2 cups dried black turtle beans, soaked
1 strip bacon, diced
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 tablespoon minced jalapeño chili pepper
freshly ground black pepper
1 clove garlic, minced
1 bay leaf
2 tablespoons finely chopped cilantro stems
6 cups low-sodium canned chicken or vegetable broth
salt to taste
2 whole boneless smoked chicken breasts, grilled
1 tablespoon chopped cilantro leaves

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Drain the beans and set aside.
2. Cook the bacon in a 4-quart pot over low-medium heat for 2 to 3 minutes.
3. Add the onion, celery, green pepper and jalapeño pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes.
4. Add the garlic and cook for 1 more minute.
5. Add the bay leaf, cilantro stems, beans and broth and bring to a boil quickly over high heat.
6. Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.
7. Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper and keep warm.
8. Remove and discard the skin and fat from the chicken breasts. Cut the meat into 1/2″ cubes.
9. Divide the chicken among the soup bowls, mounding it in the center, and ladle the soup around it. Garnish with chopped cilantro.
10. Add salt after the beans are fully cooked because salt will prevent them from becoming tender.

8 pcs skinless chicken thighs fat trimmed
8 cup water
2 pcs garlic cloves minced
2 tsp salt
2 pcs bay leaves
1 cup chopped green bell pepper
1 cup chopped onion
2 can black beans – (16 oz ea) drained, rinsed
2 tbl lime juice
1 1/4 tsp ground cumin
1 tsp sugar
1/2 tsp dried oregano leaves
1/2 tsp hot pepper sauce
1 1/4 cup cooked rice
1/4 cup sliced green onions

SOUP MALING PREPARATIONS AND DIRECTIONS :

1. Place chicken in large saucepan or Dutch oven, then add water, garlic, salt and bay leaves. Cook over medium-high heat until mixture boils, cover, reduce heat to low and cook about 35 minutes or until chicken is fork-tender.
2. Remove chicken and set aside.
3. Chill broth until fat solidifies and can be skimmed from surface.
4. Separate meat from bones and cut into bite-size pieces then set aside.
5. Skim broth in same pan, add green pepper and onion, cook over medium heat 10 minutes or until vegetables are crisp-tender.
6. Add chicken, black beans, lime juice, cumin, sugar and oregano. Cook over medium heat 10 minutes.
7. Remove bay leaves. Stir in hot pepper sauce. Place 2 tablespoons cooked rice in individual bowls.
8. Ladle soup over rice and sprinkle with green onion.

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 1/2 tablespoons minced garlic
4 cups chicken stock or low-sodium chicken broth
1 lb. Swiss chard, stems and tough ribs removed, leaves coarsely chopped
1 19 oz can white cannelloni beans, drained and rinsed
1/2 lb boneless skinless chicken breasts, sliced crosswise 1/3 inch thick

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Heat the oil in a large saucepan until shimmering.
2. Add the onion, 1 tablespoon of the minced garlic and a pinch of crushed red pepper. Cook over moderately high heat, stirring frequently, until the onion is softened, about 6 minutes.
3. Add the stock, Swiss chard and beans and bring to a boil. Reduce the heat to moderately low and simmer until the chard is tender and the soup is slightly thickened, about 15 minutes.
4. Add the chicken and the remaining 1/2 tablespoon of garlic and simmer gently over moderately low heat until the chicken is just cooked through, about 5 minutes. Season with salt and pepper.
5. Ladle the soup into bowls and serve.

3 lb whole chicken, cooked
6 cloves garlic
8 cups chicken broth
1 tbsp fresh thyme
1 tbsp lemon rind
2 celery stalks, diced
½ tsp fresh black pepper
1 cup fresh parsley
1 can (19 oz) black beans

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Preheat oven to 350°F (180°C).
2. Wrap cloves of garlic in foil and bake in preheated oven for 20 minutes or until soft when pierced with a sharp knife. Cool and remove pulp from cloves by squeezing, leaving skin behind. Mash.
3. Remove the skin from the cooked chicken. Cut the meat into bite-size pieces. You should get 2 ½ – 3 cups of diced chicken from this.
4. Pour the stock into the large saucepan and add the garlic, thyme, lemon rind and celery. Drain and rinse the canned beans under running cold water. Add to pot. Bring to a boil, and then simmer gently for 5 minutes. Add chicken pieces and heat another few minutes.
5. Taste for flavour and season with fresh black pepper. Scatter fresh chopped parsley over top and serve.

2 cups dried lima beans
8 cups cold water
1 pound lean chuck or bottom round
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 cloves garlic, crushed
1 Knorr vegetable bouillon cube
2 tablespoons corn oil
1 medium onion, finely diced
2 teaspoons kosher salt
Fresh ground black pepper to taste

SOUP MAKING DIRECTIONS :

Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible. Place in crockpot with 8 cups fresh water, the meat, chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18-24 hours, until beans are very tender. Remove from heat and let cool a little.

In the meantime, heat the oil in a skillet and saute the finely diced onion until it is very brown. Remove meat from soup to a platter or cutting board and cut into bite-size pieces. Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot, add the meat, and stir in browned onions. Taste for seasoning and add salt and pepper to taste. Makes 8 to 10 servings. Freezes well.

Instead of meat, add 1 quartered chicken. Remove the chicken before pureeing the soup. Take the meat from the bone and discard the skin. Pull meat apart with your fingers into bite-size pieces and return to the pureed soup.

8 cups cold water
2 cups dried baby lima beans
1/2 cup pearl barley
2 bunches carrots, about 10 to 12, peeled and diced
2 stalks celery, roughly chopped
2 medium onions, finely chopped
4 cloves garlic, crushed
2 marrow bones (optional)
3 quarts water
1 tablespoon kosher salt
1/2 teaspoon white pepper
Small chicken (2 1/2 to 3 pounds), split in half

SOUP MAKING DIRECTIONS :

Soak dried baby lima beans in 8 cups cold water overnight. Wash barley until water runs clear. Drain the lima beans and rinse in several changes of cold water. Place barley and lima beans in crockpot together with carrots, celery, onions, garlic, marrow bones, 3 quarts water, salt and pepper. Cover tightly and cook on high 1 hour, stirring occasionally. Add the chicken and more water if necessary (there should be enough to just cover chicken). Remove marrow bones and discard. Remove chicken and cut into smaller pieces. Return to soup and serve as meal-in-one.

Makes 10-12 servings.

1 pound dry navy beans
2 Qts water
Chicken Base or Boullion
Meaty ham bone
1 small onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 garlic cloves, pressed
Black pepper
parsley
oregano

SOUP MAKING DIRECTIONS :

Rinse and sort beans. Place in bottom of large stock pot with ham bone and water. Add enough chicken base or boullion to flavor (follow instructions on packge or use Chicken Broth instead of water and flavor). Cover and simmer for 1 hour, stirring occasionally. Remove ham bone and continue cooking until beans are tender, adding more water if necessary. Meanwhile, tear meat off ham bone and discard the bone. Add meat, vegetables and seasonings to the beans and water (spices to taste, I usually use about 1Tbl each and a sprinkle of the pepper) Cook until vegetables and beans are fully cooked and tender. Serve hot with your favorite additions and fresh rolls.

4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
2 lbs. boneless Chicken
2 cups dry black beans
cup chopped yellow onion
cup chopped red bell pepper
cup chopped celery
cup chopped carrots
cup chopped cilantro
cup shredded Monterey Jack or Cheddar Cheese
cup of sour cream
cup tortilla strips
1 (7 oz.) can diced mild green chilies
9 cups water

SOUP MAKING DIRECTIONS :

Crock-Pot Method: Cut meat into 1″ cubes. In Crock-Pot, add meat, beans, onions, peppers, celery, carrots, seasoning and 9 cups water. Cook on high for 2 hours, reduce to low and cook for 6-8 hours. Top with cilantro, cheese, sour cream and tortilla strips. Makes 4 or 5 servings.

So, how do you get these quality backlinks? Here is one tricky way solution to increase .edu links for your website or blog. Start commenting on .edu blog. Make a reasonable comments on each blogs and put your keyword or anything you like as your name. Below I give you list of .edu blogs to empower your effort using this process for your blog sites and got awesome results. Try this simple but awesome tricks and start building free .edu links to your blog.

Here is the list of .edu blogs :

1. http://a.parsons.edu/
2. http://athena.libraries.claremont.edu/
3. http://begeiger.blog.usf.edu/
4. http://blog.admissions.ucla.edu/
5. http://blog.case.edu/
6. http://blog.lib.uiowa.edu/
7. http://blog.lib.umn.edu/
8. http://blog.lsc.edu/
9. http://blog.niu.edu/
10.http://blog.richmond.edu/as/
11.http://blog.sessions.edu/
12.http://blog.sessions.edu/
13.http://blog.uta.edu/faq/
14.http://blog.vcu.edu/
15.http://blog.wku.edu/
16.http://blogs.adison.edu/
17.http://blogs.simmons.edu/
18.http://brahms.phy.vanderbilt.edu/~rknop/blog/
19.http://chnm.gmu.edu/courses/rr/f04/cw/blog/archives/cat_design.html
20.http://creativeservices.iu.edu/blog/
21.http://cs2.uwsuper.edu/mcsclub/blog/
22.http://ctl.blog.uvm.edu/technology/
23.http://design.blog.asu.edu/
24.http://engineering.missouri.edu/news/blog/
25.http://hughest.blog.asu.edu/
26.http://iml.jou.ufl.edu/carlson/mmc5015/blog/
27.http://isdwiki.umbc.edu/blog/
28.http://itf.ucla.edu/blog/
29.http://lacuny.cuny.edu/blog/
30.http://law.wisc.edu/blogs/
31.http://lowech.writing.gvsu.edu/fa07/351/blog/
32.http://machines.pomona.edu/170L-2006/blog/
33.http://mcckc.edu/home.asp?qLinks=Library+Blog&C=2&lib=2&bYr=2006
34.http://media.lclark.edu/blog/
35.http://multimedia.bradley.edu/blog/
36.http://naguerre.blog.usf.edu/
37.http://ncsu.edu/redesign/blog/
38.http://ome.ksu.edu/id/blog/
39.http://oregonstate.edu/admissions/blog/
40.http://pactlab-dev.spcomm.uiuc.edu/blog/
41.http://pages.cs.wisc.edu/~psilord/blog/
42.http://pluto.business.ecu.edu/blog/
43.http://pluto.business.ecu.edu/blog/
44.http://quincy.hbs.edu/blog/
45.http://begeiger.blog.usf.edu
46.http://blog.lib.uiowa.edu
47.http://blog.lsc.edu
48.http://blog.sessions.edu
49.http://cit.duke.edu
50.http://cmichae.acm.jhu.edu

After you made some somments and backlinks, please wait a couple of weeks and see the results that your blog ranking will increase in significant jump up.

One great way to get quality backlinks to your website is by writing high quality article which is useful for your readers and encourages them to make an editorial backlink to your article from their sites. In addition, there are a number of ways in getting backlinks towards your website, including :

• Site submission : where you submit links for your site to website directories which allow free submissions, or if you can afford it, some paid directories.

• Article submission : in which you write a well written informative resources or reviews on article directory and put your website link on the resources box at the end of the article that link back to your own website.

• Reciprocal Link : in which you link to another site that provides the same topic as yours and they in turn have a link back to your site on theirs.

• Blog comments : you either have the choice of placing a few words of comments on to someone else’s blog, or you may want to link to them from your own blog. In fact, you will find that most blogs will be happy to link back to you.

From now on put your high efforts to get backlinks as many as possible that will bring your Busby SEO Test blog rank high on Google search engine result page.