Cheeseburger Soup

Ingredients
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same
saucepan, saute the onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add
the broth, potatoes and beef; bring to a boil. Reduce heat; cover
and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook
and stir for 3-5 minutes or until bubbly. Add to soup; bring to a
boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the

Easy Egg Drop Soup

Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:

* 4 cups chicken broth or stock
* 2 eggs, lightly beaten
* 1 -2 green onions, minced
* 1/4 teaspoon white pepper
* Salt to taste
* A few drops of sesame oil (optional)

Preparation:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.

Taco Soup

* 2 pounds of hamburger meat
* 1 box of Chicken Broth
* 1 can Rotel tomatoes (I puree the can) ( I don't like chunks)
* 1 can Tomato Sauce
* 1 package Hidden Valley Buttermilk Dressing Mix
* 1 package of Taco Seasoning (any brand)
* 1 can Pinto Beans (Drained)
* 1 can Black Beans (Drained)
* 1 can Light Red Kidney Beans (Drained)
* 1 can corn (Drained)

Brown hamburger meat. Drain off fat. Add all ingredients into Crock Pot on Low. The longer it is cooked, the better it becomes.

Pizza Soup

1 Big Jar of Spaghetti Sauce
1 can of Tomato Soup
1 Can of water
1 T of Italian Seasoning
1 tsp Garlic Salt
1/4 c. Parmesan Cheese
1 Pkg of mini Pepperoni
1/2 pkg of Frozen meatballs cut in half (I had frozen left over homemade meatballs that I cut up)
Canadian Bacon chopped up into small pieces
If you like vegetables on your pizza add green peppers, onions, mushrooms, black olives etc.

Heat on low for 6 to 8 hours. Serve with shredded mozzarella cheese on top of soup. Sever with bread sticks .

Chicken Taco Soup

1 onion, chopped
1 can (15 ounce size) chili beans
1 can (15 ounce size) black beans
1 can (15 ounce size) whole kernel corn, drained
1 can (8 ounce size) tomato sauce
1 box of Chicken Stock
2 cans (10 ounce size) cans diced tomatoes with green chilies, undrained
1 package (1.25 ounce size) taco seasoning
1 package dry Hidden Valley Dressing Mix
3 skinless, boneless chicken breast halves
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:

Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Easy Taco Soup

Brown 2 lbs. hamburger with salt, pepper, and onion. Drain the hamburger and combine in a crock pot.
1 (16oz) can pinto beans undrained
1 (15 oz) can chili, without beans
1 (10 oz) can mild Rotel tomatoes
1 (15 oz) can diced tomatoes
1 lb. Cubed Velveeta Cheese
16 oz sour cream
1 pkg of dry ranch dressing mix (my secret ingredient don't tell)

Simmer and serve with corn chips.