Southwestern Stew

2 lbs. beef stew meat,cut into 1-inch cubes;2T.cooking oil;2 cups water;1-1/4 cups chopped onion;1 cup salsa;2 garlic cloves,minced;1T.dried parsley flakes;2t.beef bouillon granules;1t.ground cumin;1/2t.salt,optional;3 med.carrots,cut into 1-inch pieces;1 can(14-1/2 ounces)diced tomatoes,undrained;1-1/2 cups cut green beans(asked for frozen but I have always used canned);1-1/2 cups frozen corn;1 can(4 ounces)chopped green chilies;hot pepper sauce,optional.
In a 4-qt. dutch oven over medium heat,brown meat in oil;drain.Add the next 8 ingredients;bring to a boil.Reduce heat;cover and simmer for 1 hour.Add carrots;return to a boil.Reduce heat and simmer for 20 minutes.Add tomatoes,beans,corn and chilies;return to a boil.Reduce heat;cover and simmer for 15-20 minutes or until beef and vegetables are tender.Season with hot pepper sauce if desired.This stew is good served over rice! Yield 8 huge servings!

Cheeseburger Soup

1/2 lb. ground beef;3/4c.chopped onions;3/4c.diced carrots;3/4c.diced celery;1t.basil;1t.dried parsley flakes;4T.butter,divided;3c.chicken broth;4c.diced potatoes;1/4c.flour 8 oz. Velveeta cheese;11/2c.milk;1t.salt;1/4t.pepper;1/4c.sour cream.
In a 3 qt.skillet,brown meat & onion.drain & set aside.in same pan,saute carrots,celery,basil& parsley in 1T.butter until tender.Add broth,potatoes & meat.Bring to a boil.Cover & simmer until potatoes are tender.Meanwhile,in a skillet,melt remaining butter,add flour.Cook & stir until bubbly.Add milk,salt,pepper & cheese.Heat & stir for 5 min. until smooth.Add to soup.Remove from heat.Add sour cream.Do not boil after it is all together. DELICIOUS! serves 8