Portuguese Soupish (Pot Roast)

3 to 4 lb. roast (any kind)
1 T. onion flakes
1 T. whole pickling spices
1/2 can of tomato sauce
1 carrot (grated)
2 stalks of celery (chopped)
pinch of parsley
salt and pepper to taste
3 to 4 cups of water

Cook several hours or until meat is real tender.
Drain the juice and use to pour over sliced french bread and serve the meat on the side.

Place a little mint on the bread before pouring the juice over it.

Taco Soup

1 Onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 ounce) can or bottle beer (or broth)
2 (10 ounce) can diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning

1. Combine all ingredients into a ziploc bag. Freeze. 
2. Thaw and cook on low for 6-8 hours. 
3. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips if desired. Serves approx. 5-6 people. Can also be made with chicken.