In a large pot on medium heat, melt the butter, when melted, add the onion, thyme, white and cayenne pepper, and cook until onion is tender, stirring often, about 3-5 minutes.

In a mixing bowl, whisk together the broth, beer, and 2 tablespoons of cornstarch. Whisk until the cornstarch is mixed in fully.

Stir broth mixture into the pot. Bring the pot to a boil then reduce heat.

Simmer 5 minutes, then stir in the cream.

In a mixing bowl, toss the shredded cheese with the remaining tablespoon of cornstarch.

After the cream is mixed in, gradually add the shredded cheese to the soup, stirring until the cheese is mixed in before adding more cheese. Repeat until the cheese is all mixed in. Taste and add hot pepper sauce as desired.

Ladle into bowls and enjoy.

Heat the oil in a large saucepan, when hot, add the beef, onion, and garlic. Cook and stir for 5 minutes to lightly brown the beef.

Add the chili powder, cumin, salt, oregano, and red pepper. Mix together with the beef.

Add the tomatoes, beer, and salsa. Stir together and bring to a boil and reduce heat to a simmer. Cover and simmer 1 hour or until beef is tender. Stirring halfway through the simmering time.

When the beef is tender, stir in the beans. Simmer uncovered for 20 minutes or until thickened as desired.

Ladle into bowls, serve, and enjoy.

Heat 1 tablespoon oil in a 6 quart oven safe saucepan on medium heat. When the oil is hot, add the beef, working in 3 batches and cook until well browned, stirring often, adding an additional 1 tablespoon of oil if needed. Remove the beef from the saucepan and set aside, and pour off the fat from the saucepan.

To the same saucepan, add the remaining oil and place on medium heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, until the onion is tender.

To the saucepan, add the soups, beer, brown sugar, vinegar, thyme, bay leaf, and carrots. Stir and bring to a boil.

While the stew is coming to a boil, heat your oven to 150 C (300 F).

Once the stew reaches a boil, turn off the heat, cover with a oven proof lid, and place in the oven. Bake for 2 hours or until the beef is fork tender.

When the stew is ready, remove and discard the bay leaf, serve over prepared egg noodles. Enjoy.

Add the potatoes, carrot, and long beans to a saucepan and cover with about 2 inches of water. Bring to a boil, reduce to a simmer and cook until the vegetables are tender. Drain.

Same saucepan, add the milk and soup, stir together until mixed.

Add the ham and drained vegetables. Place on heat and bring to a boil and reduce to a simmer. Taste and season with salt and pepper as desired. Simmer for 10 minutes to heat everything through.

Serve with oyster or saltine crackers, enjoy.

For the 8 cups water, you can use all water or all broth, or half water and half broth. For broth, chicken or vegetable would be ideal, and I think bean broth would work really well in this soup also. I will post results with the various broths I use.

To a large pot, add the dry soup mix and water and or broth, simmer for 60 minutes.

Add remaining ingredients and simmer another 30 minutes, making sure the carrot is tender.

Ladle into bowls, serve with oyster or saltine crackers, enjoy.

Brown the ground beef in a large pot, when no longer pink, drain, and return the beef to the pot.

Add the broth, carrot, garlic, onion, Italian seasoning, beans, and tomatoes. Bring to a boil then reduce to a simmer and let cook, stirring occasionally, for 40 minutes.

Stir in the dry pasta, cook an additional 10-15 minutes or until the pasta is tender.

Serve and enjoy.