SOUP RECIPES

Ingredients:

• 1 medium sweet red pepper, chopped
• 2 celery ribs, chopped
• 1 small onion, chopped
• 1 tablespoon canola oil
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (4 ounces) chopped green chilies
• 3/4 teaspoon ground cumin
• 1-1/2 cups cooked instant brown rice
• 6 tablespoons reduced-fat sour cream

Directions:

In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened. Divide rice among six soup bowls; top with soup and sour cream. Yield: 6 servings.

Ingredients:

• 1 tablespoon butter
• 3 cloves garlic, minced
• 2 stalks of celery, chopped fine
• 2 carrots, finely diced
• 1 onion diced
• 3/4 teaspoon dried rosemary
• 2 cups chicken stock
• 2 potatoes cut into small cubes
• 2 tomatoes, chopped
• 2 tablespoons tomato paste
• 3 tablespoons flour
• 3 cups milk
• 1 cup broccoli, chopped
• 2 cups fresh spinach, chopped
• salt and pepper to taste

Directions:

1. Melt butter over medium heat in a large pot.
2. Cook garlic, celery, onions, carrots and rosemary until onions are softened (about 5 minutes).
3. Add stock and potatoes.
4. Bring to a boil. Lower heat to medium and cook with lid on for about 8 minutes to cook potatoes, stirring often.
5. Add tomatoes and tomato paste and stir to mix well. Cook, covered, for 5 minutes.
6. Whisk flour into milk and stir gradually into the pot (make sure heat is at medium).
7. Add broccoli. Cook for 5 minutes until broccoli is just done.
8. Add spinach and cook until just wilted, stirring often. Season with salt and pepper to taste. (You will probably not need much salt if you use prepared broth or dried broth cubes so taste it first).

Ingredients:

• 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
• 3 tablespoons unsalted butter
• Heavy pinch kosher salt, plus additional for seasoning
• 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
• 1 quart vegetable broth
• 1 cup heavy cream
• 1 cup buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon snipped chives

Directions:

1. Chop the leeks into small pieces.
2. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
3. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
4. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.