Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
Bell peppers, green onions, and your favorite salsa combine with beef and egg noodles for a stove-top casserole. Garnish with shredded cheese and chopped tomatoes.
In this version of the spicy Mexican soup, beef meatballs are cooked in a broth with carrots, green peppers, garlic, onion, canned tomatoes and seasonings.
No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.
Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.
This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
Hearty tubes of cooked manicotti are stuffed with an opulent blend of ricotta, mozzarella and Monterey Jack cheese, sour cream, bread crumbs and parsley. Bake the stuffed pasta blanketed with spaghetti sauce and topped with mozzarella cheese.
Ground beef seasoned with soy and hoisin sauces, garlic, ginger, and green onions is gently folded into fresh lettuce leaves to be eaten burrito style.
Delicious for brunch or a quick week-night dinner, this frittata with sausage, potatoes, and Parmesan cheese is topped with chopped tomato and sliced green onion.
