Ingredients: 3 Cups dried mixed beans (pinto & navy), cleaned 1/4 pound real butter 2 (14.5 oz.) cans diced tomatoes with green chili peppers 1 large onion, diced salt to taste water (see instructions) Instructions: In a six-quart Nesco Roaster, place the cleaned beans and enough water to half fill the cooker. Cover and set the thermostat to midway (that's 300° F but no matter as the Nesco heats from the side and the mixture will never rise above the boiling point.. Set a timer for one hour and walk away. At the end of the hour, drain the beans with a colander and rinse them. Place them back into the Nesco and add the remaining ingredients along with enough water to come to about 3/4 inch below the cooker's rim . Cover and cook for another hour. At the end of that hour, stir and check the level.. Set the timer for another hour. When time's up, check and stir again and mash some of the beans with the back of your ladle to thicken the soup. Now it's time to begin making your cornbread because the soup will be ready to eat within about thirty minutes or so..
I'M SORRY BUT WE DON'T BELIEVE IN THAT "FAT BURNING" SHIT AROUND HERE. WE ADD A STICK OF REAL BUTTER. Ingredients 5 carrots, chopped 3 onions, chopped 2 (16 ounce) cans whole peeled tomatoes, with liquid 1 large head cabbage, chopped 1 (1 ounce) envelope dry onion soup mix 1 (15 ounce) can cut green beans, drained 2 quarts tomato juice 2 green bell peppers, diced 10 stalks celery, chopped 1 (14 ounce) can beef broth 1 stick of real butter Directions Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.
INGREDIENTS 4 teaspoons olive oil ¾ pound beef stew meat cut into ½ inch pieces ¼ teaspoon salt, plus more to taste Pinch of freshly ground black pepper, plus more to taste 1 medium yellow onion, diced (about 1½ cups) 8 ounces button mushrooms, sliced 2 medium carrots, diced (about 1 cup) 2 stalks celery, diced (about ½ cup) 2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar 6 cups low-sodium beef broth One 14.5 ounce can diced tomatoes, with their juices ½ cup pearled barley 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried ¼ cup chopped fresh flat-leaf parsley INSTRUCTIONS In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Dry off the meat with paper towels and then sprinkle with the salt and pepper. Add the meat to the pan and brown on all sides, about 5 minutes total. Transfer to a 5- or 6-quart slow cooker. Add the remaining 2 teaspoons of oil to the skillet. Add the onion and cook, stirring often, until the onion begins to soften about 4 minutes. Stir in the garlic and cook another minute. Scrape the mixture from the skillet into the slow cooker. (If there are any browned bits still remaining in the skillet, add a little of the beef broth to de-glaze the pan and then add to the slow cooker.) Add the carrots, celery, mushrooms, broth, tomatoes, barley, and thyme to the slow cooker and stir to blend. Cover and cook on HIGH for 4 hours or LOW for 6 to 8 hours. Season to taste with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley, if desired.
