2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 medium potatoes, peeled and diced
1-1/2 cups instant mashed potato flakes
1/2 pound sliced bacon, cooked crisp and crumbled
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half and half
1/2 cup shredded cheddar cheese
2 green onions, sliced

1. In a large skillet, sauté onions in butter until tender. Stir in the flour. Gradually stir in one cup of the water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-quart slow cooker.

2. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water; stir to combine. Cover and cook on Low for 6 to 8 hours or until the potatoes are tender. Stir in the half and half; heat through. Garnish each serving with shredded cheese and green onions. Makes 10 servings.

Emily

1 pound lean ground turkey
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1 (28 ounce) can diced tomatoes, undrained
1 (26 ounce jar meatless spaghetti sauce
1 (15-1/2) ounce can hot chili beans
1-1/2 cups water
1/2 cup frozen corn
2 tablespoons chili powder
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce)can pinto beans, rinsed and drained
Sour cream (optional)

1. In a large nonstick skillet over medium heat, cook the turkey, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Transfer to a 5-quart slow cooker.

2. Stir in the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on High for 1 hour.

3. Reduce the heat to Low and cook for 5 to 6 hours. Add the kidney beans and pinto beans; cook for an additional 30 minutes. Garnish with the sour cream, if desired. Makes 12 servings.

Emily

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans(14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

1. In a 5-quart slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8 to 9 hours or until barley and vegetables are tender.

2. Stir in the tomatoes; cover and cook on high for 10 to 20 minutes or until heated through. Discard the bay leaf before serving. Makes 12 servings.

Emily

6 boneless, skinless chicken breast halves, cut into bite-size chunks
2 tablespoons cooking oil
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrots
2 cups peeled, cubed all-purpose potatoes
2 (14 ounces each) cans chicken broth
2 cups water
1 envelope dry onion soup mix
1 garlic clove, minced
1/2 teaspoon rubbed sage
1/2 teaspoon curry powder

In a Dutch oven, brown chicken in oil; transfer to dish and set aside. Add the onion and celery to drippings in Dutch oven and sauté until tender, about 4 minutes. Return chicken to Dutch oven; stir in the carrots and potatoes.

In a large bowl, combine the remaining ingredients; pour into the Dutch oven. Stir to combine. Bring to a boil, over medium-high heat. Reduce heat to low, cover and cook for 1 to 1-1/2 hours or until the chicken is done and the vegetables are tender. Makes 6 generous servings.

I like to serve this stew with a slice of hot corn bread or fluffy buttermilk biscuits.

Emily

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup red bell pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound frozen cooked small shrimp, thawed
1 (14-1/2 ounces) can diced potatoes
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1/2 teaspoon dried thyme

1. Sauté the onion, celery, carrot and red pepper in the butter in a large saucepan until tender, about 5 minutes.

2. Stir in the flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Stir in the shrimp, potatoes, vegetable broth, corn, seafood seasoning and thyme. Reduce the heat to low; cover and simmer for 10 minutes or until heated through. Makes 5 cups.

Emily

1 (16 ounces) package dry great northern beans, sorted & washed
4 quarts water
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup chopped green bell pepper
2 medium potatoes, peeled, chopped
1 to 2 cups cut-up cooked ham*
4 beef bouillon cubes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper

Place sorted and washed beans in a large pot; cover with the water. Stir in the remaining ingredients. Bring to a full rolling boil over medium-high heat; reduce heat to medium-low, cover and simmer until the beans are tender and liquid has been reduced and slightly thickened, stirring occasionally about 2-2-1/2 hours.

* Left over ham is great in this bean soup, but you could substitute 3 to 4 slices of bacon, if you prefer.

Note: Some cooks say to pre-soak the beans and that’s fine if you want to but I have always cooked my bean soup this way with great results every time.

Delicious cornbread muffins are the perfect companion for this flavorful bean soup.

Emily

1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crushed oregano
1/2 teaspoon cilantro leaves
1/4 teaspoon ground red pepper
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite-size chunks
1 small onion, chopped
1 (14 ounces) can chicken broth
1 (4 ounces) can chopped green chilies
1 (15 ounces) can great northern beans, undrained
shredded cheddar cheese (optional)

1. Combine the first 5 ingredients in a small bowl and set aside.

2. Heat the oil in a 3-quart saucepan over medium-high heat; add the chicken and cook until meat is no longer pink. Remove chicken from pan and set aside.

3. Add the chopped onion to the pan; cook 2 minutes. Stir in the chicken broth, green chilies and spice blend; cover and simmer 30 minutes.

4. Stir in the cooked chicken and beans; cover and simmer for an additional 10 minutes. Garnish with shredded cheese, if desired. Makes 4 servings.

Note: I like to serve this with warm cornbread muffins.

Emily

1-1/2 pounds lean ground beef
1 (10-3/4 ounces) can condensed tomato soup
1/2 cup water
1/4 cup chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
1 cup chopped onion
2 (15 ounces each) cans red kidney beans*, rinsed and drained
1 (14-1/2 ounces) can diced tomatoes

1. In a large skillet over medium-high heat, cook the ground beef, stirring often to separate the meat, until well browned. Using a slotted spoon, transfer meat to a 3-1/2-quart slow cooker.

2. Add the remaining ingredients to the meat in the slow cooker; stir. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Makes 6 servings.

* If your family (like mine) doesn’t like kidney beans just substitute 2 cans pinto beans in place of the kidney beans.

** Serve with hot cornbread muffins for an even heartier meal!

Emily

3/4 cup pearl barley
1 tablespoon olive oil
4 onions, chopped
2 celery stalks, chopped
1-1/2 pounds mushrooms, sliced
4 cups low-sodium beef broth
3 carrots, sliced
2 tablespoons tomato paste (no salt added)
1/2 teaspoon salt
Freshly ground black pepper to taste
Minced parsley

1. In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.

2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6-8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.

3. Add the broth, carrots, tomato paste and barley with it’s liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Add the salt and pepper; serve, garnished with the parsley. Makes 6 servings.

Per Serving: 182 Calories, 3 grams Total Fat, 0 grams Saturated Fat, 0 mg. Cholesterol, 264 mg. Sodium, 32 grams Total Carbohydrate, 7 grams Dietary Fiber, 9 grams Protein, 42 mg. Calcium.

Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat.

Points Per Serving: 2

Emily

1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
4 cups chicken broth (can be made from bouillon)
4 cups shredded cabbage
6 ounces Polish or Kielbasa sausage, sliced
1 teaspoon dry parsley flakes
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1. In a Dutch oven, sauté the onion and celery in butter until tender but not brown. Stir in the flour until mixture is smooth; add the broth and cabbage. Cook and stir until cabbage is tender and broth is thickened; about 12 minutes.

2. Add the sausage, parsley, pepper, garlic powder and onion powder; cover and cook an additional 5 minutes. Makes 6 servings.

Cornbread muffins would go great with this soup!

Emily