Soup Recipes
 Black Bean Chili
Ingredients:
2 Chicken Breasts, cubed
1 large onion, diced
1/2 teaspoon garlic, minced
2 carrots, peeled and grated
2 cups black beans *
1 cup tomatoes, diced
1/2 cup mild green chilies, chopped
1 cup chicken broth
1 1/2 Tablespoons Cumin
2 bay leaves
Salt, pepper, and hot sauce to taste
Montery Jack cheese, grated
Directions:
In a heavy soup pot, add 1 TBLS vegetable oil and cook chicken. Add the onion and garlic and carrots, cook until tender.
Add the remaining ingredients (except the chesse). Bring to just under a boil. Reduce heat and simmer for 1 1/2 hours.
Serve warm, garnish with the cheese
* I use my Cuban Black Beans for this recipe. Yummy! You can use canned black beans.
Clam Chowder
Ingredients:
1 cup onion, finely diced
1 cup celery, finely diced
1/2 cup cooked bacon, coarsely chopped
1 stick margarine
1 cup flour
5 cups clam juice (works good with 1/2 clam juice and half chicken broth!!!)
3 6/12 oz cans of chopped clams
8 oz cooked potatoes, cubed ( I used more than this cuz Paul like his soups to be thick, real hearty! ) (I used 4)
1/2 cup milk
1/2 cup light cream(1/2&1/2 works-fat-free kind!)
1 tsp salt
Pepper to taste
Serve with crackers
Directions:
Heat clam juice in large pan.
In another pan, melt margarine on med-high heat. Add celery and onion...saute for about 3 minutes. Add bacon and flour...stir continuously for 5 minutes.
Increase heat on juice to medium-high. With wire whisk add roux mix from step 2 to juice. Stir constantly to break up any lumps that form.
Add clams (with liquid they are packed in)...stir. Add potatoes.
Add milk and cream, salt to taste.
Decrease heat to med-low and simmer for 20 minutes
ENJOY!!!
Peanut Soup
Serves 4
Ingredients:
3 cups Chicken Soup Stock or canned chicken broth
1 yellow onion, peeled and chopped
2 carrots, unpeeled and sliced
1/4 cup uncooked rice
1/2 teaspoon salt
1/8 teaspoon cayeene pepper or more to taste
1/2 cup peanut butter
Directions:
In a 2-quart saucepan simmer the chicken stock, onion, and carrots, covered, for 30 minutes. Puree all in a foodblender or food processor and return to the pan. Add the rice, salt, and cayenne pepper; cover and simmer for an additional 20 minutes, or until the rice is tender. Stir in the peanut butter and serve.
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