Zesty Hambuger Soup October 30, 2009

• 1 lb. ground beef
• 1 cup chopped onion
• 2 tsp. minced garlic
• 4 cups hot water
• 2 red potatoes peeled and cubed
• 2 cups frozen corn
• 1 1/2 cups uncooked pasta
• 4 jalapenos sliced
• 1 bottle V8 juice
• 2 cans diced tomatoes with green chilies
• 1 -2 Tbsp. sugar

In a dutch oven, cook the beef, onion and garlic over medium heat. Until meat is no longer pink; drain. Stir in the water, potatoes, corn, pasta, and jalapenos. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Stir in the remaining ingredients. Cook and stir until heated through.

Ham Cheddar Chowder September 18, 2009

• 3 cups water

• 3 cups diced peeled potatoes

• 1 cup diced carrots

• 1 cup diced celery

• 1 medium onion, chopped

• 2 teaspoons salt

• 1/2 teaspoon pepper

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 2 cups milk

• 3 cups shredded Cheddar cheese

• 1 cup cubed fully cooked Ham

In a large saucepan or Dutch oven, bring water to a boil. Add the potatoes, carrots, celery, onion, salt and pepper. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender.  In another  pan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add  it to the ham and vegetables. Cook on low until heated through. Do not boil.