Black Bean Soup

2 cups cooked black beans (1 can)
1 1/2 cups frozen corn kernels (1 can)
1/2 cup salsa
1/4 cup water
1 Tbsp. lime juice
1/2 tsp. chili powder
1/2 tsp. cumin
cheddar cheese, shredded
sour cream

Combine first seven ingredients in saucepan and bring to a boil. Reduce heat and simmer 5 min. Top with cheese and sour cream.

Chicken Enchilada Soup

Ingredients:

2 cups cooked, shredded chicken
1/2 cup flour
2 8 oz. cans tomato sauce
1 cup milk
6 cups chicken broth
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. garlic powder
dash red pepper
tomatoes, chopped
monterey jack cheese, shredded
minced jalapeno peppers
tortilla chips, crushed

Directions:

Combine tomato sauce, milk, broth and spices in large pot. Combine chicken and flour in a large zippered plastic bag and shake until chicken is coated. Add coated chicken to pot. Bring to a boil. Reduce heat and simmer 15 min. Serve topped with cheese, jalapenos and chips.

Low-Fat Cream Soup Mix

(equivalent to 9 cans of condensed cream soup)

Ingredients:

2 cups instant dry milk (1 1/4 c. regular dry milk)
3/4 cup corn starch
1/4 cup chicken bouillon granules
2 Tbsp. onion flakes
1 tsp. basil
1 tsp. thyme
1/2 tsp. pepper

Combine all ingredients and mix. Store in airtight container until ready to use. To substitute for 1 can condensed soup, combine 1/3 cup dry mix (1/4 cup if made with regular dry milk) and 1 1/4 cups cool water or liquid from vegetables. Cook over medium heat, stirring until thickened. Add thickened mixture to casseroles as you would a can of soup.

Cream of Broccoli Soup

Ingredients:

1 10-oz pkg. frozen broccoli
2 cups magic mix (recipe to follow)
1 cube chicken bouillon
2 Tbsp. dried onion flakes
4 oz. sharp cheddar cheese, shredded

Magic Mix:

4 cups instant dry milk (2 1/3 cups regular dry milk)
1 cup flour (or 1/2 cup cornstarch)
1 cup margarine

Combine ingredients. Mix well until it resembles corn meal. Store in air tight container in refrigerator 6-8 months.

Directions:

Combine bouillon cube, onion, and broccoli. Cook in about 4 cups water until broccoli is almost tender. Combine Magic Mix with about 1 cup of the broccoli cooking liquid. Stir until smooth. Add mixture to cooked broccoli and bring to a boil. Add cheese and heat to melt.

Note: Soup may be thinned by adding additional water or thickened by adding additional Magic Mix.

Black Bean Chicken Chili

3 cans (15 oz) black beans, drained
2 cups cooked chicken, diced
2 tsp. minced garlic
1 cup diced onions
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) tomato sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander

Directions:

In a large bowl, combine the ingredients and stir.
Transfer to baking dish or crock pot.
Bake at 325, covered for 2 hrs. (or cook in crock pot on low for 5-6 hrs.)
To cook in a stock pot, simmer chili over low heat for 2-3 hours stirring often until thickened.

Serve with sour cream and shredded cheese.

Sausage Stroganoff Soup

Ingredients:

1 12-oz. pkg. sausage links (or 1 lb. ground sausage)
1 garlic clove, minced (or 1/2 tsp. garlic powder)
1 pkg. scalloped or au gratin potatoes
3 cups water
1 can (14.5 oz) chicken broth
1 jar sliced mushrooms (or 1/2 cup fresh sliced mushrooms)
1 cup half & half (or 1 can evaporated milk, or even 1 cup milk)
1 cup sour cream
2 Tbsp. Dijon mustard

Directions:

In a large saucepan, cook sausage and garlic until sausage lightly browned (about 6 min.)
Stir in contents of potato and sauce packets
Add water, broth and mushrooms
Bring to a boil
Reduce heat
Simmer uncovered 14-16 min or until potatoes are tender
Stir in sour cream, milk and mustard
Heat through but do not boil

Makes 6-8 servings

Vegetable Soup

Ingredients:

20 oz. frozen mixed vegetables
20 oz. chopped broccoli
20 oz. frozen hash brown potatoes
2 cans cream of chicken soup
2 cups milk
4 chicken bouillon cubes
6 cups hot water
1 lb. Velveeta
1 chopped onion

Directions:

Dissolve bouillon cubes in hot water. Add mixed vegetables, chopped broccoli, chopped onion and hash brown potatoes. Cook until tender.

In a separate saucepan, combine chicken soup, milk & cheese. Heat until melted. Combined the vegetable mixture and the cheese mixture.

Enjoy!

Tortellini Vegetable Soup

2 Tbs. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 ½ c. chicken stock
1 tsp. dried basil
1 bay leaf
½ c. canned crushed tomatoes
½ tsp salt
8-9 oz fresh or frozen tortellini
2-3 Tbs. chopped fresh parsley
Pepper to taste

1. Heat oil in medium soup pot.
2. Add onion, zucchini, and carrot.
3. Sauté for 8-10 minutes until the onion is soft and translucent.
4. Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
5. Increase the heat and bring the mixture to a low boil.
6. Add the tortellini and bring the soup back to a low boil.
7. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
8. Gently stir in the parsley and pepper during the last minute or so.

Note: You can add more tomatoes and tortellini than it calls for. And you can substituted frozen green beans if you don't have zucchini.

(This is one I actually have made many, many times. It's one of my absolute favorites!! Very tasty!)