Minestrone Soup - Annette Baird Sandberg

Brown 1 lb hamburger, drain and set aside

1 large chopped onion and 1 clove minced garlic, sautéed in oil

1 pkg. frozen Italian vegetables

Basil

Thyme

Oregano

8 cups water 

4-5 beef bullion

1 ½ cups shell pasta 

2 cans tomato soup – Campbell’s 

Crock Pot Chili – Annette Baird Sandberg

2 cans Chili Beans in seasoned sauce 

1 can diced tomatoes

1sm. Can tomato sauce

1 pkg. McCormick chili season (original) 

1 pound cooked hamburger 

Place all ingredients in crock pot to warm. Enjoy!

I like Hunts brand chili beans w/sauce I used Albertson’s brand this time because I could not find Hunts. (I have used Bushes brand and it was not good!). Also, I used ½ to ¾ of the season pkg. 

Chicken Tortellini Soup – Jodi Baird

10 oz. pkg broccoli

3 cans of chicken broth, 14 ½ oz ea.

1 can cream of celery soup

2 cups cubed chicken

1cup chopped yellow onion

1 cup chopped carrots

½ cup water

2 garlic cloves, minced

½ t basil leaves

½ tea. Oregano

9 oz. cheese tortellini

Grated parmesan (to serve with)

Combine broth, cream of chicken soup, chicken, onions, carrots, water, garlic, basil and oregano. Bring to a boil; add tortellini and simmer uncovered for 30 minutes or until broccoli is tender. 

Italian Pasta Soup – Emily Christensen

2 cloves garlic, minced

1 cup celery, chopped

½ medium onion, chopped

Put above ingredients in large pan and cover with 2 cups of water and 4 beef bullion cubes. 

Add:

1 quart chopped tomatoes

1 can kidney beans 

2 tea basil 

4 Tlbs brown sugar

Salt and pepper to taste

8 oz tomato sauce

When vegetables are partly cooked, add 1 cup uncooked shell pasta and cook until pasta is done. Add water as needed. 

Taco Soup – Kenna Christensen

1 lb. ground beef

1 onion, diced

2 cans stewed tomatoes, 16 oz.

2 cans kidney beans, un-drained, 16 oz.

1 can tomato sauce, 10 oz. 

1 envelope taco seasoning mix (mild) less if desired

3 cups water, less water if cooked in crock pot

Brown meat, add chopped onions and cook until soft. Add other ingredients and simmer two hours. 

Toppings as desired: Guacamole, grated cheese, sour cream, chopped green onions.

Cheese Soup – Annette Baird Sandberg

1 Cup Diced Carrots

1 Cup Diced Celery

1 Cup Diced Onion

1 Cup Diced Potatoes (I like to use the red potatoes)

1 pouch of Lipton’s Chicken Noodle Soup mix

¾ Cup Butter or Margarine

¾ Cup Flour

2 Cans Evaporated Milk

½ Cup Milk

1 Bottle of Cheese Whiz – not the squirt kind!

Place diced veggies in a large pot with water about 1 inch above the veggies. Add soup mix and cook veggies until tender – do not drain. In a skillet/sauce pan, melt butter, add flour and cook until is gets bubbly. Add milk and cook until thickened, being careful not to scorch the mixture. Add the bottle of cheese whiz and stir until smooth (this mixture will be quite thick) Add the milk mixture to the veggie mixture and stir until smooth. 

Mother of the Year Vegetable Soup – Paul Shomaker

Cook a beef shank and bone until well done covering with water. Remove meat, cut meat into bit-sized pieces.

To the broth, add:

3 cups diced potatoes

3 cups diced carrots

1 cup dices onions

3 Tlbs rice or ¼ cup barley

Add a little minced parsley, Cook until vegetables are tender and rice or barley is done. 

Hamburger Soup

1 ½ lbs. hamburger

½ cup green peppers, diced

½ cup celery

½ cup onion, diced

Brown hamburger and vegetables, drain off excess fat and add:

1 quart whole tomatoes, chopped 

2 ½ cup carrots, grated

2 or 3 medium potatoes, cubed

½ cup rice

1 tea salt

1 tea sugar 

1 clove garlic

Bring to a boil and simmer until the rice is tender, about 20 minutes.

Fat-Free Soup – Kenna Christensen

6 large green onions

1 or 2 tomatoes, canned tomatoes can be used

1 large head of cabbage

2 green peppers 

1 bunch celery

1 pkg Lipton soup mix.

Season with salt, pepper, curry powder, parsley and bullion cubes. Cut vegetables in small to medium pieces and cover with water. Boil fast for 10 minutes. Turn down to simmer and continue cooking until vegetables are tender. This soup can be eaten anytime you are hungry. 

Clam Chowder – Kathyrn Christensen

2 cups potatoes, diced 

1 cup celery, finely chopped 

1 carrot, grated

White Sauce: 

¾ cup butter

2 cups milk

2 cans clams, chopped

1 tea salt

½ tea sugar

3/4 cup flour

1 tea thyme

½ tea pepper

Simmer the vegetables in the juice from the clams, adding a small amount of water if necessary, on low heat until tender. Make white sauce, cook until thick. Add vegetables. Add clams and seasonings. Simmer slowly until ready to serve. Option: In place of milk, use 1 cup milk and 1 cup cream.

Bratten’s Clam Chowder

2 - 6 ½ oz., cans minced clams

1 cup finely diced celery

¾ cup butter

1 quart half and half cream 

½ cup onions

2 cups potatoes

¾ cup flour

1 ½ tea salt

½ tea sugar

Few grains white pepper

Drain juice from clams and pour over vegetables. Add enough water to cover and simmer until vegetables are tender – about 20 minutes. Melt butter, add flour, and blend together. Cook a few minutes. Add cream, cook until smooth. Add un-drained vegetables and clams. Heat. Salt and pepper to taste.