Susan’s 5 soup recipes

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.

CHILI

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

Add:

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

MEXICAN SOUP

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

  1. Dutch oven half full of water

  2. 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.

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