Bean Pot Soup

This is Grandma Andrus' recipe, and it's still a classic at my house.

2 cups pinto beans
1 pound ground beef
1 28-ounce can tomatoes
1/3 cup rice
onion, diced
carrots, sliced
celery, chopped
dried parsley
bay leaves
salt and pepper
3-4 cups water
beef soup base or bullion cubes

Bring pinto beans to a boil.  Remove from heat and let stand one hour.  Pressure cook beans 18 minutes or 16 minutes when using kidney beans with less water.  Brown ground beef and drain.  Add beans and all remaining ingredients.  Bring to a boil then simmer for about 45 minutes, stirring occasionally.  Serve with ketchup if desired.

Tomato Soup

from Gypsy Café in Westwood, Los Angeles

1 tablespoon oil or butter
1 red onion, chopped
1 large baking (russet) potato, baked and peeled
4 cups tomato sauce
1/2 teaspoon baking soda
2 cups half-n-half
2 tablespoons grated Parmesan cheese
1/2 teaspoon chicken soup base or bouillon
1/2 cup hot water
dash of dried oregano

Heat oil or butter in skillet over medium heat.  Add onion and saute until tender, about 5 minutes.  Place onion and potato in a food processor and puree until smooth.  Combine tomato sauce with baking soda in a stockpot or large saucepan, and add half-n-half.  Bring to a boil and simmer 10 to 15 minutes.  Add potato-onion mixture to tomato sauce and cook, stirring occasionally, until thick and smooth.  Add cheese.  Mix chicken base with water and stir into soup; simmer over low heat for 5-10 minutes.  Add dash of oregano before serving.  Approximately 150 calories per cup (using butter and regular half-n-half).

Tuscan Tomato Soup

recipe from Chef's Table restaurant in Orem, UT

3 tablespoons olive oil
2 small-medium onions, small dice
5 cups diced & seeded tomatoes (or 3 14.5-oz. cans diced tomatoes, slightly drained)
2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
Salt & pepper to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely transluscent. Add tomatoes and warm to a simmer. Add chicken stock and bring to simmer. Simmer for 15 minutes to allow for interchange of flavors.

Add whipping cream and pesto. Blend to desired consistency in food processor or blender, or with immersion blender. Adjust seasoning with salt and pepper.

Serve with warm bread or grilled cheese sandwiches.

*Becca's notes: I use cans of fire-roasted tomatoes (Hunt's brand) when I make this soup. I like the depth of flavor they add, plus the little bits of black roasted tomatoes make the soup look more interesting.

*I’ve made this with homemade pesto, and also with a store-bought version from Sam’s Club. I’ve had good luck freezing pesto, so if I buy Sam’s 22-oz. jar I freeze the extra in 1 cup amounts for this soup and in ice cube trays for pasta sauce.

Split Pea Soup with Sausage Balls

1 pound (2¼ cups) green split peas
2 – 2½ quarts water
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon marjoram
1 pound bulk pork sausage
1 cup diced celery
1 cup diced carrots
1 cup diced potatoes
1 cup diced onion

Wash split peas; cull. In large saucepan combine water and seasonings; bring to boil. Add peas gradually so water does not stop boiling. Shape sausage into 1-inch balls (about 28 of them); roll in flour. Drop into soup. Cover; simmer until peas are tender – 2½ to 3 hours. Thirty minutes before serving time, add vegetables; cook until tender.

Hearty Chicken Noodle Soup

from the Lion House Cookbook

½ cup butter or margarine
1 cup flour
3 teaspoons chicken soup base (or about 5 bouillon cubes, omit salt)
3 cans chicken broth
2 cups chopped carrots
2 cups chopped celery (include leaves)
¾ cup chopped onion
2 cans cream of chicken soup
¼ cup evaporated milk or ½ cup whole milk
2 cups cooked diced chicken
4 cups cooked noodles
salt and pepper to taste

Make roux by melting butter in saucepan. Add flour. Bring to boil, stirring constantly. Set aside.

Heat soup base and broth together in large saucepan. Add carrots, celery and onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired. Add cooked chicken and cooked noodles. Add salt and pepper to taste.

Makes 2½ quarts.

Black Bean 'n' Pumpkin Chili

METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4 hours

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

.

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

Note: This is a great recipe for using your leftover holiday turkey. I used cubed chicken breast and it tasted great.

Mexican Black Bean Soup

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, very finely chopped
1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
2 (15-ounce) cans black beans, drained
3 cups chicken stock or canned low-sodium broth
¾ pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons very finely chopped cilantro
Salt and freshly ground pepper
Sour cream and lime wedges, for serving

In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.

Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.

Serves: 4. Total time: 30 minutes.

Heavenly Hearty and Healthy Soup

1 pound uncooked ground turkey
1 cup chopped celery
1/2 cup thinly sliced carrots
2-1/2 cups tomato juice
1 14-1/2-ounce can French-cut green beans, drained
1 cup fresh mushrooms, sliced
1/4-in. thick 1/2 cup chopped tomato
1 tablespoon dried minced onion
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf

In a large skillet, cook the turkey, celery, and carrots until turkey is done; drain. Add to a 3-1/2- to 4-quart electric crockery cooker. Stir in tomato juice, green beans, mushrooms, tomato, dried minced onion, Worcestershire sauce, basil, oregano, garlic powder, sugar, pepper, and bay leaf. Cover and cook on low-heat setting for 6 hours. Remove and discard bay leaf.

Green Chile Chowder

1- 10 ounce package frozen corn (thawed and drained)
1 minced garlic clove
1 tablespoon butter

Melt butter in a pan, add the garlic and brown a little, then add corn until warm.
Then add:

2 - 7 ounce cans of green chile
3/4 cup chicken stock
3/4 cup evaporated milk
1 pound cooked cubed chicken

Bring to a simmer for 10 minutes and serve warm with chopped cilantro and crushed tortilla chips. Makes 4-6 servings