Taco Soup

1 lb ground beef
3 can diced tomatoes (I use petite diced)
1 can black beans, not drained
1 can kidney beans, not drained
1 can corn
1 onion
Taco seasoning

Cook onion and ground beef in a pot. Add all other ingredients to pot. Cook until heated through. I also add some cumin. It may also need 1-2 cans of water, depending on if you want it soup consistency or chili consistency. Garnish with sour cream and shredded cheese. Serve with tortilla chips.

Egg Drop Soup

I modified a recipe I found on recipezaar.com.

4 c chicken broth (I used Better than Bouillon mixed with water)
1/8 tsp ground ginger
1/4 tsp salt
1 1/2 tbs cornstarch
2-3 eggs, lightly beaten

Put chicken broth in a pot. Stir the salt and ginger into the broth. bring to a rolling boil. mix the cornstarch with a little bit of water. Add to the broth and stir. Add eggs by pouring them slowly from bowl, stirring in a clockwise motion while pouring. Eggs should cook immediately. Enjoy.

Vegetable Beef Soup

1 lb. gr. beef
1 lb bag of mixed frozen veggies with tomatoes
1 med. onion diced
1 can tomato paste
Beef stock- optional (I made my own beef stock from beef bones and then froze in ice cube trays, so I add about 3-4 cubes)
Salt & pepper to taste
water

In large stock pot brown ground beef with onion. Add tomato paste and water (I use 5-6 cans of water- from the tomato paste can)
Bring to a boil and add veggies. Cook until at least warm through, or you can leave it on low heat for several hours.

Serve with warm rolls.