Two Good Soups

It has not really been soup weather here, but it is an inexpensive, filling dinner and we have had it twice in the past week! I had a bunch of broccoli so I decided to make broccoli cheddar, and earlier in the week I used the ground beef from 6J Ranch to make a "leftover chili" (I need to think of a better name) and fresh carrots from the market.

Broccoli Cheddar Soup
from Merridee's Cookbook


10 oz fresh broccoli (or frozen cuts)
1 quart chicken broth
2/3 C flour
6 TB butter
3 oz Velveeta Cheese
1 oz grated cheddar cheese (white or yellow)
2 C milk

Cook broccoli in the chicken broth just until tender. Drain reserving 3 1/2 cups of liquid. Melt butter in a heavy soup pot. Add flour and stir on low heat for about 3-5 minutes to make a roux. Gradually stir reserved broth into butter mixture. Add cheeses, and stir until soup comes to a boil. Add milk and let simmer for 20 minutes. Add broccoli and serve. Makes about 4-5 servings.

Leftover Soup
adapted from cousin Melissa's "Italian Sausage Soup"


1/2 to 1lb ground meat, browned
1 TB olive oil
1 garlic clove
1/2 onion chopped
2-3 carrots chopped
4 C chicken broth
1/2 jar of spaghetti sauce
1 can of pinto beans, rinsed
1 can of diced tomatoes
1/2-1 C tiny ditalini pasta (or "salad pasta")
garnish: cheese and sour cream

Brown meat through and drain and set aside. In a large pot on medium heat, heat olive oil. Add chopped onion and carrot, cook until soft, about 5 minutes. Add garlic and cook for 1 more minute. Add chicken broth and spaghetti sauce and bring to a simmer. Add pasta, beans, tomatoes, and meat and cook until pasta is done.