MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Bean and Bacon Soup Ingredients 10 strips of bacon 1 cup of chickpeas 1 cup of white northern beans 1 cup of kidney beans 1/2 onion, chopped 4 tbsp of olive oil 4 cups of water, warming on the stove 2 tbsp of white wine 1 clove of garlic, grated 2 tbsp of parsley Directions Sautee the bacon, onion, onion and garlic in the oil in a large pan over a medium heat for 6 minutes. Add the white wine, chickpeas and beans. Sautee for 3 minutes. Add the water and cook the beans soup until the beans are extremely soft. Puree the beans soup until it is one consistency. Serve with parsley sprinkled on top. Serves 4- 5       Mushroom Soup Ingredients: 2 cups chopped fresh mushrooms 1 small onion, chopped 2 cups chicken broth 3 tsp butter, melted ½ chopped leek 3 tsp all-purpose flour 1 1/2 cups milk 1/2 cup heavy cream 1 pinch salt and pepper to taste 1 tablespoon softened butter Directions: In a large saucepan, combine the mushrooms, onion, leek, and chicken broth. Bring to a boil, then simmer, covered, for 15 minutes over low heat. Stir together the melted butter and flour to make a paste. Add paste to vegetables. Increase heat to medium, and slowly stir in the milk. Stir constantly. When mixture comes to a boil, stir in the cream. Cook over low heat 10 minutes or until the mushrooms are tender. Season with salt and pepper to taste.	Sign up for our Email Newsletter For Email Marketing you can trust
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