1 lb ground beef 1 tsp oregano & cumin
1 tsp salt 1 16 oz can stewed tomatoes
1 large onion 1 can applesauce
1 clove garlic 1 16 oz can kidney beans
1 Tbsp chili powder
Brown beef, onions and garlic and drain. Add remaining ingredients, EXCEPT kidney beans. Bring to boil, cover and simmer for 1 hour. Add beans, simmer uncovered for 10 minutes. Serves 6-8
By Joanne T
BRAZILIAN BEAN SOUP
2 cups black beans rinse and cover with water over night in fridge
drain water next day, put in big pot, cover in couple of inch of water
2 tsp garlic powder. Add some olive oil, add 1 Tablespoon salt and add if needed
cook and then add more garlic powder
lid off gentle boil for 1 hour and then lid on simmer for 2 hours, (or crockpot 8 to 4 but meat in 2-3 hours ½ before)
last hour saute in pan beef (pork) stew meat, 2 Tbsp. Olive oil in with meat, cut up whole onion minced garlic in with meat. Brown. 5 minutes. Put in the last hour. Add garlic to taste. Salt to taste.
Make brown/white rice
add home made salsa at kohlers. ( by chesse)
add salsa on top.
2 lg Tomatos, 2 cucumbers diced (take out seeds), ½ onion yellow diced, fresh parsley (dried), salt to taste, 1 tsp olive oil(just to coat) , 1/4 cup to ½ cup to taste rice or white wine vinegar
note: make double batch then freeze it )
By Gayle C/ Melinda C
Carrot Chowder
Brown1 lb hamburger, drain. Add:
1/2 cup celery
1/2 cup diced green pepper
1/2 tsp salt
1/2 cup chopped onion
Cook about 10 minutes, stirring while meat flavor is absorbed into the vegetables.
In large saucepan combine above and add:
4 cup (1 qt) tomato juice
2 1/2 cups coarsely grated carrots
1/2 tsp garlic salt/powder
1/8 tsp marjoram
1 1/2 cups water
1 tsp sugar
1/2 tsp pepper
Bring to boil then turn down to simmer. Add 2 cans of cream of celery soup. Simmer for at least 30 minutes or until carrots are tender. can serve topped with shredded cheese...colby/jack, cheddar, mozzarella, or whatever mild cheese you family likes.
By: Joanne T
Broccoli Cheese Soup
3/4 cup chopped onion 1 teaspoon salt
3 tablespoons oil or butter 2 (10 oz) pkg frozen broccoli
6 cups water 1/4 tsp garlic powder
6 chicken bouillon cubes 6 cups light cream milk
8 oz uncooked egg or cork screw noodles 2 lbs Velveeta cheese, grated or chopped
Pepper to taste
Saute onion in oil/butter for 3 minutes. Add water and bouillon cubes and heat to boiling. Stir until dissolved. Gradually add noodles and salt. Cook 3 minutes. Stir in broccoli and garlic powder; cook for 4 minutes. Add milk and cheese, stirring constantly. Add pepper to taste.
Serves 10 to 12
By my mom
Chicken Broccoli Cheese Soup
Make a roux:
Melt one square butter, add 1 white onion finely chopped, saute. Add 3/4 cup flour. Stir together. Add 4 cups milk or 2 cups cream and 2 cups milk or canned milk. Add 1 tsp salt and1/4 tsp garlic powder/salt. Add 2 cups chicken broth. Stir...
Add:
1-2 lbs broccoli, cook and cut up
1 cup (or more) cooked and cubed
1 cup grated cheese
1/4 tsp nutmeg
Bring to desired thickness.
By: Joanne T.
CHICKEN NOODLE SOUP
I just came up with soup. It is really easy and you can make it to your liking
I put as much chicken broth as you need for your family. I used about 14 cups so I could have left overs. I use the chicken bouillon from Sams. It has great flavor.
THEN I put in my already cooked chicken and cut it up. I put in about 1/2 of a sliced cut up cabbage, about 2/3 diced carrots per person, 1 punch of cut up Asparagus, about 6 to 8 sliced green onions, and I just sprinkle some minced onions in. I just cooked it long enough to cook the vegetables. Don't ya just love how I just say, a little of this and a little of that. I learned it from my wonderful Grandma. I still can't make her peachy cobbler like hers.
My family just love it. This time since I said noodle, I put in the abc pastas and they had a blast with the words and made up words when they got on there spoon. Let me know how yours turn out.
By: Kirsten Weakley
Chili mango salsa soup
1 lg (or 2 small cans) Chili beans
2 cans black beans
1 can kidney
1 lg jar mango salsa (costco)
chicken broth
topping
sour cream
lime juice
chips
By: Ashley C.
Creamy Bean Soup with Taquito Dippers
| 1 | can (16 oz) Old El Paso® traditional refried beans |
| 1 | can (14.5 oz) petite diced tomatoes, undrained |
| 1 | cup chicken broth |
| 1/2 | cup (from 14-oz can) unsweetened coconut milk (not cream of coconut) |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles |
| 1 | package (1 oz) Old El Paso® taco seasoning mix |
| 6 | sticks (0.75 oz each) sharp Cheddar or chipotle Cheddar cheese |
| 1 | package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas) |
| 2 | tablespoons CRISCO® Pure Vegetable Oil |
| 1/4 | cup chopped fresh cilantro, if desired |
| 4 | medium green onions, sliced (1/4 cup), if desired |
DIRECTIONS
1. Heat oven to 450°F. Line cookie sheet with foil.
2. In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.
3. Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
4. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.
By: Kirsten/Philsbury
GINGER CHICKEN RICE SOUP
In big pot of hot water, bring to soft boil. Put in:
1 whole cleaned chicken, rub with salt, cut in half
3/4 cup rice
3 Tbsp garlic fresh, (about 10 cloves)
Add after deboning chicken
carrots
fresh ginger root, cracked
onions, diced
snow peas, broccoli (any vegi you like/have)
Cook for 1 hour and 15 minutes. Debone chicken and take out ginger root. Cook another hour. Add salt and pepper to taste. This is great when you are sick.
By Brenda O.
POTATO CORN CHOWDER
Make a roux:
Melt one square butter, add 1 white onion finely chopped, saute. Add 3/4 cup flour. Stir together. Add 4 cups milk or 2 cups cream and 2 cups milk or canned milk. Add 1 tsp salt and1/4 tsp garlic powder/salt. Add 2 cups chicken broth. Stir...
BRING to boil 5 cups chicken broth, add 1/2 cup celery, and 1 bag frozen, cubed hash browns. Cook until tender. Add to roux. Can add a can of corn, (frozen) or cream corn, chopped bacon, green onions and cheese on top.
By: Joanne T
Southwest White Chili
Southwest spice blend
1 tbsp olive oil 1 tsp garlic powder
1 ½ lb boneless, skinless chicken 1 tsp ground cumin
1/4 cup chopped onion ½ tsp oregano leaves
1 cup chicken broth ½ tsp cilantro leaves
1 can (4 oz) chopped green chili 1/8 tsp ground red pepper
1 can (19 oz) cannellini, undrained (white kidney beans)
2 green onions, sliced
Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes. Stir in broth, green chilies and spice blend; simmer 15 minutes. Stir in beans. Simmer 5 minutes. Top with onions. Garnish with Monterey Jack Cheese, if desired. Makes 4 cups.
TACO SOUP
1 can each black, pinto and kidney beans, undrained
1 can corn, undrained
1 can sliced olives, drained
1 onion chopped
1 can tomato paste
1 can tomato sauce
1/2 pkg taco seasonings (to taste +/-)
1 lb ground beef
Brown beef and onion (can add garlic). Drain. Add remaining ingredients and heat. Can serve with Fritos, sour cream, cheese and salsa. Can also serve in tortilla , burrito style.
By: Joanne T.
Tortilla Soup
1 Tablespoon butter
½ cup green pepper
½ cup onion
½ tsp cumin
3 ½ cups or 2 14oz cans of chicken broth
2 cups shredded and cooked chicken
1 cup whole corn
1 Tablespoon vegetable oil
6 corn tortillas cut ½ inch strips
3/4 cups shredded Monterey cheese
1 16 oz salsa sour cream
Melt butter and cook green peppers, onion and cumin. Cook until tender and crisp. Put chicken broth, salsa, corn, chicken and pepper mixture in a pot. Bring to a boil and reduce heat to low and cook for 5 minutes.
Heat oil and but tortillas in hot oil.
Put tortillas on bottom of bowl put cheese on top. Then put the soup on top of the cheese then top it off with the sour cream.
YUMMY YUMMY YUMMY
US Senate Soup
Soak 1 lb white (great northern) beans over night. Drain water
Add 2 ham hocks, 3 qt water/broth. Bring to a boil. Simmer 2 hours.
Stir in:
1 cup cooked mashed potatoes
3 chopped onions
Small celery length wise
1 garlic clove, minced
1/4 cup chopped parsley (fresh)
Simmer 1 hour longer
Remove ham and chop meat. Put back in soup. Makes a lot.
By Melinda C.
White chili
12 oz ground turkey
½ onion, chopped
1 clove garlic
Cook together
Add 3 cups water (or chicken broth)
15 oz can great northern beans
4 oz mild green chiles
2 tsp (2 boulion) chicken
1 tsp cumin
1/4 tsp pepper
Bring to boil. Cover and simmer 30 minutes.
To thicken up add
2 Tbsp flour
1/4 cup water
real good with corn bread
By: Gina H.
WONTON SOUP
For the soup:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
pepper to taste
For the wontons:
1/2 lb ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 Tbsp minced fresh ginger
1 small clove garlic, minced
1 Tbsp plus 1 tsp soy sauce
1 tsp rice vinegar
1/4 tsp sesame oil
1/4 tsp salt
1/8 tsp pepper
1 tsp cornstarch
35 to 40 wonton wrappers
STEP 1 In large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set aside
STEP 2 Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add soy sauce, vinegar, sesame oil, salt, pepper and corn starch and mix well with a rubber spatula
STEP 3 Remove the wonton wrappers from their package and comer them with a damp paper towel to keep them from drying out. Assemble the wontons place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap.
STEP 4 Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover and cook it for 3 minutes. Turn off heat and add pepper to taste.
STEP 5 Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.. Makes 6 to 8 serivng
