Soups

With Love, from Mom.

Mom's Chili (Also see Cassie's Chili)

  • 1 pound of ground beef

  • Diced onions

  • Garlic powder

  • Chili Powder

  • Red pepper seasoning

  • 2 cans tomato sauce

  • 1 can tomato paste

  • 2 cans kidney beans

  • Water (about½ can per can)

Stovetop

Brown meat with seasonings and onions.

Drain extra fat, add remaining ingredients.

Cook over low - medium heat until hot. Serve with cheddar cheese.

Broccoli Cheddar Soup

  • 1/4 cup chopped onion

  • 1/4 cup Kerrygold butter

  • 1/4 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1-1/2 cups milk

  • 3/4 cup chicken broth

  • 1 cup cooked chopped fresh or frozen broccoli

  • 1/2 cup shredded cheddar cheese

Stove Top

In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes.

Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.



Winter Soup (vegan)

  • 28 oz vegetable broth

  • 12 oz red potatoes, peeled and diced into 3/4-inch pieces

  • 12 oz can diced tomatoes

  • 1 8 oz package frozen lima beans

  • 2 tbsp finely chopped onion

  • 12-oz can cream-style corn

  • Salt to taste

Stove Top

Combine everything through the onions. Bring to boil, then reduce heat and simmer for 20 to 25 mins or until potatoes are tender. Remove from heat and stir in corn.

Serve, salt/pepper to taste. Good with cornbread.



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