Photo for Broccoli Cheese Soup

I finally uploaded a photo for my Broccoli Cheese Soup recipe. Give it a try! You will not be disappointed.

Italian Vegetable Soup

A recipe from my sister-in-law, Rachelle. She brought this to us one night and we all loved it.

Italian Vegetable Soup

1 lb ground beef
1 c. chopped onion
1 c. thinly sliced celery
1 c. chopped carrots
2 cloves garlic, minced
16 oz canned, chopped tomatoes
15 oz. tomato sauce
15 oz. kidney beans, undrained (Rachelle drains and rinses beans and increases the water.)
2 c. water
5 tsp. beef bouillon
1 Tbsp. parsley
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
2 c. shredded cabbage
1 c. canned green beans (Rachelle uses the whole can.)
1/2 c. elbow macaroni (Rachelle uses closer to 1 cup, and I am assuming it is cooked based on the the recipe instructions--I have not yet made this recipe, but will be this week.)

Brown the beef. Add all ingredients except the cabbage, beans and macaroni. Bring to a boil, cover and simmer 20 minutes. Add cabbage, beans and macaroni and simmer. Serve with parmesan cheese.

Broccoli Cheese Soup

Another one from my mother-in-law, and of course, it is the best!

Broccoli Cheese Soup

2 Tbsp. butter
3/4 cup chopped onion

Cook in large pot until onions are tender and clear.

Add:

6 cups water
6 chicken bouillon cubes

Heat to boil and add:

12 oz. twisty noodles
1 tsp. salt

Cook for a few minutes, then add:

broccoli (my mother-in-law uses two 10 oz. pkgs. of frozen broccoli and I use a head or two of fresh broccol--only the florets)
1 tsp. garlic powder

Cook 5 minutes with lid on pot, then add:

6 cups whole milk (I have used skim and others before, but whole is best)
2 lbs. Velveeta cheese, cubed

Cook until melted, stirring frequently. Add a teaspoon (or less, if you prefer) of pepper (white or black).

Serve hot with bread or rolls (orange rolls are a nice combo--salty and sweet) and a garden salad.

Homemade Chicken Noodle Soup

Perfect for a cold winter day:

Homemade Chicken Noodle Soup

In a large pot boil a whole chicken (make sure you have taken the "innards" out). (Place chicken in pot and add water until chicken is covered. Add salt, pepper, onion powder, garlic powder and a sprinkle of ground ginger to water. Then bring to a boil. Simmer for about 3-4 hours.) Remove chicken from broth. Reserve broth. Take meat off of bones. Discard all fat, bones and cartilage. Add chicken meat back into pot of broth. Add more water and spices (salt, pepper, onion powder, garlic powder & pinch of ginger). You want to leave about 5 (or so) inches between water level and top of pot. Bring to a bowl. Add homemade egg noodles and stir. Let boil for 5-10 minutes, then serve hot.

Egg Noodles

2 eggs slightly beaten
1 cup warm water
2 tablespoons canola or olive oil
1 teaspoon salt
3 cups all-purpose flour

Mix all ingredients together with an electric mixer (I use Kitchenaid) until a dough is formed. Roll out thin (1/8-inch or so) on a heavily floured surface. Cut into short, thin strips with a pizza cutter. Dredge heavily in flour before adding them to the pot of chicken soup. Once dropped into the soup, mix soup thoroughly. Add a handful of noodles at a time.