Fiesta Bean Salad-Helen Horton

Combine:

1 can gr beans cut beans in half

1 10 oz pkg frozen corn, defrosted

1 can garbanzo beans

1 can black beans

1 can kidney beans

1 sm red oven diced

1/2 red pepper, diced

In a small bowl combine:

1/2 c sugar

1/2 c vinegar

1/4 c oil

Pour over salad and marinate over night.  Just before serving stir in:

3 T chopped cilantro

3 T cilantro chopped

Combine all but the cilant.  Add the fol

Italian White Bean and Ham Soup-Helen Horton

1 16 oz pkg dried white beans, navy, northern, etc

1 T olive oil

2 cups diced onion

4 cloves minced garlic

8 cups chicken broth, fat-free and low sodium

4 cups water

2 T chopped fresh parsley, or 2 t dried

1 spring fresh thyme

2 smoked ham hocks or 1 ham bone

2 bay leaves

1 14 oz can diced tomatoes

Salt and Pepper

Soak the beans over night; or cook 2 minutes, remove from heat and let stand for 1 hour. Drain water. Heat oil in large pot over medium heat. Add onion and cook till tender. Add garlic and cook 1 minute while stirring. Add beans, broth, water, and all remaining ingredients except salt and pepper. Bring to a boil and then cover, reduce heat and simmer for 2 to 2 ½ hours until beans are tender. Discard bay leaves and thyme twigs. Remove ham and cool slightly. Remove meat from bones and dice or shred. Place 1 ½ cups of beans in a blender, process until smooth and add back to pot along with meat. Salt and Pepper to taste.

While this soup simmers it makes the whole house smell like an Italian restaurant.

Greek Style Garbanzo Salad-Norma Horton

1 ½ cups cooked (½ cup dry) or 1 can (15 oz.) garbanzo beans, drained

½ cup thinly sliced red onion

½ cup diced tomato

½ cup chopped green bell pepper

3 Tbsp. rice vinegar or apple cider vinegar

2 Tbsp. lemon juice

2 tsp. olive oil

2 Tbsp. minced garlic

2 Tbsp. chopped fresh parsley

Pepper to taste

Combine all ingredients in a large bowl. Let marinate at room temperature for several hours, then refrigerate. Serves 5.

From Centers for Disease Control and Prevention

McBride’s Chili-Norma Horton

1 lb. ground round

2 onions

¼ to ½ bell pepper

1 large can chopped tomatoes

1 tsp. chili powder

2 15 ¼ oz. cans of red kidney beans (drained)

Cumin

3 stalks celery

3 cloves garlic

Molasses, to taste

Brown ground round in chunks in skillet. Sauté chopped onions and chopped pepper in separate skillet with butter. Combine above with chili powder and tomatoes. Simmer 1 hour. Add beans in the last 10 minutes. Serves 4.

Taco Soup-Lindsay Call

1 lb hamburger

1 chopped onion

Brown hamburger and onion together in saucepan and drain. Add 1 pkg taco seasoning after browning.

1-28oz can stewed tomatoes (undrained)

2 cups water

1-8oz can tomato sauce

1-15oz can corn (undrained)

1-15oz can pinto beans (undrained)

Fresh cilantro, optional

Add ingredients in a large pot. Bring to a boil, reduce heat, and simmer for 15 minutes, covered. Top with sour cream, grated cheese, and broken tortilla chips.

Lindsay’s notes: The great thing about this soup is that it’s super easy and very adaptable. For example, although it calls for pinto beans, I’ve used black and kidney beans. We also tend to add extra corn and tomatoes to make it a bit healthier and save money (since the meat is the most expensive part). P.S. I hate cilantro; never touch the stuff.

I got this recipe from one of my oldest friends, Ishkhanoohie. When I was working in Washington, D.C., I went to visit her in Austin, Texas (where she moved after getting married). It was a week of delicious food because she is fantastic cook. This was the only recipe that I dared to get from her because most of them were too gourmet for my meager cooking skills.

This recipe has served Neal and me well because it was one of the few that he REALLY loves and it can make a lot for a little money! We always turn to it when we’re having a group of people for dinner.

Chicken Tortilla Soup – Teresa Horton

4 chicken breasts

4- 15oz. cans of beans: 2 pinto 1 kidney 1 black

2- 15oz. cans of Mexican style stewed tomatoes

1 c. salsa

1- 7oz can chopped, green chilies

14.5oz. (or 2- 8oz. cans) tomato sauce (roasted garlic is good)

Some cumin and cilantro to taste

Put chicken in bottom of crock-pot. • Combine ingredients & pour over chicken. • Cook on low for 8 hours. • Before serving, remove chicken and shred it and stir it back in. • Serve with cheese, sour cream, and lime tortilla chips.

From Kristy Cook

Tortilla Soup – Teresa Horton

2 cans great northern white beans

1 medium onion chopped

1-2 crushed garlic cloves

1/2 cup butter

1/4 cup flour

2 cups chicken broth

1 cup milk

1 1/2 tsp paprika or chili powder

1 tsp cumin

3+ chicken breasts

2 small cans green chilies

1 small bag frozen corn

salt and pepper to taste

Monterey jack cheese

Boil chicken. In large pot, mix butter and flour. Mix in garlic and onion. Add liquids, let simmer about 5 minutes. Add remaining ingredients. Simmer about 15 minutes. Serve with tortilla chips, Monterey jack cheese, cilantro, tomato, avocado, and whatever else you like.

From Karina Anderson

Sicilian Split Pea Soup – Sarah Bastian

2 sweet onions, chopped

1 lb carrots, chopped

4 ribs celery, chopped

8 cups vegetable broth

2 cups water

1 lb dried split peas

2 tsp dried thyme

2 tsp dried basil

1/4 tsp red pepper flakes

1 tsp liquid smoke (optional)

14 oz can diced no-salt tomatoes

9 oz fresh spinach (chopped fine in the food processor)

Add all ingredients except tomatoes and spinach to soup pot. Bring to boil, cover pot, and simmer for an hour until peas are done. Add tomatoes and spinach. 

One of Sarah’s favorite soups.

Give Peas a Chance Soup – Sarah Bastian

1 tsp olive oil

1 c. chopped onions

2 cloves garlic, minced

5 c. low-fat veggie broth

1-1/2 c. chopped carrots

1-1/2 c. dried, green split peas

1 c. peeled, cubed potatoes

1 T. grated gingerroot

1/2 t. dried sage

1 c. frozen green peas

9 oz fresh spinach, chopped fine in a food processor 

1/2 c. soy milk (or evaporated 2% milk)

Heat olive oil in a large soup pot over medium heat. Add onions and garlic. Cook and stir for 3 minutes. Add broth, carrots, split peas, potatoes, gingerroot, sage. Bring to a boil. Reduce heat to med-low. Cover and simmer for 30 minutes.

Add frozen peas and spinach. Simmer for 5 minutes, until peas are heated through

Working in batches, transfer mixture to a blender or food processor. Puree until smooth. Return soup to pot. Stir in milk and serve immediately.

A favorite soup of Dallin’s

Easy All American Chili – Scott Horton

1 package McCormick Mild Chili Seasoning

1.5 pounds ground beef

2 can (8oz) tomato sauce

1 can (14.5oz) diced tomatoes, undrained

2 cans (16oz) pinto beans

2 cans (16oz) kidney beans

Brown meat, drain. Stir in rest of ingredients. Bring to boil. Reduce heat and simmer for 3+ hours.

Serve with shredded cheese, sour cream, and corn bread or dinner rolls.

NOTE: This chili recipe is undefeated at LDS ward chili cook-offs (as noted by my latest GOLDEN LAD

Hamburger Soup-Jo Ann Seely

Brown together:

1-1/2 lbs ground lean hamburger

3 large onions chopped

 1/3 green pepper chopped

Add and simmer for 5 minutes:

       2 stalks celery chopped

       6 carrots chopped

       1 qt canned beef stock

       1 Tbs salt

       1-1/2 tsp pepper

Add and simmer for awhile:

       1 large can stewed tomatoes

       1 small can tomato sauce

       1 can kidney beans

       1 can string beans

       1 can kernal corn drained

Freezes well. Great to have on hand for cold days. 

Jo Ann Seely

Seely family favorite

Minestrone Soup – Jo Ann Seely

1/4 cup olive oil

1 medium chopped onion

2 cloves fresh garlic minced

One 28 oz can tomatoes broken apart

1 qt chicken broth

1 Tbs chopped fresh parsley

1/4 tsp pepper

2 cups shredded cabbage

1/2 cup uncooked small shell macaroni

4 carrots sliced

2 stalks celery sliced

1 leek sliced

1/2 tsp oregano

2 tsp basil

1 tsp salt

2 cans kidney beans

2 small zucchini sliced 

Heat oil in large pot.  Add onion, garlic, carrots, celery, and leek.  Saute until onion is tender, add tomatoes with liquid.  Break up tomatoes with fork.  Stir in broth, parsley, basil, oregano, salt and pepper.  Reduce heat—cover and simmer 20 min.  Stir in beans, cabbage.  Simmer 10 min.  Optional—serve with parmesan cheese. 

Freezes well, so you can have future meals ready. 

Seely family favorite