Harvest Soup     Ingredients

1 cup water

1 large zucchini, chopped

2 medium tomatoes, quartered

3 stalks celery, chopped

2 by kathrine
kathrine
kathrine Harvest Soup Ingredients 1 cup water 1 large zucchini, chopped 2 medium tomatoes, quartered 3 stalks celery, chopped 2
Fab Food
White Bean and Kale Soup: 1-2 tsp olive oil 3 stalks celery, chopped 1/2 cup carrots, chopped 1 medium yellow onion, chopped 2 cloves garlic, minced 4 cups water 4 cups vegetable broth 5-6 red potatoes, chopped Two 15-oz cans cannellini beans  One large bunch kale deveined and torn into pieces 1/4 cup heavy cream optional Salt and pepper, to taste by Liya Banks
Liya Banks
Liya Banks White Bean and Kale Soup: 1-2 tsp olive oil 3 stalks celery, chopped 1/2 cup carrots, chopped 1 medium yellow onion, chopped 2 cloves garlic, minced 4 cups water 4 cups vegetable broth 5-6 red potatoes, chopped Two 15-oz cans cannellini beans One large bunch kale deveined and torn into pieces 1/4 cup heavy cream optional Salt and pepper, to taste
yum
Crock-Pot Jambalaya    ingredients  2 pounds boneless, skinless chicken thighs  1 pound smoked sausage, cut into 2-inch slices  1 large onion, chopped  1 large green bell pepper, seeded and chopped  3 stalks celery, chopped  1 (28 oz.) can diced tomatoes with juice  3 cloves garlic, chopped  2 cups chicken broth  1 tablespoon Cajun or Creole spice by simone
simone
simone Crock-Pot Jambalaya ingredients 2 pounds boneless, skinless chicken thighs 1 pound smoked sausage, cut into 2-inch slices 1 large onion, chopped 1 large green bell pepper, seeded and chopped 3 stalks celery, chopped 1 (28 oz.) can diced tomatoes with juice 3 cloves garlic, chopped 2 cups chicken broth 1 tablespoon Cajun or Creole spice
Kid Parties
Ingredients
3 tablespoons olive oil
2 celery stalks, sliced
1 eggplant, cut into 1/2-inch pieces
1 pint grape tomatoes, halved
1/4 cup by greta
greta
greta Ingredients 3 tablespoons olive oil 2 celery stalks, sliced 1 eggplant, cut into 1/2-inch pieces 1 pint grape tomatoes, halved 1/4 cup
Bears
Ingredients 3/4 pound carrots (about 4), cut into 1-inch lengths 2 stalks celery, thinly sliced 1 small onion, chopped 1/4 cup by Londie Powell
Londie Powell
Londie Powell Ingredients 3/4 pound carrots (about 4), cut into 1-inch lengths 2 stalks celery, thinly sliced 1 small onion, chopped 1/4 cup
Recipes
Paleo Buffalo Chicken Soup Ingredients 1 head of cauliflower, chopped 4 Organic chicken breast 2 Tbsp Organic chicken stock 2 Tbsp Organic raw honey 3 stalks of celery 1 cup Franks red hots sauce 1 onion, diced 1 tsp black pepper 1 Tbsp garlic powder 1/2 Tbsp onion powder 1/2 cup coconut milk 1/2 Tbsp fresh parsley 1/2 Tbsp chives 1/2 Tbsp dried dill 1/2 cup chopped cilantro by carmella.rogers.5
carmella.rogers.5
carmella.rogers.5 Paleo Buffalo Chicken Soup Ingredients 1 head of cauliflower, chopped 4 Organic chicken breast 2 Tbsp Organic chicken stock 2 Tbsp Organic raw honey 3 stalks of celery 1 cup Franks red hots sauce 1 onion, diced 1 tsp black pepper 1 Tbsp garlic powder 1/2 Tbsp onion powder 1/2 cup coconut milk 1/2 Tbsp fresh parsley 1/2 Tbsp chives 1/2 Tbsp dried dill 1/2 cup chopped cilantro
Favorites
Crock Pot Beef Pot Roast ◾2-3 lbs Beef Roast ◾1/4 cup Flour ◾3/4 cup water ◾3 tbsp Vegetable Oil ◾4 cloves chopped garlic ◾1 quartered onion ◾1 tbsp Worcestershire Sauce ◾1 tsp Salt ◾2 tsp Black Pepper ◾1 tsp crushed Red Pepper Flakes ◾1 tbsp Beef Base ◾1 lb Carrots cut in thirds ◾1 1/2 lb Potatoes cut in quarters ◾2 stalks Celery cut in thirds by shelley.energy
shelley.energy
shelley.energy Crock Pot Beef Pot Roast ◾2-3 lbs Beef Roast ◾1/4 cup Flour ◾3/4 cup water ◾3 tbsp Vegetable Oil ◾4 cloves chopped garlic ◾1 quartered onion ◾1 tbsp Worcestershire Sauce ◾1 tsp Salt ◾2 tsp Black Pepper ◾1 tsp crushed Red Pepper Flakes ◾1 tbsp Beef Base ◾1 lb Carrots cut in thirds ◾1 1/2 lb Potatoes cut in quarters ◾2 stalks Celery cut in thirds
Favorites
Rumored Jimmy Johns Tuna Salad Recipe: six 5oz cans of Chicken of the Sea chunk light tuna, drained.  1/4 cup of soy sauce  2-3 small onions finely chopped  5-6 stalks of celery chopped  Mix ingredients together, refrigerate overnight. Squeeze out excess water.  Add 1/4 cup - 1/2 cup of Hellman's mayo, mix together and ENJOY! by alba
alba
alba Rumored Jimmy Johns Tuna Salad Recipe: six 5oz cans of Chicken of the Sea chunk light tuna, drained. 1/4 cup of soy sauce 2-3 small onions finely chopped 5-6 stalks of celery chopped Mix ingredients together, refrigerate overnight. Squeeze out excess water. Add 1/4 cup - 1/2 cup of Hellman's mayo, mix together and ENJOY!
Fabulous Food and Drinks
Fresh Vegetable Salad~~4  ears yellow corn, cooked, cooled, and cut off the cob •2 large tomatoes, seeded and chopped •2 stalks celery, chopped •1 cucumber, chopped •½ red onion, finely chopped •½ cup Shamrock Farms Zesty Jalapeno sour cream •¼ cup mayonnaise •2 tablespoons white wine vinegar •¼ teaspoon salt •1 teaspoon celery seed •¼ teaspoon black pepper by simone
simone
simone Fresh Vegetable Salad~~4 ears yellow corn, cooked, cooled, and cut off the cob •2 large tomatoes, seeded and chopped •2 stalks celery, chopped •1 cucumber, chopped •½ red onion, finely chopped •½ cup Shamrock Farms Zesty Jalapeno sour cream •¼ cup mayonnaise •2 tablespoons white wine vinegar •¼ teaspoon salt •1 teaspoon celery seed •¼ teaspoon black pepper
Kid Parties
7 veggie vegan soup    1T Olive Oil  1 Big Onion  3 Carrots  3 Celery Stalks  Fresh Basil, Thyme and Parsley  1-2 Tomatoes  1 Big Can White Beans  2 Big Potatoes  1 Bag Baby Spinach  Water  Salt/Pepper by adrian
adrian
adrian 7 veggie vegan soup 1T Olive Oil 1 Big Onion 3 Carrots 3 Celery Stalks Fresh Basil, Thyme and Parsley 1-2 Tomatoes 1 Big Can White Beans 2 Big Potatoes 1 Bag Baby Spinach Water Salt/Pepper
Things I want to buy
Crock Pot Beef Vegetable Soup - Ingredients:  1 lb boneless beef chuck roast   3 carrots   2 stalks celery   2 yukon gold potatoes   1 sweet onion   12 tsp seasoning salt 12 tsp dried thyme 12 tsp basil 12 tsp dried oregano 1 bay leaf 29 ozs diced tomatoes 1 cup beef broth 1 tbsp brown sugar (optional) 1/2 cup frozen peas 1/2 cup frozen green beans   fresh parsley (sprig, optional) by Kim's Own
Kim's Own
Kim's Own Crock Pot Beef Vegetable Soup - Ingredients: 1 lb boneless beef chuck roast 3 carrots 2 stalks celery 2 yukon gold potatoes 1 sweet onion 12 tsp seasoning salt 12 tsp dried thyme 12 tsp basil 12 tsp dried oregano 1 bay leaf 29 ozs diced tomatoes 1 cup beef broth 1 tbsp brown sugar (optional) 1/2 cup frozen peas 1/2 cup frozen green beans fresh parsley (sprig, optional)
Food
Slow Cooker Chicken and Dumpings
Ingredients

1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium Yukon Gold potatoes, cut into 1-inch pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
Directions

Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
Footnotes

*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping. by simone
simone
simone Slow Cooker Chicken and Dumpings Ingredients 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces 2 medium Yukon Gold potatoes, cut into 1-inch pieces 2 cups whole baby carrots 2 stalks celery, sliced 2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 cup water 1 teaspoon dried thyme leaves, crushed 1/4 teaspoon ground black pepper 2 cups all-purpose baking mix 2/3 cup milk Directions Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center. Footnotes *Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.
Kid Parties
Crock Pot Ham & Potato Soup. Ingredients: 7 c. diced potatoes (about 4 medium) 1 c. diced onion (about 1 medium) 1 large carrot, chopped 2 c. ham, diced 5 . c. hot water 1 Knorr Chicken Bullion cube (extra large size that makes 1 quart broth or 4 small cubes that make 1 cup each) 1 c. 2% milk ½ c. sour cream Salt and Pepper to taste by mmonet
mmonet
mmonet Crock Pot Ham & Potato Soup. Ingredients: 7 c. diced potatoes (about 4 medium) 1 c. diced onion (about 1 medium) 1 large carrot, chopped 2 c. ham, diced 5 . c. hot water 1 Knorr Chicken Bullion cube (extra large size that makes 1 quart broth or 4 small cubes that make 1 cup each) 1 c. 2% milk ½ c. sour cream Salt and Pepper to taste
Favorites
Guacamole Bruschetta - Ingredients: 1/2 loaf French bread 1 clove garlic 2 Tablespoons olive oil 2 tomatoes, medium chopped 2 avocados, medium chopped 1/3 cup finely chopped onion 1/4 cup chopped cilantro 2 Tablespoons freshly squeezed lime juice 1/2 teaspoon salt 1/4 teaspoon pepper by sally tb
sally tb
sally tb Guacamole Bruschetta - Ingredients: 1/2 loaf French bread 1 clove garlic 2 Tablespoons olive oil 2 tomatoes, medium chopped 2 avocados, medium chopped 1/3 cup finely chopped onion 1/4 cup chopped cilantro 2 Tablespoons freshly squeezed lime juice 1/2 teaspoon salt 1/4 teaspoon pepper
cocina
Easy Slow Cooker Jambalya   2 pounds boneless, skinless chicken thighs  1 pound smoked sausage, cut into 2-inch slices  1 large onion, chopped  1 large green bell pepper, seeded and chopped  3 stalks celery, chopped  1 (28 oz.) can diced tomatoes with juice  3 cloves garlic, chopped  2 cups chicken broth  1 tablespoon Cajun or Creole spice mix  1 teaspoon dried thyme  1 teaspoon dried oregano  1 pound extralarge shrimp, peeled and deveined  1 by simone
simone
simone Easy Slow Cooker Jambalya 2 pounds boneless, skinless chicken thighs 1 pound smoked sausage, cut into 2-inch slices 1 large onion, chopped 1 large green bell pepper, seeded and chopped 3 stalks celery, chopped 1 (28 oz.) can diced tomatoes with juice 3 cloves garlic, chopped 2 cups chicken broth 1 tablespoon Cajun or Creole spice mix 1 teaspoon dried thyme 1 teaspoon dried oregano 1 pound extralarge shrimp, peeled and deveined 1
Kid Parties
Crock Pot Ham & Potato Soup. Ingredients 7	c. diced potatoes (about 4 medium) 1	c. diced onion (about 1 medium) 1	large carrot, chopped 2	c. ham, diced 5	. c. hot water 1	Knorr Chicken Bullion cube (extra large size that makes 1 quart broth or 4 small cubes that make 1 cup each) 1	c. 2% milk ½	c. sour cream Salt and Pepper to taste by nell
nell
nell Crock Pot Ham & Potato Soup. Ingredients 7 c. diced potatoes (about 4 medium) 1 c. diced onion (about 1 medium) 1 large carrot, chopped 2 c. ham, diced 5 . c. hot water 1 Knorr Chicken Bullion cube (extra large size that makes 1 quart broth or 4 small cubes that make 1 cup each) 1 c. 2% milk ½ c. sour cream Salt and Pepper to taste
Mood
Wendys Chili Recipe - Ingredients:  - 4.5 pounds ground beef  - 2 large yellow (sweet) onions, finely chopped  - 3 large green bell peppers, finely chopped  - 4 celery stalks, finely chopped  - 2 heaping tablespoons minced garlic  - 2 cans Ranch Style Beans, NOT drained (15 oz cans)  - 2 cans dark red kidney beans, drained (15 oz cans)  - 2 cans Original Rotel Diced Tomatoes  Green Chili (10 oz cans)  - 2 cans stewed tomatoes (15 oz cans)  - 4 by BindyB
BindyB
BindyB Wendys Chili Recipe - Ingredients: - 4.5 pounds ground beef - 2 large yellow (sweet) onions, finely chopped - 3 large green bell peppers, finely chopped - 4 celery stalks, finely chopped - 2 heaping tablespoons minced garlic - 2 cans Ranch Style Beans, NOT drained (15 oz cans) - 2 cans dark red kidney beans, drained (15 oz cans) - 2 cans Original Rotel Diced Tomatoes Green Chili (10 oz cans) - 2 cans stewed tomatoes (15 oz cans) - 4
Favorites
1 pound lean ground beef, browned and drained  --1/2 large red onion, chopped  --1 cup carrots, chopped  --2 celery stalks, sliced  --2 cans (14.5 oz) diced tomatoes (and juice)   --1 can kidney beans, drained and rinsed  --1 can white beans, drained and rinsed  --4 cups beef broth (check label for gluten!)   --1 jar (26-ounce) pasta sauce   --2 tsp oregano  --1 T Tabasco sauce   --1/2 tsp salt   --1/4 tsp black pepper  --1/2 cup dry pasta, to by em.blaque
em.blaque
em.blaque 1 pound lean ground beef, browned and drained --1/2 large red onion, chopped --1 cup carrots, chopped --2 celery stalks, sliced --2 cans (14.5 oz) diced tomatoes (and juice) --1 can kidney beans, drained and rinsed --1 can white beans, drained and rinsed --4 cups beef broth (check label for gluten!) --1 jar (26-ounce) pasta sauce --2 tsp oregano --1 T Tabasco sauce --1/2 tsp salt --1/4 tsp black pepper --1/2 cup dry pasta, to
Favorites
Unforgettable Chicken Casserole - 3 cups chopped cooked chicken  2 cups finely chopped celery  1 cup (4 ounces) shredded Cheddar cheese  1 cup sour cream  1 cup mayonnaise  1 (4-ounce) can water chestnuts, drained and chopped  1 (10-¾-ounce) can cream of chicken soup  ½ cup slivered almonds  1 (6-ounce) can French-fried onion rings by Debranni
Debranni
Debranni Unforgettable Chicken Casserole - 3 cups chopped cooked chicken 2 cups finely chopped celery 1 cup (4 ounces) shredded Cheddar cheese 1 cup sour cream 1 cup mayonnaise 1 (4-ounce) can water chestnuts, drained and chopped 1 (10-¾-ounce) can cream of chicken soup ½ cup slivered almonds 1 (6-ounce) can French-fried onion rings
Favorites
Mealie Soup with Crab                                          2 ounces butter
1 cup finely chopped onions
2 tomatoes, chopped
2 cups by noemi
noemi
noemi Mealie Soup with Crab 2 ounces butter 1 cup finely chopped onions 2 tomatoes, chopped 2 cups
Dinner
Couscous tabbouleh w. cucumbers & tomatoes:  3 tablespoons olive oil, 1 garlic clove, minced, 3/4 cup Israeli couscous, 1 cup chicken or vegetable broth, juice of 1 lemon, salt & pepper, 1/2 cup flat leaf parsley, chopped, 1/2 cup mint, chopped, 1/4 cup chives, snipped,   1 pint grape tomatoes, quartered  1 seedless cucumber, peeled and chopped. refrigerate 20 minutes. by Tiger86
Tiger86
Tiger86 Couscous tabbouleh w. cucumbers & tomatoes: 3 tablespoons olive oil, 1 garlic clove, minced, 3/4 cup Israeli couscous, 1 cup chicken or vegetable broth, juice of 1 lemon, salt & pepper, 1/2 cup flat leaf parsley, chopped, 1/2 cup mint, chopped, 1/4 cup chives, snipped, 1 pint grape tomatoes, quartered 1 seedless cucumber, peeled and chopped. refrigerate 20 minutes.
Recipes
Creamy Garden Soup     Ingredients

1 stalk of celery (I use celery hearts, include the leaves!)

1 cup of carrots

1 small zucchini, by rosemary
rosemary
rosemary Creamy Garden Soup Ingredients 1 stalk of celery (I use celery hearts, include the leaves!) 1 cup of carrots 1 small zucchini,
Prints and Patterns
Ingredients You’ll Need Soup: 2 cloves garlic 1 medium yellow onion 3 ribs celery ½ lb (3-4) carrots 1 large (3/4 lb.) chicken breast 1 whole bay leaf 1 tsp dried basil 1 tsp dried thyme freshly cracked pepper 4 cups water 1 tsp salt (plus more to taste) Dumplings: 1½ cups all-purpose flour 1½ … by Jbrodecky
Jbrodecky
Jbrodecky Ingredients You’ll Need Soup: 2 cloves garlic 1 medium yellow onion 3 ribs celery ½ lb (3-4) carrots 1 large (3/4 lb.) chicken breast 1 whole bay leaf 1 tsp dried basil 1 tsp dried thyme freshly cracked pepper 4 cups water 1 tsp salt (plus more to taste) Dumplings: 1½ cups all-purpose flour 1½ …
Chicken
This soup is a show stopper. Every dinner party I make it for, there are  never any leftovers, and jaws drop when they learn that it is vegan. It's  rich & creamy, hearty & satisfying.   An essential component to this soup is the cashew cream. Don't be  intimidated by it, it is really simple!  You can presoak your cashews for 2+ hours, or if you forget simple boil the  cashews for 10-15 minutes!  Creamy Cashew Chowder     * 1 tbsp coconut oil     * 1 sweet onion, diced     * 3 carrots, peeled and sliced into 1/4 inch half moons     * 3 celery stalks, sliced thin     * 4 oz shiitake mushrooms, sliced very thin     * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4       inch slices     * 2 potatoes of your choice     * 2 sheets of nori, finely chopped     * 5 cups of vegetable stock     * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15       minutes)     * 4 tsp corn starch     * 2 tbsp tomato paste     * 2 tbsp fresh lemon juice     * salt and pepper    1. In a large pot, heat the coconut oil over medium heat.     2. Once heated, sauté the onion, carrots, and celery with a pinch of       salt until carrots are tender. 8-10 minutes, stirring occasionally.    3. Meanwhile make the cashew cream. Drain the cashews. In a blender add       the cashews and 1/2 cups of vegetable stock, pulse until there are no       more big chunks, slowly add in 1 1/2 cups more stock, stopping to       blend after the addition of each 1/2 cup. Once you have added 2 cups       of stock total, add the 4 tsp of corn starch to the blender. Blend on       high for 1-3 minutes until completely smooth and creamy (should not       be gritty). Set aside.    4. Once the vegetables are tender, add the mushrooms to the pot. Cook       until softened. About 4-5 minutes. You just want them to soften a       bit, but still maintain their texture.    5. Add the remaining 3 cups of vegetable stock to the pot, along with       the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and       let summer for 20 minutes.    6. While soup is simmering, leave the skin on the potatoes and cut them       into bite-sized pieces.    7. Add potatoes to soup and cook about 13 minutes.     8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until       thickened.    9. Stir in the tomato paste and lemon juice.    10. Season with salt and pepper to taste.   11. Serve immediately & enjoy!  (Note: If the soup gets too thick, simply add a little water.)  Pace, amore e felicità!  Bailey Rae by DeeDeeBean
DeeDeeBean
DeeDeeBean This soup is a show stopper. Every dinner party I make it for, there are never any leftovers, and jaws drop when they learn that it is vegan. It's rich & creamy, hearty & satisfying.  An essential component to this soup is the cashew cream. Don't be intimidated by it, it is really simple! You can presoak your cashews for 2+ hours, or if you forget simple boil the cashews for 10-15 minutes! Creamy Cashew Chowder * 1 tbsp coconut oil * 1 sweet onion, diced * 3 carrots, peeled and sliced into 1/4 inch half moons * 3 celery stalks, sliced thin * 4 oz shiitake mushrooms, sliced very thin * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4 inch slices * 2 potatoes of your choice * 2 sheets of nori, finely chopped * 5 cups of vegetable stock * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15 minutes) * 4 tsp corn starch * 2 tbsp tomato paste * 2 tbsp fresh lemon juice * salt and pepper 1. In a large pot, heat the coconut oil over medium heat.  2. Once heated, sauté the onion, carrots, and celery with a pinch of salt until carrots are tender. 8-10 minutes, stirring occasionally. 3. Meanwhile make the cashew cream. Drain the cashews. In a blender add the cashews and 1/2 cups of vegetable stock, pulse until there are no more big chunks, slowly add in 1 1/2 cups more stock, stopping to blend after the addition of each 1/2 cup. Once you have added 2 cups of stock total, add the 4 tsp of corn starch to the blender. Blend on high for 1-3 minutes until completely smooth and creamy (should not be gritty). Set aside. 4. Once the vegetables are tender, add the mushrooms to the pot. Cook until softened. About 4-5 minutes. You just want them to soften a bit, but still maintain their texture. 5. Add the remaining 3 cups of vegetable stock to the pot, along with the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and let summer for 20 minutes. 6. While soup is simmering, leave the skin on the potatoes and cut them into bite-sized pieces. 7. Add potatoes to soup and cook about 13 minutes.  8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until thickened. 9. Stir in the tomato paste and lemon juice.  10. Season with salt and pepper to taste. 11. Serve immediately & enjoy! (Note: If the soup gets too thick, simply add a little water.) Pace, amore e felicità! Bailey Rae
Yummy
Ingredients  1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing:  1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together.  Combine dressing ingredients and pour over corn mixture.  Serve with tortilla chips. by Lindarayburn
Lindarayburn
Lindarayburn Ingredients 1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing: 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips.
dip
Cowboy Caviar. Ingredients: 2 cans (15 oz) black beans, rinsed and drained 1 can (17 oz) can whole kernel corn, drained 2 large tomatoes, chopped 1 or 2 large avocados, peeled and diced 1/2 red onion, chopped 1/4 cup chopped fresh cilantro Dressing 1 Tbsp. red wine vinegar 3-4 Tbsp. lime juice 2 Tbsp. olive oil 1 tsp. salt 1/2 ts.... by morecerv.
morecerv.
morecerv. Cowboy Caviar. Ingredients: 2 cans (15 oz) black beans, rinsed and drained 1 can (17 oz) can whole kernel corn, drained 2 large tomatoes, chopped 1 or 2 large avocados, peeled and diced 1/2 red onion, chopped 1/4 cup chopped fresh cilantro Dressing 1 Tbsp. red wine vinegar 3-4 Tbsp. lime juice 2 Tbsp. olive oil 1 tsp. salt 1/2 ts....
inspiracion
Slow Cooked Broccoli  Ingredients  6 cups frozen chopped broccoli, partially thawed  1 can (10-3/4 ounces) condensed cream of celery soup, undiluted  1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided  1/4 cup chopped onion  1/2 teaspoon Worcestershire sauce  1/4 teaspoon pepper  1 cup crushed butter-flavored crackers (about 25)  2 tablespoons butter by Melissa141
Melissa141
Melissa141 Slow Cooked Broccoli Ingredients 6 cups frozen chopped broccoli, partially thawed 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided 1/4 cup chopped onion 1/2 teaspoon Worcestershire sauce 1/4 teaspoon pepper 1 cup crushed butter-flavored crackers (about 25) 2 tablespoons butter
Favorites
Ingredients  1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing:  1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together.  Combine dressing ingredients and pour over corn mixture.  Serve with tortilla chips. by Selkie~gal
Selkie~gal
Selkie~gal Ingredients 1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing: 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips.
Food, Drink related....
Ingredients  1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing:  1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together.  Combine dressing ingredients and pour over corn mixture.  Serve with tortilla chips. by jane.hanna.77
jane.hanna.77
jane.hanna.77 Ingredients 1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing: 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips.
fooy
Ingredients  1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing:  1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together.  Combine dressing ingredients and pour over corn mixture.  Serve with tortilla chips. by kaseykolak
kaseykolak
kaseykolak Ingredients 1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing: 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips.
Favorites
I will also slap this stuff on salad greens! Ingredients 1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing: 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips. by Vicki garrett
Vicki garrett
Vicki garrett I will also slap this stuff on salad greens! Ingredients 1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing: 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips.
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