Ingredients:

• 1 small onion, diced
• 1-2 carrots, peeled and diced/shredded
• 1 tsp minced garlic
• 2 tsp olive oil
• 1-32oz carton beef broth (may also use chicken broth, tomato juice or a combination to achieve your ideal flavor)
• 1 can rotel tomatoes (substitute regular can tomatoes for less spice)
• 1 large can pinto beans
• 1 bag of frozen soup veggies (any variety)
• 1 bag frozen Steamfresh Roasted Red Potatoes
• Leftover meat from Italian Meatloaf (see recipe), cut into bite sized pieces
• freshly grated parmesan cheese, opional

Heat oil in skillet until hot, but not smoking.  Add onion and carrots. Saute for 2-3 minutes, adding garlic for the last minute.  Once the veggies are tender, add your liquids, followed by the tomatoes, beans,frozen veggies, and Italian meat.  Bring to a slow boil, then turn down heat and let simmer for 30 minutes before serving.  Top with freshly grated parmesan cheese and fresh bread. Leftover soup may be frozen.

Ingredients
• 1 1/4 Cups Onion, diced
• 1/2 tsp. Garlic, chopped
• 1 1/2 quarts fat-free chicken broth, low sodium
• 1 1/2 lbs. Asparagus, diced
• 1/2 Potato, diced
• Salt, to taste
• 1/2 tsp. Yellow Mustard Seed
• 1 dash All Spice
• 1/2 tsp. Dry Mustard
• Pepper, to taste

Directions
1. Saute onions and garlic in 1/4 cup of the chicken broth.
2. Add asparagus, potato and remaining stock.
3. Bring to a boil and then reduce the heat and simmer for 20 minutes.
4. Remove from heat and puree with a food processor or blender.
5. Return mixture to the pan and season with all of the spices.
6. Serve and Enjoy!

Ingredients
• ¼ cup butter
• 1 cup finely chopped onion
• 1 clove garlic, crushed
• 1 tsp curry powder
• ½ tsp salt
• 1/8 tsp ground coriander
• 1/8 tsp crushed red pepper (or more, to taste)
• 3 cups chicken or vegetable broth
• 1 30 oz can pumpkin
• 2 cups half & half

Directions
1. Melt better in large saucepan.
2. Saute onion and garlic until very soft.
3. Add curry powder, salt, coriander, and red pepper, and cook for 2-3 minutes.
4. Add broth, boil gently (uncovered) for 15-20 minutes.
5. Stir in pumpkin and half & half, cook 15-30 more minutes.

Notes
Optional – stick blender the mixture until creamy. If you’ve chopped the onions finely enough, it’s not necessary. I never do it – don’t even own a stick blender.

Make this soup as spicy as you like.

Ingredients
• 1 can Corn- drained
• 2 cans Chicken Broth
• 1 can Black Beans- drained & rinsed
• 1 can Black Eyed Peas
• 1 can Diced Tomatoes- drained
• 1 4oz Can Diced Green Chiles
• 1 small Onion -diced
• 1 Bell Pepper -diced
• 1 tsp. Cumin
• 2 tsp. Chili Powder
• Tabasco- it’s up to you
• 1 lb. Chicken Breast- cooked and chopped

Directions
1. Pour everything into a pot and simmer until heated through.
2. Serve garnished with cheese, crushed tortilla chips, and cilantro.

Notes
This recipe is a great way to clean out your cupboard or fridge. Try any kind of bean or veggie in it.
You could also throw all of this into a crockpot on low heat if you are busy.

Ingredients
• 1 lb. Hamburger
• 1 medium Onion, chopped
• 1 29oz. can Homestyle Veg-all
• 1 can Minnestrone Soup
• 1 14.5oz. can Stewed Tomatoes
• 1 15oz. can Ranch Style Beans

Directions
1. Brown Hamburger and chopped onion in skillet.
2. Add all ingredients to crockpot or sauce pan.
3. Cook on medium heat until warm.
4. Add salt and pepper to taste.

Notes
Thanks for the recipe Alondra! I love it!
Serves 6

Directions
1. In skillet, brown onion and hamburger.
2. Add all ingredients to crockpot or stew pan.
3. Cook until hot, or ready for dinner!
4. Serve with crushed tortilla chips and shredded cheese for extra calories!

Notes
You can use Ranch Style Beans with Jalapeño for a zip! Grandma Betty’s recipe!
Serves 6

Directions
1. In large saucepan, over med-hi heat, brown beef in margarine.
2. Stir in flour, gradually stir in water, cider and steak sauce.
3. Bring to a boil over hi heat. Stir in thyme, pepper and bay leaf.
4. Reduce heat to low, cover and simmer for 2 hours.
5. Add potatoes, carrots, onions and beans. Cover and cook additional 30 minutes until veggies are tender.
6. Discard bay leaf before serving.

Notes
Served with cornbread would be a nice meal! Thanks Heather for the recipe!
Serves 6

Ingredients
• 4 Boneless Chicken Breasts, cooked and cubed
• 3 cans Great Northern White Beans
• 1 can Green Chiles, diced
• 1 can Cream of Chicken soup
• 1 bag Mixed Mexican Cheese
• 1 small tub Sour Cream
• 1 pkg. Williams White Chili Seasoning

Directions
1. Add all ingredients to crockpot or saucepan (except for 1/2 of the cheese and sour cream).
2. Cook on low for 4 hours.
3. One hour before serving add 1 small tub of sour cream.

Notes
This soup is very thick, so add a little water or milk if needed. Thanks Heather!
Serves 6

Ingredients
• 1 lb. Ground Beef
• 1/2 lb. Italian Sausage
• 1 cup Onion, chopped
• 1 cup Green Pepper, chopped
• 3 cloves Garlic, minced
• 1 28oz. can Italian-Style Tomatoes, cut up
• 1 15oz. can Chickpeas (garbanzo beans), rinsed and drained
• 1 15oz. can Light Kidney Beans, rinsed and drained
• 1 cup Water
• 3 Tbsp. Worcestershire Sauce
• 3 Tbsp. Chili powder
• 2 tsp. crushed, dried Basil
• 2 tsp. crushed, dried Oregano
• 1/2 tsp. Hot Pepper Sauce (Tabasco…Optional)
• 1/2 tsp Salt
• Hot Cooked Rice
• Shredded Cheddar Cheese
• Dairy Sour Cream

Directions
1. In large skillet, brown ground beef, sausage, onion, green pepper, and garlic until meat is brown and vegetables are tender; drain.
2. In a crockpot or saucepan; combine the meat mixture, undrained tomatoes, chickpeas, beans, water, Worcestershire sauce, chili powder, basil, oregano, bottled hot pepper sauce, and salt.
3. Cover; cook on low heat for several hours. (6-8)
4. Serve over hot cooked rice and top with shredded cheddar cheese and sour cream.

Notes
Thanks Dianna this recipe tastes just like Johnny Carinos!
Serves 6

Ingredients
• 8 Cups Bread Crumbs (use real bread, not store bought crumbs and hamburger buns would work)
• 4 medium Eggs
• 3/4 Cup Butter
• 1/2 tsp. Salt
• 1 tsp. ground Allspice

Directions
1. Let your bread dry out a bit. Blend to a powdery fineness. Measure into a large bowl and add spices.
2. Melt butter in a pan to boiling. Set aside. When a froth has formed on the top, spoon it off.
3. Slowly add beaten eggs to butter with a wire whisk. Pour this mixture into the crumbs. Mix very well with hands- at least 5 minutes. Create a sample walnut sized ball.
4. Heat a small amount of water in the butter pan and drop the ball into it. If it holds together- you’ve succeeded. If too dry- add small amount of butter. If too soft and falls apart- add a very small amount of crumbs at a time.
5. Once you get the perfect texture- roll it all into balls and place them on a cookie sheet to freeze. (2 hours) Once frozen- place into sealed bags and save for a rainy day.
6. OR…cook them right away in your soup. The easiest soup to cook them in is Campbells or Lipton Chicken Noodle Soup Dry Soup Packets. Make one or two packs and add as many butterballs as you like.

Notes
I was spoiled enough to have both sets of my Grandma’s make this well.
Makes approx. 90 butterballs