By Guest Blogger Ashley Beard-Fosnow

Fall is finally here and I am ready to reintroduce soup into our dinner menus!  Here are three soups we eat often.  These soups are cheap, easy, and include as many Union Made ingredients as possible.

Chicken Noodle Soup:
Boil w/ 2 Quarts water 4-6 Tyson Chicken Breasts
Add:
2 c. chopped carrots
2 c. chopped celery
2 c. chopped onion
2 chicken bullion cubes
And boil for 10 minutes.  Add:
2 cans Campbell’s Cream of Chicken Soup
1 can evaporated milk
4 c. slightly cooked Ronzoni Small Egg Bows
Morton Salt and Durkee Pepper to taste

Broccoli Cheese Soup:
Saute 1T Land O’Lakes Butter and 3 T chopped onion
Make a roux with 1/4 c. Land O’Lakes butter, 1/4 c. Gold Medal flour, and 2 c. Hiland Half-and-half
Add 2 c. Chicken stock and simmer for 15 minutes
Blend 1 package Birdseye Broccoli, carrots, and cauliflower with 1/2 c. water in the blender and add:
Morton Salt and Durkee pepper to taste
1/4 teaspoon Durkee nutmeg
1 package Kraft shredded sharp cheddar cheese

Taco Soup:
Brown 1 lb. Ground Beef and 1/4 c. Chopped Onions.
Add:
1 Can Black Beans
2 Cans Hormel Chili
2 Cans Campbell’s Tomato Soup
1 Can Old El Paso Green Chilies
1 Package Old El Paso Taco Seasoning
1 Bag Birdseye Frozen Corn
Simmer for 20 minutes and serve with
Kraft mild cheddar cheese
Hiland Sour Cream
Fritos Corn Chips

Stay tuned for more posts about Ashley’s ideas for teaching Union values to children and running a labor friendly household on Labor 411 Blog. Ashley Beard-Fosnow is a Missouri housewife and mother of three who also writes a Union-themed family blog at www.myunionfamily.com.