15 Bean Soup

Submitted by Chris Baxter

1 lb. ham, ham hocks or smoked sausage
1 cup onion
1 - 14.5 oz. can diced tomatoes
1 tsp chili powder
Juice of 1 lemon
1 -2 cloves garlic, minced

Cooking Instructions

Traditional Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
1. After soaking, drain water, add 2 quarts of water and meat.
2. Bring beans to boil, reduce heat and simmer uncovered for 2 1/2 hours.
3. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer another 30 minutes.
4. Add contents of ham packet 1-2 minutes before cooking is completed. Salt and pepper to taste.

Quickcook Method:
1. Place rinsed beans in a pot with 3 quarts water.
2. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes.
3. After 60 minutes, add ingredients. Simmer 30-45 minutes.
4. Add contents of ham packet 1-2 minutes before cooking is completed. Salt and pepper to taste.

Yield: approximately 3 quarts. Serves 14-16

Lentil Vegetable Soup

Submitted by Kathy Hansen

1 lb. lentils, rinsed
1/2 lb. hamburger, browned (I substituted 1 cup TVP soy)
1/2 cup diced onion (substituted dehydrated)
1 cup diced celery (substituted dehydrated)
1 cup diced carrots (substituted dehydrated)
1 1/2 tbsp parsley
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp sugar (I used Stevia)
1 quart tomatoes with juice
1 tbsp vinegar

Combine all but last 2 ingredients. (When adding TVP, save to the end.) Cover with water. Bring to boil and simmer 1 1/2 hours. Add tomatoes and vinegar (and TVP). Simmer another 1/2 hour. (May add leftover spaghetti or macaroni. I added fresh zucchini, blended with tomatoes.)

May also add 1 cup barley at the beginning. Or whole wheat, boil 2 cups water and pour into a quart jar with 1 cup whole wheat. Seal with rubber canning lid for 2 hours, then stir into soup for nutty whole-grain addition.

Chicken Tortilla Soup

Submitted by Bethany Harper

2 T olive oil
1 lg. onion, chopped
2 medium carrots, finely chopped ( 3 carrots)
2 T minced garlic (1/2 t garlic powder)
3 c chicken broth (I added 2 bullion cubes to 3 cups of the water I used to boil the chicken)
1 14.5 oz can diced tomatoes undrained (2 cans)
1 C mild picante sauce ( ½ cup)
1 15 oz. can ranch-style beans, undrained
1 15 oz can black beans rinsed and drained
( 1 15 oz can pinto beans rinsed and drained)
1 c frozen corn ( 1-2 c )
1 t ground cumin (1/2 t)
1/2/ t black pepper
½ t dried oregano leaves
½ t chili powder (I don’t use this because I’m a “mild child”)
1/8 t paprika
2 c chopped cooked skinless chicken breast (approx 4 pieces)
¼ c chopped cilantro (I forgot about this)
Tortilla chips, sliced avocado, shredded cheese, sour cream (all optional)

1. Heat olive oil in large pan over med. Heat. Add onion, carrots and garlic. Cook until onion is tender (approx 6 min)

2. Increase heat to high; add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 minutes.

3. Add chicken and cilantro. Cook until thoroughly heated.

4. Ladle into soup bowls, top with chips, sliced avocado, cheese and sour cream.

Serves 6
TIP: If not serving immediately, add the cilantro at serving time for peak flavor

Zuppa Toscana

Submitted by Rebecca Thompson

4 cans chicken broth
1/2 med. onion, finely chopped
1 -1 1/2 lbs. Mild Italian sausage
1 bundle (about 8 oz.) rough chopped Kale
4 - 5 medium potatoes, well scrubbed quartered lengthwise and sliced thin
1 can Evaporated Milk or 12 oz heavy cream

Boil sliced potatoes in chicken stock for about 12 minutes, until just tender.
Meanwhile, sauté sausage and onion until nicely browned; drain and add to potatoes and stock. Season with salt and pepper to taste. I rarely have to add salt. Add canned milk and bring up to heat but don't boil. Add kale and give it all a good stir. Keep warm but again, don't let it boil. You may substitute spinach for kale, but it's a bit delicate and tends to turn the broth greenish.

Butternut Squash & Apple Soup

Submitted by Dixie Sloan

2 tbsp. unsalted butter
1 yellow onion, thinly slice
1 jar (2 lb.) butternut squash puree
1 Bartlet pear, peeled, cored and thinly sliced
4 cups low-sodium chicken broth
2 small bay leaves
3 tsp. salt
1/2 cup cream
1/4 tsp. ground coriander (optional)
1/4 tsp. grated, peeled, fresh ginger (optional)
Nutmeg to taste

In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.

Remove the bay leaves and discard. Add the cream. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.

Serve immediately.

Serves 6 to 8

Taco Soup

Submitted by Ashley Copas

2 pounds ground lean beef or ground turkey
1 medium chopped onion
1 envelope taco seasoning
1 envelope regular ranch salad dressing mix
2 - 10 ounce cans tomatoes with chilies
4 cups canned tomatoes, crushed or diced
1 can pinto beans (rinsed)
1 can black beans (rinsed)
1 can white corn (drained)

Brown meat, rinsing with water to discard fat. Add onion and finish browning. Stir the 2 dry mixes into the meat mixture. Add everything else and heat until well mixed. You can top with grated cheese, sour cream and tortilla chips.

Can be frozen.

Chicken Chowder

Submitted by Jean Bradley

1 large chicken (3 lb. fryer)
1 quart chicken broth
1 chicken bullion cubes
1 cup finely chopped celery
1 cup finely chopped onion
1 cup grated carrot
4 cups diced potatoes
1/2 tsp. sugar
1 1/2 tsp salt
dash pepper
1 tsp. Accent (optional)

Sauce:
1 cup margarine
1 cup flour
1 quart milk

Cover chicken with 4 quarts of water and simmer until done. Remove meat from bones, set aside.

To 1 quart of the broth add bullion cube, celery, onion, carrot and potatoes. Simmer vegetables until done, about 20 minutes.

Sauce: Melt margarine on low heat and then add flour and stir constantly until mixture bubbles. Add the milk and then stir on medium heat constantly until mixture thickens. Pour into undrained vegetables.

Add sugar, salt, pepper and Accent. Mix all chicken broth and meat with vegetables and simmer 10 minutes.

Serve and enjoy!

Serves 15-20

Taco Soup

Submitted by Ty Nea Sorenson

1 pound ground beef
1 medium onion, chopped (I use dehydrated out of my food storage)
1 package mild taco seasoning
1 - 16 ounce can kidney beans (drain and rinse)
1 - 16 ounce can whole kernel corn
1 - 16 ounce can diced tomatoes (or stewed tomatoes)
1 - 8 ounce can tomato sauce

Brown beef, saute onion with beef. Stir in taco seasoning. Add kidney beans, tomatoes and tomato sauce. Simmer for 20 to 30 minutes. Serve with grated cheese and tortilla chips. May be thinned if desired with a little water.

Serves 8

Fish House Clam Chowder

Submitted by Marie Burke

This is Bobby Flay's recipe. We were eating this at the Fish House in Key Largo and they gave us the recipe.

1/2 lb. bacon
1/2 bunch celery, chopped
1/2 Spanish Onion, chopped
1 (16 ounce can) diced potatoes(or I cook 2 large potatoes)2
6 - 1/2 oz cans of minced clams
1 - 35 ounce bottle clam juice (I can only find 8 oz. bottles, so I use four of them)
1 quart heavy cream

Chop bacon very finely, chop celery and onions. Brown bacon then add celery and onions. Cook until onions are clear. Add cooked potatoes and clam juice and bring to a boil until veggie's are tender.

Roux: 1/2 stick butter, melted over low heat
6 to 8 tablespoons flour and blend over low heat
1 quart milk, stir in slowly

Add heavy cream, clams, and stir in slowly. Cook and stir with wire whisk or wooden spoon until thickened and smooth. Salt and pepper to taste.

This soup wasn't at the Back to Basics meeting, but Sis. Burke thought we would enjoy it.

Fresh Tomato Soup

2 cups water
5 pounds fresh tomatoes (15 medium)
1/4 cup sugar
2 tbsp. salt
1 tbsp. pickling spices
3 large onions
bunch of parsley, chopped
1 bunch celery (6 cups diced)
5 strips bacon
2 tbsp. flour

Cut tomatoes into quarters. In a large stock pot add the tomatoes, water, sugar, salt, spices, onion, celery, parsley and bring to a boil. Simmer 1 1/2 to 2 hours.

Cut the bacon fine and brown. Add flour and just brown lightly. Put the tomatoes and vegetable mixture through a vitamix juicer or a blender, then return to the pot. Add the bacon to the tomato mixture and bring to a boil.

Makes 10-12 servings.

Add 1 teaspoon of unsweetened cream to each bowl before serving.

**Make only from fresh tomatoes when in season. this will keep well frozen or canned, but leave out bacon and flour and add to soup before serving.

Roasted Tomato Soup

12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil
1/4 cup good-quality balasmic vinegar
6 large garlic cloves, peeled
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup chopped yellow onions
2 tbsp. fresh thyme leaves

2 cups chicken stock
1/2 cup shredded carrots
4 tbsp. butter (optional)

Directions:

Preheat the oven to 400 degrees F.

Prepare the tomatoes. In a large bowl, mix the tomatoes, olive oil, vinegar, onions, garlic, salt and pepper, to taste. Spread the mixture out on a non-reactive baking sheet. Roast the vegetables in the oven for 30 minutes.

In a small saucepan add 2 cups chicken stock and 1/2 cup shredded carrots. Cook until carrots are tender (about 20 minutes). Pour the broth and carrots through a strainer into a soup pot. Reserve the carrots to add to the oven vegetables.

Add the roasted tomatoes and carrots to the broth in the soup pan. Bring the mixture to a simmer and add the fresh basil leaves. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. The soup can be blended until smooth, but you can leave a few chunky pieces for a nice texture.