3 Cs Soup 2 Carrot Celery Cranberry Red Beans Food

CRANBERRY BAKED BEANS

Steps:

• Place beans in a Dutch overn or soup kettle.
• Add water to cover by 2".
• Bring to a boil.
• Boil for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain beans and discard liquid.
• Return beans to Dutch oven.
• Add cranberry juice.
• Bring to boil.
• Reduce heat.
• Cover and simmer for 1 hour or until the beans are almost tender.
• Drain, reserving cranberry liquid.
• Palce beans in a 2 and 1/2 qt casserole or bean pot.
• Add remaining ingredients and 1 and 1/2 c cranberry liquid.
• Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.
• Add reserved cranberry liquid as needed.

3 C'S SOUP #1 (CARROT, CABBAGE & CUCUMBER)

Steps:

• In large stockpot, add water, carrots, cabbage and cucumber, salt, margarine and cilantro and bay leaf.Cover.
• Cook 20 minutes on low heat.
• Take off heat, remove bay leaf.
• Add 2 tsps bonapetite seasoning and dash of chili powder and a dash of nutmeg.
• Add evaporated milk and regular milk.
• Reheat slowly.
• If there are any pieces remaining, you may carefully mash with a potato masher.
• Note: When serving to children I did not add pepper and turmeric.
• The grated carrots give a nice color to the soup along with the chili powder and if you had turmeric you will get a buttery color.
• Taste and add more salt if necessary.

3 C'S SOUP #3 (CARROT, CAULIFLOWER & CELERY) W/CHEESE

Steps:

• In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
• Cook 20 to 25 minutes on low heat, covered.
• Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
• Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
• Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.

CARROT BEAN SOUP

Steps:

• Put all ingredients in a large saucepan (at least 3 quarts).
• Bring soup to a boil, stirring frequently to prevent burning on the bottom.
• Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
• Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.