Buttery Lima Bean Meatball Soup

When most people think of meatballs they think of Italian spaghetti and meatballs. For a change of pace theirs nothing better than a hot bowl of soup made with buttery lima beans and meatballs to warm you up from the inside out on a cold winter night.

Preparation: 15-20 minutes
Cooking Time: 2 1/2 hours
Servings: 2-4
1 pound ground beef
1 cup dry lima beans
1 bay leaf (remove after cooking)
1/4 cup onion, diced
1/4 cup carrots,diced
1/4 cup celery with leaves, diced
1/4 cup Italian style bread crumbs
1/2 teaspoon Worcestershire sauce
1/4 cup evaporated milk
1 beef bouillon cube
1/4 cup all-purpose flour
1 (15.5 ounce) can tomatoes, diced
Salt and pepper to taste

1. Preheat the oven to 350 degrees. Rinse lima beans and pour into the Dutch oven with 4 cups of water. Bring water to a rapid boil for 3 minutes; set aside for 1 hour.
2. In a small bowl, mix flour and 1/2 cup water; pour into Dutch oven with lima beans. Cook over medium heat until fork tender; stir in onion, bouillon cube, tomatoes,carrots, celery, salt, pepper, and bay leaf; bring to boil; set aside.
3. In a large bowl, combine with your hands ground beef, Italian style bread crumbs, evaporated milk, and Worcestershire sauce. Roll meat mixture into balls about the size of a quarter. Add to Dutch oven; cover and bake in oven for 1 hour or until meatballs are cooked; stir occasionally.

Fabulous Chicken Vegetable Soup for the Soul

Preparation Time: 10-15 minutes
Cooking Time: 1 1/2 hours
Serves: 4-6

Ingredients
1 pound boneless skinless chicken breasts, bite size pieces
5 cups chicken broth
2 cans 15.5 oz.northern beans, rinsed
2 large potatoes, peeled, cut into bit size pieces
2 cans 15.5 ounces diced tomatoes, undrained
1 cup onion, diced
1 cup celery, diced
1 cup carrots,diced
1 teaspoon pepper
2 small zucchini, chopped
1 1/2 cups frozen green beans

Salt (optional)

Directions

1. Pour all ingredients into 5 quart saucepan except northern beans  cover and cook on medium-low heat; stir occasionally. Cook for 1 hour 15 minutes;
2. Pour northern beans into saucepan and cook covered for 15 additional minutes. Serve with your favorite bread.

Tip: Use a strainer to drain the northern beans.

Recipe Questions: About Sauerkraut

A reader asked a question about my post for Groovy Reuben Soup.

hello hello. hmm. this one seems to be easy to do. however, i want to ask… what is sauerkraut? quite puzzled about that.

Ms Recipes Answer:
Sauerkraut is actually Fermented Cabbage. You can check out a bit of the history and pictures of sauerkraut at  Wikipedia

A few readers said someone in their home doesn’t like sauerkraut. If they don’t like sauerkraut you can cook the sauerkraut with some butter, salt, and pepper in a saucepan. Just cook enough on the side and add it to you soup bowl.

Southwestern Spicy Soup

My Friend Jeannie gave me this recipe to share with you all. I really like it when people give me recipes to share with everyone. If you would like to share one, you can contact me in a post or email me. The email address is in the right side bar. As a thank you, I will offer you some linky love in the post if I chose your recipe to feature on Ask Ms Recipe.

Prep: 15 min
Cook: 15 min
Serves: 4

Ingredients

2 lbs ground beef (drain off fat)
1 large can whole kernel corn (drain)
1 can black eyed peas (15 ounces) (drained and rinsed)
1 large can diced tomatoes (do not drain)
1/2 small jalapeno peppers (diced and seeds removed)
3/4 pkg ranch style dip mix (in packet)
16 ounces water
1 small can ripe olives (sliced)
1-cup onions- (chopped)
1 pkg taco seasoning mix (in packet)

Directions

1. Brown ground beef in a large saucepan and drain.
2. Pour corn, black-eyed peas, tomatoes, jalapeno pepper, onions, ranch style dip, water, and taco seasoning mix into large saucepan with meat; mixing well.
3. Cook covered on low heat for 15 min. Next, add olives, mix well and serve.

Tip: Substitute green olives for black olives.Serve as vegetarian by removing the ground beef.

Optional: Use Turkey or chicken in place of ground beef.

Double Identity Vegetable Crockery pot Soup

Okay, okay it is hard to believe that fall is upon us and soon it will be winter. It is time to warm up your insides so that your outsides are toasty warm. So enjoy the great soup that can be spicy depending on how much soul season you add.

Prep 20 min

Cook 4 hours low or 2 hours high

Serves 6 or more

Ingredients

3 cans of vegetable, chicken, or beef broth

2 tablespoons Italian Seasoning

1-tablespoon rosemary (dried)

1 tablespoon soul seasoning (adjust to taste)-

2 1/2 tablespoons minced garlic

Pepper and salt (adjust to taste)

2 zucchini (chopped)

3 carrots (chopped)

2 yellow squash

1 small head of cabbage (chopped)

1-cup mushrooms (sliced)

1 1/2 cups cauliflower (chopped)

1 1/2 cups broccoli (chopped)

1 (8ounce can tomato sauce)

1 med onion (chopped) you add if you want

Directions

1. Clean and chop up all the vegetables.

2. Pour all the ingredients into the slow cooker and mix all ingredients well.

3. Cook on low for 4 hours, or on high 2 hours in slow cooker. Time may vary depending on slow cooker.

Tip: You can freeze soup for up to one month.

Optional: You can add 2 chicken breasts or 2 pounds beef cut up. Add 1 hour cook time if using meat.