MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	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: PIERCE potatoes; microwave on HIGH 5 min., turning over after 2-1/2 min. Combine broth, milk and potatoes in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes. Slightly crush potatoes with a potato masher. RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup. 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: Drain and rinse black-eyed peas thoroughly. Place peas, green pepper, onion, garlic, corn, and tomatoes, in slow cooker. Season with chili powder, and cumin; stir until well blended. Cover and cook on high for 2 hours. Stir in rice, and cheese. Cook for 30 minutes.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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