Cabbage Patch Soup

1 lb ground beef
1 medium onion, thinly sliced
1/2 cup thinly sliced celery
1 can (16 oz) tomatoes
2 cups water
1 can red kidney beans
1 tsp salt
1 tsp chili powder
1/8 tsp pepper
2 cups thinly shredded cabbage

In large pan or Dutch oven, cook the beef until brown and crumbly. Drain the fat. Add the onion and celery and sauce about 5 minutes. Stir in tomatoes, water, beans, salt, chili powder, and pepper. Bring to a boil. Add cabbage. Cover and cook until cabbage is tender, about 3 minutes. If yo can let it sit on low for about 30 minutes it tastes even better. It's even better the next day.

Serves 4-6

Hearty Bean Soup

2 (15 oz) cans kidney beans
1 (15 oz) can garbanzo beans
2 1/2 cups water
2 medium potatoes, peeled, diced
1 cup thinly sliced carrots
1/2 cup chopped onion
1 (16oz) can tomato paste
2 tsp chili powder
1 tsp salt
1 tsp dried basil, crushed
1/4 tsp garlic powder
1/4 tsp pepper
8 oz monterey jack cheese, cut into 1/2 inch cubes

In a dutch oven, combine undrained kidney and garbanzo beans, water, potatoes, carrots, onion, tomato paste, chili powder, salt, basil, garlic powder, and pepper.  Bring to boiling. Reduce heat. Cover and simmer 30 minutes or until vegetables are tender. Top each serving with about 1/4 cup of the cheese cubes.

Serves 8

Vegetable Cheese Soup

2 large potatoes, finely chopped
2 large onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
3 cups water
4 tsp instant chicken broth
2 cups shredded Cheddar cheese
1 cup milk
6 drops red pepper sauce
1/8 tsp ground nutmeg
1/4 cup snipped parsley

Heat vegetables, water and instant boillon to boiling in 3 quart saucepan. Reduce heat. Cover and summer until vegetables are tender, about 15 minutes. Stir in remaining ingredients except parsley. Heat through. Sprinkle with parsley.

Serves 6-8