Ingredients:

• 4 cups cooked, cubed chicken breast meat
• 1 cup onion, chopped
• 2/3 cup mushrooms, sliced
• 1 ½ cups carrots, chopped
• 6 cups chicken stock
• 1 tsp dried sage
• 1 tsp dried basil
• 1 tsp garlic salt
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 3 cups cooked red potatoes, diced
• 1/2 cup celery, chopped
• 1/8 cup all-purpose flour
• Handful of fresh parsley, chopped

Instructions:
In a frying pan, sauté chopped onion until soft and translucent.

In a large saucepan combine chicken, mushrooms, sautéed onion, carrots and chicken stock. Over medium heat, simmer for about 10 minutes or until the carrots are cooked.

Add the herbs, garlic salt and mixed vegetables, potatoes and celery and cook for a further few minutes until heated through. Stir in the flour und heat for a minute until sauce begins to thicken. Sprinkle with fresh parsley and serve immediately.

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Ingredients:

• 2 tbsp unsalted butter
• 1 cup celery leaves, chopped
• 1 small onion, chopped
• ½ cup fresh parsley, chopped with tough stems removed
• 1 cup of peeled and diced potato
• 3 cups vegetable or chicken stock
• ½ cup dill sprigs, tough stems removed

Instructions:
Place the butter in a microwave-safe large dish and microwave uncovered for about 2 minutes on full power. Add the celery leaves, onion and potato and combine well. Microwave for a further three minutes.

Add 2 cups of stock, stir well and cover. Microwave for about 6 minutes on full power.

Pour the soup into a food processor or blender, add the herbs (dill and parsley) and purée briefly. Transfer back into the microwave-safe dish, stir in the remaining stock, cover and microwave for a further 3 minutes. Stir well and serve immediately.

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Instructions:
Heat the olive oil in a skillet. Add garlic and onions and sauté until onions are translucent. Add peppers and beans, taco seasoning and spices. Sauté for a further few minutes, then add tomato sauce, tomato paste and vegetable broth. Mix well.

Simmer until the chili mixture thickens, approximately 45 minutes. Season with pepper and salt and serve with grated cheese and tortilla chips.

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Ingredients:

3 avocado (ripe)
2 tbsp lemon juice
2 tsp sugar
1/8 tsp white pepper
1/2 tsp salt
1/2 jalapeno pepper, minced
1 green onion, thinly sliced
1 cup cream
2 cups chicken stock
Fresh mint to garnish

Method:
Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lemon juice, sugar, salt, pepper, jalapeno, 1 cup chicken broth and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining chicken broth. Whisk with wire whisk until well blender. Put plastic wrap directly onto the soup and put into the refrigerator for at least 2 hours.

Serve chilled and enjoy this fantastic summer soup, garnished with mint leaves.

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• 1 cup onions chopped
• 1/2 cup bell pepper choppped
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 2 cups tomato juice
• 16 ounces red kidney beans, cooked, drained, rinsed
• 15 ounces pinto beans, cooked, drained, rinsed
• 15 ounces great northern beans, cooked, drained, rinsed

Instructions:

Prepare dry beans the day before or buy canned beans and drain them. Coon onions and peppers in sauce pot until tender. Stir in seasonings. Add tomato juice. Bring everything to a boil then add beans. Reduce heat and allow to simmer on very low heat 20 minutes or until ready to serve.

This recipe also lends well to crock pot cooking, 3 to 4 hours on high, or 6 to 8 on low. To make in the crock pot simply stir together all the ingredients and set crock pot to desired setting. Come home to a warm inviting chili on a cold fall evening.

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What You Need:

• 1 T canola oil
• 1 (1 1/2 lb) pork shoulder roast, boneless and cut into pieces
• 1/8 t salt
• 1/8 t+ 1/4 t pepper, divided
• 8 small red potatoes, unpeeled and quartered
• 2 C baby carrots cut in half
• 1 (12 oz) jar pork gravy
• 2 T ketchup
• 1/2 t dried rosemary
• 1/8 t ground sage
• 1 1/2 C frozen cut green beans, thawed

How to Make It:

1. Place the oil in a skillet over high heat.
2. Heat the oil until hot but not smoking.
3. Sprinkle the pork pieces with the salt and 1/8 t of pepper and place them in the hot oil.
4. Cook 7 minutes or until brown on both side and no longer pink in the middle, being sure to stir them often to ensure even browning.*
5. Place the pork into a crock pot.
6. Add the quartered potatoes and the carrots.
7. Pour in the gravy mix and the ketchup.
8. Sprinkle in the rosemary, sage and the remaining pepper.
9. Stir until all the ingredients are incorporated together well.
10. Cover and cook on low 7 hours.
11. Add the green beans to the soup and stir to combine.
12. Cover and place the heat on high.
13. Continue cooking 20 to 30 minutes or until the green beans are fork tender.

Serving Size: 6

The ketchup in this soup gives it not only a rich color but a slightly sweet taste.

*In a hurry and don’t have time to brown the pork you don’t have too.  Just put it in the crock pot as is and allow it to brown on its own.  It will give you a little less flavor and color but will save you time with both cooking and clean up.

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