Beet and Fennel Soup

INGREDIENTS

1teaspoon canola oil
5 beets, peeled, cored, and chopped
3 fennel bulbs, cored, stems removed, and chopped
8 ounces onions, diced (about 1 large onion)
2 ounces carrots, diced (about 1 small carrot)
2 ounces celery, diced (about 1 large celery stalk)
1 garlic clove, minced
1 tablespoon fresh ginger, minced
5 to 6 cups chicken stock (low-fat and low-sodium)
2 tablespoons fresh orange juice
Salt and pepper to taste

DIRECTIONS

Heat the oil in a large pan over high heat. Add the onions and saute until translucent. Add the carrots, celery, garlic, and saute for 2 minutes. Add the beets, fennel, ginger, stock, orange juice, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Using a blender, puree the soup adding enough stock to obtain the right consistency. Season to taste and
refrigerate for 2 hours before serving.

The soup may be refrigerated up to 5 days.
The soup may be frozen up to 1 month.

4 Servings

FRENCH ONION SOUP

INGREDIENTS

3 tbsp. unsalted butter
4 large onions, halved and thinly sliced
1 tsp. sugar
2 tbsp. all purpose flour
2 cans 14.5 oz each beef broth
1/4 cup sherry or red wine
Six 1/2 inch thick slices French bread, cut on a slight diagonal
1/4 pound Gruyere or Swiss cheese

DIRECTIONS

Melt butter in a pot. Add onions and stir to coat with butter. Cover cook 15 minutes or until onions are very soft and begin to turn golden brown. Uncover and increase heat. Stir in sugar. Cook uncovered 7 minutes. Sprinkle with flour and cook 1 minute longer. Stir in broth, wine and 1 cup water. Simmer uncovered 5 minutes.

Heat broiler. Spread bread slices onto a baking sheet, toast under broiler 2 minutes per side or use a toaster. Set aside. Place six oven proof bowls or crocks onto baking sheet. Divide soup among bowls.

Thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler 3 minutes or until cheese is melted and bubbly. Remove from oven and serve warm. MAKES 6 SERVINGS.

Tortilla Soup

INGREDIENTS

1 can vegetable broth and 1 can water
1/2 a medium onion, minced
1 clove garlic, minced
1/2 cup cilantro, finely chopped
1 green, yellow, or red pepper, diced
1 ripe tomato, chopped
1 can black, pinto, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup brown rice
2 tablespoons lime juice
Salt and pepper to taste
Tortilla chips

DIRECTIONS

Simmer the onion, pepper, garlic, rice, corn, and half of the cilantro in the broth and water for about 30 minutes, or until the rice is tender. Add the tomatoes and beans. When the tomatoes are just cooked, remove from the heat and add the rest of the cilantro and lime juice. Salt and pepper to taste. Serve over crumbled tortilla chips.

Summer Stew

INGREDIENTS

1 17-oz. pkg. refrigerated cooked beef roast
1  8-oz. pkg. peeled baby carrots, sliced
3-1/2  cups water
1/2  of a 16-oz. pkg. refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes
1 14.5-oz. can diced fire-roasted tomatoes with garlic
2  Tbsp. snipped fresh oregano

DIRECTIONS

1. Pour juices from beef roast into large saucepan; set meat aside. Add carrots and 1 cup water to saucepan; bring to boiling. Reduce heat and simmer, covered, 3 minutes. Add remaining water, potatoes, tomatoes ,and 1 tablespoon oregano. Return to boiling; cover. Simmer 3 minutes or until vegetables are tender. Break beef into bite-size pieces and add to stew; heat through. Season with salt.

4 Servings

Source: Better Homes and Garden

CORN CHOWDER

INGREDIENTS

8 medium ears of corn
4 slices thick cut bacon, cut into 1/2 inch pieces
1 medium onion, finely chopped
2 cloves garlic, minced
3 tbsp. all purpose flour
3 cups low sodium chicken broth
2 medium red skin potatoes, cut into 1/4 inch pieces
1 tsp. minced thyme
2 cups milk
1 cup heavy cream
1 tsp. salt
1/4 tsp. black pepper
1/3 cup shredded white cheddar cheese

DIRECTIONS

Cut kernels from 4 ears of corn, set aside. Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs, set aside.

In a pot, cook bacon 6 min. or until crisp. Remove, drain on paper towel lined plate. Add onion to pot and cook 4 min. or until golden brown. Add garlic and cook 1 min. Add flour and stir 2 min.
Whisk in broth. Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat and simmer 10 min. or until potatoes are tender. Mash potatoes 5 times. Stir in bacon.

Add whole corn kernels and cream and cook an additional 5 min. or until corn is tender. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with a little cheese. MAKES 6 SERVINGS.