Santa Fe Soup

Brown:
1 lb ground turkey
1 onion-chopped
  Add:
1 can chopped green chiles
1 pkg Taco seasoning
1 enveloped Ranch Dressing Mix
2 cups water
2 cans whole corn-drained
1 can Ranch Beans
1 can pinto beans-drained
1 can RoTel tomatoes

  Simmer for 1 hour.
Add a handful of small pasta and
simmer for 10 min.
Tortilla chips and shredded cheese
can be added when served.

    Smoked Sausage & Corn Chowder

12 oz. Cooked Smoked Sausage
         (cut into 1/2 inch pieces)
1 Cup Green Onions
2 tsp. Vegetable Oil
2--14 1/2 oz. Cans of Vegetable Broth
2 Cups Frozen Chopped Potatoes with
   green peppers & onions
1 can Creamed Corn (13.5 to 15 oz.)
1/8 tsp. Ground Red Pepper
4 oz. Heavy Cream
   Cook onions in oil over medium heat for 3-5 minutes.
Add sausage, broth,potatoes, corn and red pepper.
Bring to a light boil and reduce heat to low. Simmer
for 20 minutes, stirring regularly. Stir in cream and
heat.Garnish with a pinch of green onions. You may
season a little more to taste with Tony Chachere's
seasoning. Serves 4.

              Crawfish Stew

3# of  crawfish
24-32 oz. of water
3-4 TB roux
16 oz. of tomato sauce
1 can of Rotel type diced tomatoes/green chilies
1 onion, chopped
1 bell pepper, chopped
2 TB Minced garlic
Cajun seasoning to taste (if needed)

Combine all ingredients except crawfish and simmer
till veggies are tender. Add more water for desired
consistency. Add seafood and simmer approximately
15 minutes. Serve over cooked white rice -- a
meal all on it's own or serve with your favorite side
dishes and hot garlic bread of choice.

          Heavenly Mushroom Soup

2 pkg. Fresh Whole Mushrooms
½ cup Diced Onions
½ cup Margarine
1 cup Flour
1 qrt. Half & Half
1 can Cream of Chicken soup

Chop washed, clean mushrooms. Cook mushrooms
and onions in margarin until tender. Combine
margarine, half & half, flour and chicken soup
and bring to a slow boil; stirring constantly so
that milk does not burn on the bottom. When thick...
add mushroom/onion combo and simmer for 15 to 20
minutes. Serve hot. Add a little salt and pepper. If
too thick add milk! Serves about 6 to 8 people.

               Chesse & Broccoli Soup

      2 10-oz pkgs frozen broccoli in cheese sauce
      1 c milk
      1 tsp minced onion
      1/4 tsp dry mustard
      1/8 tsp pepper
      1/2 c dairy sour cream

Cook frozen broccoli in its pouch according to the
package directions. Transfer to a medium saucepan.
Stir in milk, onion, mustard, and pepper. Cook and
stir until bubbly. Add sour cream.
Cook and stir just to boiling. Makes 5-6 servings.

                     Cajun Corn Soup

1-2 pounds of boneless beef stew meat
6 regular cans of whole kernel corn, not drained
Cajun Seasoning, as desired
1 small onion, chopped
1 small bell pepper, chopped
1-2 TB minced garlic
32 oz. of tomato sauce
1 can Rotel Tomatoes
8 quart stock pot
Water, if necessary for preparation.
  Brown seasoned meat and simmer a couple of hours. Drain.
Add remaining ingredients with water if desired. Bring to a
boil, then simmer over medium heat till meat is fork tender.
Serve piping hot with Ritz type crackers. Tabasco sauce
to taste.

           French Chicken Stew

1/2 cup dried navy beans, soaked overnight and drained
2 cups water
4 boned and skinned chicken breast halves,
cut in chunks (4-6)
16 ounces canned tomatoes, (16 oz.)
1/2 cup celery, thinly sliced
1/2 cup diced carrot
1/2 cup chopped onion
1/8 teaspoon garlic powder
1 bay leaf
1/2 teaspoon dried basil, crushed
1/8 teaspoon sage, powdered
1/4 teaspoon paprika
1/2 teaspoon dried oregano, crushed
1 teaspoon chicken bouillon granules
Place beans, 2 cups of water, and other ingredients in
crockpot; cover and cook on low for 8-10 hours. Discard
bay leaf before serving.