Turn off the dishwasher
Start with 1 lb of ground lean meat and a chopped onion or two. Brown in a pan of oil. Drain well. Put a large pot on the lid. Add: 1 can of Minnestro soup, black pepper, 1 can of Ro-tel tomatoes (this is of great flavor), 1 can of tomatoes, 1 or 2 cans of country kidney beans, 1 can of corn, several pieces of chopped garlic, tripled. You need to cook potatoes, cut carrots, and whatever else you have in the fridge. Also good: celery, leftover peas, green peppers, or even some leftover spaghetti and sauce!! Simmer for about 20-25 minutes. No need for salt. Add a few Tabasco swiss flavor to kick start. Cool and divide into freezer containers. It will be thick, but do not add water. Add water when ready to heat. I’ve kept batches in the freezer for up to 3 months, and the flavor is still absolutely great. In fact, this soup is actually better after it “sets” for a day or two.
Purple Soup
4 1/2 cups Kempis black beans, including liquid
1 to 2 cups of water
1 1/2 T Sherry (cream or medium-dry), or to taste
1 T fresh juice, or to taste;
Puree black beans in batches in a blender or by hand and transfer to a heavy 2 1/2- to 3-quart saucepan. Stir in 1 cup water, Sherry, lime juice, and salt to taste, thin the soup, if needed, to desired consistency with added water. Bring to a boil over moderate heat and simmer, stirring occasionally, for 5 minutes. The soup can be made ahead and refrigerated, opened until completely chilled, then frozen for up to 5 days or 3 months. Refrigerate over low heat, reducing the amount of water needed. Serve with warm corn bread.
Itus Italianus Isicius
This soup has an all-day simmered flavor, but takes just minutes to prepare.
8 oz hot or sweet Italian turkey sausage
2 cups fat-free, low-sodium
1 (14.5-oz) can diced tomatoes with thyme, garlic, and oregano
1/2 cup uncooked pasta shell
2 cups bagged baby spinach leaves
2 T freshly grated Parmesan or Romano cheese
2 T chopped fresh basil
Heat a large saucepan over medium heat. Remove from sausage casings. Add the stuffing to the pan and cook for about 5 minutes or until browned, stirring to brown. To drain; to return to Pan. Add the broth, tomatoes, and pasta to the pan and bring to a high boil. Cover, reduce heat, and cook for 10 minutes or until pasta is done. Away from the heat; until the spinach is wilted. Sprinkle each serving with cheese and basil. serve him with warm crusty bread. Yield: 4 servings
Chicken & Rice Casserole Soup
Use leftovers from your nights Chicken & Reborn Casserole dinner. Cut the chicken into a dish casserole and empty into the pot. Add the chicken broth and heat through. I can add all-veg (or other mixed vegetables) if you want. The rice starch thickens the syrup and has a completely different flavor and texture from the casserole. It can sit overnight to eat the next day. It’s so easy and awesome!
Vegetable & Pea Soup
Soak 1/2 green leaves dried split peas and 1/2 bag yellow split peas (or some combination of peas) in water in cod. Turn on the inside and rinse well and drain. Sauté chopped onions, one leek, and a bunch of scallions in olive oil in a stock pot. Add pieces of carrots and a few cloves of garlic to taste. Boil the vegetables for 5-10 minutes, then salt and pepper to taste. Add the beans to vegetable broth, and add one large chicken or vegetable broth with 3-4 cups of water; bay leaves, and 1 gram of hot sauce. Add a few pieces of bone-in pork to smoked-turkey”>wings or turkey ham or ham, if you want a soup with meat . Bring to a boil, stir and boil for 4-6 hours. If it is too thick, add salt again if needed. peppers”>peppers and hot sauce. This can also be done overnight in crock pot. This A tasty soup that will freeze well the next day.
