Soup's On!!

Taco Soup From Julie Adolphson

6 C. water
1 lb. ground beef
1 chopped onion
1 garlic minced
2 Lg. cans tomato sauce
2 Lg. cans diced tomatoes
2 cans mexi corn
2 cans chopped green chilies
2 Lg. cans drained kidney beans
2 pkgs. taco seasoning

Brown the hamburger, onion and garlic, combine all the ingredients in a pot and cook to a heavy boil. Serve with sour cream, cheddar cheese and tortilla chips.

Corn Chowder from Darlene Thomas

2 sticks of celery, sliced thin
1/2 medium onion, chopped finely
4 medium potatoes cut into small pieces
10 C. milk
1 can cream of mushroom soup
1 Lg. can of corn
seasonings

Boil the celery, onions and potatoes together until tender, in just enough water to cover. Add remaining ingredients and reheat (add milk powder to make it creamier) Season to taste ( I use johnnies seasoning salt)
Serve with warm rolls

Try adding bacon bits or browned hamburger for a heartier soup.

Beef Stew from krystel Beyer

2-1/2 Lbs beef
1 16oz bag of carrots cut into chunks
1/3 C. flour
1/3 C. salad oil
1 Lg. onion chopped
1 garlic clove minced
3 C. water
4 beef bullion cubes
1 tsp. salt
1 tsp worestershire sauce
1/4 tsp pepper
5 med. potatoes cut into chunks
1 10oz bag frozen peas

Cut meat into 1/2" chunks place on a wax paper and cover meat with the flour. In a 6 qt. dutch oven over med-high heat, heat oil. Brown meat all over in oil, a few pieces at a time; remove pieces as they brown. Reduce heat to medium. To the drippings left in the pan add onion and garlic, cook 3 min. stirring until onion is almost tender. Stir in reserved flour. Gradually add water, boullion, salt, worcestershire and pepper cook stirring until mixture is slightly thickened Add meat heat to boiling, stirring reducing heat to low; cover; simmer 2-1/2hrs until almost tender, stirring occasionally. Add potato and carrot chunks over med. heat and heat to boiling and reduce to low; cover and simmer for 20 min. Stir in frozen peas and simmer for another 10 min. and serve.