Ham & Pea Soup

1-1/2 C cooked ham cut in strips
1/4 C chopped onion
2 T butter
2 cans Green Pea Soup
1-1/2 soup cans water
2 C cooked mixed vegetables
1/4 t ground nutmeg

In saucepan brown ham and cook onion in butter until tender.

Add soup, gradually blend in water.

Add vegetables and nutmeg.

Heat, stir occasionally.

Hot Dog Soup

1 # hot dogs cut in 1/2 inch slices
1/4 t basil leaves, crushed
2 T butter
1 can Split Pea with Ham soup
1 can Cream of Potato soup
1 soup can water
1 can (8 ounces) canned tomatoes, cut up

In large saucepan brown hot dogs with basil in butter. Add soups and gradually stir in water. Add remaiing ingredients.

Heat, stir occasionally.

Hamburger Soup

1 # hamburger
1/2 onion grated
2 cans consumme
2 C diced potatoes
1 C diced carrots
1 bay leaf
1/8 t thyme
1/2 t parsley
soup can of water

Brown hamburger and onion. Drain off grease.

Add remaining ingredients. Bring mixture to a boil and simmer 45 minutes.

Bean and Potato Chowder

1 20-oz. pkg. diced potatoes with onions
1 14-oz. can vegetable broth
1/3 cup flour
1 cup (4 oz.) shredded swiss cheese
3 cups milk
1 t dried Italian seasoning
1 15-oz. can navy beans, rinsed and drained
Snipped fresh parsley
Italian bread slices topped with shredded Swiss Cheese on the side.

Combine potatoes and begetable broth in pan, bring to boil, reduce heat and simmer covered for 4 minutes.

In bowl toss flour and swiss cheese together. Gradually stir in milk until combined.
Add to potatoes .

Add Italian seasoning to potatoes. Cook and stir over medium heat until thickened and bubbly.

Stir in Navy beans , cook and stir for one minute.

Vegetable Beef Soup

1 Beef Chuck Roast (2-1/2 to 3 pounds)
4 quarts Water
1 Cup Pearl Barley
1-1/2 Cups Chopped Onion
1-1/2 Cups Chopped Clery
1 Tablespoon Salt
1 teaspoon Pepper
1 Can (28 ounces) Tomatoes with liquid, cut up
1-1/2 Cups Chopped Carrots
1 Bag (16 ounces) Frozen Mixed Vegetables
1/4 Cup Minced Fresh Parsley
1/2 teaspoon Dried Basil
1/4 teaspoon Dried Thyme
1/4 teaspoon Garlic Salt

Place roast in a large Dutch oven or soup kettle. Add water, barley, onion, celery, salt and pepper; bring to a boil.

Reduce heat, cover and simmer for 1 hour and 15 minutes or until meat is tender.

Remove meat; cool. Cut into bite-size pieces.

Skim fat from broth. Add beef and remaining ingredients; bring to a boil.

Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

CHUNKY POTATO SOUP

3 medium Red Potatoes
2 Cups Water
1 small Onion
3 tsp. Sugar
1 Cup shredded Cheddar Cheese
1 Cup cubed Cooked Ham

Peal potatoes and cut into 1 inch cubes.

Bring water to boil in large saucepan, add potatoes and cook until tender.

Drain, reserving liquid. Measure 1 cup of reserved liquid...adding water if necessary to make 1 cup.

Peel and finely chop onion.

Melt butter over medium heat in saucepan. Add onion. Cook, stirring frequently, until onion is translucent and tender.

Add flour to saucepan, season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, 1 cup of reserved liquid, milk and sugar. Stir well.

Add cheese and ham.

Simmer over low heat 30 minutes, stirring frequently.

SOUP BOWL

Buy small round loaves of a hearty bread, such as Italian.

Slice off a small piece from the top.

Remove the inside of the loaf, leaving a 1-1/2 inch shell.

Fill with hot soup.

POTATO SOUP

Potatoes
2 Cups Celery
1 Cup Onion

Cover with water and cook until done

Add to potatoes:

1# Lil Smokies, cut into bite sized and browned.
2 Cans Mushroom Soup
2 Cans Evaporate Milk
8 0z. Cheese Whiz

TEN BEAN SOUP

Cover 1 lb. of mixed beans (washed) with water in a 6 qt. pot. Soak 10-12 hours.

Drain and add 2 qts water and ham or ham hocks. Simmer for 2-1/2 to 3 hours.

Then add:

2 stalks celery, sliced thin
1 clove garlic, minced
2 carrots, sliced thin
Juice of one lemon
Salt and pepper
1 large onion, chopped
1 large can of tomatoes
1 large red or green pepper, minced.

Simmer 40-50 minutes more.

CORN CHOWDER

3 T Butter..........................4 Cups Milk
1/4 Cup Diced Onion.........2 Cups Corn
3 T Flour.............................1t Worcestershire Sauce
2t salt...................................1-1/2 Cups Tomatoes
1/4t Pepper.........................10 Slices Bacon cooked & diced
2 Cups diced cooked Potatoes

Melt butter, add onion and cook until tender.

Add flour and seasonings and blend.

Stir in milk and cook until thickened, stirring constantly.

Add corn, potatoes, bacon, & Worcestershire Sauce.

Heat tomatoes and stir in just before serving