I love this time of year because I can start cooking soup again. Here are a few of our family's favorites:

Cooking for a large family can sometimes be discouraging because no matter what you make, there is almost always at least one person who doesn't like it for one reason or another.  This recipe is one of the few that all nine members of my family enjoy.

Cheddar Chowder

6 c. water

6 c. diced potatoes

1 1/2 c. diced carrots

1 1/2 c. diced celery

3/4 c. chopped onion

3 t. salt

3/4 t. pepper

WHITE SAUCE:

3/4 c. butter

3/4 c. flour

6 c. milk

6 c. cheddar cheese, grated

3 c. cubed ham (or 1 c. diced bacon, toss in with veggies to cook)

Combine water, potatoes, carrots, celery, onion, salt and pepper in a pan. Boil 10-12 minutes. Meanwhile, in a medium size saucepan, make white sauce.( Melt butter. Add flour and stir until smooth. Slowly add milk: cook until thickened. Add grated cheese; stir until melted.) Add white sauce and cubed ham to undrained vegtable mixture. Heat through. Yield: 18 servings

I like to put the ingredients for this soup in the crockpot on Sunday morning and let it cook on low while we are at church. It is so nice to come home to a warm meal that is ready to eat. If we are having company, I double  it  and serve it with sliced bread and salad.

Taco Soup

2 lb.  ground beef

1 medium onion, chopped

1 (28 oz.) can diced tomatoes, undrained

1 c. water

1 (15 oz.) can pinto beans

14 oz. frozen or canned corn

1 envelope (1/4 c.) taco seasoning

In a large dutch oven, brown beef and onion: drain. Add remaining ingredients. Bring to boil, reduce heat and simmer 5 minutes. Yield 10 servings (2 1/2 quarts)

My husband LOVES this  next soup.  Most of the children hate it, but we still have it regularly because it makes Papa happy. It's a nice "comfort food" soup that tastes even better the second day. Make the vegtable medley ahead of time & put it in the freezer for a quick dinner solution.

Greek Style Chicken Stew (double this for a large family)

3 c.  vegtable medley, thawed

4 c. diced cooked chicken breasts

1 (14.5 oz.) can chicken broth

1 c. cooked diced potatoes

1 c. whipping cream

Mix ingredients together in a large pan. Bring to a boil, reduce heat and simmer 20 minutes or until thouroughly heated. Salt to taste.  

Vegtable Medley

3 medium onions, diced

4 green bell peppers, diced

1 large eggplant, peeled and diced

1 lb. fresh mushrooms, sliced

1 (28 oz.) can diced tomatoes