Carmen Herman’s Tomato Basil Soup

Tastes like Le Madeline’s soup

1 stick butter

17 leaves of Basil

4 cups tomato juice

28 oz crushed tomato

1 cup cream

Combine and simmer ½ hour.

Broccoli cheese soup

1 ½ # fresh broccoli

1 pt half & half

2 cup water

1# Velveeta

½ cup cornstarch mixed with 1 cup water

1 ½ tspn  house seasoning

Combine half & half and water. Add cheese. Heat until cheese melts. Stir in broccoli and cornstrarch. Salt and pepper to taste . We eat this with fresh homemade bread machine bread or in a bread bowl. This is also good over baked potatoes and served with salad.

Potato Soup

6 slices bacon, cut into 1-inch pieces
3 pounds russet potatoes (about 5 large)
3 1/2 teaspoons salt
1 cup sour cream
1/4 pound butter (1 stick)
2 2/3 cups whole milk
1/2 teaspoon black pepper
4 scallions, thinly sliced
3/4 cup shredded sharp Cheddar cheese
Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Cheddar Potatoe Chowder

Light and Tasty

2 cup water

2 cup diced unpeeled red potatoes

1 cup diced carrots

½ cup celery

¼ cup chopped onion

1 tspn salt

¼ tspn pepper

¼ cup all purpose flour

2 cups 2% milk

2 cups shredded reduced fat cheddar cheese (8oz)

1 cup cubbed fully cooked lean ham

Combine first 7 ingredients, bring to a aboil reduce heat cover and simmer for 10-12 minutes or until tender. Meanwhile place flour in a large saucepan gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables stir until combined yields 7 servings

Black Bean Soup (Use left over brisket)

Southern Living

1 small onion chipped

2 T olive oil

2 cloves garlic

3 cups chicken broth

3 15oz can black beans drained & rinsed

1 10 ½ oz can tomatoes and green chilies

1 # shredded bbq beef

2 T red wine vinegar

Toppings: sour cream, shredded, Monterey Jack cheese, chopped fresh cilantro.

Combine all ingredients in Dutch oven (big ol’ pot) except 1 cup beans & vinegar. Put 1 cup of beans in the blender/food processor and mix until smooth. Then add to the Dutch oven. Simmer for at least 10 minutes then add vinegar and cook for 20 more minutes.