Make certain to leave a fair amount of ham on the bone

Yield about 3-3/4 quarts

INGREDIENTS:

1 pound dried navy beans

oil, as needed to cover the bottom of the pot

2 medium onions, chopped

4 large garlic cloves, minced

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper, or to taste (or can add in Tabasco sauce to taste towards the end of cooking time)

2 celery ribs, chopped

5 cups low-sodium chicken broth

5 cups water cups (or can use 10 cups water)

3/4 cup instant dried potato flakes (or can use 1 cup mashed potatoes without added milk and butter)

2 tablespoons Worcestershire sauce

2 bay leaves

1 meaty ham bone (make certain to leave some ham on the bone)

1 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

INSTRUCTIONS:———————————-

Place beans in a pot then add water to cover by 3-inches; bring to a boil then boil for about 5 minutes then remove from the heat, cover and let stand for 2 to 4 hours or until beans are softened.

Drain and rinse beans, discarding liquid.

In a large pot or Dutch oven heat oil over medium-high heat(use enough oil to coat the bottom of the pot) add in onions and celery; cook until tender (about 3-4 minutes).

Add in garlic, dried thyme and cayenne; cook for 2 minutes.

Stir in the beans, broth, water, potato flakes or mashed potato, Worcestershire sauce, seasoned salt, black pepper and bay leaves, then add in the ham bone; bring to a boil then reduce heat, cover and simmer partially covered for about1-1/2 hours or until beans are tender.

Discard bay leaves.

Remove ham bone; and set aside until cool enough to handle, then remove ham from bone and cut into cubes.

Discard bone. Return the chopped ham to soup and heat through.

You will also find this recipe on www.recipezazz.com

Servings 10

INGREDIENTS:

1 pound ground beef

1 medium green bell pepper, seeded and chopped

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (optional)

4 large garlic cloves, minced

1-1/2 teaspoons garlic powder (optional, if you are a garlic lover then add in)

1 package taco seasoning mix

2 cans (15 ounces each) black beans, rinsed and drained

1 (16 ounce) jar salsa (mild, medium or spicy)

1 (15 ounce) can tomato sauce

1 (14-1/2 ounce) can Mexican stewed tomatoes

12 (6 inch) corn tortillas (can use flour tortilla)

1 teaspoon each seasoned salt and fresh ground black pepper, or to taste

2 cups shredded reduced-fat cheddar cheese (can use more)

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F. (set oven rack to bottom position).

Grease a 13 x 9-inch baking dish.

In a large skillet cook the ground beef with onion, green pepper and jalapeno pepper over medium heat until meat is no longer pink; drain fat then continue cooking until the meat is lightly browned (about 10-12 minutes, adding in the garlic the last 2 minutes of cooking).

Stir in the taco seasoning mix and if using the garlic powder; cook stirring for 1 minute.

Stir in the beans, salsa, tomato sauce, tomatoes; bring to a boil, reduce heat and simmer, uncovered for about 22-25 minutes stirring frequently.

Spread about 1 cup meat sauce into bottom of the baking dish coated with cooking spray.

Top with six tortillas.

Spread with half of the remaining meat sauce, then sprinkle with 1 cup cheese (can use more cheese if desired).

Layer with remaining tortillas and meat sauce.

Cover and bake for 20-30 minutes or until thoroughly heated through.

Uncover then sprinkle with remaining cheese.

Bake 5-10 minutes longer or until bubbly and cheese is melted.

Taken from my “Favorites” folder!

This tastes even better the next day, chopped smoked dry sausage or Italian sausage links with casings removed may be replaced for the ground beef

Yield about 3-1/2 quarts

INGREDIENTS:

1-1/2 pounds lean ground beef

2 large celery ribs, chopped

1 medium onion, chopped

4 large garlic cloves, finely chopped (garlic lovers can use more)

1/2 teaspoon crushed chili flakes (or adjust to taste)

7 cups chopped cabbage (one  small cabbage head or half a large)

2 (16 ounce) cans kidney beans, rinsed and drained

1 (28 ounce) can diced tomatoes, undrained

3 cups beef broth

1 (15 ounce) can tomato sauce (do not sub crushed tomatoes)

2 medium carrots, chopped

1 teaspoon each seasoned salt and fresh ground black pepper, more added towards the end of cooking if needed

1 teaspoon sugar

INSTRUCTIONS:————————————-

In a large saucepan, cook the beef with  celery and onion over medium heat until meat is no longer pink; drain.

Continue to cook the meat until browned (this may take about 10-12 minutes, the meat should be lightly browned for best flavor).

Add in the chopped garlic and crushed chili flakes the last 2-3 minutes of browning the meat.

Add remaining ingredients; bring to a boil stirring constantly.

Reduce heat to low; cover and simmer for 1 hour or until cabbage and carrots are tender (seasoning with more salt and black pepper and sugar if needed towards the end of cooking time).

You will also find this recipe on www.recipezazz.com

Yield 7 cups

INGREDIENTS:

1 pound dried white beans (soaked in cold water overnight,  drained and  rinsed under cold water then drained again very well)

4 slices thick uncured bacon

1 small onion, peeled and chopped

1/2  cup pure maple syrup

1/4 cup brown sugar, packed

2 tablespoons molasses

1 teaspoon dry mustard powder

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt (can use white salt)

INSTRUCTIONS:————————————–

After the 24 hour soaking time, in a large pot cover the beans with water; bring to a simmer and cook until tender about (45-60 minutes) drain the beans, reserving the cooking water.

Meanwhile preheat oven to 350 degrees F.

In a bowl mix together the maple syrup, brown sugar, molasses, mustard powder, garlic powder, black pepper and salt.

Set the slices of uncooked bacon in the bottom of a heavy casserole dish then sprinkle the onion on top .

Mix the beans with the maple mixture and pour them over the bacon and onion, adding in just enough water to cover the beans.

Cover the casserole dish with a lid and cook in the oven for 5 hours, adding more water hourly as needed to the beans.

Cook uncovered for the last 30 minutes to brown up, then allow let cool slightly before serving.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

You will need a 1-1/2 quart slow cooker for this, to kick up the heat add in some canned chopped jalapeno peppers and/or some cayenne pepper

Yield about 4-1/2 cups

INGREDIENTS:

1 (16 ounce) can refried beans

pinch garlic powder, optional

1 cup picante sauce (spicy or mild)

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

3/4 cup sour cream

1 (3 ounce) package cream cheese, very soft

1 tablespoon chili powder

1/2 teaspoon ground cumin

Tortilla chips and salsa

INSTRUCTIONS:——————————————-

In a large bowl, combine the first 9 ingredients; transfer to a 1-1/2-qt. slow cooker.

Cover and cook on high for 2 hours or until heated through, stirring once or twice (you may want to adjust the chili powder and cumin).

Serve with tortilla chips and salsa. .

Servings 6-8

INGREDIENTS:

oil, as needed

1 carrot, finely diced

1 large celery rib, diced

1 medium onion, chopped

4 large garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or adjust to taste

2 tablespoons all-purpose flour

4 (15 ounce) cans chicken broth

1 (15 ounce) can diced tomatoes, undrained

1 (10 ounce) can Rotel tomatoes with chilies, diced

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

10 corn tortillas ( broken or cut into small pieces, more for garnish)

2-1/2 cups cooked chopped chicken

1 cup light cream

1 (14 ounce) can black beans, drained

1-1/2 cups shredded Monterey Jack cheese (can use more if desired plus more for garnish)

seasoned salt and fresh ground black pepper to taste

INSTRUCTIONS:——————————————

Heat oil in a medium saucepan over medium-high heat (use enough oil to coat the bottom of the saucepan).

Add in onions, carrots and celery; saute until tender (about 4 minutes).

Add in garlic and chili flakes; cook stirring for about 2 minutes.

Add in flour and stir for 1 minute.

Add chicken broth and bring to boil.

Add in diced tomatoes with their juice,  Rotel, taco seasoning and chicken.

Break the tortillas into pieces and add to broth mixture; bring to a boil over medium-high heat.

Reduce heat to low and simmer for about 20 minutes or until tortillas are thoroughly combined in the liquid, stirring frequently.

Mix in the Jack cheese; simmer on low heat for additional 10 minutes.

Add light cream  and black beans; simmer for additional 10 minutes.

Season with seasoned salt and pepper to taste.

If you like a thicker soup  add in more crushed tortillas, then stir into soup until combined.

Garnish with shredded cheese and broken tortilla chips.

Taken from my “Favorites” folder!

A can of drained corn kernels is a great addition to add in, serve with a crusty loaf of bread

Servings 6

INGREDIENTS:

oil, as needed

1 tablespoon of butter

1 pound boneless skinless thighs or chicken breasts, cut into about 3/4-inch cubes

1 medium onion, chopped

4 large garlic cloves, finely chopped (garlic lovers can use more)

1 teaspoon crushed chili flakes, or to taste

1-1/4 teaspoons ground cumin

1 teaspoon dried oregano (rubbed between fingers to release the flavor)

1 teaspoon seasoned salt (more if needed)

2 (15-1/2 ounce) cans great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

2 (4 ounce) cans chopped green chilies

fresh ground black pepper, to taste

1 cup sour cream (low fat is okay do not use fat-free)

1/2 cup heavy (33-35%) whipping cream, unwhipped

fresh grated Parmesan cheese, optional

INSTRUCTIONS:—————————-

In a large saucepan heat oil and  1 tablespoon butter over medium-high heat (using enough oil to lightly coat the bottom of the saucepan).

Add in saute the chicken, onion; cook until the chicken is no longer pink.

Add in garlic, chili flakes, cumin, oregano and seasoned salt; cook stirring about 2-3 minutes.

Add the beans, broth and green chilies; bring to a boil stirring constantly.

Reduce heat; simmer, uncovered, for 40 minutes stirring frequently, seasoned with fresh ground black pepper and more salt about halfway through.

When finished cooking remove from the heat; stir in sour cream and heavy cream until combined and heated through (do not boil).

Ladle into bowls and top with freshly grated parmesan cheese if desired.