Delicious Homemade Soup

Beef or Turkey Vegetable Soup
by Faith

INGREDIENTS:
1 lb ground beef or turkey (browned & drained)
1 - 15 oz. can diced tomatoes (no salt added)
1 - 15 oz. can tomato sauce (no salt added)
1 lb. frozen mixed vegetables
1 1/2 cup frozen or fresh sliced carrots
1 cup frozen peas
2 stalks of celery, sliced
1 onion, chopped
1 green pepper, chopped
4 medium potatoes, chopped
2 tbsp. dried parsley flakes
1 1/2 tsp. basil
water to cover
1/2 tsp. Mrs Dash Original Seasoning
3 tsp. no sodium beef or chicken bouillon

DIRECTIONS:
Use large soup pot. Brown ground beef or turkey and drain, add all of the above above ingredients except the water. Fill pot with water to cover vegetables. Simmer for 2-3 hours until all the vegetables are tender. (May alter vegetables to your taste.) Season with Mrs. Dash Original seasoning.

VARIATIONS:
Instead of ground beef you can use some ground turkey. You can also use other vegetables that the ones that I have listed. I hardly ever make this soup the same way two times in a row. I depends on what I have on hand. Experiment with this recipe and come up with your favorite meat and vegetable soup!

SODIUM CONTANT:
I use the no salt added canned diced tomatoes and sauce. I also use Mrs Dashes seasoning. If made this way it is a very low sodium soup.

ENJOY!

Cheesy Lasagna Soup
by Faith

INGREDIENTS:
1 lb ground beef
1 onion, sliced
2 large green bell pepper, cut into 1 inch pieces
2 cloves garlic, finely chopped
2 cups water
2 (14.5 oz) cans diced tomatoes (no salt added)
1 (6 oz) can tomato paste (no salt added)
2 cups uncooked mini-lasagna noodles (mafalda)
1 Tbsp packed brown sugar
1 1/2 tsp Italian seasoning
1/4 tsp ground black pepper
1 1/2 cups seasoned croutons
1 1/2 cups shredded partly-skim mozzarella cheese

DIRECTIONS:
Cook beef, onion, bell peppers and garlic in soup pot over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
Stir in water, diced tomatoes and tomato paste.

Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat.
Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.

Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese.

OPTION...You can broil soup with toppings 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

ENJOY!

Creamy Ham & Veggie Soup w/Cheese
by Faith

INGREDIENTS:
2 cups cut-up cooked ham
1 medium onion chopped
2 1/2 cups sliced carrots
2 1/2 cups sliced celery
4 medium potatoes cubed
1 tbsp minced garlic
2 quarts water
1 can evaporated milk (plus one can of water)
1/2 cup flour for thickening
2 cups of finely shredded cheddar cheese

DIRECTIONS:
In large pot add the potatoes, carrots, celery, onion, garlic, parsley and 2 quarts of water. Heat to boiling then add ham and reduce to simmer. Cook until the potatoes and vegetables are tender. Blend the flour with 1 cup of the evaporated milk. Add the evaporated milk mixed with flour and the remaining evaporated milk plus one can of water to the soup and simmer until thickened. When soup is done remove from heat source and stir in the shredded cheese. Let sit until cheese is melted into the soup and it has cooled slightly and then serve.

ENJOY!

Cornbread
by Faith

INGREDIENTS:
1 1/2 cups white or yellow corn meal
1 1/2 cups unbleached flour
2 eggs
1/3 cup oil
2 tbsp. baking powder
1/2 tsp. sea salt
1 1/2 cups milk

DIRECTIONS:
Mix all ingredients in bowl, pour batter into large cast iron skillet that has been sprayed with nonstick coating and bake at 400 degrees for 25-30 minutes or until browned.

SERVING SEGGESTIONS:
1. Plain
2. melted butter and/or honey on it
3. with milk
4. with your soup

ENJOY!

Chicken Noodle Soup
by Faith

INGREDIENTS:
1 - 48oz chicken broth (33% less sodium)
2 quarts water
4 - 5-oz chicken breasts
1 medium onion chopped
2 cups sliced carrots
2 cups sliced celery
1 tbsp minced garlic
2 tbsp parsley flakes
1 tsp basil
1/2 tsp sea salt
1 pkg egg noodles

DIRECTIONS:
In large pot add the chicken broth, water and chicken breasts. Heat to boiling then simmer until the chicken breasts are done. Remove the breast from the pot and let cool in a large bowl. Add the onion, carrots, celery, garlic, parsley and basil to the chicken broth and simmer until the vegetables are tender. Add the egg noodles and cook until they are done. Slice the cooled chicken breasts into bit size pieces. Store the chicken pieces into the hot soup. Cool slightly and serve.

ENJOY!

Chunky Potato and Ham Soup
by Faith

This soup is in a REALLY SLOW cooker...please check back to get this recipe!

Ham, Bean and Vegetable Soup
by Faith

INGREDIENTS:
2 cups cut-up cooked ham
1 can diced tomatoes
1 medium onion chopped
2 cups sliced carrots
2 cups sliced celery
3 medium potatoes cubed
1 tbsp minced garlic
3 quarts water
2 cans pinto beans

DIRECTIONS:
In large pot add the potatoes, carrots, celery, onion, garlic, parsley, diced tomatoes and 2 1/2 quarts of water. Heat to boiling then add ham and beans. Reduce heat to simmer. Cook until the potatoes and vegetables are tender.

ENJOY!

Cream of Vegetable Soup with Cheese
by Faith

INGREDIENTS:
1 medium onion chopped
2 1/2 cups sliced carrots
2 1/2 cups sliced celery
2 1/2 cups chopped broccoli
2 1/2 cups chopped cauliflower
3 medium potatoes cubed
1 tbsp minced garlic
2 quarts water
1 can evaporated milk (plus one can of water)
1/2 cup flour for thickening
2 cups of finely shredded cheddar cheese

DIRECTIONS:
In large pot add the potatoes, carrots, celery, broccoli, cauliflower, onion, garlic, parsley and 2 quarts of water. Heat to boiling then reduce to simmer. Cook until the potatoes and vegetables are tender. Use a potato masher and mash the vegetables some. Blend the flour with 1 cup of the evaporated milk. Add the evaporated milk mixed with flour and the remaining evaporated milk plus one can of water to the soup and simmer until thickened. When soup is done remove from heat source and stir in the shredded cheese. Let sit until cheese is melted into the soup and it has cooled slightly and then serve.

ENJOY!