• 2 Tbsp butter
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 3 cups vegetable broth

• 8 cups broccoli florets
• 3 Tbsp butter
• 3 Tbsp flour
• 2 cups milk

1. Melt butter in medium stock pot, and saute onion and celery until tender.
2. Add broccoli and broth, cover and simmer for 10 minutes. With hand blender, puree soup until smooth.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and milk. Stir until thick and bubbly, and add to soup.
4. Mix soup together until well blended.

• 1/2 cup all purpose flour
• salt and pepper
• 3 lbs. beef stew meat cut into cubes
• 2 Tbsp unsalted butter
• 2 tsp vegetable oil
• 2 carrots, sliced
• 2 ribs celery, sliced

• 1 yellow onion, thinly sliced
• 2 medium sized potatoes, peeled and cubed
• 1 tsp whole peppercorns
• 1 bottle hearty red wine
• 1 28 oz. can diced tomatoes
• 1 cup beef broth
• 2 Tbsp tomato paste

1. On a plate stir together 3 tablespoons of flour, 1 teaspoon salt, and 1 teaspoon pepper. Turn the beef pieces in the seasoned flour shaking off any excess.
2. In a larger Dutch-oven over medium heat melt butter with the oil. Cook the beef until browned on all sides, about 10 minutes. Remove from pan and set aside.
3. Add the carrots, celery, onion, potatoes, and peppercorns to the pan. Cook over medium-high heat, stirring often, until the onions and carrots begin to brown, about 5 minutes.
4. Pour in red wine to deglaze the pan, stirring and scraping up the brown bits.
5. Stir in tomatoes and broth and bring to a boil.
6. Stir in the remaining flour and the tomato paste. Cook, stirring frequently, until the mixture has thickened, about 1 minute.
7. Return the beef to the pan and season to taste with salt and pepper.
8. Preheat oven to 350 degrees. Cover the Duth-oven and place in preheated oven. Stir occasionally and cook for 2 hours.

** This stew can also be made in a slow cooker. After ingredients have been prepared, put them in a slow cooker and cook on high for 4 hours or on low for 608 hours.**

• olive oil
• 1 cup chopped onion
• 2 cloves minced garlic
• 3/4 cup diced carrots
• 3/4 cup celery
• 1 Tbsp oregano
• 1 Tbsp basil
• 1 Tbsp parsley

• 6 cups chicken broth
• 3/4 cup ditalini pasta (or other small pasta)
• 1 lb precooked meatballs
• 1 5 oz pkg. spinach
• 1 clove minced garlic
• 2 Tbsp lemon juice

1. Heat oil in large pot over medium high heat. Add onion and garlic. Saute 5 minutes or until beginning to soften.
2. Stir in celery and carrots and cook 5 minutes more or until onion is softened.
3. Add spices. Cook 1 minute more.
4. Stir in broth and bring to boil.
5. Reduce to medium heat. Add pasta and cook at a low boil for 5 minutes (or half the stated directions on the package)
6. Add meatballs. Reduce heat to medium low and simmer for 10 minutes.
7. Heat 2 Tbsp olive oil in skillet over medium heat. Add remaining garlic. Saute for 5 minutes.
8. Add spinach. Cook 3-5 minutes turning constantly so spinach becomes evenly coated and wilted, but still bright in color.
9. Add spinach and lemon juice to soup. Season with salt and pepper.

• 5 strips bacon
• 1 Tbsp vegetable oil
• 2 medium onions, diced
• 2 Tbsp cumin
• 4 cups chicken broth

• 4 cans black beans, drained and rinsed
• salt and pepper to taste
• 2 cups cooked ham, cubed

1. Cook bacon in the bottom of a medium stockpot.
2. When bacon has cooked, add vegetable oil and onions and cook until onions are soft.
3. Remove bacon. It is no longer needed for this recipe.
4. Add cumin, chicken stock and black beans. Bring to boil and simmer 20 minutes.
5. Use a hand blender to puree soup mixture. Add salt and pepper to taste.
6. Add ham cubes.
7. Simmer for an additional 40 minutes or until soup thickens.