INGREDIENTS
1 lb eye of round or other lean cut (cubed)
1 c chopped onion
1 c chopped green peppers
1 c sliced mushrooms
3 c beef broth
14oz can garbanzo beans
14oz can black-eyed peas
1 c green beans
1 clove garlic, minced
Salt
Pepper

DIRECTIONS
Saute beef, onion, green peppers, and mushrooms in 1T olive oil in a soup kettle until beef is browned. Add remaining ingredients and bring to a boil. Simmer at least 60 minutes over low heat.

INGREDIENTS
4 ounces fresh kale
1 large onion, chopped
3 1/2 teaspoons Italian seasoning
2 teaspoons olive oil
3 cans (14-1/2 ounces each) vegetable broth
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 pound sweet potatoes, peeled and cubed
12 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS
Cut out and discard the thick vein from each kale leaf. Coarsely chop kale; set aside.
In a large saucepan or Dutch oven, saute onion and Italian seasoning in oil until onion is tender.
Stir in the broth, beans, sweet potatoes and kale. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until potatoes are tender. Yield: 8 servings (2 quarts).

INGREDIENTS:
2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Light Sour cream, optional

DIRECTIONS:
In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired. Yield: 8 servings (2 quarts).

1lb chicken breast, cut in strips
1 lg onion
1 green pepper, chopped
28oz can diced tomatoes, drained
2 cans chopped green chiles
1 clove garlic, minced
1t salt
1t cumin
1 can red kidney beans, washed

Suate meat, onion and green pepper. Add garlic, salt, cumin, tomatoes, and green chiles. Simmer 30-40 minutes. Add kidney beans. Simmer 15-20 minutes.

INGREDIENTS
1 lb chicken breast (cubed)
1/2 c diced onion
1/2 c diced celery
1/2 c diced carrots
3 c chicken broth
14oz can garbanzo beans
14oz can black-eyed peas
1 c frozen peas
2 T poultry seasoning (more to taste)

DIRECTIONS
Saute chicken, onion, celery, and carrots in 1T olive oil in a soup kettle until chicken is no longer pink. Add remaining ingredients and bring to a boil. Simmer at least 30 minutes over low heat.