Food network

4 c water
1 c. chopped onion
2 cans red kidney beans
2 lb. smoked polish sausage-sliced
4 c. diced potatoes
2 can French style green beans-drained

DIRECTIONS:

Combine all ingredients in large soup kettle. Cook until potatoes and onion are done. Can be done in a crock pot. Is really better the next day. This is a great soup-even kids like it.

1 ham bone
1/2 c. baby lima beans
2 tbsp. navy beans
2 tbsp. chopped parsley
1 onion
1/2 c. split peas
2 tbsp. rice
1/3 c. barley
1 c. chopped celery
3 qts. water
1 can tomato soup

DIRECTIONS:

Combine all ingredients and simmer for 3 to 3 1/2 hours stirring occasionally.

1 (10 3/4 oz.) can tomato soup
2 soup cans water
1 1/2 c. frozen mixed vegetables
1 (8 oz.) can kidney beans, rinsed & drained
1/2 c. cooked chicken or pork, diced
Touch of seasoning to your taste

DIRECTIONS:

Combine all ingredients. Beat to boiling. Stir often. Serves four.

Wash beans. Soak 1 to 2 cups of beans overnight. Next day, cook beans in crock pot. Add ham (diced or in small chunks). Add 2 to 3 medium diced potatoes and 1/2 cup chopped onions. Add water for amount of soup you want.
In hot pan, brown 2 to 3 tablespoons of flour. When golden brown, move pan off burner, add warm or hot water and stir with wooden spoon until smooth. Add 1 teaspoon butter. Add to soup in crock pot. Stir. Add pepper/salt (only after tasting soup). Cook until done in crock pot on high, then low heat. Serve with crackers.

2 c. leftover ham and bone
1 lb. green beans
2 lg. potatoes, cubed
3 qts. water
2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1 med. onion, minced
4 slices bacon, minced
3 tbsp. flour
1 1/2 c. milk

DIRECTIONS:

Put ham and bone and next 6 ingredients in Dutch oven. Boil, covered, 30 minutes or until potatoes are tender. Saute onion with bacon. Add to ham. Mix flour and milk; stir into soup. Simmer, covered, for 15 minutes. Garnish with parsley. 6 to 8 servings.

2 tbsp. butter
1 tbsp. paprika
2 carrots, chopped
2 celery stalks, chopped
1/2 sm. onion, chopped
1 rutabaga, kolirobi or turnip
4 c. raw string beans, chopped

IBREN:

1/3 cube butter
3 tbsp. (heaping) flour

DIRECTIONS:

Ibren: Brown, then thin with cold water. Reserve.
Fry onion in butter with paprika. Add rest of vegetables. Stir to coat with butter. Add enough water to steam the vegetables for 15-20 minutes. Add enough water to make a soup. (1 to 2 quarts depending on number of servings.) Simmer 1 hour. Add Ibren and sour cream. Serve hot.

1 can navy bean soup (regular size)
1 can water
1 stalk celery, cut in small pieces
1 carrot, cut small
1 tbsp. chopped onion
1 sm. potato, cut in small pieces
1 chicken bouillon cube
1 pinch oregano
Some parsley flakes

DIRECTIONS:

Simmer all together until vegetables are tender.
No cholesterol and easy to make.

In bowl, blend 1 pouch Campbell’s onion soup and recipe mix, 2 cups sour cream and 1 (10 oz.) package of frozen chopped spinach, thawed and well drained. Cover; refrigerate at least 2 hours. Makes 2 1/2 cups.

1 c. sugar
1/2 c. Mazola oil less 2 tsp. OR
1/2 c. Spry
1 can Campbell’s tomato soup
1 tsp. baking soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
2 c. flour
1/2 box (1/2 c.) raisins
Nuts, optional
1/4 c. milk, add last

DIRECTIONS:

Mix all ingredients together. Add raisins and nuts. Bake at 375 degrees for 45 minutes.
For cupcakes: Bake 25 minutes at 350 degrees.

1 peck ripe tomatoes, skinned and cut fine
1 bunch celery
6 lg. onions
6 peppers (3 green and 3 red)
1 c. flour
1 c. butter
1/2 c. sugar
1/4 c. salt

DIRECTIONS:

Put all above ingredients through grinder. Boil and strain or let chunky.
Mix flour and butter together and add with sugar and salt to boiling mixture to thicken.
Process in hot water bath 2 1/2 hours.