Soup/Salad

Soup, Stew, Chowder, Tossed and such!

Lisa's Taco Soup

1 pound ground beef or turkey

1 onion

1 package of Hidden Valley Ranch Fat Free salad dressing

1 package of Taco seasoning

1 can of pinto beans

1 can of Bush’s Chilibeans

1 can corn

1 can stewed tomatoes

1 can Ro-tel tomatoes

Brown beef or turkey and add onion. Mix Ranch and Taco Seasoning into mixture. Add remaining ingredients and let simmer until heated through.

Enjoy!

This is very low fat soup and your hubby and kids won't even know it!

Lisa's Cheese Soup

2 cups chicken broth

2 cups chopped potatoes

½ cup celery minced very fine

½ cup carrots minced very fine

1 small onion minced very fine

1 cup diced ham (I buy a ham steak and cube it myself it tastes better)

2 cups milk

1 cup Velveeta Cheese, you can use more if you prefer

¼ cup flour

¼ cup butter

salt and pepper to taste

This recipe has two parts:

Cook vegetables in the chicken broth and let simmer on low heat. While that is

simmering, get another pot and add butter, flour, salt and pepper. Once

flour and butter have melted together gradually add milk. Once this

thickens add the Velveeta cheese and allow it to melt. Now add vegetable

broth mixture and ham cubes. Stir and let simmer a few minutes until

mixture blends. Sit back and enjoy.

You can use baby cooked shrimp instead of ham also.

I garnish my soup with crispy cooked bacon.... very yummy!

Broccoli-Cheese Soup

recipe taken from "The Great Tomato Patch Cookbook" published in 1986 for the Greater Pittsburgh Community Food Bank

INGREDIENTS

Makes 4-6 servings

prep time around 40 minutes

1 large bunch broccoli

1/2 cup butter (one stick)

1 medium onion, chopped

2 cups milk

1 cup grated cheddar cheese (medium to sharp)

2 cans (around 14 oz) chicken broth

salt and white pepper to taste

Cook broccoli in small amount of water until tender. Drain off most of the liquid and set aside. Saute' onion in butter until transparent in medium sized sauce pan. Stir in flour and cook about 5 minutes. Add milk slowly, continually stirring. Mixture will be thick. Stir in cheese until smooth. Puree about half of the broccoli pieces in a blender or food processor. ( I just leave it like it is) Leave rest of broccoli whole. Slowly blend chicken broth into sauce mixture, then puree and broccoli pieces. Blend well. Add salt and pepper to taste. Simmer about 15 minutes.

Wendy’s Hint of the Mediterranean Pasta Salad

(you can add pretty much any veggie to this)

INGREDIENTS

• 16 ounces spaghetti, linguini, penne or rotini pasta

• 1 cup shredded part-skim mozzarella, cheddar or mixed cheese

• 1 cup crumbled feta cheese

• 1/2 cup diced or sliced pepperoni

• 1/2 cup chopped green pepper

• 1/2 cup diced tomato or halved cherry/grape tomatoes

• 1/2 cup chopped onion (optional)

• 1/2 cup chopped cucumber

• 1/4 cup sliced black and or green olives

• 1/2 cup baby corn

• 1/2 cup chick peas (garbanzo beans)

• 1 (8 ounce) bottle Caesar Vinaigrette with Parmesan salad dressing

DIRECTIONS

1. In a large saucepan, cook spaghetti according to package directions. Meanwhile in a large salad bowl, add the cheeses, pepperoni, green pepper, tomato, cucumber baby corn, chick peas and olives.

2. Rinse pasta with cold water; drain well. Place on top of salad ingredients. Drizzle with salad dressing, toss lightly to coat. Chill until serving. I usually add meat, cheese and dressing within ½ hour of serving.

EMAIL US SOUP/SALAD RECIPES HERE

54 Steps Rock n' Roll Hampton Roads Virginia

54 Steps