Found Item Soup

5 1/2 cups water
3 cubes vegetable bouillon (or 3 cups broth replacing 3 cups water)
1.5 tbsp chili powder
2 tbsp dehydrated onion
1 tbsp oregano
2 tsp paprika
some tarragon
1 tbsp chives
1 tsp cinnamon
2 tsp coarse ground black pepper
1 cup pork flavor dry TVP
1/2 cup very finely chopped cilantro stems
4 dried chili peppers
1 (10 oz) can diced tomatoes with chilis
1 (10 oz) can condensed cheddar cheese soup
1/2 cup unflavored dry TVP
1/2 lb frozen sweet corn
1 lb can refried beans
1/2 lb frozen broccoli
3 cups frozen diced potatoes

Combine in slow cooker; cook on low till you get hungry, 4-8 hours.

Roasted Pepper Cilantro Salsa

2 bell peppers
4 jalapeño peppers
6 roma tomatoes
1 small onion
3 cloves garlic
1/2 small bunch cilantro
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon black pepper


Slice bell peppers in half and remove stems and seeds.

Place with jalapeño peppers on aluminum foil-lined pan, and broil on high as close to broiler as possible for 15 minutes, flipping over halfway through.

Refrigerate peppers for 20 minutes in sealed container, then peel and discard skins.

Chop tomatoes and onion into large chunks so that they won't float on the top of the food processor's chamber, mocking you while the remaining ingredients liquefy at the bottom.

Toss all ingredients into food processor and hit the "make salsa" button.

Invite friends to party, asking them to bring chips because you forgot to buy them at the store, and cry about not being able to eat your delicious salsa while waiting for them to arrive.

Inspired by How To…Roast Green Chilies by the Pioneer Woman and The Best Fresh Tomato Salsa on AllRecipes.com.