Soup on the menu for cooler weather

Candi Deaton Pearson shared her Sausage and Potato Soup recipe in The Journal in 2013 when she gave us some of her recipes, and it is one she still makes a lot.
“If this cold weather keeps up, I’m gonna have to make it soon,” she said.
“It’s meat and potatoes,” she said, “and that’s what most men like,” she said, so they might eat this rather than plain potato.

Annette Cain Ruth got the turnip green soup recipe from Missy Bryant’s “Look Who’s Cookin’” feature in a past Calhoun County Journal.
“I make it very often and my whole bunch loves it!” she said.
She has shared the soup with several other ladies in town, and she has also taken it to church on several occasions and there is usually none left, she said.

Sausage & Potato Soup
Candi Deaton Pearson
1 can chicken broth (14.5 oz.)
1 can cream of celery soup
1 can cream of chicken soup
16 oz. Velveeta cheese (cubed)
1 cup water
1 cup milk
1 onion, diced
4 cups red potatoes (diced or quartered, depends on how big you want your chunks or potato. I leave skins on but that’s optional)
1 lb. Jimmy Dean sausage (I use hot)
Salt and pepper to taste
Dice or quarter potatoes and boil in water until tender. Drain and set aside. Crumble and brown sausage. Drain and set aside. Combine can of broth, soups, Velveeta, water, milk, onion, potatoes and sausage. Simmer 30 minutes or until soups are dissolved and cheese is melted.

Turnip Green Soup
Missy Bryant and shared by Annette Ruth
2-20 oz. cans Glory turnip greens
2 cans Great White Northern beans
2 cans chicken broth
1 ham slice (vacuum sliced with bone in)
Chopped onion
Put all canned items in large pot. Saute onion in oil until done, then add ham and cook a little while. Add onion and ham to pot. Heat until boiling, them turn down long enough for all to heat, about 15 minutes.