I don't think you have to retrain your tastebuds, nor do I think you don't like beans, just certain beans. Here are some of my favorite soups. When I left my parents house and went from Campbells soups to my own soups I thought I was in heaven. It just takes learning which soups you like. Mexican Chicken Corn Chowder (From Woodie) 1 -1/2 lb. boneless skinless chicken breasts 1/2 Cup chopped onion 1 to 2 garlic cloves minced 3 Tbl butter 1 Cup Good Chicken Broth 1 Tsp ground cumin 2 Cup half-and-half cream 2 Cup (8 oz.) shredded Monterey Jack or Cheddar cheese 1 Can (16 oz.) cream-style corn 1 Can (16 oz.) regular corn 1 Can (4 oz.) chopped green chilies undrained 1 Tsp hot pepper sauce (I use more) 2 medium tomatoes chopped Fresh cilantro or parsley optional Cut chicken into small, bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.Add to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes.Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.Serve immediately; garnish with cilantro if desired.~ NOTE: original recipe called for 2 bouillon cubes disolved in 1 cup hot water ----------------------------------------------------------- Olive Garden Zuppa Toscana ½ lb. Hot Italian lean turkey sausage (2 lg links) 3 cups fat-free chicken broth 3 cups fat-free chicken broth 3 cups fat-free milk 2 Tbsp minced onion 1 Tbsp Hormel Real Bacon Pieces ¼ tsp. Salt dash of crushed red pepper flakes 1 medium russet potato 2 cups chopped kale Parmesan Cheese, shredded Saute the sausage until cooked. Combine the chicken broth, milk, onion, bacon pieces, salt, and pepper flakes and pour over the cooked sausage, over medium high heat. Quarter the potato lengthwise, then cut into ¼ inch slices. Add to the saucepan. When mixture begins to boil, reduce heat and simmer for 30 minutes. Add Kale to the soup and simmer for an additional 10-15 minutes. Add parmesan cheese to soup when serving. Serves 3 Posted by Marie26 ----------------------------------------------------------- In the soup below I omit the garbonzo's and kidney beans because I don't like them and also do not use the cream. In place of the omitted beans I add navy beans. Best Darn Minestrone Around Allrecipes 8 tablespoons butter 1 1/2 cups chopped onions 4 (14 ounce) cans chicken broth 4 (15 ounce) cans mixed vegetables, with liquid 2 (16 ounce) cans kidney beans, with liquid 2 (14.5 ounce) cans whole peeled tomatoes, with liquid 1 (16 ounce) package frozen chopped spinach 2 tablespoons tomato paste 4 1/4 teaspoons garlic powder 4 teaspoons dried parsley 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried basil 1 cup uncooked elbow macaroni 1/2 cup grated Parmesan cheese 1 cup canned garbanzo beans, drained 4 cups heavy cream 1/2 cup grated Parmesan cheese for topping Directions 1.In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours. 2.Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot. 3.Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese. Nutritional Information Amount Per Serving Calories: 558 : Total Fat: 38.7g : Cholesterol: 132mg ------------------------------------------------------- Ginger Won-ton Soup 4 oz lean ground pork ½ cup reduced fat ricotta cheese ½ tablespoon minced fresh cilantro ½ teaspoon black pepper 1/8 teaspoon Chinese 5-spice powder 20 Wonton wrappers 1 teaspoon oil 2/3 cup chopped red bell pepper 2 teaspoons grated fresh ginger 4 cans fat free chicken broth (or homemade is best) 4 teaspoons soy sauce 4 oz fresh sugar snap peas (optional) 1 or 2 cans baby corn (rinsed and drained) (optional) 4 green onions sliced Cook pork over medium high heat until no longer pink, cool slightly; stir in ricotta, cilantro, black pepper and 5 spice powder. Place 1 teaspoon in the center of each wonton wrapper. Fold and seal edges with water. Drop into slightly simmering water and cook until they come to the top; about 3 to 5 minutes. Drain and keep warm. Heat oil in large saucepan. Add bell pepper and ginger, cook 1 minute. Add chicken broth and soy sauce. Bring to a boil and add peas and corn. Simmer 4 or 5 minutes and add warm wontons. Pour into soup bowls and sprinkle with onions. Serves 4 -------------------------------------------------------- Malaysian Noodle Soup with Chicken 4 oz uncooked wide rice stick noodles 1 tablespoon canola oil 1 lb boneless, skinless chicken thighs cut in ¼ inch strips 2 tablespoons grated peeled fresh ginger 1 teaspoon ground cumin ¾ teaspoon fennel seeds, crushed 1/4 teaspoon ground cinnamon 3 garlic cloves, minced 1 star anise1-1/2 cups thinly sliced shiitake mushroom caps 1 tablespoon Thai fish sauce 2 14 oz cans fat free, low sodium chicken broth ¼ teaspoon fresh ground black pepper ¼ cup chopped green onions 1. Cook noodles according to package directions omitting salt and fat. Do not overcook because they will become mushy. 2. Heat oil in a large dutch oven over medium high heat. Add chicken and stirring constantly cook eight minutes or until browned. Remove ginger from the pan. Add ginger, cumin, fennel, cinnamon, garlic and star anise; cook 30 seconds stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth, bring to a boil. Reduce heat, simmer 12 minutes. Discard star anise. Stir in pepper. Place ¾ cup noodles into each of 4 bowls. Ladle 1 cup of soup into each bowl. Sprinkle each bowl with 1 tablespoon onions. Yield: 4 servings Cooking Light Magazine Poblano Chicken Chowder 12 servings 1/4 cup olive oil 1 large carrot, finely minced 2 large onions, finely minced 1/2 cup chopped celery 6 cloves minced garlic 3 small poblano peppers, seeded and cut into 1/2-inch dice salt to taste 1/2 teaspoon white pepper 2 teaspoons ground cumin 3/4 teaspoon fresh thyme 2 tablespoons chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced shredded or chopped chicken 1/2 cup unsalted butter 1 cup all-purpose flour 1 cup heavy cream Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute and sweat until the vegetables soften. Stir in the chicken bouillon. Add the chicken broth and cook for 1 or 2 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the cream, then the cilantro and serve.

Substitute for the beef and cabbage mixture and make little Runzas out of them. After cooking, they can be frozen and re-heated in single servings. I love these little things! BEEF & CABBAGE RUNZA INGREDIENTS * 1 (1 pound) loaf frozen bread dough, thawed * 1-3/4 pounds ground beef * 1 tablespoon and 1 teaspoon water * 1/3 large head cabbage, chopped * 1/3 large onion, chopped * 2/3 clove garlic, chopped * salt and freshly ground black pepper to taste * 2 teaspoons butter, melted DIRECTIONS 1. Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside. 2. Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside. 3. On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down. 4. Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Whenever I have to make some new ethnic recipes, I would use the English name of the recipe, go to Google Translate, using the translated name in the native language, and search for the recipes. Then Google Translate the native language recipes back to English. This is one I got using the above method: extracted from the hot and sour soup recipe �x�w Peimei Three Friends Books Material: a couple of lean pork b tofu (two inches square) piece of c half a chicken blood (optional) d cup fungus (soaked) e shoots a (cooked) f one egg g six cups of broth h a teaspoon of salt i two tablespoons soy sauce j three tablespoons cornstarch k a teaspoon of pepper l two tablespoons of vinegar m tbsp sesame oil Practices: 1. Will be a cup with a five-Shui Zhushu. About 20 minutes. Leave to cool. Cut filaments. Tom retained 2. Bcde were cut into two inches long filaments. 3. The remaining broth into six cups of water at home. And then the pot boil. Down (2) of the prepared material. Then add soy sauce, seasonings h i salt. Boil water transfer into viscous starch corn starch. Transfected small fire 4. Slowly pour the egg wash and gently twist the next move. Then remove from heat 5. Bowl ready klm. And then entry into the soup. And into the north of the hot and sour soup flavor dcarch

Here we only get the fried won-tons with Hot and Sour Soup. I fried some won-tons at home and they didn't come close to being as good as the Chinese Restaurant here. I wonder if restaurants get a better quality won-ton than we can get in the grocery stores. Here's the Won-ton soup recipe I've used. Ginger Won-ton Soup 4 oz lean ground pork 1/2 cup reduced fat ricotta cheese 1/2 tablespoon minced fresh cilantro 1/2 teaspoon black pepper 1/8 teaspoon Chinese 5-spice powder 20 Wonton wrappers 1 tsp oil 2/3 cup chopped red bell pepper 2 teaspoons grated fresh ginger 4 cans chicken broth (homemade stock is better) 4 tsp soy sauce 4 oz fresh sugar snap peas 1 or 2 cans baby corn on cob, rinsed and drained 4 green onions sliced. Cook pork over medium high heat until no longer pink, cool slightly; stir in ricotta, cilantro, black pepper and 5 spice powder. Please 1 teaspoon in center of each wonton. Fold and seal edges with water. Cook in boiling water until they come to the top. Remove and set aside. Heat oil in large saucepan. Add bell pepper and ginger, cook 1 minute. Add chicken broth and soy sauce. Bring to a boil and add peas, corn and wontons. Simmer5 minutes. Pour into soup bowls over wontons and sprinkle with onions. Serves 4