Ingredients:

• 1 Tablespoon extra virgin olive oil
• 2 Tablespoons minced garlic
• 12 cups water
• 4 Tablespoons chicken bouillon concentrate (Better Than Bouillon is what we use)
• 1 (6 oz) can tomato paste + 2 Tablespoons double-concentrate tomato paste
• Pinch cayenne
• 1/8 teaspoon marjoram
• 1/8 teaspoon thyme
• 1/8 teaspoon onion powder
• 1/8 to 1/4 teaspoon each salt and pepper (to taste)
• 8 oz (1/2 box) ditalini pasta
• 2 cans (15.5 oz) cannellini beans
• 3 Tablespoons grated parmesan cheese

Directions:

1. Lightly saute garlic in oil; add water, bouillon, tomato paste and mix well.
2. Over medium heat continue cooking; add cayenne, marjoram, thyme, onion powder, salt, pepper and bring to a boil; add ditalini (see tip) and cook a few minutes short of package directions.
3. Add cannellini beans and heat through; stir in parmesan cheese.

Tip:
Make the noodles first and use the pasta water as part of the 12 cups you need for the broth – The starchy water is great for richening up the soup!  Then keep the noodles on the side so they don’t get soggy for leftovers.  This way you (or your guests) can add as many (or as little) noodles as they want.

Ingredients:

• 2 medium onions, chopped
• 2 celery ribs, thinly sliced
• 1 medium carrot, sliced
• 2 teaspoons extra virgin olive oil
• 5 1/4 cups water
• 1 cup dried lentils, rinsed
• 4 teaspoons dried parsley
• 1 Tablespoon beef bouillon concentrate (Better Than Bouillon)
• 1/8 teaspoon pepper
• 1 (6oz) can tomato paste
• 2 Tablespoons white vinegar
• 2 teaspoons brown sugar
• 1/2 teaspoon salt

Directions:

1. In large saucepan saute the onion, celery, and carrot in oil until almost tender.
2. Stir in water, lentils, parsley, bouillon, pepper and bring to a boil.  Reduce heat; cover and simmer for 25 minutes or until lentils are tender, stirring occasionally.
3. Stir in tomato paste, vinegar, brown sugar, and salt; heat through.

1 cup = 122 calories

Ingredients:

• 2 lbs lean ground beef, (90% preferred)
• 2 tablespoons minced garlic
• 1 cup diced onion
• 1/4 cup diced celery
• 28 oz can + 15 oz can tomato sauce (not plain tomato puree – rinse cans with a little water)
• 29 oz can kidney beans (with bean liquid – rinse can with a little water)
• 29 oz can Roman beans or pinto beans (with bean liquid – rinse can with a little water)
• 1/4 cup diced green chilies (a little less than a 4 oz can)
• 2 teaspoons cumin powder
• 3 tablespoons chili powder
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 2 cups water

Directions:

1. Add ground beef, garlic, onion, and celery to a stock pot; lightly salt & pepper; brown over medium heat.
2. To the browned beef mixture, add the rest of the ingredients; bring to a simmer; reduce heat to low and cook 2-3 hours stirring every 15-20 minutes.

Serving Ideas:
Sour cream, shredded cheddar cheese, tortilla/corn chips, diced avocado, sliced jalapenos, corn bread, garlic bread, saltine crackers.

Ingredients:

• 5 medium baking potatoes, peeled and cut into 1/2 inch cubes
• 5 medium Yukon gold potatoes, peeled and cut into 1/2 inch cubes
• 1 large onion, peeled and chopped (approx. 1 1/2 cups)
• 3 cans (14 1/2 oz ea) chicken broth seasoned with vegetables and herbs (College Inn); slightly rinsed
• 2 tablespoons minced garlic
• 2 1/2 teaspoons salt
• 1 teaspoon ground pepper
• 1/4 cup butter
• 1 cup half-n-half (heavy cream can be used)
• 2 cups (8oz) shredded sharp cheddar cheese
• 3 tablespoons snipped fresh chives

Directions:

1. Combine first 7 ingredients (potatoes thru pepper) in a 5 quart crockpot; slice butter into several pats and place on top.
2. Cover crockpot and cook soup on low for 8 hours until potatoes are tender (4 hours on high can also be done).
3. When finished cooking mash potatoes until coarsely chopped and soup is thickened; stir in half-n-half, cheese, and chives.
4. Serve with desired toppings.

Serving Ideas:
Cooked & crumbled bacon, sour cream, shredded cheddar cheese, chives, sliced jalapenos