Chunky Tomato Soup

2 tsp. dried onion

½ tsp. dried basil

½ tsp. paprika

¼ tsp. garlic powder

2 (10.75 oz.) cans condensed tomato soup, undiluted

2 c. milk (or 2 c. water + 6 Tbsp. Non-Instant or 12 Tbsp. Instant Powdered Milk)

1 (14.5 oz) can diced tomatoes

1. Blend all ingredients except for the can of diced tomatoes until smooth.

2. In a saucepan bring blended ingredients and diced tomatoes to a boil.  Let simmer 5 minutes. 

Pasta E Fagioli

1 lb. ground beef

1 small onion diced (or 1/8 c. dried onion)

1 large carrot, julienned (or 1/4 c. dried carrots)

3 stalks celery, chopped (or 6 Tbsp. dried celery_

2 cloves garlic, minced

2 (14.5 oz.) cans diced tomatoes

1 (15 oz.) can red kidney beans (with liquid) (or 1/2 c. dried beans)

1 (15 0z.) can great Northern beans (with liquid) (or 1/2 c. dried beans)

1 (15 oz.) can tomato sauce

2 (12 oz) can s V-8 juice

1 Tsp. white vinegar

1 1/2 tsp. salt

1 tsp. oregano

1 tsp. basil

1/2 tsp. pepper

1/2 tsp. thyme

1/2 lb. (1/2 pkg) ditalini pasta, or pasta shells 

Brown the ground beef in a large saucepan or pot over medium heat.  Drain off most of the fat.  Add onion, carrot, celery, and garlic;  saute for 10 minutes.  Add remaining ingredients.  Cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat for 10 minutes or until pasta is al dente, or slightly tough.  Drain.  Add the pasta to the large pot of soup. Simmer for 5 to 10 min.

Texas Pinto Bean Chili

1 c. dried pinto beans or 3 c. cooked beans

1 lbs. ground beef

2 T. dehydrated onion

1 bell pepper, finely chopped

1 (28 oz.) can diced tomatoes

2 (8 oz.) cans tomato sauce

2 T. chili powder

1/8 tsp. crushed red pepper

1/8 tsp. black pepper

1/4 tsp. salt

1/8 tsp. garlic powder

1. Rinse and sort beans. Cover beans in 4" above beans overnight.

2. In morning, discard water. Rinse beans again.

3. Boil beans with 6 c. of water. Reduce heat and simmer 2-3 hrs. Discard water.

4. Cook and stir beef, onion, and bell pepper in a large pot over medium heat until beef is brown and onion and pepper are tender, about 10 min. Drain grease from beef.

5. Stir in beans, tomatoes, tomato sauce, chili powder, red pepper flakes, pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occassionally.

Black Bean Chili

2 c. dried black beans or 6 c. cooked

1 T. vegetable oil

2 T. dehydrated onions

2 tsp. miced garlic

1 lb. ground beef or turkey

1 can crushed tomatoes

1 1/2 T. chili powder

1 T. oregano

1 T. basil

1 T. red wine vinegar

1. Rinse and sort beans. Cover beans in 4" of water above beans overnight.

2. Discard water. Boil beans with 10 c. of water. Reduce beans and simmer 2-3 hrs. or until tender. Discard water again.

3. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey or beef and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Southwestern Black Bean Stew

1 c. dried black beans or 3 c. cooked

1 lb. ground beef

1 package taco seasoning

1 (15 oz.) can corn

1 (6 oz.) can tomato paste

1/2 c. sour cream

shredded cheddar cheese

1. Rinse and sort beans. Soak beans in 4" of water covering the beans overnight.

2. Discard water and rinse again.

3. Boil beans and transfer into crockpot.

4. Brown beef, drain, and add taco seasoning. Stir. Reduce heat to low, cover and simmer for 10 minutes.

5. In crockpot, add corn, tomato paste, water to beans. Mix well. Add the seasoned meat.

6. Cook on High for 6-7 hrs.

7. Add sour cream.

8. Pour into individual bowls and garnish with shredded cheddar cheese.

White Bean and Ham Soup

2 c. dried white beans or 6 c. cooked

2 medium carrots, chopped

1/2 stock celery, chopped

2 T. dehydrated onion or 1 small onion

1 1/2 c. cubed fully cooked ham

1/2 t. salt

1/8 t. pepper

1 bay leaf

5 c. boiling water

1. Rinse and sort beans. Soak beans overnight in water 4" above beans.

2. In morning, discard water and rinse beans again.

3. Boil beans on stove and transfer to crockpot.

4. Add ingredients in order listed. Don't mix.

5. Cook on High 6-7 hrs.

White Bean and Canned Chicken Chili

2 c. dried white beans or 6 c. cooked

1 can chicken

2 Tbsp. dried onion

2 cans chopped green chilies

1 tsp. cumin

1/2 tsp. salt

2 bullion cubes

3 c. reserved water from cooking the beans.

1. Rinse and sort beans. Place beans in bowl covered in 3 inches of water above beans. Refridgerate overnight.

2. Drain and rinse beans again. Place beans and 10 cups of water in pot. Bring to a boil. Reduce heat and simmer 2-3 hrs. or until tender. You may need to add additional water during the cooking process. Reserve 3 c. of water from cooking the beans. Drain the rest of the water.

3. Add reserved 3 c. of water from cooking and the rest of the ingredients. Cover and simmer 30 minutes.

Chicken Minestrone Soup

1/3 c. dried white beans or 1 c. cooked

1 12.5 oz. can of chicken (I get mine @ Costco)

1 Tbsp. minced garlic

1/8 c. dehydrated onions

2 c. celery (can be dehydrated)

1 can diced tomatoes

2 chicken bullion cubes

2 tsp. balsalmic or red wine vinegar

1 tsp. sugar

2 tsp. basil

1 tsp. oregano

salt to taste

5 c. of reserved water from cooking the beans.

1 c. macaroni

1. Rinse and sort beans. Place beans in a bowl covered in 3 inches of water above the beans. Refridgerate beans.

2. Drain and rinse beans again. Place beans and 6 c. of water in a pot. Bring to a boil. Reduce heat and simmer 2-3 hrs. or until tender. You may need to add additional water during the cooking process. Reserve 5 c. of water. Drain the rest of the water.

3. Rehydrate celery (if using dehydrated). Add 5 c. of water reserved from cooking the beans, celery, tomatoes with juice, chicken bullion cubes, herbs, spices, and canned chicken. Cover and simmer 30 minutes. Add pasta and simmer for 15 more minutes.

4. Add additional seasonings if desired.

Reesa's White Cowpoke Bean Soup

2 c. dried white beans or 6 c. cooked

3 T. dried onions

1 Tbsp. minced garlic

8 chicken bullion cubes

1/4 c. dehydrated carrots

1/2 red pepper, diced

1/2 tsp. cumin

1/2 tsp. sage

1/8 tsp. pepper

2 bay leaves

10 c. water

1. Rinse and sort beans. Place in a bowl covered in 3 inches of water above beans. Refridgerate overnight.

2. Drain and rinse beans again. Place beans and 8 c. of hot water in a pot. Bring to a boil. Simmer for 1 hr.

3. Add carrots, red pepper, bullion cubes, spices and bay leaves.

4. Cook for 3-4 hrs. on medium heat or until done.

5. You may need to add more water during the cooking process.

6. Take out the bay leaves before you eat the soup.

Black Bean and Corn Soup

1 c. dried black beans or 3 c. cooked

1-13 1/2 oz. cans mexican stewed tomatoes, undrained

1-13 1/2 oz. can diced tomatoes, undrained

1 can corn, drained

2 T. dehydrated onion

2-3 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. minced garlic

6 c. reserved water from cooking beans

1. Rinse and sort beans. Place in a bowl covered with water 3 inches above beans. Refridgerate overnight.

2. Drain and rinse beans again. Place beans and 10 c. of water in a pot. Bring to a boil. Reduce heat and simmer for 2-3 hrs. or until tender. You may need to add additional water during the cooking process. Reserve 6 cups of water from cooking the beans. Drain the rest of the water.

3. Add the rest of the ingredients. Simmer 20-30 minutes.

Pinto Bean Chili

1 1/2 c. dried pinto beans or 5 1/2 c. cooked

3 cans diced tomatoes

1/8 c. dehydrated onions

2 Tbsp. minced garlic

1 Tbsp. dried parsley

1/2 T. chili powder

1 tsp. salt, or to taste

1/8 tsp. black pepper

1 tsp. ground cumin

1. Rinse and sort beans. Please in large bowl and cover with 3-4 inches of water. Let stand in fridge overnight.

2. Drain and rinse beans again. Place beans and 6 c. of water in a pot. Bring to a boil. Reduce heat and simmer for 2-3 hours or until beans are tender. You may need to add additional water during the cooking process.

3. Drain water. Add rest of ingredients and simmer for 20-30 minutes.