Most of the snow is gone however, the drifts are still here. Some of them are still almost two feet tall. We're supposed to get rain today which will help with the driveway.....not. Tomorrow is wintery weather with high wind. Perhaps the wind will blow the water away? At least we won't be in as much of a drought as we have been. I'm praying that this summer we see showers otherwise we'll be in trouble. Its been too dry for too many years here.
I thought I'd post some more soup recipes. These are favorites of ours. Soup weather is almost over here.......the kids are crying for more sandwiches. The birds are starting to come out. I'm going to hang some bird feeders from the trees in the front so that we can watch them while we're doing school.
- 1/2 pound ground beefXKick-up the flavorWith Johnsonville Italian Sausage.
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups diced peeled potatoes (1-3/4 pounds)
- 1/4 cup all-purpose flour
- 2 cups (8 ounces) process cheese (Velveeta), cubed
- 1-1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
- In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
Nutritional Facts 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Cheeseburger Soup in Taste of Home October/November 1996, p29 Recipe
One pound ground beef browned and drained.
One large can of diced tomatoes
one can beans (any kind you wish: I use kidney or chili for spice)
one can corn
One package taco seasoning
Put all ingredients on a pot on the stove. Heat up and simmer for about thirty minutes until all the flavors are mixed together well. Serve with shredded cheese, sour cream, and nacho chips.