White Chili

4 cans Great Northern White Beans
4 cups chicken broth (4 cups water/4 chicken bouillon cubes)
1 tsp. chicken stock base
Sauté 1 and 1/2 to 2 onions (chopped up) with 6 - 8 garlic gloves ( I use minced garlic in a jar) in 1 tbsp. oil and add to above

ADD IN
one 7 oz. can of diced green chilies

2 tsp. cumin fine

2 tsp. cayenne pepper

4 cups diced, cooked chicken breast

Simmer about 20 - 30 minutes

At End:

add one cup sour cream and

3 cups shredded Monterey jack cheese ( about  8 - 10 oz. if bought in brick form) and heat until cheese melts.

Taco Soup

1 lb hamburger
1 pkg taco seasoning

1 can Rotel with lime & cilantro
2 cans of water
1 small can corn
1 refried beans

Cheese
Sour Cream
Cilantro

Brown hamburger add taco seasoning. Combine rotel, water, corn & refried beans and simmer in saucepan. Add hamburger and simmer.

Serve with cheese, sour cream and cilantro

Beef Barley Soup

INGREDIENTS
2 lbs beef stew meat, cut into 1-inch pieces
1 Tbsp vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 ½ oz) diced tomatoes, undrained
2 Tbsp tomato paste
4 tsp. beef bouillon granules
1 tsp. each dried oregano, thyme, and parsley flakes
½ tsp salt
¼ tsp. pepper
1 cup quick-cooking barley

DIRECTIONS
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.

Stir in the barley; cover and simmer 10-15 minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts)