Our friend “Muzzy” made us this recipe so many years ago. It is an easy vegetarian dish that is great with spaghetti.
There are so many different ways to make this bean and pasta soup. This is just a rough guideline.
This is an easy, make ahead soup for cold days. We usually keep it on low all day in the crock pot and serve with corn chips or corn bread. Also, to reduce the cheese a little, instead of putting it all in the soup, set some aside to use as garnish.
You will need at least 2 cups of broth, but we usually use more. Use your favorite method to poach the chicken breast, or use this recipe. Leftover broth can be saved for another recipe.
I never really liked split pea soup, but Allan mentioned that he liked it a few months ago. So, I decided to try it again. Surprise! I liked it 🙂 Proof it is always good to keep trying new things.
Allan was introduced to Caribbean rice and beans many years ago when a friend brought some extra into work to share. While ours in no where near as good, here is a recipe we often make and enjoy.
While it is tempting to garnish this with cheese or sour cream, it is wonderful as is. Serve next to a simple, but colorful side salad.
Our original recipe did not call for bacon, so if you prefer not to use it, just replace it with 2 Tbl of oil to saute the onions in. Both recipes are great!
Grandma wrote this recipe for me years ago. I like fresh from the garden raw string beans. This is my favorite way to eat them cooked and I make it often in the summer.
While I kept Grandma’s original recipe, I put my changes in parenthesis. When we make this, I often use more potatoes, sometimes as much as half potatoes and half string beans, though I prefer it closer to 1:4. This is good as a soup or with less liquid as a stew.
We often garnish with cheese and bacon with tortilla chips on the side.
We were given this recipe during the McGuire 2003 family reunion. We have adapted it a little, but tried to keep it very close to the original. Serve with saltines or your favorite corn bread.
Needing a quick meal, we threw this together one night. If you have time, this is best if you prepare it a day ahead and then reduce to desired thickness while reheating the next day.
Serve with a green salad on the side and corn bread.
We use our homemade chili powder, but feel free to use your own special blend.