2-3 pounds meaty beef bones
6-8 cups water*
2 beef bouillon cubes OR 2 teaspoons instant beef bouillon
1 1/2 teaspoon salt
1/4 teaspoon thyme leaves OR marjoram leaves
6 peppercorns OR 1/4 teaspoon pepper
2 whole allspicd
1 bay leaf
2 cups cubed peeled potatoes
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
1 (16 oz) can (2 cups) tomatoes, undrained, cut up
1 (12 oz) can corn, undrained

in a 5 quart dutch oven, combine beef bones and water. bring to a boil. reduce heat; cover and simmer 30 minutes. skim off any scum that rises to the surface. add bouillon cubes, salt, thyme or marjoram, peppercorns, allspice and bay leaf. simmer, covered, an additional 2 1/2-3 hours or until meat is tender. remove meat, peppercorns, allspice and bay leaf from broth. remove meat from bones. cut into bite-size pieces. skim fat from broth. return meat to broth. stir in remaining ingredients. bring to a boil. reduce heat; cover and simmer 30 minutes or until veggies are tender.

*3 cups tomato juice can be substituted for 3 cups of the water.

3/4 pound bulk italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15 1/2 oz) butter beans, rinsed and drained
1 can (14 1/2 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef broth
1 tablespoon minced fresh basil OR 1 teaspoon dried
2 tablespoons shredded parmesan cheese

in a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. add beans, tomatoes, broth and basil. cover and simmer for 10 minutes. sprinkle each portion with parmesan cheese.

4-6 servings

1 1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1 teaspoon vegetable oil
2 cups water
1 can (15 oz) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes
1/2 cup cooked italian sausage
1/4 teaspoon italian seasoning
1/4 cup grated parmesan cheese
shredded mozzarella cheese

in a large saucepan, saute mushrooms and onions in oil for 2-3 minutes or until tender. add water, pizza sauce, pepperoni tomatoes, sausage and italian seasoning. bring to a boil over medium heat. reduce heat; cover and simmer for 20 minutes, stirring occasionally. before serving, stir in parmesan cheese. garnish with mozzarella cheese.

4 servings

1/4 cup butter OR margarine
1/4 cup flour
2 1/2 cups milk
1 cup beer OR water
2 teaspoons worcestershire sauce
1 1/2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups (8 oz) shredded sharp cheddar cheese
garlic OR herbed croutons, optional

in a large saucepan over medium heat, melt butter; stir in flour. cook 1 minute, stirring constantly. stir in milk, beer, worcestershire sauce, mustard, salt, and pepper. bring to a boil, stirring frequently. reduce heat; simmer 10 minutes. stirring frequently. stir in cheese until melted. serve with croutons if desired.

4 servings

1 can (14 oz) beef broth
2 medium potatoes, cut into cubes
1 cup cubed, cooked beef
3 cups tomato vegetable juice
1 cup canned diced tomatoes, undrained
1 package (16 oz) frozen mixed veggies
1/4 teaspoon dried thyme
1/8 teaspoon pepper

place broth and potatoes in a saucepan. bring to a boil. cover and cook over low heat for 5 minutes or until potatoes are tender. add beef, vegetable juice, tomatoes, veggies, thyme and pepper. cover and cook 15 minutes or until veggies are tender.

6 servings

2 cans (one 49 oz, one 14 1/2 oz) chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14 1/2 oz) diced tomatoes, undrained

in a saucepan combine the first 9 ingredients; bring to a boil over medium heat. reduce heat; cover and simmer for 15-20 minutes or until veggies are tender. add tomatoes; heat through. remove bay leaf.

11 servings

1/2 cup chopped onion
1 tablespoon oil
2 cans (14 1/2 oz ea) chicken broth
2 1/2 pounds fresh asparagus, trimmed and cut into 1″ pieces
1/4 teaspoon dried tarragon
1/4 cup butter OR margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 cup half & half
1 1/2 teaspoons lemon juice
shredded swiss cheese

in a large saucepan over medium heat, saute onion in oil until tender. add broth, asparagus and tarragon; simmer until asparagus is tender, about 8-10 minutes. in a blender or food processor, puree the asparagus, a third at a time; set aside. in a dutch oven or soup kettle, melt butter; stir in flour, salt and pepper. cook and stir for 2 minutes or until golden. gradually add cream. stir in the pureed asparagus and lemon juice; heat through. garnish with cheese if desired.

8 servings (about 2 qts)

1 pound ground beef
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup diced celery
1cup cubed, pared potatoes
2 teaspoons salt
1 teaspoon kitchen bouquet
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon basil
1 can (28 oz) tomatoes

in dutch oven, cook and stir meat until brown. drain off fat. cook and stir onions with meat until onions are tender, about 5 minutes. stir in remaining ingredients except tomatoes. heat to boiling. reduce heat; cover and simmer 20 minutes. add tomatoes; cover and simmer 10 minutes longer or until veggies are tender.