Broccoli & Leak Soup
Trim & Chop 1 leak , 2 onions, 1 head broccoli; (set aside 1 cup chopped broccoli) cook in 2 c. water until boiling. Add seasoned salt and pepper to taste, add 1/2 stick butter, 2 cloves, minced garlic, and remove from heat and cool slightly. Purée in food processor or blender, pour back into kettle. Add 1 packet mixed veggie soup mix 1 quart half and half, 2 tbsp. cornstarch in 2 tbsp. melted butter. Add the reserved cup chopped broccoli. Pour into broccoli mixture and heat until thickened.
2 lb. fresh ground Bison Burger browned and drained.
In a large Soup, Crock or Stock Pot, add all ingredients Simmer together for 2-4 hours on low to medium low heat.
1 large onion diced
4 tbsp chili powder
1 c. pinto beans
1 c. red kidney beans
1 can chili beans
1 can black beans
1 tsp. garlic powder
1 tsp. tiger sauce
1 jar Chili sauce
1 can tomato paste
1 can tomato sauce
2 tablespoons red pepper flakes
Turkey Noodle Soup
2 lbs. chopped cooked Turkey Breast, 1 cup Turkey Stock, 4 stalks celery with leaves, 2 onions, chopped. Boil stock 15 minutes; turn down to medium heat. Add: 1 can peas, 1 bag Green Giant frozen mixed vegetables. 1 c. shredded cabbage, 1 can whole kernel corn, and 2 carrots, peeled and sliced thin, salt and pepper to taste. Simmer 1 ½ hours add 1 small bag egg noodles, stir & continue cooking 30 minutes.
1 lb. pinto beans looked, washed, and rinsed.
Cover in saucepot with warm water. Wash and dry one Heavenly Ham bone or ½ lb. salt pork.
2 bay leaves, finely crushed
1 tbsp. sugar
1 stick butter
1 tsp Mrs. Dash
Salt to taste
Pepper to taste
Boil down hard for 20 minutes. Add 1 quart hot water. Simmer 4 hours. Stirring occasionally.
*Keep close check on water level; make sure water covers beans at all times.
*SERVE WITH CORNBREAD
Recipes by Benita McCoy Lyons (www.kentuckyscratchcooking.com)