Italian Seasoning

"Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!"

INGREDIENTS:

2 tablespoons dried basil 2 tablespoons dried oregano 2 tablespoons dried rosemary 2 tablespoons dried marjoram

2 tablespoons dried cilantro 2 tablespoons dried thyme 2 tablespoons dried savory 2 tablespoons red pepper flakes

DIRECTIONS:

1.	In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.

Quick Bean Soup

3 Cans of white beans. (I used Great Northern, White Kidney, and White Beans

1 cup cooked, cubed chicken

1 small can diced chilis, 

1 T. chili powder,

1/2- 1 tsp garlic salt or powder or press a couple cloves, 

salt and pepper to taste

Chicken Veggie Italian Soup

This is in the crockpot right now - I'll try it out tonight. It's an experiment, but I don't want to forget it in case it's good. So I'm writing it down. It's based on Martha Stewart's recipe

2 packages frozen, mixed veggies (Or 8 cups chopped veggies)
1 bottle of bottled chicken
1 box of organic chicken stock
1 can diced tomatoes with juice
1 Tbsp tomato paste
2 cups chopped onion
1 cup chopped celery
2 tsp Italian Seasoning
Salt and Pepper to Taste