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New Year's Day Soup Bowl

Southwestern Vegetarian Chili
Printable Version

Ingredients:

3/4 cup olive oil

2 zucchini (coarsely chopped)

2 onions (coarsely chopped)

4 cloves garlic (finely minced)

2 large red peppers (finely chopped)

2- 35 oz. cans plum tomatoes with juice

2 tablespoons chili powder

1 tbls. ground cumin

1 tbls. dried basil

1 tbls. dried oregano

2 teaspoon salt

1/2 cup chopped fresh italian parsley

1 cup dark red kidney beans (canned)

1 cup black beans (canned)

2 tbls. dried dill

2 tbls. lemon juice

Directions: Heat olive oil in large stock pot. Saute first four ingredients until tender. Add fresh and canned tomatoes and all the seasonings. Cook uncovered for about 20-30 minutes. Stir in beans, dill, and lemon juice. Simmer on stove for about 15 minutes. Serve with sour cream and chopped green onions on top of each serving. Serves 8-10. May be frozen or refrigerated for up to 3 days.

New England Clam Chowder
Printable Version

Ingredients:

2 - 6 1/2 oz. cans chopped clams

1 cup finely diced onion

1 cup finely diced celery

2 cups chopped potatoes

3/4 butter (may be eliminated)

3/4 cup flour

1 qt. half and half (may use whole or 2% milk)

1 1/2 tsp.salt

1 tsp. coarse ground pepper

1/4 cup red wine vinegar

1/4 tsp. tabasco sauce

Directions: Drain juice from clams and add to vegetables in small saucepan. Add enough water to barely cover vegetables. Simmer covered until tender. The the meantime, melt butter, add flour, blend and cook, stirring for 2 to 3 minutes. Add half and half, cook and stir with wire whisk until mixture is almost to a rolling boil. To prevent scorching, stir constantly with a wire whisk. Add undrained vegetable and clams. If freezing, do not reheat. After cooling, freeze in zipper plastic bags. When serving time, reheat soup and add salt, pepper, vinegar, and tabasco. Makes 8-10 servings.

Barley Mushroom Soup
Printable Version

Ingredients:

2 tbls. butter (may substitute canola oil)

2 lbs. muchrooms (chopped)

3 bunches of green onion (chopped)

1 cup of celery (chopped)

1 onion (chopped)

4 cups chicken broth (or vegetable broth)

1/2 cup pearl barley

1/4 cup chopped parsley

1 bay leaf

1/2 tsp. dried thyme

1/2 tsp. pepper

2 potatoes (diced)

1 cup whipping cream (may be eliminated)

Directions: Melt butter and saute mushrooms, green onion, celery and onion until tender. Add chicken (or vegetable) broth, barley, parsley, bay leaf, thyme and pepper to sauted vegetables. Cover and simmer for 60 minutes. Add diced potatoes and whipping cream and simmer for another 20 minutes. Refrigerate up to two days. May be frozen. Serves 6-8.

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