Cauliflower Soup

Saute 1 onion in butter, add 1 carrot, 1 celery stalk. When tender add 2 cauliflower heads chopped fine, 2 Tbsp fresh parsley, cover on low for 15 minutes. Add 2 quarts chicken or vegetable broth and boil.

Mix white sauce with 3 Tbsp melted butter, 6 Tbsp flour (whisk and add to) 2 c. milk. Remove from heat and add 1 c. half and half or heavy cream. Add to simmering soup. Simmer 15 -20 minutes and add salt and pepper to taste.

Zesty Minestrone

1 Bullion cube
2 c. warm water
1/2 c. Italian dressing
1 chopped onion
2 chopped celery stalks
2 chopped large carrots
1 can diced tomatoes, undrained
1 can red kidney beans, rinsed
1 tsp Italian seasoning or basil
1 Tbsp oregano
1 small box small shell pasta, uncooked

Dilute bullion in water. Add everything except pasta. Add water to fill pot and cover. Cook on low for 6 hours (or on high for 3). Stir in pasta and cook 10-15 more minutes or cook pasta separate and add right before serving.

Audrey's Black Bean Soup

2 cans black beans
1 bell pepper
1 small onion
1 can corn
1 c. carrots
2 cloves garlic
1 Tbsp salt
1/2 tsp pepper
dash of each: paprika, onion powder, garlic powder, thyme, marjoram, fennel, cumin, and red pepper.
3 c. cooked brown rice (or barley)

Simmer all for 1 hour or longer, add water to desired thickness. Serve with dollop of sour cream.

Clam Chowder

2 cans diced clams
1 c. chopped celery
2 c. diced potatoes
1 Tbsp vinegar
1 c. chopped onion
1 c. butter
1 c. flour
1 qt half-n-half

Boil potatoes, celery and onion with clam juice until tender. In another pan melt butter, add flour, stir until smooth, then add half-and-half, stir until thick. Pour over vegetables and add vinegar and clams. Heat and serve.

Grandma's Chili

4 large cans kidney beans, 1 undrained
1 chopped onion
1 lb hamburger
1 large can chopped tomatoes, drained
2-3 cans tomato sauce
chili powder or chili seasonings to tase

Cook hamburger with onions, drain and add to other ingredients. Simmer for 1 hour, salt & pepper to taste.

Creamy Tomato Soup

4 Tbsp butter
1/4 c. chopped onion
1/4 c. chopped celery
3 Tbsp flour
3 c. milk
2 tsp sugar
1 tsp salt
1/4 tsp pepper
2 cans diced tomatoes, undrained
Fresh basil or Parmesan garnish

In large saucepan saute onion and celery in butter until tender. Stir flour into veggie mixture until well incorporated. Gradually stir in milk and add sugar, salt and pepper. Heat until mixture begins to boil, heat tomatoes in separate pan and then gradually add them to milk mixture stirring constantly. Can leave chunky or blend till smooth. Garnish with Parmesan and/or basil and serve hot.