Lentil Soup

Leftover hambone with little meat shards still on it
6-8 c. water
2-3 carrots, chopped
2 celery, chopped
1 onion, chopped
1-2 tsp. salt
1 tsp sugar
1/4 tsp pepper
1 bay leaf

Bring all ingredients to a boil, then reduce heat and simmer for 2- 4 hours. Remove ham bone and take any meat that was on it off. Return the meat to the soup. Simmer til you serve.

Tortilla Soup

1 onion sauted in 2 tbsp oil
2 chicken breasts, diced
2 cans beef broth ( 3 c. water with some beef boullion)
2 cans chicken broth (3 c. water with some chicken boullion)
1 can tomato sauce
1 can corn
1 tsp chili powder
1 tsp cumin
1/4 tdp pepper
1 tsp salt
3/4 tsp worcestershire sauce

Serve with tortilla chips and shredded cheese (Monterey Jack)

Leftover Chicken Broth Soup

Bring your left over chicken stock to a boil. Add a little shredded carrot, diced celery, salt, pepper, chopped green onions, and a few peas.

This is a great broth to sip if you are sick, or it makes for a really light summer meal. The point is to have a lot of broth a few veggies. When the recipe says "a little", it really means it.

White Potato Soup

Potatoes, washed, peeled, and chopped into large chunks
1 onion, large chunks

Boil chunked potatoes and onion until they are soft. Puree with enough milk to blend easily- use any left over cooking water as well! Puree until it is runny. Add 1-2 tbsp. margarine and salt and pepper to taste.

Stew

Brown 1 lb (or more depending on how much you wanna make). add and onion or two, stir in3 tbsp flour, then cover in water. Add some diced potatoes, sliced carrots, and frozen corn, frozen green beans, and peas. Salt and pepper to taste. Simmer 2-3 hours.

Note: This is obviously a very lenient recipe with room for much adaptation. You can add whatever veggies you want, but the ones I named are my favorites for this stew. Just taste periodically throughout the cooking of the stew to make sure it tastes the way you want it!

Variations:
1. You can drop biscuits (see bisquit recipe) on top. Bake 370 for 20 minutes or so.
2. Add tomato juice, celery, 1 tsp sugar, 1 bay leaf, 1 tbsp worcestershire sauce, and diced tomatoes.

French onion soup

4-5 onions, sliced thin
1/4 c. margarine
3 cans beef broth (0r 6 c. water with beef boullion)
1 tsp worcestershire sauce
1/2 tsp salt
dash celery salt
1/4 tsp pepper

saute the onions and margarine until clear. Then add the rest of the ingredients. Toast 1 inch thick pieces of french bread. Spoon soup in oven proof bowls and place the toast on top. Add grated American cheese on top of the toast. Broil till the cheese is melted.

Carrot Chowder

1-2 lbs. hamburger
1 c. celery, chopped
1 onion, diced
1 green pepper, chopped
2 quarts tomato juice
1 tsp salt
1/8 tap marjoram
1/2 tsp black pepper
1 tsp sugar
3-4 grated carrots
2 cans cream of celery soup

Saute hamburger, celery, onion, and green pepper. Add everything else except the 2 cans cream of celery soup. Bring to boil, then add the cream of celery. Serve with grated American cheese on top.

Pasta Fragioli soup

1 lb. hamburger
1 onion
3 celery stalks
4 carrots
2 cans red beans
2 cans white beans
2 cans italian stewed tomatoes
1 can tomato sauce

Saute the hamburger, onion, celery, and carrots for about 5 minutes. Add water to cover, then add the rest of the ingredients. You can server immediatly, or let simmer for a few minutes.