1 pound white beans (soaked over night) OR 6-9 cans of beans (puree 1/3 for thick broth)
1 onion and 2 garlic cloves cooked in 2 T oil
1 can chili-finely diced and 1 T oregano
1 ½ T cumin and ¼ T red pepper
5-6 c. chicken broth
8 oz. chicken chunks
Cook on stove or in crockpot all day. Garnish with fresh avocado, sour cream, shredded cheese, and/or jalapenos
1t. curry
1T. cumin
½ t. garlic salt
10 cups water
3 T. beef bullion
3 carrots, chopped
¾ lb. mushrooms, sliced
2 potatoes, peeled/diced
1 onion chopped
1 ½ c. dry lentils
2 lengths kielbasa, sliced & browned
18 oz. fresh tortellini
2/3 c. peas
½ c. cream
Brown the kielbasa in stockpot, remove meat and retain the oil to cook the onions. When onions are soft add mushrooms. Add the seasoning, water, beef base, carrots, potatoes, and lentils. Bring to boil then lower temperature to simmer and cook until tender (about 1 hour). Add browned kielbasa, tortellini, and peas. Cook for about 10 min. until tortellini is done. Add the cream and serve with grated mozzarella and crusty bread.
½ cup split peas
28 oz. can diced tomatoes
½ cup lentils
2 T. Italian seasoning
¼ cup barley
1/3 cup beef bullion
½ cup rice
1 pound browned ground beef
½ cup pasta
3 quarts water
Mix everything in a pot except pasta and cook until peas and lentils are tender. Add pasta and cook for 30 minutes more. Soup can be cooked all day in a crockpot.
Note: ingredients can be layers in a soup jar.
