1 c Sliced leek or onion

1 c Sliced carrot

1 sm Baking potato cubed

1 c Defatted chicken broth

2 c Evaporated skim milk

1 c Frozen whole kernel corn

2 tb Chopped parsley

Salt & pepper to taste1. In medium saucepan, combine leek, carrot and potato

with chicken broth. 2. Cover and simmer 10 minutes or until vegetables are tender. 3. Puree then add milk and corn. Heat without boiling, to serving temperature.4. Season to taste with salt and pepper.

5. Serve sprinkled with parsley.

1 lb. great northern beans, soaked
2 teaspoon salt
1 medium onion, chopped
1 to 2 cloves garlic, minced
1/8 teaspoon ground pepper
2 lbs. beef short ribs
6 cup water
3/4 cup barbecue sauce

Place all ingredients in slow cooker except barbecue sauce.
Cover and cook on low 10 to 16 hours.
Before serving, remove short ribs and cut meat from bones.
Return meat to slowcooker.
Stir in barbecue sauce before serving.

• 1 tablespoon olive oil
• 1 large onion, chopped (about 2 cups)
• 2 cups chopped cabbage (to save time, use packaged slaw mix)
• 3 to 4 cloves garlic, minced
• 1 18-ounce can sweet potatoes, drained and chopped
• 1 14 1/2-ounce can tomato wedges or diced tomatoes, undrained
• 1 1/2 cups tomato juice
• 3/4 cup apple juice
• 1 to 2 teaspoons grated fresh ginger root
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 cups frozen cut green beans
• 1/3 cup natural peanutbutter

Directions

1. Heal oil in a large skillet over medium-high heat.
2. Add onion; Cook, stirring, until tender, about 5 minutes.
3. Mix in cabbage and garlic; Cook, stirring, until cabbage is tender-crisp, about 5 minutes.
4. Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.
5. Reduce heat to medium-low; Cover.
6. Simmer until hot and bubbling, about 6 minutes.
7. Stir in green beans and simmer, uncovered, for 5 minutes.
8. Stir in peanut butter until well blended and hot, about 1 minute.
9. Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.

• 2/3 cup sliced carrot
• 1/2 cup sliced onion
• 2 garlic cloves, minced
• 3 cups fat free broth
• 1.5 cups diced green cabbage
• 1/2 cup fresh green beans
• 1 TBS tomato paste
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/2 cup diced zucchini

1. In large saucepan, sprayed with nonstick spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano and salt.
3. Bring to boil.
4. Lower heat and simmer covered about 15 minutes or until green beans are tender.
5. Stir in zucchini and heat 3-4 minutes.
6. Serve hot.

INGREDIENTS:

6 poblano peppers
1/4 Cup Onion, small dice
1 garlic clove, minced
2 cups chicken broth
salt and pepper to taste
1/2 teaspoon ground nutmeg
2 cups milk
3 tablespoons Butter
1 tablespoon all-purpose flour

DIRECTIONS:

1. Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one. Remove the stems and seeds.

2. In a blender, combine the chile peppers, onions, garlic, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.

INGREDIENTS:

3/4 cup olive oil
2/3 cup flour
1 1/2 cup chopped onions
1/2 gal (8 cups) chicken broth
4 tsp fennel seeds
2 tsp chicken base /
chicken bouillon cubes
1 tsp thyme
2 chopped tomatoes
2 bay leaves
1/3 cup tomato paste
2 tsp chopped garlic
1 tsp sugar
4 tsp basil
1 cup heavy cream
4 red bell peppers, chopped salt and pepper
1 green bell pepper, chopped
1 jalapeno pepper, finely chopped

DIRECTIONS:

Heat olive oil and then add onions, fennel seeds, thyme, bay leaves, garlic, basil, red peppers, green peppers, and jalapeno. Sauté until wilted, about 10 minutes. Add flour and cook for 10 minutes. Do not burn. Add chicken broth and chicken base, whisk until smooth. Add tomatoes and tomato paste. Simmer 30 minutes. Add sugar and cream. Simmer for 5 minutes and serve.

INGREDIENTS:

4 cups vegetable broth
2 jalapeno chiles, split lengthwise, deveined and seeded
1 large red potato, peeled and chopped
4 plum tomatoes, seeded and diced
2 tablespoons olive oil
2 large garlic cloves, crushed
4 red bell peppers, seeded and chopped
Salt and freshly-ground black pepper, to taste
1/2 cup milk
1/2 cup heavy cream
Zest and juice of 1 lime
1 cup sour cream, garnish
Chopped fresh cilantro, garnish

DIRECTIONS:

1. Place the broth in a large saucepan. Add the chiles, potatoes, and tomatoes. Bring to a low boil over medium-high heat, then reduce the heat to medium-low. Simmer, covered, 20 minutes. Remove the chiles.

2. In a large frying pan, heat the oil over medium heat. Saute the garlic and peppers 10-15 minutes, or until soft.

3. Combine the garlic and peppers with the broth, potatoes, and tomatoes in a blender. Process until smooth.

4. Return the mixture to the saucepan and season with salt and pepper. Add the milk and cream, blending thoroughly. Reheat over low heat, so the soup does not boil. Add the lime zest and juice.

5. Transfer to individual serving bowls. Garnish with a spoonful of sour cream and cilantro.

Serves 6.

INGREDIENTS:

1 tablespoon black pepper
1 tablespoon red pepper
1 tablespoon seasoning salt
dash of garlic salt
1 tablespoon chicken flavoring (Maggie cube)
1 6-8 oz can of tomato paste
1 lb of cut up chicken

DIRECTIONS:

Boil chicken in a large pot for ten minutes with 8 cups of water.
Add black pepper, red pepper seasoning salt, garlic salt and chicken flavoring (Maggie cube).
Boil until there is about 2 cups of broth left in pan.
Add a can of tomato paste and cook until the soup is thick.
Serve over rice.