Nothing beats the winter chill like a bowl of steaming soup or stew.  Here are some that Dan and have been enjoying this winter.  Each recipe serves 4 TO 6.

BEANS AND GREENS SOUP  (Each recipe serves 4 to 6)

Ingredients:

1 can (15 ounces) kidney beans, drained and rinsed, divided into 8 and 7 ounces.
2 tablespoons extra virgin olive oil
8 ounces diced cooked ham or large kerneled cooked grain e.g. wheatberries, barley, kasha
1 large onion, finely chopped
2 teaspoons garlic paste
1/2 teaspoon dried leaf thyme
4 cups chicken broth or low-sodium vegetable broth
1 cup chopped trimmed mustard greens, spinach or kale
2 to 3 teaspoons balsamic vinegar.
salt and freshly ground black pepper to taste.

Directions:

1.      Heat the oil in a large pot over medium-high heat.

2.      Add onion, and cook 3 minutes, or until lightly browend , about 5 minutes.

3.      Stir in the rest of the ingredients, reserving the 7 ounce cup of beans and vinegar.

4.      Reduce heat to medium, and simmer 15 to 20 minutes, or until the greens are tender.

5.      Puree remaining beans in food processor.

6.      Add pureed beans, stir in vinegar and season with salt and pepper.

CHINESE HOT AND SOUR SOUP

Ingredients

8  medium mushrooms, washed, trimmed and thinly sliced
4  scallions. Discard root tips and top 2 inches of the green ends. Cut remaining parts into ¼ inch pieces
2  10 ½ cans condensed chicken broth + 2 cans water
1  8 ounce can bamboo shoot, drained
1  14 ounce package firm tofu, drained and cut into ½ inch cubes
¼  cup white vinegar
2  Tablespoons soy sauce
2  Tablespoons cornstarch
¼  cup cold water
3  large preferably organic eggs

Directions:

1.      Heat the chicken broth and water in a large pot over high heat.

2.      When it comes to a boil, add the mushrooms and bamboo shoot.

3.      Turn down the heat to medium and simmer, uncovered, for 5 minutes.

4.      Add the tofu, vinegar and soy sauce, stir and cook for an additional 5 minutes.

5.      In a separate bowl, beat the cornstarch with the cold water to a thick paste.

6.      Add it to the soup and stir until the mixture boils and thickens slightly.

7.      Beat the eggs in a bowl.

8.      Pour the beaten eggs slowly through the times of a fork into the soup. (This helps separate the eggs so they cook in thin strands)

9.      Add the scallions and serve.

PEPPER AND TOMATO SOUP

Ingredients:
2 teaspoons olive oil
1 cup diced onion
2 teaspoons garlic paste
2 12 ounce jars roasted peppers, drained and rinsed
1 cup canned, diced fire roasted tomatoes
1 teaspoon dried thyme
1-1/4 teaspoons paprika
1/8 teaspoon light brown sugar
2 cups water
2 teaspoons balsamic vinegar
salt and pepper to taste
4 Tablespoons sour cream

Directions

1.      Heat oil in a medium saucepan over medium heat.

2.      Add onion and sauté until softened; approx 5 minutes

3.      Add garlic paste, peppers, tomatoes, sugar and 2 cups water

4.      Simmer 20 minutes

5.      Remove from heat and stir in vinegar.

6.      Transfer to a blender, and puree until smooth.

7.      Season with salt and pepper.

8.      Ladle into bowls and add 1 tablespoon of sour cream to each bowl.
 

CAULIFLOWER SOUP

Ingredients:

3 cups chicken broth
1 large head cauliflower, thinly sliced (about 4 cups)chopped
4 medium size leeks
2 medium size potato, peeled and diced
2 chicken bouillon cubes
2/3 cup heavy cream (optional)
Ground nutmeg
Salt and Pepper

Directions

1.      Combine broth, cauliflower, leeks, potato and bouillon cubes in a pot and bring to a boil

2.      Cover, reduce the heat and simmer until the vegetables are soft ( about 20 minutes)

3.      Puree the mixture and return to pan.

4.      Stir in cream, nutmeg, and salt and pepper to taste.

5.      Top individual servings with a small pat of butter and sprinkle with nutmeg.

SLOW COOKER SOUPS AND STEWS.  Each recipe serves 4 to 6

VEGGY BEEF/VEGGY LAMB STEW

Ingredients:

1 ½ pounds beef stew meat cut into 1-inch pieces.  Saute and brown the meat in a little oil (optional.)
1 large potato, chopped
1 large onion, chopped
4 ½ cups frozen vegetables
OR
4 ½ cups of fresh mixed vegetable. E,g, carrots, celery, whole kernel corn, mushrooms, beans.
4 cups beef or vegetable broth
1 teaspoon cayenne
½ teapoon black pepper

Directions:

1.      In a 5 quart slow cooker combine all the ingredients and stir to combine.

2.      Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

LAMB STEW WITH GARAM MASALA

Ingredients:

2 pounds lean boneless lamb, cut into 1 inch cubes.  Saute and brown the meat in a little oil (optional.)
1 Tablespoon *garam masala
1 medium potatoes, peeled and thinly sliced
3 carrots, scraped and thinly sliced
2 onions, thinly sliced
14 ½ ounce canned diced tomatoes with garlic and onion, undrained
1/8 teaspoon salt
1/8 teaspoon pepper
¾ cup plain yogurt (optional)

Directions:

1.      In a large bowl toss meat with garam masala.

2.      In a 4 quart slow cooker combine meat and the rest of the ingredients except yogurt

3.      Cover and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours.

4.      Top individual servings with yogurt

* garam masala: an aromatic, fragrant Indian spice mix. Can be purchased at any Indian or natural food stores.

SWEET POTATO SOUP

Ingredients:

3 sweet potatoes, peeled and cut into 1 inch pieces
2 cups chicken broth
¼ cup maple flavored syrup
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
salt to taste
Sour cream

Directions:

1.      In a 4 quart slow cooker combine sweet potatoes and broth.

2.      Cover and cook on HIGH 2 to 3 hours, until potatoes are tender.

3.      Puree in blender or food processor.

4.      Return pureed potatoes to crockpot, along with remaining ingredients.

5.      Cover and cook on high 1 to 2 hours.

6.      Top individual servings with sour cream or a fresh grating of nutmeg, if desired.

CHICKEN TORTILLA SOUP

Ingredients:

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 teaspoons galic paste
1-1/2 cups water
1 (14.5 ounce) can chicken broth
3/4 teaspoon cumin
3/4 teaspoon chili powder
3/4 teaspoon salt
1/8 teaspoon black pepper
1 cup loose-pack frozen whole kernal corn
3 teaspoons chopped cilantro
Tortilla chips with lime, broken
Chopped avocado
Sour cream

Directions:

1.      In a 4 quart slow cooker combine chicken, tomatoes, enchilada sauce, onion, green chilles, and garlic.

2.      Add water, chicken broth, cumin, chili powder, salt and pepper.

3.      Stir in corn and cilantro.

4.      Cover, and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

5.      Serve with tortilla chips, chopped avocado and sour cream.

 

CHICKEN AND VEGETABLE CURRY

Ingredients:

1 large potato, peeled and cut into 1 inch pieces
1 large green pepper, chopped
1 large red pepper, chopped
2 cups cauliflower
1 medium onion, chopped
1 can (15 oz) tomato sauce
salt to taste
1 ½ Tablespoon garlic paste
1 ½ Tablespoon corn oil or ghee
½ teaspoon each salt
1 or 2 Tablespoons garam masala
6 chicken drumsticks and thighs, fat and skin removed

Directions:

1.      In a 4 quart slow combine all the ingredients.

2.      Cover, and cook on Low for 8 hours or on High for 5 hours.

 

CREAMY CHICKEN CURRY

Ingredients:

1 (13.5 oz) can coconut milk (not light)
1 can garbanzo beans, drained and rinsed
4-6 frozen skinless, boneless chicken thighs
1 T tomato paste
2 T curry powder
1 teaspoon ginger paste
1 medium onion. Chopped
2 teaspoon garlic paste
1 green bell pepper, seeded and chopped
2 cups baby carrots
1 potato, peeled and chopped

Directions:

1.      In a 4 quart slow combine all the ingredients.

2.      Cover and cook on low for 7-9 hours, or on high for 4-6.