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“This easy soup recipe is a hit with the kids. Serve it with crusty grilled sandwiches!”
INGREDIENTS (Nutrition)
1 (14 ounce) package uncooked macaroni and cheese
1 cup chopped broccoli
1/2 cup chopped onion
1 cup water
2 1/2 cups milk
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 cup cubed cooked ham

DIRECTIONS
Cook macaroni according to package directions; drain. Do not stir in the sauce.
In a medium saucepan, combine broccoli, onion and water. Bring to a boil and cook until broccoli is tender. Stir in macaroni, cheese mixture from package, milk, soup and ham. Return to a boil briefly. Serve hot.

8 strips bacon or 1 cup chopped ham
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, finely chopped
1 chicken or vegetable bouillon cube
1 onion, chopped
3 cloves garlic, minced

Bring the frozen mixed vegetables and finely chopped broccoli to a boil. Set aside to drain.
In a skillet, saute bacon or ham until crispy; drain on paper towels and set aside.

Add enough bacon drippings into soup pan to coat bottom of pan. Simmer onions until clear in soup pan.

“To make a delicious Pea Soup without all the fat simply substitute chicken stock for most of the liquid in your favorite recipe! The soup will cook down and be flavorful, though mild in taste. My family loves this substitute!”

INGREDIENTS (Nutrition)
1 pound dried split peas
1 stalk celery, diced
2 large carrots, peeled and diced
2 (14.5 ounce) cans low-fat, low sodium chicken broth
3 cups water
salt and pepper to taste

DIRECTIONS
Rinse and pick through peas. Place them in a large pot with the celery, carrots, broth and water. Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours. Season with salt and pepper before serving

The rosemary adds a distinctive flavor to this wonderful soup.”
INGREDIENTS (Nutrition)
6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary

DIRECTIONS
Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

We love the shining snowdrifts and the long dark evenings of winter. It’s the perfect time for recipes that take a long time to make. My great potato soup is one such recipe – something that can simmer on the stove while the kids make snow angels and warm up the whole family when darkness falls. To make it, you need:

potatoes
onions
chicken broth
heavy cream

How much of each do you need? Well, you can vary this a lot, as long as you keep the proportions constant. I usually use five pounds of potatoes, three to five onions, six cups of broth, and one cup of heavy cream. This makes eight hearty servings, main-course size.