African sweet potato and Peanut Soup

"A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes."

Original recipe yield:
6 servings

PREP TIME	20 Min
COOK TIME	55 Min
READY IN	1 Hr 15 Min

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 3 medium tomatoes, chopped
• 1 1/2 pounds sweet potatoes, peeled and chopped
• 1 carrot, peeled and chopped
• 4 1/2 cups water
• 1 teaspoon salt
• 1/4 cup chopped, unsalted dry-roasted peanuts
• 1 pinch cayenne pepper
• 2 tablespoons creamy peanut butter
• 1 bunch chopped fresh cilantro

DIRECTIONS

1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Chilled Cucumber & Yogurt Soup with Prawns

35 min 30 min prep

Change to: servings US Metric

2 1/2	cucumbers
300	ml Plain yogurt
300	ml quality chicken stock (we use a canned Asian style)
40	ml sour cream
3	drops Tabasco sauce
2	tablespoons chopped fresh mint
12	large raw prawns, shells and heads removed
2	tablespoons olive oil
	sea salt

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1. Peel and deseed cucmbers-cut 2 into dice, and blend with the yogurt, stock, sour cream, Tabasco and mint.
2. Chill until very cold.
3. Peel and deseed the remaining 1/2 cucmber and cut into small thin matchsticks.
4. Chill.
5. Before serving, saute prawns in the oil until they turn pink.
6. Sprinkle with the salt and serve them in the chilled soup immediately.
7. Serve the soup garnished with the strips of cucumber.

Mexican Chicken & Lime Soup

2 tsp Oil
1 medium onion
2 garlic cloves, minced
1 large boneless, skinless chicken breast, cooked and diced
6 cups of chicken soup stock
1 medium tomato, seeded and diced
1/2 cup diced ripe avocado
2 Tbsp lime juice
1/8 tsp hot sauce or to taste
1/4 cup coarsely chopped cilantro
1/2 cup of wild rice

Heat oil over medium heat. Add onion and garlic, stirring for 3-5 minutes or until softened.
Add stock and bring to a boil. Stir in chicken, reduce heat to low and simmer gently, partially covered, for 10 minutes. just before serving, stir in tomato, avocado, lime juice hot sauce and cilantro. Serve immediately. Can also be done in a crock pot.
This soup is super good. Enjoy!

Makes 6 servings

Ayn's chili

Ingredients:

1 pound dried red kidney beans
2 quarts water (to soak the beans in before hand)
1 large red onion, finely chopped
2 cloves garlic, minced and pressed
2 jars (7 oz each) roasted red peppers or pimentos, drained and chopped
1 teaspoon ground allspice
2 teaspoons each ground coriander and ground cumin
1 1/2 teaspoons dry oregano
1/4 teaspoon baking soda
1/3 cup dried New Mexico or California chiles
1 1/2 pounds extra lean ground beef
2 cans (14 1/2 oz each) beef broth
1 can diced tomatoes
salt

Rinse and sort through the beans. In a deep pan, bring water to a boil oer high heat. Add beans. Let water return to a boil, uncovered for 2 minutes. Remove pan from heat, cover, and let stand for 1 hour. Drain and rinse beans, discarding cooking water.

While beans are standing, in a 4 quart slow cooker, combine onion, garlic, red peppers, allspice, cumin, coriander, oregano, baking soda and chiles. Crumble in beef; mix to coat with seasonings. Stir in beans; pour in broth. Cover; cook at low setting until beans are very tender to bite (8 1/2 to 10 hours)

Increase cooker setting and stir in tomatoes. cover and cook until chili is hot (about 30 minutes) skim and discard fat from chili, if necessary. Season to taste with salt.

Makes 6-8 servings. (unless, of course, you double it)

Ayn's soup

Ingredients:

1 medium yellow onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
15 ounces can tomato puree
1 teaspoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
4 teaspoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)


Directions:
Sauté oil, garlic and onions in large pan until soft. Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.

Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.

Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.

After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.


Optional: garnish with freshly chopped cilantro.

Turkey--Vegetable Soup

SUBMITTED BY AYN




This is a take on my mom's hamburger soup that I absolutely LOVE!
I just changed it up a bit, (and I even took a picture for you!)

1 pound of Ground Turkey (browned and seasoned with garlic, thyme, salt and pepper)
2 small zucchini cut up
1 can of beans with juice
1 can of stewed tomatoes italian style with juice
1 quart of chicken or vegetable brothe
1 can of white beans drained and rinsed
10 baby carrots cut up
cauliflower cut up
3 handfuls of baby spinach
2 celery stalks cut up
1/4 of a head of green cabbage
1 onion cut up
2 cloves of garlic
bay leaf
salt and pepper to taste

Add all ingredients into a crock-pot and simmer on high for 4 hours or to cook on the stove top, bring all ingredients to a boil and then simmer for half hour.

YUM!

This recipe is VERY flexible. Add or take away whatever ingredients you want. If you don't have them all just be creative. If you absolutely hate something it's not necessary. You can also do potatoes or noodles instead of beans.

Clam Chowder

The chowder can be made a day or two in advance and reheated prior to serving. Its flavour actually benefits from resting overnight.

8 slices of bacon, chopped
1 medium cooking onion, chopped
2 celery stalks, diced
1/2 cup of chardonnay or other white wine( have have used apple juice instead and it taste the same)
1 cup of cream
1 cup of milk
2 five-ounce cans of clam meat
2 large bay leafs
1 teaspoon of fresh thyme leaves
1 cup of grated baking potato
1 can of unsweetened evaporated milk
1/4 cup of chopped flat leaf parsley
Salt and pepper

Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half of the fat. Add the onions and celery with a splash of water and sauté for a few minutes until soft.
Add the white wine, cream, milk and the juice from the clams (reserve the actual clams for the end so they don’t toughen). Add the bay leaf, thyme and grated potato; bring the mixture to a slow simmer. Continue simmering for fifteen minutes until the grated potato softens, releasing its starches and thickening the chowder base.
Add the reserved clam meat, evaporated milk and parsley. Bring back to heat. Taste the chowder and add enough salt and pepper to season it. Serve immediately with your favourite biscuits!

Super good!

Healthy Broccoli Soup

No cream in this creamy broccoli soup!

2 medium carrots
2 medium stalks celery
1 medium onion
2 tsp olive oil
2 cans chicken broth
2 cups water
2-3 cloves garlic (I use minced in a jar)
Salt to taste
1/2 tsp thyme
4 1/2 cups broccoli
1/2 cup dry instant long grain white rice
2 cups low fat milk
1/4 grated parm cheese

Cook & Stir onions, carrots & celery in hot oil in a large pot on medium high heat for 3 minutes. Add chicken broth and water. Add garlic, salt and thyme. Stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to med-low, simmer 10-15 minutes or until veggies are tender, stirring frequently. Add soup, in batches, to blender, cover. Blend until pureed. Return soup puree to pot. Add milk and cheese. Cook until heated through, stirring occasionally. Makes 8 servings. 1 cup each.

WW Conversion: 2pts/ serving

Hamburger Casserole

potatoes - cut into bite size chunks
carrots - cut into bite size chunks
onions - diced
lean ground beef, browned
1 10 oz can tomato soup
1 10 oz can water

Mix soup and water together until lumps disappear.

Place layers of vegetables, in order given, into slow cooker (season each layer with salt and pepper).

Place browned ground beef on top of vegetables.

Pour soup/water mixture over the meat.

Cover with lid and cook on low for 6-8 hours or high for 2-4 hours. Stir occasionally.

Manhattan Clam Chowder

2x 6 1/2 oz cans of minced clams
2 Medium potatoes
1 Cup chopped onions
1 Cup chopped celery
1/2 Cup green pepper
1 Large can stewed tomatoes with liquid
1 1/2 Cups hot style tomato juice or spicy veggie juice
1/2 teaspoon dried thyme
1 bay leaf
*1/2 Cup or cooked bacon pieces.

Drain clams and reserve liquid. Place clams in a small bowl, cover and chill.
In a 3-5 quart crock pot, combine reserved liquid, potatoes, onions, celery, green pepper, undrained tomatoes, tomato juice, thyme, and bay leaf. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.

If using low turn to high and stir in clams five minutes before end of cooking. Then discard Bay leaf. Ladle into bowls and sprinkle with bacon.

*For this I usually cook bacon and then freeze it so I have it on hand in a baggy.

Cheese Enchilada Chowder

1 Large Can (14oz) Diced Tomatoes
1 Can of Kernel corn (or the equal amount of frozen)
1/2 cup chopped onion
1/2 cup chopped yellow, green or red pepper
1 small jalepeno pepper chopped
1 can of enchilada sauce
1 can of condensed cream of chicken soup
2 cups milk (lactaid milk works too)
1 cup shredded part skim Mozza cheese
1 cup shredded Monterey Jack cheese

Sour cream (I use lactose-free)
Guacamole
Tortilla Chips


In 3-5 quart slow cooker combine tomatoes, corn, onion, pepper, and jalepeno. In large mixing bowl wisk together enchilada sauce and soup. Gradually wisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover, cook on low heat 6-8 hours or high heat 3-4 hours. Stir cheeses in just until melted. Ladle into bowls and top with guacamole and tortilla chips.

Thai Chicken Coconut Soup

Source: Ladies' Home Journal

Makes 5 cups

Start to Finish: 25 minutes

Ingredients
· 3 cups chicken broth
· 2 tablespoons fresh lime juice
· 1 tablespoon Asian fish sauce (nuoc mam or nam pla*) or 1/2 teaspoon anchovy paste
· 4 thin slices fresh ginger
· 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/4-inch thick strips
· 1/8 teaspoon red pepper flakes
· 4 ounces snow peas, trimmed and halved, if large
· 1/2 cup shredded carrots
· 1/4 cup chopped fresh cilantro
· Cooked rice
· 1/2 cup unsweetened coconut milk*

Directions
1. Bring chicken broth, lime juice, fish sauce, and ginger to boil in large saucepan; reduce heat and simmer 3 minutes.
2. Add chicken, coconut milk, and red pepper. Return to boil and simmer until chicken is cooked through, 4 minutes.
3. Add snow peas and carrots; cook until peas are tender-crisp, 1 minute. Stir in cilantro. Serve in soup bowls with cooked rice. Makes 5 cups.
*Note: Asian fish sauce and coconut milk are available in Asian markets and specialty section of supermarkets.

Spinach and Mushroom Soup

(really creamy and my favorite recipe of all time)

2 tsp margarine
3 cups sliced fresh mushrooms
½ cup shredded carrot
½ cup chopped onion
1 can fat free chicken broth
1 ½ cups spinach thawed and drained well
1/8 tsp nutmeg, pepper, greek spices
2 cups skimmed milk
¼ cup flour
4 oz fat free cream cheese cut up in squares
1 cup swiss cheese grated

melt margarine in large pot, add mushrooms, carrot, onion over medium heat for 3-4 minutes
add broth, spinach, spices
in separate bowl mix milk and flour together with whisk
add milk and flour to the pot
add cream cheese and swiss cheese
simmer until thick and creamy. Serve with pan bread.