Bob's Red Mill Original Tapioca (small pearl) Recipe

 1/3 c. small pearl tapioca
3/4 c. water
2 1/4 cups milk (2%)
1/4 t. sea salt
1/2 c. sugar divided
2 eggs separate
1/2 t. vanilla extract

Soak tapioca in water for 30 minutes in a 1 1/2 quart saucepan.  Do not strain remaining water.

Add milk, salt, 1/4 c. sugar and lightly beaten egg yolks to tapioca and stir over medium heat until boiling.  Simmer uncovered over very low heart for 10 to 15 minutes, stirring often.

Beat egg whites with remaining 1/4 c. sugar until soft peaks form.  Fold about 3/4 c. of hot tapioca into the egg whites, then gently fold mixture back into saucepan.  Stir over low heat for about 3 minutes.  Cool 15 minutes and then add vanilla.

Serve warm or chillled, plain or with fruits, nutmeg or coconut mixed in.

13 Bean Chile

• 1 1/4 c. dry Bob's Red Mill 13 Bean Soup Mix  (Wash  and soak 1 1/4 c. beans overnight or soften by boiling five minutes and allowing to soak at least one hour.  Drain, rinse, and cover with water; then simmer until tender (1-3 hours)

Brown 1 lb. of ground turkey, chicken, pork, or beef (if desired).  Then add:

• 1 onion, chopped (saute)
• 4 garlic cloves, minced 
• 2 8 oz cans tomato sauce, no salt added
• 1 6 oz can tomato paste
• 2 15 oz cans diced tomatoes with pepper
• 3 cups chopped kale or spinach
• 4 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp chili powder
• pinch salt and pepper to taste
• cooked 13 bean soup mix (from above)

Mix all together and simmer one hour.  Could also place in the crock pot on low for 6-8 hours.  

Bob's Red Mill Vegetable Soup

Stir one part Bob's Red Mill Vege Soup Mix into four parts water.  Add salt and other seasonings to taste and simmer for about one hour or until ingredients are soft.  Meat and/or additional vegetables can be added as desired.

Creamy Vege Soup

1 Part Bob's Red Mill Vege Soup Mix
3 parts Water

Simmer 1/2 hour.  Add cut-up carrots, celery, and onion.  Continue cooking 1/2 hour or until soft.  Cool enough to blend.  Blend until smooth.  Add one part milk to 3 parts blended soup.  Season, warm to serving temperature.  Do not boil.