Cheesy Cauliflower Soup

INGREDIENTS:
2 large potatoes, diced
1 large cauliflower, cut or broken into florets
1 medium carrot, diced
2 tsp. garlic powder
1 1/2 cups chopped onion
1 1/2 tsp. salt
4 cups water
2-3 cups grated cheddar cheese
3/4 cup low-fat milk
Black pepper to taste

INSTRUCTIONS:
Saute onion in large pot for about 3 minutes until slightly tender and starting to turn slightly golden.  Add garlic and saute for about one minute more.  Add potato, cauliflower, carrot, salt and water.  Bring to a boil and then simmer until vegetables are tender, about 20 minutes.  Use an immersion blender or a potato masher to mash vegetables to the desired consistency.  Add in milk and cheese.  Heat until warmed through.

Cabbage Patch Stew

INGREDIENTS:
½ pound lean ground beef or turkey (optional)
l large onion, chopped
1 cup celery, chopped
2 cups shredded cabbage
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon garlic powder
¼ teaspoon cumin
2 cups water
1 tablespoon sugar
2 (15 oz.) cans kidney or pinto beans
2 (15 oz.) can Mexican style stewed tomatoes

 INSTRUCTIONS: Brown meat and drain fat; add onion, celery, and cabbage. Cook until vegetables are clear or wilted. Add remaining ingredients. Simmer ½ hour. Yield: 8 servings

Taco Soup

INGREDIENTS:
1/2 - 1 lb. lean ground beef
1 medium onion
1 can (28 oz.) tomatoes, crushed
1 can (8 oz.) tomato sauces
1 can (15 oz.) kidney beans
1 can (15 oz.) black beans
1 can corn (15 oz.), drained
1 pkg. taco seasoning mix

INSTRUCTIONS:
In a large saucepan saute ground beef and onion; drain fat.  Add tomatoes, tomato sauce, drained kidney beans, corn, and seasoning mix.  Simmer 15 minutes.  Granish with grated cheese, low-fat sour cram, diced green onions, sliced black olives, guacamole, or tortilla chips.  Yield:  4-6 servings.

Chicken and Wild Rice Soup

INGREDIENTS:
1 cup finely chopped carrot
1 cup finely chopped onion
1 cup finely chopped celery
2 T. olive oil, divided
6 cups chicken broth
3/4 cup wild rice
12 oz. boneless, skinless chicken breasts, cut into 1/2" pieces
2 T. flour
2 T. butter
1 can evaporated skim milk

INSTRUCTIONS:
In a medium skillet, heat 1 T. oil.  Add the chicken and cook until no longer pink.  In a medium saucepan, heat remaining oil and stir in the carrots, onion, and celery.  Cook until tender, about 5 minutes.  Stir in the wild rice, chicken, and broth.  Bring to a boil, reduce heat, cover, and simmer 30 minutes or until rice is tender.  In a small bowl, combine flour and butter.  Mix well to make a smooth paste.  Stir flour mixture into broth mixture.  Cook and stir until soup is thick and bubbly.  Add evaporated milk.  Cook and stir over medium heat until milk is heated through.  Season to taste with salt and pepper.

Yield:  4-6 servings.

Cheesy Potato Soup

INGREDIENTS:
4 medium potaotes, diced
1 medium onion, chopped
1 quart water
3 tbsp flour
1 tsp salt
1/4 cup butter
1/2 cup milk
2 cups shredded cheddar cheese
1/2 tsp paprika
1/2 tsp seasoned salt
1/4 tsp basil
1/2 tsp black pepper
Chopped Chives
Bacon Bits

INSTRUCTIONS:
Combine potatoes, onion, water, and salt in a heavy saucepan.  Bring to a boil, reduce heat and simmer until tender (about 20 minutes).  In a heavy skillet melt butter.  Add flour; cook and stir until mixture bubbles.  Remove mixture from heat; stir in milk.  Return to heat; cook and stir until thickened.  Stir mixture slowly into potatoes.  Cook and stir until thick.  Add cheese and seasonings.  Serve topped with chives and Bacon Bits.   Yield:  4-6 servings.

Mexican Chicken and Black Bean Soup

INGREDIENTS:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbsp. olive oil
2 garlic cloves, minced
2 (14.5 oz) cans Mexican Stewed Tomatoes
1 (15 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
2 cups chicken broth
1 cup salsa
1/2 chopped, fresh cilantro
1 Tbsp. ground cumin

Shredded cheese, tortilla chips, sour cream

INSTRUCTIONS:
Heat the oil in a medium skillet and cook the chicken until slightly browned.  Add the garlic and cook for 30 seconds.  Add the tomatoes, corn beans, broth, salsa, cilantro, and cumin; bring to a boil.  Decrease the heat.  Cover and simmer for 20 minutes. 

Top with shredded cheese, chips, and sour cream.

Homestyle Chicken Noodle Soup A.K.A. Magic Soup for Jessika

INGREDIENTS:
6 cups chicken broth
1-2 cups water
2 cups chicken, cooked and diced
1/2 cup onions, chopped
3 carrots, sliced
2 celery stalks, sliced
1 Tbsp. Italian Seasoning
1 Tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
2-3 cups uncooked noodles

INSTRUCTIONS:
Combine broth, vegetables, and seasonings in a large pot.  Cover and simmer 15 mintues.  Add chicken and noodles and cook until noodles are tender.  Add more water if you want a less chunky soup.

***Note:  For the best flavor, make the soup early in the day, cooking the noodles until still slightly firm.  Then place in a crock pot on low or warm for a few hours before serving.