Beef Barley Soup

1 lb ground sirloin (you can use a lot less or more if desired)

1 16 oz can tomatoes

6 oz can tomato or V-8 juice

7 c. water

1/2 c. chopped onion

1 bell pepper, cut up

1 cup grated cabbage

1 cup diced celery

1/2 c. celery tops

1/2 tsp pepper

2 tsp garlic powder

2 T light soy sauce

1 bay leaf

1/2 tsp paprika

1/2 tsp thyme

1/2 c. pearl barley

Brown ground sirloin. Add remaining ingredients. Simmer 1 1/2 hours. Add 3 o 4 beef bouillon cubes, 2 to 3 carrots sliced, and 2 diced potatoes. Cook 20 minutes more.

Griselda's Sopa de Albondigas (Meatball Soup)

1/2 lb ground beef
1 large egg
1 1/2 tsp salt
1 C cooked rice
1/4 C minced onion
4 large fresh cloves garlic
1 tsp cumin
1 can stewed tomatoes
1 can tomato sauce
2 hard boiled eggs

1. add rice to the thawed hamburger meat
2. add raw egg, then cumin, garlic and salt
3. mix with hands
4. chop up boiled eggs and set aside
5. round meat into balls in your hand, punch a hole in them and insert a piece of boiled egg in the middle. Then fold the meat around the boiled egg.
6. Boil large saucepan full of water, add meatballs. Turn water to low and simmer.
7. Slice onions long and thin and simmer in oil in a separate pan.
8. Add 1 can of tomato sauce and 1 can tomatoes in with the oil and onion.
9. When fully cooked, remove meatballs from water and place in tomato and onion mixture. Add 1/2 cup of the meat broth to the tomato mixture.
10. Simmer for 10 minutes and eat!

Taco Soup

1 lb. lean ground beef
1 pkg. (32 oz.) reduced-sodium beef broth
1 can (15 to 16 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes
1 pkg. (1.25 oz.) reduced-sodium taco seasoning
1 can (11 oz.) whole-kernel corn with sweet peppers
Tortilla chips, optional

In a large saucepan, cook beef until browned. Drain off fat. Stir in broth, beans, tomatoes, and taco seasoning. Bring to a boil over high heat; reduce heat and let simmer, uncovered, for 15 minutes, stirring occasionally.

Stir in corn. Serve with tortilla chips, if desired.

I just added the corn to cook with it all, and I only put in a 1/2 pound of meat. This was super yummy.

Vegtable Stew

1 TBS. Olive Oil
2 medium jalapeno peppers
1 teaspoon cumin seed
3 cups veggie broth
1 cup red lentils
1 can whole peeled tomatoes (undrained)
4 carrots
2 medium potatoes
1 Tablespoon curry powder
1 Tablespoon lemon juice
1/2 cup frozen green peas
1 Tablespoon fresh cilantro

In saucepan, veggie broth, lentils,tomatoes with juice, carrots, potatoes, curry powder and lemon juice. Boil and then reduce and simmer for 30 minutes or until veggies are tender. Add jalapeno and peas, Simmer 5 minutes. Sprinkle with cilantro. Serve over brown rice if desire.

By: Susan

Potato Bacon Soup

8-10 medium potatoes, peeled and cut
1 chopped onion
2 cups cheese
bacon (how ever much you want, I use 5 pieces)
salt and pepper to taste

Cook bacon till crisp and set aside. Cook potatoes and onions in enough water to cover them. When potatoes are done, as cheese, bacon and salt and pepper. If you like it more soupy, leave it, if you want it thicker add flour and water. Just add a good salad and your ready for dinner in 30 minutes or less!!!!
By: Susan