Potato Chowder

• 8 cups diced peeled potatoes
• 1/3 cup chopped onion
• 3 cans (14.5 oz ea) chicken broth
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/4 tsp pepper
• 1 pkg (8 oz) cream cheese, cubed
• 1/2 lb. sliced bacon ,cooked and crumbled

In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or til potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. 12 servings

Zesty Macaroni Soup

• 1 lb. ground beef
• 1 mdm onion, chopped
• 5 cups water
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (7 oz) whole kernel corn, drained
• 1 can (4 oz) chopped green chilies, optional
• 1/2 tsp ground mustard
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 pkg (7.5 oz) chili macaroni dinner mix
• salsa con queso dip

In saucepan, cook beef and onion til meat is no longer pink; drain if necessary. Stir in water, beans, tomatoes, corn and chilies if desired. Stir in mustard, salt, pepper and contents of macaroni sauce mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or til macaroni is tender, stirring once. Serve with salsa con queso dip if desired. 8-10 servings

Hamburger Vegetable Soup

• I lb ground beef
• 1 mdm onion, chopped
• 2 garlic cloves, minced
• 4 cups V8 juice
• 1 can (14.5 oz) stewed tomatoes
• 2 cups coleslaw mix
• 2 cups frozen green beans
• 2 cups frozen corn
• 2 tbsp worcestershire sauce
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper

In a saucepan, cook beef, onion and garlic over medium heat til meat is no longer pink; drain. In a slow cooker, combine the remaining ingredients. Stir in beef mixture. Cover and cook on low for 8-9 hours or til the vegetables are tender. 10 svgs.

Smoked Turkey Vegetable Soup

Prep Time - 15 mins; Cook time - 30 mins  Serves 6-8

• 1 cup colored spiral pasta, cooked
• 1/2 cup red bell pepper, chopped
• 3 tbsp olive oil
• 1 tsp garlic, minced
• 1/2 cup celery, chopped
• 4 cups chicken broth
• 1 1/2 cups Nueske's Smoked Turkey, diced into 1/4" cubes
• 1 cup carrots, sliced
• 1 1/2 cups frozen green beans
• 1/2 cup  Romano cheese grated

Cook pasta as directed on package.  Drain and set aside.  In large saucepan, saute pepper, garlic, onion and celery in olive oil.  Add oregano, chicken broth, turkey and carrots.  Heat over medium heat til carrots are tender crisp.  Add green beans.  Continue to heat for 5 more minutes.  Top each bowl of soup with a portion of pasta and a good sprinkle of Romano cheese.

Three Bean Soup

• 1 mdm onion, chopped
• 1 tbsp vegetable oil
• 3 small potatoes, peeled and cubed
• 2 mdm carrots, sliced
• 3 cans (14 1/2 oz ea) chicken broth
• 3 cups water
• 2 tsp parsley flakes
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 garlic clove, minced
• 1/2 tsp pepper
• 1 can (15 1/2 oz) great northern beans, rinsed and drained
• 1 can (15 Oz) pinto beans, rinsed and drained
• 1 can (15 oz) garbanzo beans, rinsed and drained
• 3 cups chopped fresh spinach

Saute onion in oil.  Add in the next nine ingredients.  Simmer, uncovered til vegetables are tender.  Add beans and spinach, heat through.  12 svgs.  **I used kidney beans to replace the pinto beans, because I had them in the cupboard.  Also consider using packaged cubed hash browns and a can of sliced carrots if you need to whip this up faster.**

Beef 'N Black Bean Soup

• 1 lb ground beef
• 2 can (14 1/2 oz ea) chicken broth
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 8 green onions, thinly sliced
• 3 mdm carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp sugar
• 1 1/2 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 2 cans (15 oz ea) black beans, rinsed and drained
• 1 1/2 cups cooked rice

In a skillet over mdm heat, cook beef til no longer pink; drain.  Transfer to a slow cooker.  Add the next 12 ingredients.  Cover and cook on high for 1 hr.  Reduce heat to low; cook for 4-5 hrs or til vegetables are tender.  Add the beans and rice; cook 1 hr longer or til heated through.  10 svgs.

White Chili with Chicken

• 1 mdm onion, chopped
• 1 jalapeno pepper, seeded and chopped, optional
• 2 garlic cloves, minced
• 1 tbsp vegetable oil
• 4 cups chicken broth
• 2 cans (15 1/2 oz each) great northern beans, rinsed and drained
• 2 tbsp minced fresh parsley
• 1 tbsp lime juice
• 1-1 1/4 tsp ground cumin
• 2 tbsp cornstarch
• 1/4 cup cold water
• 2 cups cubed cooked chicken

In lrg saucepan, cook onion, jalapeno (if desired) and garlic in oil til tender.  Stir in broth, beans, parsley, lime juice and cumin; bring to a boil.  Reduce heat; cover and simmer for 10 mins, stirring occasionally.  Combine cornstarch and water til smooth; stir into chili.  Add chicken.  Bring to a boil; cook and stir for 2 mins or til thickened.  6 svgs.
**Make sure you use gloves when cutting and seeding jalapenos and don't touch those eyes!**

Salsa Chili

• 1 lb ground beef
• 1 mdm onion, chopped
• 1 jar (16 oz) salsa
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (5 1/2 oz) tomato juice

Shredded cheddar cheese, diced peppers, sour cream and sliced green onions, optional

In a saucepan, cook beef and onion over mdm heat til meat is no longer pink; drain.  Stir in salsa, beans and tomato juice; heat through.  If desired, garnish with cheese and peppers and serve with sour cream and onions.  5 svgs.

Chicken Tomato Soup

• 1 1/2 cups water
• 1 pkg (10 oz) frozen chopped broccoli
• 3/4 cup chopped onion
• 1 garlic clove, minced
• 3/4 lb boneless skinless chicken breast, cut into 1" chunks
• 1/2 tsp seasoned salt
• 1/2 tsp pepper
• 1 can (46 oz) tomato juice
• 1 can (15 1/2 oz) great northern beans, rinsed & drained
• 1 can (15 oz) black beans, rinsed & drained
• 1 can (11 oz) whole kernel corn, drained
• 1 tbsp ketchup
• 1 tbsp brown sugar
• crumbled bacon and shredded cheddar cheese, optional*

In a dutch oven or soup kettle, combine water, broccoli, onion and garlic.  Bring to a boil; boil for 8-10 mins stirring frequently.  Meanwhile, in a nonstick skillet, cook chicken til no longer pink, about 6 mins.  Sprinkle with seasoned salt and pepper.  Add to broccoli mixture - stir in tomato juice, beans, corn, ketchup and brown sugar; bring to a boil.  Reduce heat; cover and simmer for 10-15 mins, stirring occasionally.  Garnish with bacon and cheese if desired.  12 svgs.

Best Ever Potato Soup

• 6 bacon strips, diced
• 3 cups cubed peeled potatoes
• 1 can (14 1/2 oz) chicken broth
• 1 small carrot, grated
• 1/2 cup chopped onion
• 1 tbsp dried parsley flakes
• 1/2 tsp each celery seed, salt & pepper
• 3 tbsp all purpose flour
• 3 cups milk
• 8 oz processed American cheese, cubed
• 2 green onions, thinly sliced (optional)

In a large saucepan, cook bacon til crisp, drain.  Add potatoes, broth, carrot, onion, parsley, celery seed, salt & pepper.  Cover and simmer til potatoes are tender, about 15 mins.  Combine flour and milk til s mooth; add to soup.  Bring to a boil, continue to boil and stir for 2 mins.  Add cheese, stir til cheese is melted and the soup is heated through.   Garnish with green onion if desired.  8 svgs.