What Is Your Favorite Soup To Make During The Winter?

Soup is good almost anytime, especially during the cold months of winter. Here are several of my favorites. Do you have something special you or your family enjoys?
Gary/Louisville

Chuckwagon Soup

2 pounds green beans- cut up
2 pounds small carrots-cut up
2 pounds potatoes-cut up
2 large onions- cut up

Cover half of mixture with water and cook until done. Add 1 pound of good ground sirloin ( hamburger ) browned. Add tomato juice to cover vegetables. Season to taste and Enjoy!


Beef Vegetable Soup

1 pound diced beef, use a cheap cut
1 large can V-8 juice
beef boullion
frozen mixed veggies
flour mix to coat diced beef
3 or 4 peeled chopped potatoes
Canola oil

Dredge beef in flour. In a large stock pot, add enough oil (I use canola) to cover the bottom. Brown the beef over medium heat. Add V-8 juice, boullion (enough to make about 4 cups broth),veggies and about 5 cups of water. Cover and simmer for about an hour. Add the potatoes and
cook soup until they are tender. Serve with crackers or corn cakes.

Tortilla Soup

1 package of boneless chicken breasts or thighs
4 cups chicken broth
1 large onion diced
2 cloves garlic minced
2 stalks celery diced
1-2 tbs olive oil
2 carrots sliced
1 large can of diced tomatoes
1 small can of diced green chiles
4 corn tortillas cut into strips about 1/2 inch by 3 inches
oil for frying
1 tsp Ground Cumin
1/2 tsp Coriander
1 tsp Salt
1/2 tsp Crushed Red Pepper
1 tsp Chili Powder

Garnishes: Avocado slices/ Sour Cream for garnish/ Grated Cheddar Cheese

Saute onion, garlic and celery until soft. In a large pot combine chicken, broth, vegetables and spices, bring to a boil. Reduce heat and simmer until chicken is cooked through. Remove chicken and chop. Return to soup kettle. Fry tortilla strips in oil until crisp, drain on paper towels. To serve, put tortilla strips in
bottom of soup bowl, fill with soup, top with avocado, a dollop of sour cream or grated cheddar cheese.