Southwest Chicken & Barley Soup

Southwest Chicken & Barley Soup1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
3 cups water
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
15 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
1/2 cup pearl barley, med
1 (4 ounce) can green chilies, chopped, drained
1 tablespoon chili powder
1/2-1 teaspoon cumin
3 cups cooked chicken, cubed
Saute onion and garlic in oil. Add the next 10 ingredients. Bring to a boil, reduce heat, cover and simmer 45 minute. Stir in chicken cook 15 minutes more.

Crock-Pot Potato Dill Soup

Crock-Pot Potato Dill Soup7 cups cubed peeled potatoes
4 cups chicken broth
1 cup water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrot
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
12 ounces evaporated milk
In a large crockpot, combine first ten ingredients. Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.). Add milk. Stir to blend and heat. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.

Dawn's Homemade Vegetable Beef (Deer) Soup

Dawn's Homemade Vegetable Beef (Deer) Soup2lbs stew meat (beef roast cut into small pieces or deer roast cut into small pieces)
2lbs frozen mixed vegetables
8 medium potatoes, peeled and diced
2 medium onions, chopped
1 (46oz) can Vegetable Juice
1 (28oz) can Diced Tomatoes
1 can Rotel
salt & pepper to taste
In a large stock pot (at least, 8 quarts), place all ingredients. Add enough water to almost fill stock pot. Bring to a boil. Reduce heat to medium low. Allow soup to simmer for 1 1/2hrs-2hrs. Serve with crackers or a pone of cornbread!!!