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Battling early winter with a bowl of hot soup

Whether we are ready or not, winter has arrived. With last weekend’s snowstorm as proof, cold weather shows no respect for calendar dates. Other than wrapping up in layers, blankets, hats and coats, eating a hot bowl of delicious soup will do wonders to warm you up. The Tomahawk has searched for some favorite soup recipes for our readers to enjoy.

Crock Pot Potato Soup
This can also be made on top of the stove just as easily as in a crockpot if you are pressed for time.
1 30-ounce bag of diced hash browns
1 32-ounce box of chicken broth
1 large can of cream of chicken soup
1 8-ounce package of cream cheese
6 bacon strips cooked and cut into small pieces
1 cup of shredded cheese- use any of your favorite cheeses, cheddar, pepper jack, etc.
Add the potatoes, chicken broth, cream of chicken soup and the bacon pieces. Cover and cook on low for eight hours. Make sure the potatoes are tender, then cube the cream cheese and add to the soup.
Serve with your favorite toppings, cheese, bacon, etc. You can easily substitute low-sodium chicken broth if you are watching your salt intake.

Vegetarian Chili
2 15-ounce cans of rinsed and drained pinto beans
1 large can of crushed tomatoes
1 15-ounce can of rinsed and drained kidney beans
1 15-ounce can of rinsed and drained hominy
1 15-ounce can of rinsed and drained chickpeas, also known as garbanzo beans
1 small can of tomato paste
1 zucchini, chopped
1 onion, chopped
2 cups of water
1 small can green chilies
Add 1 tablespoon chili powder, 1 teaspoon each of salt and cumin and garlic and a pinch of sugar.
Add all the ingredients together, cover and simmer until piping hot. Add cheese if desired.