Boil for 5-7  minutes:

3 c. water
3 chicken bouillon cubes
4 diced potatoes
2 carrots, cut up in cubes
1 small onion
1/4 to 1/2 c. diced rutabaga
1 stick of celery, diced small

Boil above for 5-7 minutes. Add a bag of frozen cut up broccoli or one head of fresh broccoli. Add salt & pepper to taste. Over low heat melt:

3 c. milk
2 #s grated cheddar cheese

Add the milk/cheese mixture to the veggies. Simmer slowly for about 35 minutes.

1 # ground beef
1 medium onion, diced
1 large can diced tomatoes
2 8 oz cans tomato sauce
2 cans Campbells tomato soup
2 15 oz cans dark red kidney beans (can also use chili beans...but might want to cut down on chili powder)
1/2 T. sugar
s & p to taste
chili powder to taste ( I use quite a bit...add one Tablespoon at a time)

Fry your ground beef and onion. Transfer to a big pot. Add your tomatoes, tomato soup, tomato sauce, and add about 1 soup sized can of water. S&P to taste, add chili powder and sugar. Let simmer for about 20 minutes on low heat. Add chili or kidney beans and heat through. In our house, we love to add original Fritos to the chili at the table, and sometimes shredded cheddar cheese also.