serves 4
You might need to buy:
- reduced-sodium chicken broth
- sliced leek or chopped onion
- finely chopped peeled fresh ginger
- vegetable ravioli or herb chicken tortellini
- fresh baby spinach leaves or shredded fresh spinach
ready in about 35 minutes;
serves 6
You might need to buy:
- ground chuck
- onion
- ground cumin
- shredded Monterrey Jack cheese with peppers
You might need to buy:
- carrots
- celery
- leek
- onion
- garlic
- soy
- peppercorns
- parsley
- bay leaf
- thyme
You might need to buy:
- Black Beans Drained and Rinsed
- Sweet Corn Drained and Rinsed
- Pinto Beans Drained and Rinsed
- Green Chili
- Swanson’s Chicken Broth
- Cream of Chicken
- Green Enchilada Sauce (you can also use red if you like Red but I green
- Seasoning’s
- Garlic to taste
- Salt to taste
- Pepper to taste
- Lawers seasoning to taste
- Chili powder to taste
You might need to buy:
- honeydew melon
- basil
- lime juice
You might need to buy:
- bags of red lentils
- jumbo carrots
- fennel bulbs
- onions
- celery
- cleaned cilantro leaves and stems
- chopped garlic
- chopped ginger
- ground cumin
- ground coriander
- Salt and pepper
- Oil
- Water
You might need to buy:
- water
- julienne-cut peeled fresh ginger
- sugar
- salt
Suggestions
Corn soup can be refrigerated for about a week and can be frozen for months. If you have decided to freeze or refrigerate the soup hold the three cups of water you were adding. Add the water at the time ready to use the soup.
You might need to buy:
- oil
- cornstarch
- small carrot
- string beans
- About 1 cup finely chopped cabbage
- medium tomato
- corn
- Ingredients:
- black pepper