Black Bean Soup
compliments of the Johnsons' good friend B.L. Meyers, a master chef who
created this recipe to be, not only nutritious and delicious, but quick and easy!

1/2 yellow onion, finely chopped
3 cloves Garlic, finely chopped
1 package ground Turkey or Beef (3/4 - 1 lb.)
1 Can black beans, undrained
1 Can corn niblets, drained
1 Can chicken broth
1/2 Cup orzo or other pasta
1 container Resers Original Salsa
(or container of good salsa - not in a can)

Saute onion and garlic in 2-3 Tbsp. olive oil for
3 minutes. Add turkey or beef and cook through.
Add beans, corn, broth and salsa. Cook 30
minutes, covered. Add pasta and cook until
tender, approximately 10 minutes.

White Bean Soup w/ Spinach & Tomatoes

2 C. dried cannellini, great northern, baby limas, soaked overnight
2 Tbsp. Olive Oil
1 med. onion, finely chopped
2 cloves garlic, minced
2 med. tomatoes, very ripe, peeled, seeded and finely chopped
4 C. chicken or veggie stock
1 large bunch spinach, torn into bite-size pieces
1 tsp. salt
1/4 tsp. pepper
1 tsp. balsamic vinegar
1/4 C. Parmesan

In a Dutch oven heat oil, add onion and saute until softened, not brown.
Add garlic, saute 1 minute, add tomatoes, stock, beans. Simmer, covered
until tender, an hour and a half or so, depending on the age of the beans.
Add spinach, cover and cook 3 minutes or till slightly wilted.
Add salt, pepper, vinegar. Season to taste. Top with parmesan

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