1 lb   Navy Beans, white, dry
   7 cups + water
   1 cup diced onions
   1/3 cup diced celery
   2/3 cup diced carrots
   1/4 cup chopped can tomato's
   1 Tbs chopped parsley
   1/2 cup diced ham
   1 each ham bone (if available)
   1 Tsp salt
   1 Tsp Accent (seasoning)
   1/2 Tsp thyme
   Pepper to taste

   Heat water and beans to boiling in a Dutch Oven, boil for 2 minutes.
   Remove from heat, cover and let stand for one hour.

   Stir in remaining ingredients. Heat to boiling , then reduce heat. 

   Cover and simmer, skimming off foam occasionally, until beans are tender, about 1-3 hours.
   Do not boil or beans will burst. Add water during cooking if necessary.
   Remove ham bone from soup and remove meat. Stir removed meat into soup.
   Makes 4 to 6 servings.

      Note from William: This recipe can be doubled and cooked in a crock pot all day and they 

   also load more vegetables to taste and always serve with some type of bread. 

   William also said "You will be hearing  this recipe long after the dinner is gone".

   Recipe provided by William C. Lamb from the GWRRA web board.

   2 cans canned chicken.
    1 can of corn.
    1 jar of salsa ( I like the Frito Lay Tostitos Mild).
    1 can black beans.
    1 can refried beans.
    1 cup of shredded Colby cheese.

    Open cans (do not drain) and pour entire contents into a pot.
    Stir over medium heat.
    Serve in bowl, top with broken tortilla chips and a small amount of additional shredded cheese.
    This soup take about 8 minutes to make and will make 8-10 servings.

    Recipe provided by John Arnold from Bay City Michigan from the GWRRA web boards.

     2 Tbs butter
      1 onion, diced
      1 stalk celery, diced
      2 Tbs flour
      2 cups chicken broth
      2 cups milk
      3 medium potato's, peeled and diced small
      1 1/2 cup mashed potato's (left overs)
      salt and pepper to taste
      parsley, chopped

       Melt butter in a soup pot. Add celery and onion. Cook until just soft. Sprinkle on the flour
      and cook for 3 minutes. Add the broth, milk, and potato's. Simmer until the potato's are soft
      (about 45 minutes). Whisk in the mashed potato's. Check the seasonings. Serve warm,
      garnished with chopped parsley.

       Recipe provided by Dick and  Mary Lou Hetrick FCD PA Chapter I

      This is a mild flavored chili that is an alternative to the red beef/sausage chili
      that most of us are more familiar with.

     1 - 1 1/2 # - Boneless / Skinless Chicken Breast
     1/4 - 1/2 Cup - Chopped Onion
     2 cans  - Chicken (or vegetable)  Broth
     1 can (7oz) - Diced Green Chiles (mild)
     1/2 red pepper diced (optional)
     1-2 cans - White Shoepeg Corn (drained)
     3-4 cans - White (Great Northern) Beans
     1 Tbsp  - Cooking Oil
     1 pkg  - Williams brand White Chili Seasoning *
     *  - In place or addition to the Williams brand
     White Chili Seasoning - add these spices:
     1-2 tsp Garlic Powder
     1/8 tsp Ground Red Pepper
     1-2 tsp Ground Cumin
     1   tsp Oregano Leaves
     1/2 tsp Cilantro

     Directions:

      Sauté chicken breast and onions in oil until fully cooked.
      Dice or shred chicken.  In large pot, add chicken, broth, spices, cooked onions,
      and green chiles.  Simmer for 15 minutes. Add beans and corn.  Simmer for
      15-45 more minutes as desired. Increase cooking time if using crock-pot.
      Taste improves if allowed to refrigerate after cooking.
      Add green onions and/or Monterey Jack Cheese as a garnish if desired.

      Great with corn bread muffins or homemade biscuits. ENJOY !

       Recipe provided by Rob and Jana Koch.

     1 lb. potatoes {diced about 2 cups}
     1/4 cup chopped onion
     1 1/4 tsps. salt
     2 cups boiling water
     1/4 cup margarine
     1/4 cup flour
     2 cups milk
     2 cups shredded sharp cheddar cheese  {pre shredded cheese in bag is fine}
     2 1/2 tsps. W/O sauce

      Boil potatoes, salt, onion & water until potatoes are done.; don't drain
      Melt margarine in another pan.  Add flour and cook briefly while stirring.
      Slowly add milk & cook to thicken.
      Turn heat down as low as it will go. Slowly add cheese and allow it to melt while
      stirring. { Do not let ingredients boil.}
      Then add potato mixture, including water, and W/O sauce.
      Heat to serving temp.
      Makes about 5 cups.

       Recipe provided by Phil Mori C/D GA Chapter J.

     1 lb. Dried white Great Northern beans
     4 C. chicken stock/broth
     2 Med. Onions, chopped
     3 Garlic cloves, finely chopped
     1 tsp. Salt
     ½ C chopped canned green chilies (two of the small cans)
     2 tsp. Ground Cumin
     1 ½ tsp. Oregano
     1 tsp. Coriander
     1/8 tsp. Ground Cloves
     ¼ tsp. Cayenne pepper (or chili powder)
     2 C cooked cubed Chicken
     1 C. grated Monterrey Jack cheese

      Soak beans overnight according to pkg. Directions, Drain & rinse
      combine the beans, chicken stock, ½ of the onion, the garlic & salt in large pot
      and bring to a boil.  Reduce heat and simmer for 2 hours - adding more stock if
      needed. When beans are tender, add the rest of the onions, chilies and spices.
      Mix well and cook, covered, another 30 minutes.
      Add the chicken and cheese and heat until cheese is melted.
      GREAT LEFT OVER SOUP!

       Recipe Provided by Betty Harris.

     In a large pot boil 7 minutes:
     1 lb pork sausage
     3 lbs new potatoes
     cover with water and 1 beer (this is optional)
     Add 1 large onion and bell pepper
     3 celery ribs (all chopped)
     2 Tbls seafood seasoning
     salt and pepper to taste

     Boil 10 minutes and add 36" Polish Sausage cut into 1 1/2 inch links and boil another
     10 minutes. Add 6 fresh crabs, 6ears of corn on the cob, boil 10 more minutes.
     Add 3 lbs of fresh shrimp, raw and unpeeled and boil 3 minutes. Remove from heat
     and let stand 5 minutes. Drain and serve with additional seafood seasoning.

      Recipe provided by Donny and Sherry Lawson C/D's GA Chapter D.