soup potSoups



BUTTERNUT CHOWDER WITH SWEET CORN AND ROASTED PEPPERS

(4 servings, 245 calories per serving)
1 teaspoon sweet butter
1/3 pound peeled butternut squash, cut to 1/2-inch dice (about 1 1/2 cups)
5 medium scallions, topped and minced
1 teaspoon dried basil or 1 tablespoon of fresh basil (I don't use this)
1/2 cup chicken stock
1 cup corn, fresh or frozen kernels
2 roasted sweet peppers, chopped
2 cups milk
Pinch of salt
Coarsely grated cheddar cheese for sprinkling

Combine the butter, squash, scallions, basil and stock in a deep 9-inch glass pie dish. Cover with vented plastic wrap and microwave on full power for about 5 minutes, stopping midway to stir.
Add in the corn and peppers and microwave until the squash is just tender, about 2 minutes more. Let stand while you prepare the liquid.
Pour the milk into a 2-cup measure and microwave uncovered on full power until hot, about 2 minutes. Combine with the vegetables and the salt and pour into bowls.
Sprinkle with the cheddar and serve hot. Great with corn bread.
(In the crockpot I cook the squash in the chicken broth, which takes several hours. Then I add the other stuff, except the milk, which I add at the end.)


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MONK'S BEANS

Submitted by Cindy Tarsi

* Exported from MasterCook * )

Recipe By : Robert Williams
Serving Size : 8
Categories : Beans Soups
Vegetarian Crock-Pot

4 cans Black Beans, canned -- undrained
2 cans Tomatoes, Canned -- whole, undrained
1 large Onion -- finely chopped
2 cloves Garlic -- or more, to taste
2 Tbsp Green Peppercorns -- in brine*
2 tsp Ground Cumin

Cook beans, tomatoes, and onion in crockpot on low all day, until onion is done.
Add garlic, green peppercorns, and cumin 1/2 hour before serving.
Serving Ideas : Serve with cornbread.
NOTES : You can find green peppercorns in brine right next to the capers. But be *sure* to get the peppercorns and not the capers, as only green peppercorns will do.

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VEGETABLE SOUP

Submitted by Mary Clarfeld

8 cups water
3-4 cubes chicken stock (or vegie soup base)(use 3 cubes for less salty soup)
1 diced onion
fresh garlic(1 or more cloves)
1 med sweet potato, peeled and cubed
1 small white potato, peeled and cubed(or parsnip is good too)
8 oz green beans, cut up
2 med zucchinis, cut into half slices
1 lb Swiss chard, cut up(I didn't use stems)(I also used red chard, don't know the difference)
1 can cannelini beans
1 pkg fresh or frozen cheese tortellinis

Cook til done! Serve with grated parmesan and some good bread.

I sauteed the onion & garlic first but you don't have to, you can just dump it all in together.
I also cooked the potatoes a little earlier than the rest.
Put the chard in last, it doesn't take long.

It was quick, filling and very delicous. Makes enough for 8, leftovers are good heated up in microwave.
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