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Beef Vegetable Soup

1 Pound extra lean beef stew meat ( I use Laura's Lean Beef®) cut in 1 inch cubes

2 Onions cut up

2 Potatoes cubed

2 Carrots cut up

2 celery stalks cut up

1/4 Head cabbage

1 Small Can tomatoe sauce

1/2 Teaspoon salt

1 Teaspoon pepper

1-2 Teaspoons hot pepper sauce

1 Bay leaf

Spray a large non-stick pot with cooking spray and brown the stew meat. Add all remaining ingredients plus 1 cup water. Simmer for 1- 1 1/2 hours.

Broccoli and Cheese Soup

1 Package frozen chopped broccoli

1 Stalk celery chopped

2 Teaspoons dry onion flakes

1/2 Cup evaporated skim milk

2 Tablespoons Molly McButter®

1/4 Cup fat-free sour cream

4-6 Slices fat free American cheese to taste

Salt and pepper to taste

In medium sauce pan simmer chicken broth, broccoli, celery, and onion flakes for 10 minutes. Add evaporated skim milk, Molly McButter, and sour cream. Simmer one minute. Do not boil. Break up cheese and drop into soup. Add salt and pepper. Simmer until cheese has melted.

Spicy Chicken/Vegetable Soup

1 Pound boneless skinless chicken boiled and cubed

1 Can tomatoes with green chilies cut up

1 Small can tomatoe sauce

1 Onion cut into pieces

2 Carrots cut up

1 Can white corn drained

1 Can lima beans drained

2 Large potatoes (leave skin on) cut into cubes

1/4 Head cabbage cut into strips

1 Teaspoon hot pepper sauce ( more to taste)

2 Tablespoons chili powder

1 Bay leaf

2 Tablespoons tomatoe paste as needed to thicken

2 Cups water

This is an easy on. Throw it all into a pot and simmer for 2 hours. REMEMBER......This is a spicy one!

Quick and Delicious French Onion Soup

2 Cans Campbells®French Onion Soup

4 Slices Bordens®fat free swiss cheese

Pepper to taste

Preheat oven to 375. Divide onion soup into four oven proof soup bowls. Submerge toasted bread into each bowl. Pepper to taste. Top with a slice of cheese. Bake for 10 minutes. Broil an additinl minute if not properly browned.

Tortillia Soup

2 Large boneless skinless chicken breasts cut into small pieces

1 Medium onion chopped

1 Stalk celery chopped

2 Cans 14oz fat free chicken stock

1 Can 14oz stewed chopped tomatoes

1 Can chopped green chilies

1/2 Cup fat free sour cream

Corn tortillias cut into 1" squares

Brown chicken in large pot sprayed with non-stick spray. Add onion and celery and continue to cook until vegetables are tender. Add remaining ingredients ( except tortillias and sour cream. Simmer for 15 minutes. Add sour cream and simmer 1-2 minutes longer. Top with tortillia chips and serve.

White Chili

(This is a version of a recipe given to me by my old boss. She is not only a great cook, but a classy lady)

2 Large skinless bonless chicken breasts cut into 2 into cubes

1 Large onion chopped

1 Large can tomatoes and green chilies

1 Can chopped tomatoes

1 Medium carrot cut into small thin pieces

2 Large Jars fully cooked great northern beans

1 Tablespoon cumin

1/2 Teaspoon hot pepper flakes

1 Teaspoon hot pepper sauce

1/4 Cup fat free sour cream

Boil chicken, onion, and carrot for 10 minutes. Skim off any fat. Add remaining ingredients ( except sour cream), and simmer for about an hour, stirring frequently. Serve with a big spoonful of sour cream on top of each bowl of chili.