Black Bean Chili

1 can of Black beans, drained and rinsed
1 Tablespoon Olive Oil
1/4 cup Onion, chopped
1 Green or Red Pepper, chopped
1 to 2 cloves of fresh Garlic, minced
1/2 Tablespoon Ground Cumin
1/2 Tablespoon Chili Powder
1/2 Tablespoon Dried Oregano
1/2 teaspoon Cinnamon
2 pinches of Ground Pepper
Pinch of Salt
1 can of Ro-tel with green chile's
1/2 teaspoon grated Orange Zest
1/2 teaspoon Orange Juice
1 1/2 cups of water
1/4 cup Dried Bulgur

Put Olive Oil in soup pan and add onion and green pepper.  Cook until tender then add garlic.  Cook for about 30 seconds and then add everything but the Bulgur. Cook for about 20 minutes (I bring it to a slow boil and then turn to medium heat) and had Bulgur. Cook for about 15 minutes.

I served it to the kids with Frito's and cheese. 

It makes 4 cups of soup, so if you need more double or triple recipe.

Enjoy!

Low Fat Creamy Italian Potato Soup

5 lbs potatoes (peeled and sliced into bite size chunks)
1   49 1/2 oz can of Chicken Broth (Fat free/ No MSG)
Water (49 1/2 oz - Use broth container to measure)
1 TBSP ground or chopped Garlic
2 tsp. Italian Seasoning (I use fresh herbs instead)
Salt and Pepper to taste
3 to 4 Italian Sausage Links (You can use Turkey Links)
1 can 2% Evaporated Milk

In a large pot add:

Potatoes, broth, water, garlic and Italian seasoning, salt and pepper.

Add Italian Sausage links by cutting the end of the casing and squeezing out in small amounts into soup.

Cook over medium to medium-low heat.  May need to add a little bit of water to reach the consistency you would like to have.

Stir occasionally.  Cook until potatoes are tender. Once potatoes are tender remove from heat and add evaporated milk.

Enjoy!

Chicken Tortilla Soup

1 1/2 pounds Chicken, cooked and shredded
1 can (14oz) stewed Tomatoes
1 can (14oz) Green Enchilada Sauce
1 bunch of cilantro, chopped
1 pkg frozen Corn (10oz bag)
1 medium Onion, chopped
1 can (14oz) diced green chilies
1 can (14.5) Chicken Broth
2 cups water
1 tsp Chili powder
1 tsp salt
1 clove Garlic
1 tsp Cumin
1/4 tsp pepper
1 bay leaf

Put all ingredients in crock pot and cook on high for 3-4 hours.
Top with Tortilla chips, Cheese, Avocado and Sour Cream.

Enjoy!