West African Peanut Soup

from Starting with Ingredients by Aliza Green

West African Peanut Soup

2 Tbs vegetable oil
1 large onion, chopped
1 Tbs chopped garlic
1 Tbs chopped ginger root
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground cinnamon
pinch ground cloves
pinch cayenne pepper
1 (15 oz) can chopped plum tomatoes or 2 cups fresh tomatoes, diced
2 large yams, peeled and cut up
6 cups vegetable (or chicken) stock, simmering
3/4 cup roasted peanuts
1/2 cup peanut butter, creamy or crunchy
1/2 bunch cilantro, leaved chopped
salt and pepper to taste
diced fresh tomato, cilantro, or chopped roasted peanuts for garnish

Heat the oil in a large Dutch oven over medium heat. Saute the onion until lightly browned, about 8 minutes. Stir in the garlic, ginger, cumin, coriander, cinnamon, cloves, and cayenne. Saute together 2 to 3 minutes to release their fragrance. Stir in the tomatoes and yams and continue to cook about 5 minutes, stirring occasionally to meld the flavors.

Add the hot stock and peanuts, bring to a boil, reduce heat, and simmer for 30 minutes. Remove the soup from the heat. Using a food processor, blender, or immersion blender, puree the soup until smooth. For extra-smooth soup, strain it through a sieve. Return the soup to the saucepan. Whisk in the peanut butter and cilantro, season with salt and pepper, and heat through. Top each serving with garnishes and serve piping hot.

Serves 8

Zesty Black and White Bean Chili

from the Pillsbury Complete Cookbook

Zesty Black and White Bean Chili

1 cup chopped onions
1 garlic clove, minced
¼ cup all-purpose flour
1 to 2 tsp chili powder
½ tsp cumin
1 ½ cups milk
2 (9 oz) packages frozen shoepeg white corn
15.5 oz can great northern beans, drained
15 oz can black beans, drained
14.5 oz can chicken broth
4.5 oz can chopped green chilies, undrained


Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic and cook until onions are tender.

Gradually stir in flour, chili powder, and cumin. Gradually stir in milk. Add remaining ingredients.

Bring to a boil, constantly stirring. Reduce heat to low and simmer 15 minutes or until thickened, stirring occasionally.

Serves 5 (1 1/3 cup servings)

Potato Florentine Soup

from Moosewood Restaurant New Classics by the Moosewood Collective

Potato Florentine Soup

1 Tbs olive oil
2 cups chopped onion
1/2 tsp crumbled dried rosemary or 1 tsp minced fresh
4 cups diced potatoes
1 tsp salt
4 cups water or vegetable stock
10 oz rinsed, stemmed, and chopped fresh spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup Neufchatel cheese
1/2 cup grated Fontina, Parmesan or sharp Cheddar cheese
2 cups milk
1/2 tsp ground black pepper

In a soup pot, combine the oil, onions, and rosemary. Cover and cook over medium heat for 10 minutes, stirring often. Add the potatoes, salt, and water or stock and bring just to a boil. Lower heat, cover, and simmer for about 10 minutes, until the potatoes are tender.

With a slotted spoon, remove and set aside 2 cups of the cooked potatoes. To the soup pot, add the spinach, basil, and parsley and cover and cook for 1 to 2 minutes, until the spinach is wilted but still bright green.

In a blender, purée the reserved potatoes with the Neufchatel, grated cheese, milk, and pepper. Stir the purée back into the soup and reheat gently.

Curried Spinach Pea Soup

from Moosewood Restaurant New Classics by the Moosewood Collective

Curried Spinach Pea Soup

5 cups water
2 tsp salt
4 cups diced potatoes
8 garlic cloves, peeled and left whole
1 Tbs vegetable oil
4 cups chopped onions
1 1/2 Tbs grated fresh ginger root
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 tsp cayenne, or to taste
1/4 tsp ground black pepper
1 1/2 Tbs fresh lemon juice
3 cups frozen peas (about 15 oz)
4 cups packed fresh spinach, rinsed and large stems removed
1 3/4 cups reduced fat coconut milk (about 14 oz can)
fresh cilantro (optional)

Bring the water and salt to a boil in a large soup pot. Ease in the potatoes and garlic, cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, in a large saucepan, warm the oil. Add the onions and sauté on medium heat, stirring frequently, until translucent, about 10 minutes. Stir the ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and black pepper into the sautéed onions. Add the lemon juice and 1 cup of the potato cooking liquid, cover, and simmer for about 5 minutes.

Tranfer the onion mixture to the pot of the undrained cooked potatoes. Add the peas and spinach, cover, and cook for about 5 minutes, until the spinach is wilted. Stir in the coconut milk. In a blender, purée the soup in batches until smooth and creamy. Reheat gently and serve with cilantro, if desired.

Carolina Vegetable Soup

from Moosewood Restaurant New Classics by the Moosewood Collective

Carolina Vegetable Soup

3 Tbs vegetable oil
2 cups onions, chopped
3 garlic cloves, minced or pressed
1 cup carrots, peeled and chopped
1 cup sweet potatoes, peeled and cubed
1/2 cup celery, chopped
1 1/2 cups zucchini, chopped
1 cup fresh, frozen, or canned lima beans
3/4 cup frozen corn kernels
1 1/2 cups fresh tomatoes, chopped
1/2 tsp fresh thyme or 1/4 tsp dried
1/4 cup barbecue sauce
4 cups water
1 tsp salt
1/2 tsp ground black pepper
2 Tbs fresh parsley, chopped
Tabasco sauce or other hot sauce
2 Tbs fresh basil, chopped (optional)
scallions, chopped

In a large soup pot, warm the oil on medium heat and sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and sauté for 3 minutes. Add the zucchini, lima beans, corn, tomatoes, thyme, and barbecue sauce. Stir for a minute and then add the water, salt, and black pepper.

Cover and bring to a boil; then reduce the heat to low and cook for 20 minutes. About 5 minutes before serving, add the parsley, Tabasco sauce, and (if you wish) basil. Sere topped with chopped scallions.

Serves 6

Taco Soup

from me! I received a packet of Taco Soup mix by Homemade Gourmet from one of my students (teachers love the edibles) and this recipe was inspired by that. Enjoy!

Taco Soup

Taco Seasoning
2-3 tsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
pinch crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 tsp cumin
½ tsp salt
½ tsp black pepper

Soup
15.25 oz can of corn, undrained
14.5 oz can diced tomatoes, undrained
1 can or broth
15.5 oz can pinto beans, undrained
4 oz can chopped chilies, undrained

Combine all ingredients in a medium sauce pan. Bring to a boil; simmer for 20 minutes.

Top with crushed tortilla chips, sour cream, shredded cheese, avocados, tomatoes and serve with cornbread, if desired.

Chicken and Chorizo Soup

from Cooking Around the Clock by Rachael Ray

Chicken and Chorizo Soup

¾ lb chicken
salt and freshly ground black pepper
½ lb chorizo sausage
2 Tbs extra virgin olive oil
2 cloves garlic, smashed
1 small red pepper, chopped
4 small red-skinned potatoes, diced
15 oz can dark red kidney beans, drained
2 tbs hot sauce
15 oz chopped fire-roasted tomatoes
1 quart chicken broth
1 bag red or blue corn tortilla chips, crushed
2 cups smoked cheddar cheese, shredded
chopped scallions, for garnish
chopped cilantro, for garnish
fresh thyme, for garnish

Chop chicken into bite sized pieces and season with salt and pepper. Dice chorizo. Heat a medium soup pot over medium-high heat. Add oil and chicken to pot. Lightly brown chicken for 2 minutes, then add chorizo and garlic. Cook for another 2-3 minutes.

Add peppers, onions, and potatoes to pot. Cook for 5 minutes then stir in beans, hot sauce, and tomatoes. Add chicken broth and bring to a bubble.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Preheat the broiler.

Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortilla chips and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs, if desired.

Stuffed Cabbage Soup

from Rachael Ray and the Food Network website

Stuffed Cabbage Soup

4 Tbs extra virgin olive oil
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1½ lbs ground meatloaf mix (combo of beef, pork, veal)
½ tsp allspice
1½ tsp coriander
2 tsp smoked paprika
salt and pepper
1 bay leaf
1 onion, chopped
2 garlic cloves, minced
1 carrot, thinly sliced with vegetable peeler and then finely chopped
½ to ¾ head Savoy cabbage, thinly sliced
1 28 oz can diced tomatoes
1 cup tomato sauce
handful of flat-leaf parsley, chopped
3 Tbs dill, finely chopped

Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.

Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper.

Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Canadian Cheese Soup with Pumpernickel Croutons

from Cooking Light magazine

Canadian Cheese Soup with Pumpernickel Croutons

3 1 oz slices pumpernickel bread, cut into ½-inch cubes
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stalk, quartered
1 tsp butter
¾ cup all-purpose flour
2 16 oz cans broth, divided
3 cups milk
½ tsp salt
½ tsp paprika
½ tsp freshly ground black pepper
1 ½ cups shredded sharp cheddar cheese (6 oz)

Preheat oven to 375°.

Place bread cubes on a pan and bake for 15 minutes or until toasted.

While the croutons bake, combine onion, carrot, and celery in food processor and pulse until chopped. Melt butter in a large skillet over medium-high heat. Add vegetables; sauté 5 minutes or until tender.

Lightly spoon flour into dry measuring cup and level with a knife. Gradually add 1 can of broth to flour in a medium bowl; stir well with a whisk. Add flour mixture to pan. Stir in remaining can of broth; bring to a boil. Reduce heat to medium and cook 10 minutes or until thick.

Stir in milk, salt, paprika, and pepper; cook for 10 minutes. Remove from heat; add cheese and stir until cheese melts. Ladle soup into bowls and top with croutons.