Soup

Ingredients 1 pound ground beef (leave out if making vegetarian) 1 russet potato diced small 2 cloves garlic 1 bell pepper diced small 1 poblano diced small 1-3 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 1 yellow onion diced small 1 tbsp vegetable oil 2 tbsp chili powder 2 tbsp cumin 2 tbsp black pepper 1 tbsp garlic salt One 20 oz can of sliced pineapple, only using the juice 1 can black beans, drained and rinsed well 1 can white beans, drained and rinsed well 1 can dark red beans, drained and rinsed well 1 can corn One 28 oz can whole peeled tomatoes Saltines, shredded cheese, and sour cream for serving Instructions In large pot, use oil and cook the ground beef over medium high heat. When about halfway (few minutes), add the potatoes, garlic, and jalapenos. When beef is nearly done (another 5 minutes or so), add the veggies and all the seasoning. Cook another couple minutes constantly stirring. Note: veggies do not need to be fully cooked at this point. Add juice from pineapple jar, but not the pineapple itself. (slices of pineapple are cook’s appetizer) Simmer 1 minute or so. Add rest of the cans, make sure to rinse the beans well. Bring to simmer, stir once and cook for 30 minutes. Serve with shredded cheese, saltines, and sour cream if you have them.

Ingredients 2 pound stew meat 2 tbsp vegetable oil 2 tbsp black ground pepper 2 tbsp garlic salt 3 tbsp Worchester sauce 2 cups water 2 large russet potato diced small 3 cloves garlic minced 1 bell pepper diced small 1 poblano diced small 1-2 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 2 yellow onion diced small 1 container of sliced mushrooms 1 stalk of celery, diced 3-5 cups water (dependent on soupiness desired) 1 can corn 1 can okra Saltines and shredded cheese for serving Instructions In large pot, use oil and cook the beef over medium high heat. Add Worchester, pepper, garlic salt and minced garlic. After seared, add a few cups of water and bring to simmer. Lower heat to low, cook with lid on for 1 hour. Check occasionally and add more water if it has boiled off. Add all the veggies. Add more pepper and salt to taste. Add water as needed (depending on soupiness desired) and all canned ingredients. Bring to simmer, set to medium low heat, stir once and cook for 45 minutes. Serve with shredded cheese and saltines if you have them. Notes Ground beef can be substituted for stew meat. Dramatically lowers the needed cook time and frankly tastes just as good.