Zuppa Toscana

• 1# Italian Sausage (spicy is better)
• 3/4 cup Onion, chopped
• 6 slices Bacon
• 1 1/2 tsp. minced Garlic
• 2 Tbsp. Chicken Bouillon
• 4 cups Water
• 2 Potatoes, diced
• 2 cups cleaned baby Spinach, shredded
• 1/2 cup Heavy Whipping Cream

Fry Sausage and set aside.  Fry Bacon in large saucepan until crisp.  Remove Bacon, crumble and set aside.  Cook onion in bacon drippings until soft.  Add Garlic and cook 1 more minute.  Add Bouillon, Water and Potatoes.  Simmer 15 minutes or until potatoes are done.  Add crumbled Bacon, Sausage, Spinach and Cream.  Simmer 4 minutes.  Serve.

Cowboy Chili

• 1# Ground Beef
• 1 Onion, chopped
• 1 14-ounce can cream-style Corn
• 1 14-ounce can Chili with Beans
• 1 14-ounce can Pork and Beans
• 1 14-ounce can Tomato Sauce
• 1 4.5-ounce can diced Green Chilis
• Shredded Cheddar

Brown Ground Beef and Onion until done.  Drain.  Combine the rest of the ingredients except cheese.  Simmer for about 30 minutes.  Serve garnished with Cheese.

Rane's Salsa Corn Chowder

• 1 1/2 cups chopped onions

• 2 Tbsp Butter

• 1 Tbsp Flour

• 1 Tbsp Chili Powder

• 1 tsp cumin

• 1 (16 oz) frozen corn, thawed

• 2  cups chunky salsa

• 1 (13 3/4 oz) can chicken broth

• 1 (4 oz) jar chopped pimentos, drained

• 8 oz Cream Cheese

• 1 cup milk

• Tostitos Scoops chips

Sauté onions in butter in saucepan.  Stir in flour and seasonings.  Add corn, salsa, broth, and pimento.  Bring to a boil.  Remove from heat.  Gradually add 1/4 cup soup mixture to cream cheese in small bowl, stirring until blended.  Add cream cheese mixture and milk to saucepan, stirring until blended.  Cook until thoroughly heated, but do not boil.  Serve with Tostitos Scoops.

 

Karen's Cheese Soup

• 4 cans 14 oz chicken broth

• 4-6 large potatoes - depending on size

• 1 medium onion

• 1/2 lb mild sausage

• 2 cans cream of chicken soup

• not quite 1/2 of the large block of Velveeta

• 1 cup half and half

In skillet, cook sausage, drain and set aside.
In large pot, bring chicken broth to a boil and add cubed potatoes and onion.  Cook until tender.  Don't overcook.
Turn to low and add sausage and cream of chicken soup.  Let simmer for about 5 - 10 minutes, stirring occasionally.
Turn soup off and cube Velveeta.  Add, stirring until cheese is melted.
Lastly, add the half and half.

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