I dedicate this page to my friend Linda, I know she loves different kinds of soups, and stews. Linda, hope you like it! Make you some when the snow starts falling!

Be Prepared Five-Bean Soup Mix This do-ahead soup mix allows you always to be prepared! Prep Time: approx. 15 Minutes. Cook Time: approx. 2 Hours 30 Minutes. Ready in: approx. 2 Hours 45 Minutes. Makes 4 batches of 6 bowls (24 servings).   -- 1 1/2 cups dried pinto beans 1 1/2 cups white kidney beans 1 cup dry kidney beans 1 cup dry lima beans 1 cup dry garbanzo beans 1/2 cup dried minced onion 1 tablespoon paprika 2 teaspoons salt 1 teaspoon mustard powder 1/2 teaspoon granulated garlic 1 tablespoon chicken bouillon powder 3 cubes beef bouillon 1 tablespoon dried parsley 1/4 cup bacon bits 1/4 cup mixed vegetable flakes 4 quarts water 1/4 cup vegetable oil (optional) 4 (14.5 ounce) cans whole peeled tomatoes Directions 1 To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag. 2 To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature. 3 To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

Amelia's Slow Cooker Brunswick Stew Prep Time: approx. 30 Minutes. Cook Time: approx. 8 Hours . Ready in: approx. 8 Hours 30 Minutes. Makes 8 servings.    1 tablespoon vegetable oil 1 pound country style pork ribs 1 onion, chopped 1 roasted chicken, deboned and shredded 1 (28 ounce) can diced tomatoes 3/4 cup ketchup 1/2 (10 fluid ounce) bottle steak sauce 1/2 cup cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon hot sauce 1 lemon, juiced 2 cubes chicken bouillon 1/2 tablespoon ground black pepper 1 (15 ounce) can whole kernel corn, undrained 1 cup frozen lima beans, thawed Directions 1 Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker. 2 Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper. 3 Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High.

Basic Bean Soup This is a simple, basic bean soup. It's very easy to assemble, and it tastes great, too! Try adding other vegetables, if desired. Makes 10 servings.   1 pound dry Great Northern beans 8 cups water 12 baby carrots 1 cup chopped onion 1/2 pound chopped ham 1/4 cup ketchup salt and pepper to taste Directions   1 In a large bowl, combine the beans with the water, cover and let soak overnight.   2 In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

Beaker's Vegetable Barley Soup Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Enjoy! Prep Time: approx. 15 Minutes. Cook Time: approx. 1 Hour 30 Minutes. Ready in: approx. 1 Hour 45 Minutes. Makes 8 Servings.    2 quarts vegetable broth 1 cup uncooked barley 2 large carrots, chopped 2 stalks celery, chopped 1 (14.5 ounce) can diced tomatoes with juice 1 zucchini, chopped 1 (15 ounce) can garbanzo beans, drained 1 onion, chopped 3 bay leaves 1 teaspoon garlic powder 1 teaspoon white sugar 1 teaspoon salt 2 teaspoons ground black pepper 1 teaspoon dried parsley 1 teaspoon curry powder 1 teaspoon paprika 1 teaspoon Worcestershire sauce Directions 1 Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Andalusian Gazpacho This is a wonderful recipe for a spicy cold tomato soup. Works great as an appetizer or main dish. It's very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months. Prep Time: approx. 30 Minutes. Ready in: approx. 4 Hours 30 Minutes. Makes 10 servings.    1 cucumber, peeled and diced 1 green bell pepper, diced 5 green onions, chopped 2 cloves garlic, minced 3 tomatoes, diced 2 stalks celery, diced 2 1/2 cups cooked navy beans, rinsed and drained 2 tablespoons olive oil 6 tablespoons red wine vinegar 1 (46 fluid ounce) can tomato juice 1 teaspoon ground cumin 1 tablespoon minced fresh parsley 1 tablespoon minced fresh basil 1/2 tablespoon minced fresh oregano 1/4 teaspoon salt Directions 1 In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

Argentine Lentil Stew A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it. Prep Time: approx. 15 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 55 Minutes. Makes 4 servings.   1 cup dry lentils 1 quart water 1 cube vegetable bouillon 3 medium tomatoes, peeled and diced 1 large onion, diced 1 carrot, sliced 1 medium apple - peeled, cored and diced 1/2 cup frozen peas 1 large clove garlic 1 tablespoon olive oil 1/4 cup barbeque sauce 1/2 teaspoon paprika salt and pepper to taste Directions 1 Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes. 2 Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Bean & Pasta Soup Hearty beef, pasta, and kidney bean soup with diced tomatoes and garlic.    Serve with fresh Italian bread for an easy, delicious weeknight meal. Prep    Time: approx. 10 Minutes. Cook Time: approx. 1 Hour 10 Minutes. Ready in:    approx. 1 Hour 20 Minutes. Makes 6 servings. 1 tablespoon vegetable oil 1/2 pound ground beef 1 large onion, chopped 1 clove garlic, minced 1 envelope dry vegetable soup mix 1 cup water 1 (28 ounce) can diced tomatoes 1 (14.5 ounce) can red kidney beans, drained 1/4 cup uncooked star-shaped pasta Directions 1 Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook,    stirring frequently, until well browned. Remove meat, leaving excess oil in pot. 2 Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes,   kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes. 3 Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add    more water at any time to adjust consistency.

Apple Bacon Tomato Soup A rich, flavorful, surprising soup. Warm and soothing in the winter. By the second day the sauteed apples have really infused the soup and it is so tasty! Could be wonderful with mozzarella cheese grated on top just before serving. Prep Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 45 Minutes. Makes 8 servings.    5 slices bacon 1 tablespoon olive oil 1/2 white onion, chopped 2 teaspoons garlic, minced 2 cups beef stock 1 (15.5 ounce) can pinto beans 1 (14.5 ounce) can Italian-style stewed tomatoes 2 stalks celery, chopped 1 bay leaf 1 medium apple, thinly sliced 1/2 cup red wine salt and pepper to taste Directions   1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.   2 Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.   3 In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.   4 Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Bean and Bacon Soup This is similar to many canned versions of a bean and bacon soup, only using some fresh ingredients. It goes well with freshly baked corn bread. Prep Time: approx. 5 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 15 Minutes. Makes 4 servings. 1 (15 ounce) can ranch-style beans 1 (8 ounce) can tomato sauce 2 cups chicken broth 1/4 cup chopped onion 6 thick slices bacon, cooked and cubed Directions 1 In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes. 2 Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.

Bean and Meat Soup A little recipe I made for my family. They loved it! I hope you do, too! Serve with a nice slice of French bread. Prep Time: approx. 15 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 15 Minutes. Makes 6 servings. 2 tablespoons vegetable oil 1/2 pound bacon, chopped 1/2 pound sliced deli turkey meat, torn into pieces 1 onion, sliced 1 (14.25 ounce) can tomato puree 1 tablespoon brown sugar 1 teaspoon prepared mustard 1 pinch salt 1 pinch ground black pepper 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can cannellini beans, drained and rinsed Directions 1 Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender. 2 Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. 3 Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

Bean and Pasta Soup This is a great, flavorful soup that 's even better the next day. It's very thick, almost casserole like. Add water for a more liquefied soup, but be careful not to over, dilute the seasonings. Prep Time: approx. 20 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 1 Hour . Makes 6 servings. 8 ounces pork sausage 1 teaspoon onion powder 2 cloves garlic, minced 1 onion, finely diced 1 (10.75 ounce) can condensed minestrone soup 2 1/2 cups water 1 (14.5 ounce) can great northern beans, undrained 1 (15 ounce) can kidney beans 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon ground black pepper 1 cup uncooked spinach pasta Directions 1 In 4 quart stock pot, cook sausage until lightly browned. Add onion powder, garlic, and onion, and cook until tender. 2 Stir in minestrone soup, water, great northern beans (undrained), kidney beans (undrained), thyme, basil and pepper. 3 Bring to a boil and then reduce to low, cover, and simmer for 15 minutes. 4 Stir in pasta and cook another 15 minutes and then serve.

Bean and Sausage Soup Hearty main dish soup for a cold winter day. Buy mixed dried beans in bulk    - not prepackaged bean soup mix - and save a lot of money! Serve with    sliced Italian bread. Prep Time: approx. 10 Minutes. Cook Time: approx. 1 Hour 15 Minutes. Ready in: approx. 17 Hours 25 Minutes. Makes 8 servings.    2 ounces dry mixed beans 1 1/2 pounds Italian turkey sausage       links 1 (29 ounce) can diced tomatoes 2 (14 ounce) cans chicken broth 1 cup white wine 1 red bell pepper, chopped 1 onion, chopped 2 stalks celery, chopped 2 large carrots, chopped 2 cups frozen green peas, thawed Directions 1 Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight. 2 Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours. 3 In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.

Beans, Greens, and Sausage Soup Seedless Red Grapes Serves 4 to 6 The hearty flavor of this soup belies its brief cooking time. 12 ounces mild or hot Italian sausage, casings removed 3   large cloves garlic, minced 1   tablespoon rubbed dried sage leaves 3   cans (15 /12 ounces each) cannellini beans, rinsed and drained 3   cans (14 1/2 ounces each) chicken broth 4   cups water 1   cup macaroni 1   bag (6 ounces) baby spinach leaves, stems removed 1   tablespoon red or white wine vinegar 1/8 teaspoon salt 1/4 teaspoon ground black pepper Grated Pecorino Romano cheese Seedless Red Grapes Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon; set aside. Pour off and discard any drippings. Add the garlic and sage. Cook for about 1 minute, or until fragrant. Add the beans, broth, and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot. Reduce the heat to medium-low. Cover partially and simmer for 15 minutes. Transfer about half of the beans, and enough broth to cover, to a blender or food processor. Pur�e and return to the pot. Add the macaroni and the reserved sausage. Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt, and the pepper. Sprinkle with Pecorino Romano at the table. Serve the grapes after the soup. [Note] Any small dried pasta may replace the macaroni.

Brennsuppe (Flour Soup)             Yield: 4 Servings Ingredients       50 g  fat (a generous 3 tbsp)       4 tb flour   1 1/2 qt water       1    salt       1    pepper       1    onion, chopped       1    caraway seeds       1    seasoning herbs Instructions Heat the fat, add flour, and make a roux. Add the chopped onion. Add the water, and season to taste with salt, caraway seeds and other seasoning herbs (e.g. thyme, savory, marjoram). Serves 4.

Bret Favre'S Mother'S Cajun Chili               Yield: 4 Servings Ingredients       2 lb ground chuck       1 cn (12-oz) tomato juice (more            -if neede; d)       1 cn (10.5-oz) diced tomatoes            -with green; chilies       1    green bell pepper; diced       1    onion; chopped       1 cn (16-oz) kidney beans       1 cn (12-oz) beer (up to)       6 tb commercial chili powder       1 ts salt       1    diced cheddar cheese and            -fritos; for garnish Instructions In a large skillet over medium heat, cook beef until no longer pink. Drain off fat and transfer to a large pot along with the remaining ingredients except the garnishes. Bring to a boil, then lower heat and simmer 3 hours, adding more tomato juice if necessary. Adjust seasonings and serve with Cheddar cheese and Fritos. Makes 4 servings.

Brian'S Hot Diced Soup              Yield: 4 Servings Ingredients 2 cn chicken rice soup (14.5 oz) 14 1/2 oz can spicy diced tomatoes 1  bag  corn chips Instructions Combine soup and diced tomatoes and bring to a simmer (don't add water). Serve soup topped with corn chips.

Bean and Tomato Stew with Sage White beans and tomatoes combine with the light flavors of white wine, sage, and thyme in a stew with a chili-like consistency. So easy and satisfying. Prep Time: approx. 5 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 45 Minutes. Makes 4 (1 cup) servings.    3 tablespoons olive oil 4 cloves garlic, quartered 1/4 cup white wine 1 (14.5 ounce) can diced tomatoes in juice 2 tablespoons water 1/4 teaspoon ground black pepper 1 1/2 teaspoons ground sage 1/2 teaspoon dried thyme 1 bay leaf 1 (16 ounce) can cannellini beans salt and pepper (optional) Directions 1 Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes. 2 Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.

Brenda'S Black Bean Soup                                Yield: 1 Serving Ingredients       3 c  dried black beans       2    ham hocks       1    bell pepper; chopped       1 sm onion; chopped       1    whole sour orange =or=-            -tangerine       1 tb vinegar *     1/2 c  oleo       2 tb flour       1    salt and pepper to taste Instructions * (if you used a sweet orange or tangerine) Put your beans in a soup pot and cover with water. Boil, take off the fire and let sit til cool. Cook onions and bell peppers in 1/2 the oleo until limp. Add them and the ham hocks and orange to the cooled beans; cover charitably with water. Simmer until beans is soft (1 to 2 hours). Fish out the orange right now, before it gets tore up. With the rest of the oleo, brown the flour in a black frying pan, then stir it into the beans. Brenda says: "Make sure you got a soup, now. If you need to add some more water, do it."

Extra Easy Hummus Tahini-free hummus that only takes minutes, and is a favorite with my kids. Prep Time: approx. 5 Minutes. Ready in: approx. 5 Minutes. Makes 4 servings.    1 (15 ounce) can garbanzo beans, drained,    liquid reserved 1 clove garlic, crushed 2 teaspoons ground cumin 1/2 teaspoon salt 1 tablespoon olive oil Directions 1 In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Mean Old Chili Have you ever had grilled chili? Think it sounds wicked? Well, you're right! This chili will keep your mouth on fire and howling at the moon... Prep Time: approx. 15 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 9 Hours 15 Minutes. Makes 8 servings.    1/4 cup Worcestershire sauce 1 clove garlic, chopped 2 tablespoons red pepper flakes 1 teaspoon distilled white vinegar 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon black pepper 2 tablespoons olive oil 1 tablespoon chili powder, or to taste 2 1/2 pounds beef chuck roast, cubed 1/2 pound fresh hot chilies, cut crosswise into thirds 2 cups chopped fresh tomato 1 red bell pepper, cut into 1 inch pieces 1 (15.5 ounce) can pinto beans, drained 1 teaspoon red pepper flakes, or to taste   Directions 1 In a glass baking pan, stir together the Worcestershire sauce, garlic, 2 tablespoons red pepper flakes, vinegar, oregano, basil, black pepper and olive oil. Place the meat into the    sauce; cover and marinate overnight in the refrigerator. 2 Preheat an outdoor grill for medium-high heat. Remove meat from the marinade, and      discard marinade. Thread the marinated beef, chili peppers, and red bell pepper onto skewers. 3 Grill the skewers about 4 to 6 minutes on each side, or until the meat is of the desired doneness. 4 Place a large saucepan or Dutch oven over medium heat. Remove meat and peppers from skewers, and place them in the pan. Season with chili powder, and stir in tomatoes and pinto beans. Sprinkle in the remaining red pepper flakes.

Mom's Chicken Soup 1 chicken (about 2-1/2 to 3 pounds) with giblets, quartered 2-1/2 quarts water 1 Tbsp. salt 1 medium onion 6 whole peppercorns 6 celery stalks (leaves reserved), divided 2 cups cooked rice or cooked fine egg noodles 1/4 cup chopped fresh parsley 3 to 4 drops yellow food coloring Put chicken, giblets, water, salt, onion, peppercorns, 3 stalks celery, all the celery leaves and 3 carrots in a soup kettle. Cover and bring to a boil. Skim off the foam. Reduce heat to simmer and cook 2 hours or until meat is tender. Remove meat, vegetables and peppercorns. Strain stock, if desired. Chill stock, then skim fat layer. Dice remaining celery and carrots; add to stock. Cook until vegetables are tender. Meanwhile, remove chicken from bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring. Yield: 10-12 servings.

Chicken Enchilada Soup I Serve with tortilla chips on the side. Makes 4 servings. 1 1/4 cups chicken broth 10 (6 inch) corn tortillas, cut into 1/2 inch strips 1 cup green enchilada sauce 1 (10 ounce) can red enchilada sauce 1 teaspoon ground cumin 4 cooked, boneless and skinless chicken     breast halve 1 cup half-and-half 1 tomato, chopped 1 jalapeno pepper, seeded and minced 1 cup shredded Cheddar cheese Directions 1 Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat. 2 Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through. 3 Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.

Adzuki Bean Stew Ingredients: 4 oz Adzuki beans soaked overnight 2 oz Margarine 1  Onion; chopped 2  Garlic cloves; crushed 1 lb Leeks; trimmed, washed well & sliced 1  Carrot; diced 8 oz Mushrooms; wiped & sliced 1 tb Hungarian paprika, sweet 1 pn Cayenne pepper; to taste 2 tb Wholewheat flour 1/2 pt Vegetable stock 1 tb Soy sauce 1 tb Tomato paste 1 lb Chopped tomatoes Salt & pepper; to taste Parsley; chopped, to garnish --------- DUMPLINGS --------- 4 oz Wholewheat flour 1/4 ts Salt 1 oz Margarine 3 tb Parsley, half if using dried 3 fl Water (or milk if preferred) OR- less, as needed Instructions: Drain the beans & cover with fresh water. Bring to a boil & simmer till tender, about 35 minutes. Drain, reserving the liquid. Heat margarine in a large pot. Add the onion & cook until transparent. Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes. Stir in the paprika, pepper & flour. Add stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring to a boil, cover & simmer gently for 10 minutes. Stir in the beans & bring back to a boil. Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving. FOR DUMPLINGS: Put the flour & salt into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces & shape into dumplings. Serves 4 to 6.

Pumpkin Chili Prep Time: approx. 20 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 20 Minutes. Makes 8 servings.    2 pounds ground beef 1 large onion, diced 1 green bell pepper, diced 2 (15 ounce) cans kidney beans, drained 1 (46 fluid ounce) can tomato juice 1 (28 ounce) can peeled and diced tomatoes     with juice 1/2 cup canned pumpkin puree 1 tablespoon pumpkin pie spice 1 tablespoon chili powder 1/4 cup white sugar Directions 1 In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Aigo Bouido (garlic Soup) Ingredients: 1  Separated head or about 16 -cloves whole, unpeeled -garlic 2 qt Water 1 ts Salt 1 pn Of pepper 2  Cloves 1/4 ts Sage 1/4 ts Thyme 1/2  Bay leav 4  Sprigs parsley 3 tb Olive oil Instructions: This isn't cream of garlic soup, but it has a creamy texture. Drop garlic cloves in boiling water and boil for 30 seconds. Drain, run cold water over them and peel. Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes. Correct seasoning. 3 egg yolks 3 to 4 T. olive oil Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky. Drop by drop beat in the olive oil for making a mayonnaise. Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan cheese Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.

Ajiaco Ingredients: 2 tb Butter 1 ts Cayenne pepper 1 c Unsalted chicken stock 4  Ears yellow corn, shucked, Sliced into 1-inch thick Wheels 3 lb Chicken, cut into bite size Pieces. 2 ts Sweet paprika 1 c Onions finely diced 3 c Milk 2 lg Yucca peeled and cut into Inch thick dice. Juice of one lime. Instructions: Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yuca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden. As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims.

African Tomato-Avocado-Buttermilk Soup Ingredients: 3 lb Tomatoes, peeled and seeded 2 tb Tomato paste 1 c Buttermilk 1 tb Olive oil 1  Avocado, mashed to a puree Juice of 1 lemon 2 tb Finely minced fresh parsley Salt and pepper to taste Hot pepper sauce Garnish: 1  Cucumber, peeled, seeded, -and diced Instructions: Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy.

Adrak Ingredients: 2 tb Grated fresh ginger 4 c Stock or water 3/4 ts Salt 1 tb Cumin seeds, toasted 1/2 ts Black pepper Juice of one lemon Fresh coriander leaves Instructions: Put grated ginger & stock into a pot & bring to a boil. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes. Squeeze in lemon juice & garnish with coriander. Excellent as a cold remedy & as a starter to an Indian meal.

A Boiled Dinner Ingredients: 2  To 3 pounds pork spareribs 1 1/2 c Hot water 1 md Potatoes, pared and halved 1 1/2 c Canned or cooked green beans with liquid Salt Pepper Instructions: Brown spareribs in frying pan without added fat. Add water and simmer for 1 hour. Add potatoes to meat and cook until tender - about 25 minutes. Add beans and liquid the last 10 minutes of cooking. If raw beans are used, add with the potatoes. Season with salt and pepper. Skim off excess fat before serving. To complete the meal: Serve with crisp lettuce, tomato and celery salad, and apple betty with lemon sauce for dessert. For variety: Beef short ribs may be used with longer cooking. Corned beef, ham hock, or ham bone may be used in place of shortribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut.

Albondigas Soup Ingredients: 1/2 c Minced fresh cilantro -(coriander) 3 qt Regular-strength beef broth 1 lg Can (28 oz.) crushed tomatoes 1 lg Can (7 oz.) diced green chiles 1 lg (about 1/2-lb.) onion, chopped 1 1/2 ts Crumbled dried basil leaves 1 1/2 ts Crumbled dried oregano leaves 1/2  To 1 tsp. liquid hot pepper seasoning 1/2 c Long-grain white rice Meatballs (recipe follows) Cilantro sprigs (optional) Instructions: Salt and pepper In a 6- to 8-quart pan, combine broth, tomatoes and their Liquid, chiles, onion, basil, oregano, and hot pepper Seasoning to taste. Bring to a boil over high heat. Add rice; cover and simmer 15 minutes. Add meatballs; Cover and simmer until meatballs are not pink in the Center (cut to test), 10 to 15 minutes longer. Stir in the minced cilantro. Ladle into bowls and garnish with cilantro sprigs. Add Salt and pepper to taste. Makes about 5 quarts, 10 to 12 Servings. MEATBALLS: In a large bowl, mix together until well blended: 1 pound GROUND LEAN BEEF, 1/3 pound BULK PORK SAUSAGE, 1/2 cup CORNMEAL, 1/4 cup MILK, 1 large EGG, 1 small (about 6 oz. ) ONION, minced 1 clove GARLIC, pressed or minced 1/2 teaspoon crumbled DRIED BASIL LEAVES. Shape the mixture into about 3/4-inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.

Almond Dumplings For Soup Ingredients: 2  Eggs, separated Salt & pepper 1/2 ts Chopped parsley 6  Minced almonds 1/2 ts Baking powder Instructions: Flour Beat egg yolks very light. Add salt, pepper, parsley, almonds, baking powder, & enough flour to make a VERY stiff batter. Add beaten egg whites. Test a teaspoonful in boiling water - if it boils apart, add more flour. Drop from teaspoon into boiling soup 10 minutes before serving.

Albuquerque Corn Soup Ingredients: 1/4 c Butter 3 1/2 c Corn cut from the cob 1  Clove garlic 1 c Chicken broth 2 c Milk 1 ts Dry oregano 4 oz Green chiles 1 c Monterey Jack cheese Salt Instructions: Melt butter in a 5-6 qt pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min. ) Remove from heat.   Whirl broth and 2 c of the corn in a blender or food processor until pureed; return to pan. Stir in milk, oregano, and chiles. Bring to a boil stirring over medium heat. Remove from heat. Stir in cheese. Season to taste with salt, and enjoy.

Al's Seafood Bisque Ingredients: 2 c Dry white wine 1  Bay leaf 1  Onion, roughly chopped 1 cl Garlic 2  Ribs celery 1  Lobster (1- 1 1/2 lb) 12 md Shrimp in the shell 24  Mussels, well scrubbed 12  Sea scallops 4 c Heavy whipping cream 1 c Milk 1 ts Dried thyme 1 tb Minced fresh parsley 1/4 ts Dried rosemary 1 c Fresh spinach, chopped 1/2 c Grated carrot Salt & pepper to taste 1/2 ts Fresh lemon juice Instructions: 1.Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. 2.Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. 3.Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. 4.Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs. 5.Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. 6.Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. 7.Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot. Serves 6.

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