Clam Chowder

My family has been sick this week and on Wednesday all I wanted was a nice warm bowl of creamy soup, so I made clam chowder. This is the clam chowder that I grew up with. Most of the times when I have it at restaurants I find it far too salty and not creamy enough, but that is just because this is what I am used to. It can always be thinned and you are welcome to add more salt if that is what you like, but this is a favorite of mine. Oh, and I love mine with some grated cheddar cheese on top!Ingredients:
2 6-1/2 oz. cans of minced clams
1 c. finely chopped onion
1 c. finely chopped celery
2 c. finely chopped potatoes
3/4 c. butter
3/4 c. flour
1 qt. half and half
1 tsp. salt
1 tsp. sugar
1/8 tsp. pepper

Drain clams, save juice. Cook vegetables in clam juice plus enough water to cover. Simmer in a covered pan until the potatoes are tender, about 3o minutes. Meanwhile, in a separate heavy pan melt butter. Add flour and blend. Add the half and half and cook until thick, stirring constantly. Add vegetables and the water and juice that they have cooked along with salt, sugar and pepper.
Serves 8

Taco Soup

This is a favorite of mine. I make a pot of it and then eat it for lunch for the rest of the week. Oh, and it couldn't possibly be any easier.Ingredients:
1 lb lean ground beef (ground turkey works really well too for a lighter dish)
1 medium onion, chopped
1 16oz can corn
1 16oz can kidney beans
1 16oz can black beans
1 8oz can tomato sauce
1 16oz can diced tomatoes
1 pkg. taco seasoning

Brown ground beef and onion until cooked through in 5qt pan. Add remaining ingredients. Do not drain the cans, you need the juice. Cover and simmer for 30 minutes.

It is great served with some sour cream, cheese and tortilla chips.
Serves 10
Points: 5

Minestrone

It is officially Autumn and it is getting cooler. That means that it is the season for soups! I love really creamy soups, but they can kill you on calories. This is a favorite broth based soup. There will be more to come when I get around to actually typing them out.Ingredients:
1 lb. lean ground beef
1 16 oz can garbonzo beans
1 16 oz can kidney beans
1 c. small pasta shells
1 c. sliced fresh carrots
1 c. sliced celery
1 c. chopped onion
1 16 oz can diced tomatoes
1/4 c. olive oil
2 tsp. Italian seasoning
1 15 oz can tomato sauce
5 c. beef broth
1/2 tsp. salt
1/4 tsp. pepper
2 cloves of garlic, minced

Saute onions. celery, and garlic in oil until tender. Stir in broth, tomatoes, tomato sauce, carrots, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour.

In a skillet brown the ground beef, drain. Stir into soup along with beans and pasta. Cover and simmer for another 15 minutes.
Serves 15
Points: 4 per cup