​2 cans (14 ounces each) chicken broth
2 cups water
12 ounces boneless skinless chicken breasts, cut into bite-sized chunks
1 ½ cups frozen mixed vegetables
1 package (9 ounces) refrigerated cheese tortellini
2 ribs celery, thinly sliced
1 teaspoon basil
½ teaspoon garlic salt
½ teaspoon oregano
½ teaspoon pepper
 
1.  In a large saucepan or Dutch oven, bring broth and water to a boil; add chicken.  Reduce heat; cook for 10 minutes.
 
2.  Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender. 
 
Added June 2020

​12 ounces Italian turkey sausage links, casings removed
1 medium onion, chopped
6 cloves garlic, minced
2 cans (14 ounces each) chicken broth
1 ¾ cups water
1 can (15 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, chopped
1 teaspoon basil
pepper
red pepper flakes
shredded parmesan cheese
 
1.  Crumble sausage into a large saucepan or Dutch oven; add onion.  Cook and stir over medium into sausage is no longer pink.  Add garlic and cook 1 minute longer.  Stir in broth, water, and tomatoes and bring to a boil.
 
2.  Add tortellini; return to a boil.  Reduce to a simmer and cook for 5-7 minutes or until almost tender.  Stir in spinach and basil and season with pepper and red pepper flakes.  Cook until tortellini is tender and spinach is wilted.  Serve with cheese.
 
Added June 2020

​2 cups dried great northern beans
5 cups chicken broth
3 cups water
1 smoked ham hock
1 teaspoon dried thyme
½ teaspoon marjoram
½ teaspoon pepper
¼ teaspoon sage
3 medium carrots, peeled and chopped
3 celery ribs, chopped
2 medium onions, peeled and chopped
1 ½ cups diced ham
 
1.  Sort and rinse beans.  Transfer to a large Dutch oven and add water to cover by 2 inches.  Bring to a boil and boil for 2 minutes.  Remove from the heat; cover and soak for 3-4 hours.
 
2.  Drain and rinse beans, discarding soaking liquid.  Return beans to pan; add ham hock, thyme, marjoram, pepper and sage, cover with water by two inches, and bring to a boil.  Reduce heat and simmer for 1 ½ hours or until beans are softened. 
 
3.  Stir in vegetables and ham, return to a simmer, and cook until vegetables and beans are tender, about 45-60 minutes.    
 
Added June 2019

​2 pounds ground beef
1 medium onion, finely chopped
4 cloves garlic, minced
½ cup flour
½ cup chili powder
4 teaspoons cumin
2 teaspoons oregano
2 teaspoons salt
½ teaspoon chipotle powder
½ teaspoon black pepper
4 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (10 ounces) Ro-Tel
 
1. In a large Dutch oven or heavy-bottomed pot, brown ground beef over medium-high heat until no longer pink; drain if desired (but not too thoroughly). Reduce heat to medium, add onion and saute until softened; stir in garlic and cook an additional 2 minutes. Stir in flour and spices to coat meat; cook, stirring constantly, until fragrant and spices start to stick.
 
2. Add 4 cups of water to pot and stir well; add remaining ingredients, raise heat to medium-high and bring to a boil. Lower heat to low and cook, stirring regularly, for 1-2 hours or until thickened and tasty. Serve with cornbread.

Revised January 2018, May 2019

2 boneless skinless chicken breasts, diced
2 tablespoons olive oil
2 tablespoons butter
1 onion, diced
4 carrots, peeled and sliced
1 green bell pepper, seeded and diced
3-4 cloves garlic, minced
1/3 cup flour
5 cans (14 ounces each) chicken broth, divided
3 tablespoons cornstarch
1 chicken bouillon cube
1 tablespoon Italian seasoning
2 bay leaves
salt and pepper to taste
12 lasagna noodles, broken into 1-2” lengths
2 cups half and half
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¾ cup shredded parmesan cheese
 
1.  In a large pot, sauté chicken in olive oil over medium until cooked through.  Transfer to a plate.  Add butter to pot and when melted, stir in onion.  Cook, stirring, until softened, about 5 minutes.  Add carrots, pepper, and garlic and cook 1-2 minutes.  Sprinkle vegetables with flour and stir until well coated.
 
2.  Combine 1 cup chicken broth with cornstarch; set aside.  Slowly stir remaining broth into pot.  Raise heat to medium-high and bring to a boil.  Add cornstarch mixture, bouillon cube, Italian seasoning, bay leaves, and salt and pepper.  Return to a boil, then gradually stir in lasagna pieces.  Simmer, stirring frequently, until noodles are tender but firm, about 30 minutes. 
 
3.  Add half and half and spinach and heat through.  Slowly stir in cheese until melted. 
 
Added September 2017

​1 ½ pounds ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 pound carrots, peeled and bias-sliced
5-6 celery ribs, bias-sliced
¾ cup pearl barley
1 (28 ounce) can crushed tomatoes
12 cups water
2 bay leaves
1 teaspoon Italian seasoning
9 beef bouillon cubes
salt and pepper
 
1. Brown beef over medium in a large soup pot; drain. Add onion, garlic, carrots, and celery and cook, stirring, until onion is translucent. Stir in remaining ingredients, bring to a boil over high, then reduce heat to medium-low and simmer until barley is cooked through, about 45 minutes. 
 
Revised November 2017

​½ cup chopped onion
¼ cup butter
¼ cup flour
salt and pepper
1 can (14 ounces) chicken broth
3 cups milk
1 tablespoon Worcestershire sauce
4 ounces processed American cheese, diced
1 ½ cups shredded cheddar cheese
2 (10 ounces each) packages frozen broccoli, thawed and drained
 
1. Sauté onion in butter over medium heat until softened but not browned.  Stir in flour and season with salt and pepper.  Cook flour, stirring, 3-4 minutes. 
 
2.  Slowly whisk in chicken broth until well blended; raise heat to medium-high and bring to a simmer.  Gradually add milk and Worcestershire sauce; return to a simmer.  Remove from heat and gradually whisk in cheeses until smooth.
 
3.  Reduce heat to medium-low and stir in broccoli; cook and stir gently until heated through. 
 
Revised November 2017; January 2019