Fresh Broccoli Soup

 

1 stick margarine

2 cups frozen peppers and onions

2 stalks celery, chopped fine

2 broccoli crowns, steamed and chopped

2 cups mini carrots, steamed and chopped

1  12oz can evaporated milk

24 oz whole milk (use milk can to measure)

8 oz  shredded Velveeta

1/8 cup flour, dissolved in 1/4 cup hot water

4 oz whipped cream cheese

4 oz can diced mild green chilies

 

 

Melt margarin in large stock pot.

Sautee peppers/onions and celery until translucent.

Add steamed carrots and broccoli.

Pour milk over all.

Add Velveeta and stir.

Add dissolved flour, blending well.

Season with salt to taste.

Cook on low to medium heat for 1/2 hour or so, stirring often.

Remove from heat when thick and stir in cream cheese till melted.

Add chilies.

 

 

 

 

 

 

My Four Bean Salad

1 can kidney beans, drained

1 can garbanzo beans, drained

1 can wax beans, drained

1 can green beans , drained

1 bell pepper, chopped small

1/2 onion, chopped small (small bit of sugar sprinkled on top)

1/2 cup balsamic raspberry vinegar

1/4 cup sugar

3 TB vegetable oil

 

Pour all veggies into large bowl, stirring carefully.

Mix vinegar, sugar and oil in separate bowl, blending until smooth.

Pour over beans, stirring carefully again.

Transfer to covered  Tupperware type container and refrigerate for several hours, as much as 24.

Shake several times to let flavors mix well.