I love homemade soup. I could make a big pot of soup on the weekend and have a bowl every night for supper. My sweet husband, who never ever complains about meals, does not have the same feeling. He likes a bowl of soup, but then he is done. Thank goodness most soups freeze well.

I enjoy being at home and starting a pot of vegetable soup on the stove early in the morning and enjoying the aroma of that delicious concoction as I go about my day. The Crock-Pot is also a wonderful way to start a soup and cook all day whether you are at home or not.

Americans eat 10 billion bowls of soup a year. Twice as many women eat soup as men. Ninety-nine percent of all Americans buy canned soups, which leads to a $5 billions soup industry.

The red and white Campbell’s soup can that Andy Warhol made famous has always piqued my curiosity. When I think of a can of soup, that is the first thing that comes to mind. Warhol claimed that he had a bowl of soup for lunch every day for 20 years. Now that is a soup lover!

Accompaniments for soup can also be a delicious addition to your meal. A hot buttered wedge of cornbread, grilled cheese sandwich or toasted buttered saltine crackers are all great additions to your soup supper.

It is funny how I never think about a bowl of soup when the weather outside is hot. When there is a chill in the air, my taste buds turn to soup.

Today, I have several quick and easy soup recipes. I hope you will give them a try. Thanks for reading.


1 (15-ounce) can whole-kernel corn, drained

2 (15-ounce) cans chicken broth

1 (10-ounce) can whole chunk chicken

1 (15-ounce) can black beans, rinsed and drained

1 (10-ounce) can Ro-Tel tomatoes

Mix all ingredients in a large saucepan, and simmer over medium heat until chicken is heated through.


2 (10-ounce) packages frozen, chopped broccoli, slightly thawed

3 cans cream of mushroom soup

1 (16-ounce) Mexican Velveeta cheese

3 soup cans water

1 teaspoon Accent seasoning

Combine all ingredients in a large saucepan. Cook on low heat for an hour. Top with grated cheese and croutons.


1 pound ground beef, browned and drained

1 (1-ounce) package taco seasoning mix

3 cups frozen mixed vegetables

4 cups beef broth

1 (15-ounce) can creamed corn

1 (10-ounce) can Ro-Tel tomatoes

1 (15-ounce) can stewed tomatoes

Salt and pepper to taste

1 cup instant brown rice

Mix all ingredients, except for brown rice. Bring to a boil in a large stew pot; reduce heat, cover and simmer for 15 minutes. Add instant brown rice, cover and continue to cook for an additional 10 minutes.

• Contact Lee Ann Flemming at lafkitchen@hughes.net.

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