SharonG/Canada: This soup is thick and flavourful, so it can be extended with more stock, water or tomato juice. More vegetables can be added or beef omitted. The soup freezes and reheats well.

1/2 Lb ground beef	1 small bay leaf, crumbled
1/4 Cup barley	salt and pepper to taste
1 - 10 oz can beef broth or 3	1 Cup split lentils, washed
-envelopes	6 Cup water or vegetable stock
-powder and 1 cup water	1 Clove garlic, minced
1 large onion, chopped	1 large stalk celery, diced
1 large carrot, diced	large pinch of thyme and basil
2 Cup stewed tomatoes, mashed	chopped parsley

In large, heavy pot brown beef lightly.

Drain off fat.


Add lentils, barley, water or stock and beef broth.

Bring to boil, reduce heat and simmer covered until lentils and barley are nearly tender, about half an hour.

Add remaining ingredients and simmer about 1 1/2 hours.

Add extra liquid to give thickness desired

Salt and pepper to taste.






Final Comments

Serve sprinkled with chopped fresh parsley.

Maxine of Ontario canada shared this with us

brown 1 lb . hamburg and 1 onion	3 Tsp parsley
-add:	1/2 Tsp paprika
1/2 Cup diced celery	4 to 6 c. hot water
2 Tsp salt	2 Cup diced potatoes
1/4 Tsp pepper	1 Cup diced carrots [ i put about
1 28 Oz tomatoes	-2 c. cause
1 sm. can tomato paste	-i like carrots and potatoes]
2 beef bouillion cubes	6 Cup cabbage chopped
1/2 Cup green pepper

cook on med heat until vegatables are tender [ 20 to 30 min.

Recipe Link: http://www.womansday.com/

1 broiler-fryer (about 3 pounds),	-peeled and sliced 1/2 inch thick
-cut up	1 Tsp salt
2 Tbl oil	1/2 Tsp marjoram or thyme
1 large onion, chopped (1 cup)	1/4 Tsp pepper
1 Can ( 10 1/2 ounces) chicken	1 Pkg (10 ounces) frozen green
-gravy	-beans
4 medium-sized sweet potatoes,

Brown chicken in oil in uncovered pressure cooker.
Add remaining ingredients except beans.
Cover and cook, following manufacturer's directions at 15 pounds pressure 10 minutes.
Cool cooker at once.
Add beans, cover lightly without pressure gauge and cook 5 minutes or until beans are tender.

Posted by SharonG /Canada on Circle Ez board

1 small potato, cubed	1/3 Cup (75 ml) skim milk powder
2 Tbl (25 ml) onion, chopped	1/2 Can creamed corn (14 oz/398 ml)
1 Cup (250 ml) water	salt and pepper to taste

Cook potato and onion in the water until tender. Do not drain.
Add skim milk powder and corn. Heat, season and serve.

Suggestion for completing the meal: whole wheat crackers and liver sausage or pate.

SharonG/ Canada

3 Tbl margarine	6 Oz chopped clams
One medium onion	3 Cup warm milk
2 Tbl flour	Salt and Pepper to taste

Melt margarine in double boiler.

Add finely chopped onion and cook five minutes.

Add flour and mix well.

Add clams, warm milk, salt and pepper and cook until thick.

Gramma Claudia/USA: I'm very likely to add: Oregano, Garlic powder, Onion powder,.. or Whatever the occasion calls for depending on what I'm using the soup for, or having with it...

2 Tbl all-purpose flour	4 Cup tomato juice, heated
1 Tbl sugar	Chopped fresh parsley (optional)
2 Cup milk, divided

In a large saucepan, combine flour, sugar and 1/4 cup milk. Stir until smooth.
Add remaining milk. Bring to a boil over mediumheat, stirring constantly.
Cook and stir for 2 minutes or until thickened.
Slowly stir in hot tomato juice until blended.
Sprinkle with parsley.

Claudia/USA: With one last blast of winter, I need one last blast of homemade soup --- tomato, please!

3 -4 cloves fresh garlic	2 -3 tablespoons chopped parsley
1 large onion	1 Pinch paprika
1 Stick butter	1 sprinkle seasoning salt
1 large can tomato juice	Salt and pepper to taste
3 Can beef broth or equivalent in	Grated Parmesan cheese (optional)
-bouillion

Crush or mince the garlic. Dice the onion to a 1/4" dice.
Melt butter in large heavy soup pot.
Saute onion and garlic until onion is translucent.
Add remaining ingredients, except the Parmesan cheese --- which I don't feel is at all optional! Combine well.
Bring to a gentle boil, then immediately reduce heat and let simmer for at least 35-40 minutes.
Add Parmesan cheese to each serving dish when ready to serve.

This soup is a low Cholesterol dish and will be ready in 45 minutes. It is tasty and best when served with a good corn bread. So easy to make, this soup is also an excellent source of soluble fiber. Recipe Introduction Chef Lois

1 Can (14 ounces) pinto beans with	1 finely chopped onion
-liquid	2 Clove garlic, minced
3 Cup chicken stock (homemade or	1 Cup celery, chopped with tops
-prepared)	1/2 Cup fat-free ham
1 grated carrot	salt to taste freshly ground pepper

Put beans with their liquid in a medium-sized saucepan. Add chicken stock, carrot, onion, garlic, and celery.
Heat to boiling, reduce heat, cover and allow to cook for 30 minutes until vegetables are tender.
Add ham and heat for 5 minutes. Salt and pepper to taste. Serve immediately.

Lena/Ont.Canada: Very easy to make and freezes well!

1lb hamburger	1 Cup cubed potatoes
1 Cup chopped onion	2 bay leaves
1 chopped garlic clove	3 Cup beef broth
1 Cup chopped carrots	1 Can (28 oz.) tomatoes
1 Cup chopped celery	salt and pepper

In large saucepan or Dutch Oven brown hamburer, drain and add onion and garlic and cook until tender.

Add all the remaining ingredients, bring to a boil, reduce heat and simmer until vegetables are tender about 3/4 to 1 hour.

The vegetables listed in the ingredients are suggestions only, you can substitute these for whatever ones you like.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

3 Tbl extra virgin olive oil	-diced
2 carrots, peeled and diced	Tabasco sauce
4 scallions (green onions), diced	5 Tbl butter or margarine
4 Cup low-fat chicken broth	4 Tbl whole-wheat pastry flour (or
6 ounces reduced-fat shredded	-all
-Cheddar	-purpose flour)
-cheese	Bacon bits
2 springs parsley, chopped	Salt and pepper to taste
2 to 3 ounces reduced-fat ham,

Heat chicken stock. Melt 3 tablespoons butter.
Saute carrots and onions in extra virgin olive oil until tender.
Add to broth. Make a roux with 2 tablespoons butter and 4 tablespoons flour.
Simply melt butter or margarine. Whisk in flour and stir over medium heat for 2-3
minutes.
Add to stock. Add cheddar cheese, parsley, ham and 1 drop Tabasco sauce.
Season to taste. Heat until cheese is melted.
Top with bacon bits when served.

3 - 4 stalks celery	1 large beet
1 onion	3 branches parsley
8 " zuchinni	2 Cup green beans, frozen or fresh
2 large carrots

Just cover with enough water to cover the vegetables. Cook for 20
minutes.

Put in blender and liquify. Add spices or seasoning to taste

Maxine of Ontario Canada says: I went to a vegetarian cooking demo wed night and the food was so great I made this soup last night and we loved it it has everything even the protein its a complete meal.

1 Tablespoon Vegetable Oil	2 Cans (28 Oz, 796ml) Tomatoes,
2 Onions, Medium, Chopped	-Undrained
1 Teaspoon Garlic, Minced	1 1/2 Cups Water
3 Carrots, Medium, Sliced	2 Tablespoon Sugar
2 Cups Fennel, Sliced (about I	1/2 Teaspoon Savoury, Dried
-Medium Bulb)	1/2 Teaspoon Thyme, Dried
1 Can (19Oz, 540grs) Lentils,	1/4 Teaspoon Pepper
-Undrained	1/2 Cup (125grs) Pasta Shells, Or
2 Vegetable Cubes, Or Chicken	-Macaroni

In a dutch oven or large saucepan heat oil over a medium heat.
Add onions and garlic, saute for 3-5 minutes until onions are softened.
Ass carrots, fennel lentils, bouilion cubes, tomatoes, water, sugar, savory, thyme and pepper.
Bring to boil, reduce heat and simmer for 25- 30 minutes or until vegetables are tender.
Add pasta for the last 15 minutes of cooking. If soup is too thick, thin with water.

Grandma Graf

6 Oz clams, chopped	1 onion, thinly sliced
1/4 Cup pork, chopped	1 Cup cubed raw potatoes
1 1/2 Cup boiling water	salt and pepper to taste
2 Cup canned tomatoes	1/4 Tsp Thyme

Fry pork and add onion. Cook and stir 5 minutes.

Add potatoes, boiling water and salt. Boil 10 minutes.

Add tomatoes, cook until potatoes are tender.

Add clams and spice and simmer for 3 minutes.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =40&viewtype=2&sortstring= From time to time one runs out of our good old standby for Lipton's Onion Soup mix, and usually at the most misopportune time, yes? This will get you through the situation nicely! Recipe Introduction Gramma Claudia

8 Tsp dry minced onion	4 Tsp beef bouillon or 4 cubes
1 Tsp onion powder	1/4 Tsp celery salt

Mix with 4 cups water for soup OR use dry with sour cream for dip.

Gramma Claudia

4 Slice cooked bacon, crumbled	1 Cup cream (optional)
1/2 Cup onion	1/8 Tsp nutmeg
1 Tsp minced garlic	1/2 Cup Gouda cheese
1 5-oz can pumpkin pulp (not pie	1 Tbl parsley
-mix)	Salt and pepper to taste
4 Cup chicken broth

Brown bacon, garlic and onion.
Add pumpkin, broth and spices. Simmer for 5 minutes.
If desired, stir in 1 cup cream. Simmer one minute longer.
Remove from heat; stir in cheese until melted. Garnish with parsley

Good Housekeeping: Yields: About 8 cups or 4 main-dish servings
Prep Time: 10 minutes
Cook Time: About 8 minutes

Calories: 355
Total Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 66 mg
Sodium: 920 mg
Carbohydrates: 32 g
Fiber: 3 g
Protein: 32 g

5 Cup water	2 green onions
2 Pkg (3 ounces each)	1 large carrot
-chicken-flavor or	1 Lb skinless, boneless chicken
-Oriental-flavor ramen noodle soup	-breasts
-mix	1 Tsp Asian sesame oil
6 ounces snow peas (about 2 cups)

1. In 4-quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat. Meanwhile, remove strings from snow peas and cut each diagonally in half. Slice green onions and shred carrot. Cut chicken into 3/4-inch pieces. Break ramen noodle block into 2 layers.

2. When water mixture boils, add snow peas, green onions, carrot, chicken, and noodles. Cook 3 to 5 minutes over high heat or until chicken just loses its pink color throughout. Remove saucepan from heat. Stir in sesame oil.

Maxine of Ontario canada sent this in

11 Qt basket of fresh tomatoes	mix 1 1/2 c. flour
6 stalks celery	1 Cup . browm sugar
5 medium onions	1/2 Cup salt
1 Bunch parsley	1/2 Tsp . red pepper
chop and boil 1 1/2 hours	1/2 Cup butter
then PUREE

ADD TO PUREE and stir. Bring to a boil
this can be frozen [cause its for a lg family ]
and made up as required

TO SERVE ; Add milk to taste, heat and serve

Grandma Graf

1 Qt diced carrots	2 Qt diced tomatoes
1 Qt chopped green beans	diced celery
1 Qt diced onions	2 Tbl salt
1 Qt corn	1 Tsp pepper
3 diced green peppers

Wash vegetables.

Peel carrots and tomatoes.

Dice, slice and chop.

Put vegetables in a large kettle with the salt and pepper.

Cover with water and bring to a boil.

Boil for at least five minutes.

Pour into hot sterilized jars filling within 1/2 inch from the top.

Can in a hot water bath for 3 hours.

Grandma Graf: The recipe for Wontons can be found in the WWWCOF Cookbook in the Ethnic Section

20 Raw Wontons	1 Tsp Sugar
1/4 Tsp MSG	2 Tsp Corn Oil
2 Chopped Scallions	4 Tsp Soy Sauce
6 Cup Stock	Salt and Pepper to Taste

Place wontons in boiling water and cook until wontons float to surface. Remove.

Wash in cool water and drain.

Place stock and all other ingredients except scallions and soy sauce in pot and bring to boiling.

Divide wontons, scallions and soy sauce in 4 large bowls and pour boiling soup mixture over wontons and serve.