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
Other vegetables/beans can be added/substituted per your likes. Add more liquid if the soup gets too thick.
ready in about two hours;
serves 6
You might need to buy:
- ground beef
- carrots
- diced tomatoes
- cannellini beans
- water
- consommé
- bay leaf
- parsley
- quick-cooking barley
ready in about an hour and a half;
serves 6
You might need to buy:
- bacon slices
- chopped leek
- chopped onion
- water
- dried lentils
- chopped carrot
- salt
- half-and-half
- dry sherry