until heated through, stirring often. Stir in cheese shortly before serving. Serve with bread or soda crackers as a main course.

Stuffed Cabbage Soup

• Cut chunks of beef and brown them in oil in a soup kettle – I used a small chuck roast or you could use a round steak or sirloin. You can make it as meaty as desired.
• Add onion chunks and stir as you brown with the beef. I used one medium size onion.
• Add one package (16 oz) of coleslaw mix (shredded cabbage and carrots)
• Stir together and add:
  • 2 cans of beef broth (I used the kind with less sodium and fat)
  • 28 ounce can of crushed tomatoes or tomato puree
  • One and one-half cup water
  • One-fourth cup of brown sugar
  • One teaspoon salt
  • One tablespoon lemon juice
  • Ground pepper to taste
• Bring ingredients to a boil and add one cup long grain rice, white or brown is fine
• Simmer for 45 minutes, stirring every 10 minutes or so.

Delicious with bread or soda crackers.

Potato Soup

• 6 cups cubed peeled potatoes
• 5 cups of water
• 2 cups cubed, cooked chicken, or ham, or fried bacon (if you use bacon, you may want to add that shortly before you serve it to keep it kind of crisp)
• 2 cups of chopped onion
• one-half cup chopped celery
• one cup sliced carrots
• 4 Tbls. Butter
• 4 teaspoons chicken bouillon powder or granules (I love Watkins brand)
• 2 tsp. salt
• one-half tsp. pepper
• 2 cups Half and Half, heated

In a large slow-cooker (Crock Pot) combine all ingredients except the Half and Half (half cream and half milk) Cook on high for 8 hours or until the vegetables are tender. Add heated Half and Half, mixing thoroughly, and serve with bread or soda crackers.

Garden Vegetable Soup

• 1 and a half pounds ground beef OR one chicken, cooked, boned and cut into pieces
• 1 large onion diced (about 2 cups)
• 1 and a half cups diced carrots
• 1 cup diced celery
• 1 cup frozen or fresh corn
• 2 cups diced potatoes
• 8 cups chicken or beef broth (for different taste variations)
• 1 15 oz. can crushed tomatoes (optional – it’s good with or without this ingredient)
• 1 teaspoon salt
• 1 teaspoons pepper

In a large kettle, brown the ground beef with the salt and pepper until meat is no longer pink. OR, place the chicken pieces in the large kettle. Add the onions until slightly softened. Pour in the broth, crushed tomatoes with juice and add all the vegetables except the corn. Cover and bring to boil. Lower the heat and let simmer for one-half hour. Add the corn about 10 minutes before serving.

Additional optional ingredients: drop in dumplings, barley, rice or noodles for more texture and filling. Serve with bread or crackers for a complete, healthy meal.

Southwest Soup

• 1 pound ground beef, browned
• 1 15 oz. can whole kernel corn with the juice
• 1 15 oz. can black beans (plain or with lime and cilantro)
• 1 4 oz can diced mild green chiles
• 1 quart or 28 ounce can stewed or diced tomatoes (I used diced tomatoes with basil, garlic and oregano spices)

Brown the ground beef in a large kettle and add remaining ingredients. Cook over medium heat until flavors blend, about a half hour. I made this soup and added 6 cups of beef broth to make it go further. I like soup with more broth.

Serve with shredded cheese, sour cream and corn chips.

Hearty Texas Soup

(named by Roz)

• 2 lbs. ground beef
• 1 medium onion
• Brown both together and drain fat
• 1 can – 14 oz. ranch style beans
• 1 can – 14 oz. whole kernel corn
• 1 can – 14 oz. pinto beans (black, kidney or your favorite will do!)
• 2 large cans diced tomatoes
• 1 can – Rotel tomatoes (these include the green chiles)
• 1 pkg. dry Ranch dressing mix
• 1 pkg. dry taco seasoning mix

Dump all the above in the pot with the ground beef and onion – I don’t drain the liquid off any of them.

Add water or broth as you prefer – my husband likes it thick and hearty – my best friend likes it with a little more broth. Cook for several hours on the stove or put all this in crock pot before you go to work!

Serve with a dollop of sour cream and a generous sprinkle of grated cheddar cheese and chips.