Roasted Pepper Soup

I've enjoyed making this flavorful sweet and spicy soup as an appetizer or lunch. You can make it vegetarian by using vegetable broth instead of chicken broth. I like it either way.

Ingredients:

• 4 sweet red peppers
• 3 sweet potatoes or yams
• 1 large onion
• 4 cloves garlic
• 4 Tbsp olive oil
• 2 Tbsp Italian herb seasoning (rosemary and basil mix)*
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 - 2 cups cold water
• 2 cups chicken broth

Method:

1. Cut peppers into into 1-inch strips. Peel and slice yams. Coarsely chop up onion.
2. Toss vegetables, peeled garlic, oil, Italian herbs, salt and pepper in large roasting pan.
3. Roast (covered)  in 400 F for 45 - 60 minutes. Until tender.
4. Stir 1 1/2 cups cold water into roasted vegetables to cool slightly, then blend in blender or food processor (in batches) to puree.
5. Pour into cooking pot. Add chicken broth and a bit more water, to desired consistency. Bring to boil and simmer 5 minutes.
6. Serve with sour cream. Serves 4-6

* I use Pampered Chef Rosemary Herb seasoning mix

Creamy Chicken Tortilla Soup

This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.
Ingredients:
1/2 Cup chunky salsa (mild, medium or hot)
1 lb. boneless skinless chicken breast cut into 1/2 inch pieces
2 Cups frozen corn
1 can (approx 15 oz.) black beans rinsed and drained
2 cans (10-3/4 oz. each) cream of chicken soup
1 can (approx 15 oz.) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
1/2 cup water
1 tsp. ground cumin
1 or 2 6inch corn tortillas cut into strips
1 Cup shredded cheddar cheese
1/3 Cup chopped fresh cilantro
1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
4. Stir in tortilla strips, cheese and cilantro. Cover and cook an additional 15 minutes.
Enjoy with warm tortillas or corn bread!

Beef and Barley Soup

Make a pot of soup early in the week and you will have something nutritious in the refrigerator for that supper that you might be tempted to go grab a bite.  My mom in law makes this soup often and we enjoyed it there one evening.  While we ate. . .she recalled what she puts in it. . and I jotted it down.  If you have a large family, you can easily double this recipe in a very large stock pot.

• 1 pound ground beef
• 1 large onion diced
• 2 sticks celery, diced
• 1/3 cup pot barley
• 28 ounce can diced tomatoes
• 4 cups water
• 2 beef bouillon cubes
• 1 large potato, diced
• 1 small head cabbage, chopped fine
• 2 large carrots, diced
• 1 can tomato soup
• 1 bay leaf
• a small handful chopped parsley
• 6 peppercorns
• 6 allspice
• 1 tablespoon dill weed

1. Brown the ground beef in a large stock pot.
2. Use a mandolin to prepare your vegetables or chop while your meat is browning.
3. Add the onion and celery and fry until translucent.
4. Add the remaining ingredients. 
5. Put your spices in a spice ball or tie it in cheesecloth.
6. Add the remaining ingredients and bring to a simmer.
7. Simmer several hours.

Butternut Squash Soup

It's that time of the year. The squash is fresh from the garden...and the cool fall days make soup a favorite.

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 1/2 tablespoons ginger root, minced
• 3 pounds butternut squash, peeled, seeded and cut into chunks
• 2 apples, cored and cut into chunks
• 1 carrot, thinly sliced
• 4 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg
• 1/2 cup cream

1. Melt butter in large pot, over medium heat.
2. Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  
3. Add broth, squash, apples and carrot.
4. Cover and simmer for about 30 minutes, or until very tender. 
5. Purée soup using a handheld immersion blender.  (Can also be done in a regular blender in small batches.)
6. Return pot to stove and re-heat on medium-low heat.
7. Add seasonings and cream and heat until steaming, stirring as necessary.

Serve with savory cheddar scones or French bread for a delicious lunch.