Crock Pot Vegetable Soup

1 can green beans
1/2 pkg frozen corn
1/2 pkg frozen peas
1/2 pkg frozen lima beans
big can of diced tomatoes
4 cans beef broth
onion
can of carrots
can of potatoes
1/2 head of cabbage
6 beef bouillon cubes
Salt and Pepper to taste
Red Pepper Flakes (optional)

Throw all ingredients in a crockpot and let cook for several hours. I usually buy 2 bags of frozen mixed vegetables instead of the individual ingredients of corn, peas, carrots, and green beans. This recipe makes a lot! and it is "soup"er yummy! :)

Taco Soup

2 lbs. ground beef

1 small onion

1 4 oz. can green chilies, chopped

1 1 oz. package ranch dressing mix

1 1.25 oz. taco seasoning package

Salt and pepper to taste

2 cups water

2 14 oz. can hominy

2 15 oz. cans ranch style beans

2 15 oz. cans pinto beans

2 14.5 oz cans tomatoes, diced

1 can rotel tomatoes

1 can black beans

1 can garbanzo beans

¼ teaspoon ginger



Brown ground beef and onion together in larger pot and add remaining ingredients, including liquids. Simmer for 1 ½ hours. NEED A LARGE POT

Potato Soup

6 cups cubed potatoes
4 cups cold water
1 cup finely minced celery
1 cup finely minced carrots (Nathan doesn’t add this)
½ cup diced onion
2 teaspoons parsley flakes
2 cubes chicken broth
½ cup hot water
¼ cup flour
3 cups milk
1 teaspoon salt
½ teaspoon to taste
¾ lb. Velveeta cheese, cubed
bacon for garnish

Cook potatoes in the 4 cups water until semi-tender (no more than 20-30 minutes). Once semi-tender add celery, carrots, parsley, and onion. Dissolve chicken bouillon cubes in hot water. Add to soup. Put 3 cups milk and flour in a Tupperware container and shake it up to make sure flour is dissolved in milk. Add to soup. Turn on low and let simmer for 20 minutes. The longer you cook it the thicker it will be. Add salt, pepper, and cheese. Cook for 10-15 more minutes until cheese is melted. Stir every 10 minutes or so.