St. Patrick Day Green!

Always a people pleaser, Tomatillio Soup has long been a family favorite. The perfect blend of flavors is delightful on the palette, and knowing that it's good for you is an added bonus! Enjoy this yummy and delicious soup; easy enough to serve every week, but worthy of serving to company on special occasions.

Tomatillo Soup

2 T. olive oil

1 small onion chopped

2 cloves garlic minced

3 c. chicken broth

1 lb. fresh tomatillos chopped

1 7 oz. can green chilies diced

½ tsp. oregano

½ tsp. ground coriander

¼ tsp. ground cumin

2 cans white chicken (don’t drain)

1 can white beans (don’t drain)

1 can corn (don’t drain)

salt & pepper

fresh lime wedges

white cheese grated (optional)

avocado peeled and chopped

cilantro, chopped

1.  In a stockpot heat oil over moderate heat. Add onion and garlic and sauté until soft. Stir in broth, tomatillos, green chilies, oregano, coriander and cumin. Bring to a boil and simmer for 10 minutes.

2.  Shred chicken with fork.  Add chicken, beans, corn, salt and pepper to stock pot. Simmer for 10 more minutes. 

3.  Serve with lime wedges, white cheese (optional), avocado, and cilantro as condiments.  

Yield: 8 servings

soup it up!

MINESTRONE
Yield: 6 servings.

1 T. olive oil
1/2 cup chopped onion
1/2 t. minced garlic
3 1/2 c. chicken broth
1 3/4 c. Northern white beans (rinsed and drained)
1 1/2 c. water
2/3 c. tomato paste
1 t. Italian seasoning
1/4 t. black pepper
2 c. zucchini (sliced)
1 pkg. frozen mixed vegetables
1/3 c. small macaroni (elbow or shells)

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 1 to 2 minutes or until tender. Stir in broth, beans, water, tomato paste, seasoning and pepper. Bring to a boil. Reduce heat to low. Cover; cook for 10 minutes.

ADD zucchini, mixed vegetables and pasta. Bring to a boil, stirring occasionally. Uncover; reduce heat to low. Cook for 8 to 10 minutes or until vegetables and pasta are tender. Freeze for up to 4 months.

THAW soup overnight in refrigerator. Place partially thawed soup in large saucepan. Warm over medium heat until serving temperature.

autumn

Nothing says fall more than squash. I need to eat more of these. I love them. They love me. We need to get together more often. Take a look at this new dish we tried recently. Wow!

BUTTERNUT SQUASH SOUP

2 TBSP olive oil
1 med sweet onion, chopped
1 cup leek, chopped
2 cloves garlic, minced
1 med. butternut squash, peeled and cut into small cubes (4 cups)
1 apple, cored and chopped
6-7 cups organic vegetable broth
1 bay leaf
1/2 tsp. thyme leaves
1 cup canned coconut milk, shaken well
1/2 tsp. curry
1 can of great northern beans

1. Steam squash for 10-15 minutes until fork slides easily but still firm.
2. Meanwhile, heat the oil in a large heavy-bottomed soup pot and add the onion and leek. Stir occasionally for about 5 minutes, until softened and translucent. Add garlic and cook, stirring frequently for about 1-2 minutes.
3. Add the squash, chopped apple and curry spices. Saute for 5-10 minutes. Add stock, beans, coconut milk, bay leaf and thyme. Cover and simmer for about 30 minutes.
4. Cool the soup and puree in batches using a blender. If soup is too thick, add more broth. Season to taste with real salt or pepper.
Serves 4-6 people.

supper time

The best part about this soup is that....my kids love this! They ask for seconds and thirds until it's all gone. I could eat it every week. Yum Yum

Spinach Barley Soup

2 T. olive oil

1 c. chopped onion

1 c. finely chopped carrot

¼ c. chopped celery

1 can dark red kidney beans, rinsed and drained

8 c. chicken broth

½ t. crushed red pepper

3 T. minced garlic

2 t. rosemary

1 c. uncooked barley

10 c. fresh torn spinach leaves (about 10 oz.)

1 c. fresh tomatoes chopped

¼ t. coarse black pepper

1.  Heat oil in stock pot over medium heat.  Add onion, carrot, and celery.  Saute 4 minutes.

2.  While sauté is underway, measure 1 c. beans, and mash with a fork in a small bowl.  Reserve remaining whole beans.  Set all beans aside.

3.  In stock pot, add broth, red pepper, garlic and rosemary.  Also add mashed beans, whole beans, and barley.  Bring to a boil. 

5.  Reduce heat; simmer on a low boil (medium to medium-low) for 35-45 minutes, or until barley is tender. 

5.  Stir in spinach, tomatoes, black pepper; simmer 5 more minutes. 

 Yield:  8 Servings.  Enjoy!