Black Bean Soup

Wow. This is - wow. I was skeptical. I don't usually go for soups with the main ingredient being beans or pea. Some weird food aversion, can't explain it, don't know why, that is just how I am. My husband however mentioned that HE would be willing to try it. SOLD. Anytime I can get him to agree to eat something new I jump at it. So last night after we put the family circus to bed I whipped this up real quick. Which is another major plus to this soup, easy and quick, we're all about that. This soup is really loaded with flavor. It's amazing! Amazing I tell you. Okay, I was starving by the time we finally got to eat so that may be part of why it was so amazing, but I promise you that you will not be disappointed with this. I'm all about these ladies recently, this is one of theirs.

1 Tbsp. olive oil
4 cloves garlic, roughly chopped
3/4 c. diced carrots (about 2 med. carrots)
3/4 c. diced celery (about 2 ribs)
1 c. diced onion (about 1 small-med onion)
2 cans black beans, rinsed and drained
1- 3.5 oz. can green chilies
2 cans low-sodium beef broth
1 tsp. Kosher salt
1/8 tsp. black pepper
1/2 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. dry oregano leaves
1 bay leaf
juice of 1 lime
Optional toppings : sour cream, tortilla chips, grated cheese, chopped cilantro

Place a large stock pot on the stove-top and set to medium-high heat. when pan is warm, add olive oil. Add carrots, celery, onion and garlic and saute 4-5 minutes. Add in the black beans, chilies and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano and bay leaf. Simmer uncovered for about 20 -25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup. Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from 1 lime and pulse to combine. Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 c. of soup.

Cream Cheese Chicken and Vegetable Soup

I love creamy soups! They are one of my fond childhood memories of autumn time. Mom's potato soup, tomato soup and vegetable chowder. Oddly enough I don't have a recipe for any of them. A problem I will soon remedy. In the mean time, this was a great substitute. The cream cheese makes it SO smooth and creamy. You'll love it.

*From My Kitchen Cafe

2 Tbsp. butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 diced carrots
3 c. chicken broth
2-3 potatoes, peeled and finely diced (I used red potatoes and left the skin on)
1 c. milk
4 Tbsp. flour
1 - 8oz. pkg cream cheese
2 -3 boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onions, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook partially covered, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. Soften the cream cheese in the microwave until it is very soft / melty. Place the unwrapped cream cheese on a plate and microwave for 1 minute at 30% power. (I did it for 2 minutes, checking after the 1 minute.) You'll want it really, really soft so that it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper.

Chicken Noodle Soup

2 -3 chicken breasts

6 -8 cups of water
2-3 stalks celery, sliced

2- 3 carrots, sliced
2 -3 potatoes, peeled & diced

1 onion, chopped
2 c. uncooked egg noodles

chicken bouillon
Salt & pepper to taste

In a large pot boil chicken in water with 1- 2 tsp. of chicken bouillon until done. Remove chicken from broth and shred. Return shredded chicken to broth along with celery, carrots, potatoes, onion and noodles. Boil for 15-20 minutes or until vegetables are cooked at a soft stage. Salt and pepper to taste.

*Sometimes if too much of the broth boils off, I add a can of chicken broth, or more water with bouillon.

Mexican Beef Stew

1½ lb. ground beef
1 large onion, chopped

½ tsp. garlic powder or 2 garlic cloves, minced

1 can tomato soup

1 c. water

1 can beef broth

2 Tbsp. chili powder

3 medium potatoes

1 can corn, drained

shredded cheddar cheese

In a skillet, cook beef, onion and garlic until browned. Pour off fat and transfer beef into large pot. Add tomato soup, beef broth, water, chili powder and potatoes. Heat to a boil then cook over low heat for 15 minutes or until potatoes are tender. Add corn and heat through. Top with cheese and sour cream. Yields 6 servings.