Soups
Mexican Bean Soup
This recipe makes a huge pot of soup ~ My own recipe, a nice change from
plain ol' bean soup. It's hearty, inexpensive and best of all just plain
good.
2 tablespoons garlic flavored olive oil (or any good vegetable oil)
1 onion, chopped
1 green bell pepper, chopped
1 yellow or red bell pepper, chopped
1 jalapeno pepper, chopped ** optional**
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans black beans, drained
2 (15 ounce) can pinto beans, drained
2 (15 ounce) cans kidney beans, drained
1 (16 ounce) can fat free refried beans
1 (4.5 ounce) can chopped chiles
1 (16 ounce) pkg frozen corn
1 (5.7 ounce) pkg Smoked Chipotle Rice
1/2 cup instant rice
1 tablespoon cumin
2 tsp chili powder (Mexican, if you have it)
2 tsp garlic pepper*
1 tsp freshly chopped cilantro -or- 2 tsp dried cilantro
1 pint sour cream
In a large stockpot over medium heat, cook onion, green and yellow bell
peppers in oil until softened. Stir in chicken broth, tomatoes, black
beans, pinto beans and kidney beans. Add seasonings, corn and rice(s).
Bring to a boil and stir until refried beans are well incorporated. Heat
through and serve in bowls with a dollop of sour cream and a big slice
of freshly baked corn bread.
**This is not a spicy soup but can be made into one by adding a chopped
fresh jalapeno pepper ~ the "fire" is found in the seeds so if you want
it mild/warm leave them out, hot/spicy add chopped jalapeno, seeds and
all.
*garlic pepper is found in the spice aisle but you can substitute 1 tsp
garlic salt & 1 tsp black pepper if you don't have it on hand
POTATO-BACON SOUP
2 cans (about 14oz each) chicken broth
3 russet potatoes (1-3/4 to 2 lbs), peeled and cut into 1/2-inch cubes
1 medium onion, finely chopped
1 tsp dried thyme leaves
4 to 6 strips bacon, chopped
1/2 cup shredded Cheddar cheese
Combine broth, potatoes, onion, and thyme in Dutch oven; bring to a boil
over high heat. Reduce heat to medium-high and boil 10 minutes or until
potatoes are tender. While potatoes are cooking, fry bacon until crisp;
drain on paper towels and crumble bacon. Add bacon to broth mixture;
simmer 3 to 5 minutes. Season to taste with salt and ground black pepper.
Ladle into bowls and sprinkle with cheese. Serves 4.
GERMAN CABBAGE SOUP
2 tablespoons
unsalted butter
1 cup yellow
onion -- diced
1/2 teaspoon caraway seeds
2 tablespoons
unsalted butter
8 cups green
cabbage -- cored and chopped
1/2 cup dry sherry
1/4 cup fresh lemon juice
5 1/2 cups vegetable broth
2 cups red
potatoes -- diced
1/4 cup carrot -- peeled and
grated
1/2 teaspoon black pepper
Salt to taste
6 tablespoons
unsalted butter -- melted
1/2 cup all-purpose flour
2 cups skim
milk -- warmed
1/2 cup sour cream
1/4 cup prepared horseradish
1 tablespoon
chopped fresh chives
1/8 teaspoon kosher salt
1/8 teaspoon cayenne
Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion
and caraway; saute until onion is soft, about 5 minutes. Add 2 tablespoons
butter and cabbage. Cover and cook 10 to 15 minutes, until cabbage is
slightly brown.
Increase heat to medium-high and deglaze the pot with sherry and lemon
juice. Add vegetable broth, potatoes, carrot, pepper, and salt. Bring soup
to a boil, reduce heat to medium, and simmer 15 minutes.
Meanwhile, melt 6 tablespoons butter in a small saucepan over medium heat.
Whisk in flour; cook, stirring, for about 2 minutes. Gradually add warm
milk; cook 3 minutes, whisking constantly.
Increase heat under soup to medium-high and bring to a simmer. The stir the
milk mixture into soup -- it should begin to thicken immediately. Cover and
remove soup from heat. If it seems too thick, add a little more milk.
To make the garnish, combine the sour cream and last 4 ingredients in a
small bowl. Before serving, garnish soup with a dollop of the sour
cream-horseradish mixture and additional chives, if desired. Yield: 10
servings.
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