FEBRUARY 17, 1997

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Home & Garden


Dining In: Soups--hearty, healthy, and delicious

Pepperoni Chili
   1 lb. ground beef
   1 large onion, chopped
   1 clove garlic, minced
   1 can (15 oz.) kidney beans, rinsed and drained
   1 1/2 c. water
   1 1/4 c. picante sauce
   1 c. chopped green pepper
   1 c. chopped red pepper
   1 can (6 oz.) tomato paste
   1 c. chopped pepperoni
   1 Tbsp. balsamic or red wine vinegar
   1 1/2 tsp. chili
   1/2 tsp. dried oregano
   Optional toppings: sliced ripe olives, shredded mozzarella cheese, sour cream

   Brown ground beef with onion and garlic. Drain. Add remaining ingredients, except toppings. Bring to a boil. Reduce heat, cover, and simmer 30 minutes. Top as desired and serve with additional picante sauce.

Curried Vegetable Soup
   1 c. celery, chopped
   1 c. parsnips, chopped
   3/4 c. onion, chopped
   1/2 c. carrot chopped
   4 c. water
   4 tsp. low-sodium chicken or beef bouillon powder
   2-4 garlic cloves, finely chopped
   1/2 tsp. dry coriander
   2 1/2 tsp. curry powder
   Cayenne pepper to taste
   2 Tbsp. flour
   2 1/2 Tbsp. creamy peanut butter
   1/2 c. fresh spinach, coarsely chopped or torn

   Place the vegetables (except the spinach), water, bouillon, garlic, coriander, and pepper in a large saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 45 minutes or until the vegetables are soft. Turn off the heat.
   When the vegetables and broth are slightly cooled, purée the soup in a blender or food processor. Return the soup to the pan and bring it to a gentle simmer. Stir in the curry powder. In a cup or small bowl, stir 1 1/2 Tbsp. water into the flour. When a smooth paste has been formed, remove 1-2 spoonfuls of soup from the pan and stir into the flour mixture. When this mixture is very smooth, pour it back into pan of soup, stirring well to prevent lumping. Simmer until the soup is thickened, about 2 minutes.
   To serve, stir in the peanut butter and let heat through. Stir in the chopped spinach leaves and serve.

Potato Soup Verde
   1 tsp. vegetable oil
   2 Tbsp. water
   1 small onion, finely chopped
   4 large potatoes, peeled and cubed
   1/3 c. freshly grated Parmesan cheese
   1/2 c. chopped parsley
   1/8 tsp. white pepper
   1 10-oz. pkg. frozen chopped spinach
   Water as directed
   Salt to taste
   1/4 to 1/3 c. warm skim milk
   2-3 Tbsp. red wine vinegar, to taste

   In a deep saucepan, place the oil, 2 Tbsp. of water, and onions. Sauté the onions until they appear translucent. Add the cubed potatoes, grated cheese, parsley, pepper, and frozen spinach. Pour in just enough water to cover all the ingredients. (If the soup becomes too thick, simply add more water.) Cook, covered, over low heat, stirring occasionally. When the potatoes are tender, pour the mixture into a blender (half at a time) and blend until smooth. Salt to taste, stir in the vinegar and warm milk and transfer to a serving bowl.

Garden Soup
   1 c. chopped onion
   2 c. baby carrots
   1 c. chopped celery
   2 c. frozen green beans
   1 (15 oz.) can garbanzo beans
   8 c. chicken or vegetable broth
   1/2 tsp. basil
   1/2 tsp. rosemary
   1/4 tsp. thyme
   1/2 tsp. salt
   1 (12 oz.) pkg. frozen egg noodles
   2 c. diced fresh tomato

   Combine first 10 ingredients in large soup kettle. Bring to a boil. Stir in frozen egg noodles. Cook 30 minutes. Add tomatoes and heat 5 minutes more.

Taco Soup
   1 lb. lean ground beef
   1 medium onion, chopped
   2 cloves garlic, minced
   2 tsp. chili powder
   1 tsp. ground cumin
   3 c. beef broth
   1 1/2 c. picante sauce
   1 can (14 1/2 oz.) diced tomatoes in juice
   1 c. uncooked rotini pasta
   1 small green pepper, chopped
   Shredded cheddar cheese
   Tortilla chips

   In large saucepan, brown meat with onion and garlic; drain. Sprinkle chili powder and cumin over meat; cook and stir for 30 seconds. Add all remaining ingredients, except the cheese and chips. Bring to a boil, stirring frequently. Reduce heat, cover, and simmer 10 minutes or until pasta is tender, stirring occasionally. Ladle into bowls; top with cheese. Serve with chips and additional picante sauce.