Soups Recipes

1 pkg (5-1/4 ounces) au gratin potatoes 1 can (11 ounces) whole kernal corn, drained 1 can (10 ounces) diced tomatoes and green chiles, undrained 2 cups water 2 cups milk 2 cups cubed process American cheese Dash hot pepper sauce, optional Minched fresh parsley, optional

In a 3-qt saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts).

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3 cans (16oz each) chickpeas (garbanzo beans), undrained 1 medium onion, minced 1 cup water 2 beef boullion cubes 1 can (6oz) tomato paste 1 tsp. oregano 1/4 tsp. pepper salt to taste

Combine all ingredients in a saucepan. Heat to boiling. Cover. Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad. Freezes well.

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1/2 lb Ground beef 1/2 c Chopped onion 1/2 c Chopped celery 1 cn Tomatoes (16 oz), cut up 2 c Potatoes, peeled & diced 1 cn Condensed beef broth - (10 1/2 oz) 1 cn Water (1 1/3 cups) 1 t Chili powder 1/2 ts Salt 1/2 ts Worchestershire sauce 1 c Cooked or leftover peas -green beans

Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through.

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