Ham & Potato Soup


  • 3 1/2 cups diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup diced onion
  • 1/3 cup carrot or green bean pieces (optional)
  • 3/4 cup chopped ham
  • 3 1/2 cups chicken broth, low sodium
  • 1 teaspoon black pepper
  • 1 cup CNP Magic Mix*
  • 2 cups water
  • 1/2 cup shredded low-fat cheddar cheese (optional)


  1. Wash hands with warm, soapy water.
  2. Combine potatoes, celery, onion, carrots or green beans, ham, broth, and pepper in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, about 10 to 15 minutes. 
  3. In a sauce pan combine  CNP Magic Mix and 2 cups of water to make thin white sauce. Stir over medium heat until smooth and thick. 
  4. When sauce just begins to boil, remove from heat. Add cheese to the sauce and stir until melted. Stir the sauce into the stockpot, and cook soup until heated through. Serve immediately.
CNP Magic Mix Alternative
Instead of CNP Magic Mix and water, use the following:
  • 1 Tablespoon butter, margarine, or canola oil
  • 1 Tablespoon flour
  • 2 cups low-fat milk

Then follow these steps:

  1. Follow steps 1-2 above. 
  2. In step 3, heat butter, margarine, or oil in a small skillet over medium heat.
  3. Once hot, add the flour and stir until the flour is incorporated. Continue cooking until it turns light brown. 
  4. Whisk in the milk. Whisk or stir until the flour mixture is dissolved in the milk and the milk begins to thicken. 
  5. Follow step 4 above. 

Makes 6 servings

Crockpot Bean Soup


  • 4 cups cooked beans of your choice*
  • 6 cups low-sodium broth
  • 1 Tablespoon garlic, chopped
  • ½ large onion, minced
  • 3 stalks celery, chopped
  • ½ pound cooked ham, chopped
  • 1 teaspoon black pepper


  1. Wash hands with warm soapy water for 20 seconds.
  2. Add all ingredients to the crockpot.
  3. Cover with lid and cook on high for 2-4 hours. Serve warm.

Makes 6 servings

*Our recipe video uses 2 cups navy beans and 2 cups chickpeas.
Note: If using dried beans, please use one of the cooking methods below.

Cooking Dried Beans

  1. Wash hands in warm soapy water.
  2. Rinse beans in cool water, then follow one of the methods below.

Quick Cook Method

  1. Put the beans in a large pot and add 12 cups of water.
  2. Bring to a boil and boil for 2 minutes, then remove from heat. Cover pot and let sit for 1 hour.
  3. Discard soaking water and add fresh water to cover the beans. Return to heat and simmer for 1-3 hours, adding water if needed.

Overnight Method

  1. Put the beans in a large pot and add 6 cups of water.
  2. Let soak for 6 or more hours in the refrigerator.
  3. Discard soaking water and add fresh water to cover the bean. Bring to a boil then simmer for 1-3 hours, adding water if needed.

Crockpot Method

  1. Put the beans in a crockpot and add 6 cups of water.
  2. Cook on high 5-8 hours or until beans are tender.
  3. Discard soaking water.

Instant Pot Pressure Cooker Method

  1. Soak beans overnight or for several hours in the fridge.
  2. Rinse and discard cracked or split beans and pour into Instant Pot.
  3. Add water (about twice as much water as beans, at least 1-2 c. in a pressure cooker).
  4. Close and seal pressure cooker.
  5. Cook on manual pressure for 25-30 minutes.
  6. Release pressure when finished cooking. Be careful as hot steam escapes.
  7. Drain beans in a colander.

Vegetable Beef Soup


  • 4½ cups low-sodium broth
  • ½ cup onion
  • 2 teaspoons Italian Seasoning
  • 1 bay leaf
  • ¼ teaspoon black pepper
  • 10-ounce package frozen mixed vegetables (2 cups)
  • 15-ounce can diced tomatoes
  • 14.5-ounce canned beef or 2 cups cooked, ground meat



  1. Wash hands with warm, soapy water for 20 seconds.
  2. Chop the onion.
  3. In a large saucepan, mix broth, onion, Italian Seasoning, bay leaf, and black pepper. Heat.
  4. Stir in mixed vegetables and beef, but not tomatoes.
  5. Bring to a boil. Reduce heat, cover, and simmer for 6-8 minutes or until vegetables are tender crisp. Remove bay leaf and throw away.
  6. Stir in tomatoes. Heat through.

Makes 8 servings. 

Turkey Noodle Soup

Turkey Broth

  • Leftover turkey with bones and meat
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • Water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Wash hands with warm, soapy water.
  2. If there is quite a bit of meat left on the turkey, remove most of it, leaving small pieces.
  3. Place turkey bones and meat into a large pot.
  4. Add water to cover. Heat to boiling then reduce heat and simmer for 1 hour.
  5. Add sliced carrots, celery, salt, and pepper. Simmer 30 more minutes.
  6. Remove turkey from the pot. Let it cool then remove any remaining meat from the bones.
  7. To make Turkey Noodle Soup, use 6 cups of broth and 1 1/2 cups turkey. Freeze any extra in 2-cup portions.

Turkey Noodle Soup

  • 6 cups low-sodium broth
  • 1 1/2 cups cooked turkey
  • 2 cups uncooked egg noodles
  • 1/2 pound carrots, shredded
  • 1/2 c onion, chopped (optional)
  • 2 stalks celery, diced
  • 2 teaspoons parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Additional seasonings as desired (sage, rosemary, thyme, oregano) 
  1. Wash hands with warm, soapy water.
  2. In a large pot combine the broth, turkey, vegetables, and seasonings.
  3. Bring to a boil, then reduce heat and cook 15 minutes.
  4. Add noodles and cook 15 more minutes, or until noodles are tender.
*If making the soup to freeze, leave out the noodles so they do not get mushy when the soup thaws. To prepare frozen soup, thaw and bring to a boil. Then add noodles.

Makes 8 servings

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