Stir-Fried Green Beans and Pepper
1/2 pound green beans
1 medium yellow or red bell pepper
1/4 cup water
1 tablespoon vegetable oil
2 teaspoons chopped fresh marjoram
OR
1/2 teaspoon dried marjoram leaves
Cut off ends of green beans and discard. Cut beans crosswise in half.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut bell pepper into 1/2-inch pieces.
Heat the water and beans to boiling in the skillet over high heat. Reduce
heat just enough so water bubbles gently. Cover and cook about 5 minutes
or until beans are crisp-tender when pierced with a fork. Larger, more
mature beans will need to cook longer than young, small beans. If
necessary, drain off any excess water.
Add the bell pepper and oil to the beans in the skillet. Increase heat to
medium-high. Stir-fry with a turner or large spoon about 2 minutes,
lifting and stirring constantly, until bell pepper is crisp-tender when
pierced with a fork. Stir in marjoram.
Cook:
“0:08″
Per serving: 54 Calories (kcal); 4g Total Fat; (53% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 10-inch skillet
Tips
To do ahead, wash and cut up green beans and bell pepper. Store
airtight in refrigerator until needed.
Drain any remaining water from the beans by pouring them into a
strainer or colander. Then return them to the skillet.
Green and Yellow Wax Beans
1 pound green or yellow wax beans
When Shopping: The wax bean is a pale yellow variety of green bean. For
green or yellow beans, look for long, smooth, crisp pods with
fresh-looking tips and bright green or waxy yellow color. Wrap airtight
and store in the refrigerator up to 5 days.
Preparing for Cooking: Wash beans, and cut off ends. Leave whole, or cut
crosswise into about 1-inch pieces. To save time when cutting, place 3 to
4 beans side by side on a cutting board, and cut off all the ends at one
time.
Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a
medium saucepan (about 2-quart size). Add the beans. Cover and heat to
boiling over high heat. Once water is boiling, reduce heat just enough so
water bubbles gently. Cook uncovered 5 minutes. Cover and cook 5 to 10
minutes longer or until crisp-tender when pierced with a fork; drain in a
strainer.
Steaming: Place a steamer basket in 1/2 inch of water in a skillet or
saucepan. The water should not touch the bottom of the basket. Place beans
in basket. Cover tightly and heat to boiling over high heat. Once water is
boiling, reduce heat to low. Steam covered 10 to 12 minutes or until
crisp-tender when pierced with a fork.
Microwaving Pieces: Place beans and 1/2 cup water in a 1 1/2-quart
microwavable casserole. Cover with plastic wrap, folding back 2-inch edge
to vent. Microwave on High 9 to 12 minutes, stirring every 5 minutes,
until crisp-tender when pierced with a fork. Let stand covered 5 minutes;
drain in a strainer.
1 pound is enough for 4 servings
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 31 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Black Bean Soup
1 medium onion
1 large clove garlic
1 medium carrot
1 medium stalk celery
Parsley sprigs
1 slice bacon
1 (14 1/2 ounce) can ready-to-serve chicken broth
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper
1 (15 ounce) can black beans
4 lemon wedges
Peel and chop the onion. Peel and finely chop the garlic. Peel and
coarsely chop the carrot. Coarsely chop the celery.
Rinse sprigs of parsley with cool water, and pat dry with a paper towel.
Chop enough parsley leaves into small pieces on a cutting board using a
chef’s knife to measure about 2 tablespoons, or place the leafy portion of
the parsley in a small bowl or cup and snip into very small pieces with
kitchen scissors. Discard the stems.
Cut bacon slice crosswise into 1/2-inch strips. Cook the bacon strips in
the saucepan over medium heat 1 minute, stirring constantly. Do not drain.
Add the onion and garlic to the bacon. Cook about 5 minutes, stirring
frequently, until onion is tender when pierced with a fork and beginning
to turn yellow. Bacon will still be soft. Remove the saucepan from the
heat.
Stir in the chicken broth, carrot, celery, parsley, oregano and red
pepper. Heat to boiling over high heat. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook 10 minutes.
While broth mixture is cooking, drain the black beans in a strainer, and
rinse with cool water.
Measure out 1/2 cup of the beans. Place the 1/2 cup beans in a small bowl,
and mash them with a fork.
Stir the whole beans and the mashed beans into the broth mixture. Cook
about 1 minute or until beans are heated. Serve soup with lemon wedges.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:30″
Per serving: 131 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 20g Carbohydrate; 1mg Cholesterol; 993mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: medium or large saucepan (2- or 3-quart size)
Tips
To make this a meatless soup, substitute 1 tablespoon vegetable
oil for the bacon, and use vegetable broth instead of chicken
broth.
The bacon will be easier to cut up if you place it in the freezer
for 5 minutes first.
Before adding the chicken broth, remove the saucepan containing
the hot bacon fat and onion from the heat to prevent spattering
and steam.
Beef with Pea Pods
1 pound beef boneless sirloin steak
1 clove garlic
Hot Cooked Rice — (below)
1 tablespoon vegetable oil
1/4 teaspoon salt
Dash pepper
2/3 cup beef broth
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon finely chopped gingerroot
OR
1/4 teaspoon ground ginger
1 (6 ounce) package frozen snow (Chinese) pea pods — thawed*
HOT COOKED RICE
1 cup uncooked regular long-grain white rice
2 cups water
Cut and discard most of the fat from the beef. Cut the beef with the grain
into 2-inch strips, then cut the strips across the grain into 1/4-inch
slices. Peel and finely chop the garlic.
Prepare Hot Cooked Rice. While the rice is cooking, continue with the
recipe.
Heat the skillet over high heat 1 to 2 minutes. Add the oil to the hot
skillet. If using a wok, rotate it to coat the side with oil. Add the beef
and garlic to the skillet. Stir-fry with a turner or large spoon about 3
minutes, lifting and stirring constantly, until beef is brown.
Sprinkle salt and pepper over beef, and stir in the broth. Heat to boiling
over high heat.
Mix the cornstarch, water and soy sauce, and stir into the beef mixture.
Cook, stirring constantly, until the mixture thickens and boils. Continue
boiling 1 minute, stirring constantly. The sauce will be thin.
Stir in the gingerroot and pea pods. Cook uncovered about 2 minutes,
stirring occasionally, until pea pods are crisp-tender when pierced with a
fork. Serve over rice.
HOT COOKED RICE:
Heat the rice and water to boiling in the saucepan over high heat,
stirring occasionally to prevent sticking. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook about 15
minutes or until rice is fluffy and tender.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:08″
Per serving: 395 Calories (kcal); 9g Total Fat; (22% calories from fat); 32g Protein; 43g Carbohydrate; 66mg Cholesterol; 676mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 2-quart saucepan; 10-inch skillet or wok
Lighter Beef with Pea Pods: For 4 grams of fat and 320 calories
per serving, omit the oil and use a nonstick skillet or wok. Spray
the room-temperature skillet or wok with cooking spray before
heating in step 3.
Tips
For easy preparation, place beef in the freezer for 1 hour before
slicing; it will be easier to slice when partially frozen.
For more flavor, use any leftover beef broth to replace part of
the water used for cooking the rice.
*Place frozen pea pods in a strainer, then run cold water over
them until the pea pods can be separated easily.
SPICY REFRIED BEAN DIP
* 2 cans refried beans, (16ounce each)
* 1 package taco seasoning mix, about 1 1/4 oz
* 1/2 cup chopped onion
* 2 cups Monterey jack cheese, shredded
* a few drops Tabasco sauce, to taste
* chopped jalapeno or mild chiles, to taste
Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the slow cooker/Crock Pot; stir well. Stir in chopped chiles. Cover and cook on low until cheese is melted, about 1 hour; add a little water if mixture seems too thick. Serve from the slow cooker/Crock Pot with French bread, crackers, or chips.
Makes about 4 cups.
SOUTHERN STYLE GREEN BEAN & POTATO CASSEROLE
4 to 6 medium red potatoes, sliced about 1/4″ thick (peeled or not)
4 to 5 cups whole fresh green beans, trimmed
6 slices bacon, diced fried and drained
2 tablspoons minced dried onion
1 can 98% fat free cream of celery soup
salt and pepper to taste
Place sliced potatoes and green beans in slow cooker/Crock Pot; add other ingredients. Cover and cook on low 7 to 9 hours.
Serves 4 to 6.
REFRIED BEAN DIP
* 1 (20 oz can) refried beans
* 1/4 teaspoon salt
* 1 cup shredded cheddar cheese
* 1 (4 oz can) chopped green chiles
* 2 tablespoons bottled taco sauce
* 1/2 cup chopped green onions
* tortilla chips
In Crock Pot combine beans with cheese, chiles, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.
MEXICAN CHILI
2 (15 1/2 oz.) cans red kidney beans, drained
1 (28 oz.) can tomatoes, cut up
1 c. chopped celery
1 c. chopped onion
1 (6 oz.) can tomato paste
1/2 c. chopped green pepper
1 (4 oz.) can green chili peppers, drained and chopped
2 tbsp. sugar
1 bay leaf
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dried, crushed marjoram
Dash of pepper
1 lb. ground beef
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!
ITALIAN GREEN BEANS
1/3-1/2 lb. sweet Italian sausage
15 oz can stewed tomatoes, chopped
4 cans(8 oz) sliced mushrooms (do not drain)
1/4-1/2 tsp. onion &/or garlic powders
1/2 tsp. basil &/or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese
Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix. Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours; or in a slow cooker on low up to 3 hours.
GREEN BEAN AND POTATO CASSEROLE
* About 6 cups fresh trimmed and cut green beans (about 2 pounds) or 2 16-ounce
packages frozen cut green beans
* 4 to 6 medium red-skinned potatoes, sliced about 1/4-inch
* 1 large onion, sliced
* 1 teaspoon dried dill weed
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 can cream of chicken soup or other cream soup, undiluted, or use about 1 cup of homemade seasoned white sauce, velouté or cheese sauce
- margarine
Spray the crockpot with cooking spray or lightly grease with butter or margarine.
Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt and pepper as you go. Dot with margarine, about 1 tablespoon total, and add about 2 tablespoons of water. Cover and cook on HIGH for 4 hours (LOW, about 8 hours). Stir in soup or sauce; turn to LOW and cook an additional 30 minutes or leave on WARM
(Smart-Pot) until serving time or up to 4 hours.
Serves 6 to 8.
Note: Add bits of cooked bacon for extra flavor.
CROCKPOT SPLIT PEA SOUP
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.
CROCKPOT CREOLE BLACK BEANS
1 to 2 pounds Smoked sausage, cut into 1″ slices
3 15 oz cans black beans, drained
1 1/2 cups Onions — chopped
1 1/2 cups Green pepper, chopped
1 1/2 cups Celery, chopped
3 cloves Garlic, minced
2 teaspoons Leaf thyme
1 1/2 teaspoons Leaf oregano
1 1/2 teaspoons White pepper
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1 Chicken bouillon cube
5 Bay leaves
1 can 8-oz. tomato sauce
1 cup Water
Hot boiled rice
-Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot.
Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves. Serve over cooked rice.
Serves 6 to 8.
CROCKPOT CHILI WITH 4 KINDS OF BEANS
1-2 pounds browned ground beef
2 cans chili hot beans
2 cans dark red kidney beans, drained
2 cans pinto beans, drained
2 cans kidney beans, drained
2 cans rotel tomatoes
1 package chili seasoning
Put all ingredients in Crock Pot and cook on low all day (about 10 hours).
CROCKPOT BOSTON BAKED BEANS
1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
-Rinse beans with cold running water and discard any stones or shriveled beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in a 6-qt sauce pot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
-In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended.
-Cover CP with lid and cook beans on low setting about 14 hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving.
CROCKPOT BLACK EYED PEAS AND OKRA
2 (16 oz each) packages frozen Black Eyed peas
2 cups water
1 (15 oz) can Ranch Style Beans with Jalapenos undrained
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 (12 to 16 oz)package frozen sliced okra
1 can Ro Tel tomatoes and Green chiles
Dump all ingredients in Crock Pot. Cook on low 8 to 10 hours. May take even longer.
I start mine on high for several hours, then switch to low for the remaining time.
VARIATION: Substitute 4 (15oz) cans of canned Black Eyed peas (undrained) and omit the water.
CROCKPOT BLACK EYED PEAS
1 16 oz bag of dried black-eyed peas
1 small ham hock
1 14 1/2 oz can of diced tomatoes with jalapenos
1 14 1/2 oz can of diced tomatoes with mild green chiles
2 10 1/2 oz cans of chicken broth
1 stalk of celery, chopped
salt and pepper to taste (it doesn’t need much, if any)
Pre-soak black-eyed peas according to the instructions on the bag. Combine all ingredients and cook on low for 8-10 hours.
Serve on New Years Day for good luck!
CROCKPOT BLACK BEAN SOUP
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chiles
1 can, 14.5 oz,Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin (I omitted this)
1/2 tsp. dried minced garlic
Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho. Cover and cook on high 5 to 6 hours. Makes 8 cups. You can cook it low all day.
Serve it with shredded cheddar and fat free sour cream.
CROCKPOT BLACK BEAN CHILI WITH PORK
1 lb. boneless pork, cut into cubes
2 (16 oz.) cans black beans, drained
1 red or yellow bell pepper, chopped
1 med. tomato, peeled, seeded and chopped
1 sm. red onion, thinly sliced
1 clove garlic, crushed
1/2 t. ground cumin
2 t. chili powder
1/2 t. salt
1 can tomato sauce
1/2 c. sour cream
2 T. chopped cilantro
In a crockpot, stir together pork, beans, bell pepper, tomato, onion, garlic, cumin, chili powder, salt, and tomato sauce. Cover and cook on low 8 to 9 hours. Spoon into bowls and top with sour cream and cilantro.
CROCKPOT BLACK BEAN CHILI
3/4 cup cooked black beans
1 lb. stew beef, cubed
3 tablespoons oil
1/4 cup chopped onion
1/4 cup chopped green peppers
1/2 cup diced green chilies
3 tbsp. tomato paste
3 to 4 beef bouillon cubes, or beef base
1/4 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. salt and pepper
1 cup shredded Monterey Jack OR cheddar cheese
Brown stew beef in oil with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low. Sprinkle cheese over individual servings.
CROCKPOT BEEF TACO BEAN SOUP
2 lbs. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion - chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese
Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.
CROCKPOT BEEF AND BEANS
1 1/2 lbs of stewing beef
1 tbsp. prepared mustard
1 tbsp. taco seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 garlic cloves minced
1 can 16 oz diced tomatoes, undrained
1 med. onion chopped
1 can Kidney beans rinsed and drained
1 can chili beans
(I also added 1 can of black beans)
-Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. Add beef and toss to coat!
-Put the beef in your crock pot and add the rest of the ingriedients. Cover and cook for 6 -8 hours on LOW.
-Serve over yummy hot rice!
CROCKPOT BEANS
1 lb. ground beef
3/4 lb. fried crumbled bacon
1 c. chopped onions
1 c. ketchup
1/4 c. brown sugar
1/2 tsp. pepper
1 tsp. hickory smoke flavoring
1 lb. can each pork and beans, lima beans, butter beans, and kidney beans
-Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.
CROCKPOT BAKED BEANS III
2 cans canellini beans
2 cans black beans
2 cans red kidney beans
1 can chick peas
2 diced onions
2 tablespoons mustard (from the fridge - the wet kind)
1 cup molasses
1/2 cup brown sugar
3/4 cup maple syrup
Rinse and drain beans and set aside.
On bottom of crockpot place diced onions, then dump on beans (don’t mix just dump
‘em all on). Then drizzle on all other ingredients. Mustard stays lumpy - it’s ok.
If you wish to add bacon - pre cook 1 lb. crumble and put over top of entire
mixture.
DON’T STIR. It will look dry for awhile. Crock Pot on High for 6-8 hours (I do 5-6)
stirring once about 3/4 of the way through.
Serve. Enjoy!!
CROCKPOT BAKED BEANS II
1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
dash pepper
Directions:
Put all ingre. in crock pot cook 4-6 hrs on low. The longer you cook it the better it will taste.
CROCKPOT BAKED BEANS I
1 pound dried small white beans — rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion — chopped
1/4 pound salt pork — cut into 1″ cubes
1 tablespoon dijon-style mustard
1/2 teaspoon salt
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.
CROCKPOT AZTEC BLACK BEANS
1 lb. dried black beans (or turtle beans)
16 oz. jar of salsa (your favorite kind)
-Rinse black beans, removing any stones or foreign objects. Cover with water, soak
all night.
-Drain beans and place in cp with salsa. Add enough water to just cover beans.
Cover and cook on low 8-10 hours.
CONGRESSIONAL BEAN SOUP IN A CROCKPOT
1 lb Small white beans
8 c Water
2 c Ham, diced
1 c Onion, diced
1 c Celery, chopped
2 tb Parsley, chopped
1 ts Salt
1/4 ts Pepper
1 Bay leaf
Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender.
BEAN SOUP FOR CROCK POT
1/2 bag Northern beans (dry)
4 c. water
2 (8 oz.) cans tomato sauce
Lawry’s season salt
Pepper
2 med. potatoes, diced
2 carrots, shredded
2 sm. onions, diced
Ham, diced
Soak beans overnight in enough water to cover. Drain beans, put in crock pot and add all other ingredients. Stir. Cook on low all day.
7 Grain Vegetable Soup
—–INTO A LARGE KETTLE PUT—– 2 qt Water
—–BRING TO A BOIL, THEN ADD—– 1 qt Tomatoes & juice
1 c AM 7 Grain Cereal (uncooked)
1 cn Green beans & juice
3 Celery stalks — chopped
1 cn Whole kernel corn & juice
6 oz Jar sliced mushrooms
3 c Squash, cubed
1 tb Onion powder
2 ts Garlic powder
1 t Celery seed
Sea salt — to taste -OR- vegetable seasoning
Bring to boil and simmer, covered for 1 hour. Add 1 tablespoon of AM Canola Oil before serving, and a handful of chopped parsley. Any other vegetables of choice may be added or substituted.
7 Can Soup
10 3/4 ounces tomato soup, condensed
14 1/2 ounces Rotel tomatoes — diced
14 1/2 ounces tomato sauce with celery,onion, peppers
15 ounces chili with no beans
15 ounces chili with beans
1 15 1/4 ounce kernal corn — drained
15 ounces mixed vegetables — drained
1 pound ground beef
1 tablespoon sugar
Brown ground beef. Mix all ingredients together and simmer.