Tortilla Soup

(picture courtesy of Martha Stewart)

This is another recipe from my Everyday Food magazines. This is the best one I have come across because it is so quick and easy (not to mention Yummy) and can be used as a food storage meal. I made a few little changes, but it s pretty close to the original recipe.

Ingredients
Serves 4
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
3 cups vegetable broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
Crushed tortilla chips

1 tablespoon fresh lime juice, plus lime wedges for serving

1-2 Avocados diced

Directions
In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, and corn ; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. (I don't like my chips to be soggy so I skip this part and just use them as a topping) Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges, avocado, and if desired, more chips.

Vegetable Soup

(gross picture)

I know that no one really needs a vegetable soup recipe but this one turned out really good, so I have to share.

Ingredients:

2-3 T olive oil

1 small yellow or white onion

2-3 minced garlic cloves

6 c vegetable broth

2 c nappa cabbage chopped

2 c green beans cut into bite sized pieces

2 carrots sliced

2 T tomato paste

1/2 t oregano

fresh ground pepper

Directions:

Heat oil over med-high heat. Cook onions and carrots until onions are tender Add garlic and cook until fragrant. Add remaining ingredients and bring to a boil. Reduce heat to simmer, cover, and cook for 15 minutes.

delicious served with french bread

Potato Chowder

This is my favorite potato soup. Perfect for colder weather. Also a perfect recipe for those times that I don't want to eat what I had planned on making. I always have these ingredients in my fridge and cupboard. Also a great way to use up last nights left over veggies.

Ingredients:

Olive oil

1 onion diced

about 4 lbs of potatoes peeled and cubed

salt and pepper to taste

whole milk

1-2 cups grated cheese

chopped cooked veggies (any kind you like) or you can boil them with the potatoes

Directions:

-saute onion in oil until soft

-add salt, pepper and the potatoes, and veggies if you are using raw

-add enough water to just cover potatoes and lightly boil just until potatoes are cooked (don't over boil)

-Pour off at least half of the water from pot

-add cheese and veggies (if not already in the pot)

-add milk to desired consistency

Butternut Squash Soup

I need to remember to take pictures of my meals from now on. Next time I make this soup I will take a pic and add it to this post but for now this picture of a butternut squash will have to do.

I first had this soup at Stephanie's house and I loved it. I have always loved squash but had never tasted butternut squash. It immediately became and remains my favorite.



Ingredients:
1 butternut squash
1 yellow or white onion diced
2 T butter
about 2 cups water
1-2 cups milk
salt and freshly ground pepper

Directions:
-preheat oven to 375
-cut squash in quarters, scoop out seeds and place cut side down in baking dish with 1 inch of water.
-bake 45min to 1 hour, till soft
-melt butter in large pot, add onion and cook till lightly brown over med-high heat.
-peel and cube squash, then add to pot with salt and pepper
-add water to pot just to cover and simmer for 15 minutes
-puree soup in blender or food processor (or use a potato masher if you like chunky soup)
-return to pot and add milk until desired consistency
-salt and pepper to taste

I served this soup with salad (spring mix, dried cranberries and pine nuts) and homemade french bread ( I will post that recipe soon)

My meat loving father and brother loved it!