Aunt Helen's Taco Soup

The secret to this recipe is using vegetable juice instead of tomato sauce. It adds a little bit more flavor and more nutrients (no worries - if you don't live vegetable juice, you won't even notice!).

1 lb. ground beef
1 medium onion, chopped
1 can corn
2 11oz cans V8 juice
1 small can green chilies diced
1 large can kidney beans
1 can diced tomatoes
Taco seasoning

Brown hamburger & onion together. Add remaining ingredients (don't drain the juice out of the canned items). Heat. Serve over tortilla chips. Top with sour cream, cheese and guacamole if desired.

Aunt Helen's Potato Soup

My Aunt Helen gave us her recipe for potato soup - and it's so delicious!! The kids love it because they can add whatever toppings they desire without having to do the same toppings that we do. I'd never cooked with leeks before, but I do believe they are the "secret" ingredient to this soup.



2 large leeks, cut the greens off and slice up the whites
2 Tablespoons margarine or butter
1 quart chicken broth
2 lbs. diced potatoes
1 pint heavy whipping cream

1. Saute leeks in margarine until tender. Add chicken broth and potatoes. Cook until potatoes are tender. Mash or whip mixture. Add whipping cream. Heat, then serve.




2. Top with whatever toppings you would enjoy on baked potatoes if you desire - green onions, sour cream, cheddar cheese, bacon bits, etc. Or just eat as is - sometimes we serve it in bread bowls.

Broccoli Cheddar Soup

This recipe comes from our friend Julie. She was the manager of the apartment complex that we were assistant managers. Living and working that closely, we shared several meals together :)We'll be sharing a few of her recipes on here (everyone we've tried, we've loved!).




16 ounces frozen, chopped broccoli
1/2 cup butter or margarine
1/3 cup chopped onion
4 Tablespoons Flour
2 cups milk (or one cup milk and one cup cream)
1/2 teaspoon worcestershire sauce
1 cup grated cheddar cheese
1 cup velveeta, cubed


Cook broccoli and drain. Melt butter, add onion and saute. Blend in flour, add broth & cook until boiling, stirring constantly. Stir in milk, worcestershire sauce, broccoli and cheeses. Once cheeses are melted, serve.


Yield: 2 Quarts
Per Serving: 376 Calories; 30g fat; 17g Protein; 15g Carbohydrate; 2g Dietary Fiber; 91mgCholesterol; 1010mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.