Beef Stew Soup
1 quart jar tomato juice (I juice my tomatoes from my garden) You can use canned diced tomatoes, tomato sauce and extra water, or whatever you want. Just make it about a quart.
2 quarts water (Sometimes I use more tomatoes and less water...just make sure it's about 3 quarts total between the tomatoes and water.)
Some Dry Onions (I never measure...a few tablespoons)
6 Beef Bouillon Cubes
Carrots
Potatoes (I use canned)
Salt to Taste
Pepper (I use quite a lot)
3 cans of Canned Beef, juice and all (I use the ones from Aldi)

I dump it all in a pot and boil until the potatoes are tender. Then it's ready to eat! Yum! From start to finish it takes about 30 - 40 minutes to have it ready...depending on how much help you get peeling and cutting the potatoes! :) Enjoy!

Here is a good one from Melissa Orton....Thanks Melissa

Southwestern Chicken Spaghetti

1 package (1.25 ounces) spaghetti sauce mix
3/4 cup water
1 can (6 ounces) tomato paste
1 Tbs oil
1 lb boneless, skinless chicken breast, cut -- in 1/2-inch strips (I would use canned chicken from my storage)
1 tsp cumin
1 can (15 ounces) black beans, drained and rinsed
1/2 cups frozen corn
2 cans (4 ounces each) green chilies
12 oz spaghetti, cooked
1/8 tsp ground red pepper (optional)
2 Tbs fresh chopped cilantro (optional)

1. Prepare spaghetti sauce mix with water and tomato paste according to
package directions. Keep warm.

2. Heat oil in skillet. Add chicken and stir-fry over medium high heat
until meat is cooked through. Add the cooked chicken, cumin, black beans,
corn and chilies to the spaghetti sauce; mix. Heat through.

3. Serve over hot spaghetti and sprinkle with ground red pepper and
cilantro, if desired.

Hey, to all of you who are checking out this blog. I am getting ready to post some ideas (recipes) for the 10 for 10. I hope you are all excited to get started. Try the challenge and eat off your food storage for one week and let us know how it goes. Good Luck and remember to LIVE PROVIDENT

Hi, this is the first post. Testing testing.