1 Celery Rib, Chopped
2 Tbsp Butter or Margarine
2 Cans (14.5 oz each) chicken broth
2 cups Water
2 tsp chicken bouillon granules
4 med potatoes, peeled & cubed,
1 large sweet potato, peeled & cubed
2 Cups cubed fully cooked turkey ham
2 Tbsp dried minced onion
½ tsp Garlic Powder
½ tsp Seasoned Salt
½ tsp dried oregano
½ tsp parsley flakes
¼ tsp pepper
¼ tsp red pepper flakes
¼ Cup all purpose flour
2 Cups Milk

In a large saucepan, saute celery in butter until tender.
 Stir in broth, water and bouillon. Add potatoes, sweet potato, turkey ham & seasonings.
Bring to a boil.

1 lb. black beans, soaked overnight and drained
2 T. vegetable oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
2 T. fresh cilantro or Italian parsley, minced
2 quarts chicken broth or vegetable broth
1/4 cup crumbly fresh cheese, such as feta cheese

Combine all ingredients except the cheese in slow cooker. Cover; cook on high 2 hours, then on low 8 to 10 hours.

To assemble, sprinkle cheese evenly in eight individual bowls and pour soup over the cheese.

Serves 8

1 tablespoon vegetable oil
2 teaspoons crushed garlic
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
2 cups sliced mushrooms
3-1/2 cups beef stock
1/3 cup barley
2 small potatoes, peeled and diced
4 oz.

Ole! A hearty, satisfying soup simmered in Swanson® Broth featuring chunks of chicken, Mexicorn, rice and salsa, finished off with cilantro and lime.

Serves: 6
Prep. time: 10 minutes
Cooking time: 30

1 lb. boneless chicken breasts, cut up
2 cans (14 oz. each) Swanson® Chicken Broth, (3 1/2 cups)
1/2 cup uncooked regular long grain white rice
1 tsp. ground cumin
1 can (11 oz.) Mexican-style corn
1 cup Pace® Chunky Salsa
1 tbsp. chopped fresh cilantro
2 tbsp. lime juice
Crisp Tortilla Strips

Spray saucepot with vegetable cooking spray and heat 1 min.

1 onion chopped
1 16 0z can black beans
1 8oz can tomato sauce
10 oz package frozen corn
2 14.5 oz cans diced tomatoes with chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
3 boneless skinless chicken breasts
chili peppers, chopped (optional)

Combine beans, onion, chili peppers, corn, tomato sauce, tomatoes, cumin, chili powder and taco seasoning in a slow cooker.
Place chicken on top and cover.
Cook on low for 10 hours or on high for 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.

Servings - 10

2 cans condensed green pea soup

2 cans condensed tomato soup

2 2/3c. whole milk

1 1/2 TBS (+/-) curry powder

sour cream

Put soup in medium pot, and mash w/spoon to make it pasty. Add milk a little at a time while heading on medium heat. (the less milk you use, the thicker the soup, the more milk, the thinner). When soup is hot & creamy, take a large spoonful of it & mix w/ curry powder to become paste. Add to pot & stir frequently.

2 c. sliced Spanish onions
2 tsp. butter
2 3/4 c. water
2 beef bouillon cubes
1 chicken bouillon cube
1/8 tsp. white pepper
Salt to taste
1/4 tsp. garlic powder
1 tbsp. dry sherry or white wine
French bread, sliced 1 inch thick and toasted
Mozzarella cheese

Saute onions in butter in a heavy 6-cup saucepot until golden brown, stirring often.
Add water, bouillon cubes, pepper, salt if needed, and garlic powder. Bring to a boil and simmer, covered, 10-15 minutes.
Add sherry and cook 2 minutes longer.
Serve topped with French bread and Mozzarella cheese.

4 med cukes, peeled, seeded and coarsely chopped
1 qt plain nonfat yogurt
handful of mint
1 large of 2 med cloves garlic, coarsely chopped
4 tbsp olive oil
2 tbsp white vinegar
1 tsp salt

Mince together in blender so still has some texture. Adjust seasoning to taste, adding more vinegar if desired.
Chill.
Serve w/ mint leaf in each bowl.

2 large baking potatoes (8 oz each)
3 tablespoons thinly slice green onions
1/3 cup margarine or butter
1/3 cup all purpose flour
2 teaspoons snipped fresh dill-optional
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American Cheese 3 oz.
3 tablespoons thinly sliced green onion
4 slices crumbled bacon crisp cooked drained

Scrub potatoes thoroughly with a brush pat dry. Prick potatoes with a fork.
Bake in a 425ºF oven  for 40 to 60 minutes or until tender. Let cool.
Cut potatoes in half lengthwise gently scoop out each  potato.
Discard potato skins.

Onion, chopped 3/4 cup (1 medium)
Potatoes, peeled, diced 4-1/2 cups
Margarine 1 tablespoon
Flour 3 tablespoons
Whole milk 1 quart

Place onions and potatoes in sauce pan. Cover with water and bring to boil. Simmer until soft, about 10 minutes. Drain.
Melt margarine in saucepan. Add flour and stir until smooth.

Ingredients
1/3 cup butter
1/3 cup flour
4 cups milk
2 teaspoons salt
2 cups strained tomatoes or tomato juice

Procedure
Melt butter in saucepan. Blend in flour and salt. Stir milk in slowly. Heat strained tomatoes or tomato juice. Pour into the white
sauce, stirring very quickly. You may add a small can tomato sauce with the juice if you like it stronger.

You may also simmer fresh onion rings in the juice for a few minutes, then discard the rings

Ingredients
1 lb fresh sliced mushroom
1/2 cup chopped onions
1 1/2 cup chicken broth
1 cup evaporated skim milk
2 Tbsp corn starch

Procedure
Put mushrooms onions, and 2 Tbsp chicken broth in skillet, cook and stir  over med heat until tender. Stir in broth. Transfer to blender.
Blend until  smooth. Return to saucepan and set aside.

Stir 1/4 cup milk and cornstarch until smooth. Stir the mixture into mushroom mixture. Stir in remaining milk.

Cook and stir over med heat until thickened and bubbly. Cook and stir for  2 minutes more.

Makes 4 servings.

111 calories and 1 gram fat.

Ingredients
6 cups broccoli florets
3 cups chicken broth
2 cups evaporated skim milk
1/4 cup cornstarch
1/2 tsp dried thyme

Procedure
In saucepan, combine broccoli and 1 cup chicken broth. Bring to a boil.

Reduce heat. Cover and simmer for 10 minutes or until broccoli is tender.
Transfer to blender. Blend until nearly smooth ( the broccoli will be in tiny pieces).
Return mixture to pan and set aside.

Mix 1/4 cup milk and cornstarch until smooth. Stir into broccoli mixture. Add the remaining milk and  broth.
Cook and stir until thickened and bubbly.

Ingredients
1 can cream of shrimp soup
2 cans cream of celery soup
2 cans mushroom soup
2 cans tomato soup
1 large can chicken broth- mix together in soup pot
1 can creamed sweet corn
1 can diced potatoes
2#'s lump crab meat ( or 1# crab meat/1# shrimp)
1 ½ sticks of butter
1# sliced mushrooms
6 stalks of celery chopped)
2 onion s chopped
1/2 & 1/2 cream
½# bacon chopped

Procedure
In a large skillet sauté- (sauté until tender)
1 ½ sticks of butter
1# sliced mushrooms
6 stalks of celery chopped)
2 onion s chopped

Add flour, salt, pepper, old bay seasoning, onion powder, parsley and thyme.

Ingredients
½ cup onions, chopped small
1/2 cup bacon, diced small
3 cups potatoes, diced 1/4 inch pieces
2 cup frozen corn kernels
2 cups milk
salt and pepper

Procedure
In a 2-quart microwave safe casserole, place onion in the centre with bacon  around the edges.  Cover and cook at 100% power for 3 minutes, until onion is tender, stirring once.  Arrange potatoes on top of bacon and onions.

Cover and cook at 100% power for 6 minutes, stirring twice, until potatoes are  tender.

Ingredients
1 lb of Lean Ground Beef
1 lb of Ground Turkey
1 lb of any type of Cooked beef steak or roast cut into small bite sized chunks around a 1/2 “ (Cheep Cuts work well for this just place the chunks in a crock pot the night before with Salted water and cook on low till morning let cool)
1 stick of REAL Butter
1/2 Cup of Plain Flour
1 & 1/2 quarts of water
1 cup of chopped onion
1 28 oz can of tomato sauce
2 beef bouillon cubes
1 teaspoon of Salt
1 Tablespoon of Black Pepper
2 – cans of mixed veggies, Undrained
1 – can of Lima Beans or chickpeas, drained and rinsed
8 to 10 large pot

Ingredients
4 Cups low sodium Chicken Broth
2 Cups Shredded Carrots
8 frozen pork dumplings
1 Cup thinly shredded precooked rotisserie chicken
1 T low sodium soy sauce

Procedure
In a large pot heat chicken broth over medium heat until simmering. Add the carrots and cook 2 minutes.

Add the dumplings, cover the pot and cook for 5 minutes.

Ingredients
1 qt. water
1 qt. chicken stock
1 small onion, peeled and halved
2 celery stalks, chopped
1 bay leaf
Salt and pepper to taste
1 lb. boneless chicken breast, cut into 2 or 3 large pieces
4 medium carrots
3 tbsp. pastina, Alphabet shapes or of your choice, (available in pasta section of grocery stores)

Procedure
In a large soup pot, combine the water, chicken stock, onion, celery, bay leaf, and salt and pepper. Bring to a rapid boil. Add the chicken breast pieces and reduce the heat to low.

Ingredients
½ cup barley
1 stalk celery, sliced
½ carrot, diced
¼ cup onion, chopped
4 cups chicken broth
1 cup chicken
¼ tsp. turmeric (optional)
salt and pepper (to taste)

Procedure
Rinse and cook barley in broth as instructed on package. Halfway through, add vegetables, chicken and seasonings.

Makes 2 quarts.

from Mary Poppins 2

Ingredients
2 cans Campbell's Cream of Mushroom
2 cans Campbell's Cream of Chicken
2 cans Campbell's Cream of Celery
2 cans Campbell's Cheddar Cheese
2 (15 oz) cans Chicken broth
1 (15 oz) can Diced Tomatoes
1 cup Pace brand Medium Salsa
1 (4.5 oz) can Ortega Green Chiles
1 med Onion, chopped
¼ cup fresh, chopped Cilantro
4 cloves fresh Garlic, minced
1 tsp Red Chile Powder
Salt & Pepper to taste
4 cooked Chicken Breasts (or equivelent turkey)cut into small chunks
1 small bag Corn Tortil

Ingredients
10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 Tbsp. all-purpose flour
3 cups milk
1 1/2 cups water
2 1/2 cups cubed potatoes
1 can (15-1/4 oz.) whole kernel corn, drained
2 tsp.

Ingredients
4 tablespoons butter
1 cup chopped onion
1/2 cup flour
4 cups low-sodium chicken broth
4 cups fat-free milk
16 ounces frozen broccoli, chopped
2 cups potatoes, peeled and diced
1 1/2 cups Cheddar cheese, shredded
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Procedure
Melt butter in large saucepan over medium heat, add onion and cook until tender.

Add flour; stir until blended. Gradually stir in broth.Heat until slightly thickened.

Add milk, broccoli and potatoes.