Category Archives: Soups

Anasazi & Pinto Beans with Hominy & Green Chiles

Anasazi & Pinto Beans with Hominy & Green Chiles

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Beans and Hominy.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican

Servings	Prep Time
8 people	20 minutes

Cook Time

3 Hours

Servings Prep Time 8 people 20 minutes

Cook Time 3 Hours

Anasazi & Pinto Beans with Hominy & Green Chiles Print Recipe Beans and Hominy. CourseMain Course, Side Dish, Soup CuisineAmerican Servings Prep Time 8 people 20 minutes Cook Time 3 Hours Servings Prep Time 8 people 20 minutes Cook Time 3 Hours

Ingredients

• 1 1/2 cups Dried anasazi beans
• 1 1/2 cups Dried pinto beans
• 10 cups Water
• 1 tsp salt
• 3 cups Dried indian hominy
• 3 each ea Green anaheim chiles

Servings: people

Instructions

1. Soak the beans overnight in water to cover.
2. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
3. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
4. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.

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Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings

Print Recipe

Bean stew with dumplings.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6 people	45 minutes

Servings Prep Time 6 people 45 minutes

Anasazi Bean Stew With Cornmeal Dumplings Print Recipe Bean stew with dumplings. CourseMain Course, Side Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

Bean Stew

• 1 1/2 cups anasazi beans or pinto beans
• 3 cups Water
• 2 cups onions Chopped
• 1 cup celery Chopped
• 1 1/2 cups carrots Sliced
• 1 each kombu strips, rinsed
• 1/2 cup whole kernel corn
• 3 each Bay leaves
• 2 tsp dried savory
• 2 cup tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp low-sodium tamari

Cornmeal Dumplings

• 1/2 cup cornmeal
• 1/4 tsp sea salt
• 1/8 tsp baking powder
• 5 1/4 oz extra-firm silken tofu

Servings: people

Instructions

1. Combine beans, water, onions, celery, carrots, kombu, corn, bay leaves, savory and tomato puree in a large soup kettle.
2. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
3. Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
4. While the stew is cooking, prepare the dumpling dough (below).
5. Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
6. Remove dumplings with a slotted spoon to a serving bowl.
7. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
8. Serve immediately.
9. Delicious with cooked greens and a tomato salad.

Dumplings

1. Cornmeal Dumplings: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
2. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.

Recipe Notes

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.

 

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Anasazi Beans With Juniper

Anasazi Beans With Juniper

Print Recipe

Anasazi or Pinto beans with Juniper

• CourseSide Dish, Soup
• CuisineAmerican

Servings

6

Servings 6

Anasazi Beans With Juniper Print Recipe Anasazi or Pinto beans with Juniper CourseSide Dish, Soup CuisineAmerican Servings 6 Servings 6

Ingredients

• 2 cups Anasazi or pinto beans Dried
• 10 each Coriander seeds
• 8 each Juniper berries
• 1 each onion small
• 1 tbsp Sunflower oil or light olive oil
• 1 tsp red chile Ground
• 1 tsp Mexican or Greek Oregano Dried
• 2 1/2 Quart Water
• salt

Servings:

Instructions

1. You can find juniper berries in the spice section of specialty food markets.
2. Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
3. Bruise the seeds and berries in a mortar, and chop the onion into small squares.
4. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
5. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
6. When done, check the seasoning.
7. Serve the beans in a bowl with the broth.

Recipe Notes

There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

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Apple Barley Soup

Apple Barley Soup

Print Recipe

Apple and Barley make a wonderful soup.

• CourseSoup
• CuisineAmerican

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Apple Barley Soup Print Recipe Apple and Barley make a wonderful soup. CourseSoup CuisineAmerican Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 2 each onions Large, thinly sliced
• 2 Tbsp vegetable oil
• 3 1/2 Cups Vegetable Stock
• 1 1/2 Cups apple cider vinegar
• 1/3 Cup Pearl barley
• 2 each carrots Large, and diced
• 1 Tsp Thyme.
• 1/4 Tsp Dried marjoram
• 1 Each Bay Leaf
• 2 Cups Apples Unpeeled and chopped
• 1/4 cup Fresh parsley minced
• 1 Tbsp lemon juice
• 1/4 Tsp salt

Servings:

Instructions

1. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned.
2. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
3. Cover and cook for one hour or until barley is tender.
4. Add apples, parsley and lemon juice.
5. Cook for 5 minutes or until apples are slightly soft.
6. Discard bay leaf and serve.

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Apple Beet Borscht

Apple Beet Borscht

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Apple Beet Borscht is a German version of Borscht

• CourseSoup
• CuisineRussian
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Cook Time

180 minutes

Servings Prep Time 6 people 30 minutes

Cook Time 180 minutes

Apple Beet Borscht Print Recipe Apple Beet Borscht is a German version of Borscht CourseSoup CuisineRussian Skill LevelMedium Servings Prep Time 6 people 30 minutes Cook Time 180 minutes Servings Prep Time 6 people 30 minutes Cook Time 180 minutes

Ingredients

• 3 oz Tomato paste
• 4 cups Vegetable Stock
• 1/4 each green cabbage Medium, thinly sliced
• 2 each carrots julienned
• 1 Clove garlic minced
• 3 each Beets julienned
• 1 onion Medium, thinly sliced
• 2 cup apple cider vinegar
• 1/4 cup Tamari
• 1/4 cup Sherry
• 2 tbsp Molasses or honey
• 1 tbsp Dried dill
• 2 tssp Dried basil
• 1 tbsp Caraway seeds
• 1 tbsp Canola oil

Servings: people

Instructions

1. Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot.
2. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally.
3. Puree one-third of the soup in food processor; return puree to the pot and mix thoroughly.
4. Serve hot or cold with a dollop of Sour Cream.

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Tomato Bisque with Tofu

Tomato Bisque with Tofu

Print Recipe

A version of Tomato Bisque made with Tofu.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Tomato Bisque with Tofu Print Recipe A version of Tomato Bisque made with Tofu. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 1 Package tofu Soft, drained
• 1 Can Tomatoes 20oz
• 1 1/2 tbsps olive oil
• 1 each onion Thinly Sliced
• 3 cloves garlic Pressed
• 1 tsp salt
• 1 tbsp cornstarch
• 2 c Water
• 1 Each Tomato Large, Chopped
• 1 Stalk celery Finely Chopped
• parsley for garnish

Servings:

Instructions

1. Blend tofu & canned tomatoes in blender or food processor until smooth.
2. In a saucepan, saute onion & garlic in oil until onion begins to brown. Add salt. Remove from heat.
3. Dissolve cornstarch in 1 c of cold water & pour into sauteed onion & garlic mixture.
4. Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat & let simmer for 5 minutes.
5. Add tofu mixture, chopped fresh tomato, celery & the remaining water. Heat on medium for 10 minutes.
6. Serve immediately.

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Italian Tomato Bisque

Italian Tomato Bisque

Print Recipe

An Italian version of Tomato Bisque.

• CourseSoup
• CuisineItalian
• Skill LevelMedium

Servings	Prep Time
4 people	30 minutes

Servings Prep Time 4 people 30 minutes

Italian Tomato Bisque Print Recipe An Italian version of Tomato Bisque. CourseSoup CuisineItalian Skill LevelMedium Servings Prep Time 4 people 30 minutes Servings Prep Time 4 people 30 minutes

Ingredients

• 2 pounds Roma Tomato
• 1 each onion medium, sliced thin
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 2 Clove garlic Whole
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons basil fresh, chopped fine
• 1/2 pint half and half
• 1 cup milk
• 2 tablespoons chives chopped
• 1/2 cup dry red wine -- -- optional, one you would actually drink

Servings: people

Instructions

1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
2. Saute onion in butter a few minutes, then add all ingredients except the milk and cream.
3. Simmer for about 25 minutes, and remove the cloves.
4. Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.)
5. Heat up in a saucepan and sprinkle chives on top before serving.

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Tomato Bisque

Tomato Bisque

Print Recipe

A great start to any meal, or a wonderful snack.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Tomato Bisque Print Recipe A great start to any meal, or a wonderful snack. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 2 lb Ripe tomatoes or 2 15-oz cans, chopped
• 1 each onion Medium, thinly sliced
• 1 tb butter
• 1 Bay Leaf
• 1 tb brown sugar heaping
• 2 ts basil Finely chopped fresh or 1tsp dried
• 2 Cloves garlic Whole
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pint half & half
• 1 cup milk
• 6 each Croutons Large, buttered
• 2 tablespoon chives Chopped

Servings: people

Instructions

1. Peel and seed tomatoes.
2. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
3. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree.
4. Strain. Add cream and milk and heat through.
5. Serve topped with toasted buttered croutons. Sprinkle with chopped chives.

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Hot Vegetable Broth

Hot Vegetable Broth

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Fresh Vegetable broth is a wonderful base for many homemade soups and stews.

• CourseSoup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 people	60 minutes

Servings Prep Time 6 people 60 minutes

Hot Vegetable Broth Print Recipe Fresh Vegetable broth is a wonderful base for many homemade soups and stews. CourseSoup CuisineAmerican Skill LevelEasy Servings Prep Time 6 people 60 minutes Servings Prep Time 6 people 60 minutes

Ingredients

• 1 Cup Cabbage shredded.
• 1 Cup carrots chopped.
• 1/2 Cup onions chopped.
• 1 Cup garlic Chopped.
• 1/2 Cup Turnips chopped.
• 1.2 Cup celery peeled and chopped.
• 1/4 Cup Green New Mexican Chiles chopped.
• 1 Quart Canned Tomatoes.
• 1 Quart Water

Servings: people

Instructions

1. Make a broth of shredded cabbage, carrots, onions, garlic, turnips, chopped celery, chiles, canned tomatoes and water. Cook thoroughly until vegetables are cooked, strain, and serve hot with a spoonful of cooked rice in a soup bowl, or use as a base to another recipe that calls for Vegetable Broth.

Recipe Notes

Variation: For Vegetable Soup, leave all
the vegetables in without straining.

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Chile Bisque

Chile Bisque

Print Recipe

Mexican Mild Chile Bisque

• CourseAppetizer, Soup
• CuisineMexican
• Skill LevelEasy

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Chile Bisque Print Recipe Mexican Mild Chile Bisque CourseAppetizer, Soup CuisineMexican Skill LevelEasy Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 1 Cup Red Chile Pulp
• 1 Cup rice Cooked
• Liquid Hot Sauce
• salt
• 1 each Egg
• 1/2 Cup Cream
• 1 Quart milk heated
• Toast Squares

Servings: people

Instructions

1. Combine the pulp and the rice in a blender or food processor and make a smooth sauce. Season this sauce highly with the hot sauce and add salt to taste.
2. Beat the egg with the cream and add to 1 quart of hot milk. Blend the chile rice mixture into the milk, heat, and serve over toast squares.

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