Vegetable Beef Barley Soup

1/2 lb lean ground beef
1 cup chopped celery
1 cup chopped onion
6 cups beef broth
1 pkg (1.35 oz) hot and sour soup mix*
1 can (16 oz) diced tomatoes
1 can (15 oz) black beans, rinsed and drained
3/4 cup quick cook barley
4 eggs**

Brown ground beef, celery, and onion in dutch oven (or large pot) over medium heat until meat is brown and veggies are tender (6-8 min) Drain if neccessary.
Add broth, soup mix, tomatoes, beans, and barley. Cook covered over low heat stirring occasionally until barley thickens (11-13 min).
** optional addition: Break eggs, one at a time into saucer. Holding dish close to surface, slip egg into simmering soup. Cook until whites are completely set and yolks begin to thicken but are not hard (3-5 min). Do not stir.
Laden into bowls and top each with poached egg. Serve immediately.

I didn't do the poached egg step because I was cooking ahead to pack for lunches for myself and Jason. This soup is incredible either way!!

*hot and sour soup mix is found by the Asain food at your grocery.

Potato Soup

6 to 8 medium potatoes, peeled and cubed
1 lb cubed ham
Salt
Pepper
Garlic Powder
2 cups milk
1/2 box Velvetta or shredded cheese*
1/3 cup flour**
3/4 stick of butter

Place potatoes in large pot and cover with cool water. Season to taste. Bring to a boil and add ham cubes. Cook until potatoes are almost done. Stir in milk, butter, and cheese. Mix flour with a little water to make a thickening agent. Stir into pot and cook for 8 minutes or until potatoes are tender.

Serve with chives, bacon pieces, sour cream, onions, shredded cheese, or any other garnishes you like.

*I use shredded cheddar (mild and sharp) instead of Velvetta because Jason doesn't like Velvetta.
**Adjust the amount of flour to give you a viscosity you like.
You can also cream the soup with a stick blender if you want, but we like ours chunky.