Potato, Sausage and Kale Soup

Blueberry Muffins

Cherry Squares

Meat Loaf

White Bean and Vegetable Soup



White Bean Vegetable Soup

3 stalks celery

1 large onion

3 cloves garlic

6 large carrots, peel and slice

2 Tbs olive oil

1 Tbs butter

1/2 tsp freshly ground pepper

1/4-1/2 tsp salt

Chop vegetables.  In a covered stock pot, saute the above ingredients over medium to medium-high heat for 10-15 minutes until celery and carrots are tender.  Stir occasionally.

Heat 8 cups water to boiling ~teapots work great for this~

Add to stock pot:

3 chicken bouillon cubes

2 tsp parsley

1 bay leaf

2 cups uncooked medium wide egg noodles

Pour boiling water over ingredients in stock pot.  Reduce heat to lowest setting, cover and allow to sit 10 minutes.  Remove from heat.  Adjust seasoning as desired and add more water if needed.  

Stir in 15 ounces white beans, drained and rinsed.  Rest 5 minutes.  Remove bay leaf.  Serve with this yummy focaccia bread or this tasty honey wheat bread.


Sharing with:  FamilyFreshMeals,   GooseberryPatch,  

Macaroni Grill~ Rosemary Focaccia Bread

Bacon and Two Cheese Jalapenos

Brownies in a Jar

Honey Wheat Bread

Enchiladas

Enchilada Sauce

Enchilada Sauce
2 Tbs flour
2 Tbs canola oil
1 Tbs hot chili powder
1/2 tsp cumin
15 ounce can tomato sauce
1 can Rotel or diced tomatoes with garlic if you don't want any heat
1/2 cup water or chicken broth

1.  Cook flour and oil for a couple minutes over medium heat in a saucepan, stir constantly.

2.  Add cumin and chili powder.  Cook one more minute, stirring.

3.  Mix in tomatoes with juices, tomato sauce, water or broth.

4.  Simmer low for 15 minutes.