6-8 cups of chicken stock

1 small onion

1 celery stalk

1 med-large chicken breast

1 pkg frozen chopped spinach (thawed completely)

1 pkg of cheese tortellini

Cook chicken fully, allow to cool and cube. Dice the onion and celery. Bring stock to a boil and add, chicken, onion and celery bring to a simmer until onion and celery is tender. Once onion and celery is tender, add the spinach and tortellini. Serve once Tortellini is al dente

1-2lbs of Beef short ribs (as lean as you can find)

6 cups of water

1-2 Potato

Onion

Carrots

Celery

Green beans

Peas

Corn

Tomato chopped

Cabbage

Salt and pepper to taste

To make the broth, place beef and water into a stock pot and bring to a boil, then reduce to simmer for at least 6 hours. Once the meat is tender, turn off heat, remove meat and allow both to cool. Once the fat congeals on top of the broth. Spoon out the fat then return to stove. Cut the meat off of the bone. Chop vegetables to chunks and add to broth. Cook until vegetables reach desired doneness.

1 small onion finely diced

6 - 7 baby carrots sliced

1 medium potato diced

⅓ cup elbow mac

1 box beef broth

1 can kidney beans - drained and rinsed

1 tbl olive oil

In a pot cook onion in olive oil. Once onion is translucent add carrots, potatoes, beans and broth to pot, salt and pepper to taste and bring to a boil. Once boiling reduce heat to a simmer for about an hour, until carrots and potatoes are done. Add the elbow macaroni and simmer for another 5-6 minutes or turn heat off and put lid on pot.