White Bean and Ham Soup

2 c. dried white beans or 6 c. cooked

2 medium carrots, chopped

1/2 stock celery, chopped

2 T. dehydrated onion or 1 small onion

1 1/2 c. cubed fully cooked ham

1/2 t. salt

1/8 t. pepper

1 bay leaf

5 c. boiling water

1. Rinse and sort beans. Soak beans overnight in water 4" above beans.

2. In morning, discard water and rinse beans again.

3. Boil beans on stove and transfer to crockpot.

4. Add ingredients in order listed. Don't mix.

5. Cook on High 6-7 hrs.

White Bean and Canned Chicken Chili

2 c. dried white beans or 6 c. cooked

1 can chicken

2 Tbsp. dried onion

2 cans chopped green chilies

1 tsp. cumin

1/2 tsp. salt

2 bullion cubes

3 c. reserved water from cooking the beans.

1. Rinse and sort beans. Place beans in bowl covered in 3 inches of water above beans. Refridgerate overnight.

2. Drain and rinse beans again. Place beans and 10 cups of water in pot. Bring to a boil. Reduce heat and simmer 2-3 hrs. or until tender. You may need to add additional water during the cooking process. Reserve 3 c. of water from cooking the beans. Drain the rest of the water.

3. Add reserved 3 c. of water from cooking and the rest of the ingredients. Cover and simmer 30 minutes.

Chicken Minestrone Soup

1/3 c. dried white beans or 1 c. cooked

1 12.5 oz. can of chicken (I get mine @ Costco)

1 Tbsp. minced garlic

1/8 c. dehydrated onions

2 c. celery (can be dehydrated)

1 can diced tomatoes

2 chicken bullion cubes

2 tsp. balsalmic or red wine vinegar

1 tsp. sugar

2 tsp. basil

1 tsp. oregano

salt to taste

5 c. of reserved water from cooking the beans.

1 c. macaroni

1. Rinse and sort beans. Place beans in a bowl covered in 3 inches of water above the beans. Refridgerate beans.

2. Drain and rinse beans again. Place beans and 6 c. of water in a pot. Bring to a boil. Reduce heat and simmer 2-3 hrs. or until tender. You may need to add additional water during the cooking process. Reserve 5 c. of water. Drain the rest of the water.

3. Rehydrate celery (if using dehydrated). Add 5 c. of water reserved from cooking the beans, celery, tomatoes with juice, chicken bullion cubes, herbs, spices, and canned chicken. Cover and simmer 30 minutes. Add pasta and simmer for 15 more minutes.

4. Add additional seasonings if desired.

Reesa's White Cowpoke Bean Soup

2 c. dried white beans or 6 c. cooked

3 T. dried onions

1 Tbsp. minced garlic

8 chicken bullion cubes

1/4 c. dehydrated carrots

1/2 red pepper, diced

1/2 tsp. cumin

1/2 tsp. sage

1/8 tsp. pepper

2 bay leaves

10 c. water

1. Rinse and sort beans. Place in a bowl covered in 3 inches of water above beans. Refridgerate overnight.

2. Drain and rinse beans again. Place beans and 8 c. of hot water in a pot. Bring to a boil. Simmer for 1 hr.

3. Add carrots, red pepper, bullion cubes, spices and bay leaves.

4. Cook for 3-4 hrs. on medium heat or until done.

5. You may need to add more water during the cooking process.

6. Take out the bay leaves before you eat the soup.