WHITE CHICKEN CHILI

From: Lesa

LOVE THIS (FIVE STAR)

6 cans undrained Great Northern Beans
1 1/2 tsp. garlic
2 tsp cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. white pepper
4 c. diced chicken (cooked)
2 cans fat free chicken broth
2 chopped onions
2 cans chopped green chilis
24 oz. sour cream
salt to taste

Combine and simmer then add sour cream last.

Pasta e Fagioli

From: Anna M via Olive Garden

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. 2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. 3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8

Golden Harvest Soup

From: Melanie Cruz


6 cups chopped Potatoes
1 cup chopped celery
1 1/2 cups chopped carrots
1/2 cup chopped onion
2 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 chicken bouillon cubes
2 cups water

Simmer this until tender. Don't drain the water.

In a saucepan blend 3 cups of milk and 4 T. flour. Stir over heat until you bring it to a boiling point. Add 1/2 to 1 lb Velveeta cheese and stir till cheese is melted. Add sauce to the vegetables and serve.

Makes a big pot.