Split Pea Soup

Ingredients:

2 1/4 cups dried split peas 2 quarts cold water 1 1/2 pounds ham bone (may eliminate for vegetarian) 2 onions, thinly sliced 1/2 teaspoon salt

1/4 teaspoon ground black pepper 1 pinch dried marjoram 3 stalks celery, chopped 3 carrots, chopped 1 potato, diced

Directions:

1.	In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
2.	Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
3.	Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender

Potato Soup

Ingredients:
3 1/2 cups peeled, diced potatoes
1/3 cup diced celery
1/3 cup chopped green onion
3/4 cup chopped ham (optional)
3 1/4 cup water
2 Tablespoons chicken or vegetable bouillon granules
1/2 tsp sea salt
1 tsp. black pepper
5 Tablespoons butter
5 Tablespoons Wondra flour
2 cups non-fat milk

Directions:
1.  Combine the potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10 -15 minutes.  Stir in the bouillon, salt and pepper.
2.  In a saucepan, melt butter over medium-low heat, whisk flour into milk until dissolved then slowly pour into butter.  Continue stirring over medium-low heat until thick.  4 to 5 minutes.
3.  Stir the milk mixture into the stockpot, and cook soup until heated through.  Serve immediately.

Janey Gibson's Chili

My grandmother taught me to make her midwest-style chili.  It's a staple in my family and my sister asked me to post it, so here it is.

Ingredients 
2 pounds ground beef
1 bell pepper (diced)
1 small onion (diced)
2-3 cans diced tomatoes
2 cans red kidney beans (drained and rinsed)
Vegetable Juice
Chili powder
Brown hamburger with onions and bell peppers.  Drain. In stock or crock-pot, add all ingredients.  Pour vegetable juice in last to desired consistency.  Sprinkle entire top with chili powder.  Stir.
Stockpot:  Bring to boil, reduce heat and simmer.
Crockpot: In early morning, turn on low and cook all day...or cook on high for 2 hours.

Black Bean Chipotle Soup

Ingredients
1 pound dry black beans
2 stalks celery, chopped
2 carrots, chopped
1 yellow onion, diced
2 chipotle peppers in adobo sauce, chopped
1 cup crushed tomatoes
1 can (4 oz.) chopped mild green chilies, drained
6 cups vegetable stock
2 teaspoons cumin
Salt and pepper to taste
Optional toppings:  sour cream, chunky-style salsa, fresh chopped cilantro
 Directions
Rinse and sort beans and place in large bowl; cover completely with water.  Soak 6 to 8 hours or overnight.  Drain beans; discard water
Place beans in a slow-cooker. 
Add all other ingredients.
Cover and cook on low for 7-8 hours or high for 4.5-5 hours
If desired, process mixture in blender, in 2 or 3 batches to desired consistency, or leave chunk.  Serve with optional toppings.