This month I concocted these simplest soups ever. Throw the ingredients in a pot an hour or less before supper: these amounts served nine.

Mexican Soup

Boil some chicken until done
(I buy boneless pieces at Aldi. Or open a can of chicken.)
Heat:
2 cans of black beans
1 can of tomato sauce
2 cans of diced tomatoes
(or home-canned tomatoes)
1 can of corn
and some odd noodles, in a larger pot together.
Spice up with black pepper, salt, basil, lemon (or lime) juice,
chili powder, and hot sauce (or salsa.)
Shred up chicken and add to soup.
You probably will need to add water.
Add anything else interesting.
:)



Tater Soup

Fry up some bacon, or add bacon bits later
Boil about 5 or 6 diced potatoes
(I like using red potatoes with some of the peeling still on.)
Chop up some carrots and add.
Mix up 3 or 4 TBS of flour and stir in
1 cup of water
And 1 cup of milk slowly.
Make sure there are no floury lumps,
Then pour into boiling tater mixture.
Add more water and milk.
Add shredded bacon.
Season with black pepper, and lots of salt.
Also stir in one or two cups of cheddar cheese.
Note: bacon will soften and turn rubbery in the soup, so fry it up nice and crispy!
:)