Hearty Lentil Soup

2 TBS olive oil
2 c. diced onion
3 cloves garlic
salt & pepper
3 TBS tomato paste
1/3 c. diced celery
1/3 c. diced carrot
2 bay leaves
1/2 c. chopped parsley (or 3TBS dried)
1 1/2 c. lentils (sorted and rinsed)
1 TBS Dijon mustard*
1 TBS red wine vinegar *
* no substitutions. These two ingredients make the dish! In fact, I add more than the recipe calls for.

1. Heat oil in soup pot over med-high heat. Add onion and saute 5-7 min.
2. Meanwhile, mince or pound garlic with 1 tsp. salt.
3. Work tomato paste into the onion. Add garlic mixture, celery, carrot, bay leaves, and parsley. Cook for 3 minutes.
4. Add lentils, 2 quarts water, and 1/2 tsp. salt. Bring to a boil. Lower heat and simmer partially covered for 25-35 minutes.
5. Add mustard and vinegar. Add more salt and pepper if needed. Remove bay leaves.
The longer the soup sits the better.

Texas Goulosh

1 pound ground beef (or canned meat of choice)
½ onion
1 packet chili season
1 can corn
1 can kidney beans
1 can black beans
1 small can diced green chilies
2 cans diced tomatoes
1 12 oz can tomato sauce (can be 8 to 16 oz)

Brown the ground beef in pan with the onion. Add two tablespoons of water, mix in chili seasoning. Put meat in large pot and add remaining ingredients. Simmer until warm. You can’t mess this up! You can add or take things away as desired. Can eat with chips, cheese, sour cream, etc.

from Helen Macfarlane via an unknown young men's leader

Roxy’s Chili

3 cans Bush’s chili beans
1 can tomato sauce
1 can water
1 lb ground beef, browned and drained

Mix all ingredients. Can add kidney beans, peppers and onions if desired.

Serve with sour cream, shredded cheese, chips, or whatever you like with chili.

Meatball Soup

18 oz frozen Italian seasoned meatballs
2 cups frozen vegetables
2 cups beef broth
1 14 oz can Italian style diced tomatoes
1 cup water
3/8 cup uncooked small pasta (alphabet, etc.)
Shredded Parmesan as topping.
Mix together and boil 8 to 10 minutes.

Serves 6

from Roxy Ogden

Football Stew

Dredge 2 lbs stew meat in flour, salt and pepper and brown in a little oil.

Add 4 - 6 diced potatoes and 4-6 diced carrots. Add 3 cans of cream of mushroom soup and 2-3 cans of water. Stir in a package of beefy onion Lipton soup (or use beef soup base and dried onion).

Bake at 325 for 3 to 6 hours.

from Helen Macfarlane and her friend Karen Decker

Creamy White Chili

1 10oz can chicken or turkey
1 14.5oz can chicken broth
1 4oz can chopped mild Green Chilies (half a can if desired)
3 15oz cans Great Northern Beans

1 tsp salt
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tsp cumin
½ tsp pepper

At the end, add:
½ to 1 cup evaporated milk
½ Tbsp white vinegar

Rinse and drain beans. Drain and shred chicken. Combine all ingredients except vinegar and evaporated milk in a soup pot. Bring to boil and simmer uncovered for 30 minutes. Stir in vinegar and evaporated milk and heat through.

from Kenna Mills

Broccoli and Cheese Soup

2/3 cup broccoli, chopped
1 ½ cup grated carrots
½ cup celery, chopped
1 small onion, diced
2 tsp chicken bouillon
8 cups water
1 ½ cups flour
6 cups water
2 lbs Velveeta, cubed
3/4 tsp salt

Boil vegetables, bouillon and salt in 8 cups water until tender. Mix flour and 6 cups water until smooth and lump free. Add to boiling vegetables and turn down to simmer, stirring until thickened. Add cubed cheese. Salt and pepper to taste.

From Helen Macfarlane and her friend Kelly Wilde

Pumpkin White Bean Soup

1 large can pumpkin
2 cans white beans (drained)
1 can coconut milk
1 can chicken broth
salt and pepper to taste
choice of seasoning: sage, cinnamon, nutmeg, thyme, or curry

Mix together and heat through.

(I like to use a bit more broth)

from Rachelle Lynch

Lentil Soup from Jordan

Warning: This soup is very ugly, and very delicious.

1 cup lentils
1 potato, peeled and diced
1 onion
1 8 oz. can tomato sauce
1 Tbsp cumin
1 lemon

Boil lentils, potato and onion until potato is soft (about 20 minutes). Remove from heat and let sit five minutes. Blend until smooth and put back in pot. Add tomato sauce and spices and water if it needs it. Heat through for 5-10 minutes or whatever. Serve with lemon slices to squeeze over soup.

Variation: use ½ Tbsp curry instead of cumin

from Helen Macfarlane and her friend Michelle Laraway