Vickie - 5-ingredient family favorite recipes: 325 quick-fix recipes for any occasion, plus time-saving tips and hints

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This is a versatile recipe that can easily be changed up to suit the tastes of your family. Use ground turkey or chicken, if you like... choose your familys favorite veggies. Its always good.

1 to 2 lbs. ground beef

1 to 2 32-oz. containers beef, chicken or vegetable broth

15-oz. can diced tomatoes

15-oz. can diced potatoes, drained and rinsed

1 to 2 10-oz. pkgs. frozen mixed vegetables

In a large stockpot, brown beef over medium heat; drain. Add broth, tomatoes with juice and remaining ingredients; bring to a boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until heated through. Makes 6 to 8 servings.

My mother-in-law used to make this delicious soup for us.

1 lb. ground beef

1 t. garlic salt

1 t. pepper

3/4 c. onion, chopped

2 to 3 zucchini, sliced or diced

28-oz. can crushed tomatoes

Brown beef in a soup pot over medium heat. Drain; season with garlic salt and pepper. Add onion and cook until tender. Stir in zucchini and tomatoes with juice; reduce heat to medium-low. Simmer for about one hour, stirring occasionally. Makes 8 servings.

Just 5 ingredients...thats all it takes to make these quick & tasty recipes! Our ground rules...water, salt and pepper dont count as ingredients (youve already got those!), nor do optional ingredients and garnishes. Now, lets get cooking!

An easy warm-you-up soup to make for chilly days. My kids love it when I use alphabet noodles instead of stars.

8 c. chicken broth

16-oz. pkg. frozen mixed vegetables

2 c. cooked chicken, diced

1 c. tiny star pasta, uncooked

salt and pepper to taste

Bring broth to a boil in a large stockpot over high heat. Add frozen vegetables; reduce heat to medium and simmer for about 15 minutes. Stir in chicken and pasta; cook until pasta is tender, about 10 minutes. Season with salt and pepper. Serves 6 to 8.

Use mini cookie cutters to make whimsical soup croutons... kids will love them! Cut out fun shapes from slices of day-old bread, brush with butter and bake at 200 degrees until croutons are crunchy and golden.

My French-Canadian mother was called Mmre by her grandchildren. She always used leftover chicken and whatever pasta she had left in the cupboard, or even rice. My niece came up with the name Mmre Soup because we had no name for it! That was over 45 years ago, and we still make it to this day. Any leftovers are delicious the next day.

8 c. water

1/2 c. elbow macaroni, mini shell pasta or broken spaghetti pieces, uncooked

1/2 c. onion, chopped

salt and pepper to taste

2 to 3 c. cooked chicken, diced

28-oz. can crushed tomatoes

In a stockpot, bring water to a boil over high heat. Add pasta, onion, salt and pepper. Cook for 10 minutes, or until pasta is tender. Reduce heat to medium-low; stir in chicken and tomatoes with juice. Simmer until heated through, stirring occasionally. Serves 4 to 6.

Frozen chopped onions are especially good time-savers for soups, casseroles or one-dish dinners. Simply substitute the frozen onions for the same amount of fresh in your recipe. As a bonus...no more tears while slicing onions!

I make this yummy soup often. Its definitely a comfort food that warms me up when its cold outside, but it tastes so good that I sometimes make it in warm weather too. If you wish, use a package of frozen corn, cooked and drained, instead of the canned corn.

10-3/4 oz. can cream of mushroom soup

1-1/4 c. milk

2 11-oz. cans corn, drained

10 slices American cheese

2.8-oz. can Cheddar or plain French fried onions

Whisk together soup and milk in a saucepan over medium-low heat. Stir in corn; heat through but do not boil. Add cheese slices and stir into the soup until melted. Ladle soup into bowls; garnish with onions. Serves 4.

This simple recipe is from my sister-in-law. Its a hit every time we have soup!