Creamy Chicken Noodle Soup (Steph's Recipe)

1 Family size Chicken Noodle Soup
1 Family size Cream of Mushroom Soup
1 "Family" size can milk
1 "Family" size can water
4 stalks celery sliced
4 carrots diced
1 onion diced
1- 2 cans mushrooms (optional)
2-3 cups chicken cooked
pinch of oregano
8 oz. or less country style noodles (or whatever noodles you like)

Saute celery, onion & carrots in a pan. Add soups, milk, water oregano and mushrooms. Bring to a boil and add chicken and noodles. Cook until noodles are tender.

This is a really good soup suprisingly.

Becky's Barley Veggie Soup

1/2 pound ground beef or cut up steak (optional)
1/2 C. chopped onion
1 clove garlic, minced/crushed
7 C. water
1 (14.5 oz) can unsalted whole tomatoes (blended up into small pieces)
1/2 C. Barley
1/2 C. sliced celery (I added 4 stalks of celery which made it more than 1/2 cup)
1/2 C. sliced carrots (I added 4 carrots which made it more than 1/2 cup)
2 beef bouillon cubes
1/2 tsp. dried basil, crushed
1 bay leaf
1 (9 oz) frozen mixed veggies

In a pot, borwn the meat. Add the onions and garlic and cook until onion is tender. Stir in remaining ingredients except frozen veggies. Cover and bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Ad frozen veggies, cook about 10 minutes or until veggies are tender. Additional water may be added if soup becomes too thick.

Very tastey soup.

90 calories per cup.

Steph's 5 can Chili

1 pound Ground Beef or Ground Turkey

1 onion chopped

1 can (14 oz. or 16 oz) tomatoes w/green chilis

1 can corn (drained) or 1 C. frozen corn

1 can (8 oz.) tomato sauce

1 can (16 oz.) can black beans (drained)

1 packet taco seasoning

Brown meat with onion. Add the rest of the ingredients into a big pot and simmer for at least 15 minutes. It is great served over lettuce with tortilla chils and cheese for a taco salad or just eat it plain in a bowl with corn or tortilla chips and cheese. Delicious and Easy

Makes 6 1-cup servings.