Vegetable Cummin Soup

6 c. chicken broth

1 onion, chopped

4 cloves garlic, minced

1/2 head cauliflower, chopped

1/4 lb red potatoes, sliced thin

1 medium zucchini, chopped

1 tsp cumin

1/2 c. salsa verde

1/4 c. heavy cream

Salt & Pepper to taste

1 can garbanzo or white beans

OR 2 c. cooked shredded chicken

(Or some of both)

Combine broth, onion, garlic, cauliflower, potatoes, cumin, and salsa verde in a large pot. Simmer until the potatoes are just tender but not soft. Add the zucchini and simmer until both are soft. 

Stir in the heavy cream and beans or chicken. Simmer until heated through

Avacado bean Dip

2 Avocados

2 cloves garlic, minced

3 Tbsp sour cream

1/2 tsp. salt or to taste

1 medium onion, finely chopped

1 c. fresh or frozen corn

1 can black beans, drained and rinsed

In a nonstick pan, without oil, add the onion and cook over medium heat, stirring often, until starting to brown. Add the corn and continue to cook until it is also browned. 

Meanwhile, mash one of the avocados with the sour cream, garlic, and salt. Chop the remaining avocado.

Stir the chopped avocado, corn and onions, and black beans into the mashed avocado. Taste for seasoning and serve with chips.

Ham and Bean Soup

Perfect for cold weather, bean soups are a great way to use up a leftover ham bone. I cooked my ham in the crock pot. Feel free to use any leftover meat in your soup. The other thing I used in my soup was all the liquid from the bottom of the crock pot. Just stir into the soup at the same time as the onion and carrots.

1 lb dry white beans

1 leftover ham bone

12 c. water

24 oz. tomato sauce

1 Knorr Homestyle vegetable stock pod

1 large onion, chopped

4 large carrots, grated

3/4 c. half-an-half

2 - 3 cloves garlic, minced

2 tsp. Worcestershire sauce

Tabasco (optional)

Soak the white beans overnight, changing the water at least once. 

Drain the beans again and cover with water. Simmer for 2 hours until the beans are starting to soften up. Drain the liquid. Add the 12 cups of water, ham bone, tomato sauce, and vegetable stock pod. 

Simmer for 4 hours.

Remove the ham bone. Shred any meat from the bone and return it to the pot. Add the onion, carrot, garlic and Worcestershire sauce. Simmer for 30 minutes. Add the half-an-half and simmer until heated through.