Other recipes in this category
  • Black Bean Soup
    2 c. dry black beans
    2 qts. water
    1 med. onion chopped
    1/2 lb. lean pork cubes
    2 tsp. salt
    3 garlic cloves minced
    1 tsp. dried oregano
    1 can (6 oz.) tomato paste
    Optional toppings thinly sliced
    radishes finely shredded cabbage
    minced
    fresh chili peppers & sour cream
    Rinse beans. In a Dutch oven combine beans and water. Bring to a boil. Reduce heat cover and simmer until beans wrinkle and crack about 1 1/2 hours. Add onion pork salt garlic and oregano. Simmer covered 1 1/2 to 2 hours or until beans and pork are tender.
  • Vichyssoise
    1 lg. onion sliced very thin
    4 med. potatoes sliced very thin
    1 stalk of celery chopped
    2 tsp. margarine or butter
    2 c. of chicken broth
    1/2 tsp. salt
    1/2 tsp. pepper
    1 tsp. dry parsley or 1/4 c. of fresh
    1/4 tsp. marjoram
    1/4 tsp. thyme
    1 c. of half and half
    Simmer until potatoes are soft and blended. Stir in 1 cup of white sauce and simmer another 10 minutes. Stirring constantly. Serve hot or cold.
  • Hearty Bacon Potato Chowder
    8 slices bacon cut into 1 inch pieces
    2 c. cubed 1/2 inch new red potatoes
    1 sm. onion chopped
    8 oz. (1 c.) dairy sour cream
    1 1/2 c. milk
    1/4 c. celery finely diced*
    1 can (10 3/4 oz.) cream of chicken
    soup condensed
    8 oz. can whole kernel corn drained
    1/4 tsp. pepper
    1/4 tsp. thyme leaves
    In 3 quart saucepan cook bacon over medium heat for 10 minutes. Add potatoes and onions. Continue cooking stirring occasionally until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Continue cooking stirring occasionally until heated through (10 to 12 minutes). (*I cook the celery about 5 minutes in microwave before adding to soup.)
  • Black Bean Soup
    4 c. dried black beans
    12 c. broth 1/2 beef 1/2 chicken
    1 onion chopped
    2 cloves garlic mashed
    1 tbsp. comino
    3 tbsp. chopped cilantro
    Garnish fried tortilla chips grated
    Monterey Jack cheese chopped
    green onions sour cream
    Combine all ingredients in a large pot cover and cook 3 to 4 hours on low heat until beans are soft. Puree and place back in the pot and thin to desired consistency with extra beef or chicken broth.
  • Corn Chowder
    6 slices bacon diced
    1/2 c. finely chopped onion
    2 c. diced raw potatoes
    1 1/2 c. water
    2 tsp. salt
    1/8 tsp. pepper
    2 c. cream style corn
    2 tbsp. oleo melted
    2 tbsp. flour
    3 c. milk
    Parsley shredded cheese corn chips
    Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent not brown. Cook potatoes in the water with salt sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour stir in milk and cook until slightly thickened. Add to corn mixture sprinkle parsley shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.