souper food.

we have a very tight budget for food thanks to cutbacks in my husband's work hours. beans are one way i shaved the food bill this month. i made some really yummy soup with navy beans. we had it for supper lastnight and will be having it again tonight with biscuits and jam. thought i'd share incase your eating lots of beans this month too and needed a new recipe!


vegetable soup with navy beans (6-8 servings)
----------------------------------------
1lb bag of dry navy beans

rinse and soak beans overnight then cook till tender but still firm. drain cook water and set aside in large bowl.

6 carrots
4 ribs of celery
1 large onion

mince onion, chop vegetables, and set aside.

1 gallon of water
2/3 cup tonne's chicken base
1 1/2 tsp garlic powder, 1 1/2 tsp cumin (may want more or less. i don't measure )

mix vegetables, onion, water, chicken base, and spices in a crockpot. cook on low 4-6 hours until carrots are tender. add beans. salt and pepper to taste. cook an additional hour or so to heat beans and blend flavors. chicken base may clump and need to be swished around.

we really enjoyed this and hope y'all will too!

frugal eats.

redbeans and rice, spanish style...yum!

redbeans 'n rice (serves 4)

--------------------------------

1/2 lb of dry small red kidney beans, soaked and cooked firm

12 oz can of tomatoe paste

1-2 tblsp oil (canola)

4 oz can mild green chilies

1/2 large red onion, minced

1/4 tsp cumin

1/8 tsp chili powder

1 tblsp sugar

2 cups of water, more or less

add all ingredients to a crockpot. cook on low till onion and beans are tender but not mushy, approx. 4 hours. serve with rice. i use brown rice. so good and nutritious!