Albondigas Soup

2 cans (14-1/2 oz. each) beef broth
2 cups frozen corn kernels
1 cup prepared salsa

Combine ingredients in a medium saucepan.  Bring to a boil and simmer 5 minutes.  Meanwhile microwave 16-oz. package heat and serve frozen beef meatballs according to package directions.  Add meatballs to soup mixture and serve.  Garnish with crumbled tortilla chips or chopped cilantro, if desired.

Makes 7 cups.

POTATO STEW

3 medium potatoes, diced
1 small onion, diced
3 ribs celery, diced

Boil in salted water (cover vegetables an inch above vegetables).  Cook until tender.  Do not drain. 

Add:
1/4 cup butter
Salt to taste
1/4 tsp. white pepper
1 quart milk

Bring just to boil and thicken with flour in 3/4 cup milk (I use Wondra flour).

Add cooked noodles
If desired, add:
sliced carrot (when cooking vegetables)
1/2 cup string beans

Fry diced bacon, well drained, sprinkle on top of bowl of stew when you serve.

FRENCH ONION SOUP

Prepare Campbell's French onion soup according to directions on can.  Toast slice of French bread.  Put toast on a n oven proof bowl.  Pour soup over bread.  Lay a slice of Jack or Swiss cheese on top.  Bake 15 minutes in 400 degree oven.  Serve with a salad.

HAMBURGER SOUP

1 lb. hamburger
1 pkg. Lipton Vegetable Soup mix
6 cups water
1 can pork & beans
1 can tomatoes
dry noodles

Combine soup mix and water.  Boil until tender.  Add noodles.   Fry hamburger.  Drain.  Add to soup.  Add beans and tomatoes.

CORN CHOWDER

1 medium potato, diced
1/2 small onion, diced
1 small carrot, shredded

Boil in salted water (1/1/2 cups) until tender.

While boiling add 1/2 pkg. of frozen corn (when tender) add:

1 can creamed corn
1 tsp. chopped parsley
1 cup milk
1 pint half & half
2 Tbsp. butter

Heat just to boiling.  Salt and pepper to taste.  Fry 3 slices of bacon until crisp.  Crumble on top of chowder.

BORSCH

Water
Start with beef broth - canned or powdered
To the broth add 8-10 whole allspice & 2-3 bay leaves

Add vegetables according to what you want:
Onions, chopped
Celery, chopped
Carrots, chopped
Beets, can be fresh or canned
Potatoes
Tomatoes - -2 cans tomato soup depending on size or quantity of soup. Canned tomatoes work well also

Add salt & pepper to taste
1-2 Tbsp. vinegar (this makes the sweet & sour)

Last of all when the soup is almost ready, saute at least 1/2 small head of cabbage in 2 Tbsp. butter and add it.

When served add sour cream and dry dill.

CHEESY CHICKEN SOUP

4 chicken breasts, cut in small chunks
3/4 cup chopped onion
3/4 cup shredded carrot
3/4 cup diced celery
1/8 tsp. dried bail leaves
 1/2 tsp. dried parsley flakes
4 cups chicken broth plus a little extra
3 1/2 cups peeled, diced red potatoes
2 cups Velveeta processed American cheese
1/2 tsp salt
1/8 tsp. pepper
1 1/2 cups milk
1/3 cup flour

In a large soup pot, pour the extra chicken broth to cover bottom of pan, add chicken and stir fry until cooked through.  Add onion, carrot and celery.  Stir fry until tender.  Add 4 cups broth.  Add diced potatoes, basil and parsley flakes.  Simmer with lid on for 10 minutes until potatoes are tender. 

Make a thickening with flour and water.  Stir into soup.  Bring to a low, soft boil.  Reduce heat to low.  Add milk, cheese, and salt and pepper.  If you want the soup thinner, add more chicken broth or milk.  Serve at once.

VEGETABLE SOUP

1 small head green cabbage (or 1/2 large head)
4 large carrots (peeled)
1 large onion
4 individual celery stalks
1-2 zucchini (sliced)
2-3 potatoes (peeled)
1 large can (28 oz) whole peeled tomatoes (blend tomatoes with juice in blender for 3 seconds)
1 pkg. Lipton onion soup mix
1 Tbsp. beef bouillon granules or 2 beef bouillon cubes
1/2 tsp. pepper
1/2 gallon water
1 can beef broth

Cut everything up - toss it in a pot - cook until vegetables are tender.  When vegetables are tender, take out 2 to 3 cups of soup (vegetables and all) and puree in blender.  Then add it back with soup. 

No fat and only 1200 calories in the whole pot.