Soups for cold winter days

Beef and Cheddar Soup

Ingredients:

3 tablespoons margarine or 3 tablespoons butter

1/2 cup finely chopped sweet onion

2 cups leftover roast beef

1 (10 3/4 ounce) can cheddar cheese soup

10 3/4 ounces milk (one soup can full, or less if you want a thicker soup )

1/2 teaspoon crushed red pepper flakes (optional)

Directions:

1. In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.
2. In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.
3. Then add roast beef and stir until heated through.
4. Add soup/milk mixture and stir well.
5. If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.

Five-spice Chicken Noodle Soup

2 cups water

1 (14 ounce) can reduced-sodium chicken broth

2 green onions, thinly bias-sliced

2 teaspoons reduced sodium soy sauce

2 cloves garlic, minced

1/4 teaspoon five-spice powder

1/8 teaspoon ground ginger

2 cups chopped bok choy

1 medium sweet red pepper, thinly sliced into strips

2 ounces dried somen noodles, broken into 2 inch lengths or 2 ounces fine dried noodles

1 1/2 cups chopped cooked chicken

Directions:

1. In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger; bring to boiling.
2. Stir in bok choy, sweet pepper strips, and noodles; return to boiling, reduce heat; boil gently, uncovered, 3 to 5 minutes or until noodles are tender,.
3. Stir in chicken, heat through and Serve.