Black Bean Vegetable Soup

Submitted by: Mike Perry AKA mrmike1972

This is a recipe I cut out of a newspaper when I was in my teens and tried out, Soooooo good.  I’ve held on to it for about 30 years!

Ingredients

1  Tablespoon vegetable oil (15ml)
1  Onion chopped
1  Clove of Garlic chopped fine
2  Carrots chopped
2  Teaspoons chili powder (10ml)
1  Teaspoon ground cumin (5ml)
4  Cups Vegetable stock (1L)
2  14oz cans of black beans rinsed and drained (398ml)
1  7oz can of corn kernels (200ml)
⅛ Teaspoon cayenne pepper or to taste (0.5ml)
1  10oz can of stewed tomatoes (284ml)
4  Tablespoons chopped fresh parsley (45ml) optional

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Directions

In a large heavy saucepan heat oil over medium heat.  Add onion, garlic and carrots.  Salute for 5 minuets or until the onion is tender stirring frequently.  Add chili powder and cumin, cook for 1 min. stirring constantly.  Add vegetable stock, 1 can of black beans, corn and cayenne pepper, bring to a boil.  Meanwhile in a food processor or blender puree together the other can of black beans and stewed tomatoes, then add to the large heavy saucepan.

Reduce heat and simmer for 10 to 15 min. or until the carrots are tender.  Optionally garnish with the freshly chopped parsley.

Makes 4 servings

Hot and Sour Soup

Hot and Sour Soup

Ingredients

2  Cans of Beef Broth

4  Cups of Water

½ Cup  Dried Black Mushrooms

rehydrated

4  Shitake Mushrooms

½ cup  Dried Lilly Buds Rehydrated

1 block  Firm or Extra Firm Tofu

½ cup  Bamboo Shoots

1  Cayenne Pepper Chopped Fine

1 tsp  Salt

1 tsp  Sugar

2 Tbl  Dark Soy Sauce

2 Tbl  Rice Wine Vinegar

2 tsp  Sesame Oil

1 Tbl  Cornstarch

Directions

• Rehydrate all ingredients, remove any hard bits

and discard water after use.

•  Simmer Beef Broth, Water and all ingredients

except corn starch for 25 to 30 minutes.

•  add cornstarch to 1/2 cup of water and mix well.

•  Raise temperature slightly to the soup until bubbles

are rapidly rising to the top.

•  Slowly add the cornstarch and water to the soup

and stir slowly to thicken.

Melissa The Confused's Tortilla Soup

Submitted by Melissa The Confused

{Here's the soup, with a dollop of sour cream}

Ingredients

1-2 tbspn. Olive Oil 1 Yellow Onion, diced 3 cloves chopped garlic 1 Zucchini, diced 1 Russett Potato, diced (unpeeled) 1 Jalapeno Pepper, diced (for more heat, leave seeds) 1 Serrano Pepper, diced (for more heat, leave seeds) 1 can Diced Tomatoes, drained ¾ c. frozen corn 1 tspn. Kosher Salt 2 tspn. Black Pepper 1 tspn. Ground Cumin 1 tspn. Dried Oregano 1 tbspn. Chili Powder Juice of 1 lime *1 Bottle Mexican Beer (Pacifico, Corona, etc.) 4 cups Vegetable or Chicken Stock Handful Cilantro Shredded Monterey Jack Cheese 1/4-1/2 c. Grapeseed Oil Corn Tortilla Strips

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Directions

In a Dutch Oven heat Olive Oil over medium heat.

Add chopped onion and saute until translucent.

Add garlic, zucchini, potato and peppers and stir.

Add drained tomatoes, salt, pepper, cumin, oregano and chili powder.

Stir and let sit for about 3-5 minutes to incorporate flavors.

Add Vegetable or Chicken stock, lower heat slightly and cover.

Let sit for about 25 minutes, allowing a steady boil.

During this wait, slice corn tortillas in 1” strips. Heat grapeseed oil in fry pan, or saute pan with sides.

Gently add tortilla strips.

Once the strips begin to brown place them on a paper towel lined plate. Sprinkle with Kosher Salt, or Seasoning Salt.

Once chips are done, add lime juice to soup and stir. Taste for seasoning and add salt and pepper, if necessary.

Ladle into bowls and top with tortilla strips, a handful of Monterey Jack Cheese, and a sprinkling of fresh cilantro. Enjoy!

*For extra flavor, I add a bottle of Mexican Beer. I add the beer before adding the tomatoes, to deglaze the pan a bit. I stir the beer into the veggies, then add the tomatoes and continue following the recipe. The beer is optional, so don't worry if you don't have any or if you want to omit it.

Waylon's Lemon Chicken Orzo Soup

Ingredients

6 oz Boneless skinless Chicken Bazooms 

2 Tsp Olive Oil

1 Medium Carrot (pealed and julienned)

1 Stalk Celery (diced)

1 Small Onion (diced)

1/2 Cup Spinach (roughly chopped)

1 Cup Orzo

1 Tsp Fresh Chopped Oregano

8 Cups Chicken Stock

Salt & Pepper

Zest and Juice of one Lemon

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Directions

In a large pot heat olive oil over medium heat.

Stir in carrot, celery and & onion.

Cook about 3 minutes stirring occasionally.

Add chicken, oregano, spinach, orzo and broth.

Cover and bring to a boil.

Reduce heat and half cover.

Simmer for about 30 minutes or until orzo is al dente.

Remove chicken from soup, let cool and flake apart.

Add chicken back onto soup and add lemon zest and juice.

Stir and serve.

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Alternative BFO Style

Double all ingredients except orzo and use a whole bag of spinach.

Use the meat from a whole rotisserie chicken.

Use the zest and juice of 3 lemons.