Greek Tomato Soup

This is a hearty, rib-sticking soup. Just add hot rolls and you have a winter meal to
warm you body and soul.

3 Tbs. olive oil
6 C. cabbage, finely shredded
3 C. onion, finely sliced
2 - 14 oz. cans tomato soup
1 28-oz. can chicken broth
1 C. beef broth
2 Tbs. sweet pickle relish
salt and pepper to taste
feta cheese
Directions

In Dutch Oven, heat oil until it ripples. Add onion and cabbage and stir until the onion is soft and translucent. Add the soup and broths. Bring to boil, stirring occasionally.

Reduce heat and simmer for about 45 minutes or until the cabbage is VERY tender. Add pickle relish, salt and pepper, bring back to simmer and serve with feta cheese to sprinkle on top

LEEKS...EEEK!

This year, I actually planted Leeks. They grew, and now I am trying to find things to make. With colder weather approaching. I am making this soup. In my house we love potato soup. I added leeks to my good old potato soup recipe and we have perfection. I never new something could be so good!! I encourage you to try this soup. If you don't have leeks don't worry. Just add a chopped onion. It will change the flavor a bit, but it will still be good on those cold days.

Potato, Corn, and Leek Chowder

2 Tbs. butter
1 Tbs. olive oil
1 1/2 C. coarsely chopped leek (about 1 lg. leek)
1/2 C. finely chopped celery
1/2 C. finely chopped red bell pepper
2 C. whole milk
3 Tbs. all-purpose flour
3 C. fat-free, low-sodium chicken broth
2 C. fresh corn kernels (about 4 ears)
2 lb. cubed peeled Yukon gold or red potatoes
1 tsp. salt
1/4 tsp. freshly ground black pepper .
1/4 C. finely chopped fresh parsley (or 2 tsp. dried parsley flakes)
3 Tbs. chopped fresh chives

Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper;
cook 4 minutes or until vegetables are tender, stirring frequently.

Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan,
stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; and bring
to a boil. Reduce heat, and simmer 20 minutes or until potato is tender.
Stir in parsley and chives.