Pumpkin Chowder

This is a family favourite. I always puree my own pumpkins but I'm sure it would be great with canned as well. My girls love the funky orange colour and they happily eat up all the delicious veggies in the soup without a complaint. 

4 cups peeled, cubed potatoes

1 cup sliced carrots

½ cup chopped celery

½ cup finely chopped onion

2 tbsp finely chopped green pepper

2 cups chicken broth

¼ cup butter or margarine

1/3 cup water

3 tbsp flour

1 ½ cups pumpkin puree (or 1 14oz can)

1 ½ tsp salt

1/8 tsp pepper

1-2 tsp parsley flakes

1 tsp sugar

2 cups water

1 cup milk

grated Cheddar cheese

In a large soup pot, combine potatoes, carrots, celery, onion, green pepper and chicken broth. Bring to a medium boil and let boil for 10 minutes. Add butter.

Mix the 1/3 cup water and flour with a fork to form a smooth paste and add to soup pot. Add pumpkin, salt, pepper, parsley, sugar and the 2 cups of water. Reduce heat and cook on low until veggies are tender (30ish minutes).

Stir in milk and heat until hot. Serve with a garnish of grated cheese.

Taco Soup

Olive oil or canola oil
1 or 2 cans chopped green chilis
1 small onion, chopped
1 tsp pepper
1 tsp salt
1 pkg taco seasoning
1 can (15 oz) pinto beans, rinsed and drained
1 can (16 oz) small white beans or kidney beans, rinsed & drained
1 can (28 oz) peeled, cut tomatoes
1 can (14 ½ oz) hominy or corn, drained
2 Tbsp Salsa
2-3 cups water

In a large kettle, sauté onion & chilis in oil for about 3 minutes. Add all other ingredients and bring to a boil. Reduce heat & simmer for 30 minutes.

Serve with tortilla chips, grated cheddar cheese & sour cream.

Creamy Broccoli Soup

2 cups water
4 cups chopped fresh broccoli
1 cup chopped celery
1 cup chopped carrots
½ cup chopped onion
6 Tbsp butter
6 Tbsp flour
3 cups chicken broth
2 cups milk
1 tsp onion salt
½ tsp garlic powder
½ tsp salt

Bring water to a boil in soup pot. Add broccoli, celery & carrots; boil for 2-3 minutes. Drain & set vegetables aside.

In the same pot, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add broth & milk, stirring constantly. Bring to a boil, boil & stir for 1 minute. Add vegetables & remaining ingredients. Reduce heat, cover & simmer 30-40 or until vegetables are tender.

**For extra flavour, add 1 Tbsp minced fresh parsley before simmering.
**Yummy variation: add a couple of cubed potatoes to the boiled vegetables.

Broccoli Cheese Soup

This is a favourite from my college days. My roomie and I use to make this after we got home from playing volleyball and basketball every week. 


4 cups water
1 small pkg frozen broccoli
1 lb velvetta cheese, cubed
4 cubes chicken bouillon
2 cans cream of chicken soup

Boil water. Add broccoli & bouillon. Reduce heat, add cubed cheese and chicken soup. Simmer on low until cheese melts, stirring frequently.

**Serve with a sprinkle of grated cheese on top and fresh bread or rolls.