Five-Star Rated Soup and Gravy Bases - Pork with Beans Soup and Chicken Pot Pies

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Pork with  Beans Soup

Ingredients

 2-1/2 pounds boneless pork shoulder, cut into 1-inch cubes
1 tsp garlic liquid sauce
1 cup coarsely chopped onion
2 tbsp Watkins Organic Chili Powder
1 tbsp Watkins Organic Cumin
1-1/2 tsp Watkins Organic Oregano
1/4 tsp or to taste Watkins Pure Ground Black Pepper
7 cups water
1/3 cup Watkins Beef Soup & Gravy Base
1 cup dried pinto beans or small red beans
3 cups thinly sliced carrots
1 can (7 oz) baby corn, drained and cut into bite-sized chunks

Directions

In a large Dutch oven or kettle, brown pork in garlic liquid spice. Add onion and continue to cook until onion is limp. Add next seven ingredients; bring to a boil. Reduce heat and simmer 1-1/2 hours or until beans are tender. Add carrots and simmer an additional 30 minutes; stir in corn. Serve hot.

Makes 8 servings.

Chicken Pot Pies

Ingredients

6 tbsp butter or margarine
1/2 cup chopped onion
1/2 cup all-purpose flour
2 tsp Watkins Organic Parsley
3/4 tsp poultry seasoning
1/4 tsp of ground Watkins Organic Lemon Pepper Blend
3 cups water
3 tbsp Watkins Chicken Soup and Gravy Base
3 cups cubed, cooked chicken or turkey
1 package (10 oz) frozen peas and carrots, tender-cooked and drained
1/4 cup chopped pimento
1 package refrigerated biscuits (6 per package)

Directions

Melt butter in a saucepan. Add onion; cook until tender. Stir in next six ingredients; mix well. Cook until thickened and bubbly. Stir in chicken, vegetables and pimento; heat until bubbly. Divide mixture into six individual casseroles. Cut each biscuit into quarters; place four quarters on top of each casserole. Place on shallow baking pan; bake at 450°F for 8 to 10 minutes or until biscuits are lightly browned.