janie's chicken chili soup

2 cans chicken broth
1 small can mile chopped green chilies
1 small bottle la victoria green salsa verde
1 can white navy beans (drained)
1 can small butter beans
3-4 cups cooked chopped chicken (bake at 425 for 25 minutes in cooking sherry)
salt/pepper
cumin

combine all ingredients and simmer 30-40 minutes.

garnish with tortilla chips, cheese, onions and sour cream

from janie stone

tomato soup

1 small onion, chopped
1/4 c slice mushrooms
3 oz. diced ham
1/4 tsp evoo
1 clove garlic, minced
1/8 tsp sweet paprika
dash allspice

1 can chicken broth
1 can chickpeas
3 whole tomatoes, peeled

mix 1 set of ingredients in a large pot. cook for 1 minute. add broth, chickpeas and tomatoes. cover and simmer for 15 minutes.

puree the soup in a blender and serve.

from south beach

amy's steak soup

1 lb. round steak
1 medium onion, diced
1 stalk celery, diced
2 carrots, diced
1 cup flour
1/2 lb margarine
1 large package frozen mixed vegetables
1 can (16-17 oz.) tomatoes - cut up - don't add the juice
8 cups water
4 t. beef granules
salt and pepper

melt butter and slowly stir in 1 cup flour. add 2 cups water. add all other ingredients except steak. (try and make soup with only 7 cups of water, add last cup if necessary) in a separate pan, brown steak and drain off grease. add to soup. simmer 3-4 hours until vegetables are cooked. (can also be made in the crock pot and cooked all day on low.) if soup is not thick enough, add 1/4-1/2 stick butter and slowly add flour.