SOUPS and STEWS

Autumn Vegetable Soup
(original recipe Ellie Krieger, Fine Cooking 2009)

2 Tbs. olive oil
3 medium carrots, cut into medium dice
1 large yellow onion, cut into medium dice
2 medium cloves garlic, minced
2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
1/4 tsp. ground allspice
Pinch cayenne pepper; more to taste ( I used chili powder and red pepper flakes instead)
Kosher salt
1 quart lower-salt chicken broth
1 14.5-oz. can no-salt-added diced tomatoes (I used stewed…..if you can’t deal with them don’t use them)
4 sprigs fresh thyme (I used dry)
2 cups lightly packed, coarsely chopped kale (I used swiss chard)
1 cup lower-salt canned chickpeas

(I added wide egg noodles and some extra stock)

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Cannellini Bean and Kale Soup

by Ivy Manning

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

Serves four.

1 Tbs. extra-virgin olive oil

1 medium yellow onion, finely chopped (1-1/2 cups)

1 medium carrot, peeled and finely chopped (3/4 cup)

1 medium celery stalk, finely chopped (3/4 cup)

1-1/2 tsp. minced fresh rosemary

2 Tbs. tomato paste

2 large cloves garlic, minced (1 Tbs.)

1 quart homemade or lower-salt vegetable broth

Two 15-oz. cans cannellini beans, rinsed and drained

6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)

1 Parmigiano-Reggiano rind (1x3 inches; optional)

1-1/2 tsp. cider vinegar

Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.

Stir the cider vinegar into the soup and season to taste with salt and pepper.

CHILI DE BLISS

(This won a blue ribbon for my niece!)

Ingredients:

3 slices bacon chopped

2 pds. Ground sirloin (or burger)

3 T chili powder

½ T cumin

2 medium sweet onions, chopped

3 garlic cloves, chopped

1 15-ounce can pinto beans (drained and rinsed)

3 T brown sugar

1 T Worcestershire

2 bottles/cans of beer (use 1 ½ in the chili, you drink the other ½ while cooking!)

1 bottle of chili sauce (approx. 1 cup)

Salt and pepper to taste

Directions:

Heat and fry bacon to a crisp. Remove bacon and cook sirloin, garlic and onion in the bacon grease. Drain the fat or soak up with paper towel. Add chili powder, cumin and ground black pepper. Cook for 5 minutes. Add the beans, brown sugar, Worcestershire and beer. Bring it to a boil (cook out the alcohol) for 5 minutes. Add the chili sauce and season with salt to taste. The longer you let it simmer, the better it tastes! Within a half an hour, it’s ready to serve!

Serve the chili with bacon bits, sour cream, jalapeño peppers, cheese, fresh onion, etc…these flavors offset the sweetness.

The sweet and spicy tastes will bring you bliss…guaranteed!!