Chili and Soup

Lentil Soup

2 cups lentils

1 1/2 qts organic chicken stock

1/2 cup fresh chopped carrots

1/2 cup fresh chopped celery

1 medium onion, diced

1 leek, washed well and sliced

fresh chopped parsley

1 bay leaf

salt and pepper

8 peices thick sliced bacon

Wash lentils and place in large bowl, cover with boiling water and let set for one hour. In the meantime, chop bacon and saute until starts to brown. Add vegetables and saute for about 15 minutes. Drain beans and add to vegetables. Add bay leaf. Add salt and pepper to your taste. Add chicken stock and bring all to a boil. Cover, reduce heat and simmer about 1 hour.

Mama's Potato Soup

My kids always request this soup if they are sick, I did the same from my Mom.

4 - 5 yukon gold potatoes or your favorite potato, peeled and cubed

Boil potatoes until tender. Drain and place back in pot. Add 1/2 stick real butter, no substitutes. Add whole milk to thin out soup. Not too thin.

For added flavor you can also saute minced onion.

Top with grated sharp cheddar cheese.

Top with crumbled bacon.

Seafood Gumbo

1 large onion, diced

1/2 cup celery

1 carrot, diced

4 cloves garlic, diced

3 tbsp olive oil

2 cans diced tomatoes

1 8 oz. can tomato sauce

1 tsp basil or fresh basil if you have it

1 bay leaf

1 tsp course salt

2 tsp sugar

1 lb. fish fillets, cut into one inch strips, grouper, snapper, redfish are good choices

1/2 lb shrimp

1/2 lb scallops

2 cups diced potatoes

1 8 oz. package frozen gumbo vegetables

1 1/2 cup white wine (always something you would drink)

Lightly brown onion, celery, carrot and garlic in oil. Using a large stwe pot, add tomatoes, tomato sauce and seasonings. Cover and simmer for 2 hours. Add fish, potatoes, frozen veggies and wine. Let cook for an additional 30 minutes. Add shrimp and scallops and cook just an additional 5 minutes.

The Best Chili

1 1/2 lbs lean ground beef or turkey

2 cans Goya small red beans

2 cans fireroasted diced tomatoes

1 large yellow or red bell pepper, chopped

1 large onion, chopped

3 cloves garlic, minced

1 lcan tomato sauce

1 small can tomato paste

2 tbsp sugar

1 package chili seasoning mix

splash of Tabasco

salt & pepper to taste

Brown ground beef, onions, garlic, peppers, drain. Add tomatoes, beans, tomato sauce and paste. Add one cup water. Add spices. Bring to a boil, reduce heat and simmer for about 45 minutes stirring occasionally to prevent sticking.

California Chili

1 whole chicken, cooked and picked off bone, discard bone. Reserve broth.

1 large onion 2 cloves fresh garlic

one bottle chili sauce

1 large bell pepper

1 Jalapeno pepper finely chopped (may omit if you do not want too spicy or use 1/2)

4 large fresh tomatoes, peeled and chopped

tabasco sauce a few drops to taste

1 package red beans, cooked and drained (you can substitute for 2 - 3 cans Goya small red beans)

Cook chicken, set aside.

Cook red beans, drain and set aside.

Saute onions, bell pepper, jalapeno pepper, tabasco sauce and tomatoes, cook on medium heat until tomatoes are cooked, about 15 minutes. Add chicken and red beans. Add about 2 cups of reserved chicken broth. For thicker chili reduce amount of chicken broth and for more soupy chili you may increase chicken broth. This recipe is delicious.

French Onion Soup

3 large sweet onions, thinly sliced

1/4 cup butter

1 container organic beef broth (about 14 oz)

2 tsp worcestershire sauce

French Bread

Thick slices of your favorite white cheese such as provolone, goat, mozzarella cheese (or a mixture)

In skillet, saute onions in butter until they are translucent in color. Add beef broth and worcestershire sauce. Bring to a boil then reduce heat to simmer. Simmer covered for about 20 minutes. While onions are cooking, prepare french bread. Slice 4 slices of bread and toast both sides. Place in bottom of oven proof bowls, one slice per serving. Place bowls on a cookie sheet. Top bread with onion soup. Top with your choice of cheese. Place in oven and broil until cheese is melted and crispy browned. Serve immediately. Makes 4 servings.

*Recipe can easily be doubled for large crowd.

Mom's Broccoli Cheese Soup

A family favorite

You will need:

1 large package frozen chopped broccoli

1 16 oz pack Velveeta cheese

1 pint half & half

1 onion, minced

1 quart chicken stock, organic

1 stick butter

grated sharp cheddar cheese for topping

Saute one medium sweet minced onion in one stick of butter. Add 1 quart organic chicken stock, one large package chopped broccoli and salt and pepper to taste. Bring to a boil and then simmer until broccoli is tender, about 20 minutes. With a potato masher, mash broccoli into broth until all peices are small. Add 16 once package of velveeta cheese, cut into peices and allow to melt. When cheese is melted stir in 1 pint half & half and heat just until good and hot. Do not allow to boil or milk will curdle. Top each bowl with grated sharp cheddar cheese.

A Great Soup To share with Friends

Buy one pound bags of the following:

1 pound navy beans

1 pound pinto beans

1 pound october beans

1 pound lima beans, large and small

1 pound red and black beans

1 pound lentils

1 pound yellow and green split peas

1 pound black eye peas

(you may add any of your favorites that are not listed)

Combine all beans in a large bowl, mixing together well. Divide into 2 cup packages, yeilds about 14 packs.

To cook:

(this could be typed up and printed out, attach to bean mix)

2 cups bean mix

2 quarts water

1 ham hock or smoked turkey leg and 1 pack large link sausage, either hot or sweet

salt and pepper

1 large onion, minced

1 can whole tomatoes, undrained and chopped

2 minced garlic cloves

fresh tyme

the juice of one lemon

1 bay leaf

Sort and wash beans, place in large stew pot. Either soak in cold water overnight or for quick soak, cover with water, bring to a boil, boil 2 minutes, remove from heat, cover and let sit for one hour.

Darin beans. Add 2 quarts water, sausage and smoked meat. Add salt about 2 tsps. and pepper about 1 tsp, fresh tyme and bay leaf. Cover and bring to a boil, reduce heat and simmer for about 1 1/2 hours or until beans are tender. In a small skillet saute onion and garlic in 2 tsp butter. Add to beans. Add tomatoes and lemon juice. Remove meat and debone, cut up and return to bean mix. Cook for an additional 20 minutes.