Ham & Bean Soup

Ham & Bean Soup (modified from my Mom)
(Printable Version)
1 cup dried Great Northern beans
2 cups chicken broth (I used gluten-free)
4 cups water
2 cups cooked ham, cut into chunks
1 can Rotel
1/2 an onion, chopped
1 tsp. salt
1 tsp. chili powder
1 tsp. paprika
1 tsp. freshly ground black pepper

Soak beans overnight according to package directions. Rinse and drain. In a large pot combine beans, broth, water, ham, Rotel and onion. Bring to a boil; cover and simmer for 1-1/2 - 2 hours, adding more water as needed. Stir in remaining ingredients. Simmer 30 minutes longer or until beans reach desired softness.

Yield: about 4 servings

Cheddar Potato Soup

Cheddar Potato Soup (modified from Taste of Home)
(Printable Version)
1 medium onion, chopped
1 stalk of celery, chopped
2 T. olive oil
5 cups potatoes, peeled and diced
2 cups chicken broth
1 cup water
2 cups (8oz pkg) shredded cheddar cheese
2 cups milk (I used coconut milk)
1 tsp freshly ground black pepper
1-2 tsp salt (add 1tsp, taste and add more if needed)
Dash paprika

In a large pot, saute onion and celery in oil until tender. Add potatoes, broth, and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.

Puree in small batches in a blender until smooth; return to pot. *We wanted more chunky soup, so I pureed about half of the potato mixture and then just roughly mashed the remaining mixture. Just do it however your family likes it* Stir in cheese, milk, pepper, salt and paprika. Cook and stir over low heat until cheese is melted.

Serve with seasoned croutons or crusty bread. Yield: 6 servings

Spicy Chili

This is our favorite chili recipe. It's really not too spicy, but the Rotel adds a little kick!

Spicy Chili

1 lb. ground beef, cooked with 1/2 a diced onion, and drained

2 (15 oz) cans diced tomatoes

1 can Rotel

1 can pinto beans, rinsed and drained

1 can great northern beans, rinsed and drained

1-2 cups of water, depending on how thick you like it

2 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

2 Tbsp. paprika

2 Tbsp. chili powder

Combine all ingredients in a medium or large crock pot. Cook on high 4 hours or low 6 hours, stirring frequently. I usually put it in the crock pot at lunch time on low and let it cook all afternoon until suppertime.

Serve with cornbread, sour cream, and shredded cheddar cheese. Leftovers can be frozen for up to 3 months.

Print this recipe!