Brittney's Chili

1 lb. ground beef
1 small onion
1 can kidney beans (drained)
1 can pinto beans (drained)
1 can black beans (drained)
1 can diced tomatoes
1 can tomato paste
1 Tbl. chili powder
1 tsp. garlic powder
1 tsp. salt

Chop the onion and saute' in a large pot. Add the ground beef and cook through. Add the chili powder, garlic powder and salt to meat and onion mixture. Now add all the beans and tomatoes. When pouring in the tomatoes fill the emptied can 3/4 with water and add to pot. Lastly add the tomato paste. Bring to a boil and then simmer until the beans are cooked through (about 20 minutes).
If you like it spicy I think a can of green chilies would give it a good kick.

Moosewood Creamy Potato Soup

My all-time favorite potato soup from the world famous Moosewood Restaurant in Ithaca, NY. All of their recipes are vegetarian.

Serves 4 to 6

3 to 4 tablespoons butter
2 cups chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled and coarsely chopped
2 large carrot, unpeeled and coarsely chopped
3 cups vegetable stock
1 ½ cups milk
4 ounces of cream cheese or Neufchatel
2 cup grated sharp cheddar cheese


In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor (or use a hand blender in the pot). Return the soup to the soup pot. Stir in the cheddar cheese and reheat gently.

Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.