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Soups |
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Chipotle Black Bean Soup
Ingredients:
Serves 6 to 8
1/8 cup olive oil
2 cups chopped red onion
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
2 cloves garlic, minced
1 TB dried oregano, or 3 TB fresh
1 TB ground cumin
3 chopped canned chipotle chilies
1/8 cup adobo sauce from canned chipotle peppers
12 cups water
1 bay leaf
2 cups (dry) black beans, rinsed
1 TB unsweetened cocoa powder
3/4 cup orange juice
1/2 cup minced fresh cilantro
6 scallions, thinly sliced
Sea salt, to taste
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Mexican Garlic Soup
Ingredients:
Serves 6
1 TB organic extra virgin olive oil
1 head of garlic cloves, peeled and chopped
1/2 baguette, cut into 1/4 inch rounds
2 ancho chiles, stemmed, seeded and finely chopped
4 medium tomatoes, chopped
7 cups vegetable stock, no salt
3/4 tsp salt
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Kabocha Spinach Soup
A reader sent us this lovely soup combining the sweetness of winter squash with savory onion, garlic and baby spinach. The kabocha squash, with its striking jade green rind, makes soup preparation a snap since there's no need to peel the skin. Serve with a thick slice of crusty bread for a warm, satisfying meal.
Ingredients:
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Greek-Style Spinach & Lemon Soup
Fresh with the tang of lemon, this soup puts the traditional Greek culinary coupling of spinach and rice to delicious use. Serve with toasted pita triangles.
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Cream of Mushroom Soup
Ingredients:
2 TB (1/4 stick) butter
3 leeks, halved, thinly sliced (white and pale green parts only)
2 lb mushrooms (button or crimini)
2 garlic cloves, minced
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