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Catherine's Spicy Chicken Soup
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. ... [... more]
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Italian Sausage Soup
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, ... [... more]
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Boilermaker Tailgate Chili
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the ... [... more]
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Kraft Foods
Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese. A ... [... more]
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Amateur's Light Breeze Chicken Chili
In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. ... [... more]
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Apricot Lentil Soup
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes. Stir in lemon ... [... more]
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Be Prepared Five-Bean Soup Mix
To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, ... [... more]
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Classic Minestrone
Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally. Stir in the stock, tomatoes and thyme. Bring to a boil, ... [... more]
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Hearty Bean Chowder
In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark ... [... more]
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Split Pea and Ham Soup I
In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper. Cover, and cook until there are no peas left, just a green ... [... more]
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1-Pot, 3-Bean Chicken Stew
Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes. Add parsley, ... [... more]
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Atomic Canuck Chili
In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker. Stir mushrooms, baked beans, kidney beans with ... [... more]
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