Economical Quick and Easy Soups for the Family on the Go

Do you feel like you are always rushing around, leaving little time for kitchen duties?  If you follow my blog, you know I believe it cutting back on trips through the fast food drive-up windows and encourage more homecooked meals and family dinners.  I know it isn't always easy so here are three quick and easy soup recipes.  A bowl of soup, a roll, cornbread, or crackers and you have a quick meal.  Sure you can add a salad and/or dessert if you like.  But it isn't necessary every time.  So get out the soup pot and put it to good use.  Soups are also a good way to use leftovers; remember we are learning to be more economical in these days of high grocery prices.

QUICK AND EASY HOMEMADE CHICKEN SOUP

4 cans ready-to-serve reduced-sodium chicken broth

2 cups cooked chicken, cubed

1 cup frozen green peas

1 tsp parsley flakes

1 tsp dried thyme

1/4 tsp black pepper

1 cup chopped celery

1 cup sliced carrots

1/2 cup chopped onion

2 garlic cloves, finely chopped

1 cup uncooked 'no yolks' egg noodles

Put all ingredients, except noodles, in a 3-qt saucepan and bring to boiling.  Stir in noodles and reheat to boiling while stirring noodles.  Reduce heat to simmer.  Simmer, uncovered about 15 minutes, until noodles are soft and vegetables are tender.

Makes 6 servings.  Per serving:  14 g carbs and 23 g protein making this a good diabetic option.

QUICK & EASY SAUSAGE-CORN CHOWDER

1 lb smoked sausage or kielbasa

1 small green bell pepper, diced

1 small onion, diced

1 tbsp butter

1 (16 oz) can creamed-style corn

1 can cream of potato soup

2 cups 2% milk

Cut sausage into 1/2" slices then cut slices into halves.  Melt butter in a 2-quart heavy saucepan.  Add sausage, green pepper and onion.  Cook over medium heat until sausage is browned.  While stirring, add corn.  When corn is mixed in, add soup and mix again.  Gradually add milk, stirring constantly.  Continue cooking until heated through, stirring frequently.

QUICK & EASY SOUTHWESTERN VEGETABLE SOUP

5-6 cups fat-free chicken or vegetable broth

2 cups salsa (med or hot according to your taste)

1 pkg taco seasoning mix

16 oz pkg frozen mixed vegetables

1 can fat-free refried beans

Place all ingredients in a large stock pot over medium heat and cook until vegetables are broken apart and beans are blended in.  Bring to a boil then reduce heat to low.  Cover and cook 15 minutes.  Serve with baked tortilla chips.

Note:  You can add 1/2 lb of browned ground beef or a can of chicken if you want to have meat in your soup.