Once a Month Cooking Group

Soups:

White Turkey Chili

Albondigas

Taco Soup

Spicy Chicken Stew

Black Bean soup with Sausage

Hearty Hamburger Soup

Speedy Cassoulet

White Turkey Chili

1 tsp. olive oil

1 lb. ground turkey   (could also do chicken)

1 sm. Onion, diced

Cook turkey and onion in olive oil then add:

1 tsp. ground coriander

1 tsp. ground cumin

¼ tsp. salt

2 cans navy or small white beans (rinsed and drained)

1 can chicken broth

1 pkg. (10 oz.) frozen corn

1 can chopped mild green chiles  (for group, use half the amount)

2 Tbs. cayenne pepper sauce (Tabasco)  (for group, use half the amount)

1 c. chopped fresh cilantro leaves

 Cook in crock pot on low 3 hrs. Add mozzarella cheese to top if desired.

**We triple recipe and divide into 2 bags - when we do this, we use one bunch of cilantro per person**

4/10/2012 - Cut chili's and tobasco in half and this is fantastic!

Albondigas Soup  (only do this recipe if Alison is NOT participating)

Meatballs: (Try with ingredients, not made into meatballs)

1 lb ground beef                            3T rice (uncooked)

2 T onion (finely chopped)           1 clove minced garlic

salt and pepper

Mix everything together and then form into meatballs.  Brown in skillet with olive oil.

Remaining soup ingredients:

Water for broth (approx 3 quarts)   6 Beef bouillon cubes

One can tomato soup                      Two cans (14 oz each) mexican style stewed tomatoes

2 c chopped carrots                          1 c chopped celery

1/2 sliced onion                                 A dash of crushed red pepperflakes

Salt and pepper (to taste)                1 T dried cilantro

Combine everything in a large pot, including themeatballs.  Bring to a boil, then letsimmer for at least an hour, until vegetables are done and flavors havecombined.

Taco Soup

 2 lbs. ground beef (cooked w/onion)

1 onion, chopped

3 cans stewed tomatoes

1 can kidney beans

1 can pinto beans

1 can corn

1 c. water

salt & pepper

1 envelope Ranch dressing

1 envelope taco seasoning

Add all ingredients to cooked beef & onion.  Cook 1 hour.  Serve w/cheese & tortilla chips.

Spicy Chicken Stew (values below show 1 ½ x recipe)

4 ½ chicken breasts, cooked and shredded (bring our own)

3 cloves garlic

1 ½ c. chopped yellow onion

¾ c. chopped green pepper

¾ t. salt

1 ½ t. cumin

1 ½ T. chili powder

3 cans pinto beans or Kidney beans

3 cans diced tomatoes

¾ c. picante sauce

3 c. chicken broth

**NOTE**  If we buy the huge cans of beans (111oz) and tomatoes (102 oz), we can get 2 cans of each and put 4 cups of each per person.

Black Bean Soup with Sausage

1 ½ cups chicken broth              2 cups water

1 cup chopped onion                  1 cup chopped celery (2stalks)

4 cloves minced garlic                1 t. ground coriander

¼ t. salt                                           1/8-1/4t. ground red pepper

2 cans (15 oz each)black beans, rinsed and drained

8 oz fully cooked polish sausage or smoked turkey sausage, chopped

3 T. dry sherry(optional)

Add all ingredients.  Bring to boil, reduce heat.  Cover and simmer 15 minutes or till vegetables are tender.  Top with sour cream and cheese if desired.  Makes 6 cups (4 main dish servings)

**Try cooking sausage before adding to soup next time**

Also yummy with a can of diced tomatoes and adding Trader Joe's black bean soup in place of 1 cup of water.

Hearty Hamburger Soup

1 ½ lbs ground beef or stew beef, browned

1 minced onion

4 minced carrots

3 celery ribs, sliced thin

½ cup barley

28 ounce can diced tomatoes

2 cups water

30 oz. beef broth

1 can (10.75 oz) condensed tomato soup

1 bay leaf

1 T. parsley

1 t. minced garlic

½ t. dried thyme

Pepper to taste

Combine all ingredients and bring to boil.  Reduce heat and cover; simmer for 2 hours,stirring frequently.  Discard bay leaf before serving.

Speedy Cassoulet

 32oz Chicken broth (use low sodium chicken broth and NOT chicken base or boullion)

1 can Great Northern beans(drained)

1 can diced tomatoes (don't drain)

1/2 chopped bell pepper

1/2 lb Kielbasa sliced to about 1/3 to 1/2 inch thick pieces

This will all go in a pot, bring to a boil and then simmer for 15 minutes.

 Makes 4 servings

***Triple this recipe then split into 2 bags for cooking group***