2 Cans ShariAnn's Italian White
Bean with Herb Soup
1 cup onion, diced
1/2 cup green pepper, diced
1/2 cup molasses
1/3 cup ketchup
1/4 cup Brown sugar
2 tbsp mustard
1 tsp paprika
1/2 tsp pepper
1/8 tsp cayenne pepper

Mix all ingredients together and pour into medium casserole or oven safe bean crock. Bake at 350 degrees for 1 hour. Serves 4-6

2 heads Cabbage
1/2 Cup Onion, diced fine
2 tbs Olive Oil
2 cans drained ShariAnn's French Green Lentil Soup--Save Liquid
1/2 lb red skin potatoes, cooked and diced
1/2 ob ground turkey, sauteed
1/4 cup white wine vinegar
2 cups honey
1 cup plain organic yogurt

Sautee onion and turkey in oil over med hi heat for 5 minutes until turkey is cooked. Add lentils, potatoes, honey and vinegar.
Place cabbage heads in a kettle of boiling salted water, and boil for 15 minutes. Remove, drain and cool. Remove leaves
carefully and lay out 12. Spoon in 1/3 cup of mixture into each leaf. Roll and place into baking dish, tucking in sides. Bake at 350 degrees for one hour. Stir yogurt, soup liquid, and mustard together. Spoon sauce over cabbage rolls and serve.