Chili Verde

1 lb leab pork-cut into 1 inch pieces (we skip the pork go vegetarian style)
1 Tbsp oil
1-2 green bell peppers-diced
1 can green chili's
1/2 bunch green onion, chopped
1 clove garlic, crushed
2 tsp cumin (i don't use this, we use chili powder)
1 tsp oregano
2 tsp chopped cilantro
1 bay leaf
1 can veggie stock
1 can garbonzo beans or white beans
1 can black beans
3/4 Tbsp cornstarch
1 1/2 Tbsp water
1 large avocado
2 Tbsp lime juice (divided)

optional:
mozzarella cheese, sour cream

If using pork heat oil and lightly brown the pork cubes over high heat and brown in a couple batches if needed. Add to crockpot. Saute green peppers, onions, garlic and cummin. Add to crockpot with gan of green chili's, 1 Tbsp lime juice and other herbs and the veggie stock. Cook on low 5-6 hours or until meat is tender. If using meat, if no pork, cook low a couple hours.Add the beans during the last 45 min. Mix the cornstarch with water and add stirring constantly until the liquid thickens and clears. Temove the bayleaf. Toss the avocado in lime juice. Servein bowls. Add a few pieces of avocado, fresh cilantro on top. Serves well with tortilla chips or tortillas.

*also tastes good with chicken instead of pork.
*make anough for two meals and thicken the leftovers to use in tortillas kinda like green enchilladas.
*fun "green" meal for st. patricks day too

Almost Famous Black Bean Soup

1 1/2 c. black beans (measured dry, then cook them) or use 2-3 cans of black beans
2 Tbsp olive oil
2 garlic cloves-chopped up
1 Tbsp onion powder or 1/3 c. diced fresh onion
1 Tbsp. red pepper flakes
1 tsp. sea salt (or salt)
1 tsp ground black pepper
a little cayenne pepper to taste
1 can veggie broth
1 can crushed tomatoes
1 can corn or 2 c. frozen corn
water
tortiallas or tortilla chips
fresh cilantro

*optional on top
sour cream
cheese
Avocado pieces

After your beans are cooked, take about a cup of bean and blend with the can of veggie broth. Return to pot of beans.
In a pan, saute garlic, oil, and red pepper flakes on medium heat till garlic is tender. Put into pot of beans. Add crushed tomatoes, ground black pepper, cayenne and corn and let simmer 10 minutes.

Serve with fresh cilantro and any other toppings and eat with chips or tortillas.

*Add some brown rice for a meal with complete protein instead of tortillas.
*For the most part you can sub most of the ingredients from food storage, powdered garlic, onion, canned items, and homemade tortillas
*If you can't handle the red pepper flakes, cummin or taco seasoning may be substituted

Easy Tomato Basil Soup

Fresh Ingredients:

Optional Garnishes: Fresh Basil, Parmesan Cheese, Sour Cream

Storage Ingredients:
2 cans tomato sauce (14 oz. each)
1 can evaporated milk (12.5 oz.)
1/4 – 1/2 teaspoon dried basil leaves

Combine tomato sauce, evaporated milk, and dried basil (or substitute with fresh basil if available) and heat. Serve with grated cheese and a dab of sour cream if desired.

(From http://www.idareyoutoeatit.com/)

Taco Soup

1 onion, chopped (or 1/4 cup dried onions)
1 (16 ounce) can red chili beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can refried beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can of chicken stock
2 (10 ounce) cans diced tomatoes, undrained
1 can chopped green chilies, drained
1 (1.25 ounce) package taco seasoning
1 (12.5 ounce) can chicken, undrained
sliced olives (optional)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, diced tomatoes, green chilies, canned chicken, and olives in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker to low heat, cover, and cook for 5 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Wheat Chili

I was pleasantly surprised at how this came out. It makes quite a bit so you may want to half the recipe or at least half the amount of wheat and water used if making for a family of two.

1-3/4 c. wheat
8 c. water

Place wheat and water in a pot and bring to boil then simmer 25 minutes. Turn off heat and let soak for 2 1/2 hours, drain water then rinse. Set aside.

1 lb. hamburger (optional)
1 onion, chopped
1 clove garlic
1 pkg onion soup (optional)
1/2 tsp. salt (add more if desired)
1 16oz. can diced tomatoes
1 15oz. can tomato sauce
1-2 cans of Kidney beans
2 tsp. chili powder
1 tsp cumin

Brown the hamburger (if using) then add the remaining ingredients, let simmer for 30 minutes. Add the wheat and mix together then pour mixture into a 9x13 baking pan and bake at 350 degrees for 30 minutes.

Creamy White Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 c. chopped onion
2 cloves garlic, minced
1 tbsp. oil
3 cans white beans, drained and rinsed
1 can chicken broth
1 (4-oz.) can chopped green chilies
1 tsp. salt
1 tsp. oregano
1 tsp. cumin
1/2 tsp. pepper
1 c. sour cream
1/2 c. whipping cream

Saute chicken, onion and garlic in oil until chicken is no longer pink. Place in large pot. Add beans, broth, chilies and seasonings. Bring to boil, simmer uncovered 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately with tortilla or corn chips. Also good in bread bowls. Very easy and so good!

Chicken & Wild Rice Soup

yields: 8 large servings

1 lb cubed chicken
1/2 C. butter
1 finely chopped onion
1/2 to 1 C. frozen corn or carrots (I used a can of corn)
3/4 C. flour
61/2 C . chicken broth
2 C. cooked wild rice (from a box or other)
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp mustard powder
1/2 tsp dried parsley
2 C. half & half (or milk)
*2 C. slivered almonds (optional)

Cook wild rice and set aside. Melt butter in large saucepan. Add onion and chicken. Saute 5 mins or until done. Add flour and stir well. Pour chicken broth into pot, stir constantly then simmer over medium heat. Add the rice and rest of ingredients, except half & half/milk. Stir until blended. Then add half & half/milk. Simmer 30 mins to 1 hour. Do NOT let boil.
Serve in a bread bowl, or your with favorite bread or salad.

Cheesy Potato Soup

4 medium potatoes, diced
1 large onion, chopped
1 quart water
1/4 cup (1/2 stick) butter or margarine
3 tablespoons flour
1/2 cup milk
1 1/2 cups (6 oz.) shredded sharp cheese (I use mild cheese)
1 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon ground pepper
Chopped chives (optional)

Combine potatoes, onion and water in heavy saucepan. Bring to boil, reduce heat and simmer until tender, about 20 minutes. In heavy skillet melt butter; add flour; cook and stir until mixture bubbles. Remove from heat; stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings. Serve topped with chopped chives. Serves 4 to 6

Refried Bean Soup

2 teaspoons olive oil
1 large onion (for 1 cup chopped)
1 medium green bell pepper (for 1 cup chopped)
2 teaspoons bottled minced garlic
1 can (14.5 oz.) vegetable broth or fat-free chicken broth
1 can (14.5 oz.) Mexican-style stewed tomatoes
1 can (15.5 oz.) black beans
1 can (15.5 oz.) red kidney beans
1 can (16 oz.) fat-free refried beans
1/4 teaspoon ground cumin
Black pepper to taste

Heat the oil in a 4.5 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high, and cook for 2 to 3 minutes or until the vegetables are tender.

Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4.

Pioneer Stew

1 1/4 cups (8 oz.) dried pinto or kidney beans
3 cups cold water
2 bay leaves
1 teaspoon salt
1/2 to 1 lb. ground beef
1/2 cup onion, chopped
1/2 cup green pepper, finely diced
1 can (1 lb.) whole kernel corn, drained
1 can (1 lb.) tomatoes, undrained
1 1/2 teaspoons chili powder
1 teaspoon salt
1 tablespoon flour
1/2 cup (2 oz.) sharp Cheddar cheese, shredded

In large saucepan place washed and drained beans, cold water, bay leaves and 1 teaspoon salt. Bring to boil; cover and simmer 2 minutes. Remove from heat; let stand for 1 hour. Return to heat; simmer 1 1/4 hours. In skillet cook ground beef, chopped onion and green pepper until meat is browned and vegetables are tender; drain off fat. Add meat to mixture, corn, tomatoes, chili powder and salt to taste to beans; simmer 20 minutes. Combine flour with 2 tablespoons water. Stir into stew; cook and stir until bubbly. Stir in cheese. Serves 8.

Zucchini Garden Chowder

I try to make this at least once a summer because it is so delicious!

2 med zucchini, chopped
1 med onion, chopped
2 T minced fresh parsley
1 t dried basil
1/3 c butter or margarine
1/3 c all-purpose flour
1 t salt
1/4 t pepper
3 c water
3 chicken bouillon cubes
1 t lemon juice
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (12 oz) evaporated milk
1 pkg (10 oz) frozen corn, or one can, drained
1/4 c grated Parmesan cheese
2 c shredded cheddar cheese

In a soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in the water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn in tender. Just before serving, stir in cheeses until melted.

Yield: 8-10 servings (about 2 1/2 quarts)