VEGSOUP2.TXT                                                     B-2





                    CROCK POT VEGETABLE BEEF SOUP           (Debbie)

  1 lb. lean stew meat               1 16 oz can yellow corn
  1 16 oz can cut green beans        1 16 oz can sliced carrots
  1 16 oz can sliced potatoes        1 8 oz can tomato sauce
  salt and pepper                    water

 1. Cut beef into bite size pieces, generously salt and pepper, and put
    in a crock pot.

 2. Drain all veggies and add to the crock pot along with the tomato
    sauce.

 3. Add water to cover meat and veggies (about 3 cups).

 4. Cook in crock pot on low until meat is done ( about 6 - 8 hours).

 Note: Debbie uses all generic vegetables.
 Note2: Dad found that adding 1 tsp onion powder and 2 beef bouillon
        cubes made it better.



 CHIKNOOD.TXT





                    HOMEMADE CHICKEN NOODLE SOUP

  2 - 3 lb broiler/fryer chicken     salt
  1 1/2 cups fine noodles            pepper
  1 bay leaf

 1. Wash chicken but do not cut up.  Place in a large pot and cover with
    water.  Add 1/2 tsp salt per pound of chicken and a dash or two of
    pepper.  Heat to boiling, reduce heat and simmer 1 1/2 hours (until
    tender).  Remove chicken from broth.

 2. Remove chicken from bone and cut in small pieces.

 3. Skim fat from broth.  Measure 5 cups of broth into a pot.

 4. Add chicken, noodles, bay leaf, 1/2 tsp salt, and 1/8 tsp pepper.

 5. Heat to boiling, reduce heat and simmer 10 - 15 minutes until
    noodles are tender.  Remove bay leaf before serving.