Beef Barley Soup

On one of our trips to Disneyland, we bought a cookbook called Cooking With Mickey. It is a book of the most-requested recipes from Walt Disney World and Disneyland, which means that most of them are fairly fancy, but we've definitely enjoyed them. I altered this one to include the potatoes and a few extra spices, so it's just slightly different from the one in the book.

1 cup carrots, diced small

1 cup celery, diced small

1 large potato, diced

1 tbsp onion powder

2 tbsp beef base (or 4 boullion cubes)

2 tbsp chicken base (or 4 boullion cubes)

6 1/2 oz. pearl barley

3 qts water

1/2 lb ground beef

2 tbsp butter

salt

pepper

1/4 tsp savory

1/4 tsp basil

dash garlic

1/2 tsp parsley

In large pot combine water, onion powder, boullion cubes, barley, potato, and spices; begin heating. In another pan saute other vegetables in butter until tender; add to pot. In same pan brown hamburger and drain; add to pot. Simmer for 30 minutes. Add salt and pepper to taste and serve immediately.

Taco Soup

We really enjoy Mexican foods of varying sorts and, although this is certainly an Americanized version of Mexican food, it is one we like to have often. It came from my Edwards Ward Cookbook but, like so many other recipes, it has received some adaptations along the way since Steve prefers his soups to be thick and chunky.

1 lb hamburger
1 can tomatoes
1 small can tomato sauce
1 pkg (or 3 tbsp) taco seasoning
1 cup corn
1/4 tsp garlic powder
2 cans kidney beans
1 tbsp sugar
1 large can olives, sliced
3 cups water
1 cup dry macaroni

Brown and drain hamburger. Combine all ingredients except pasta in a large pot and bring to a boil. Add pasta and cook until tender. Ladle into bowls and serve immediately with a side of corn bread.

Note: this recipe can be done in the crockpot, cooking on high for 4 hours and adding pasta a half hour before serving.

Cheddar Broccoli Soup

This is my mom's recipe and is just an all-around good comfort food, excellent for cold evenings.

2 qts water
6 boullion cubs, chicken
1 lb broccoli, frozen or fresh
1 1/2 cubes butter
3/4 cups flour
8 oz Velveeta or Cheese Whiz

Boil water, boullion, and broccoli in large sauce pan until broccoli is tender. In small sauce pan melt butter. Gradually add flour, stirring contantly until bubbly and smooth. Stir into boiling water until thickened. Add cheese, stirring until melted. Ladle into bowls and serve immediately.