Servings 8

INGREDIENTS:

1 pound ground beef

1 medium onion, diced

4 large garlic cloves, minced

2 jalapeno peppers, seeded halved and sliced

4 large garlic cloves, minced (garlic lovers can use more)

1 small carrot, peeled and diced

3 cups chicken broth

2 medium potatoes, peeled and cubed

1/4 cup butter

1 teaspoon each seasoned salt and fresh ground black pepper

1/4 cup all-purpose flour

2-1/2 cups cubed old cheddar cheese

1-1/2 cups milk

seasoned salt and fresh ground black pepper

Tabasco sauce

Fresh beets are a must with this recipe don’t even think about making this with canned beets,  I strongly suggest to make this soup 2 days ahead and refrigerate it will increase in flavor, just warm on top of the stove

Servings 10

INGREDIENTS

2 pounds sirloin, sliced into 1-inch cubes

1/3 cup bacon fat ( can use oil)

3 potatoes, peeled and chopped

5 large fresh beets ( peeled, sliced or chopped, use only fresh beets!)

10 cups water, divided

2 medium onions, chopped

6 large garlic cloves, minced

1 (6 ounce) can tomato paste

1 teaspoon crushed red pepper flakes ( or to taste)

2 large carrots ( peeled and chopped or sliced)

2 stalks celery, finely diced

1 small cabbage ( shredded or use red cabbage or both)

1 (28 ounce) can stewed tomatoes ( with juice, do not substitute diced canned tomatoes)

1 (10 ounce) can condensed tomato soup, undiluted ( even better, use 2 cans!)

4 cups  beef broth

2 -4 teaspoons fresh dill weed ( optional or to taste)

2 tablespoons cider vinegar

2 tablespoons brown sugar ( or to taste)

salt and freshly ground black pepper (I use seasoned salt)

sour cream

Yield about 3-3/4 quarts

INGREDIENTS:

6 to 8 bacon strips, chopped

1 medium onion, chopped

4 garlic loves, minced (garlic lovers can use more)

1/2 teaspoon cayenne pepper, or adjust to taste

2-1/2 cups chicken broth

2 large potatoes, peeled and cubed (can use red or russets)

2 medium carrots, peeled and diced

3 (11 ounce) cans corn kernels, drained

7 tablespoons all-purpose flour

5 cups full-fat milk (or can use half milk and light cream)

3 cups old shredded cheddar cheese

1 cup Velveeta Cheese Product cubed

seasoned salt and fresh ground black pepper, to taste

chopped green onions, optioal

INSTRUCTIONS:—————————————-

In a large saucepan cook bacon until crisp; remove to a plate and set aside.

To the hot bacon fat add in the onion; cook over medium heat until onion is tender (adding in the garlic and cayenne the last 2 minutes of cooking time).

Add in the chicken broth, potatoes and carrots; bring to a boil, reduce heat cover and simmer for about 15-20 minutes or until potatoes are tender.

Stir in corn.

In a large bowl whisk flour with milk or cream until smooth; add to soup, then bring to a boil and cook stirring constantly for 2 minutes or until thickened.

Reduce heat to low and stir in both cheeses; cook and stir until cheeses are melted.

Season with seasoned salt and pepper to taste.

Ladle into bowls then sprinkle with chopped green onions if desired.

Taken from my “Favorites” folder!

Servings 8

INGREDIENTS:

3 tablespoons butter

1 medium onion, chopped

4 garlic cloves, minced

1/8 teaspoon cayenne pepper ( optional or to taste)

1/2 teaspoon poultry seasoning ( or to taste)

2 celery ribs, finely diced

2 carrots (peeled and diced)

3 (14 ounce) cans chicken broth

2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted ( one more can won’t hurt)

2 cups half-and-half cream (can use full-fat milk but it will not be as creamy)

3 cups chopped cooked chicken (can use more)

salt and fresh ground black pepper, to taste

cooked egg noodles ( use as much as desired)

freshly grated Parmesan cheese or grated cheddar cheese, optional

INSTRUCTIONS:—————————————-

Melt butter in a large saucepan over medium heat.

Add in onion and saute for about 3-4 minutes.

Add in garlic, cayenne and poultry seasoning, celery and carrots; cook, stirring for 2-3 minutes.

Add in all remaining ingredients except the cooked egg noodles and cheese.

Reduce the heat to low and simmer for about 25 minutes (seasoning with salt and pepper about halfway through cooking).

Add in cooked egg noodles and heat through.

Ladle into bowls and top with Parmesan or cheddar cheese if desired.

Servings 6

INGREDIENTS:

3/4 cup water

3/4 cup beef broth(or can use 1-1/2 cups water)

1 large potato, cubed

2 small carrots, finely diced

1 pound ground beef

1 medium onion, chopped

1/2 green bell pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped

4 garlic cloves, minced

2-1/2 cups milk, divided

1 tablespoon beef bouillon powder

3 tablespoons all-purpose flour

8 ounces Velveeta cheese, cubed

seasoned salt and fresh ground black pepper, to taste

cooked crumbled bacon (use as much as desired)

INSTRUCTIONS:——————————————

In a medium saucepan, combine the first 4 ingredients; bring to a boil, reduce heat and simmer for 15-20 minutes or until potatoes and carrots are tender.

Meanwhile in a large saucepan cook the beef with onion, garlic, bell pepper and jalapeno pepper until browned; drain fat.

Add in the cooked veggies (along with the broth from the veggies) to the beef mixture along with 2 cups of milk and beef bouillon powder; heat through.

In a small bowl whisk the flour and remaining 1/2 cup milk until smooth; gradually stir into soup.

Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Reduce heat to low stir in Velveeta cheese until melted (if the soup is too thick for your liking then add in more milk and heat through).

Season with seasoned salt and pepper to taste.

Ladle into bowls and sprinkle with cooked bacon

Servings 6-8

INGREDIENTS:

oil, as needed

1 carrot, finely diced

1 large celery rib, diced

1 medium onion, chopped

4 large garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or adjust to taste

2 tablespoons all-purpose flour

4 (15 ounce) cans chicken broth

1 (15 ounce) can diced tomatoes, undrained

1 (10 ounce) can Rotel tomatoes with chilies, diced

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

10 corn tortillas ( broken or cut into small pieces, more for garnish)

2-1/2 cups cooked chopped chicken

1 cup light cream

1 (14 ounce) can black beans, drained

1-1/2 cups shredded Monterey Jack cheese (can use more if desired plus more for garnish)

seasoned salt and fresh ground black pepper to taste

INSTRUCTIONS:——————————————

Heat oil in a medium saucepan over medium-high heat (use enough oil to coat the bottom of the saucepan).

Add in onions, carrots and celery; saute until tender (about 4 minutes).

Add in garlic and chili flakes; cook stirring for about 2 minutes.

Add in flour and stir for 1 minute.

Add chicken broth and bring to boil.

Add in diced tomatoes with their juice,  Rotel, taco seasoning and chicken.

Break the tortillas into pieces and add to broth mixture; bring to a boil over medium-high heat.

Reduce heat to low and simmer for about 20 minutes or until tortillas are thoroughly combined in the liquid, stirring frequently.

Mix in the Jack cheese; simmer on low heat for additional 10 minutes.

Add light cream  and black beans; simmer for additional 10 minutes.

Season with seasoned salt and pepper to taste.

If you like a thicker soup  add in more crushed tortillas, then stir into soup until combined.

Garnish with shredded cheese and broken tortilla chips.

Test Kitchen Notes; this soup is even better if made 1-2 days ahead and freezes very well

Servings 8

INGREDIENTS:

1 pound lean ground beef

1 medium onion , chopped

6 large garlic cloves , peeled and chopped (do not finely mince)

2 teaspoons dried basil (rubbed between fingers to release the flavor)

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

1/2 teaspoon crushed red pepper flakes (adjust to suit heat level)

1 tablespoon chili powder

1 (10 3/4 ounce) cans tomato soup , undiluted

1 (14 ounce) can whole tomatoes, undrained

4 cups water

1 carrot , peeled and diced

1 (16 ounce) can red kidney beans, drained

1 (10 ounce) cans green beans,  drained (use whole or cut green beans)

seasoned salt and fresh ground black pepper (to taste)

cooked pasta (use your choice of pasta and any amount desired)

parmesan cheese freshly grated

INSTRUCTIONS:————————————-

Cook the ground beef in a pot with onion until no longer pink; drain fat.

Add in garlic, basil, oregano and chili flakes; cook stirring over medium-high heat until lightly browned (about 10-12 minutes, the meat must be browned),

Add in chili powder and stir for 1 minute.

Stir in tomato soup, whole tomatoes with juice, water, and diced carrot; bring to a boil over medium-high heat breaking up the tomatoes slightly with a fork

Reduce heat to low, partially cover and simmer for about 30 minutes stirring occasionally.

After 30 minutes of simmering add in the kidney beans, whole or cut green beans; simmer for another 15-20 minutes seasoning with salt and black pepper about halfway through cooking.

Mix in the cooked pasta until heated through.

Ladle into bowls and sprinkle freshly grated Parmesan cheese on top.