Posted on August 13, 2010, 10:20 pm

Chicken tortilla soup

4 cups Chicken stock (not sure if store bought stock has carrots in it or not)
2 single chicken breasts cut bite size pieces
1/2 med onion chopped
2 cloves garlic minced
3 bay leaves
Mexican Seasoning (brand the Spice Hunter - onion, garlic, basil, cumin, red pepper, oregano, jalapeño pepper, cilantro) - we don't measure this but just shake the bottle a few times...can always add more as cooking
Salt to taste

Put all ingredients in pot and boil until chicken is cooked and onions are tender (about 20 to 30 min). Add big handful of fresh chopped cilantro. Serve in bowl with avacado and monterey jack cheese and a side of fresh baked/fried tortilla strips. (soup is good by itself as well...I don't like avocado and can't eat dairy and I love this soup)

*Please note: the Goya products aren't in all grocery stores. I have found them in QFC and mexican stores. The mixture can be made without them and still taste pretty good. But they add a level of flavor that is very good.

Posted on August 13, 2010, 10:21 pm

Lactose Free Creamy Broccoli Soup

This mild, creamy soup is enhanced with just a hint of lemon. Not only does this soup taste great, but broccoli is a calcium-rich vegetable, and this soup is loaded with it.

Serves 6

1 1/2 pounds broccoli cut into small florets
1 large yellow onion, coarsely chopped
1 1/4 pound russet potatoes, peeled, cut into 2-inch pieces (about 2 medium)
3 cups chicken stock
1/2 cup dry white wine
1/4 teaspoon freshly squeezed lemon juice
2 bay leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup soy milk or rice milk
1 fresh lemon for garnish - optional

To prepare the soup: Combine the broccoli, onion, potatoes, chicken stock, wine, lemon juice, bay leaves, salt, and pepper in a large saucepan. Bring the saucepan to a boil. Cover and decrease the heat to low simmering until all the vegetables are tender when pierced with a fork, about 25 minutes.

To puree the soup: Remove the soup from the heat and discard the bay leaves. Ladle half of the soup into a blender along with 3/4 cup soy milk, cover and puree until smooth. Empty the blender into a large bowl. Ladle the remaining soup into the blender with 3/4 cup soy milk, puree until smooth. When finished transfer the pureed soup back into the saucepan. Thin the soup if necessary by adding a little more soy milk until the desired consistency is achieved. Taste and correct the seasonings. Reheat the soup over low heat stirring occasionally until hot, taking care not to boil the soup. Ladle into bowls and garnish each bowl with lemon zest. Serve immediately.

Posted on August 13, 2010, 10:22 pm

White Bean Soup

1 1/2 cups dried cannellini or other white bean (I use navy alot)
1 bay leaf
5 TBSP Olive Oil
1 medium onion finely chopped
1 or 2 carrots finely chopped
1 or 2 stalks celery finely chopped
3 medium tomatoes peeled and finely chopped (or equal canned,drain)
2 cloves garlic finely chopped
1 tsp fresh thyme, or 1/2 tsp dried
3 cups boiling water
salt and freshly ground black pepper
olive oil - to serve (optional)

1. Pick over beans, rinse to clean and put in large bowl covered with cold water overnight. Drain in AM, place in large pan, cover with water and boil and ciook for 20 minutes, Drain, return beans to pan, cover again with cold water and bring to boil again. Add bay leaf and cook til beans are tender about 1 - 2 hours. Drain again and remove bay leaf.

2. Puree about 3/4's of the beans in a food processor or pass through a food mill, adding a little water if necessary to make a smooth paste.

3. Heat the oil in a large saucepan. Stir in the onion and cook until it softens. Add the carrot and celery and cook for 5 more minutes.

4. Stir in the tomatoes, garlic, and thyme. Cook for 6 - 8 minutes more stirring often.

5. Pour in the boiling water, stir in the whole beans and the bean puree. Season with salt and pepper. Simmer for 10 - 15 minutes. Serve in individual soup bowls drizzled with a bit of good, fruity olive oil if desired.

To save time: you can also use canned, cooked beans in equivalent amounts (about 3 to 4 cups) and omit step one..