Ingredients

• 3 TBSP Extra Virgin Olive Oil (I use butter)
• 1 1/2 medium onion, chopped fine
• 2 large garlic cloves
• 1 1/2 cups chopped kale
• 3 4oz can of green chilies (or less depending on your taste) –For our large batch, we use 3 cans and it was plenty spicy for our family
• 3 tsp chili powder
• 3 tsp ground cumin
• 3 tsp dried oregano
• 12 cups total water and chicken broth
• 3 14.5 oz diced tomatoes (I prefer to chop fresh roma tomatoes vs. the canned… we did use canned this time, but in the future I will chop fresh so the sizes are smalled and there are no stem chunks in the soup)
• 4 cups shredded chicken*
• 4 cups organic frozen corn
• 2/3 cups cilantro, chopped
• chopped green onions
• salt and pepper to taste
• Serve with raw grated cheese and non-GMO corn chips

*Note: (We put 2 chickens in a very large stock pot and added water and some garlic and celtic sea salt (approx. 1 TBSP) and cooked it until the chicken was falling apart… then we used metal tongs to pull the chickens out and put them in a baking dish to cool. Once cooled, we picked all the chicken off and put it back into the broth. The leftover bones were put into a new stock pot and cooked over night for future broth– then cooled and put into mason jars in our fridge.)

Ingredients

• 2-3 onions, finely chopped
• 1 TBSP coconut oil or butter
• 1 package beef stew meat (grass fed or grass finished beef)
• 2 cartons of 8 cups beef broth, or water
• 2-3 cups water (in addition to broth/water above)
• 6-7 medium potatoes, cut into small cubes
• 8-10 carrots, cut into small circles
• 1 small can organic tomato paste
• 1 28oz can chopped tomatoes
• The following spices to taste: oregano, celery seed, salt, pepper, parsley. Add more of these items if you did not have broth on hand.

Instructions

1. In the bottom of a large stock pot, sauté onions for several minutes in oil.
2. Brown meat until the outside of each chunk is cooked, but still raw in the middle.
3. Add liquids and other ingredients to the stock pot.
4. Bring to a boil.
5. Turn the heat down to medium-low, cover.
6. Let cook for a couple of hours.

Ingredients 

In a large soup pan, sauté onion in butter then add other ingredients

 3 tablespoon organic salt free butter 

1 chopped onion six cloves of pressed/crushed garlic

½ teaspoon cayenne pepper (or more if you like)

 1 teaspoon sea salt

3 – 4 quarts of water (we always make a ton of soup so we use 4 quarts of water, just keep adding ingredients until it seems right,  here you can use water, veggie broth, or chicken broth.)

6 large potatoes, cut in bite-size pieces (we leave the skin on)

 1 – 3 heads of kale, cut with scissors into small pieces (use stems only if you cut them very small)

Instructions 

1. I added thinly sliced carrots this time, but most often, it’s just potatoes and kale 
2. When the potatoes are very soft take some time out, and blend them to make your soup creamy.

Santa Fe Soup is a crowd pleasing recipe.  This soup will last for a few days and is very hearty.  We eat this every year in Colorado because it’s THE perfect soup after a long day of skiing.

Ingredients

• 3 C pinto beans dried (rinse & soak overnight then drain and rinse)  cook covered with water (lid on for nice soft beans) until tender (approximately 2-3 hours) In a hurry just use Ranch Style Beans (4 cans).
• Add:       
• 2 cans 28 oz diced tomatoes (sub fresh tomatoes 6 Cups)
• 2 cans 10 oz Rotel (or your fresh salsa with green chilies 2 Cups)
• 2 cans 14 oz whole kernel corn drained (sub fresh off the cobb corn 3 Cups)
• 2 cans 10 oz Ministrone 
• 1 large onion chopped
• OR SUB THE MINESTRONE WITH:
• 1 Cup each:  chopped  celery, carrots and potatoes
• 1 Cup frozen or fresh English peas
• 1 Cup shell macaroni (add dry)
• Season with:  
• 1 tsp garlic powder (or use fresh)
• 1 tsp cumin, 1 tsp chili powder, 1 ½  tsp salt
• Like it hot and spicy….add ½ to 1 tsp at a time and taste test.
• For the meat lovers version add:
• 2 lbs ground meat (beef, venison, or turkey) brown with onion then add to rest of ingredients.

Instructions

1. Simmer on medium to low heat for 30-45 minutes until macaroni and fresh veggies are tender but not mushy.
2. Garnish with sour cream, chips  and cheese if you like.
3. This makes a lot so use your largest soup pot; it will be to the brim.  Leftovers keep well in Mason jars in the frig for 2-3 weeks.  You can freeze everything well except the macaroni, so leave out the macaroni if you are planning on making lots to freeze. You can always add cooked macaroni when ready to serve.