2 1/2 cups diced peeled tomatoes
1/4 cup diced celery
1/4 cup diced onion
1 tablespoon oil
2 tablespoons flour
1 cup evaporated milk
1 teaspoon salt, optional
1/8 teaspoon pepper
3 tablespoons sour cream
3 teaspoons minced fresh parsley

in a saucepan, combine tomatoes, celery and onions; bring to a boil. reduce heat; cover and simmer for 15 minutes, stirring often. cool for 10 minutes; pour into a blender. cover and process until smooth. in a large saucepan, heat oil; stir in flour until smooth. gradually add milk; bring to a boil. cook and stir for 2 minutes. gradually stir in tomato mixture. add salt if desired and pepper. heat through. top individual servings with sour cream and parsley.

3 servings (3 1/2 cups)

2 (16 oz) cans great northern beans
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups cut-up peeled fresh tomatoes OR 1 1/2 pounds canned whole tomatoes, cut up
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
black pepper to taste
1 bay leaf
4 cups cooked elbow macaroni

drain beans and reserve liquid. rinse beans.

heat oil in a 6-quart kettle. add mushrooms, onions, carrots, celery, and garlic; saute for 5 minutes.

add tomatoes, sage, thyme, oregano, pepper, and bay leaf.

cover and cook over medium heat 20 minutes. cook macaroni according to directions on package using unsalted water. drain when cooked. do not overcook.

combine reserved bean liquid with water to make 4 cups.

add liquid, beans, and cooked macaroni to vegetable mixture.

bring to a boil; cover and simmer until soup is thoroughly heated. stir occasionally.

16 (1 cup) servings

1 pound beef cubes
1 tablespoon oil
8 cups homemade beef broth*
1/2 cup barley
1 teaspoon basil leaves
1 teaspoon salt, if desired
2 cups thinly sliced carrots
1 cup frozen peas
1/4 cup chopped onion

in dutch oven, brown beef in oil; drain. add broth. bring to a boil. add barley, basil, and if desired, salt. cover; simmer 1 hour. add veggies; cover and continue cooking 15-20 minutes or until veggies are tender.

MEAT:

1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef cubes
2 tablespoons shortening
6 cups water

VEGGIES:

3 medium potatoes, cut in cubes
1 green pepper, cut in strips
4 carrots, cut up
1 cup sliced celery
1 medium onion, diced (1/2 cup)

SEASONINGS:

1 tablespoon salt
2 beef bouillon cubes
1 bay leaf

mix flour, 1 teaspoon salt and pepper. coat meat with flour mixture. melt shortening. brown meat thoroughly. add water. heat until water boils. reduce heat. cover tightly. simmer 2 hours. stir in veggies and seasonings. cover and simmer until veggies are tender, about 30 minutes. remove bay leaf.

to thicken stew, shake 1 cup water and 3 tablespoons flour together. add to stew. heat, stirring constantly, until stew boils. boil and stir 1 minute.

1 pound bulk italian sausage

1 pound ground beef

1 cup chopped onion

1 pound fresh mushrooms, sliced

1 (46 oz) can v-8 juice

1 (6 oz) can tomato paste

1 teaspoon sugar

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon worcestershire sauce

1/2 teaspoon dried basil

1/2 teaspoon pepper

sour cream, optional

in a large saucepan, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. stir in the mushrooms, v-8, tomato paste and seasonings. bring to a boil. reduce heat; cover and simmer for 1 hour. garnish with sour cream if desired.

8 servings

2 tablespoons salad oil
1 (5 oz) can vienna sausages*
1 pound ground beef
1 1/2 cups uncooked spirals OR macaroni
2 (16 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tablespoons instant minced onion
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1 teaspoon ground oregano
1/2 teaspoon pepper
2 1/2 cups boiling water

heat oven to 400°. heat oil in dutch oven; brown vienna sausages over medium heat. remove sausages. add ground beef; cook and stir until brown. drain off fat. stir in remaining ingredients. arrange sausages on top. cover and bake until macaroni is tender, about 35 minutes.