submitted by Ellen P.
(I can't remember where I got the recipe from--apologies to whoever this recipe belongs to)
2 cups chopped onions
2 garlic cloves, minced or pressed
1/2 cup water
1 T ground cumin
1 T ground coriander
1 cup prepared Mexican-style red salsa
2 red and/or green bell peppers, chopped
3 cups black beans (two 15-ounce cans, drained and rinsed)
3 cups canned whole tomatoes, with juice (28-ounce can)
2 cups fresh or frozen corn kernels (11-ounce package)
salt to taste
Tabasco or other hot pepper sauce to taste
1/2 cup chopped fresh cilantro, or to taste (optional)
In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in the cilantro, if desired.
Serves 4 to 6
Total time: 35 minutes
3 cups low-sodium chicken broth
1 1/2 pounds carrots, peeled and chopped coarse (about 5 cups)
2 tablespoons unsalted butter
1 onion, minced
Salt and ground black pepper
2 T grated fresh ginger
¾ C whole milk
¼ C orange juice
1 T minced fresh chives
1. Heat broth mixture: Bring broth and carrots to boil, covered, in large saucepan and set aside.
2. Sauté onion: Meanwhile, melt butter in large saucepan over medium heat. Add onion and ½ tsp. salt and cook until softened, 3-5 minutes.
3. Sauté ginger and add broth mixture: Stir in ginger and cook until fragrant, about 1 minute. Stir in broth mixture. Bring to simmer and cook until carrots are tender, 10-13 minutes.
4. Puree soup, finish, and season: Puree soup in batches in blender until smooth. Return pureed soup to pot and stir in milk and orange juice. Return to brief simmer, then removed from heat. Season with salt and pepper to taste. Sprinkle with chives before serving.
serves 6
Awesome Potato & Sausage Soup
submitted by Laura P-N.
6-8 Yukon gold potatoes (or 4 large baking potatoes), peeled and diced into 1-inch pieces
4 cups chicken stock
2 lbs. sausage, out of the casing (use mild sausage if you want a mild soup)
1½ cup diced onion
1¾ cup finely diced celery
1 stick butter
1 quart heavy whipping cream
3 or 4 T balsamic vinegar
1 tablespoon vanilla
4 tablespoons finely chopped flat-leaf parsley
Salt and pepper, to taste
In a large stock pot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes. In a sauté pan over medium heat, add sausage and chopped onion and celery and sauté until completely cooked. Drain sausage mixture. Add to stockpot with butter. Add cream and extra broth, if needed. Cook for about 15 minutes on medium-low. Add vinegar, vanilla, and parsley at end of cooking. Season to taste with salt and pepper.
French Onion Soup
1/2 cup water
1 T ground cumin
1 T ground coriander
1 cup prepared Mexican-style red salsa
2 red and/or green bell peppers, chopped
3 cups black beans (two 15-ounce cans, drained and rinsed)
3 cups canned whole tomatoes, with juice (28-ounce can)
2 cups fresh or frozen corn kernels (11-ounce package)
salt to taste
Tabasco or other hot pepper sauce to taste
1/2 cup chopped fresh cilantro, or to taste (optional)
In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in the cilantro, if desired.
Serves 4 to 6
Total time: 35 minutes
Carrot Ginger Soup
submitted by Margaret M.3 cups low-sodium chicken broth
1 1/2 pounds carrots, peeled and chopped coarse (about 5 cups)
2 tablespoons unsalted butter
1 onion, minced
Salt and ground black pepper
2 T grated fresh ginger
¾ C whole milk
¼ C orange juice
1 T minced fresh chives
1. Heat broth mixture: Bring broth and carrots to boil, covered, in large saucepan and set aside.
2. Sauté onion: Meanwhile, melt butter in large saucepan over medium heat. Add onion and ½ tsp. salt and cook until softened, 3-5 minutes.
3. Sauté ginger and add broth mixture: Stir in ginger and cook until fragrant, about 1 minute. Stir in broth mixture. Bring to simmer and cook until carrots are tender, 10-13 minutes.
4. Puree soup, finish, and season: Puree soup in batches in blender until smooth. Return pureed soup to pot and stir in milk and orange juice. Return to brief simmer, then removed from heat. Season with salt and pepper to taste. Sprinkle with chives before serving.
serves 6
Awesome Potato & Sausage Soup
submitted by Laura P-N.
6-8 Yukon gold potatoes (or 4 large baking potatoes), peeled and diced into 1-inch pieces
4 cups chicken stock
2 lbs. sausage, out of the casing (use mild sausage if you want a mild soup)
1½ cup diced onion
1¾ cup finely diced celery
1 stick butter
1 quart heavy whipping cream
3 or 4 T balsamic vinegar
1 tablespoon vanilla
4 tablespoons finely chopped flat-leaf parsley
Salt and pepper, to taste
In a large stock pot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes. In a sauté pan over medium heat, add sausage and chopped onion and celery and sauté until completely cooked. Drain sausage mixture. Add to stockpot with butter. Add cream and extra broth, if needed. Cook for about 15 minutes on medium-low. Add vinegar, vanilla, and parsley at end of cooking. Season to taste with salt and pepper.
French Onion Soup
submitted by Shaunna B.
3 Tbs olive oil
2 large Red Onions, sliced
2 Large Yellow Onions, sliced
4 Leeks, thinly sliced
1/4 tsp sugar
7 cups beef or chicken broth
2 crushed cloves of garlic
1 bay leaf
1/4 tsp dry thyme
salt/pepper to taste
shredded gruyere cheese and french bread, sliced
Sauté onions in olive oil for 15 minutes on medium heat. Sprinkle sugar on them, cook for additional 30-40 minutes, stirring frequently.
Add beef/chicken broth, garlic, bay leaf, and thyme, salt/pepper. simmer for 30 minutes
Ladle soup into oven safe bowls, toast bread, put bread in bowls on top of soup and cover with cheese. Broil to melt cheese, serve.
Anything Goes Soup
Saralynn Jensen
1/2 cup wild rice blend
2+ Tbsp dry onions
2+ Tbsp dry carrot dices
2 -3 beef bouillon cubes
3 1/2 cups water
1/2 lb ground beef (can substitute a couple cups of pinto, kidney beans, etc.)
1/4 cup alphabet noodles
2 cups corn, frozen or canned
2 cups green beans, frozen or canned
8 oz tomato sauce (can use whatever tomato-based sauce you have in your fridge)
1/2 tsp garlic powder
1/2 tsp marjoram
1/4 tsp black pepper
2+ Tbsp dry onions
2+ Tbsp dry carrot dices
2 -3 beef bouillon cubes
3 1/2 cups water
1/2 lb ground beef (can substitute a couple cups of pinto, kidney beans, etc.)
1/4 cup alphabet noodles
2 cups corn, frozen or canned
2 cups green beans, frozen or canned
8 oz tomato sauce (can use whatever tomato-based sauce you have in your fridge)
1/2 tsp garlic powder
1/2 tsp marjoram
1/4 tsp black pepper
Combine rice, onion, carrot, bouillon and water. Simmer for 30 to 45
minutes until rice is tender. Add all other ingredients except spices
and bring to simmer. Add spice and turn off heat.
This is a great soup to use up leftovers - throw in whatever you think
will taste good with Italian type flavors.
1 onion
3 c (dry) pinto beans
1/2 jalapeno
2 T garlic
5 t salt (bouillon)
1 3/4 t pepper
1/8 t cumin
9 c water
Cook for 8 hrs. in crockpot. Leave one cup of liquid and throw rest out. Put in food processor/blender and blend. You can use this for bean burritos. I would guess it makes about 4 cups of beans.
Smothered Burrito Sauce
1 c. water
3/4 c. salsa
1/4 c. tomato paste
1/4 c. corn meal
1/4 t. garlic powder
1 c. tomato sauce
Put beans in shells. Fold into burritos. Put sauce on top and sprinkle with cheese. Bake @ 350 degrees for 10 min. If you don't have time to make the sauce you can buy the red or green enchilada sauce.
minutes until rice is tender. Add all other ingredients except spices
and bring to simmer. Add spice and turn off heat.
This is a great soup to use up leftovers - throw in whatever you think
will taste good with Italian type flavors.
Easiest and Best Black Bean Soup (Submitted by Elyse S.)
2 cans black beans (15 ounces), drained and rinsed
1 ½ cups chicken broth
1 cup chunky salsa
1 teaspoon cumin
Cheddar cheese (optional)
Sour cream (optional)
Green onions (optional)
In a food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Pour into medium saucepan and heat thoroughly. Serve with sour cream, cheese, and green onions, if desired.
Refried Beans
1 onion
3 c (dry) pinto beans
1/2 jalapeno
2 T garlic
5 t salt (bouillon)
1 3/4 t pepper
1/8 t cumin
9 c water
Cook for 8 hrs. in crockpot. Leave one cup of liquid and throw rest out. Put in food processor/blender and blend. You can use this for bean burritos. I would guess it makes about 4 cups of beans.
Smothered Burrito Sauce
1 c. water
3/4 c. salsa
1/4 c. tomato paste
1/4 c. corn meal
1/4 t. garlic powder
1 c. tomato sauce
Put beans in shells. Fold into burritos. Put sauce on top and sprinkle with cheese. Bake @ 350 degrees for 10 min. If you don't have time to make the sauce you can buy the red or green enchilada sauce.
