Minestrone Soup

I like this soup because it's kind of a dump & forget meal. You just dump it in the crockpot & forget it. It's also healthy!
6 c. chicken broth
1 (28 oz) can diced tomatoes
1 (8 oz) can tomato sauce + 1 can of water
1 (15 oz) can white beans (cannellini or navy)beans, drained
2 carrots, peeled & chopped
1 celery stalk, chopped
1 c. onion, chopped
1 T. Italian seasoning
2 bay leaves
1/2 t. each Salt & pepper
2 c. cooked ditalini pasta
1 medium zucchini, chopped
2 c. coarsely chopped fresh spinach or frozen spinach, defrosted
4 T. parmesan cheese

In a slow cooker, combine broth, tomatoes, tomato sauce, beans, carrots, celery, onion, seasonings. Cover & cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Thirty minutes before the soup is done cooking, add pasta, zucchini & spinach. Cover & cook 30 more minutes. Remove bay leaves & season to taste with salt & pepper. Ladle into bowls & sprinkle with parmesan cheese. Great with Lion house rolls.

We have also added 2 c. cut green beans & 1 c. corn to make it go further if you're feeding a crowd. Or we have substituted kidney beans for the navy beans.

Wendy's Chili

1 lb. ground beef
1 (29oz) can tomato sauce
1 (29oz) can kidney beans, with liquid
1 (29 oz) can pinto beans,with liquid
1 c. diced onion
1 can diced green chiles
1/4 c. diced celery
1 qt. stewed tomatoes
2 t. cumin
3 T. chili powder
1 1/2 t. black pepper
2 t. salt

Brown ground beef in skillet. Drain off fat. In large pot,combine beef, plus all remaining ingredients & bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours. Or put in crockpot on low for 4-5 hours. Great with Golden sweet Cornbread & honey butter.

Taco Soup

1 lb. hamburger
1 Qt. tomatoes
1 can corn w/liquid or frozen with 1/4 c. water
1 can red beans with juice
1 pkg. taco seasoning or 1/4 c. mix

Cook hamburger in large pot. Add remaining ingredients. Heat 20 minutes. Serve in bowls. Top with grated cheese, sour cream & crushed up tortilla chips. Also good with our Golden Sweet Cornbread

Cheeseburger Soup

INGREDIENTS:
1 pound ground beef
1 cup chopped onion
1 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes (or frozen hash browns)
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/2 cup sour cream

DIRECTIONS:
1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil. Great with Lion House Rolls.

Excellent Broccoli Cheese Soup

INGREDIENTS:
3/4 cup butter
3/4 cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 1/2 teaspoons white pepper
5 cups fresh broccoli florets
1 1/2 pounds processed cheese, shredded
3 cups shredded Cheddar cheese

1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes. Serve with Lion House rolls.