• ▢ 1 cup dry lentils
• ▢ 1 ½ cups carrots – chopped
• ▢ 1 ½ cups celery – chopped
• ▢ 1 ½ cups onions – chopped
• ▢ 3 garlic cloves – minced
• ▢ 1 tsp dried basil
• ▢ 1 tsp dried oregano
• ▢ ½ tsp dried thyme
• ▢ 1 tbsp dried parsley
• ▢ 2 bay leaves
• ▢ 2 x 14 oz cans 3 ½ cups vegetable broth
• ▢ 1 ½ cups water
• ▢ 14 ½ oz can diced tomatoes
• ▢ Fresh ground black pepper

• ▢ 15 oz can black beans
• ▢ 15 oz can pinto beans
• ▢ 15 oz can navy beans
• ▢ 15 oz can black-eyed peas Or 15 oz can purple hull peas
• ▢ 15 oz can green beans
• ▢ 15 oz can corn
• ▢ 1 onion chopped
• ▢ 14 oz can tomato sauce
• ▢ 10 oz can tomatoes
• ▢ 2 cups water
• ▢ 1 ¼ oz package taco seasoning mix
• ▢ 1 oz package ranch seasoning mix

• ▢ 3-4 lbs chicken bones – raw or cooked:
• ▢ Boiling fowl
• ▢ Chicken
• ▢ Carcasses
• ▢ Onions chopped or quartered with skin
• ▢ Celery chopped
• ▢ Carrot chopped
• ▢ 1 small leek chopped
• ▢ 10 black peppercorns
• ▢ 1 garlic clove
• ▢ 1 bay leaves Or 1 bouquet garni
• ▢ Parsley
• ▢ Boiling water

• ▢ 2 lbs beef round steak Or 2 lbs beef chuck – diced
• ▢ 2 cups chopped carrots
• ▢ 1 stalk celery diced
• ▢ ½ green pepper diced
• ▢ 1 onion chopped
• ▢ 16 oz can tomatoes
• ▢ ½ cup corn
• ▢ ½ cup green beans
• ▢ ⅔ cup barley
• ▢ 1 tbsp dried parsley flakes
• ▢ 1 tbsp beef bouillon granules Or 2 beef bouillon cubes
• ▢ 2 tsp salt
• ▢ ¾ tsp dried basil
• ▢ 5 cups water

• ▢ 4 cups cooked chicken – chopped
• ▢ 1 cup onion – diced
• ▢ 1 cup celery – diced
• ▢ 1 cup carrot – diced
• ▢ ½ cup peas
• ▢ 4 x 14 oz cans low sodium chicken broth
• ▢ 2 x 10 ¾ oz cans condensed cream of mushroom soup with roasted garlic
• ▢ 2 tsp each herb
• ▢ o Chervil
• ▢ o Chives
• ▢ o Parsley
• ▢ o Tarragon
• ▢ Pinch of salt & pepper
• ▢ 2 cups egg noodles – cooked

• ▢ 1 cup lentils
• ▢ 1/3 cup pearl barley
• ▢ 1 cup carrot – chopped
• ▢ 1 cup celery – chopped
• ▢ 1 cup onion – chopped
• ▢ 2 garlic cloves – minced
• ▢ ½ tsp dried basil
• ▢ ½ tsp oregano – dried
• ▢ ¼ teaspoon thyme – dried
• ▢ 1 bay leaf
• ▢ 3 ½ cups broth
• ▢ 2 ½ cups water
• ▢ 14 ¼ oz Italian-style tomatoes or 14 ¼ oz regular stewed tomatoes , or 14 ¼ oz crushed tomatoes

Optional:

• ▢ ¼ cup fresh parsley – finely chopped
• ▢ 2 tbsp cider vinegar

• ▢ 15 oz can black beans – rinsed and drained
• ▢ 14 ½ oz can diced tomatoes – drained
• ▢ 10 oz corn
• ▢ ½ cup onion – chopped
• ▢ ½ cup chopped yellow bell peppers or ½ cup red bell peppers, or ½ cup green bell pepper
• ▢ 1 jalapeno pepper – seeded & finely chopped
• ▢ 19 oz can enchilada sauce
• ▢ 10 ¾ oz can cream of chicken soup
• ▢ 2 cups milk
• ▢ 1 cup shredded Monterey jack cheese
• ▢ 1 cup shredded cheddar cheese
• ▢ Sour cream
• ▢ Guacamole
• ▢ Tortilla chips

• ▢ 4 cups potatoes – cubed & peeled
• ▢ 1 ¼ cups water
• ▢ 2 tsp chicken bouillon
• ▢ 1 cup celery – sliced
• ▢ ½ cup carrot – chopped
• ▢ ½ cup onion – chopped
• ▢ 2 tbsp parsley – snipped
• ▢ 1 ½ tsp salt
• ▢ ⅛ tsp pepper
• ▢ 1 tsp dill weed
• ▢ 4 cups milk
• ▢ 3 tbsp flour
• ▢ 2 tbsp butter

Garnish

• ▢ bacon bits

• ▢ 16 oz package dried split peas – rinsed
• ▢ 2 cups ham – diced
• ▢ 3 carrots – peeled and sliced
• ▢ 1 onion – chopped
• ▢ 2 stalks celery w/ leaves – chopped
• ▢ 2 garlic cloves – minced
• ▢ 1 bay leaf
• ▢ ½ tbsp seasoning salt
• ▢ ½ tsp fresh pepper
• ▢ 1 ½ quarts hot water or 1 ½ quarts broth