Black Eye Pea Salad
1 pkg. (l lb) frozen black eye peas*
1 cup water
1 sm. red onion finely chopped
half of a large red bell pepper, finely chopped
2 tbs. minced fresh parsley
Dressing
1/4 c. olive oil
2 tbs. vinegar, white
2 tbs. sugar
salt and pepper to taste
optional dash of hot sauce
Heat peas with water to boiling, reduce heat, simmer
and cover until peas are tender. Drain well and cool. Combine with finely
chopped vegetables and parsley and seasons along with dressing .
Dressing should taste piquant. Serve room temperature or well chilled.
*can substitute canned black eyed peas for the frozen and skip cooking them.
Black Eye Pea Soup
5 cans black eye peas with jalapenos (drained)
2 cans Rotel tomatoes
3 cans mushrooms
1/2 pkg. bacon
1 onion (chopped)
1 large can whole tomatoes (crushed up)
Cook bacon until crisp. Drain most of the grease and saute onions till tender.
Crumble bacon and add all ingredients into a 6 qt. crock pot. Cook on low
for about 4 to 6 hours to allow flavors to blend.
This is a very good dish. Good for the New Year for those who eat black
eye peas for good luck.
Broccoli Salad
2 head of broccoli
1 head of cauliflower
1/4 c. raisins
8 slices bacon fried crisp and crumbled
Toss above and add 1/2. c. good mayo or salad
dressing. 1/4 cup sugar and 1 tbs. vinegar.
Cheeseburger Paradise Soup
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 Tbs chopped seeded jalapeno pepper
3 cups water
2 Tbs plus 2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 tsp pepper
2 lbs ground beef
1/2 lb sliced fresh mushrooms
2 Tbs butter
5 cups milk, divided
6 Tbs all-purpose flour
1 package (16 ounces) process cheese (Velveeta), cubed
Crumbled cooked bacon
In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat;
cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).
Servings: 14
Preparation time: 30 minutes
Cooking time: 25 minutes
Ready in: 55 minutes
Cheesy Floret Soup
3 c. fresh broccoli florets
3 c. fresh cauliflowerets
3 celery ribs, sliced
1 sm. onion, chopped
2 c. water
1/2 tsp celery salt
3 tbs butter
3 tbs flour
3.1/3 c. milk
1 lb. Velveeta Cheese, Cubed
In a larege saucepan, combine the first 6 ingredients. Bring to a boil.
Reduce heat; cover and simmer for 12-15 min. or until vegetables
are tender.
Meanwhile, in a sm. saucepan, melt butter; stir in flour until smooth.
gradually stir in milk. Bring to a boil; cook and stir for 2 min or
until thickened. Reduce heat; add cheese. Cook and stir until cheese is melted.
Drain vegetables; add cheese sauce and heat through. 4-6 servings
Chinese Salad
This delicious salad goes with any meat and is popular for Grange Potlucks
Ingredients
2 pkgs (3 oz. pkgs.) ramen noodles
1/4 cup margarine
1/2 cup sesame seed
1 4oz pkg slivered almonds
1 lrg head napa cabbage, chopped
4 green onions, chopped
1/2 cup vegetable oil
1 1/2 tsp soy sauce
1/2 cup sugar
1/4 cup white wine vinegar
Salt and pepper to taste
Discard seasoning packet from ramen noodles. Saute noodles in margarine in skillet. Add sesame seed and almonds. Saute until lightly brown; drain on paper towels. Cool to room temperature.
Combine cabbage and green onions in bowl; mix well.
Combine oil, soy sauce, sugar, vinegar, salt and pepper in bowl; mix well. Add dressing and ramen noodle mixture to cabbage; toss to mix.
Servings: 8
Coke Cola Salad
2 small or 1 large package cherry jello
1 can coke
2 small or 1 large package cream cheese
1 small can crushed pineapple
1 can black cherries
1 cup pecans
Drain cherries and pineapple. Put juice in pan with coke and
bring to boil. Dissolve jello and cream cheese in hot liquid.
Add pineapple, cherries and pecans.Put in mold of your
choosing. Refrigerate overnight to congeal.
Crab and Tomato Salad with Jalapeno Avocado Dressing
I have not tried this yet but it is definitely on the to make list.
Does it not look delicious!
Creamy Chicken Noodle Soup
This soup is very good and very easy to make, I cooked my chicken in the chicken broth and used more than 8 c. since I did it that way.
I used wide egg noodles as I was unable to locate thick noodles. I would suggest on the first cup of milk adding it after you have cooked the vegetables and noodles. Then after that is heated add the last 1/2 c milk and flour you have mixed together,
8 cups chicken broth
2 cups cooked diced chicken
1 cup milk
1 cup thinly sliced carrots
1 cup sliced celery and leaves
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried marjoram
Salt and pepper to taste
6 ounces uncooked thick noodles
1/2 cup milk
1/4 cup all-purpose flour
2 tablespoons butter
In large kettle combine broth, chicken, milk, carrot,
celery, green pepper, onion, garlic, marjoram and salt
and pepper. Cook over medium heat until
vegetables are crisp-tender.
Add noodles and cook until almost done.
In a cup, whisk together milk and flour. Stir into soup
mixture and boil gently for 3 minutes. Stir in butter,
heat through, and serve.
Creamy Fruit Salad
Fresh citrus peel adds a sparkle to this quick and simple fruit salad.
1 1/2 cups LAND O LAKES® Sour Cream
1 cup miniature marshmallows
1 cup flaked coconut
2 (15-ounce) cans fruit cocktail, drained
2 teaspoons grated lemon or orange peel
Chopped Pecans to taste
Fresh mint leaves, if desired
1. Combine all ingredients in medium bowl; mix well. Cover; refrigerate at
least 2 hours.
2. Garnish salad with fresh mint leaves, if desired.
Makes 10 (1/2 cup) servings.
By Ridgely on August 08, 2007
Prep Time: 3 hrs Total Time: 3 hrs Servings: 12-14
About This Recipe
"From Cooks Illustrated "The Best Make Ahead Recipe". The idea being that you don't end up with macaroni salad that dries out. We liked this recipe, it was very creamy and a bit tangy- good! My new favorite. I will probably try some lower fat ingredients next time to lighten it up a bit."
Ingredients
salt
1 lb elbow macaroni
1 large shallot, minced
5 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1/4 teaspoon garlic powder
ground black pepper
2 eggs, hard cooked, peeled and chopped coarse
1 celery rib, minced
3 tablespoons sweet pickle relish
2 tablespoons fresh parsley, minced
1 1/2 cups mayonnaise
1/2 cup whole milk
Directions
Bring 4 quarts water to a boil in a large pot.
Stir in 2 T. salt and the pasta and cook until completely tender. Drain the macaroni in a colander, then rinse until cool.
Meanwhile, combine the shallot, 3 tablespoons of the lemon juice, oil, Dijon, garlic powder, ½ t. salt and a pinch of pepper in a large bowl.
Toss the rinsed pasta with the shallot mixture, then stir in the eggs, celery, pickle relish and parsley.
To Store: Cover the bowl tightly with plastic wrap and refrigerate up until 3 days.
To Serve: Stir in the mayonnaise, milk and remaining 2 T. lemon juice into the salad and season with salt and pepper to taste.
French Bean Soup
2 c. Beans (see below)
1 qt. water
1 ham hock
1/4 tsp. pepper
16 oz. can tomato
l lrg. onion chopped
1 chili pepper chopped
1/4 c. lemon juice
Soak beans overnight, drain & cover with 2 qts water. Add ham hock & pepper cook 1 to 1-1/2 hours. Add remaining ingredients and simmer 1/2 hour more.
Beans: 1 lb. each of the following types of beans. Split Pea, Black Eyed Peas, Red Kidney Bean, Sm. White Bean, Large Lime, Pinto Bean, Lentil, Baby Lima, Great Northern, Black Bean, Pear Barley. These are dried beans.
Frog Eye Salad
1/2 c. sugar
1 tbs. flour
1/4 tsp. salt
1 egg, beaten
3/4 c. pineapple juice
1/2 tbs. lemon juice
6 c. water
1 tbs. cooking oil
8 oz. acini de pepe (tiny round pasta)
1 tsp. salt
1/2 c. miniature marshmallows
1.1/2 c. mandarine oranges
20 oz. can pineapple chunks, drained
1 (6oz) carton cool whip
Combine first 5 ingredients. Cook stirring unti thick.
Add lemon juice, cool. Meanwhile, cook acini de pepep in salted
boiling water to which oil has been added. Drain, rinse
several times. Cool to room temperature. Mix egg mixture with
acini de pepe, stirring lightly. Refrigerate overnight in
airtight container. Add remaining ingredients. Chill
several hours.
Fruit Salad With Lemon Pudding
1 sm. box instant lemon pudding
15 oz. can chunk pineapple
11 oz. can mandarin oranges
1-2 bananas
30 oz. can fruit cocktail
15.1/4 oz. can peaches diced
1-2 apples
nuts(pecans)
grapes optional
Do not drain the juice from cans. Mix all ingredients together except
bananas and let sit for a few hours. Before serving fold in bananas.
This will keep the bananas from turning brown so quickly.
Garden Pasta Salad
Salad:
2 c uncooked rotini pasta (tri-color makes a nice presentation)
1.1/2 c small broccoli florets
1 c diced tomato
1 sm zucchini, halved lengthwise and thinly sliced
1/2 c sliced black olives
1/2 c chopped green pepper
1/2 c chopped red onion (optional)
1/2 c grated Parmesan cheese
Dressing:
2/3 c olive oil
1/3 c red wine vinegar
1 tsp dry mustard
1 garlic clove, crushed
1 tsp salt
pepper to taste
Cook rotini according to pkg directions. Rinse pasta, drain and cool. Place cooked
pasta in large bowl with remaining salad ingredients. In separate bowl, whisk
dressing ingredients with the 10" until smooth and slightly thickened. Pour over
salad and toss lightly to combine. Cover and chill before serving. Serve salad
using pasta server.
8 servings.
Source: Pampered Chef
Jambalaya
4 tablespoons olive oil, divided
1 to 1 1/4 pounds boneless, skinless chicken thighs
1/2 pound hot Italian sausage links or hot smoked sausage
2 tablespoons butter or margarine
1 cup finely chopped onions
1 1/2 cups long-grain rice
1 can (28 oz.) tomatoes in juice, diced (reserve juice)
1 cup chicken broth
1 pound medium peeled and deveined shrimp
1/2 cup finely chopped green bell pepper
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Chopped fresh parsley, for garnish
1. Heat 1 tablespoon oil in medium Dutch oven over medium-high heat. Add
chicken and sausage; cook, stirring occasionally, 8 to 10 minutes until
browned. Transfer to cutting board with slotted spoon; cool and cut into
1-inch pieces. Set aside.
2. While the sausage cools, remove all but 1 tablespoon drippings from
Dutch oven; add butter and melt over medium heat. Add ham and cook until
browned, 3 to 5 minutes. Stir in onions and rice; cook 3 minutes. Add
tomatoes and juice, broth and reserved chicken and sausage. Bring to a
boil, cover and reduce heat to low. Cook until rice is tender and liquid is
absorbed, about 25 minutes.
3. Meanwhile, combine remaining 3 tablespoons oil, shrimp, bell pepper,
thyme, oregano, pepper and salt in medium bowl. Cover with plastic wrap and
refrigerate.
4. When rice is almost tender, heat large nonstick skillet over medium-high
heat. Add shrimp mixture and cook, stirring occasionally, 3 to 5 minutes
until shrimp is cooked through. Stir shrimp in with rice. Garnish with parsley, if desired. Makes 8 servings.
Kim's Chicken Soup
2 Cans Chicken
4-6 Cans Chicken Broth
1-2 Cans Carrots
3-4 Potatoes ( More If You Like Lots Of Potatoes)
2-4 Tbs Butter Or Margarine
1 Onion
2 Cloves Garlic/or 2-3 Tbs. Garlic Powder
Velveeta Cheese/med Size
1 Bag Egg Noodles
In stew pot saute butter onions and garlic til onions is
translucent, add chicken broth, add potatoes & carrots.
Cook till potatoes are done. Add canned chicken and noodles
cook till noodles are done. Add 1/2 the cheese depends how
much cheese you want in it) cook till melted and serve
Lana's Spinach Salad
1-12 oz bag of spinach
3 lrg avocados
4 tomatoes
1 lrg cucumber
1 can garbonzo beans
1 can kidney beans
1 cup pine nuts
Any desired dressing
Can add bacon bits or crumble cooked bacon
Loaded Bratwurst Stew
*Try any meat you like, have used a combination of Kielbasa and chicken breasts, added in extra cabbage and chicken broth.
Makes: 6 servings
Prep: 20 mins
Cook: 6 hrs to 7 hrs (low) or 3-3.5 hours (high)
Ingredients
4 cups coarsely chopped green cabbage -- (about 1/2 of a head)
1 pound smoked bratwurst -- cut into 1/2-inch-thick slices
1 1/2 cups coarsely chopped round red potatoes
3/4 cup chopped red sweet pepper -- (1 medium)
1 medium onion -- cut into thin wedges
14 ounce cans chicken broth
1 tablespoon spicy brown mustard
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon celery seed
Shredded Swiss cheese -- (optional)
Procedure
In a 5- to 6-quart slow cooker, combine cabbage, bratwurst, potatoes, sweet pepper, and onion. In a large bowl, whisk together broth, mustard, vinegar, salt, black pepper, and celery seed. Pour over all in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If desired, top each serving with cheese. Makes 6 servings.
Servings: 6
Yield: 6 servings
Preparation Time: 20 minutes
Cooking Time: 6 hours and 7 minutes
Source: Better Homes & Gardens
Web Page: http://www.bhg.com/recipe/pork/loaded-bratwurst-stew/
Macaroni Salad
1 pound elbow macaroni, cooked as directed on package, rinse well
1 large cucumber, peeled, and diced
1 large ripe tomato, chopped and liquid included
1 med. onion, chopped
1 large bell pepper (capsicum) seeded, and chopped
10 ounces mayonnaise or salad dressing (combination tastes better)
2 tablespoons yellow mustard
2 teaspoons celery seed
2 teaspoons seasoned salt
1/4 teaspoon black pepper
Combine all ingredients, toss to coat, refrigerate overnight or at
least 2 hours. Stir before serving, garnish with parsley sprig and
paprika. Serves 8.
Pasta Salad
6 oz. rainbow spiral pasta
1/2 c. black olives (optional)
1 c. cherry tomatoes, halved
1 sm. red onion , diced
1 c. fresh mozzarella cheese, diced
1/2 c. sun-dried tomatoes
1/4 c. fresh baisl
1 tsp salt
3 tbs. olive oil
1 tbs balsamic vinegar
Cook past and drain . Mix in a large bowl pasta, olives, tomatoes,
onion, mozzarella an sun dried tomatoes. Add fresh basil
and salt and pepper. Mix well. Drizzle with olive oil and
balsamic vinegar. Mix. Chill for about an hour until cold.
PINEAPPLE-CELERY SALAD
15-1/4 ounces canned pineapple chunks -- drained
2/3 cup chopped celery
1/2 cup chopped pecans
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon paprika
1 small head of lettuce -- shredded
11 ounces canned mandarin oranges in light syrup -- drained.
Combine pineapple, celery, pecans, mayonnaise, salt, and paprika, mixing
well. Chill. Arrange lettuce on individual salad plates; top with pineapple
mixture. Garnish with mandarin oranges. Yield 6 servings..
Romaine Lettuce/Blue Cheese Salad
Salad:
1 head Romaine Lettuce, torn up
1/2 - 1 head Iceberg Lettuce, torn up
1-medium size red onion, thinly sliced
1 average size wedge of blue cheese, crumbled
bacon to liking, cooked and crumbled
Dressing:
1 c oil
1/2 c white vinegar
1/2 c sugar
1 tsp salt
1 tbs garlic powder
Mix together dressing ingredients and toss well with salad.
Sesame Snow Pea and Asparagus Salad
1.1/2 c cooked brown rice ( I did use more than called for)
2 tbs canola oil
2 tsp sesame oil
3 tbs light soy sauce
1/2 lb snow peas, trimmed and cooked
1/2 lb fresh asparagus, trimmed and cooked
3 tbs sesame seeds, toasted
3 scallions, sliced
1/4 tsp crushed red pepper flakes (optional)
In a large serving bowl, toss the rice and with canola oil, sesame oil, and soy
sauce. Stir in the snow peas, asparagus and sesame seeds and toss to
combine. Sprinkle with the scallions and red pepper flakes.
239 calories, 9 g fat, 1 g saturated fat, 6 g protein, 31 g carbohydrates, 5 g
dietary fiber, 9 mg cholesterol, 314 mg sodium
Smoked Sausage Soup
This rich soup is packed with vegetables, sausage and chicken. I guarantee it's
unlike any other soup you've ever tasted.
2 cups chopped onions
2 tablespoons butter
2 cups cubed cooked chicken
1 pound smoked sausage, cut into bite-size pieces
3 cups sliced celery
3 cups sliced summer squash
2 cups chicken broth
1 can (8 ounces) tomato sauce
1/4 cup minced fresh parsley
2 tablespoons cornstarch
2 tablespoons poultry seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Liquid Smoke, optional
1/2 teaspoon pepper
In a small skillet, sauté onions in butter until tender. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients. Cook on high for 5-8 hours or until vegetables are tender. Yield: 6-8 servings (2-1/2 quarts). Editor's Note: The stew may also be cooked in a Dutch oven on the stovetop. Cover and simmer for 1-1/2 hours.
Tips: I used zucchini instead of yellow squash and used smoked turkey sausage .
I also cooked it on top of the stove added more broth than it called for, used canned chicken, all white meat. I omitted the liquid smoke, forgot to use it but it was really good w/o it.
Soy Minestrone
1 tbs. extra-virgin olive oil
1 med. onion, chopped (1.1/2 cups)
1 med. carrot, chopped (1/2 cup)
4 c. vegetable broth
1/4 lb. red new potatoes, cut into 1-inch chunks (1 cup)
1 c. canned plum tomatoes, with juice
1 c. frozen soybeans (edamame-also known as sweet beans, remove from pods)
1 sm. zucchini, chopped (1 cup)
1/2 c. cut green beans (1-inch pcs.)
3 large leaves Swiss chard, green part only, cut crosswise into 1/2 inch
wide strips (2 cups)
1/8 tsp crushed red pepper flakes (optional)
1/2 c. dry ditalini pasta or any small pasta shape
Salt and freshly ground black pepper to taste
In medium Dutch oven, heat oil over medium-high heat. Add onion and carrot and cook until onion is softened, stirring occasionally, 6 to 8 minutes.
Add broth and potatoes and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 6 minutes.
Stir in tomatoes with their juice, soy-beans, zucchini, green beans, chard and red pepper flakes if desires.
Increase heat to medium-high and bring to a boil. Stir in pasta, reduce heat to low and simmer until pasta is tender, 10 to 15 minutes. Season with salt and pepper.
Strawberry Spinach Salad
Ingredients for 6 servings:
1/2 c Raspberry vinegar
1/2 c Vegetable oil
1 c -Water
3 Shallots; finely chopped
2 pt Strawberries;fresh
1 lb Spinach;fresh, trimmed(500g)
Preparation: Make a salad dressing by combining vinegar, oil and water.
Add chopped shallots and pepper to taste. Arrange sliced strawberries
in a spiral formation on the spinach and drizzle with the dressing.
Taco Salad
l lb. Hamburger/Ground Turkey
1 can kidney beans
1 sm. onion, chopped
4 diced tomatoes
8 oz. grated cheddar cheese
1 head lettuce, torn bite size
1 bag tortilla chips, crushed
Cook ground meat preferably in microwave in a Tupperwave colander and 1.3/4 qt. casserole dish till done. Combine all ingredients, except the tortilla chips, in the Tupperware fix'n mix bowl or the Thatsa bowl. To serve, have guests place crushed tortilla chips on their plate and put salad on top. Serve with salsa, Catalina or Italian dressing.
As you might can tell I sell Tupperware. Cooking your hamburger meat in the microwave in a colander cuts down on the amount of bad fat that you eat. This fat normally is absorb by the meat when you fry it stove top. Another point about microwave cooking,you use less energy and fewer spices than
you normally would use cooking on your range. Microwave cooking is a cooking system that allows you to use about a 1/4 of the amount of seasonings and you also use alot less energy. If you live in a Southern state you are already experiencing hotter weather and anytime you can
cook without having to generate excess heat will be an added bonus.
Taco Soup
Tomato Mozzarella Salad
3 large tomatoes, sliced
8 oz. mozzarella, sliced
1/4 c. olive oil
1/4 tsp salt
1/8 tsp pepper
1/4 c. minced fresh basil
garlic seasoning mix
On a large serving platter, alternate tomatoes and mozzarella
slices. In a jar with a tight fitting lid, combine oil salt and pepper;
shake well. Drizzle over tomatoes and mozzarella. Sprinkle
with garlic seasoning mix and basil. 6-8 servings.
Tomato Soup and Pasta
1 c. (28 oz.) whole peeled tomatoes, with juices
2 tsp olive oil
3 cloves garlic,minced
1 sm. yellow onion, chopped (about ½ c.)
2 c. reduced-sodium chicken broth
1 med. carrot, chopped (about ¾ c.)
¾ c. chopped celery
4 oz. pasta shells or elbow macaroni
2 tbs. chopped fresh parsely
¼ tsp freshly ground black pepper
Chopped fresh parsley for garnish
1. Drain tomatoes in a strainer set over a small bowl. Set aside. In a blender or
food processor fitted with the metal blad, process tomatoes until smooth.
2. In a medium saucepan, heat oil over medium-low heat. Add garlic and
onion; cook, stirring frquently, for 2 min. Stir in tomatoes. Reduce heat to
low and simmer, stirring occasionally, for 10 min.
3. Stir in reserved tomato juice, broth, carrot, celery, pasta, parsley, and
pepper. simmer until vegetables are tender, about 25 to 30 min. Ladle soup
into serving bowls. Garnish with parsley. Serve Immediately.
Turkey Sausage Jambalaya
3/4 lb. reduced-fat smoked turkey sausage, cut into 1/4" slices
1/2 c. chopped onion
1/2 c chopped green pepper
1 tsp minced garlic
1 tbs canola oil
1.1/2 c water
1/2 c uncooked long grain rice
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp hot pepper sauce
1 can (14.1/2 oz) diced tomatoes with green chilies, undrained
1/2 lb. uncooked med. shrimp, peeled and deveined
In a large saucepan, saute sausage, onion, green pepper and garlic in
oil until vegetables are tender. stir in the water, rice, salt, cayenne and
hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15
min or until rice is tender. Add the tomatoes and shrimp; cook and stir
until shrimp turn pink. 4 servings.
White Chili
3-15 oz. cans great northern, pinto, or cannelloni beans, drained
2½ c. chopped cooked chicken
1 c. chopped onions
1½ c. chopped red, green, and/or yellow sweet pepper
2 jalapeno chili psppers, stemmed and chopped
2 cloves garlic, minced
2 tsp ground cumin
½ tsp salt
½ dried oregano, crushed
3½ cups chicken broth
***************
Shredded Montery Jack Cheese (optional)
Broken Tortilla Chips (optional)
1. In a 3-5 quart crockpot combine the drained beans, chicken
onion, sweet pepper, jalapeno peppers, garlic, cumin, salt
and oregano. Stir in chick broth.,
2. Cover: Cook on low-heat setting for 8 to 10 hours or
high-heat for 4-5 hours.
3. Ladle the soup into bowls. Top each serving with some cheese
and tortilla chips, if desired. Makes 8 servings.
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