Broccoli Cheese Soup

First snow of the season, another perfect day for soup.  This is another one of my throw it all together recipes. The amounts can vary to your taste or how much you need to make.

One of my shortcuts is omit the onion and chicken broth and replace with a packet of dry “Golden Onion” soup mix. (A onion soup with a chicken bouillon base.)

• Broccoli
• chicken broth/water to cover
• onion to taste
• butter or margarine
• flour
• milk
• 8 oz velveta
• shredded colby jack

Boil broccoli, onion in liquids. When softened, blend most of this down and add back to the pot. (Be sure to leave some broccoli chunks.)

Make Roux with butter flour and milk. Add to soup. Add cubed cheeses. Continue to cook until cheese cubes melt down.

Serve with shredded cheese. Great in a bread bowl!

Beef, Barley & Black Bean Soup

My only salvation during the winter months is hot soup for dinner. I love soup so much, I often consider making it during the summer, but opt out to keep the kitchen cool.

This recipe I have changed and tweaked over the years, and tonight, I think I finally hit the jackpot. Try it and see what you think. The original recipe calls for the ground beef, but I prefer the roast. (I use the leftover roast from Sunday dinner.)

• 2 cups cooked roast beef, cubed (or 1 lb ground beef)
• 1 cup carrots, thinly sliced
• 1/2 cup celery, sliced
• 3/4 cup uncooked, quick cooking barley
• 6 cups water
• 1 pkg dry Onion Soup mix
• 4.25 oz can diced tomatoes, undrained (I blend this up before adding.)
• 5 oz can black beans, rinsed and drained

If using ground beef, cook over medium high heat until browned.  Drain. Stir in remaining ingredients, except beans. (If using leftover roast, add it now.)

Heat to boiling; reduce heat. Cover and simmer about 15 min. or until barley and vegetables are tender.

Stir in beans. Cover and simmer 2-3 minutes or until heated through.  Thicken if desired.

Corn Bread

This is a family favorite and always prepared with a Chili dinner. The recipe comes from my mother, who found it in a Ward Cookbook.  It is sweet and very YUMMY! It does not crumble like many corn breads do.

This recipe can be doubled easily and baked in a 9x13 pan. Just increase the baking time about 5 minutes.

• 1/2 cup margarine
• 2/3 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup cornmeal
• 1 cup flour

Heat oven to 375°. Grease 8” square pan or spray with cooking spray. Melt margarine. Add sugar, eggs and buttermilk. Mix well. Stir in baking soda, salt and cornmeal. Add flour, blend well then pour into baking dish. Bake for 30 minutes.