Veggie Cheese Chowder

3 c. fresh broccoli-cut in bite size pieces

2 c. milk
½ c. shredded carrot-1 med carrot

1 can chicken broth
½ c. water

1 ½ c. shredded cheddar cheese
2 TBS snipped fresh parsley

1/8 tsp pepper

1/3 c. flour

In medium saucepan combine broccoli, carrot, and water. Bring to boil; reduce heat. Cover and simmer about 4 min. Do not drain! Cut up any large pieces of broccoli. Wisk together milk, flour, and pepper; add to saucepan. Stir in broth. Cook and stir till thickened and bubbly. Stir in shredded cheese and parsley. Cook and stir low heat till cheese is melted and chowder in heated through.

I serve with ham and cheese sandwiches and a salad!

Crockpot Potato Soup

6 medium potatos peeled and quartered
1 onion chopped
2 carrots sliced
1 stalk celery sliced
4 bullion cubes
5 cups hot water (mix with bullion cubes till dissolved)
1 tsp salt
1 TBSP dried parsley
1/3 cup butter
Pepper to taste
1 can evaporated milk (13 oz.)
Cornstarch to thicken
1 cup of frozen corn

Shredded cheese
Bacon pieces

Put everything in crockpot except milk, cornstarch, frozen corn, cheese, and bacon. Cook on low 8 hours. 1 hour before done put in the milk (and mix about 4 tbsp cornstarch with a little of milk before pouring in to thicken soup) and add the frozen corn. Serve with the shredded cheese, cooked bacon pieces and bread and salad.

MINISTRONI SOUP

2 c. vegetable or chicken broth
2 c. tomato juice – canned
½ TBS dried basil leaves
¾ tsp salt
¼ tsp oregano dried
¼ tsp pepper
2 medium carrots sliced (about 1 cup)
2 medium celery stalks (about 1 cup)
1 medium onion chopped (about ½ cup) – I do less than this, maybe ¼ c.
2 medium potatoes cubed
1 clove of garlic – finely chopped
1 14 oz. can diced tomatoes – undrained
Stewed beef - I only do half of what I buy so it lasts longer, but you can do the whole thing
¾ c. pasta – rotini

Mix all ingredients except pasta in a slow cooker. Cook on low 7-8 hours or until veggies are tender and meat is cooked. 15-20 minutes before serving, stir in pasta and turn on high.


Serve with cornbread!

Hearty Chicken Noodle Soup ½

1 tsp. chicken bouillon 1 can cream of chicken
1 ½ c. chicken broth 2 Tbsp. evaporated milk(or 1/4 cup whole milk)
1 c. chopped carrots 1 c. cooked chicken
1 c. chopped celery 2 c. cooked egg noodles
¼ c. chopped onion Salt and pepper to taste

Heat chicken bouillon and broth together. Add carrots, celery, and onion and simmer until veggies are tender. Add cream of chicken soup and milk. Thicken with corn starch, then add chicken and noodles. (recipe has been cut in half)
Takes about 1hour