BUTTER BEAN SOUP

1 1/2 cups celery - finely chopped

1 cup carrots - finely chopped

3/2 cups onion - findely chopped

3 TBL vegetable oil

3 TBL flour

4 cups water

2 cans (16 oz) Bush's Butter Beans - drained - (baby, large or speckled.)

1 can (14 oz) diced tomatoes

1 tsp basil

1/2 tsp salt

1/4 tsp pepper

In large pan, cook celery, carrots and onion in oil until soft. Add flour. Cook and stir for 1 minute. Gradually add water, stir until smooth. Add remaining ingredients and bring to a boil. Reduce heat - simmer 20-25 minutes or until slightly thickened.

KIELBASA SOUP

3 quarts water (1 quart = 4 cups)

1 1/2 pounds kielbasa - cut up

3 stalks of celery - cut into small pieces

3 carrots

3 onions

4 medium potatoes - peeled and cubed

1/2 cup barley

1/2 cup lentils

1/2 cup split peas

1 28 oz diced tomatoes

15 oz beef broth

2 beef bouillon cubes

1 1/2 tsp oregano

salt & pepper

Bring water to a boil.

Add all ingredients except potatoes. Add kielbasa. Stir occasionally.

When water starts to boil again, reduce heat to medium to simmer.

Cook for about 1- 1 1/2 hours, stirring occasionally when carrots are tender, add the potatoes. Continue cooking until potatoes are soft.

Add a few drops of hot sauce if desired... serve with corn bread and a salad.

(I typically add more barley, lentils and peas... and less oregano and I just add as many vegetables as I think looks right.)

{Recipe from Mum - via the Pittsburgh Post Gazette}

CHICKEN TORTILLA SOUP

1 can cream of celery soup

1 can cream of chicken soup

1 can cheddar cheese soup

1 can 15 oz. chicken broth (or use broth from boiling chicken)

1 can mild Rotel

1/2 C mild picante salsa

2 cloves garlic, minced

1 small onion , chopped

1/2 tsp red chili powder (if desired)

salt and pepper

2 chicken breasts cooked and chopped

1 pkg. flour tortillas

shredded cheddar cheese (optional)

sour cream (optional)

In large pot combine and whisk all soups until smooth. Add chicken broth, Rotel, salsa, onion, garlic, chili powder, chicken and salt and pepper. Bring to a boil. Reduce hear and simmer for 2 hours.

Cut tortillas into small thin strips - deep fry in oil.

Serve with cheese, tortilla strips and sour cream.

I use fritos (scoops) instead of the tortilla strips sometimes.

{Recipe from Sue DiGioia}