CHILI CHEESE SOUP

1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, shredded
½ cup butter or margarine
½ cup all-purpose flour
2 tsp. ground mustard
2 tsp. paprika
2 tsp. Worcestershire sauce
2 cans (14½ oz. each) chicken broth
3 cups milk
2 cans (4 oz. each) chopped green chilies
½ to 1 tsp. Liquid Smoke, optional
1 jar (16 oz.) process cheese sauce

In a Dutch oven, sauté the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.

Can be served as a soup or over rice as a sauce.

CREAMY BRATWURST STEW

4 medium potatoes, cubed
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 cup chopped onion
¾ cup chopped green pepper
2 pounds fresh bratwurst, cut into 1-inch slices
½ cup chicken broth
1 tsp. salt
1 tsp. dried basil
½ tsp. pepper
2 cups half and half
3 Tbsp. cornstarch
3 tsp. cold water

In a 5-qt. slow cooker, combine the potatoes, carrots, celery, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, basil and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.

Stir in the cream. Combine the cornstarch and water until smooth; stir into the stew. Cover and cook on high for 30 minutes or until the gravy is thickened.

BAKED POTATO AND BACON SOUP

⅔ cup butter
⅔ cup flour
4 cups milk
3 cups half & half (or milk)
4 large baking potatoes, baked, cooled, peeled, & cubed (4 cups)
4 green onions, sliced
12 slices bacon, cooked and crumbled
1½ cups shredded Cheddar cheese
1 cup sour cream
¾ tsp. salt
½ tsp. pepper

In a large soup pot, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk and half & half, stirring constantly until thickened.

Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes.

Add remaining ingredients; stir until cheese is melted. Serve immediately.

CLAM CHOWDER

2 (6 oz.) cans minced clams
1 cup onions, chopped fine
1 cup celery, chopped fine
3 cups potatoes, diced fine
¾ cup butter
¾ cup flour
1 qt. half & half
1½ tsp. salt
⅛ tsp. pepper
1½ tsp. sugar

Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover vegetables and simmer over medium heat until potatoes are tender.

In meantime, melt butter; add flour, blend, and cook a minute or two. Add half & half; cook, stirring until smooth and thick. Add undrained vegetables and clams. Add salt, pepper, and sugar.

This makes great cheese soup, just omit the clams and add process cheese (4 oz.).

BLACK & WHITE CHICKEN CHILI

8 boneless, skinless chicken breasts
1 (14 oz.) can chicken broth
1 large onion, chopped
2 fresh jalapeño peppers, seeded & finely chopped
1 Tbsp. chopped garlic
2 (15 oz.) cans Great Northern beans, undrained
2 (15 oz.) cans black beans, drained
1 Tbsp. chili powder
1½ tsp. ground cumin
½ tsp. salt

Cut chicken into ½” cubes. Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high. Add chicken; cook 2 minutes, stirring frequently. Add onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-30 minutes or until chicken is done.

Top individual servings with sour cream.

SLOW COOKER TUSCAN BEEF STEW

2 lbs. beef for stew, cut into 1" pieces
1 (10.75 oz.) can tomato soup
1 can condensed beef broth
½ cup red wine or water
3 large carrots, cut into 1" pieces
1 (14½ oz.) can diced Italian-style tomatoes
1 tsp. Italian Seasoning, crushed
½ tsp. garlic powder
2 cans white kidney beans, drained (cannellini)

Mix soup, broth, water, beef, tomatoes, carrots, Italian seasoning, and garlic in 3½ quart slow cooker.

Cover and cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours). Stir in beans. Turn heat to HIGH and cook 10 minutes.

WAGON WHEEL CHILI

2 cups uncooked wagon wheel or spiral pasta
1 can (15 oz) chili
1 can (8 oz) tomato sauce
3 Tbsp. ketchup
½ tsp. chili powder
Shredded cheddar cheese, optional

Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the chili, tomato sauce, ketchup and chili powder. Mix well; heat through. Drain and rinse pasta; stir into chili. Garnish with cheese if desired.

STEAK AND BLACK BEAN CHILI

1 (abt. ¾ lb.) beef steak
1 tsp. vegetable oil
1 cup chopped onion
2 (15 oz.) cans black beans, rinsed and drained
1 (15 oz.) can diced tomatoes (undrained)
1 cup chopped green bell pepper
2 cloves garlic, minced
1 cup chopped red bell pepper
1 jalapeno pepper, minced
1 cube beef bouillon
2 Tbsp. chili powder
½ tsp. sugar
1 cup chopped tomato
⅔ cup sliced green onions with tops
6 Tbsp. reduced fat sour cream

Trim fat from steak; cut steak into ½ inch cubes. Heat oil in large nonstick saucepan over medium heat until hot. Add steak, onion, and garlic; cook and stir 5 minutes, or until meat is no longer pink.

Add beans, diced tomatoes with juice, bell peppers, jalapeno pepper, bouillon, chili powder, and sugar. Bring to a boil; reduce heat to low.

Simmer covered for 30 to 45 minutes. Top with chopped tomato, green onions, and sour cream. Works well in crockpot as well on HIGH for 4 hours.

CHILI

2 medium stalk celery, chopped
1 large onion, chopped
2 (16 oz.) cans unsalted tomatoes
1 (8 oz.) can tomato sauce
1 lb. ground hamburger, cooked
2 (30 oz.) cans kidney beans, rinsed & drained OR 6¼ cups cooked kidney beans (1 pkg. dry kidney beans)
½ to 1½ tsp. chili powder, to taste
⅛ tsp. garlic powder
½ tsp. pepper
5 cups water

Combine all ingredients. Bring to a boil (large bubbles forming). Reduce to medium heat (bubbling lightly). Cook partially covered for 3 to 3 ½ hours, stirring occasionally. Refrigerate leftovers. Chili can be frozen in single serving containers or a large container.

FRENCH MARKET SOUP

1st DAY:
Dry mix ⅓ cup of each; for a total of 3⅓ cups

black beans
chick peas
lentils
navy beans
pinto beans
pearl barley
red kidney beans
split peas
baby lima beans
blackeyed peas

Wash and drain mix. Add enough water to cover mix and 1 Tbsp. salt. Soak overnight.
Cook 1½ lbs. chicken and 1 ham hock; remove meat and refrigerate.

2nd DAY:
Drain beans. Add 3½ qts. water plus 2-3 tsp. Bouquet Garni seasoning. Simmer 3 hours. Add:

cooked chicken
cooked ham
1 lb. sliced smoked sausage
2 cloves garlic
1 qt. canned tomatoes (cut up)
2 medium onions
6 stalks celery chopped
1 large green pepper, chopped
¼ - ½ tsp. red pepper

Cover and simmer 1½ hours.

ITALIAN VEGETABLE SOUP

1 (14.5 oz.) can chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
½ cup frozen peas
1 bay leaf
1 tsp. Italian seasoning
⅛ tsp. pepper
½ cup small shell pasta, cooked and drained
1 (14.5 oz.) can diced tomatoes, (undrained)

In a large pan, combine first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.

Add the pasta and tomatoes; heat through. Discard bay leaf before serving.

CREAM OF CARROT SOUP

½ cup cooked rice
4 large carrots (1 lb.) sliced
1 small stalk celery, chopped w/ leaves
2 tsp. chicken bouillon granules
¾ cup cream
1 med. onion, chopped
1½ cups water
1 tsp. salt
white pepper

Place carrots, onion, and celery in saucepan with water and bouillon. Bring to a boil, cover, reduce heat; simmer 15 minutes or until carrots are tender.

When vegetables are tender, drain most of liquid into a cup and save. Puree vegetables and rice in food processor or blender until smooth. Add salt and pepper, and with machine running, add reserve broth. Return soup to pot. If serving immediately, whisk cream into soup, adjust the seasoning, and heat but don’t boil. If serving later, refrigerate without cream and add just before reheating.

GARDEN CHOWDER

2 med. zucchini, chopped
1 med. onion, chopped
2 Tbsp. minced fresh parsley
1 tsp. dried basil
½ cup butter or margarine
⅓ cup flour
1 tsp. salt
¼ tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
1 can diced tomatoes
1 can evaporated milk
1 (10 oz.) pkg. frozen corn
¼ cup grated Parmesan cheese
2 cups shredded Cheddar cheese
Pinch of sugar (optional)

In a Dutch oven or soup kettle over medium heat, sauté the zucchini, onion, parsley, and basil in butter until vegetables are tender.

Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes.

Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.

Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired.