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Butternut Ginger Soup
Lentil Curry
Chicken Broccoli Soup

Butternut Ginger Soup
2 butternut squash (abour 4-5 lbs)
2 tbsp olive oil
2 cups thinly sliced onion
1 tbsp pure honey
2 tsp minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) chicken broth (we make it)
Oil baking sheet, preheat oven to 375. Slice the butternuts lengthwise, remove seeds. Place squash cut side down on baking sheet. Bake until soft (45-60min). Remove peel (or scoop out squash with a spoon). Cut into smaller pieces (2 inches or so) if it is in big sections. Heat oil in a large pot. Saute onion, ginger, garlic and cinnamon until onion is soft. (10-15 min). Add honey, squash and 5 cups of broth. Simmer 10 minutes and disgard cinnamon. Puree in a blender (work in small batches) or use a hand held blender to puree in the pot. Season with salt and pepper. Thin with more broth if you wish. YUM!

kidney beans (soak 2 cups dry kidney beans in water overnight, drain, rinse and cook on low for 8 hours (or overnight) until soft (do not add salt - dried beans will never soften if cooked with salt)
6 cups beef broth (cover with water in a crock pot, cook on low, replacing water, 24-48 hours)
1 package frozen lima beans
2 jalapenos, cut in half and seeded
1 onion, chopped
2 large cans tomato juice (we use Harris Teeter brand)
1 tbsp chili powder (from tearific spices)
1 tsp cumin
salt to taste
1 lb browned ground beef
1/2 tsp cayenne pepper (optional)
Put beef broth, lima beans, jalapenos, onion and tomato juice in a large pot to boil. Boil until onion and limas are soft (30 minutes). Add kidney beans, browned beef and spices. Stir and serve with mock cornbread.

Lentil Curry
1 package red lentils (1.5 lbs - you can get these at Kroger's)
1 diced onion
1 tsp coriander
1 tsp cardamon
2 tsp cumin
10 cups chicken broth
salt to taste
green onions and tomato for garnish
Saute onion until soft in olive oil. Add spices (except salt) and stir until fragrant. Add chicken broth and lentils. Simmer covered until lentils are soft (about 15-20 min). Add 1 tsp salt and taste. Add more if you wish (I love salt!). Serve with chopped tomatoes and green onions.

Turkey Broccoli Soup
3 tbsp olive oil
1/4 cup chopped onion
1 tsp dry mustard
1/4 tsp salt
1/4 tsp dried thyme
1/8 tsp black pepper
4 cups chicken broth
1 lbs cooked diced turkey (@ 2 cups)
1 10 oz pack of frozen broccoli florets or fresh chopped broccoli
Saute onion until soft. Stir in spices and chicken broth. Add broccoli and cook until broccoli is tender. Add turkey and cook until warmed.

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