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A simple, homemade cream of chicken soup gets a little zip from green chiles.

1/2 cup butter
3/4 cup all-purpose flour
2 cups milk
3 cups chicken broth
2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
1/2 cup chopped green chile peppers (optional)
salt and pepper to taste
1 pinch garlic powder

1. In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.

2. Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.


PUMPKIN PEANUT SOUP

~Submitted by Treva, Eastern TN

Reminiscent of peanut soups made by French settlers to the Louisiana bayou country this luscious pumpkin and peanut soup makes a delightful first course for an elegant meal or is rich enough to stand alongside crusty bread and a crisp salad.

2 tablespoons butter
1 & 1/4 cups chopped onion
1/4 cup chopped shallots
2 cloves garlic, finely chopped
1/2 teaspoon crushed dried marjoram
1/4 teaspoon crushed dried thyme
3 cups chicken broth
1 can (15 oz.) Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Lowfat 2% Milk
1/3 cup creamy peanut butter (up to 1/2cup)

MELT butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.

Serving Size: 6


TUSCAN PUMPKIN, WHITE BEAN, AND TURKEY SOUP

~Submitted by Treva, Eastern TN

Turkey, cannellini beans and pumpkin form the base for this Tuscan-inspired soup.

Cooking Method: Boil-Simmer
Prep Time: 30+
Cooking Time: 20-30 minutes

Makes: 8 servings (about 1 cup each) 

Ingredients 

2 tablespoons olive oil 
1 large onion, chopped (about 1 cup) 
1 cup chopped celery 
2 cloves garlic, minced 
1/2 teaspoon dried basil leaves 
1/2 teaspoon salt 
1/4 teaspoon ground black pepper 
2 cans (14.5 ounce each) Butterball® Chicken Broth 
1 can (15 ounces) pumpkin 
1 can (15 ounces) cannellini beans, drained, rinsed 
2 cups chopped leftover cooked Butterball® Turkey 
grated Parmesan cheese 

Directions 

Heat oil in large saucepan over medium heat. Add onions, celery and garlic; cook and stir 8 minutes, or until vegetables are crisp-tender. Stir in basil, salt and pepper; cook 1 minute, stirring occasionally.

Add broth, pumpkin, beans and turkey; mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer 20 minutes, stirring occasionally.

Ladle soup into serving bowls. Sprinkle with cheese, if desired. 


CREAM OF NOODLE SOUP WITH MIXED VEGETABLES

~Submitted by Treva, Eastern TN

This is a wonderful, filling and inexpensive meal. It serves four people.

1 packet of Lipton noodle soup (I use extra noodles)
3 cups water
2 cups frozen mixed vegetables
1 cup milk (1%, 2% or whole)
1/4 cup of flour

Combine water, soup mix and vegetables. Bring to boil and then simmer for 4-5 minutes.

While vegetable mix is cooking, combine milk and flour and wisk to blend.

When vegetables are done, combine milk and flour mixture and cook on low heat, stirring frequently. When mixture thickens to your preference, remove from heat and serve mixture over toast points.



CAJUN SEAFOOD GUMBO

~Submitted by Treva, Eastern TN

Gumbo is the perfect introduction to okra, a Southern vegetable prized for its ability to thicken sauces and stews.

Prep: 20 min.
Cook: 55 min.

Ingredients 
12 ounces fresh or frozen peeled and deveined shrimp 
6 ounces fresh or frozen crabmeat 
1/3 cup all-purpose flour 
1/4 cup cooking oil 
1/2 cup chopped onion 
1/2 cup chopped red sweet pepper 
1/2 cup chopped green sweet pepper 
4 cloves garlic, minced 
1/4 teaspoon salt 
1/4 teaspoon black pepper 
1/4 teaspoon ground red pepper 
3 cups chicken broth, heated 
1 14-1/2-ounce can tomatoes, cut up 
1-1/2 cups sliced okra or one 10-ounce package frozen cut okra 
2 bay leaves 
1/2 pint shucked oysters, drained 
3 cups hot cooked rice 

Directions 
1. Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until roux is light reddish brown.

2. Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often.

3. Gradually stir in h-o-t chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.

4. Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or until shrimp turn opaque and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice.

Makes 6 servings. 

Nutrition facts per serving: 
calories: 354
total fat: 13g
saturated fat: 2g
cholesterol: 153mg
sodium: 897mg
carbohydrate: 35g
fiber: 3g
protein: 24g
vitamin A: 37%
vitamin C: 94%
calcium: 9%
iron: 29% 

Source: Better Homes and Gardens 


GOLDEN VEGETABLE SOUP

~Submitted by Treva, Eastern TN

1 large onion, cut into rings.
3 large carrots, sliced.
1 head of broccoli, chopped.
1 & 1/2 cups peeled, cubed sweet potatoes.
2 stalks of celery, cut into pieces.
1 zucchini, sliced.
1 tsp. salt
1/2 tsp. black pepper
2 sprigs parsley, chopped fine
2 tsp. saffron or tumeric.
2 large cans of chicken broth.

In a large pot, slightly sauté the onion. Add the remaining vegetable in layers. Allow to cook on medium heat for 15 minutes. Add broth and seasonings. Bring to a boil and simmer until the sweet potatoes are soft.


CREAM OF ASPARAGUS SOUP

~Submitted by Treva, Eastern TN

This is an easy soup to make and you can make it to your own preferences. I happen to love sweet potatoes, so I use more than the recipe calls for. Also, I add my tumeric a little at a time. You can also use more chicken broth. It also tastes great as a leftover because the flavors have time to "blend". If you've got more vegetables than liquid left, just add more broth.

1 tablespoon butter 
1 pound asparagus tips, chopped
1 small onion, finely chopped 
salt and pepper to taste
1/2 stalk celery, finely chopped 
1/4 teaspoon Mace
2 cups chicken stock 
3/4 cup whipping cream
3 hard-boiled eggs, chopped

Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft but not brown. Add the stock and bring to a boil. Add the asparagus and simmer for 5 minutes. Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat to a gentle simmer. Serve with chopped egg sprinkled on top for soup for garnish. 


GREEN PEA, LEEK, AND POTATO SOUP

~Submitted by Treva, Eastern TN

2 medium leeks, washed and chopped into bite-size slices
3 large potatoes, chopped into bite-size chunks
3 cups of frozen green peas
1 clove of garlic, minced or finely chopped
6 cups of vegetable broth or organic chicken broth
Sea salt and ground black pepper (optional)

Directions:

Combine leeks, potatoes, and 4 cups of vegetable broth in a large pot, bring to a boil, then turn down to simmer. Cover and cook until potatoes and leeks are tender, usually between 10-15 minutes.

Add green peas and garlic and more vegetable broth if there isn't enough liquid to just cover all vegetables. Allow to cook for another 3-5 minutes or until green peas are bright green and tender.

Blend all ingredients in a good blender or food processor, in batches, if necessary, and return to pot. Add sea salt and pepper, to taste.


UNCLE BILL’S GREEN SPLIT PEA SOUP WITH HAMBONE or PORK HOCKS 

~Submitted by William "Uncle Bill" Anatooskin, Burbay, BC
Author of "From Uncle Bill's Kitchen"

Serves 12 - 16

An excellent soup when it is chilly bones outside.

14 cups water
1 large ham bone or 2 pork hocks
3 large bay leaves
3 each celery top leaves
2 ½ cups dried green split peas
1 tsp. whole black peppercorns
1 2” cinnamon stick
4 cups chicken broth (use canned or in a container, (32 or 40 ounces)
1 large potato, peeled and diced 3/8” cubes
2 large carrots, scrubbed and diced
2 medium onions, chopped small
3 large celery ribs, chop small
2 10 oz. canned beef broth
1 cup additional ham, cubed small if desired
2 tsp. supreme Indian curry powder
1 tsp. turmeric
¼ tsp. dried thyme

In a large cooking pot, measure 14 cups of water, add ham bone, or pork hocks, bay leaves, celery leaves, split peas, black peppercorns, cinnamon stick and bring to boil. Reduce heat, cover and simmer for 2 hours.

Remove from heat, remove bone and celery leaves and discard. Remove pork meat pieces and reserve.

Place pot with soup in refrigerator or a cool place to completely cool. When cooled, skim all fat from the top and discard.

Measure contents so that you have 12 cups, if not, add water to make up 12 cups.

Cut off any fat from meat and discard. Cut ham or hock meat into small chunks and add to soup pot. Add chicken broth, diced potatoes, diced carrots, chopped onions, chopped celery, beef broth, additional ham if desired, curry powder, turmeric and dried thyme. Bring to boil, reduce heat, cover and simmer for another 1 1/2 hours.

Adjust seasonings to taste. Remove bay leaves and cinnamon stick and discard.

If soup is too thick, add more water or chicken stock. The soup will thicken a little the following day. Serve soup h-o-t.


VEGETABLE SOUP - PURÉED

~Submitted by William "Uncle Bill" Anatooskin, Burbay, BC
Author of "From Uncle Bill's Kitchen"

Serves 6 to 8

2 large carrots, peeled and chopped
2 large potatoes, peeled and chopped
2 large celery ribs, chopped
1 medium onion, chopped small
2 cups vegetable broth
3 cups water
3 Tbsp. vegetable bouillon or vegetable soup base
¼ cup chopped fresh parsley
¾ tsp. Sambal Oelek or 4 dashes of Tabasco sauce
½ tsp. salt
¼ tsp. white pepper (optional)
¼ cup chopped fresh parsley for garnish
½ cup homemade garlic flavoured croutons for garnish

In a large saucepan or a heavy bottomed cooking pot, combine carrots, potatoes, celery, onion, vegetable broth, water, vegetable bouillon and parsley and bring to boil. Reduce heat, cover and simmer for about 30 minutes or until vegetables are tender.

In a food processor or blender, puree’ mixture in batches until smooth and return to saucepan or cooking pot.

Add half and half, Sambal Oelek or Tabasco sauce, salt and pepper.

Return just to boil; remove from heat.

Adjust seasonings to taste. Let sit for 10 minutes before serving.

Serve h-o-t sprinkle with chopped fresh parsley and garlic croutons, or some homemade bread. Refrigerate any unused portion.

NOTE: Sambal Oelek is a h-o-t pepper sauce and is available in most Food Outlets. Sambal Oelek can be used for any recipes that require some h-o-t seasoning.


UNCLE BILL’S FANTASTIC PEAR/ONION/POTATO SOUP

~Submitted by William "Uncle Bill" Anatooskin, Burbay, BC
Author of "From Uncle Bill's Kitchen"

Serves 6

4 Tbsp. butter
2 large Spanish onions, peeled and sliced about ¾ inch thick
3 large Bartlett pears, peeled, cored and cut into ½ inch cubes
1 large potato, peeled and cut into ½ inch cubes
3 cups vegetable broth or vegetable stock
1 cup heavy whipping cream
½ tsp. salt
½ tsp. white pepper
2 Tbsp. finely chopped fresh parsley for garnish

In a large frying pan, melt butter. Add sliced onions and cook on medium-high heat until slightly brown and caramelized.

Add cubed pears and sauté’ about 5 minutes, stirring occasionally. Add cubed potatoes; mix well and saute’ about 5 minutes, stirring occasionally. Add broth and bring to boil. Reduce heat and simmer until potatoes are soft and fully cooked.

Transfer to a blender or food processor in batches and puree’ until smooth. Return puree’ to a medium size saucepan. Add whipping cream, salt and pepper and bring just to a boil. Remove from heat. Adjust seasonings to taste.

Serve soup h-o-t garnished with chopped fresh parsley.

This soup has a sweet taste because of the pears. If you would prefer to take away some of the sweetness, add about 2 teaspoons of Lemon Juice.


VEGETABLE BEEF SOUP

~Submitted by Hal, OH

1 1/2 pounds boneless beef chuck cut in to 1 inch cubes
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 1/2 quarts water
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
4 stalks celery sliced or chopped
2 medium onions peeled and cut in half vertically and then sliced
1 16 ounce package frozen mixed vegetables or 1/2 cup each of the following:
cooked lima beans, diced carrots, cut green beans, hole kernel corn, peas and diced potatoes
1 28 ounce can tomatoes undrained and chopped
1 15 ounce can tomato sauce

Dredge meat in flour and brown in hot oil in a large Dutch-oven. Add water, salt, pepper and garlic powder. Bring to a boil. Cover, reduce heat and simmer 1 hour. Stir in remaining ingredients. Simmer uncovered 30 minutes to 1 hour.


HAL'S CHILI

~Submitted by Hal, OH

1 lb ground beef
1 green pepper, chopped coarsely
1 large onion, chopped coarsely
1 can diced tomatoes
3 cans tomato soup
water if necessary
1/4 cup chili powder
salt and pepper
1 t. Chili powder
chopped jalapenos if you want to make it spicy
1/2 t. cumin (optional)
optional toppings: raw onions, cheese, crushed tortilla chips 

Brown ground beef with pepper and onions. Drain off fat. Add tomato soup, tomatoes, chili powder and water if necessary. (I usually start with about a can of water and add more later if it needs it.) 

Simmer for an hour. Taste and season with salt and pepper as desired. 

Simmer for additional 30 minutes or so.


18 QUARTS OF CHILI

~Submitted by Hal, OH

8 to 10 lbs of hamburger
 4 large onions (diced med)
2 cloves of garlic (minced)
8 cans of diced tomatoes (I use Red Gold w/green chilies) (h-o-t or mild)
6 to 8 cans of Bush's kidney beans (can use Brooks Chili Beans) (h-o-t or mild)
2 large cans of tomato sauce
1 can of tomato soup
1 can tomato juice
1 T salt
2 T chili powder
1 T Peanut-butter (smooth)
4 to 6 carrots

Brown hamburger, onions and garlic (spread onions and garlic into the different skillets that you will use. I brown 3 lbs. and 1 1/2 onion and garlic in each skillet) Pour off grease. Put into roaster.

Add everything else to roaster, except tomato juice.

Cook on 200 6 to 8 hours.

Use tomato juice to add liquid to pot. May have to add a few times.

REMOVE CARROTS BEFORE SERVING...WARNING ! DO NOT EAT CARROTS

May top bowls of chili with shredded sharp cheddar cheese, chopped white onions and sour cream.

Serve with crackers or corn bread. Place chili powder, h-o-t sauce out and let them add their own POISON!!!!!!!!


CHUNKY CHICKEN SOUP

~Submitted by Brenda, AL

1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 Tablespoon butter
6 cups chicken broth (I make my own)
1 1/2 cups diced cooked chicken
1 teaspoon salt 
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 1/2 cups uncooked egg noodles
1 Tablespoon fresh parsley

Sauté carrot, celery and onion in butter until tender. Put in large pot and add remaining ingredients except parsley. Bring to a boil then reduce heat to simmer. Cook 10 minutes or until noodles are tender. Garnish with parsley.

Makes 6 servings


VEGGIE SOUP HOME MADE

~Submitted by Helen, N. Ft. Myers, FL

16 oz. (1lb.) roast cut up in pieces about 1 in. pieces
1 48oz can tomato juice
1 48oz can water or 2 cans beef broth
5 med. potatoes diced
2 stalks celery diced
5 small carrots sliced thin
1 15oz. diced tomatoes
2 med. onions diced

Add seasonings, garlic, salt, pepper, Italian seasonings, thyme, chili powder and whatever else to suit your taste,

Place meat, juice and water or broth in pot and cook until pink is gone from meat then place rest of ingredients in pot and cook until done.

Can add noodles if wanted or serve in bowl with crackers.


GREEK CHILI (SKYLINE CHILI)

~Submitted by Helen, N. Ft. Myers, FL

2 lbs. ground beef (I use Ground Turkey)
1 qt. water
1 tsp. cinnamon
1/2 tsp. cumin
2 large. onions chopped fine
2 dashes Worcestershire sauce
1 clove garlic
3 tbsps. chili powder
1/2 tsp. pepper
1 tbsp. vinegar
1/2 tbsp. all spice
4 whole bay leaves
1-6oz.can tomato paste
2-8oz. cans tomato sauce
1 tsp. salt
1/2 tsp. red pepper

Boil meat in qt. of water until redness is gone, Keep mashing with potato masher and add remaining ingredients. Bring to boil and simmer for 3 hours. Remove bay leaves.


VICHYSSOISE CHEZ LAURENT
(Larry’s own cold potato-leek soup!)

~Submitted by Larry Holmes, Ontario, Canada

4 leeks, white part only, sliced
1 medium onion, sliced
2 ounces (4 tablespoons) sweet butter
5 medium potatoes, peeled and sliced thin
4 cups chicken broth
1 tablespoon salt
3 cups milk
2 cups mascarpone cheese
finely chopped chives

Brown the leeks and onion in the sweet butter; then add the potatoes, broth, and salt. Boil from 35 to 40 minutes. Crush and rub through a fine strainer or purée in a blender. Chill well. Just before serving, beat together the milk and mascarpone until smooth; stir into the chilled soup.

Season to taste and sprinkle with chopped chives.

Serves 6 to 8


MARYLAND CRAB SOUP

~Submitted by Larry Holmes, Ontario, Canada

10 steamed crabs
1 pound shin beef, in one piece
OR 
1 chicken, cut up
¼ pound bacon, in 1 piece
½ teaspoon salt
6 potatoes, peeled and diced
3 tomatoes, quartered
2 onions, chopped
1 c up whole kernel corn, cut from cob.
Frozen or canned
1 cup lima beans
1 cup string beans, cur into pieces
2 tablespoons sugar
3 stalks celery, chopped
1 green pepper, seeded and cut into pieces
1 cup peas
½ cup chopped parsley
2 teaspoons Worcestershire sauce

Break off claws from the bodies of the crabs, discard small claws and crack the large claws. Pull off the back shell, remove the gills or devil and the face of the crab (the eyes and sandbag should come off with the shell). Break the crab in half and cut across each half parallel to the shells but do not remove the meat. Put the body pieces, large claws, bacon, beef, vegetables and seasoning in a large pot with about 2 quarts of water, adding more if necessary for a consistency halfway between a soup and a stew. Simmer for 1 to2 hours.

Serves 12 or more!


BULGARIAN SPICY TOMATO DUMPLING SOUP
(Domatene Supaz)

~Submitted by Larry Holmes, Ontario, Canada

Soup:
1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
6 cups chopped fresh tomatoes
2 – 3 teaspoons chili powder
2 tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
4 cups vegetable stock

Dumplings:
2 tablespoons butter
2 eggs, separated
¼ cup couscous
¼ cup boiling water
¾ cup flour
¼ teaspoon salt
2 teaspoons fresh or 1 teaspoon dried dill
1/3 cup milk

Garnish:
Chopped parsley
Grated sharp Cheddar cheese

Sauté onions and garlic in oil in large soup pot. When onions have softened, add tomatoes and cook until onions are golden and tomatoes soft. Stir in the spices and mix well to coat vegetables. Pour in the stock while whisking vigorously. Process soup coarsely in a blander and then return to the pot. Bring to boil, then simmer 20 – 30 minutes. While the soup is simmering, prepare the dumplings.

Cream butter with egg yolks until smooth. Place the couscous in bowl and pour boiling water over it; cover and allow to stem for 4 minutes. Add couscous, flour, salt, dill and milk to butter mixture and blend well. In a separate bowl, beat the egg whiles until stiff and then fold them into the couscous mixture. Drop dumpling mixture into soup by rounded teaspoonfuls and simmer 15 minutes. Serve soup garnished with parsley and cheese.

Serves 6 to 8


GRANDMA DORALEE’S* CHICKEN SOUP

~Submitted by Larry Holmes, Ontario, Canada

1 large stewing chicken
1 package chicken feet¹
1 large onion, peeled and halved
12 large carrots, peeled, cut into chunks
6 celery ribs, cut into large pieces
1 bunch parsley
1 teaspoon mild Hungarian paprika
1 teaspoon kosher salt
1 teaspoon white pepper

Place chicken in a very large stockpot with enough water to cover. Bring to a hard boil and skim off the top. Add the vegetables, paprika, salt and pepper. Bring to a boil once again and then reduce to a low heat and cook for about 3 hours.

Remove the chicken and vegetables, saving the carrots, and strain the soup. In order to remove the fat, place soup in the freezer for a short while, allowing the fat to rise and congeal. Serve with the carrots and if you choose Matzo Balls.

¹Chcken feet can be found in Oriental markets.

Yield: 10 to 12 servings.

Matzo Balls:
4 large eggs
3 tablespoons olive oil
½ cup club soda
1 cup matzo meal
½ teaspoon salt
1.4 teaspoon white pepper
¼ teaspoon garlic powder
1 tablespoon chopped parsley
2 tablespoons instant chicken soup powder

With a whisk, lightly blend the eggs, olive oil and soda. Add the balance of the ingredients, except the soup powder, and whisk just until blended. Place mixture in refrigerator for 30 minutes.

Fill a stockpot with water. Add the instant chicken soup powder and bring to a boil. Make balls about the size of golf balls and place gently in the hot liquid. Cover and reduce heat to moderate, and cook gently for 45 minutes. Remove from heat and allow the matzo balls to cool in liquid. Remove gently. When ready to serve, drop matzo balls into h-o-t chicken soup and simmer for at least an hour.

Makes 12 to 18 matzo balls.

*Grandma Doralee is Doralee Patinkin Rubin, mother of Tony- and Emmy-winning performer , Mandy Patinkin.


GERMAN LENTIL SOUP WITH FRANKFURTERS

~Submitted by Larry Holmes, Ontario, Canada

1 cup dried quick-cooking lentils
6 cups water
2 slices lean bacon, diced
1 leek or green onion, finely chopped
1 large carrot ,finely chopped
1 celery stalk, chopped
1 onion finely chopped
1 tablespoon vegetable oil
2 tablespoons flour
1 tablespoon vinegar
4 frankfurters, thickly sliced
1 tablespoon tomato catsup
1 teaspoon salt
½ teaspoon black pepper

Wash lentils thoroughly. In a 2 ½ quart saucepan bring 6 cups water to a boil. Add the lentils, bacon, leek, carrot and celery. Simmer, partially covered for 30 to 40 minutes.

Meanwhile, in a frying pan, sauté chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until flour turns light brown. Do no burn flour. Stir ½ cup of h-o-t lentil soup into the browned flour; beat with wire whisk until well blended. Beat in vinegar.

Add contents of frying pan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve h-o-t.

Makes 4 servings.


BEEF BURGUNDY & MUSHROOM SOUP

~Submitted by Jean, Syracuse, NY

1/2 cup all-purpose flour 
1 1/2 teaspoons salt 
1/2 teaspoon black pepper 
3 pounds lean boneless beef stew meat, cut into 1 inch cubes 
4 tablespoons olive oil 
1 large onion, coarsely chopped 
2 garlic cloves, pressed or minced 
1 pound mushrooms, quartered 
2 cans (13 3/4 ounces each) reduced-sodium beef broth 
3 cups red Burgundy wine 
1 bag (1 pound) frozen pearl onions, thawed 
1 bag (1 pound) peeled mini-carrots, fresh or frozen, thawed 
2 teaspoons dried thyme 
1 teaspoon dried rosemary 
2 bay leaves 
5-Quart sauce pan

What you do:

Combine 4 tablespoons flour, 1 teaspoon salt and pepper in brown paper bag. Add half the beef at a time; shake until beef is lightly coated.

Heat 1 tablespoon oil in 5-quart Dutch oven over medium - high heat. Working in batches, brown beef, about 5 minutes, adding up to 2 tablespoons more oil as needed. As they brown, transfer beef cubes to paper towel lined plate.

Reduce heat to medium. Add chopped onion, sauté about 5 minutes or just until tender. Add garlic; sauté 2 minutes. Add mushrooms; sauté 5 minutes or just until mushrooms release their liquid. using slotted spoon, transfer mushroom mixture to medium-size bowl; cover and set aside.

Whisk together remaining flour, beef broth and Burgundy wine in Dutch oven until smooth. Return beef to pan along with the pearl onions, carrots, thyme, rosemary and bay leaves. Bring to boiling, scraping up any browned bits from bottom of pan with wooden spoon. Reduce heat to low. Cover; simmer 45 minutes.

Uncover pot.; simmer, stirring occasionally for 55 minutes or until beef is tender. Stir in chopped onion-mushroom mixture 10 minutes before end of simmering. Remove stew from heat. Discard bay leaves. Stir in remaining 1/2 teaspoon salt. 


BEER CHEESE SOUP

~Submitted by Jean, Syracuse, NY

Serves 12

Ingredients
1 cup finely chopped celery
1 cup finely chopped carrot
1/2 cup finely chopped onion
2 quarts chicken broth
1 cup all-purpose flour
1 cup butter or margarine, melted
8 oz beer or ale
16 oz cheddar cheese, grated

Directions
Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir in broth. Cook and stir until thickened, boil 1 minute. Reduce heat, add beer and cheese. Mix until smooth and cheese melts. Heat just to serving temperature.


CLAM CHOWDER

~Submitted by Pat, Minden, NV

Source: My husbands cookbook "Who Says Amateurs Can't Cook?

"This one is easy to make, and it's great."

1/2 cup onion, diced
1/2 cup celery, diced
2 (13 oz.) cans minced clams, reserve liquid
3 (10 oz.) cans chicken broth
1 cup diced, peeled potato
3/4 cup flour
1 cup milk
1 cup half and half
1/8 teaspoon each thyme, salt and pepper 
2 tablespoons + 1/4 cup butter

In large saucepan, sauté onion and celery in 2 tablespoons butter. Add liquid from clams, chicken broth and potato and simmer until potato is tender. In a separate pan, melt 1/4 cup butter and stir in flour until smooth. Gently stir flour mixture into soup. Add clams, milk and half and half. Stir gently until smooth. Add thyme, salt and pepper.

Makes 6 servings


MINESTRONE

~Submitted by Pat, Minden, NV

Source: My husbands cookbook "Who Says Amateurs Can't Cook?

3 pounds beef shanks
1 1/2 quarts water
2 (15oz.) cans pinto beans
1 cup sliced celery
1 large onion, chopped
3 bay leaves
2 carrots. sliced
3 cloves garlic, minced
1 (1-lb can) chopped tomatoes
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon each oregano, basil and marjoram
1 cup small elbow macaroni
2 cups cabbage, chopped
1 medium zucchini, sliced
1/4 cup fresh parsley, chopped
1/4 cup grated parmesan cheese

Combine all except last four ingredients in a large soup pot. Cover and bring to a boil. Lower heat and simmer covered 2 1/2 to 3 hours. Add cabbage, zucchini, Parmesan cheese and parsley. Simmer 30 minutes longer.

Makes about 3 quarts


MULTINATIONAL CHILI

~Submitted by Pat, Minden, NV

Source: My husbands cookbook "Who Says Amateurs Can't Cook?

1 lb. hamburger
3 Italian sausages, mild (removed from casings)
1 onion, chopped 
1 red bell pepper, diced
1 (4 oz.) can sliced black olives
12 pimento-stuffed green olives, sliced
1 (15 oz.) can pinto beans
1 (15 oz.) can red kidney beans
1 (15 oz.) can chopped tomatoes
1 (11 oz.) can Mexicorn
1 (1.5 oz.) package chili mix
1 (15 oz.) cans tamales, sliced in 1-inch pieces

In large skillet, brown hamburger and sausage. Drain well. Place meat in large soup pot. Add all other ingredients, except tamales. Cover and simmer for 1 to 2 hours, stirring frequently. During the last 30 minutes, add tamales. Serve with Parmesan cheese or shredded cheddar.

Makes 6 servings


BEAN SOUP

~Submitted by Pat, Minden, NV

Source: My husbands cookbook "Who Says Amateurs Can't Cook?

2 cups dry navy beans
3 quarts water
1 meaty ham bone (or small canned ham)
1/2 cup mashed potatoes
3 white onions. minced
5 stalks celery, minced
2 cloves garlic, minced
1/4 cup parsley, finely chopped
1/2 teaspoon salt 
1/4 teaspoon pepper
1/2 teaspoon garlic powder 
1/2 teaspoon seasoning salt
4 strips bacon, fried crisp, crumbled

Soak beans overnight in water. Drain. Place beans and ham in a large soup pot, cover and simmer 1 hour. Add mashed potatoes and mix until smooth. Add onions, garlic, celery, bacon bits and parsley and simmer 1 hour longer, or until beans are soft. Remove ham, dice meat and return meat to soup. Season with salt, pepper, garlic powder and seasoning salt. Soup should be served thick, however, it can be thinned with h-o-t water, if necessary.

Makes 10 servings


CHINESE NOODLE SOUP

~Submitted by Pat, Minden, NV

Source: My husbands cookbook "Who Says Amateurs Can't Cook?

4 cans (14 oz. each) chicken broth
1 cup water
2 tablespoons light soy sauce
1 cup sliced fresh mushrooms
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz. ) bamboo shoots, drained
2 boneless, skinless chicken breast halves (about 1/2 lb.) cut into 1/2 inch cubes
8 oz. uncooked spaghetti or Asian-style noodles
6 green onion, sliced

In a soup pot, combine chicken broth, water, soy sauce, mushrooms, water chestnuts, bamboo shoots, and chicken over medium-high heat; bring to a boil. Add noodles and continue boiling 8 minutes. or until chicken is cooked through and noodles are tender. Top with a sprinkle of green onions before serving.


CURRIED CASHEW AND CARROT SOUP

~Submitted by Robyn, Auckland, New Zealand

For best flavour have the nuts lightly and evenly toasted. The finer the nuts are ground the smoother and thicker the soup will be. 

Serves 4 

3 large carrots (500g)
2 small onions
1 tablespoon butter
1-2 tablespoons curry powder
3 cups water
3 teaspoons instant chicken stock
1 cup toasted cashew nuts

Slice the carrots and chop the onions finely. 

Melt the butter in a medium-sized saucepan, add the curry powder and chopped onions, and sauté until the onions are soft but not brown. 

Add the carrots, water and powdered stock and simmer until the carrots are tender. 

In a blender or food processor, process the toasted cashew nuts to the consistency of ground almonds. (Cashew nuts can be toasted under a grill in a sponge roll tin with ½ teaspoon oil.) 

Drain the cooked carrots and onion and put into the food processor with the ground nuts. Process, adding the stock as required to get the desired consistency. Taste and adjust seasoning if necessary. 

Reheat to serve. Top each serving with a spoonful of yoghurt sauce made with 1 cup unsweetened plain yoghurt mixed with 1 tablespoon finely chopped mint and 1 clove finely crushed garlic.


CHILLED TOMATO SOUP (no cooking)

~Submitted by Robyn, Auckland, New Zealand

Gazpacho (or chilled tomato soup) is really a cross between a soup and a salad. The base of this soup consists of well-flavoured tomato juice, or tomato juice with small chunky pieces of tomato in it. 

Serves 4

1 (420g) can diced tomatoes in juice
1 (425g) can savoury tomatoes
1 teaspoon instant stock (use any flavour you like, chicken or green herb stock is very good)
½ cup boiling water
extra water
h-o-t pepper sauce
4-8 iceblocks
1 avocado, cubed
1 green pepper, cubed
1 red pepper, cubed
¼ - ½ cucumber, cubed
about ½ cup chopped spring onion or mild red onion
1-2 cups small croutons
1 cup cubed tomatoes (optional) 

Combine the contents of the two cans. Chop the pieces more finely using a food processor if available, or else mash with a potato masher, or strain off the solids and chop with a knife. 

Measure the instant stock into one of the cans, add boiling water to dissolve it, then rinse out the other can with this liquid. Make the total volume of tomato mixture up to 1 litre. Taste and adjust seasonings if necessary, adding a dash of h-o-t pepper sauce, etc. 

Refrigerate until needed, then serve in four fairly large bowls, each containing one or two iceblocks if the weather is h-o-t. 

Assemble the other listed ingredients in individual bowls, sprinkling lemon juice over the avocado to stop it browning. Pass these around so that diners can fill up their soup bowls with whatever combination and quantity of these that they want. 


CHEESE AND ONION SOUP

~Submitted by Robyn, Auckland, New Zealand 

For 6 starter or 4 main course servings. 

3 medium-sized onions
2 cloves garlic
2 tablespoons oil or butter
1 teaspoon mustard powder
1 teaspoon salt
generous grind of black pepper
2 cups water
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk
1 cup grated tasty cheese
1 tablespoon sherry
1 teaspoon dark soya sauce
½ teaspoon h-o-t pepper sauce 

Slice onions finely and chop the garlic. Melt the butter in a large pot, then sauté the onions with the garlic, mustard powder, salt and pepper until soft, without letting them brown. Add the water, bring to the boil, then cover and simmer over a low heat until the onions are tender. 

In another pot melt the second measure of butter, then stir in the flour. Continue stirring while the mixture cooks for at least 1 minute. Add the milk and keep stirring until the sauce boils and thickens, allow to boil for a minute or so and then remove from the heat and stir in the grated cheese. 

Add the cheese sauce to the onion mixture then stir in the sherry and soya and pepper sauces. Cook over a very low heat (avoiding boiling) for a further 10 minutes. 

Serve immediately, or make ahead and reheat as required.


GREENS SOUP

~Submitted by Robyn, Auckland, New Zealand

Serves 4-6 

2 medium-sized potatoes 
2 medium-sized onions
2 cups water
2 teaspoons instant green herb stock
1 teaspoon instant chicken stock
50g butter
2-4 cups green vegetables 
½ cup milk
¼ cup cream 

Chop the unpeeled potatoes and the onions into small cubes and simmer in the water until the potato is cooked, for about 10 minutes. Then stir in the instant stock. 

Meantime, melt the butter and add to it enough chopped or grated green vegetables to make about a cup of cooked vegetable. Mixtures make a good soup. Use some of the following: spinach, silverbeet, lettuce and young cabbage leaves, broccoli, watercress, parsley, chickweed, milk thistle, spring onion, cucumber, zucchini. Cover pot tightly and cook with no added liquid until just tender, but still bright green. 

Puree with the potato mixture. Sieve if desired, and thin with the milk and cream. Adjust seasonings carefully. 

Reheat without boiling.


ASPARAGUS SOUP

~Submitted by Robyn, Auckland, New Zealand

6-8 servings 

50g butter
2 cloves garlic, chopped
¼ cup flour
500g tender asparagus
2 cups water
1 ¼ cups cream
½ teaspoon salt
freshly ground black pepper 

Melt the butter in a saucepan, over moderate heat, add the chopped garlic, and cook for 2 minutes without browning. Stir in the flour, then remove from the heat. 

Grate the raw asparagus, using the appropriate blade of a food processor, or a hand grater. (Hold the bunch of asparagus at right angles to the grater.) Bring the asparagus and water to the boil, and boil for 2 minutes. When cooked, the asparagus should be bright green and barely tender. 

Drain the asparagus cooking liquid into the butter and flour mixture, and bring to the boil, stirring all the time. Stir in the cream. Bring to the boil, add the cooked asparagus, and return to the boil again. 

To serve, thin to desired consistency with milk, vegetable stock, or water.

Serve with croutons or with grated cheese or with toasted cheese sandwiches. 


ROASTED MUSHROOM SOUP

~Submitted by Robyn, Auckland, New Zealand 

Serves 4 

300g button mushrooms, halved
100g shiitake mushrooms, thinly sliced
1 medium flat mushroom, thinly sliced
2 tablespoons olive oil
25g butter
1 large brown onion, thinly sliced
2 tablespoons plain flour
1 ½ litres (6 cups) beef stock
salt and pepper to taste
sour cream to serve
fresh thyme to garnish 

Place mushrooms in a large non-stick baking dish; drizzle with oil. 

Cook in a moderate oven, 180ºC, for 35 minutes. 

Meanwhile, melt butter in a large pan. Add onion; cook over low heat until soft and lightly browned. Add flour; cook, stirring, for 1 minute. Gradually stir in stock; stir until mixture boils and thickens slightly. Season with salt and pepper; stir in mushrooms. 

Serve soup with sour cream; garnish with fresh thyme.


CARROT AND ORANGE SOUP WITH CHIVE TOASTS

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

1 tablespoon oil
1 onion, chopped
1 clove garlic, crushed
3 sticks celery, chopped
1 kg carrots, chopped
3 teaspoons finely grated orange rind
½ cup orange juice
1 ½ litres (6 cups) vegetable stock
chopped fresh chives to garnish 

CHIVE TOASTS

60g butter, softened
1 clove garlic, crushed
1 tablespoon chopped fresh chives
6 slices crusty bread 

Heat oil in a large pan. Add onion and crushed garlic; cook, stirring until soft. Add celery and carrots; cook for about 10 minutes, or until carrots are slightly tender. 

Add orange rind, juice and stock; bring to boil. Simmer, uncovered, for 30 minutes. 

Blend soup, in batches, until smooth. Return to pan; stir over heat until h-o-t. 

CHIVE TOASTS: Beat butter, garlic and fresh chives in a small bowl until combined. Spread mixture over bread slices. Grill until lightly browned. 

Garnish soup with chopped fresh chives; serve with Chive Toasts.


POTATO, LEEK AND BACON SOUP

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

2 tablespoons olive oil
4 bacon rashers, thinly sliced
1 medium leek, thinly sliced
2 cloves garlic, crushed
4 cups chicken stock
1 cup water
4 large potatoes, peeled, cut into 1cm cubes
½ cup cream
½ cup milk
2 teaspoons Dijon mustard
2 tablespoons chopped fresh chives
garlic bread to serve 

Heat 1 tablespoon of oil in a large pan. Add bacon; cook, stirring, until browned and crisp. Remove from pan; drain on absorbent paper. 

Heat remaining oil in same pan. Add leek and garlic; cook, stirring, until leek is soft. Add stock, water and potatoes. Cook, covered, for about 10 minutes or until potato is tender. 

Blend or process soup, in batches, until smooth. Return to pan. Stir in cream, milk and mustard. Stir soup over a medium heat until heated through. Stir in half the bacon. 

Serve soup topped with remaining bacon and chives. Serve with garlic bread.


PUMPKIN CURRY SOUP

~Submitted by Robyn, Auckland, New Zealand 

Serves 4 

1 kg pumpkin
3 large potatoes
2 teaspoons oil
1 onion, chopped
1 clove garlic, crushed
1/3 cup red curry paste
1 x 400ml can coconut milk
2 cups vegetable stock
1 cup frozen peas
plain yoghurt, cracked black pepper and garlic chives to garnish 

Cut the pumpkin and potatoes into small pieces. 

Heat oil in a large pan. Add onion and garlic; cook, until onion is soft. Stir in curry paste; cook for about 1 minute or until fragrant. 

Add pumpkin and potatoes to pan; stir until coated in paste. Add coconut milk and stock; bring to boil. Simmer for about 15 minutes, or until vegetables are soft. Stir in peas; cook for a further 2 minutes. 

Blend mixture, in batches, until smooth. Return to pan; stir over heat until h-o-t. 

Serve soup garnished with yoghurt, cracked black pepper and chopped garlic chives.


MUSHROOM BACON SOUP

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

1 tablespoon oil
1 onion, chopped
3 bacon rashers, chopped
2 medium potatoes, chopped
¼ cup dry white wine
1 litre (4 cups) chicken stock
2 teaspoons Dijon mustard
600g field mushrooms, chopped
1 cup reduced-fat cream
extra reduced-fat cream
fresh herbs to garnish 

Heat oil in a large pan. Add onion and bacon; cook, stirring until onion is soft. Add potatoes; cook for 2 minutes, or until lightly browned. 

Stir in wine, stock and mustard; bring to boil. Add mushrooms; simmer for 30 minutes, or until potatoes are soft. 

Blend soup, in batches, until smooth. Return to pan. Stir in cream; cook until heated through. 

Serve with extra cream; garnish with fresh herbs.


WINTER SAUSAGE SOUP

~Submitted by Robyn, Auckland, New Zealand

2 to 3 pounds sweet Italian sausage, sliced
8 cups beef broth
3 cups peeled, cubed red potatoes
1 teaspoon brown sugar
1 cup chopped celery 
1/4 teaspoon salt
1 cup sliced carrot
1/4 teaspoon freshly ground pepper
1 medium onion, chopped
2 cup shredded cabbage
1 (28 ounce) can whole tomatoes , drained and chopped
1 cup fine egg noodles, uncooked
Freshly grated Parmesan cheese (optional)

Brown sausage in a large Dutch oven over medium heat until done. Drain well, and set aside. Wipe pan with paper towels.

Return sausage to pan; add potato and next 8 ingredients. Bring to a boil; cover, reduce heat and simmer 1 hour. Add cabbage and noodles; cover and simmer an additional 15 minutes. Serve with Parmesan cheese.


MUSHROOM-BARLEY SOUP

~Submitted by Robyn, Auckland, New Zealand

Source: Midwest Living 

Makes 8 servings
Prep: 15 minutes
Cook: 35 minutes

Ingredients
1/4 ounce dried mushrooms (about 1/3 cup)
1/2 cup butter or margarine
8 ounces fresh mushrooms, sliced
1 cup chopped onion
3/4 cup sliced celery
3/4 cup sliced carrot
1 teaspoon bottled minced garlic
1/3 cup all-purpose flour
5-1/2 cups water
1-1/4 cups cubed cooked roast beef 
2/3 cup quick-cooking barley
4 teaspoons instant beef bouillon granules
2 tablespoons snipped fresh parsley

DIRECTIONS: 
1. In a bowl, combine mushrooms and enough warm water to cover. Let stand for 30 minutes. Drain, reserving mushroom liquid. Coarsely chop the drained mushrooms. Set aside.

2. In a large Dutch oven or kettle, melt the butter. Add fresh mushrooms, plus the onion, celery, carrot, garlic, and chopped dried mushrooms. Cook, uncovered, over medium heat for about 10 minutes or until vegetables are tender, but not brown, stirring occasionally.

3. Stir in flour. Cook over medium heat, stirring frequently, for 5 minutes. Carefully add the water, beef, reserved mushroom liquid, barley, and granules of beef bouillon. Stir well to combine.

4. Cook and stir the mixture until it's bubbly. Continue to cook, uncovered, for 10 to 12 minutes more or until barley is tender, stirring frequently.

5. Just before serving, stir in parsley. Ladle into warm bowls.

Makes 8 servings. 

Nutritional Information
Nutritional facts per serving:
calories: 214, total fat: 10g, cholesterol: 38mg, sodium: 552mg, carbohydrate: 22g, fiber: 3g


QUICK BEAN SOUP

~Submitted by Julia, TX

4 strips bacon, cut up
1 onion, chopped
2 cans pinto beans (I use Trappy's)
2 cups water
1/3 cup picante (I use a little more)
1/3 cup chopped fresh cilantro (I use less)

Cook the bacon and onion until onion is transparent. Add beans and water. Mix well. Add picante sauce and cilantro. Cover and simmer 15 minutes.


POTATO SOUP

~Submitted by Julia, TX

Ingredients:
butter
leeks or onions (I use leeks)
potatoes
Salt & Pepper
cream

Prepare the soup:
Cook together slowly until tender but not browned:
1 TBSP butter
whites of 3 leeks, thinly sliced or 1 large onion, diced.

Add: 
6 cups water
4 medium potatoes, cut into 1/2 inch dice
1 teaspoon salt

Cover partially and simmer for 30 to 40 minutes until the potatoes are soft. Mash the potatoes slightly with a fork to thicken the soup. Enrich with:
1/3 cup heavy cream; salt to taste, and a few grinds of pepper

Variation: Vichyssoise. To convert this soup to cold soup version, strain it through a sieve before adding the cream. Press the potatoes through the sieve; add the cream and an equal amount of milk. Reheat the soup, stirring; then strain it again and chill.


ALBONDIGAS - MEXICAN MEAT BALL SOUP

~Submitted by Angelique, TX

1 large can solid pack tomatoes
1 qt. water
1 clove garlic
2 onions, chopped
2 fresh green chile peppers
1 Tbsp cooking oil
1 tsp chili powder
1/2 tsp oregano
salt, cayenne pepper
1/2 pound ground beef
1/2 pound lean ground pork or pork sausage
1 cup cornmeal
2 eggs

Put tomatoes and water to boil. Sauté garlic, one onion and one chopped, seeded chile in oil. Add chili powder and one half cup of soup water to vegetables. Stir until smooth and add to soup. Season with one quarter teaspoon oregano, salt Cayenne. Continue simmering. 

To make meat balls combine meat, other onion, other chile pepper, seeded and chopped, one quarter tsp oregano, salt, corn meal, and eggs. Mix by hand for at least 10 minutes until everything is incorporated. Gently pat out the albondigas the size of walnuts (and fill with desired fillings) and drop into soup. Cook for another hour.

Serves 8.


AVOCADO SOUP (West African)

~Submitted by Angelique, TX

2 ripe avocados
4 cups cold chicken broth
2 tablespoons freshly squeezed lime juice
1/2 tsp. cayenne pepper
salt and freshly ground black pepper to taste

Peel the avocados and mash them in a food processor or blender until they are a smooth paste. Add the paste to the chicken broth, stirring well so the soup is homogeneous. Add the remaining ingredients, mix thoroughly, and chill in the refrigerator for at least one hour before serving. 

Garnish with fresh chives and diced avocado bits and serve cold.

Note: adjust pepper heat to taste. I've also used a very small amount of wasabe paste to liven this up too.

Source: Pepper Fool's Chili Pepper Recipes


BLACK BEAN SOUP WITH BANANAS

~Submitted by Angelique, TX

1 pound Dried black beans Picked over, rinsed Soaked overnight in Cold water to cover
1/2 cup Brown rice (4 ounces)
3/4 pound Lean pancetta Cut into 1/4" dice *
2 medium Onion(s) Cut into 1" dice 8 Garlic clove(s) Coarsely chopped
1 Tablespoon Herbes de Provence
1 Tablespoon Chili powder
1 can (14 ounces) chopped tomatoes Salt
2 Tablespoons Olive oil
2 Tablespoons Red wine vinegar
1 1/2 teaspoon H-o-t Pepper sauce Garnishes:
2 Ripe bananas
2 Tablespoons Lemon juice
1/2 teaspoon Fresh ground pepper
*or very lean unsmoked or lightly smoked bacon

Remove and discard any debris or damaged beans and wash the remaining beans in cool water. Drain the beans, place them in a bowl, cover with cold water and soak overnight or for 12 hours.

Drain the beans and place then in a pot with the 3 quarts of cool water. [NOTE: I used only 2 quarts]

Add the rice. Cut the pancetta or bacon into 1/4 inch pieces and add them to the pot. Bring mixture to a boil over high heat, uncovered, stirring occasionally. Skim off and discard foam that rises to the top. Reduce heat to very low, cover and cook for 1 hour.

Add the onions, garlic, herbes de Provence, chili powder, tomatoes, and salt to the pot, then stir well and bring to a boil. Reduce the heat to very low, cover and cook for an additional 1 1/2 hour.

Using a hand blender, emulsify the mixture in the pot for about 5 to 10 seconds. Alternatively, remove 2 cups of the mixture and puree it in a food processor, then return it to the pot. The object is to thicken the mixture slightly while still maintaining its overall chunkiness.

In a small bowl, mix together the oil, vinegar and the Tabasco, then add mixture to the soup. At this point, remove half the soup, cool to room temperature, cover and freeze for later consumption.

Prepare the garnishes: Peel the bananas, and cut them into 1/4" thick slices. (You should have about 2 Cups) Toss them in a small bowl with
the lemon juice and pepper.

Divide the h-o-t soup among four bowls. Pass the bananas, and add them to soup at the table.

Yield: 4 quarts

Source: Jacques Pepin - Cooking with Claudine


BLACK-EYED PEA SOUP

~Submitted by Angelique, TX

2 Tablespoons olive oil
2 cups finely chopped onions *
2 stalks finely chopped celery *
1 Tablespoon minced garlic
2 15 ounce cans black-eyed peas, drained
2 1/2 cups low-salt chicken broth
1 8 ounce cans tomato sauce *
2 1/2 teaspoons dried oregano
1 Large pinch of cayenne pepper
1 teaspoon red wine vinegar
Freshly grated Parmesan cheese

Heat olive oil in heavy large pot over medium heat. Add onions and sauté until onions are golden and tender, about 8 minutes. Add Celery and garlic, cook a few more minutes to sweat the celery. Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper and bring to simmer. Simmer 15 minutes to blend flavors. Mix in vinegar. Season to taste with salt and pepper. (Can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.

Makes 4 servings.
* Adapted by Pepperfool
Source: Pepper Fool's Chili Pepper Recipes
From: Bon Appetit


CHILLED TOMATILLO-TEQUILA COUP

~Submitted by Angelique, TX

2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 tablespoon seeded and diced jalapeno chile
2 pounds husked and quartered tomatillos
2 tablespoons minced garlic
1/2 teaspoon ground cumin
1 1/2 teaspoons dried oregano
4 cups rich chicken stock
1/4 cup tequila
1 tablespoon fresh lime juice
Kosher salt
Tabasco or other h-o-t pepper sauce
1/4 cup chopped fresh cilantro
1 tablespoon sugar
1 cup low-fat plain yogurt

Method:
1. In a large saucepan, heat olive oil and sauté onions until soft and lightly browned. Add jalapeno, tomatillos, garlic, cumin and oregano. Saute 5 minutes more.

2. Add stock, bring to a boil, then lower heat and simmer uncovered 10 minutes. Transfer to a blender or food processor and puree, in batches if necessary. Refrigerate until well chilled.

3. At serving time, stir in tequila, lime juice, salt and Tabasco to taste, cilantro, sugar and yogurt.

Serves 8 as a starter course.
From: "From the Earth to the Table" by John Ash


CHIPOTLE PEPPER JALAPENO SOUP

~Submitted by Angelique, TX

1 7 oz. can Chipotle Peppers
1 avocado, peeled and cut into wedges
4 limes, quartered
Cilantro and black pepper, to taste
8 cups chicken broth
1 cube chicken bouillon
2 breasts of chicken, cooked
1 cup canned chickpeas, strained

Set aside 1/2 cup of broth, place the rest of the broth in a large pot with the skinned and shredded breasts of chicken. Add a few sprigs of cilantro and bring to a boil, reduce heat and simmer for a few minutes. Add salt and pepper to taste.

For the chipotle sauce, place the 1/2 cup of chicken broth, the chicken bouillon cube, and 1/2 cup of Herdez Chipotle Peppers in a blender. Puree until smooth.

Place in bowl on table. Place avocado wedges and lime quarters on table.

In soup bowls, place a couple of spoonfuls of chickpeas and shredded chicken. Fill the bowls with h-o-t broth. Each person can add the chipotle pepper sauce, avocados and lime juice to taste.

Serves 8


CORN CHOWDER WITH JALAPENO CREAM

~Submitted by Angelique, TX

This is a favorite soup in Mexico City and uses the wonderful flavor of chipotle peppers, which are smoked jalapenos.

3 cups chicken stock
1 cup dry white wine
1 garlic clove
2 sprigs fresh thyme
3 pounds (about 6 dozen) littleneck clams in the shell, scrubbed clean
4 tablespoons (2 ounces) unsalted butter
1 cup diced onion
1/2 cup diced leek, white part only
1/2 cup diced carrot
1/4 cup diced celery
6 ears fresh sweet corn, shucked, kernels removed, reserving cobs -- (6 to 7)
1 1/2 cups heavy cream
Salt
Freshly ground white pepper
Juice of 1/2 small lemon

Jalapeno Cream:
1/2 cup heavy cream, whipped
1/4 cup sour cream
1 jalapeno pepper, cored, seeded, and minced
2 tablespoons chopped cilantro
Salt
Freshly ground white pepper
Lemon juice

In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.

In a 3-quart saucepan, melt the butter. Sauté the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes.

Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice.

While the soup is cooking, prepare the jalapeno cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.

Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cob corn kernels and serve immediately. 

Source: Herdez Foods


LINDA MCCARTNEY'S AVOCADO AND GREEN CHILE SOUP

~Submitted by Angelique, TX

2 ripe avocados
3 c soy milk [ed.--cow's or goat's milk can be subbed, or half milk and half stock]
4 oz canned green chiles
1 med onion, chopped
salt and pepper to taste
2 tb lemon juice
2 Tbsp dry sherry [dealcoholized white wine can be subbed]
chopped chiles and/or fresh parsley for garnish

Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender. Add the remaining ingredients except garnish to the blender and puree until evenly smooth. Pour the mixture into a serving bowl, garnish, and serve immediately.

Preparation time: 10 minutes

Source: Home Cooking - by Linda McCartney and Peter Cox

Heart Healthy

D-I-E-T SOUP

~Submitted by Helen, N. Ft. Myers, FL

1 Head of Cabbage
1 bunch of celery
1 large onion
2 lbs. Carrots
4 cans of tomatoes
2 quarts of green beans
6 beef bouillon cubes
2 packages onion soup mix

I eat this all week and little else. You can eat all you want and whenever your hungry. But after a day or two you'll cut yourself back. It tastes great but you get tired of the same thing. The best part is when you cut back your stomach shrinks and you really don't want as much. Also the ingredients in this soup causes your body to burn the f-a-t and you'll notice that you'll spend more time going to the bathroom for #1 Once or twice in the evening I may have one ( 1 ) piece of fruit or you may want a raw veg. Carrot, Celery, etc...


5-MINUTE HEAT-AND-GO SOUP

~Submitted by Treva, Eastern, TN

Makes 3-1/2 cups (4 servings) 
Ingredients 
1 can (15 ounces) no-salt-added navy beans, rinsed and drained 
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions 
1 cup water 
1-1/2 teaspoons dried basil 
1/2 teaspoon sugar 
1/2 teaspoon chicken bouillon granules 
2 teaspoons olive oil 

1. Place all ingredients except oil in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer 5 minutes, uncovered. Remove from heat; stir in oil.

2. If desired, to transport, place h-o-t soup in vacuum flask or allow to cool and place in a plastic container. Reheat in microwave when needed.

Nutrients per Serving 
(about 3/4 cup) Calories 148 Calories from Fat 16 % Total Fat 3 g Saturated Fat <1 g Cholesterol <1 mg Carbohydrate 25 g Fiber 8 g Protein 7 g Sodium 451 mg Dietary exchanges 1-1/2 Starch 1/2 Vegetable 1/2 Meat


WINTER SQUASH SOUP

~Submitted by Treva, Eastern, TN

Makes 4 servings 

Ingredients 
1 tablespoon low-fat vegetable oil spread 
1 tablespoon minced shallots or onions 
2 cloves garlic, minced 
3 sprigs fresh thyme 
1 pinch dried rosemary 
2 packages (10 ounces each) frozen winter (butternut) squash, thawed 
3 tablespoons fat-free (skim) milk 
1 cup fat-free reduced-sodium chicken broth 
Fat-free sour cream (optional)

1. Melt vegetable oil spread in a medium saucepan over medium heat. Add shallots, garlic, thyme and rosemary and cook, stirring, 2 to 3 minutes, until aromatic. Stir in squash and bring to a boil. Stir in milk and chicken broth until blended and smooth. (Add additional liquid to thin soup, if desired.)

2. Remove thyme sprigs from sprigs from soup. Transfer soup to blender or food processor; blend until smooth. Serve with dollop of sour cream, if desired.

Nutrients per Serving 
(1 cup) Calories 116 Calories from Fat 16 % Total Fat 2 g Saturated Fat <1 g Cholesterol <1 mg Carbohydrate 22 g Fiber 2 g Protein 5 g Sodium 135 mg 
Dietary exchanges 4 Vegetable 1/2 Fat


TUSCAN CHICKEN WITH WHITE BEANS

~Submitted by Treva, Eastern, TN

Makes 4 servings

This hearty Italian stew will take the chill out of any blustery day. Fresh fennel adds a sweet and slightly licorice flavor to the savory rosemary-scented broth and beans provide fiber.

Ingredients 
1 large fresh fennel bulb (about 3/4 pound) 
1 teaspoon olive oil 
1/2 pound boneless skinless chicken thighs, cut into 3/4-inch pieces 
1 teaspoon dried rosemary, crushed 
1/2 teaspoon black pepper 
1 can (14-1/2 ounces) no-salt-added stewed tomatoes 
1 can (about 14 ounces) fat-free reduced-sodium chicken broth 
1 can (15 ounces) cannelloni beans, rinsed and drained 
H-o-t pepper sauce (optional) 

Prep Time 15 minutes 
Cook Time 35 minutes

1. Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb; cook 5 minutes, stirring occasionally.

2. Sprinkle rosemary and pepper over chicken; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and chicken broth; bring to a boil. Cover; simmer 10 minutes. Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with h-o-t pepper sauce, if desired. Ladle into 4 shallow bowls; top with reserved fennel tops.

Nutrients per Serving 
(1-1/2 cups soup) Calories 215 Calories from Fat 25 % Total Fat 6 g Saturated Fat 2 g Cholesterol 34 mg Carbohydrate 24 g Fiber 7 g Protein 17 g Sodium 321 mg 
Dietary exchanges 1 Starch 1-1/2 Vegetable 2 Meat

Diabetic Choices

HEALTHY ITALIAN-STYLE SOUP

~Submitted by Treva, Eastern, TN

Source: Better Homes and Gardens 

Prep: 20 min.
Cook: 25 min.

Ingredients 
2 14-1/2-ounce cans reduced-sodium chicken broth or beef broth 
2 cups shredded cabbage 
1 14-1/2-ounce no salt added diced tomatoes, undrained 
2 medium potatoes, (peeled, if desired), cubed 
1/2 cup chopped carrot 
1/2 cup sliced celery 
1/2 cup chopped onion 
1/4 cup snipped fresh parsley 
1 teaspoon dried Italian seasoning, crushed 
Dash garlic powder 
1/4 teaspoon pepper 
1 15- or 19-ounce can white kidney beans, rinsed and drained 
1-1/2 cups chopped cooked lean chicken or beef (8 ounces) 

Directions 
1. In a large saucepan or Dutch oven combine broth, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, pepper, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender.

2. Stir in the beans and beef or chicken. Cook and stir for 2 to 3 minutes or until heated through.

3. Serve immediately or divide among 6 airtight containers or freezer containers. Store up to 3 days in the refrigerator or 1 month in freezer. Heat to boiling before serving.

Makes 6 main-dish servings.

To tote for lunch: Transfer h-o-t soup to a preheated insulated vacuum bottle. (To preheat the bottle, fill with h-o-t tap water. Cover with lid; let stand about 5 minutes. Pour out water and immediately fill with the h-o-t soup.) If using chilled soup, transfer to a small saucepan. Heat just to boiling, stirring often. Reduce heat. Simmer, covered, for 3 minutes. Transfer to preheated bottle.

Food exchanges: 1-1/2 Starch, 2 Lean Meat, 1 Vegetable 

Nutrition facts per serving: 
calories: 173
total fat: 2g
saturated fat: 0g
cholesterol: 30mg
sodium: 539mg
carbohydrate: 25g
fiber: 6g
protein: 19g
vitamin A: 60%
vitamin C: 37%
calcium: 6%
iron: 12%
starch: 1 diabetic exchange
vegetables: 1.5 diabetic exchange
very lean meat: 2 diabetic exchange


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For Two

CAPON DE AJO (CHOPPED GARLIC SOUP WITH CHILTEPINS)

~Submitted by Angelique, TX

8 cloves garlic, chopped -- (8 to 10)
1/2 onion, chopped (optional)
1 tablespoon vegetable oil or butter
4 Chiltepins (or more, to taste), crushed
2 cups boiling water
1 thin flour tortilla, heated on a griddle until crisp

Sauté the garlic and onion in the oil or butter until soft, then transfer to a soup bowl. Add the Chiltepins and pour in the boiling water. Break the tortilla into pieces and add it to the liquid. 

Serves: 1
From: www.fiery-foods.com


SWEET CORN CHICKEN SOUP

~Submitted by Treva, Eastern TN

* 1/2 inch fresh ginger, finely grated
* 1 corn cob
* 2 cups (1 liter) chicken stock
* 3 teaspoons corn-flour
* little water
* 7 to 8 ounce (220 gr) can creamed corn
* 3 spring onions, finely chopped
* soy sauce to taste (1 to 2 soupspoons)
* salt to taste if you don't want to add more soy sauce
* freshly ground black pepper to taste, (I love to add a lot)

* For the stock :
* 8.75 ounce (250 gr) chicken with bone
* 1 onion
* 3 cloves garlic

1. Make an easy chicken stock with the chicken, onion, garlic : put in 2 1/2 cups (about 1,25 liter) of water and let boil for one hour. (Main thing is to get the chicken cooked, as afterwards we need the meat.)

2. No need to remove the fat on top of the stock, as we are not going to add any oil.

3. Steam the corn cob until tender (which will take 10 to 15 minutes).

4. Leave it to cool so you can handle it easy. Then with a knife : cut the corn kernels from the cob. Throw away the cob.

5. Remove the cooked chicken from it's bones and shred the meat.

6. Heat the stock in a clay pot and add the corn, chicken and ginger.

7. After boiling, reduce the heat and leave the soup to simmer, uncovered for 5 minutes.

8. Blend the corn-flour and the little water together until smooth.

9. Add the corn-flour - water mixture to the pot, stirring continuously. Stir over medium heat until the soup boils and thickens slightly. (Add more cornflower if after 1 minute of boiling, you still want the soup to be thicker).

10. Reduce the heat, add the creamed corn, spring onion and stir gently to combine.

11. Season to taste with soy sauce, salt and pepper and leave to simmer for a further 5 minutes before serving immediately.

Makes 3 servings

Publisher's Choice

BROCCOLI AND CHEESE SOUP

Serves 4

Serve as a soup or over baked potatoes.

3 tablespoons butter
2 tablespoons flour
12 ounces Velveeta Cheese
4 ounces Cream cheese
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups Broccoli -- cooked

In a sauce pan, over medium heat, melt the butter. Add the flour and mix well. Gradually add 1 cup of the milk. Add the rest of the seasonings. Cut the Velveeta and Cream cheese into small pieces and add to the pan. Cook until cheese is melted and well blended. Use a whisk to blend the cheese and milk. When soup is smooth add the rest of the milk and the broccoli. Cook for another 10 minutes stirring frequently to prevent burning.


GREEN CHILE STEW

Makes: 8 servings

3 pounds stewing beef, cut into cubes
2 onions, medium, minced
2 tablespoons vegetable oil
1 (16 oz) can pinto beans
1 (10 oz) can tomatoes
1 cup water
2 (4 oz) cans green chiles
3 tablespoons beef broth granules
1 tablespoon sugar
1 garlic clove, minced
1/2 cup shredded white cheddar or Monterey Jack cheese
6-8 flour tortillas

In a large saucepan, brown beef and onions in oil. Add beans, tomatoes, water, chiles, beef broth granules, sugar and garlic. Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour until meat is tender. Ladle into bowls, sprinkle with cheese, and serve with warmed tortillas.


ORIENTAL PORK SOUP

1 1/2 tablespoons vegetable oil
1/4 small head cabbage, shredded
4 ounces lean pork tenderloin, cut into thin strips
6 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon minced fresh ginger root
8 fresh green onions, chopped
4 ounces dry Chinese noodles

Using a large skillet or wok heat oil over medium heat. Add cabbage and pork; fry until pork in no longer pink inside, approximately 5 minutes. Make sure to stir your cabbage and pork while it is frying.

Add chicken broth, soy sauce, ginger and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.

Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes.


CHEDDAR CHEESE SOUP

Serves 4 to 6

We like the little hits of cooked vegetables in this recipe. However, if you want a smooth soup, puree the base after the vegetables soften in step 2 and then pour it through a strainer; proceed as directed in step 3. This soup can he tricky to reheat and isn't the best candidate for making in advance. Leftovers can be refrigerated in an airtight container for 2 to 3 days. Reheat the soup in a saucepan over low heat, whisking frequently to prevent the soup from separating and curdling. Do not heat the soup above a bare simmer.

3 tablespoons unsalted butter
1 medium onion, minced
1 small shallot, minced
1 medium carrot, minced
1 small stalk celery, minced
1 medium clove garlic, minced 
2 tablespoons all-purpose flour 
2 1/2 cups homemade chicken stock or canned low-sodium chicken broth 
2 1/2 cups half-and-half 
1 bay leaf
Pinch cayenne pepper 
3 tablespoons dry sherry 
12 ounces sharp white cheddar cheese, shredded (about 3 cups) 
1 tablespoon minced fresh thyme leaves
Salt and ground black pepper

1. Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onion and shallot and cook, stirring occasionally, until softened, about 4 minutes. Add the carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes.

2. Gradually whisk in the chicken stock and half-and-half. Add the bay leaf and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables soften, about 3 minutes.

3. Remove the pot from the heat. Stir in the cayenne and sherry and allow to cool slightly, about 2 minutes. Slowly whisk in the cheese and thyme until the cheese melts. Season with salt and pepper to taste and serve immediately.

VARIATIONS

SMOKED CHEDDAR CHEESE SOUP WITH BACON
Smoked cheddar cheese is an excellent complement to the bacon, but regular cheddar cheese mil work in this recipe.

Cut 4 bacon slices crosswise into 1/4-inch strips and fry in a large stockpot or Dutch oven over medium-high heat until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Follow recipe for Cheddar Cheese Soup, substituting the bacon fat in the pot for the butter; substituting 6 ounces smoked cheddar cheese, shredded (about 1 1/2 cups), for an equal amount of sharp cheddar cheese; and reducing sherry to 2 tablespoons. Garnish each serving with bacon bits.

CHEDDAR AND ALE SOUP WITH POTATO
The type of ale used can make a huge difference in this variation. We found that inexpensive, light-colored ales worked well and were universally pleasing, while heartier ales made a darker, more potent-tasting soup.

Follow recipe for Cheddar Cheese Soup, adding 1 medium Yukon Gold potato, peeled and cut into 1/4-inch dice (about 2/3 cup), along with carrot, celery, and garlic; substituting 1 1/2 cups ale for an equal amount of chicken stock; and reducing the sherry to 2 tablespoons.

Source: Soups & Stews, Cook's Illustrated Magazine


ELIZABETH TAYLOR'S CHILI

1/2 pound dried red kidney beans, rinsed, picked over
1 1/2-pound triangle tip roast
2 tablespoons olive oil
1 red onion, diced
1 yellow onion, diced
1 pound ground beef
1 pound ground pork
5 large tomatoes, halved, seeded, chopped
1 cup dry red wine
6 tablespoons chili powder
Cayenne pepper
1 cup grated Cheddar cheese, plus additional
Sour cream
Chopped scallions

Place beans in heavy large pot. Add enough cold water to cover by 3 inches. Let stand overnight. Drain. Return beans to pot. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until beans are just slightly softened, stirring occasionally, about 20 minutes. Drain and set aside.

Preheat oven to 450 degrees F. Place roast on rack set in a roasting pan. Roast until meat thermometer inserted in center registers 120 degrees F., about 35 minutes. Cool completely. Cut meat into 2-by-1/2-inch strips.

Heat oil in heavy large Dutch oven over medium heat. Add both onions and sauté until tender, about 10 minutes. Add ground beef and pork and cook until no longer pink, breaking up with fork, about 10 minutes. Add beans, tomatoes, wine and chili powder. Season with salt and pepper and cayenne. Simmer until beans are tender, stirring occasionally, about 45 minutes. Add triangle tip and 1 cup cheese and stir just until cheese melts. Ladle into bowls. Serve, passing more cheese, sour cream and scallions.

The Polo Lounge, Beverly Hills Hotel
Source: Bon Appetit Archives


MEXICAN HAM AND BEAN SOUP

1 pound dried pinto beans
8 cups fat-free, less-sodium chicken broth
2 cups chopped onion
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.

Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.

Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro. 

Yield: 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cheese, and 1 tablespoon cilantro)

NUTRITION PER SERVING
CALORIES 303(12% from fat); FAT 4.2g (sat 1.8g,mono 1.3g,poly 0.5g); PROTEIN 20.3g; CHOLESTEROL 22mg; CALCIUM 153mg; SODIUM 958mg; FIBER 16.1g; IRON 4.3mg; CARBOHYDRATE 46.8g

Source: Cooking Light, OCTOBER 2002

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