• 1 tablespoon vegetable oil

• 1 2 pounds beef chuck cut in 3/4" chunks

• 1 medium onion, chopped

• 4 cans (14 1/2 ounces each) beef broth

• 1 can (28 to 35 ounces) plum tomatoes in juice

• 2 cups water

• 1 bay leaf

• 1/4 teaspoon dried thyme

• 1/4 teaspoon pepper

• 1 pound carrots, peeled and diced

• 1 pound red potatoes, scrubbed and diced

• 3 celery stalks, diced

• 1 package (10 ounces) frozen peas

• 1 package (10 ounces) frozen corn

1. Brown beef in oil in large pot. Add onion and cook 5 minutes. Stir in broth, tomatoes and juice, water, bay leaf, thyme, and pepper; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

2. Add carrots, potatoes, and celery; cover and simmer 45 minutes. Add peas and corn and cook 15 minutes.

Per serving: 180 calories (45% from fat); 9 g fat.

Chili

• 2 pounds ground beef

• 1 teaspoon minced garlic

• 1 can (28 ounces) crushed tomatoes

• 2 cans (15 ounces each) red kidney beans, undrained

• 1 envelope (1 ounce) onion soup mix

• 3 tablespoons chili powder

NOTE: Make sure to have sour cream, chopped onions, and shredded cheese on hand to use as chili toppers.

Baked Potato Soup

4 large potatoes --(Baked)

2/3 cup butter

 2/3 cup flour

 6 cups milk 4 green onions

 -- chopped 8 ounces sour cream 2 cups bacon

 -- cooked & crumbled 5 ounces cheddar cheese, shredded 

salt and pepper -- to taste