Soup Recipes 2009

This is a hearty stew full of flavor. Roasting the vegetables creates an extra depth of flavor. Low fat and nutritious are added bonuses to this very delicious meal. Prep Time: 15 minutes Cook Time: 40 minutes

Ingredients:

Preparation:

Preheat oven to 400 degrees. Cut off the top third of the head of garlic. Sprinkle a little oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in oven to roast.

In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with 3 tablespoons of oil. Spread the vegetables evenly onto a cookie sheet and place in oven. Roast for approximately 15 minutes.

In a large, heavy pot, melt the butter. Add the leeks and sauté for about 3 minutes. Add the roasted root vegetables and apple cider. Continue to cook until cider has reduced by half.

Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, reduce to a simmer, and cook for another 10 minutes.

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In large pot combine peas, water, ham shank, onion, and chicken bouillon, garlic cloves, and bay leaf. Simmer on low heat covered 1 1/2 hours. Remove ham shank, trim meat off bone and return meat to pot. Stir in carrots and celery. Simmer covered an additional 2 to 2 1/2 hours or until soup reaches desired thickness. Add a dash of pepper and the oregano leaves at the end. Remove garlic from oven. Garlic should be soft and aromatic. Squeeze the garlic from the bulbs into a small bowl. Mash the garlic well with a fork. Stir the roasted garlic into the stew. Season the stew with salt and pepper. Serve hot.

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1. Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.

2. Melt butter in a large pot over medium heat. Sauté onion. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

Heat oil and garlic in 3 quart sauce pan until oil is hot. Coat pork with flour. Cook and stir in pork in oil until brown. Remove pork with slotted spoon and drain. Cook and stir 1/2 c. onion 'til tender. Stir in beans, hominy, carrot, celery, chilies, red chilies, tomato and broth. Heat to boiling, reduce heat. Cover and simmer 10 minutes.

Stir pork, salt and pepper into vegie mix. Heat to boiling, reduce heat. Cover and simmer 30 min. Sprinkle with oregano, 1/4 cup onion, cilantro and cabbage.

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Sweat the onions, garlic and carrots with the olive oil in a 2 quart stock pot. Once the onions become a bit translucent and the carrots soften, add the curry powder, red pepper flakes and ginger. Stir and heat through. Add cubed yams and 1 quart of vegetable stock. Add water if necessary to completely cover the yams. Bring to a moderate boil and reduce t simmer. Continue to simmer, covered, until yams are tender. Remove soup from heat, add coconut milk and blend with a hand blender until smooth, or transfer to a food processor or a blender and puree until smooth.

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1 1/2 pounds zucchini, cut into 1/2_inch pieces
1 1/2 cups canned low_salt chicken broth or water
1/4 cup whipping cream
1/4 teaspoon ground nutmeg
1 tablespoon grated Parmesan cheese

Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium_low, cover and simmer until zucchini is very tender, about 15 minutes. Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper. Makes 4 servings. Bon Appétit

Chili

1/2 lb bacon: Fry until crisp and reserve some grease. Break bacon in small pieces and set aside.
1/2 c celery
1 c bell pepper (mixed colors if possible)
1 large onion
Dice and fry veggies in bacon grease. Set aside.
Brown 1 lb ground beef. Drain off excess grease.
Combine veggies, bacon, and beef in a large pot.
Add: 3-4 cups cooked beans. I like to use pinto, kidney and red beans all together.
28 oz diced tomatoes
28 oz tomato sauce
1 Tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1/4 tsp pepper
2 c water (to taste)
Bring to boil and simmer as long as desired to blend flavors.

*** I did not add the cheese/salt & pepper. When re-heating, add these ingredients.

African Peanut Stew

a recipe by Lori Sobelson

1 T. olive oil

1 medium yellow onion, chopped

1 medium green bell peppers, seeded and chopped

1 large garlic clove, minced

2 t. light brown sugar

1 t. fresh ginger, peeled and grated

½ t. ground cumin

½ t. ground cinnamon

1/4 t. cayenne

1 ½ pounds yams, peeled and cut into ½ inch dice

14.5 oz. can crushed tomatoes

2 ½ cups vegetable stock, divided, set aside ¼ cup

Salt to taste

15 ounce can white beans, drained and rinsed

2 T. smooth natural peanut butter

½ cup unsalted dry-roasted peanuts, chopped

Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover and cook until softened, about 5 minutes. Stir in the brown sugar, ginger, cumin, cinnamon, and cayenne. Cook, stirring for 30 seconds. Add the diced yams and stir to coat with spices.

Stir in the tomatoes, 2 ¼ cup stock and salt. Bring to a boil then reduce the theat to low and simmer until the vegetables are soft, about 20 minutes. Add white beans and cook 10 minutes.

Place the peanut butter in a small bowl and blend in the remaining ¼ cup of the broth, stirring until smooth, then stir it into the stew. If a thicker consistency is desired, puree 1 cup of the stew in a blender or food processor and stir back into the pot.

Taste and adjust the seasonings. Sprinkle with the chopped peanuts and serve.

Heat oil in heavy large pot over medium heat. Add onion and garlic and stir 1 minute. Add celery, carrots and red bell pepper and sauté until veggies are tender, about 8 minutes. Add 8 cups broth and bring soup to boil. Reduce heat to medium low, simmer to blend flavors, about 20 minutes. Add pasta and simmer until pasta is tender, stir occasionally about 10 minutes. Mix chicken, lemon juice, and lemon peel into soup. Add spinach. Simmer until spinach wilts but is still bright green. Stir occasionally, about 3 minutes. Thin soup with additional broth if desired. Season with salt and pepper to taste. Ladle into bowls and sprinkle with parmesan (if desired). Enjoy! YUM!

Applesauce makes these muffins delectably moist without overloading them with fat.

1. In a large bowl, beat together the applesauce, egg, oil, and honey. Set the bowl aside.

2. In a medium bowl, combine the whole-wheat and white flours, baking powder, baking soda, cinnamon, and nutmeg. Add this to the applesauce mixture, stirring just to moisten the dry ingredients. Stir in the raisins, and divide the batter among 12 greased muffin cups.