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INGREDIENTS

• 1 chicken breast
• 500 g broccoli
• 1 literchicken stock
• 1 (250g)carton sour cream
• salt and pepper

DIRECTIONS

1. Put the Chicken Stock in a pot on the stove to heat.
2. Slice the Chicken Breast wafer thin, this is best done partially frozen.
3. Add the Chicken Breast to the Chicken Stock to cook, this is complete when the Chicken is white.
4. Remove the Chicken from the Chicken Stock.
5. Add the broccoli to the Chicken Stock and cook until soft.
6. Note:Even stems may be used for this recipe if cut small enough.
7. Blend the broccoli into the Chicken Stock with a hand bender or MixMaster.
8. Season with Salt and pepper.
9. Return the Chicken Breast to the blended broccoli Stock Mix.
10. Add the Sour Cream just before serving.
11. Do not heat with sour cream on high,it will curdle.
12. Serve with French Stick.
13. To freeze this item, do not add Sour Cream.
14. Add Sour Cream when reheating and serving.

INGREDIENTS

• 3 quarts water
• 2 lbs tomatoes, coarsely chopped or
• 1 (28ounce)can peeled Italian plum tomatoes, chopped,juices reserved
• 1 large Spanish onion, coarsely grated
• 1 lb boneless leg of lamb, well-trimmed,cut into 1/2 inch cubes
• 1 (19ounce)can chickpeas, drained and rinsed
• 1/2 cup brown lentilsor green lentils(3 1/2 ounces)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1/3 cup rice
• 1/3 cup all-purpose flour
• 1/4 cup flat leaf parsley, chopped
• 1/4 cup cilantro, chopped
• salt & freshly ground black pepper
• pita bread , for serving

DIRECTIONS

1. In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
2. Bring to a boil, stirring to dissolve the tomato paste.
3. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
4. Add the rice and simmer for 10 minutes.
5. In a small bowl, whisk 1 cup of the soup into the flour.
6. Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
7. Stir in the parsley and cilantro.
8. Season the soup with salt and pepper and serve.
9. Serve with warm pita bread if desired.
10. The soup can be refrigerated for up to 3 days.

INGREDIENTS

• 50gmstoovar dal
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 50 g tomatoes, chopped
• 8 curry leaves
• 3 cups water
• 1/4 teaspoon turmeric
• salt and pepper , to taste
• 2 teaspoons butter

DIRECTIONS

1. pressure cook the dal well.
2. Melt butter in a saucepan add curry leaves, tomato pieces, both the pastes.
3. Fry for a while till tomatoes become soft.
4. Now add salt, turmeric and the boiled dal.
5. Add water if required to adjust the consistency continue boiling for 5 minute.
6. Garnish with lemon rings, chopped coriander.
7. Serve hot.
8. you can also add any soup vegetable of your liking.

INGREDIENTS

• 2 lbs ground beef
• 2 cups diced onions
• 2 (15 1/2ounce)cans pinto beans
• 1 (15 1/2ounce)can red kidney beans
• 1 (15 1/2ounce)can whole kernel corn, drained
• 1 (14 1/2ounce)can canned Mexican style stewed tomatoes
• 1 (14 1/2ounce)can diced tomatoes
• 1 (14 1/2ounce)can tomatoes and green chilies
• 2 (4 1/2ounce)cans diced green chilies
• 1 (4 5/8ounce)can black olives, drained and sliced
• 1/2 cup green olives, sliced(optional)
• 1 (1 1/4ounce)packagetaco seasoning mix
• 1 (1ounce)packageranch dressing mix
• corn chips , for serving
• sour cream, for garnish
• grated cheese, for garnish
• chopped green onions, for garnish
• sliced jalapenos , for garnish

DIRECTIONS

1. Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
2. Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot–sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
3. Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
4. To serve, place a few corn chips in each bowl and ladle soup over them.
5. Top with sour cream, cheese, green onions and jalapeños.

INGREDIENTS

• 12 ounces black beans, picked over
• 6 cups water
• 1 stalk fennel, chopped
• 4-6 ounces chorizo sausage, casing removed,chopped
• 1 onion, diced
• salt, to taste
• pepper
• 3 chipotle chiles in adobo, chopped
• 12 shrimp, peeled and deveined
• 1/2 cup crumbled queso frescoor cheddar cheese
• 1/3 cupoil , to garnish(optional)
• 4-6 corn tortillas, cut in strips,to garnish(optional)

DIRECTIONS

1. place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
2. remove from heat and let it sit 1 hour, drain.
3. add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
4. add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
5. use an immersion blender to puree the soup, or do it in batches in a blender.
6. add the shrimp and cook for 3-4 minutes until done.
7. heat oil in a skillet.
8. add tortillas in batches, fry until crisp.
9. drain on paper towels.
10. serve the soup topped with tortilla strips and sprinkled with queso fresco.