3 Cs Soup Food

3 C'S SOUP #3 (CARROT, CAULIFLOWER & CELERY) W/CHEESE

Steps:

• In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
• Cook 20 to 25 minutes on low heat, covered.
• Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
• Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
• Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.

THREE CAN SOUP

Steps:

• Brown ground beef in skillet (with onions and green bell peppers if desired).
• Drain meat.
• Combine all ingredients in large pot and heat through.
• Serve with corn bread or crackers.

3 C'S SOUP

Steps:

• Boil chicken breasts until fully cooked and drain water. Add chicken stock and Rotel; bring to a boil and stir in cream of chicken soup.
• Simmer until smooth and add processed cheese. Simmer until cheese is well blended.
• Add corn and other vegetables if applicable. Top with Kraft shredded cheddar cheese when ready to serve.

3 C'S SOUP #4 (CELERY, CANADIAN BACON, COUSCOUS)

Steps:

• In medium microwaveable bowl add two cups of water, couscous and cover. Heat at 50% power for about 10 minutes. Check. Make sure all water is absorbed, set aside.
• Heat in large stockpot, 2 quarts of water. Add celery and margarine and salt. Cook about 15 minutes on simmer.
• Add cilantro and italian seasoning. Add bacon and green beans. Simmer about 10 minutes.Add couscous. Stir and blend into the soup. Serve.
• Note: Feel free to add a can of stewed tomatoes, any flavor to this soup. It is good with it but children sometimes like just plain tomato soup without the chunks.