Teresa's Vegetable Soup

1 pound of ground chuck

1 small can of whole kernal corn

1 small can of cream style corn

1 small can of garden peas

1 small can of strihng beans

1 small can of carrots

1 small can of diced potatoes

1 small can of tomato sauce

1 standard size of diced tomatoes

½ tablespoon of parsley 

In large saucepot brown the ground chuck.  Spoon off fat.  Stir in the corn, peas, string beans, carrots, potatoes, tomato sauce, diced tomatoes and parley.  Add water to make juicy.  Add salt and pepper to taste.  Cover and cook for at least 30 minutes to let the flavors come together.  

Loaded Potato Soup

1/3 cup onion

2 tablespoons butter

4-5 cups of peeled diced potatoes

3 cups chicken broth

1 cup milk

1 teaspoon salt

¼ teaspoon pepper

dash of paprika

2-3 cups cheddar cheese

small bag frozen or fresh broccoli spears

¼-1/2 cup bacon bits

Chop onions as fine as you like.  Add onions and butter to big pot and sauté on medium until tender.  Add chicken broth and potatoes and bring to a boil.  Turn down to medium low and cover.  Cook for 15 minutes or until potatoes are tender.

In a separate small pot, put about 1 inch to 1 ½ inch of water.  Bring to a boil.  Add broccoli spears and cover.  Turn down to medium and cook for 5-8 minutes until semi-tender.

Take big pot off burner and allow to cool a couple of minutes.  If you want chunks of potato in your soup then scoop a portion of potatoes out and set aside.  Puree the rest of the mixture in batches in a food processor.  Put puree back in pot and add the potatoes that you set aside back into the pot and turn on medium.  Stir in broccoli, milk, salt, pepper, paprika, cheese and bacon bits.  Cook until cheese is melted.

Sprinkle cheese and bacon bits on top and serve.