Vegetable Bouillon Paste

I found this idea on the internet, and I think it will quickly become a staple in my kitchen. This can be made with any of your favorite vegetables and is only limited by your imagination. The first time I made this, I only made a half batch and gave too much of it away to friends. Next time I will make the full 2 kilos so I don't run out of this so fast. So far, I have used it to make Chicken & Pasta Soup, Baked Potato Soup, and Spaghetti Sauce. I'm sure I'm going to find many more uses.

Ingredients:

• 250 grams leeks
• 125 grams broccoli
• 250 grams carrots
• 125 grams sweet peppers
• 125 grams onion
• 4 to 6 garlic cloves
• 125 grams parsley
• 125 grams cilantro
• 1 cup fine salt (I like to use our swimming pool salt because it is very fine and absolutely pure, no iodine, no fluoride, and no anti-caking ingredient)

Directions:

• Thoroughly wash all the vegetables and air dry as much as much as possible.
• Coarse chop all the vegetables.
• Smash and peel the garlic.
• Rough chop the herbs.
• Process all ingredients in a food processor until paste-like.

• Weight the processed ingredients and add the appropriate amount of salt.
• 2 kilos of ingredients (or 4.4 pounds) to 1 cup of salt
• 1 kilo of ingredients (or 2.2 pounds) to ½ cup of salt
• ½ kilo of ingredients (or 1.1 pounds) to ¼ cup of salt

The basic recipe makes three to four ½ pint jars (but it halves well)
Freeze in small jars, but keep one in the fridge for quick meals

Use 1 teaspoon per cup of water in your recipes.

I know it sounds like too much salt, but you'll have to trust me on this. The salt is a natural preservative and you have to use a sufficient quantity to prevent the growth of bacteria. The great thing about using this vegetable bouillon in a recipe is that you will not need any additional salt.

Think about adding basil, rosemary, oregano, spinach, kale, cauliflower, cabbage, sun-dried tomatoes, or anything else you like for some variation in the recipe. I'm sure you will come up with your favorite combination.

Credit to www.food52.com for this idea.

Tomato Soup - a Campbell's Tomato Soup Copycat

One of my favorite soups when I was growing up was Campbell's Tomato Soup. Add a grilled cheese sandwich on the side and you have the ultimate comfort food menu. Now make that grilled cheese sandwich on homemade sourdough bread, and it's just heaven.

Many of the copycat recipes I found all called for tomato sauce and powdered ingredients. I wanted my version to be just a little richer, so I used diced tomatoes, fresh garlic and fresh onion. The results are the flavor of the original Campbell's, but just a little more intense.

Ingredients:

• 15 ounces diced tomatoes
• 6 ounces tomato paste
• 1 cup water
• 2 cloves of garlic, minced
• 2 tablespoons of minced onion
• 2 tablespoons of raw sugar
• ½ teaspoon salt
• ½ cup of sweet cream
• 2 cups milk

Directions:

• Place the first 7 ingredients into a medium sauce pan.
• Use an immersion blender to thoroughly mix the ingredients until you have a thick sauce. If you don't have an immersion blender, you can use a regular blender and then transfer the ingredients to the sauce pan.
• Use medium heat and bring the ingredients to a low simmer.
• Slowly add the cream and the milk and heat to a low simmer for about 10-15 minutes to make sure the onion and garlic are thoroughly cooked.

Serve.

Yield: 5½ cups

Tico Taco Soup

Lately we have been craving some of the Taco Soup I used to make in Texas. Almost all of the ingredients were prepackaged and it was simple to pull together. Today, I decided it was time to check out the local supermarket and see just what is available in prepackaged foods for substitutions. I found workable replacements, but I had to come up with my own "Taco Seasoning Mix." I used our house chili powder as the base, since this is the recipe that won the People Choice Award in a Chili Cook-Off just a few days ago.

Ingredients:
½ kilo, or 1 pound of ground beef
1 medium onion diced
1 medium sweet pepper diced
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon ground smoked Spanish paprika
¼ teaspoon dried oregano
1 tablespoon Chili Powder de la Casa (click on link for recipe)
1 - 15.5 ounce can of white beans
1 - 20 ounce can of black beans
1 - 20 ounce can of red beans
1 - 20 ounce can of chick peas (garbanzo beans)
1 - 15.5 ounce can of corn kernels
1 - 15.5 ounce can of diced tomatoes
Salt and pepper to taste

Yield ~ 8 servings

Directions:
Brown meat with onions and peppers in a fry pan and drain grease. Add all of the spices and mix well. Transfer the seasoned meat to a stock pot. Add all the canned beans, corn and tomatoes. Stir until well blended. Heat over medium/low temperature until thoroughly heated. Add salt and pepper to taste.

Serve with a dollop of sour cream and grated cheddar cheese. This is also great with a little "Pico de Gallo" and chopped cilantro. Try making some Corny Jalapeño Skillet Corn Bread to serve on the side.

Creamy Broccoli Cheddar Soup

I am always looking for new ways to get my husband John, to eat green vegetables. Since he loves bacon and cheese on everything, I came up with a soup recipe using his key ingredients and my green veggies. I found it to be very delicious and John said, "It's not bad." That statement alone I take as a compliment from him, and I will make this again soon.

Ingredients:
2 tablespoons butter
1 cup of scallions sliced about ¼ inch thick (green onions, or cebollines in Costa Rica)
1 cup of celery, diced
2 cloves of garlic, peeled and thinly sliced
1 head of broccoli, trim off the woody part of the stem, and chop the rest, with the florets into pieces
3 cups of chicken or vegetable broth
3 tablespoons butter, melted
3 tablespoons flour
2½ cups of milk
2 slices of bacon, cooked and diced
1 cup of grated cheddar cheese
½ teaspoon fresh ground black pepper

Directions:

Melt 2 tablespoons of butter in a medium sized stockpot on medium/low heat. Sauté the scallions and celery until tender, then add the garlic, and continue to sauté for about 2 minutes to cook the garlic. Be careful not to burn it. Add the broccoli and broth to the stockpot. Cover it and let it simmer for about 10 minutes.

Use a potato masher to mash the broccoli as fine as you like it. I like mine a little chunky, so this is a question of taste. You can also use an immersion blender at this stage to puree the broccoli.

In a small sauce pan, melt 3 tablespoons of butter and add the 3 tablespoons of flour. Cook the flour in the butter for at least 3-4 minutes, or the soup will have a floury taste. Now gradually add the 2½ cups of milk and stir constantly until the sauce is thick and bubbly. 

Add the sauce to the broccoli in the stockpot. Then add the black pepper, grated cheddar cheese, and the diced cooked bacon. Bring everything to a low simmer for about 5 minutes and it will be ready to serve.

¡Buen Provecho!

Serves: 6

Note: Substitute cauliflower, or spinach, for the broccoli and you'll have more delicious soup options.

Sopa de Ayote estilo Caribeño (Caribbean Calabaza Soup)

Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the incredible blend of sweet, savory, and spicy ingredients.

The Costa Rica climate is not suitable for the traditional pumpkin, but we do have many other types of squash. One of them is called Ayote, or Calabaza.  This squash is round like a pumpkin, but it has a dark green skin, or rind, with tinges of yellow when it is ripe, or as the Ticos say, “Sazon.”

Yesterday, for lunch, I oven roasted Ayote that I had tossed with olive oil salt, black pepper, and some red pepper flakes.  Since John has never been a vegetable kind of guy, we had a lot leftover.  Today, I decided to make Caribbean Calabaza Soup with the leftovers. John loves this cream soup! Yea!!

INGREDIENTS

• 2 tablespoons olive oil
• 1 small onion, minced
• 3 cloves garlic, minced
• 3 cups cubed ayote, calabaza, pumpkin, or butternut squash
• 4 cups chicken or vegetable stock
• ¼ teaspoon of thyme
• 1 teaspoon fresh oregano
• 2 tablespoons chopped fresh cilantro
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• A dash or two of cayenne pepper
• 1 teaspoon coarse salt
• 2 tablespoons of tapa de dulce shavings (unrefined sugar cake), or dark brown sugar
• 1 cup of coconut milk
• 1 minced chili pepper (to taste) Start with a ½ Jalapeño, seeded and minced. Add more if needed.
• Natilla, or sour cream (optional)
• Chopped chives (optional)

 INSTRUCTIONS

• Remove the rind, or skin from the squash and remove all the seeds. Cut the squash into about 1-2 inch cubes.
• Heat the oil in a 4-quart saucepan and add the squash, tossing to coat. Cook for 2 to 3 minutes, and then add the onion and garlic. Cover and sweat the vegetables for about 3 minutes. (Note: If you have leftover roasted squash like I did, you just need to sauté the onions and garlic, then add the squash. No need to sweat the squash again)
• Add the stock, thyme, oregano, cilantro, ginger, cinnamon, hot chili pepper, and salt. Cover and simmer for 10 minutes, then remove the lid and simmer over low heat for 10 minutes more, or until the squash is tender.
• Remove the pan from the stove and use a hand blender to puree all the ingredients.  If you don’t have a hand blender, remove the vegetables and herbs from the soup with a slotted spoon and place in a blender or food processor and puree until smooth.  Be careful to not fill the blender or food processor too full or the hot ingredients will expand and make a mess. Return everything to the soup pot, add the sugar and coconut milk, and mix well.
• Simmer the soup for 5 minutes, or until reduced to a nice thick consistency. Serve hot, garnished with a dollop of sour cream and some chives.

Tomato Basil Soup

Tomatoes are plentiful right now and the Farmers Market was selling them this morning, for about $2 USD for 3 kilos, or 6.6 pounds.  I set aside a few to dehydrate later for "sun-dried tomatoes" and I made some cream of tomato soup with the rest.

Ingredients:
1 tablespoon of olive oil
½ cup onion
2 cloves of minced garlic
6 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 6 cups canned whole tomatoes, crushed. (The easy way to peel fresh tomatoes is to drop them in boiling water for 20-30 seconds.)
4 cups tomato juice
1 cup chicken or vegetable stock
12 -14 fresh basil leaves, washed and chopped
2 cups of milk, or heavy cream (I use half & half)
1/4 cup unsalted butter
1 tablespoon honey
salt and fresh cracked black pepper to taste
1 tablespoon lemon juice (optional)

Directions:
Saute onion and garlic in the olive oil in the same saucepan you will use for the soup.

Add the tomatoes, tomato juice and stock to the saucepan.  Bring it to a boil on medium heat and then turn to low and simmer for 30 minutes.

Add the fresh basil and use a hand held immersion blender and puree, along with the basil leaves, in the saucepan.  If you don't have an immersion blender, use a regular blender, but use small batches, because hot liquids expand in a blender.

If you used a regular blender, return the puree to the saucepan and add milk, cream, honey, lemon juice and butter, while stirring, over low heat.  If you used heavy cream, do not let it boil or it will want to curdle.

Garnish with basil leaves and serve with your favorite bread or a grilled cheese sandwich.

Zucchini Soup

This soup is so rich and creamy, you'll think it's full of cream.  

Ingredients:

4 tablespoons butter

1 medium onion, white or yellow, thinly sliced

8 to 9 cloves garlic, peeled & finely minced

1 kilo, or 2 pounds of zucchini, diced

4 cups salt-free chicken stock

¼ teaspoon ground turmeric

¼ teaspoon Chinese 5 spice

½ teaspoon fresh ground black pepper

¾ teaspoon salt

2 tablespoons fresh chopped basil

Directions:

Melt the butter in a heavy stock pot. Add the onions and cook on medium-low heat until the onions are translucent.  

Add the minced garlic and stir for 2-3 minutes, being careful to not brown the garlic.

When the onion and garlic are very soft, add the diced zucchini (Tip:  If the zucchini is very mature, peel the skin first so it doesn’t give a bitter taste to the soup) and cook everything medium-low heat until the zucchini is soft.

Remove the soup pot from the heat and add all the remaining ingredients, except the basil.  

Use an immersion blender to blend until everything until is creamy.  If you don’t have an immersion blender, you can use a conventional blender to blend everything in small batches and then return the soup to the stock pot.

Bring the soup back to a boil and then simmer on low heat for about 45 minutes.

Add the chopped basil and serve.

Yield:  About 1½ quarts

Note:  If you want to make this totally vegan, just substitute olive oil and vegetable broth for the butter and chicken stock.

Gazpacho

I love a good Gazpacho!  I especially love it as a way for me to get my better half to eat some veggies.

Gazpacho is usually a tomato-based, vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine.  Since it's so refreshing and served cold, it makes for a great meal in the warm summer months.

Here is my favorite way to make it...

Ingredients:

4 cloves Garlic, Minced

1 whole Red Onion, Diced

2 whole Large Cucumber, Diced

4 whole Medium Tomatoes, Diced

2 whole Large Sweet Red Peppers, Diced

1 whole Jalapeño Pepper, Seeded and Diced

1 whole Zucchini, Diced

2 ribs of Celery, Diced

1 liter of Tomato Juice

1/4 cup Extra Virgin Olive Oil

1/8 cup Red Wine Vinegar

1/8 cup Balsamic Vinegar

1 Tablespoon Honey

1/4 Teaspoon of Cumin

Salt to taste

Black Pepper to taste

Directions:

All of the ingredients should be finely diced and the garlic needs to be minced.  The Jalapeño Pepper should be seeded, finely diced and set aside.  Thoroughly mix the garlic, onion, cucumber, tomatoes, sweet peppers, zucchini and celery in a large bowl.  Place half of the mixture in the bowl of a food processor or in a blender and add all of the Jalapeño Pepper and half of the tomato juice.  Pulse until all ingredients are well blended well.  The mixture will have a festive colorful texture. 

Now pour the mixture back into the large bowl with the remaining vegetables, add the rest of the tomato juice, oil, vinegars, honey, cumin, salt and pepper.  Stir well to blend everything and check to see if it needs more salt or pepper.  Chill for a couple of hours because this soup is best when served very cold. 

When the soup is chilled, remove the soup from the refrigerator and stir.  Ladle soup into a bowl and garnish with your favorite toppings:  Sour cream, diced avocado, and fresh chopped cilantro or basil.  This soup makes a delicious meal in hot weather and it is especially yummy when served with garlic toast. 

Yield: About 10 cups

Spicy Carrot Soup - Sopa de Zanahoria

I'm always coming up with new recipes using vegetable and spices to excite the taste buds. You'll find this quick and easy recipe very tasty! John, my wonderful husband that doesn't like vegetables, said I have to add this to the "Make it again" category. Wow, it's so exciting when I stumble upon ingredients that really please him! I hope you enjoy it as much as we do.

Ingredients:
1½ Tablespoon Butter
1 whole Onion, Diced
3 cloves of Garlic, Minced
4 cups Carrots, Diced
4–5 cups Chicken Broth (I make my own. If you use pre-packaged, low sodium is best)
2 teaspoons Cumin
½ teaspoons Coriander
1/8 teaspoon ground Nutmeg
1/8 teaspoons ground Cloves
1/8 teaspoon Cayenne Pepper
2 tablespoons Honey
1½ teaspoon Key Lime or Lemon Zest
1 tablespoon Key Lime or Lemon Juice (We can't get lemons in Costa Rica, so I always use the little limón criolla)
1 teaspoon Salt
1 teaspoon Pepper
¾ cups Sour Cream or Mild Cheese (grated)
3 Tablespoons chopped Cilantro or Chive (garnish)

Directions:
Melt the butter in a large pot over medium heat. Add the onions and sauté them until they are translucent. Add the garlic and sauté for a minute more. Add carrots and broth and bring everything to a boil. Lower the heat to a slow simmer and cook until the carrots are tender; about 20 minutes.

Remove the soup from heat and use an immersion blender or regular blender to blend soup until smooth. When using a regular blender, you may have to do it in small batches, because hot liquids will spill over the top of a full blender jar. Stir in all the spices, honey, key lime zest, juice, salt and pepper. Return the soup to the low heat and bring it back to a low simmer for 10 minutes. Ladle soup into bowls and top with a dollop of sour cream or grated cheese. Sprinkle with a little cilantro or chive.

¡Buen Provecho!

Potato & Baby Leek Soup / Sopa de Papa y Cebolline

This recipe is based on an original recipe of Emeril Lagasse that I found on the Food Network. I modified it to use ingredients readily available here in Costa Rica.

Ingredients:
6-8 large baby leeks (cebolline), about 1/2 kilo, or 1 pound
2 bay leaves
25 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
3/4 cup dry white wine
5 teaspoons of chicken bouillon and 5 cups of water (or 5 cups of chicken stock)
1/2 kilo, or 1 pound of peeled and diced potatoes (small)
1 cup peeled and diced carrots (small)
1 1/2 teaspoons salt
3/4 teaspoon ground pepper, white or black
1 cup of heavy, or sweet cream
Cayenne pepper, or Tabasco, to taste
3 tablespoons minced cilantro, or snipped chives

Directions:
Trim the green portions of the leek. Take 2 of the largest and longest leaves to make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme, vertically and horizontally. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the baby leek lengthwise and rinse well under cold running water to rid the leek of any dirt or sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter with the diced bacon. Stir occasionally, until the bacon is very soft and has rendered most of its fat. It will take 5 or 6 minutes, but don't let the butter burn. Add the chopped leeks and cook until they are wilted, about 5 minutes. Add the wine and bring everything to a boil. Add the bouquet garni, chicken bouillon & water (or chicken stock), potatoes, carrots, salt and pepper. Bring it to a boil and reduce the heat to a simmer and cook for 30 minutes, or until the potatoes and carrots are soft and falling apart, and the soup is very flavorful.

Remove the bouquet garni and puree the soup in small batches in a food processor or blender. Remember that hot soup will expand in the blender, so don't get it too full. I like to puree all but a cup, or two, so the soup has more texture. (If you have an immersion blender, puree the soup directly in the pot.) Stir in the heavy cream and adjust the seasoning, if necessary. We like to add a little cayenne pepper or Tabasco at this point. Serve immediately, with the minced cilantro or snipped chives sprinkled over the top of each bowl of soup.

Prep Time: 16 min
Cook Time: 44 min
Level: Easy
Serves: 1 1/2 quarts soup, or about 6 servings

Papa's Split Pea Soup

This is Nancy's dad's recipe for the best split pea soup you'll every taste.

Ingredients:
16 ounces split peas, dry, rinsed and drained
1 Ham hock or Ham bone with some meat on it
2 whole carrots, peeled and quartered
2 sticks celery, cut in large chunks
1 medium onion, halved and quartered
14 ounces tomatoes, canned
3 quarts water

Directions:
Add all ingredients to large stock pot.
Bring to a full boil and simmer for 2 hours.
Remove Ham bones and cut off any remaining meat.
Puree in blender, add salt & pepper to taste.

Originally posted 1/2/08

Olla de Carne - Costa Rican Beef Soup

This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find it on the menu at many "sodas" (small diners) and "restaurantes". It is a stew-like soup with large chunks of beef and vegetables. The broth isn't as thick as the broth found in a typical American stew.

Ingredients:

½ pound of yucca

½ pound sweet potatoes (camote)

½ pound of tiquisque* (optional)

½ pound carrots (zanahoria)

½ pound of potatoes (pappas)

½ pound of calabaza squash (ayote)

1 chayote

1 green plantain (platano verde)

2 ears of tender corn sliced in 1½” rings (elote)

1 bunch of fresh cilantro (culantro)

1 cup diced celery (apio)

1 cup coarsely chopped onion (cebolla)

3 cloves minced garlic (ajo)

1 tablespoon fresh chopped oregano

2 cups of chicken or beef stock (or 2 bouillon cubes dissolved in water)

1 teaspoon of achiote paste (annatto)

Salt and pepper to taste

2 pounds bone-in beef, cubed beef or rib pieces cut into about 2 inch pieces

Directions:

Place the meat in a large pot with the onion, garlic, cilantro, oregano, celery and salt and pepper. Add enough water to cover everything and bring it to a boil. Lower the heat to a simmer until the meat is almost tender, about 30 to 45 minutes. Cut all of the vegetables into large chunks, about 1” to 1½” thick. Put the vegetables and chicken or beef stock in another large stock pot in the order they take to cook. Reserve the potatoes, sweet potatoes and squash until later because they need less cooking time. Bring the vegetable to a boil over moderate heat for 5 minutes. Then add the remaining vegetables and lower the heat to a simmer, transfer the meat to the vegetable pot and continue to simmer until everything is tender, about 30 to 40 minutes.

Olla de carne is usually served "family style" with a bowl of plain broth (or caldo) for everyone. The cooked meat and vegetables are placed on a large platter in the center of the table with a large bowl of white rice. Everyone adds a little rice to their broth and then tops it with some meat and their favorite vegetables.

* Tiquisque is commonly called Taro, Cocoyam or Ñampi. I'm not fond of this root vegetable, so I usually don't add it.

Taco Soup

This soup is always a big hit for supper in the colder months. It can be thrown together in a matter of minutes and it's yummy with some corn bread or tortillas. Even though you may find an ingredient you don't normally like, you will be pleasantly surprised at how good this tastes when everything is combined.

Ingredients:
1 lb ground hamburger meat or ground turkey
1 can Pinto or Black Beans (I use one can of each)
1 can Great Northern Beans or Navy Beans
1 can Whole Kernal Corn
1 can Hominy (I know what you're thinking, but trust me for the tortilla taste)
2 cans diced Tomatoes with Chiles (Ro-Tel)
1 package Taco Seasoning
1 package dry Ranch Dressing Mix

Optional:
Sauté 1 cup diced onions and 1 cup diced sweet peppers in a tablespoon of olive oil before you add the meat.

Directions:
Brown ground meat; add ingredients from each can including liquid; add taco mix and ranch dressing mix; stir all ingredients until well combined and simmer about 20 minutes until hot through and through. You can add water to taste - not required but it will make a more soupy dish.

Serving suggestion: Try topping with a dollop of sour cream, grated cheese, a little diced onion and some chopped cilantro just before serving.

Originally posted 10/13/07

Chicken Stew

INGREDIENTS:
1 - 3 pound chicken, cut into pieces
1-2 lemons
1/4 cup margarine
1/2 onion chopped
1/2 cup peeled and chopped tomatoes
2 big carrots, peeled and chopped
1 celery stalk, chopped
4 garlic cloves, chopped
5 medium potatoes, cut into cubes
1 cup green peas
1 tsp chopped parsleyt
tsp vinegar
salt, pepper and oregano to taste
2 cups water with a bouillon cube

DIRECTIONS:
Soak the chicken pieces in lemon juice for about 2 minutes. Take out and drain. Heat margarine and fry the chicken together with all the other ingredients, adding the potatoes and the consomme last. Add water if needed. Let it cook for an hour and serve with rice.

Originally posted 03/09/08

Cream of Green Chili Soup

Ingredients:
1/2 stick unsalted butter
1 lb.(2 medium) baking potatoes, peeled and chunked
1/3 cup whipping cream
2 cups chopped onions
2 cups grated Monterey Jack, or mozzarelle cheese, or combination of both
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
2 bay leaves
6 long green chiles (1 cup or canned chopped green chiles can be substituted)
3 1/2 cups chicken broth homemade or canned

Directions:
In a 4 qt. saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring twice, until the potatoes are very tender, about 25 minutes. Cool soup slightly, discard bay leaves, and puree in food processor. (This is really messy, but careful not to do too much at a time). Return soup to pan, stir in green chiles and set over medium heat. Bring to a simmer and cook, uncovered, stirring frequently until the soup has thickened, about 15 minutes (Don't worry that it is not really thick). Stir in the cream and adjust seasoning if desired. (This can all be done up to 3 days ahead and rewarmed over low heat, stirring frequently.) Ladle soup into bowls, sprinkle with cheese (and crumbled tortilla chips if desired).

Originally posted 2/17/08

Chayote Squash & Corn Soup

Servings: 6
Preparation Time: 30 minutes

This soup is a traditional Costa Rican recipe given to me by my sons' Grandmother in 1969 before her Grandsons were born. They both loved this soup as children.

Ingredients:
1 chayote squash, diced small
1 can corn, drained
1 tsp chicken bouillon granules
5 ozs evaporated milk
1 1/2 cups water
1/2 cup sweet green peppers, diced fine
1/8 tsp black pepper, coarsely ground salt, to taste
3 tbsp cilantro, minced fine

Directions:
Bring chayote, water & chicken buillion to a boil and simmer on low for 10 minutes. Add remaining ingredients (except for the cilantro) and bring to a boil. If the soup appears too thick, add more water. Simmer on low for 15 minutes. Add cilantro just before serving.

Options:
You may substitute sweet red peppers, or combine with green peppers for color. Lawry's Seasoning Salt may be substituted for regular salt.

Originally posted 2/2/08

White Chili

Ingredients:
2 1/2 c water
1 tsp lemon papper
1 tsp cumin seed
3-16 oz cans Great Northern white beans, undrained
4 skinless chicken breast halves
1 tsp olive oil
4 garlic cloves, minced
2 med. onions, chopped
18 oz frozen white corn
2 4-ounce cans chopped mild green chilies
2 tsp ground cumin
1 1/2 tsps dried oregano
1/4 tsp cayenne pepper
6 cups chicken stock or canned broth
2/3 c shredded jack cheese

Directions:
Boil chicken in water with lemon pepper & cumin seed. Simmer approx. 20 mins. Remove chicken and cut into bite size. Heat oil and saute onions & minced garlic in oil. Stir in chilies, cumin, oregano & cayenne and saute 2 mins. Add undrained beans, white corn, broth and chicken and bring to a boil. (Optional: to serve, put 1 T cheese in bottom of bowl and pour chili over.) Season to taste with salt and pepper. Bon appetite!

Originally posted 1/11/08

Fresh Zucchini Soup

Ingredients:
3 Cups sliced zucchini
1 T dried parsley
3 Cups chicken or beef broth or combination
1 t dried basil
2 Cups water
1 ½ t salt
1 onion chopped
½ t cayenne pepper
1 clove garlic sliced
Grated Parmesan
1 C frozen peas
2 or 3 slices bacon

Directions:
Cut bacon in small strips; put in large pot with onion and garlic; saute' until bacon is almost crisp. You might start the bacon first. Add zucchini and broth. Cook until zucchini is soft. Add peas and simmer for 2 minutes. Add other seasonings. Allow soup to cool slightly. Working in several batches, transfer soup to a blender ( do not fill container more than halfway and, holding onto lid tightly with a dishtowel, puree until very smooth; begin at low speed and gradually increase to high. Transfer back to soup pot and keep warm until serving. Top each bowl with Parmesan and you can add fresh basil leavers torn into small pieces and a few grains of cardamom. Yum, yum.

Makes 4-5 servings.

Originally posted 1/11/07

Baked Potato Soup

Ingredients:
10 medium russet potatoes (8 to 10)
1/2 medium onion, chopped
2 celery stalks, chopped
2 carrots, grated
1 can cream of chicken soup
6 ounces sour cream
8 ounces Velveeta cheese
12 ounces milk
4 tbsp. butter
1 slab bacon
1 cup cheddar cheese, shredded
1 bunch chives or green onions, chopped fine

Directions:
Peel and dice potatoes into large chunks. Chop onion and celery. Grate carrots. Boil potatoes, onion, celery, and carrots until potatoes are soft. Drain half of the water. Add cream of chicken soup, Velveeta, sour cream, butter and milk. Simmer for 20-30 minutes. Stir occasionally so potatoes and cheese do not stick to the bottom of the pan. Fry bacon and tear into bits. Chop chives and shred cheese.

Serve soup and sprinkle bacon, chives, and cheese

Originally posted 1/08/08