EASY POTATO SOUP

1 16-oz. pkg. frozen chunky hash browns or 4 or 5 diced potatoes
1 cup chopped onion
1 32-oz. box low sodium, organic chicken broth
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 small can evaporated milk

Combine potatoes, onion, and ½ of the chicken broth in a Dutch oven and bring to a boil. Cover, reduce heat and simmer 30-40 minutes. Stir in soups, milk, and remaining broth and heat thoroughly. Serve hot! Top with your choice of cheese, bacon, chives, etc.

Taco Soup

This is one of our all time favorite EASY meals.

Ingredients:
1 lb of ground beef or ground turkey
1 can black beans
1 can whole kernal corn
1 can red kidney beans
1 can white hominy
2 cans diced tomatoes
1 packet Hidden Valley Ranch Dressing Mix (the dry mix)
1 packet taco seasoning

Brown meat in pan and drain excess grease. Add all ingredients into 1 big pot. Heat on Medium for about 30 minutes or until hot throughout.

Serve in bowls with sour cream, shredded cheese and fritos. I've never met anyone who hasn't loved this meal!

Chicken and Vegetable Stew

This is the best soup...I think it's the marjoram that really makes it. I usually double the recipe and freeze some. Everytime I make it we absolutely love it. Enjoy!

CHICKEN AND VEGETABLE STEW

1 (32oz) container organic vegetable broth
1 (32oz) container organic chicken broth
2 or 3 chicken breasts (skinned, bone-in)
1 med. onion, chopped (optional)
4 celery ribs, chopped
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, and celery, and return to a boil. Then, reduce heat, and simmer 40-45 minutes till chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken. Put chicken back in pot.

Add the following ingredients:
1 can black beans, rinsed and drained
1 (16-oz) pkg. frozen baby lima beans
1 small pkg. frozen English peas
1 (14 1/2 oz) can crushed tomatoes
1/3 cup organic ketchup
1 TBSP sugar
3 TBSP red wine vinegar
1 tsp Worcestershire sauce
1 tsp. hot sauce
2 tsp. dried marjoram
Bring to a boil; reduce heat, and simmer, stirring occasionally, about 40 minutes.