| 1. Heat butter and oil. |
| 2. Add onion, squash, potatoes & carrots; until softened. |
| 3. Add garlic & corn; heat for 5-10 minutes. |
| 4. Add stock and tamari. Bring to boil |
| 5. Add pepper and other seasonings to taste. |
| 6. Reduce heat to simmer to thicken. (About 1 hour) |
| 1. In A Dutch oven combine water, meatballs, un-drained beans, bullion, onion, basil & bay leaf. (if fresh veggies are used also add them at this point; if not add them @ step #5) |
| 2. Bring to a boil. |
| 3. Add pasta (or, rice) |
| 4. Simmer uncovered 20 minutes |
| 5. Stir in Mixed veggies & tomatoes. |
| 6. Serve |
| 1. Dissolve Powdered Milk & cornstarch in the cold water |
| 2. Add bullion, basil, onion & broccoli |
| 3. Bring to a boil |
| 4. Reduce heat & simmer until broccoli & onion are soft. (about 5-7 minutes) |
| Makes Approx. 6 one cup servings |
| this was also included: |
| 19 calories 7 gram protein |
| less than 1 gram fat |
| 7 gram carbohydrates |
| ** variations: chop leftover baked potato into soup. |
| ** to garnish sprinkle with cheddar cheese. |
| 1. Heat oil in saucepan, add onion & sauté until translucent. |
| 2. Stir in garlic, chilies, cumin, oregano & cayenne. |
| 3. Sauté 2 min. |
| 4. Add beans and stock. |
| 5. Bring to a boil. |
| 6. Reduce heat and simmer uncovered until beans are tender. Stirring occasionally, about 2 hours. |
| 7. Add chicken and 1 cup of cheese. |
| 8. Stir until cheese melts. |
| 9. Season to taste with salt & pepper. |
| 10. Top with remaining cheese & sour cream. |
| Note: Cheese in step 7 optional as it tends to make soup stringy. |