White bean soup, Squash and apple soup, Fiesta soup


It’s time for soup, which is good anytime of the year.
White bean soup
2 TBS olive oil
2 large onions, chopped
3 carrots, peeled and chopped
1 head of celery, including leaves, chopped (10-14 stalks)
2 cloves garlic, minced
¼ C tomato sauce
1 lb. dried white navy beans, sorted and rinsed
2 bay leaves
2 C vegetable stock
12 C water
fresh or dried herbs (sage, thyme, etc.)
salt and pepper to taste
Drizzle olive oil in a large stockpot. Add all vegetables and garlic; sauté for a couple of minutes over medium high heat. Combine rest of ingredients except salt and pepper. Bring to a boil, then reduce heat to medium, cover and simmer for 2-2½ hours or until beans are tender and soup is thick. Stir occasionally, especially during last 30 minutes. Add more water if soup becomes too thick.
Season with salt and pepper at end of cooking time.
Squash and apple soup
2 TBS butter
1 onion, chopped
1-1/2 tsp. curry powder
1 butternut squash (3 lbs.), peeled, chopped (about 8 C)
2 Gala apples, peeled, chopped
1 qt. (4 C) fat-free reduced-sodium chicken broth
2 TBS apple cider vinegar
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in curry powder; cook and stir 1 min. Add squash, apples, broth and vinegar; stir. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until squash and apples are tender, stirring occasionally. Cool slightly.
Process soup in batches in food processor until smooth. Return to saucepan. Add cream cheese; cook on medium-low heat 3 to 5 min. or until cream cheese is completely melted and soup is heated through, stirring constantly with whisk.
Fiesta soup
1/4 C zesty Italian dressing
3/4 lb. boneless skinless chicken breast, cut into bite-size pieces
1 onion, chopped
1 C (about 1/2 of 14-1/2-oz. can) stewed tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 C water
1 can (8-1/2 oz.) peas and diced carrots, drained
1 tsp. chili powder
3/4 cup Mexican-style finely shredded four cheeses
Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally. Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.
Ladle soup into 6 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.
Statement – Marriage is a relationship where one person is always right and the other person is the husband!
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)

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