Baked Potato Soup

Ingredients:

• 2 medium baking potatoes
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 cup milk
• 3 slices Bacon, cooked, crumbled and divided
• 3/4 cup Shredded Cheddar Cheese, divided
• 2 Tbsp. sliced green onions, divided
• 1/4 cup Sour Cream

Directions:

1. Pierce potatoes; microwave on HIGH 5 min., turning over after 2-1/2 min.
2. Combine broth, milk and potatoes in large microwaveable bowl.
3. Microwave on High 6 minutes, stirring after 3 minutes.
4. Slightly crush potatoes with a potato masher.
5. Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside.
6. Add remaining bacon, cheese and onions to soup.
7. Serve topped with reserved bacon, cheese, onions and sour cream.

 

 

 

Southwest Bean Soup

Ingredients:

• 1 1/2 cups dried black-eyed peas soaked overnight
• 1 green bell pepper, diced
• 1 onion, chopped
• garlic clove, chopped
• 1 (10 ounce) can sweet corn
• 8 cups water
• 1 (28 ounce) can diced tomatoes
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 2 cups cooked rice
• 1/2 cup shredded Cheddar Cheese

Directions:

1. Drain and rinse black-eyed peas thoroughly.
2. Place peas, green pepper, onion, garlic, corn, and tomatoes, in slow cooker.
3. Season with chili powder, and cumin; stir until well blended.
4. Cover and cook on high for 2 hours.
5. Stir in rice, and cheese.
6. Cook for 30 minutes.