• 1 medium yellow onion, diced
• 1 lb ground beef (90% lean, if possible)
• 1 1/2 t salt
• 1/2 t pepper
• 2 1/2 T chili powder
• 2 T ground cumin
• 2 T granulated sugar
• 2 T tomato paste
• 1 T garlic powder
• 1/4 t cayenne
• 1 (14.5 oz) can beef broth
• 1 (15 oz) can petite diced tomatoes
• 1 (16 oz) can red kidney beans, drained
• 1 (8 oz) can tomato sauce

Add all ingredients except the hamburger to a crock pot and stir to combine. Add the hamburger and stir until mostly separated. Cook on low for 6-8 hours.

Serve with cheese, sour cream, and corn bread.

• 2 T oil
• 1 large onion, chopped
• 3 (10 oz) cans canned chicken, drained
• 4 (15.5 oz) cans great northern beans, drained
• 32 oz chicken broth
• 4 (4 oz) cans chopped green chilies
• 1 T garlic powder
• 2 t salt
• 2 t ground cumin
• 2 t dried oregano
• 1 t pepper
• 1/2 t cayenne pepper
• 2 c sour cream
• 32 oz heavy whipping cream

In a saucepan, sauté onion in oil until semi-transparent. Transfer to a large crockpot and add all remaining ingredients. Cook on high for 3.5 hours or on low all day (or overnight).

Makes 14 servings.

SOUP

• 2 T vegetable oil
• 2 boneless, skinless chicken breasts, cubed
• 1 c yellow onion, diced
• 1 c carrot, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 t salt
• 5 T unsalted butter
• 6 T all-purpose flour
• 6 c chicken broth
• ½ c heavy cream
• ½ t dried thyme
• 2 bay leaves
• 4 T fresh parsley, minced

DUMPLINGS

• 2 c all-purpose flour
• 1 T baking powder
• ½ t salt
• ½ t pepper
• 1 ⅓ c heavy cream

In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken, season with salt & pepper, and cook until browned on both sides. Remove from the pot and set aside. Add the carrots, onion, and celery and cook until just tender. Add the garlic and stir for another minute, until fragrant.

Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, cover and cook for 15 minutes, stirring occasionally.

Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.

Form the dough into small round balls about 1 inch in diameter (the dough should yield 14-16 dumplings). Remove the bay leaves and then place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover.

Let the soup simmer for 15 minutes, or until the dumplings are cooked through. Ladle into bowls, giving 1-2 dumplings per serving. Enjoy!

2 c dry split peas
½ c chopped carrots
2 qt water
1 ham hock
½ c chopped celery
1 t chopped onion

Place all ingredients into a large kettle. Boil gently, about 2 hours or until the consistency desired for soup. Remove ham hock. If desired, press peas through a coarse sieve to get puree. Chop meat to fine texture of the bone and return to soup. Season with salt and pepper to taste. Add water if needed.

Makes 8 servings.

• 8 c diced peeled potatoes
• 3 T dehydrated onions
• 5 ½ c water
• 8 chicken bullion cubes
• 1 can cream of chicken soup
• ¼ tsp pepper
• 1 pkg cream cheese cubed
• ½ c bacon bits
• ½ c shredded cheddar cheese
• Chives

In a slow cooker, combine first 6 ingredients. Cover and cook on low for 8-10 hours or high for 4-5 hours. (Potatoes should be tender) Add cream cheese, stir until blended. Garnish with cheese, bacon, and chives if desired.

Makes 3 quarts.