BLACK BEAN CHILI WITH CILANTRO

1/4 cup dry sherry OR chicken broth(from a 32 oz carton)
1 tbs olive oil
2 lg onions, chopped (2 cups)
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 (15 oz) cans black beans, drained, rinsed
2 cups chicken broth (from a 32 oz carton)
1 lg tomato, chopped (1 cup)
2 tbs finely chopped garlic
2 tbs honey
2 tbs tomato paste
4 tsp chili powder, or to taste
1 tsp ground cumin
1/2 tsp dried oregano
1/4 cup chopped fresh cilantro

salt and pepper, to taste

garnishes, if desired:
additional chopped onion
shredded monterey jack cheese
plain yogurt OR sour cream

in a 4-5 qt dutch oven, heat sherry & oil over medium heat. add onions; cook until softened. add celery, carrot & bell pepper; cook 5 minutes, stirring frequently.

stir in remaining ingredients except garnishes. heat to boiling; reduce heat to low. cover; simmer 45-60 minutes or until chili is desired thickness. garnish individual servings with onion, cheese & a dollop of yogurt.

5 servings

CORN CHOWDER

6 med potatoes
1/2 lb bacon
2 small onions, diced
4 cups milk
1 tsp salt
1 1/2 cups corn
1/2 tsp pepper
2 tsp parsley
potato flakes (optional)

cut potatoes into bite-size pieces. boil until soft; drain. dice bacon & fry until almost crisp; drain. add onions to bacon; cook until tender. heat milk, but do not boil. add bacon & onions to warming milk; stir in potatoes & remaining ingredients. add potato flakes to thicken if desired. let simmer for 1 hour.

ITALIAN BEEF STEW

1 pound beef stew meat
1 tsp beef base
3 lg carrots, cut into 1" pieces (2 cups)
2 med stalks celery, cut into 1" pieces (1 1/2 cups)
2 cloves garlic, finely chopped
1 med onion, coarsely chopped (1 1/2 cups)
1/4 tsp pepper
1 (19 oz) can cannellini beans, rinsed and drained
1 (28 oz) can crushed tomatoes in puree, undrained
1 (12 oz) jar beef gravy
2 tsp italian seasoning
1 tsp sugar
2 cups frozen cut green beans (from a 1 lb bag)

place beef,  beef base, carrots, celery, garlic, onion, pepper cannellini beans, tomatoes and gravy in order listed in a 3 1/2-4 qt slow cooker.

cover and cook on LOW for 10-12 hours.

stir in italian seasoning, sugar & frozen green beans. increase heat to HIGH. cover & cook about 15 minutes or until green beans are tender.

6 servings

ITALIAN BEAN SOUP WITH PASTA

1 cup great northern OR small white beans, rinsed & drained
6 cups water
2 tbs olive oil
1 med carrot, shredded
1 stalk celery, thinly sliced
1 lg onion, finely chopped
1 clove garlic, minced or pressed
1/4 cup chopped parsley
1/2 cup thinly sliced pepperoni
1 smoked ham hock (about 1 lb)
1 (1 lb) can tomatoes
1 tsp dried basil leaves
1 bay leaf
1/2 cup small shell pasta
salt
grated parmesan cheese (optional)

place beans in a bowl. add 2 cups of the water. let stand overnight (r bring to a boil in a medium saucepan. boil briskly for 2 minutes. remove from heat. let stand covered for 1 hour.)

in a 5-6 qt kettle, heat oil. cook carrot, celery and onion until onion is soft. mix in garlic, parsley and pepperoni. add ham hock, tomatoes (coarsely chopped with liquid), basil, bay leaf, beans and liquid, and remaining cups of water.

bring to a boil. cover. reduce heat. simmer until beans are tender and ham separates from bone, about 2 hours. remove ham hock. discard bones, fat, skin & bay leaf. return ham in chunks. skim. discard fat.

remove 1 cup of the beans. press through a food mill (or place in a blender with a little soup liquid). to soup, add pasta shells. bring to a boil. cook, uncovered, stirrig until pasta is tender, 12-15 minutes. season to taste with salt.

to serve, grind white pepper to taste and stir a spoonful of olive oil into each bowlful. serve with parmesan cheese, if desired.

QUICK THREE-BEAN CHILI

1 cup canned kidney beans, rinsed & drained
1 cup canned pinto beans, rinsed & drained
1 cup canned black beans, rinsed & drained
1 (14 1/2 oz) can no-salt added stewed tomatoes
2 cups chicken broth (preferably reduced-sodium)
2 tbs hot salsa
1/2 tsp cumin
1/2 tsp salt
1 cup shredded cheddar OR monterey jack cheese
2 scallions, thinly sliced
2 tbs chopped cilantro
1/4 cup pitted black olives, sliced into rings
1/3 cup reduced-fat sour cream

in a large saucepan, combine the beans, tomatoes, broth, salsa, and cumin. stir to blend and bring to a boil over medium-high heat. reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes. stir in the salt.

to serve, ladle the chili into 4 bowls & garnish with the cheese, scallions, cilantro, olives, & sour cream.

4 servings

STEAK AND POTATO SOUP

2 lb boneless beef sirloin steak (1" thick)
2 tbs vegetable oil
1 1/2 cups coarsely chopped onion
3 cloves garlic, finely chopped
2 lbs small red potatoes, cut into 3/4" pieces
3 cups baby carrots, cut lengthwise into fourths
1 (1 lb) bag frozen cut green beans
2 tbs chopped fresh OR 2 tsp dried basil leaves
1/2 tsp freshly ground black pepper
6 (14 oz) cans beef broth
3 tbs steak sauce

cut beef into 1/4" strips; cut strips into 1" pieces. heat oil in an 8-qt stockpot or dutch oven over medium high heat. cook and stir beef in oil 4-5 minutes or until brown; add onion & garlic. cook & stir 2 minutes.

stir in remaining ingredients. heat to boiling; reduce heat to low. cover & simmer 12-15 minutes, stirring occasionally, until veggies are tender.

10 servings

WHITE-BEAN SOUP SHOOTERS WITH BACON

1/2 strip bacon, diced
1 tbs extra-virgin olive oil
1 tbs unsalted butter
2 shallots, chopped
2 (15 oz) cans cannellini OR other white beans, drained & rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp cayenne pepper
kosher salt
3 slices crusty bread, toasted
2 oz goat cheese, at room temperature
freshly ground black pepper

fry the bacon in a medium saucepan over medium heat until halfway done, about 3 minutes. add the olive oil, butter and shallots and saute until soft, about 6 minutes. add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

tranfer the mixture to a blender or food processor in three batches and puree until smooth. (be careful. hot liquids are prone to explode when whipped!) return the pureed soup to the pan and add the cream, cayenne, and salt to taste. keep warm.

smear the toasted bread generously with goat cheese and cut into 3/4" croutons. to serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.

FARM STAND CHILI WITH CHICKPEAS

1 tbs olive oil
1 lg sweet yellow onion, chopped
1 rib celery, minced
1 med eggplant, peeled & chopped
1 small red bell pepper, seeded & chopped
1 clove garlic, finely minced
1 tbs chili powder, or more to taste
1 small red or green chile (optional), seeded & finely minced
1 1/2 cups water
1 (14.5 oz) can diced tomatoes, with their juices
1 (15.5 oz) can chickpeas, drained & rinsed
1 cup fresh or thawed frozen corn kernels
salt & freshly ground black pepper

heat the oil in a lg skillet over medium heat. add the onion, celery, eggplant, bell pepper, & garlic, cover, & cook until softened, about 5 minutes. stir in the chili powder & chile, if using, & cook 30 seconds longer.

transfer the vegetables to a 4-6 qt slow cooker & add the water, tomatoes, chickpeas, & corn, & season with salt & pepper. cover & cook on LOW for 6-8 hours.

6 servings

CHICKEN NOODLE SOUP WITH SPINACH

3 cups chicken broth
1 tsp thyme
1/4 tsp black pepper
1 1/4 lbs bone-in chicken thighs
2 med carrots, thinly sliced
1 cup egg noodles
2 cups (packed) fresh spinach leaves, torn into bite-size pieces, OR 1/2 cup frozen chopped spinach
1 cup frozen corn

in a large saucepan, bring the broth, 2 cups of water, the thyme, and pepper to a boil over high heat. add the chicken and return the liquid to a boil. reduce the heat to medium-low, cover, and simmer for 10 minutes. transfer the chicken to a plate too cool.

return the broth to a boil over medium-high heat. add the carrots and noodles, and cook until the noodles are al dente according to package directions.

meanwhile, remove the skin and bones from the chicken and discard. cut the meat into bite-size pieces (it will still be slightly pink).

return the chicken to the soup. add the spinach and corn, reduce the heat to medium, and cook until the chicken is cooked through, about 3 minutes.

ladle the soup into four bowls and serve hot.

4 servings

TUSCAN WHITE BEAN & ESCAROLE SOUP

1 tbs olive oil
1 med yellow onion, minced
3 cloves garlic, minced
2 (15.5 oz) cans cannellini OR other white beans, drained & rinsed
6 cups vegetable stock
1/4 tsp red pepper flakes, or to taste
salt & freshly ground black pepper
1 small head escarole, coarsely chopped
1/2 cup ditalini OR other small pasta shape

heat the oil in a lg saucepa over med heat. add the onion, cover, & cook until softened, about 5 minutes. add the garlic & cook 1 minute.

transfer the onion & garlic to a 4-6 qt slow cooker. add the beans, stock, & red pepper flakes & season with salt & black pepper. cover & cook on LOW for 6-8 hours.

cook the escarole in a pot of boiling salted water until softened, about 5 minutes. drain & set aside. in a small saucepan of boiling salted water, cook the ditalini until al dente, about 5 minutes. drain & add to the soup, along with the cooked escarole, just before serving.

6 servings

HEARTY TOMATO-MEATBALL SOUP

2 tbs olive oil
1 small onion, coarsely chopped
3 cloves garlic, minced
1 lb mushrooms, thickly sliced
1/2 tsp salt
1/4 tsp black pepper
3/4 cup fresh bread crumbs
1/4 lb ground pork tenderloin
1/4 lb ground veal shoulder
1 egg, lightly beaten
2 cups canned no-salt-added whole tomatoes
2 1/2 cups reduced-sodium chicken broth
3 tbs minced fresh basil OR 1 tbs dried
2 tbs minced fresh oregano OR 2 tsp dried
1 tbs minced fresh thyme OR 1 tsp dried

in a lg saucepan, warm the oil over low heat. add the onion & garlic & cook, stirring frequently, until the onion begins to soften, about 3 minutes.

add the mushrooms, 1/4 tsp of the salt, & 1/8 tsp of the pepper. increase the heat to high & cook, stirring occasionally, until the mushroom juices have evaporated, about 8 minutes.

meanwhile, in a medium bowl, combine the bread crumbs, pork, veal, beaten egg, & the remaining 1/4 tsp salt & 1/8 tsp pepper & mix until well blended. form the mixture into about 20 walnut-size meatballs.

add the tomatoes to the saucepan, breaking them up with the back of a spoon. increase the heat to high & cook, stirring occasionally, for 5 minutes.

add the broth, basil, oregano, & thyme & bring the liquid to a boil. stir in the meatballs, reduce the heat to low, partially cover, & simmer until the meatballs are cooked through, about 30 minutes. serve hot.

4 servings

SALMON & CORN CHOWDER

3 slices bacon, cut crosswise into thin strips
1 med onion, coarsely chopped
2 cloves garlic, minced
2 tbs flour
2 1/2 cups reduced-sodium chicken broth
1 lb unpeeled red potatoes, cut into 1/2" cubes
1 med green bell pepper, diced
2 cups frozen corn, thawed
1/4 tsp black pepper
1/2 lb salmon fillet, cut into 1/2" cubes
1 cup low-fat milk
1/4 cup (packed) fresh dill sprigs, minced, OR 2 tsp dried

in a medium saucepan, cook the bacon over medium heat, stirring frequently, until crisp, about 10 minutes. drain the bacon on paper towels & set aside. pour off all but 1 tbs of fat from the pan.

add the onion & garlic to the pan & cook over med-high heat, stirring frequently, until the onion begins to brown, about 5 minutes.

stir in the flour & cook, stirring constantly, until the flour is no longer visible, about 30 seconds. add the broth & potatoes, & bring to a boil. reduce the heat to med-low, cover, & simmer until the potatoes are tender, about 15 minutes.

return the broth mixture to a boil over med-high heat. add the bell pepper,corn, & black pepper, & cook until the bell pepper is crisp-tender, about 5 minutes.

transfer about half of the mixture to a food processor & puree until smooth, then return the puree to the saucepan. return the mixture to a simmer over med-low heat, add the salmon & milk, & cook until the salmon flakes easily, 3-5 minutes.

remove the pan from the heat & stir in the dill. serve the chowder garnished with the bacon.

4 servings

HEARTY BEEF CHILI

2 lbs beef stew meat
1 oz onion soup mix (from 2 oz pkg)
5 tsp chili powder
1 tsp ground cumin
1 (15 1/2 oz) can kidney beans, rinsed & drained
2 (10 oz) cans diced tomatoes & mild green chilies, undrained
1 (15 oz) can tomato sauce
1 (14 1/2 oz) van diced tomatoes, undrained

place all ingredients in order listed in a 3 1/2-4 qt slow cooker.

cover & cook on LOW for 8-9 hours.

stir gently to mix before serving.

10 servings

SPINACH SOUP WITH RAVIOLI AND PARMESAN TOASTS

1 tbs plus 2 tsp olive oil
1 med red onion, cut into thin wedges
2 cloves garlic, minced
2 med carrots, cut into 2" long matchsticks
4 cups reduced-sodium chicken broth
1 tsp basil
1/4 tsp black pepper
pinch of red pepper flakes
2 slices firm-textured white bread
2 tbs grated parmesan cheese
1 lb cheese-filled ravioli
1/4 lb fresh spinach, torn into large pieces

in a lg saucepan, warm 1 tbs of the olive oil over medium-high heat. add the onion & garlic & stir-fry until the onion begins to brown, about 5 minutes.

add the carrots, broth, basil, black pepper, and red pepper flakes. bring the mixture to a boil.

meanwhile, preheat the broiler or a toaster oven. sprinkle the bread with the parmesan & drizzle with the remaining 2 tsp olive oil. toast under the broiler or in the toaster oven for 2 minutes, or until golden. cut each slice into 8 triangles.

when the broth has come to a boil, add the ravioli & cook until the ravioli is al dente according to pkg directions. one minute before the ravioli is done, add the spinach. stir to wilt the spinach, & remove from the heat.

serve the soup topped with the parmesan toasts.

4 servings

HARVEST TURKEY SOUP

1 turkey carcass (from a 12-14 lb turkey)
5 qts water
2 lg carrots, shredded
1 cup chopped celery
1 lg onion, chopped
4 chicken bouillon cubes
1 (28 oz) can stewed tomatoes
3/4 cup fresh OR frozen peas
3/4 cup long grain rice
1 (10 oz) pkg frozen chopped spinach
1 tbs salt
3/4 tsp pepper
1/2 tsp dried marjoram
1/2 tsp dried thyme

place the turkey carcass & water in a dutch oven or soup kettle; bring to a boil. reduce heat; cover & simmer for 1 1/2 hours. remove carcass; allow to cool. remove turkey from bones & cut into bite-size pieces; set aside. strain broth. add carrots, celery, onion & bouillon; bring to a boil. reduce heat; cover & simmer 30 minutes. add tomatoes, peas, rice, spinach, salt, pepper, marjoram, thyme & reserved turkey. return to a boil; cook, uncovered, for 20 minutes, or until rice is tender.

makes 22 servings (5 1/2 qts)

CHEESY LASAGNA SOUP

1 lb lean ground beef
1 med onion, sliced
2 lg green bell peppers, cut into 1" pieces
2 cloves garlic, finely chopped
2 cups water
2 (14 1/2 oz) cans diced tomatoes in olive oil, garlic & spices, undrained
1 (6 oz) can tomato paste
2 cups uncooked mafalda (mini lasagna noodle) pasta OR wide egg noodles (4 oz)
1 tbs packed brown sugar
1 1/2 tsp italian seasoning, crumbled
1/4 tsp pepper
1 1/2 cups italian-style croutons
1 1/2 cups shredded part-skim mozzarella cheese (6 oz)

cook beef, onion, bell peppers & garlic in a 4 qt dutch oven over medium heat 8-10 minutes, stirring occasionally, until beef is brown & onion is tender; drain. stir water, diced tomatoes & tomato paste into beef mixture.

stir in remaining ingredients except croutons & cheese. heat to boiling; reduce heat to low. cover & simmer about 10 minutes, stirring occasionally, until pasta is tender.

set oven control to broil. pour hot soup into 6 ovenproof soup bowls or casseroles (do not use glass). top each with 1/4 cup croutons. sprinkle with cheese. broil soup with tops 3"-4" from heat 1-2 minutes or until cheese is melted.

6 servings

CHICKEN NOODLE SOUP

1 med green pepoer, chopped
1/2 med carrot, diced
1/2 med onion, chopped fine
1/2 cup chopped celery
2 cloves garlic, chopped
3 tbs butter
2 qts chicken broth
1/8 tsp hot sauce
1/2 tsp worcestershire sauce
salt & pepper to taste
1 cup raw egg noodles
2 tbs chopped pimiento
1 cup diced cooked chicken OR 1 whole chicken

in a lg saucepan, saute the green pepper, carrot, onion, celery & garlic in melted butter or margarine until tender. add the chicken broth & seasonings; simmer for 10 minutes. cook the noodles in boiling salted water till tender; drain & add to the chicken broth. add pimiento & chicken: simmer for 10 minutes longer.

8-10 servings

FARMHOUSE FRICASSEE

2 tbs olive oil
4 shallots, quartered
1/2 cup dry white wine
12 oz seitan OR tempeh, cut into 1/2" thick slices
8 oz baby carrots, halved lengthwise
8 oz small red potatoes, halved
8 oz green beans, ends trimmed & cut into 1" pieces
1 (14.5 oz) can diced tomatoes, drained
1 1/2 cups vegetable stock
salt & freshly ground pepper
1 tbs minced fresh tarragon OR parsley leaves

heat 1 tbs of the oil in a lg skillet over medium heat. add the shallots, cover, & cook until softened, about 5 minutes. add the wine & cook for 1 minute to reduce slightly. transfer the shallot mixture to a 4-6 qt slow cooker.

heat the remaining 1 tbs oil in the same skillet over medium heat. add the seitan or tempeh & cook until browned on both sides, about 10 minutes, then add to the slow cooker along with the carrots, potatoes, green beans, tomatoes, & stock; season with salt & pepper. stir to combine, cover, & cook on LOW for 8 hours.

just before serving, stir in the tarragon.

4 servings

SWEET AND SPICY LENTIL CHILI

1 tbs olive oil
1 lg sweet yellow onion, chopped
1 small red bell pepper, seeded & chopped
2 cloves garlic, minced
2 tbs chili powder, or to taste
1 1/2 cups dried brown lentils, picked over & rinsed
1 (28 oz) can crushed tomatoes
1/3 cup dark unsulfured molasses
1/2 tsp ground allspice
cayenne pepper, to taste
salt & freshly ground black pepper
2 cups water
1 cup apple juice

heat the oil in a lg skillet over medium heat. add the onion, bell pepper, & garlic, cover, & cook until softened, about 5 minutes. stir in the chili powder & cook about 30 seconds longer.

transfer the mixture to a 4-qt slow cooker. add the lentils, tomatoes, molasses, & allspice & season with cayenne, salt, & black pepper. stir in the water & apple juice, cover, & cook on LOW for 8 hours. add more water if the chili gets too thick. 

4-6 servings

BLACK BEAN SOUP

1 tbs olive oil
1 med yellow onion, chopped
1 med carrot, chopped
1/2 small green pepper, seeded & minced
2 cloves garlic, minced
2 (15.5 oz) cans black beans, drained & rinsed
1 (14.5 oz) can diced tomatoes, left undrained
4 cups vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp cayenne pepper
salt & freshly ground black pepper
2 tsp fresh lemon juice (optional)

heat the oil in a lg skillet over medium heat. add the onion, carrot, green pepper, & garlic. cover & cook until softened, about 5 minutes.

transfer the cooked vegetables to a 4-6 qt slow cooker, add the beans, tomatoes & their juice, stock, bay leaves, cumin, thyme, & cayenne, & season with salt & pepper. stir to combine. cover & cook on LOW for 8 hours.

remove & discard the bay leaves & taste to adjust the seasonings. just before serving, stir in the lemon juice, if using. to thicken, puree at least 2 cups or up to one half of the soup solids with an immersion blender used right in the cooker, or ladled into a regular blender or food processor & returned to the cooker. serve hot.

serves 4-6