Taco Soup

1 lb. ground beef (again, use 1 package of Morning Star Farms recipe crumbles for a vegetarian meal)

1/2 cup chopped onion

28-oz can whole tomatoes with juice

14-oz can kidney beans with juice

17-oz canned corn with juice

8-oz can tomato sauce

1 pkg. dry taco seasoning

1 to 2 cups of water

salt and pepper to taste

cheddar cheese

hard taco shells or corn chips

Disclaimer: I, of course, make this vegetarian. I also bought all low sodium items.

Brown beef and onions in skillet. Drain (when you use the vegetarian meat, there is no draining).

Combine all ingredients (except cheese and chips) in a slow cooker (although I made mine in a large stockpot).

Cover-cook on low for 4-6 hours (cooking it in a pot took about 20 minutes-I had the heat on high).

Ladle into bowls. Top with cheese and chips.

Baked Potato and Broccoli Soup

This is a recipe from myrecipes.com

You can look at the link to see their recipe. I modify it a little since I'm a vegetarian. Nestie mrspresley also has a potato soup recipe just like this!

It is SUPER yummy.

1/4 cup all-purpose flour

2 (14 ounce) cans vegetarian vegetable broth

3 cups peeled, cubed potato (about 1 1/4 pounds)

2 cups broccoli florets, chopped (I just bought the frozen kind-less work)

1 small onion, chopped

1 1/4 cups milk

Shredded 2% reduced-fat sharp Cheddar cheese (I bought the pre-shredded bagged kind)

7 teaspoons chopped green onions (optional)

1 or 2 cloves fresh garlic, finely chopped (optional)

DIRECTIONS
Whisk together flour and 1/3 cup broth until smooth. Set aside.

Combine remaining broth and next 3 ingredients in a Dutch oven or large stock pot.

Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender.

Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk and 8 ounces shredded cheese.

Cook mixture over medium-low heat, stirring constantly, until cheese melts.

Top each serving with green onions or more cheese!

Cheddar Cheese Soup

1 cup chopped onion

1/2 stick butter

1/4 cup flour

2 Tbs. Dijon Mustard

1/4 tsp. ground white pepper

2 cans (14-1/2 oz. each) vegetarian vegetable broth (I always use Swanson’s)

2 cups milk (I used 1% and it was fine)

4 cups KRAFT Shredded Cheddar Cheese

DIRECTIONS
Cook onion in butter in a large saucepan on medium-high heat until tender.

Add flour, mustard, and pepper.

Stir until blended and slowly add broth. (This is when you can add in vegetables!)

Add milk and mix well.

Bring to boil; cook until thickened, stirring constantly.

Add in cheese until melted.

Add crackers if desired.