Beef Lentil Soup
1 pound ground beef
1 quart water
1 cup dried lentils, rinsed
2 cups chopped cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1/2 cup diced green pepper
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt (optional)
2 beef bouillon cubes (optional)
1 package (10 oz.) frozen chopped spinach, thawed

In a large kettle, brown ground beef.  Drain.   Add water, lentils, cabbage, carrots, celery onion, green pepper, pepper, thyme and bay leaf.  Also add salt and bouillon, if desired.  Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender.  Add spinach and heat through.  Remove bay leaf.
Yield:  6 servings (2-1/2 qts.)

Mushroom/Onion Soup
2 cups fresh mushrooms
3 tablespoons butter or margarine
2 medium onions, chopped
2 tablespoons all-purpose flour
5 cups chicken broth
1/2 teaspoon salt (optional)
Dash of pepper
1/3 cup uncooked long-grain rice
1 bay leaf
2 tablespoons chopped fresh parsley

Trim mushroom stems level with the caps; finely chop stems and thinly slice the caps.  In a large saucepan, melt butter; add mushrooms and onions.  Cook and stir over low heat for 5 minutes.  Blend in flour; add broth, salt and pepper.  Cook, stirring constantly, until mixture boils.  Reduce heat.  Add rice and bay leaf; cover and simmer for 15-20 minutes or until rice is tender.  Discard  bay leaf.  Sprinkle with parsley.
Yield:  4 servings (about 1-1/2 qts.)

Chicken Noodle Soup
1 broiler-fryer chicken (2-3 pounds), cut up
2 quarts water
1 onion, chopped
2 chicken bouillon cubes
2 celery stalks, diced
2 carrots diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper
Noodles
1 cup all-purpose flour
1 egg, beaten
1/2 teaspoon salt
1 teaspoon butter or margarine
1/4 teaspoon baking powder
2 to 3 tablespoon milk

In a large kettle, cook chicken in water.  Cool broth and skim off fat.  Skin and bone chicken and cut into bite-size pieces; add to broth with remaining ingredients except noodles.  Bring to a boil.  Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.  Meanwhile, for noodles, place flour on a bread board or countertop and make a well in the center.  Stir together remaining ingredients; pour into well.  Working the mixture with your hands, fold flour into wet ingredients until dough can be rolled into a ball.  Knead for 5-6 minutes.  Cover and let rest for 10 minutes.  On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4 in wide strips.  Cook noodles in boiling salted water for 2-3 minutes or until done.  Drain and add to soup just before serving.
Yield:  4-6 servings (1-1/2 qts.)

Clam Chowder
2 cans (6-1/2 oz. each) minced clams
6 potatoes, peeled and diced
6 carrots, diced
1/2 cup chopped onion
1/2 cup butter or margarine
1-1/2 cups water
2 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
2 cans (12 oz. each) evaporated milk
1 teaspoon salt
1/2 teaspoon pepper

Drain clams, reserving liquid.  Set the clams aside.  In a large kettle, combine clam juice, potatoes, carrots, onion, butter and water.  Cook over medium heat for 15 minutes or until the vegetables are tender.  Stir in soup, milk, salt and pepper; simmer until heated through.  Stir in clams
Yield:  10-12 servings (3 qts.)