World's Best Bean Soup Mix
Tex-Mex Meatball Soup
Baked Potato Soup



World's Best Bean Soup Mix

MIX
1 pound navy beans
1 pound great northern beans
1 pound pinto beans
1 pound red beans
1 pound fried soybeans
1 pound yellow split peas
1 pound green split peas
1 pound black eyed peas
1 pound dried lentils
1 pound dried lima beans
1 pound dried baby lima beans
1 pound pearl barley soup:
1 package bean soup mix
2 quarts water
1 ham hock
1-1/4 teaspoons salt
1/2 teaspoon pepper
1 large onion, chopped
1/4 teaspoon chili powder
16 ounces can tomatoes
1 clove garlic, minced
3 tablespoons lemon juice

Mix: Use 2 cup portions for soup mix packets. Store in an airtight
container. World's Best Bean Soup: Rinse beans. Soak overnight in cold
water to cover. Drain, mix with water, ham hock, salt and pepper. Bring to
a boil; reduce heat, cover and simmer until beans are tender, about 1 1/2
hours. Add remaining ingredients; simmer 30 minutes. Remove ham hock,

Source: The Perfect Mix by Diane Phillips


Servings: 40



Tex-Mex Meatball Soup

1 Onion
1 Zucchini
1/2 Pound Ground beef
1 Teaspoon Chili powder Salt and pepper
1 Tablespoon Oil
1/2 Teaspoon Ground cumin
1/2 Teaspoon Oregano
1 Pound Canned tomatoes
1-1/3 Cups Beef stock or broth
1/8 Teaspoon Hot pepper sauce

Chop onion. Cut zucchini into 1 inch pieces. Combine beef, chili powder,
salt and pepper into 1 inch balls. In Dutch oven, heat oil over medium
heat. Add meatballs and brown well - remove meatballs and lower heat. Add
onion and zucchini. Cover and cook 5 minutes. Stir in cumin, oregano,
tomatoes with their juice stock, hot pepper sauce, salt and pepper. Cover
and simmer for 15 minutes. Add meatballs, heat thoroughly. * use 1 pound
ground beef if you like a lot of meat in your soup. Debbie Blakeslee

Servings: 1



Baked Potato Soup

1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14 1/2 oz.) chicken broth
1 can (12 fl. oz.) Nestle Carnation Evaporated Milk
2 large or 3 medium baking potatoes, baked or microwaved
salt and ground black pepper to taste
4 strips bacon, cooked and crumbled
1/2 cup (2 oz.) shredded cheddar cheese
3 tablespoons sliced green onion


Melt butter in large saucepan over medium heat. Add onion; cook, stirring
occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually
stir in broth and evaporated milk. Scoop potato pulp from one potato;
mash. Add pulp to broth mixture. Cook over medium heat, stirring
occasionally, until mixture just comes to a boil. Dice remaining potato
skin and potato(es); add to soup. Heath though. Season with salt and
pepper. Top each serving with bacon, cheese and green onion.

Variation: For a different twist to this recipe, omit the bacon, cheddar
cheese and green onion. Cook 2 tablespoons of shredded carrot with the
onion and add 1/4 teaspoon dried dill weed to the soup when adding the
broth. Proceed as above.

Makes 4 servings

Servings: 4


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