My Favorite Soup and Cookie Recipes

Southwestern Soup
Based on your family’s preferences, you can substitute kidney or black beans for the pinto beans.

1 onion, chopped
11/2 Tbsp. chili powder
1 tsp. dried oregano
(2 tsp. fresh, chopped)
1 14-oz. can corn, drained
1 cup chopped green beans (fresh or frozen)
~2 cups water

2 garlic cloves, minced or crushed
2 tsp. cumin
1 Tbsp. olive oil
3 medium zucchinis
1 16-oz. can diced tomatoes
2 16-oz. cans pinto beans, drained
3–4 cups low-sodium chicken broth

Crushed tortilla chips, fresh cilantro, grated cheese, or sour cream to taste In large pot, sauté onions, garlic, and spices in the olive oil until onions are clear. Add remaining ingredients and simmer for 30 minutes. Add salt and pepper to taste. Serve with toppings listed above as garnish. Makes 10 servings.

Whole Wheat Oatmeal Cookies
I prefer to make them smaller in size and offer several in a serving. Great with a glass of milk.

2 sticks butter (1 cup), at room temperature
2 eggs
11/2 cup whole wheat flour (King Arthur preferred)
1/2 cup sunflower seeds
1/4 tsp. salt (use more if using unsalted butter)

11/4 -11/2 cup dark brown sugar
1 tsp. milk powder
2 tsp. vanilla
1 tsp. baking soda
2 Tbsp. flax seeds
3 cup rolled oats
1 cup raisins or real chocolate chips or mixture

Preheat oven to 350°F. In large bowl, mix butter, brown sugar, and milk powder until creamy. Blend in eggs and vanilla until light and fluffy. Add flour and baking soda; mix. Stir in remaining ingredients. Scoop by tablespoonfuls onto lightly greased cookie sheets. Bake for 10 minutes or until lightly browned. Makes 60 small cookies.