carol-whidbey-is
Well-known member
to the list. Of course I always add more of this and that taste buds do change.
Black Bean Soup
2 1/2 cups Dry Black Beans
2 Quarts Chicken Broth and 1 1/2 Quarts Water
1-2 Onions Chopped
3 Ribs Celery Chopped
3 Carrots Chopped
6 Cloves Garlic Minced
1-2 Jalapeno Chopped
5-6 Drops Liquid Smoke
1 tsp Pepper
1 Heaping TBSP Mexican Oregano
1 tsp Hungarian Paprika
2-3 tsp Cumin "I like the seeds and toasts then grind"
2 tsp Coriander " the same
3 Bay Leaves
1/2 tsp Thyme
1 tsp Sugar
2-3 TBSP Worchestershire
1 tsp Cider Vinegar
1 Lime
Saute Onions, garlic, carrots, celery and jalapeno about 5 mins. Add all spices saute about 3 mins. Add beans and broth, cook down. If like pull out some of the mixture and then puree the rest. Squeeze lime at the end. Add heat to your taste. Salt to your taste Enjoy!!!!!! Of course I taste and add what I think it needs
Sante Fe Corn Chowder
1 Onion Chopped
3 Ribs Celery Finely Chopped
1 Large Red Pepper Med Chopped
16 Corn Tortillas Chopped
3 Cloves Garlic Minced
1 Jalapeno Finely Chopped (No Seeds)
2 Large boxes or made Chicken Broth
1 " " Water
1 8 oz can Diced Tomatoes
1 tsp basil
2 tsp Cumin
2 tsp Turemeric
2 tsp Asian Hot Sauce
2 1/2 lb Frozen Corn
1/2 cup Cilantro Chopped
Salt to your taste
1/4 cup Olive Oil
1/4 stick Butter
Saute onions, celery, red pepper and jalapeno in butter and olive oil 5mins. Add corn chicken broth, spices and chopped tortillas. Cook 15-20 mins. Remove one big bowl full of soup. Blend the rest with magic wand or blender. Add 1/2 cup Cilantro.
Tomate Bisque
1 Onion Chopped
3 Ribs Celery Chopped
6 Carrots Thinly Sliced
3 Cloves Garlic Minced
1 1/2 Large cans Chicken Broth or made
3 28 0z Can Diced Tomatoes
3 Cans Water
1 Cup Flour
1 1/2 Cup Water
2 TBSP Pure Maple Syrup
1 Cup Cream
1 tsp White Pepper
2-3 tsp Salt
Fresh Basil
1/2 Cup Butter
Saute onion, celery and carrots in butter for 5 mins. Add garlic cook 1 min. Add diced tomatoes, water, chicken broth, salt and pepper. Cook for 30-40 mins until veggies are very tender. Blend with magic wand til smooth. Return to stove. Mix 1 cup flour with 1 1/2 cups water. Through a strainer pour into soup and stir continously til soup thickens. Stir in 1 cup cream, 2 TBSP maple syrup, chopped basil Adjust salt and pepper. If it still taste tang add more cream
When serving add a swirl of pesto thinned down with olive oil.
Black Bean Soup
2 1/2 cups Dry Black Beans
2 Quarts Chicken Broth and 1 1/2 Quarts Water
1-2 Onions Chopped
3 Ribs Celery Chopped
3 Carrots Chopped
6 Cloves Garlic Minced
1-2 Jalapeno Chopped
5-6 Drops Liquid Smoke
1 tsp Pepper
1 Heaping TBSP Mexican Oregano
1 tsp Hungarian Paprika
2-3 tsp Cumin "I like the seeds and toasts then grind"
2 tsp Coriander " the same
3 Bay Leaves
1/2 tsp Thyme
1 tsp Sugar
2-3 TBSP Worchestershire
1 tsp Cider Vinegar
1 Lime
Saute Onions, garlic, carrots, celery and jalapeno about 5 mins. Add all spices saute about 3 mins. Add beans and broth, cook down. If like pull out some of the mixture and then puree the rest. Squeeze lime at the end. Add heat to your taste. Salt to your taste Enjoy!!!!!! Of course I taste and add what I think it needs
Sante Fe Corn Chowder
1 Onion Chopped
3 Ribs Celery Finely Chopped
1 Large Red Pepper Med Chopped
16 Corn Tortillas Chopped
3 Cloves Garlic Minced
1 Jalapeno Finely Chopped (No Seeds)
2 Large boxes or made Chicken Broth
1 " " Water
1 8 oz can Diced Tomatoes
1 tsp basil
2 tsp Cumin
2 tsp Turemeric
2 tsp Asian Hot Sauce
2 1/2 lb Frozen Corn
1/2 cup Cilantro Chopped
Salt to your taste
1/4 cup Olive Oil
1/4 stick Butter
Saute onions, celery, red pepper and jalapeno in butter and olive oil 5mins. Add corn chicken broth, spices and chopped tortillas. Cook 15-20 mins. Remove one big bowl full of soup. Blend the rest with magic wand or blender. Add 1/2 cup Cilantro.
Tomate Bisque
1 Onion Chopped
3 Ribs Celery Chopped
6 Carrots Thinly Sliced
3 Cloves Garlic Minced
1 1/2 Large cans Chicken Broth or made
3 28 0z Can Diced Tomatoes
3 Cans Water
1 Cup Flour
1 1/2 Cup Water
2 TBSP Pure Maple Syrup
1 Cup Cream
1 tsp White Pepper
2-3 tsp Salt
Fresh Basil
1/2 Cup Butter
Saute onion, celery and carrots in butter for 5 mins. Add garlic cook 1 min. Add diced tomatoes, water, chicken broth, salt and pepper. Cook for 30-40 mins until veggies are very tender. Blend with magic wand til smooth. Return to stove. Mix 1 cup flour with 1 1/2 cups water. Through a strainer pour into soup and stir continously til soup thickens. Stir in 1 cup cream, 2 TBSP maple syrup, chopped basil Adjust salt and pepper. If it still taste tang add more cream
When serving add a swirl of pesto thinned down with olive oil.