Broccoli Soup

1 bunch of broccoli, steamed
2 carrots, diced fine
2-3 stalks celery, diced fine
1 medium onion, chopped
2 medium potatoes, diced
1 can cream of chicken soup
2 cans Swanson chicken broth
3 soup cans of milk
3 tablespoons butter
¼ teaspoon nutmeg
Scant ¼ teaspoon cayenne pepper
3 chicken bouillon cubes
8 oz. sliced American cheese, shredded

Steam broccoli until tender. Chop broccoli fine using food processor. Set aside. In a large kettle sauté onion in 3 tablespoons of butter until tender. Add 2 cans of chicken broth, diced potatoes, carrot, and celery. Cook until potatoes are tender, about 5 minutes (do not overcook). Blend cream of chicken soup with 1 can of milk until smooth. Add to kettle. Add remaining milk, bouillon cubes, nutmeg, cayenne pepper, and chopped broccoli. Add shredded cheese and stir constantly until cheese is melted and soup is just before boiling.

Taco Soup

Brown three pounds of hamburger with one chopped onion in a large kettle. Drain.

Add:
2 15-oz. cans cream style corn
2 16-oz. cans Bush’s mild sauce chili beans – undrained
2 15-oz. cans garbanzo beans – undrained
Quart of diced tomatoes
1 10-oz. can mild Rotel tomatoes
2 packages mild taco seasoning mix
2 small packages Hidden Valley Ranch dressing mix
8 cups of water

Mix well and simmer 45 minutes, stirring occasionally. Serve with tortilla chips and shredded cheese.