Cheeseburger Soup

Ingredients:
* 1 pound ground beef
* 3/4 cup each: chopped onion, chopped celery, chopped carrots
* 1 tsp each: dried basil, dried parsley flakes
* 4 Tbspn butter, divided
* 3 cups broth of your choice
* 4 cups peeled, diced potatoes
* 1/4 cup all purpose flour
* 2 cups velveeta, cubed OR 2 cups shredded cheddar
* 1-1/2 cups milk
* 3/4 tsp salt
* 1/4-1/2 tsp pepper
* 1/4 cup sour cream or plain greek yogurt

Directions:
1. Brown ground beef in 3qt saucepan. Drain and set aside.

2. In same saucepan, add 1 Tbspn butter and add onion, carrots, celery, basil, and parsley flakes. Saute until tender.

3. Add broth, potatoes, and beef and bring to a boil. Reduce heat, cover, and simmer 10-12 minutes or until potatoes are tender.

4. In a small skilet, melt remaining 3 Tbspns butter and add flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

5. Stir in the cheese, milk, salt and pepper. Cook and stir until the cheese melts. Remove from heat, and blend in sour cream/yogurt.

Hearty Bean and Barley Soup

I got this recipe from my mom and it is SO delicious and full of antioxidants. This is good with a crusty loaf of bread.

Ingredients:
* 1 Tblsp olive oil
* 2 large carrots, coarsely chopped
* 2 stalks celery, sliced
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 can (14 1/2 oz) diced tomatoes, undrained
* 2 cans (14 oz each) vegetable broth
* 1 can (15 oz) red kidney beans, rinsed and drained
* 1/4 cup pearl barley
* 2 cups firmly packed chopped fresh spinach

Directions:
* Heat oil in stockpot. Add carrots, celery, onion, and garlic and cook until tender.
* Add tomatoes, broth, beans, and barley. heat to boil. Reduce heat, cover and cook 30 minutes or until barley is done. Stir in spinach and season with coarsely ground pepper to taste. Heat through. Serves 6

Beef Vegetable Barley Soup

This is an incredibly easy and filling soup/stew.

Ingredients:
* 6 cups water
* 2 large tomatoes, diced
* 1/2 cup barley
* 1 cup diced onion
* 1 cup diced celery
* 1 cup diced carrots
* Minced garlic to taste, (I use a couple cloves)
* 1 1/2 cup diced beef stew meat
* 1 teaspoon Worcestershire sauce
* 1/4 cup beef flavored soup base
* Depending on your base, you may want to add a little salt

Preparation:
* Brown the beef in the kettle with a tiny bit olive oil
* Combine all ingredients in the kettle and bring to a boil.
* Simmer covered until vegetables are tender, about 1 1/2hours.

Two-Potato Chowder

This is an interesting take on straight up potato soup; it is a great way to use sweet potato as well as regular potatoes, is very satisfying, and is vegetarian and low in fat and calories!

Ingredients:
* 1 Tablespoon margarine or butter
* 1 medium onion, chopped
* 1 celery stalk, thinly sliced
* 1 garlic clove, minced
* 2 medium potatoes, cut into 1/2 inch cubes (2 cups)
* 2 small sweet potatoes, cut into 1/2 inch cubes (2 cups)
* 1-14 oz. can vegetable broth
* 2 cups milk
* 3 Tablespoons flour
* 1/2 teaspoon salt
* dash of cayenne pepper
* 1/4 cup green onions, sliced (for garnish)

Directions:
* Melt margarine/butter in large saucepan over medium heat. Add onion, celery, and garlic; cook and stir 3-4 minutes, or until vegetables are crisp and tender. Add all potatoes and broth. Bring to a boil. Reduce heat to low; cover and simmer 15-20 minutes, or until potatoes are tender.

* In a medium bowl, combine 1/2 cup of the milk and flour; mix until smooth. Stir in remaining milk, salt, and cayenne pepper until well mixed. Stir into soup; cook over medium heat for 3-5 minutes or until bubbly and thickened, stirring constantly.

* To serve, ladle soup into four individual soup bowls. Sprinkle with green onions.

Mama's Cheesy-Potato Soup

This is one of my favorite meals ever - it's great with a nice green salad and a loaf of bread. This is SUCH a great "cold winter night" meal.

Ingredients:
* 4 cups peeled/cubed potatoes
* 1-1/2 cups chopped onion
* 1-1/2 cups chopped celery and leaves
* 1 Tablespoon salt
* 4 cups water
* 1 stick butter
* 1/2 cup all purpose flour
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 2 teaspoons dry mustard
* 4 cups milk
* 3-1/2 cups shredded sharp cheddar cheese (I think it's best to get it in a block and shred it yourself)
* 2 Tablespoons parsley flakes
* 28 oz. can stewed tomatoes and their liquid

Directions:
* In a large kettle, combine potatoes, onion, celery, ONE teaspoon of salt, and water. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes, or until potatoes are tender.

* Meanwhile, in a medium pot, melt the butter, add the flour, 2 teaspoons of salt, pepper, and mustard, stirring to make a smooth paste. Gradually stir in the milk; cook over medium heat until bubbly, stirring constantly. Add the cheese and stir until melted. Then, pour the cheese mixture into the potato mixture, and mix well. Add the parsley flakes, stewed tomatoes and their liquid; stir, and continue to cook over low heat until hot enough to serve.