Canadian Cheese Soup

1/2 cup butter
1/2 cup minced onion
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup flour
1 1/2 Tbl cornstarch
1 quart chicken broth
1 quart milk
1/8 tsp baking soda
1 cup shredded cheddar cheese
Salt and Pepper to taste
1 Tbl chopped parsley

Melt butter in a large pot. Saute onions, carrots and celery until soft. Add flour and cornstarch. Cook until bubbly. Add milk and broth. Add cheese,soda and seasonings. Stir well and simmer until cheese is melted. Add parsley
just before serving.

Chicken Corn Chowder

2 cans cream of chicken soup
1 Tbl flour
2 soup cans milk
2 cups peeled and cubed potatoes
1 can corn, drained
1 small can chopped green chiles
1 cup cooked, diced chicken
2 tsp garlic saltpepper to taste

Put soup in a large pot. Mix flour with 3 Tbl of milk.  Add to the pot with remaining milk.  Add rest of ingredients. Cook until potatoes are done. Easy and Delicious! Serves 4.  This goes well with meatloaf.

Bacon and Potato Soup

6 slices extra-lean bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onions
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low-fat chicken broth
4 cups potatoes, cubed
1/8 teaspoon cayenne pepper, or to taste
1/2 cup grated cheddar cheese, optional
1/2 teaspoon kosher salt, optional

Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel. Meanwhile, prepare vegetables.   Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3 to 4 minutes.  Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in cheese, heating just until melted - do not boil.  Chop bacon and add to soup.
Adjust seasoning to taste by adding salt, if desired.  Serve at once.

Bean Soup

2 cups dry navy beans
2 quarts water
1 1/2 lbs. cut up ham
2 cups onion (chopped)
1 cup celery (chopped)
2 cloves garlic (minced)
3 cans (10 3/4 oz.) chicken broth
1 quart water
2 tsp. salt
1/4 tsp. pepper
1 bay leaf

Wash beans. In large kettle, combine beans and 2 quarts water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. Add ham, onions, celery, garlic, chicken broth, water, salt, pepper and bay leaf.  Bring to a boil: reduce heat, cover and simmer 2 hours or until beans are tender. Remove bay leaf and serve with cornbread.

Cauliflower Sausage Soup

1 head cauliflower, cut in pieces
2 carrots, shredded
2 1/2 c. milk
1 c. flour
3 potatoes, peeled and cubed
1/2 lb. sausage
5 ozs. grated american cheese
1 egg

In large pot, brown and drain sausage.  Add cauliflower, potatoes and carrots. Add enough water to barely cover.   Bring to a boil and cook til tender.  Do not drain.

In the meantime combine egg and flour in a blender or food processor til it resembles cornmeal. Add milk to soup, and bring to a boil.  Sprinkle flour mixture over soup very slowly, stirring constantly.  Let thicken. Remove from heat and add cheese, stirring to melt.   Freeze in containers.  Thaw and heat.

Chicken and Barley Soup

1 4 pounds chicken cut up
water to cover
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup barley
1 chicken bouillon cube
1/2 teaspoon sage
pepper to taste

Cover chicken with water in a large pot, Bring to a boil.  Reduce heat and simmer 1 1/2 hours, skimming foam from top occasionally.  Remove chicken from broth and cool. Cool broth, or refrigerate overnight and remove fat.  Skin and de-bone chicken, and chop into bite-sized pieces.  Re-heat broth to boiling Add remaining ingredients.   Reduce to a simmer and cook for 1 hour or until barley is tender.

Italian Pasta Soup

1 Lb. bulk Italian sausage
2 cups chopped onion
2 cloves garlic (finely chopped)
7 cups water
4 medium carrots (pared and sliced)
2 cans (15 oz.) diced tomatoes (undrained)
6 Beef Boullion Cubes
1 tsp. Italian seasoning
1/4 tsp. pepper
1-1/2 cups coarsely chopped zucchini
1 can (15 oz.) can garbanzo beans (drained)
1 cup elbow macaroni

In a large kettle, brown sausage, onion and garlic; drain off fat. Add water, carrots, tomatoes, bouillion cubes, Italian seasoning and pepper; bring to a boil.  Reduce heat; cover and simmer 30 minutes.  Add zucchini, garbanzo beans and macaroni.   Cover; cook 20 minutes or until macaroni is tender. Makes 2-1/2 quarts of soup.

Tortilla Soup

3 qt. Chicken Stock
1 1/2 (12 oz.) can Whole peeled Tomatoes
2 3/4 tsp. ground Cumin
1/2 clove garlic, minced
1 Tbsp. Salt
2 1/2 tsp. Ground Pepper
1 1/2 (12 oz.) cream style Corn
3 1/2 C. shredded American Cheese
1/2 C. Cornstarch
1 C. cool Water
1 lb. Ground Beef
1/3 C. chopped Onion
Tortilla Chips


Bring broth to a boil in a large pot. Crush tomatoes by hand and add with juice to broth. Add cumin, garlic, salt, pepper, corn, and cheese.

Bring to a boil again. Dissolve cornstarch in cup of cool water in small bowl. Add to boiling soup slowly while stirring constantly. Let  simmer 10 minutes. While soup simmers, sauté ground beer in skillet with chopped onion. Drain off any grease. Turn soup off, and add cooked beef mixture. Serve with sour cream, shredded cheddar cheese, and tortilla chips.

Onion Soup

1 1/2 C. Butter
4 C. sliced onions
1 3/4 C. Flour
12 C. Beef Stock
1/2 tsp. Cayenne Pepper
1 1/2 Tbsp. Salt
1 Egg yolk
2 Tbsp. Cream

In a six-quart soup kettle melt butter, add onions and reduce heat to very low, cooking until onions are melted down.  Be careful not to brown in the first stage of cooking.   Add flour and cook 5 to 10 minutes more, stirring occasionally. Blend in stock, salt, and bring to a boil.  Reduce heat and simmer about 15 minutes. Remove kettle from heat.  Beat together egg yolk and cream.  Add a little of the soup and mix quickly, then add to soup kettle. Serve in soup cups with toasted rounds of bread or croutons and sprinkle with grated Parmesan cheese, buttered breadcrumbs.  Brown under broiler flame and serve.

Pasta & Bean Soup

1/2 cup Macaroni -- shells, elbow, etc.
2 tablespoons Vegetable Oil
1 medium Onion -- chopped
1 clove Garlic -- minced
1/2 medium Green Bell Pepper -- chopped
3 cups Water -- or vegetable stock
2/3 cup Tomato Paste
15 ounces Chickpeas, canned -- drained
16 ounces Kidney Beans, canned -- drained
3/4 teaspoon Black Pepper -- freshly ground
1/2 teaspoon Thyme -- crushed
1 dash Cayenne Pepper
1 teaspoon Mrs Dash, salt free seasoning blend

Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.  Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes.  When pasta is done, drain well. Stir into other ingredients.  Heat.   Garnish if desired. Serves 8.

Tomato Hamburger Soup

1 lb ground beef
2-3 cans of Campbells tomato soup
1-2 cups of macaroni/spirals/shells
3 medium potatoes (chopped)
1 medium onion (chopped)
3 stalks of celery (chopped)
3 carrots (chopped)
1 cup of frozen corn
1 cup of fresh mushrooms
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder

Boil hamburger until cooked, approximately 20-30 minutes.   Add chopped potatoes, onions and pasta.   Five minutes later add carrots, celery, mushrooms, corn and spices.  Cook over medium heat until potatoes are slightly tender.    Add cans of tomato soup.   Let it come to a boil until heated.   Serve with biscuits.