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

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.

Enchilada Pasta

The meat and the amount in this is totally up to you. You can use all ground beef, all beans, or a combination of the two. If using all beans I would add 2 - 3 cans of drained black or pinto beans. In combination I would use about half a pound of ground beef and then a can or two of drained beans.

1.5 lb ground beef

Salt & Pepper

1 (19 oz.) can red enchilada sauce

1 (15 oz.) can nacho cheese sauce

1 (4 oz.) can diced chilies

8 oz. egg noodles

1/2 c. water

Sour cream, shredded cheese, and crushed corn chip to garnish

If using, season the ground beef with salt & pepper and cook, crumbling, until no longer pink.

Add all the remaining ingredients and stir to combine. Cook over medium low heat, stirring frequently, until the pasta is tender. 

Remove from heat and serve with a dollop of sour cream and a sprinkle of shredded cheese and crushed chips. 

Italian Bean Stew

 



2 links Italian Sausage

1 - 2 can white beans, drained and rinsed

1 onion, cut into large chunks

1/2 lb red potatoes, thinly sliced

1 green bell pepper, sliced

1 red bell pepper, thinly sliced

1 bottle spaghetti sauce (or 3 - 4 c. homemade)

oil

Cut the Italian sausage into 1 inch chunks and cook over medium heat until cooked through. Remove from pan. Add a splash of oil and saute onions and red potatoes until the potatoes are mostly cooked. Add the bell peppers and cook an additional minutes until they are starting to get tender. 

Add the sausage, beans, and spaghetti sauce to the skillet and stir well to combine. Simmer until the potatoes are completely tender. 

Serve with Parmesan cheese