World's Best Bean Soup Mix Tex-Mex Meatball Soup Baked Potato Soup
World's Best Bean Soup Mix
MIX 1 pound navy beans 1 pound great northern beans 1 pound pinto beans 1 pound red beans 1 pound
fried soybeans 1 pound yellow split peas 1 pound green split peas 1 pound black eyed peas 1 pound
dried lentils 1 pound dried lima beans 1 pound dried baby lima beans 1 pound pearl barley soup: 1
package bean soup mix 2 quarts water 1 ham hock 1-1/4 teaspoons salt
1/2 teaspoon pepper 1 large onion, chopped
2/4 teaspoon chili powder 16 ounces can tomatoes 1 clove garlic, minced 3 tablespoons lemon juice
Mix: Use 2 cup portions for soup mix packets. Store in an airtight container. World's Best Bean
Soup: Rinse beans. Soak overnight in cold water to cover. Drain, mix with water, ham hock, salt
and pepper. Bring to a boil; reduce heat, cover and simmer until beans are tender, about 1 1/2
hours. Add remaining ingredients; simmer 30 minutes. Remove ham hock,
Source: The Perfect Mix by Diane Phillips
Servings: 40
Tex-Mex Meatball Soup
1 Onion 1 Zucchini
1/2 Pound Ground beef 1 Teaspoon Chili powder Salt and pepper 1 Tablespoon Oil
2/2 Teaspoon Ground cumin
3/2 Teaspoon Oregano 1 Pound Canned tomatoes 1-1/3 Cups Beef stock or broth
4/8 Teaspoon Hot pepper sauce
Chop onion. Cut zucchini into 1 inch pieces. Combine beef, chili powder, salt and pepper into 1
inch balls. In Dutch oven, heat oil over medium heat. Add meatballs and brown well - remove
meatballs and lower heat. Add onion and zucchini. Cover and cook 5 minutes. Stir in cumin, oregano,
tomatoes with their juice stock, hot pepper sauce, salt and pepper. Cover and simmer for 15
minutes. Add meatballs, heat thoroughly. * use 1 pound ground beef if you like a lot of meat in
your soup. Debbie Blakeslee
Servings: 1
Baked Potato Soup
5/4 cup (1/2 stick) butter or margarine
6/4 cup chopped onion
7/4 cup all-purpose flour 1 can (14 1/2 oz.) chicken broth 1 can (12 fl. oz.) Nestle Carnation
Evaporated Milk 2 large or 3 medium baking potatoes, baked or microwaved salt and ground black
pepper to taste 4 strips bacon, cooked and crumbled
8/2 cup (2 oz.) shredded cheddar cheese 3 tablespoons sliced green onion
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2
minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato
pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally,
until mixture just comes to a boil. Dice remaining potato skin and potato(es); add to soup. Heath
though. Season with salt and pepper. Top each serving with bacon, cheese and green onion.
Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onion.
Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the
soup when adding the broth. Proceed as above.
Makes 4 servings
Servings: 4
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗