Taco Soup

Ingredients:

2lbs ground turkey
2 (15.5oz) cans pinto beans, drained/washed
1 (15.5oz) can pink kidney beans drained/washed
1 (15.5oz) can whole kernel corn, drained
1 (14.5oz) can stewed tomatoes
1 (28oz) -or- 2 (14.5oz) diced tomatoes
2 (4.5oz) cans diced green chilies
1 TBSP chili powder
1 tsp cayenne pepper


Directions:

Brown the ground turkey in lg. skillet; drain excess fat. Put into a stockpot. Add beans, corn, tomatoes, green chilies, cayenne pepper, and chili pepper. Cook on low for 45 minutes (or until desired).

Can serve with sour cream, cheese, and corn chips.

Black Bean Soup

Black Bean Soup
-Rebecca E.

Quick and delicious!

1 can (15 oz) black beans, rinsed and drained
1 1/2 cups chicken broth
3/4 cup chunky salsa
1/2 cup canned whole kernel corn, drained
dash hot pepper sauce
2 tsp lime juice
1 cup shredded cheddar cheese
2 Tbsp chopped green onions
Combine the first 5 ingredients and heat through. Dish out into 4 bowls. Drizzle with lime juice. Sprinkle with cheese and onions. This can be done in the microwave or on the stove. I added chopped chicken and added tortilla chips as a topping, too.

Sweet Potato Soup

Sweet Potato Soup
-Tish M.

2 cups of chicken stock or vegetable stock

1/2 cup finely chopped onion

2 cups mashed sweet potato

1/4 cup sour cream

Over low heat, cook onion in a non-stick pan until golden, Add stock and mash and bring to the boil, stirring until nice and smooth. Reduce hear and simmer for 10 minutes, add sour cream with a few minutes remaining.

From 4 Ingredients 2 cookbook

Lentil Soup

Lentil Soup
-Kate W.

Heat in a large soup pot over medium-low heat:
3 TBSP olive oil
Add and cook, stirring, until the vegetables are tender but not browned, 5 to 10 minutes:
3 medium carrots, peeled and diced
3 medium celery ribs, diced
1 large onion, diced (I use way less...a little goes a long way...like 1/4 of an onion)
Optional Ingredients: 3 garlic cloves, minced, and 4 slices of bacon, diced

Stir in:
2 cups dried lentils, rinsed and picked over (I usually just put the whole bag of lentils in...a little more than 2 cups total)
1/8 tsp or 1/4 tsp dried thyme (based on preference...I like 1/8 tsp)
8 cups water

Bring to a boil, reduce the heat, and simmer until the lentils are tender, 30 to 45 minutes.

Serve with shredded cheese on top (I prefer mozzarella)

Makes about 10 cups.

Altered from Joy of Cooking

Simple Black Bean Soup

Simple Black Bean Soup
-Heidi P.

This recipe couldn't be simpler and can be a quick lunch or dinner, adding a garden salad, roasted vegetables, or even some rice on the side.

1 can of black beans
1/2 cube of chicken bullion
1 cup of water
Dash of cumin
Dash of garlic salt
1/4 cup of shredded cheese - cheddar, Mexican, etc.

In a medium sized saucepan dissolve the bullion in the water.  Add the black beans, cumin, and garlic salt, and bring to a simmer.  Serve and top with shredded cheese.

Crockpot Potato Soup

Crockpot Potato Soup
-Rebecca E

1 (32 oz) bag frozen hash brown potatoes, thawed
1/2 cup chopped onion
1/2 cup chopped celery
2 (14 oz) cans of broth
1 cup of water
3 Tbsp flour
1 cup milk
2 cups shredded cheese
1/4 cup bacon - optional for garnish

In a crock pot, mix potatoes, onion, celery, broth and water. Cover and cook on low for 6-8 hours. In a small bowl, mix flour into milk. Stir into potato mixture. Heat through. Stir in cheese. Garnish with bacon. Add salt and pepper to taste.

I used a carton of broth instead of the 2 cans. I added sour cream to this one, too.

Enjoy!