Hamburger Soup

My mom made this when we were kids, and we loved it. I even got Claire to eat a little bit of it.

1 lb. ground beef
5 cups water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 med. carrots, chopped
2 ribs celery, chopped
1/3 cup pearl barley
1/4 cup ketchup
1 Tbsp. beef bouillon
2 tsp. seasoned salt
1 tsp. dried basil
1 bay leaf

In soup pot, brown ground beef. Drain. Add remaining ingredients. Stir. Cover and simmer for 1 hour.

Corn Chowder with Sausage

This is a quick and easy soup. I made it with the rolls above and it was all finished in less than an hour.
INGREDIENTS
6 cups peeled and cubed potatoes
1 teaspoon salt
1/2 teaspoon dried marjoram or oregano
3 cups water
1 pound pork sausage
1 onion, chopped
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can creamed corn
1 (12 fluid ounce) can evaporated milk

DIRECTIONS
Combine potatoes, salt, marjoram, and water in a soup pot. Boil until potatoes are just tender.
Brown sausage and onion in a skillet over medium heat. Drain off excess fat, and add to the potatoes.
Stir in the cans of corn and the evaporated milk. Heat through, and serve.

Broccoli Cheese Soup

As the cold weather quickly comes upon us, nothing taste better than a warm bowl of homemade soup. This one is my favorite and everyone says you'll come back for seconds after you try this. It's one of my specialty's and makes a lot. Enjoy~

4 C. cubed potatoes
1 1/2 C. carrots
1 c. celery
1 c. chopped onion
4 cups water
6 cubes ckn boulion
10 oz. chopped frozen broccoli
Cook the above first.
Then make white sauce in separate pan:
1/2 C. margerine
1/4 C. flour
2 C. milk
3/4 lb. velveeta cheese
Add the two together and stir on med. low until serving.

Cheese Broccoli Soup

My aunt makes this every year for Christams Eve and Brad loves it.

In large kettle:
6 c. water
1/4 c. chicken bouillon granules (4 Tbsp. or 12 cubes)
1 c. chopped celery
1 large chopped onion (I only do half - enough to make about 1 c. chopped or less)
16 oz. bag frozen chopped broccoli (or three fresh stalks)
1/2 c. margarine

Boil for ten minutes.

Mix separately:
6 c. water
1 1/2 c. flour

Whisk together. Pour into boiling soup, stirring continuously, (and reduce heat to medium-high) while soup thickens.

When thickened, add:

1 large jar Cheez Whiz (will slowly melt as you stir)
Dash of pepper

Keep stirring until chesse melts, then remove from heat. Makes a big pot of soup. Serve hot. Don't add any salt! Serve with fresh cornbread. (We eat it in bread bowls at Christmas.)