Fresh Vegetable Soup

Fresh Vegetable Soup...

Absolutley superb! I made this for a church function using my own beef stock and FiberWise Pasta. I made a double batch so I could freeze some. For extra protein, add diced (cooked) chicken breast.

Yield: 8     (serving size: 2 cups + 2 tbsp. cheese)

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All American Chili

All American Chili...

I’m off to Texas in a few days so I’m preparing a couple things for Daniel to eat while I’m away. Chili is easy enough to make and winter is a great time of year for it.

Yield: 8 servings     (serving size: 1 1/4 cups chili + 1 tbsp. cheese)

cooking...

Basic Vegetable Stock

Basic Vegetable Stock...

For convenience, cook stock overnight or during the day while you are at work. Transfer stock to heavy-duty zip-top freezer bags in small, measured portions (2 cups is perfect). Label the bags and refrigerate until chilled, cover and freeze for up to 3 months. Thaw in refrigerator...

Homemade Chicken Stock

Homemade Chicken Stock...

Cook stock overnight, strain in the morning and refrigerate during the day. When you return home, the fat will have congealed on top of the stock and you can skim it off. Transfer stock to heavy-duty zip-top plastic bags in 2 cup increments. Label and freeze until ready to use....

Ham & Bean Soup

Ham & Bean Soup...

I froze this and gave it as a gift to my parents and sister & brother-in-law for Christmas. Hopefully I will have an opportunity to make this again because it was superb!

Soak beans and chop vegetables ahead of time to shave prep time. Measure 1/4 cupfuls of (7) varieties...

Slow Cooker Split Pea Soup

Slow Cooker Split Pea S...

Yield: 8

1 (16 oz. pkg.) dried split peas, rinsed

2 cups diced ham or 1 meaty ham bone

1 cup diced carrot

1/2 cup chopped onion

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