Kelly's Cheesy Turnip Soup

Kelly has been making this yummy soup for at least six years and this is the first time I get to try it! It's adapted from a recipe in iVillage's Heirloom Recipe Cookbook. (I still have an attitude about those iVillage Solutions books after I totally put together the whole Best Advice on Life After Baby Arrives book and got NO credit!) Anyway, it's easy to make, tastes delicious, and with endless variations it is definitely worth repeating! And if you're uneasy about turnips, all I can say is "Try it, you'll like it!!"

Kelly's Cheesy Turnip Soup

5 fresh turnips, peeled and cubed (can substitute potatoes)
4T butter
1 onion, chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
Salt and pepper to taste
2 (10 1/2 oz) cans chicken broth
1-2 (10 1/2 oz) cans potato soup
1 (4 oz) can green chilis
1 pound Velveeta cheese, cubed
1C sour cream

Cook the turnips in water in a large saucepan until tender -- about 10 minutes. Remove from heat and drain.

In the same pan, saute onions, carrots and celery in butter until soft. Add the chicken broth, soup, turnips and chilis. Simmer for 1/2 hour. Add the Velveeta cheese and simmer until melted, stirring constantly. Mix in the sour cream. Taste for seasonings. Remove from heat and serve.

Dad's Hamburger Veggie Soup

When I was growing up, my Dad was the one who prepared our family meals, and his hamburger soup was a food I always craved. I remember being in high school and napping on Sunday afternoons and waking to the comforting smell of soup on the stove.

This is one of those delicious soups that you can pull together and be ready to serve in not much more than an hour. You can easily change it up by adding different veggies like green beans, corn, zucchini or potatoes.

Dad's Hamburger Veggie Soup

1 onion, chopped

1-2 cups chopped carrot

1/2 to 1 lb. ground beef

Salt, pepper, onion powder, garlic powder, and oregano to taste

1/4 teaspoon or more cayenne

1/2 medium head cabbage, cut in thirds and sliced thinly

3 or more cloves garlic, minced

2 14.5 oz. cans diced tomatoes

4-5 cups beef broth

1-2 15.5 oz. can/s cannellini (white kidney) beans, preferably organic, undrained

Balsamic vinegar, lemon juice or red wine -- add a tablespoon or more if desired

Using a large soup pot, cook ground beef with onion, carrots and seasonings til browned and veggies are tender. Drain/spoon out excess fat. Add sliced cabbage and cook until tender. For last minute, add minced garlic and saute.

Taste for seasonings. (Soup should be very well seasoned before adding more ingredients.) Then, add canned tomatoes, broth and beans and bring to a simmer.

Simmer at least 30 to 40 minutes (can simmer much longer if desired). Make sure veggies are very tender and taste again for seasonings before serving.

To "brighten" the flavor, add balsamic vinegar, lemon juice or red wine if desired before serving.

Serve with sour cream, crusty bread and a salad.