BROCCOLI CHEESE SOUP
2 bunches fresh broccoli
3 cans cream of potato soup
Instant chicken bouillon
1 lb of velvetta cheese (about half a loaf) cut in cubes
Wash broccoli thoroughly. Cut only the head away from the stalk. Put in large pan or dutch oven. Fill with water to cover broccoli. Sprinkle with chicken bouillon (about 1/2 tablespoon). Cook until tender (about 20 min). Put in potato soup. Stir and heat. Add cheese and still until melted.
For every 2 lbs of ground beef:
1 pkg Chili seasoning
Saute 1 large chopped onion and 1 clove garlic or 1 teas minced garlic
Add ground beef and cook until the color is brown
1 can red crushed tomoatos
1 can beef or chicken stock
1 teaspoon cumin
1 teaspoon sugar
1 can rotel
Simmer about 30 minutes.
Add 1 or 2 cans kidney beans, drained.
Cook additional 15 minutes and add salt and pepper to taste
3 cans chicken and rice soup
Rinse each can out with 1/2 cup water and add
1 can rotel
1 Rotisserie chicken
Mix and heat soup with Rotel. Add in shredded chicken. Pour over dorito chips and top with shredded cheese, sour cream and avocado.
NO PEEK STEW
2 lbs stew meat
1 can cream of mushroom soup
1 envelope lipton onion soup
1 can sliced mushrooms
1 cup ginger ale
Put in crockpot and cook on low all day. Serve over noodles or rice
MOTHER’S VEGETABLE SOUP
Stew meat – Rinse and put in a lot of water
Dutch oven half full of water
Peel & Chop 1 very large onion and put in with meat. Salt generously and boil for around 2 hours.
After about 1 1/2 hours – add 2 cans of stewed tomatoes and then after 2 hours add 1 package of frozen mixed vegetables and turn heat up.
Then let cook for about 30 minutes.
Then add 1 large or 2 red medium red potatoes peeled and chopped up.
Let that cook for about 30 min. Add 1/2 cup uncooked macaroni and cook for about 20 min and stir.
Then turn fire off and let is sit for about 30 minutes before serving.