1 pound hamburger

1 tbsp butter

2 cups tomato juice

1 tbsp sugar

2 tsp salt

1 cube beef bouillon

1 1/2 cups onions, diced

1 1/2 cups carrots, diced

2 cups potatoes, diced

1 1/4 cups celery, diced

3 – 4 cups water

In the bottom of a stock pot brown the meat and onions in butter. Add all the ingredients together, using more water if needed. Simmer until the vegetables are tender and serve.

This is a very simple recipe to help use up the many pounds of dried beans I keep in my pantry. You don’t need much salt in the broth as the ham is usually salty enough.

2 cups mixed dried beans

2 quarts water

1 large onion, chopped

1 clove garlic, minced

1/2 – 3/4 tsp salt

1 cup diced ham

36 ounces canned chopped tomatoes, undrained

1. Wash beans and pick out any gravel, shriveled or floating beans and debris. Rinse two or three more times to make sure they’re going to be as clean as possible.

2. Place the beans in a dutch oven or stock pot and cover with 2 quarts water, leaving to soak overnight. After soaking add in all ingredients except tomatoes and ham.

3. Cover and bring to a boil for about 15 minutes. Lower heat and simmer for 1 1/2 to 2 1/2 hours or until beans are tender. Add the tomatos and ham and let simmer another 30 minutes before serving.

Bones of 1 roasted turkey

2 quarts cold water

1 carrot, chopped

1/3 cup celery, chopped

1 onion, sliced

4 tbsp rice, uncooked

1 can cream of mushroom soup, condensed

1. Place turkey, vegetables and water in a stockpot. Cover and simmer for two hours then strain fat to make stock.

2. Add uncooked rice to stock and cook until soft. Place mushroom soup in a sauce pan and slowly stir in turkey stock.

3. Bring slowly to a boil and add any special touches.

1 pound hamburger

1 cup breadcrumbs

1 to 2 eggs

1 tsp salt

1/8 tsp pepper

1/4 cup milk

1 to 2 quarts tomato soup

Mix all but soup together and combine well. Shape in to balls about 1 inch around and drop in to boiling tomato soup. Allow to simmer for about 1 1/2 hours then test for doneness.