Vegetarian Chili

the goods:

1 T. olive oil
1 small onion, minced
2 garlic cloves, minced
2 carrots, thinly sliced
1 T. chili powder
1 tsp. ground cumin
2 cans (15 oz) black beans, rinsed and drained
1 (28 oz) can crushed tomatoes
1 (10 oz) package frozen corn kernels, thawed
1-2 c. water

toppings:
avocado, sour cream, cheese tortilla chips, scallions

1. In a 5-quart heavy soup pot, heat oil over medium high heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onions begin to softened, about 4 minutes.
2. Add carrots, chili powder and cumin. Cook, stirring occasionally (be careful not to let the spices burn onto the bottom of the pan), until carrots are crisp-tender, about 6-8 minutes. Add beans, tomatoes, corn, and 1 to 2 cups of water. Simmer until slightly thickened.

Serve with desired toppings.

Hearty Beef Stew

This is a FANTASTIC stew to make in the winter. I woke up this morning and there was only a sinch of snow on the ground, but it was freezing outside. I thought to myself....what a perfect day to make my mom's beef stew. This really is fabulous

the goods:

2 lbs. beef stew chunks (I usually only use just over a pound and then cut them smaller because they are so big)

2 T. shortening (I use this when I feel like being naughty)

4 c. water

1 onion, chopped

1 clove garlic

1 T. salt

1 T. lemon juice

1 tsp. sugar

1 tsp. Worchestershire sauce

1/2 tsp. black pepper

1/2 tsp. paprika

2 bay leaves

Dash of allspice

4-6 carrots, sliced

3 potatoes, peeled and cubed

1/4 c. flour

1/2 c. water

1. In a soup pot, slowly brown beef cubes in shortening. Turn often to brown meat on all sides. This should take about 15 minutes. Then add water, onion, garlic (on a toothpick, so you can retrieve it) salt, lemon juice, sugar, Worchestershire sauce, black pepper, paprika, bay leaves, and allspice. Cover with lid and simmer on low (do not boil) for 2 hours.
2. Stir occasionally to prevent sticking.
3. When mixture is almost done, add carrots and potatoes and simmer for 30 more minutes.
4. Discard bay leaves and garlic.
5. Pour 1/2 c. water and 1/4 c. flour in a shaker; shake to blend. Stir flour mixture into stew. Cook and stir until gravy thickens and boils. Serve.

Pasta E Fagiola

the goods:

4 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
4 thick slices pancetta, about half-inch thick each, diced
1-1 1/2 tsp. crushed rosemary
1-2 tsp. thyme
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, chunked
3-4 small carrots, chunked
4-5 rib celery, chunked
6 large cloves garlic, chopped
Coarse salt and pepper
2 15-ounce cans butter beans, drained
1 14 1/2-ounce can diced tomatoes
2 quarts chicken stock
1/2 box rigatoni
Grated Parmigiano or Romano cheese, for the table
Crusty bread, for mopping

1. Heat a deep pot over medium-high heat. Add EVOO and pancetta and brown pancetta bits lightly. Add herbs, bay leaf, vegetables and garlic and season with salt and pepper.
   
2. Add beans, tomatoes and stock to the pot, and raise heat to high.
   Bring soup to a rapid bubble and add the pasta. Reduce the heat to medium and cook soup for 6-8 minutes or until pasta is cooked to al dente, stirring occasionally.
   
3. Remove bay leaf from soup and let it rest and begin to cool for a few minutes. Place the pot on a trivet on the table so the hot pot does not burn your table, then ladle soup into bowls and top with lots of cheese and another little drizzle of EVOO. Pass crusty bread for bowl mopping.

Tomato Soup with Grilled Cheese Sandwiches

While we were in Texas, Cherise also made this fabulous soup for us. It's divine. I don't know if I'll ever be able to have tomato soup from a can ever again now. =)

For the kids she added small spiral noodles called "tigger tails". You can get them at Costco, I guess. The kids really enjoyed eating their soup with "tigger tails" in it!

the goods:

2 ¼ sticks of butter

3 T olive oil

1 ½ large onion, sliced

¾ tsp thyme

¾ tsp basil

1 large 28 oz can Italian tomatoes

4 ½ T tomato paste

1/3 cup flour

5 ½ cups chicken broth

2 tsp sugar

1 ½ cups half and half

Salt and pepper to taste

Combine 2 sticks butter and olive oil in 6 quart pot. Add onion, thyme, basil, salt and pepper. Cook until tender. Add tomatoes and tomato paste.

Blend flour into ½ cup chicken broth and stir into tomato mixture. Add remaining 5 cups chicken broth and simmer 30 minutes.

Transfer soup to food processor and puree.** Heat sugar and half and half in small pot. Simmer 5 minutes. Add 1/4 stick of butter. Add to tomato mixture. Stir thoroughly.

Serves 9-12

**Mixture can be frozen, but freeze without sugar and cream. When ready to serve, defrost and continue recipe as follows.

Tortellini Soup

the goods:

1/2 onion, chopped

1 garlic, minced

1 T. olive oil

1 1/2 lbs. ground sausage

5 cans beef broth

1 1/2 tsp. oregano

1 1/2 tsp. basil

2 c. chopped carrots

2 cans Italian-seasoned chopped tomatoes

2-3 chopped zucchini (I love veggies, so I usually do 3, but you do what you like. Just eye it.)

2 T. parsley

1 pkg. frozen cheese tortellini, OR I get the cheese tortelini that's in the refrigerated section, and I buy the bigger pack and use the whole thing in the soup.

Saute' onion and garlic in olive oil. Add sausage and brown. Add beef broth, oregano, and basil. Add carrots and tomatoes. Simmer for 30 minutes. 5-10 minutes before serving serving, add zucchini, parsley and tortellini.

**This is SO good. I love the chunky vegetables with the noodles.

Chicken and Wild Rice Soup

My girls call this "Mimi's soup". We went down to visit last year and my mom fixed this for everyone. It's delicious and my girls loved it. Now they always say that they want "Mimi's soup."

the goods:

1/2 c. onion, chopped

1/2 c. celery, chopped

1/2 c. carrots, chopped

1/4 c. butter or margarine

1/4 c. flour
4 c. chicken broth

1 c. heavy whipping cream

1 pkg. Uncle Ben's 90 second Long Grain & Wild Rice, cooked (follow instructions on packet)

2 c. cooked chicken, shredded

Chop veggies. (I use my food processor!)

Put butter in soup pot and melt. Add veggies and cook until tender.

Add flour and mix. Add chicken broth. Cook until it begins to thicken.

Add cream, cooked rice, and chicken.

Heat through and serve.

**I make this soup whenever I need to bring dinner to families for whatever reasons. It's so fast and easy AND I always get comliments on it as well.

Potato Bacon Soup

the goods:

8 slices of bacon, cooked and crumbled (I use turkey bacon)
1 medium onion, chopped
4 c. potatoes, cubed
1 c.water
1 can cream of chicken
1 ½ cans corn, drained
1 c. lite sour cream
1 ¾ c. milk
½ tsp. salt
Dash of pepper
2 Tbls. chopped or dry parsley

Cook bacon in microwave until crisp.
In saucepan sauté onions until translucent. Add broken up bacon, potatoes, and water. Bring to a boil; COVER and simmer 10-15 minutes or until potatoes are tender.

When potatoes are tender, stir in soup, corn, and sour cream.

Gradually add milk. Add salt, pepper and parsley. Heat to serving temperature. Do not over cook. Serve with grated cheddar cheese on top.

This soup is de-lish! If any of you Texans know miss Cherise...this is one of her recipes. You know it's got to be good!