1 lb 90% lean ground beef

Ground Beef and Vegetable Soup

In a dutch oven, cook the ground beef.  Drain on paper towels to remove grease.  In the dutch oven, sautee onion and garlic until soft and translucent.  Add the beef back to the dutch oven, along with the broth, 2 cups of water, bullion cubes, and all the veggies (not the beans).    Bring to a simmer.  Add a palmful of dried parsley, 1/2 tsp basil, 2 bay leaves.  Salt and pepper to taste.

Simmer on low, covered, for an hour.  Add the can of beans (do not drain) and cook on low for 1 more hour.  Serve or freeze!

16 Bean Soup

• 1 lb 16 bean mix (discard the “ham flavoring”)
• water
• 4 to 5 carrots, peeled and sliced medium-thin
• 1 or 2 onions, diced
• 2 or 3 ribs of celery, cut
• 1 can of diced tomatoes
• 1 cup frozen green beans
• 4 cups vegetable stock, 4 cups of water
• 1 veg bullion cube
• 1 tbsp minced garlic
• 2 tbsp mixed seasoning – Italian or other blend
• parmesan (garnish)

This is just what I used.  Lots of other vegetables are suitable and delicious.

Rinse and drain the beans.  Soak for 6-8 hours in the fridge, covered with water.  Drain the soaking water and return the beans to the pot.  Add the 4 cups of stock and 4 cups of water and bring to a boil over high heat.  After boiling, reduce heat to low, and simmer for 30 minutes.  Add the carrots, celery, onions, green beans, garlic, bullion, seasoning, and tomatoes (including juice).  Bring to a boil once more and reduce heat to a simmer.  Simmer on low for 1 more hour, or until the beans are tender, stirring occasionally.

For a heartier soup, add some meat.  Good choices: 1/2 lb cooked spiced italian sausauge (crumbled), 1/2 lb ground beef, cooked and drained, cooked and cubed pork tenderloin.  Add cooked meat at the end and stir until everything is well mixed and hot.  Salt and pepper to taste.  Top with crumbled parmesan cheese.

• 2.5 cups dry pinto beans
• water
• 1 large onion, chopped fine
• 1 green pepper, chopped
• 1 can of diced tomatoes with green chilis
• 2 large bone-in chicken breasts, skin cut off
• 1 cup of corn
• 2 cubes chicken or veg bullion
• 2 teaspoons crushed garlic
• 1 tbsp chili powder
• 1 tsp cumin
• 1 cup yellow corn
• sour cream and chopped scallions (garnish)

Rinse beans well and put in a stockpot, cover with several inches of water.  Soak beans for 4-8 hours in the fridge.  After soaking, discard the water and return the beans to the pot.  Add 6 cups of water, onions, green pepper, and bullion.  Bring to a boil over high heat.  Reduce the heat to low – cover, and simmer, stirring occasionally, for 45 minutes.

Add the raw chicken to the pot, and the garlic, chili powder, and cumin.  Cook for 30-35 minutes more, or until the chicken is tender and meat pulls easily away from the bone.  Remove the chicken and set aside.  Add the undrained can of tomatoes and corn and cook for an additional 20-30 minutes, or until the beans are soft.

Remove the meat from the chicken and tear into shreds.  Add the shreds to the pot and raise the heat slightly to return the soup to a low boil.  After a quick boil, reduce to low and simmer 5 more minutes or until everything is blended.  Serve hot, topping with sour cream and scallions.

• 2.5 cups dry black beans
• 6.5 cups water
• 1 green pepper, diced
• 1 onion, diced
• 1 cup salsa or picante sauce
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tbsp minced or crushed garlic
• 1 tsp oregano
• 1 cup frozen corn
• cheese and sour cream to garnish

Rinse and drain the beans. Soak for 4 to 8 hours covered in water, in the fridge.

Drain the beans from the soaking water. Add the 6.5 cups of water and bring to a boil over high heat. After they reach a boil, reduce heat to low and simmer covered, stirring occasionally, for 1.5 hours.

Add peppers, onions, salsa, garlic, corn, and spices. Stir to combine. Simmer half an hour uncovered until liquids are reduced. Take out 2 cups of soup and puree in a blender or food processor until smooth, then add it back into the pot. Simmer another 5 minutes.

Serve garnished with cheddar cheese and sour cream.

Freezes well!

Black Bean Soup

Potato and Cheese Soup

6 large potatoes, peeled and quartered
2 medium carrots, peeled and sliced
1 medium onion, quartered
1 (14-ounce) can chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk, divided
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon dill weed
1 cup sour cream
3 cups milk
Salt and pepper to taste
1/4 teaspoon chili pepper or to taste

Crumbled bacon (optional, but I would never pass it up)

In a large soup pot over medium-high heat, add potatoes, carrots, onion, and chicken broth. Cover and simmer 15 to 20 minutes or until vegetables are tender when pierced with a fork. Remove from heat.

While vegetables are cooking, make cream sauce. In a medium saucepan over medium-high heat, melt butter; add flour, stirring constantly until mixture is smooth and bubbly. Add milk and bring to a boil, stirring constantly, until thickened. Remove from heat. Add cheddar cheese and dill weed. Stir until cheese is melted. Set aside.

In a food processor or blender, in small batches, puree potato mixture with some of the milk. Pour blended potato mixture back into the soup pot. Add the cheese sauce, sour cream, remaining milk, salt, pepper, and chili pepper. Stir until thoroughly blended. Return to medium heat and heat until warm. Remove from heat and serve in soup bowls.

Makes 6 servings.