Ingredients

• 2 cups dry black beans
• 4 cups water
• 1 large green pepper, chopped
• 1 onion, minced
• 2 cloves garlic, minced
• 2 T olive oil
• 1 bay leaf
• 3 oz chopped smoke turkey or ham
• 1/2 tsp pepper
• 4 T cilantro, chopped

Steps

1. Wash beans thoroughly and let stand in the water overnight.
2. Simmer the beans in the same water for 1 hour over a low heat.
3. Add the onion and half of the garlic and green pepper.
4. Add the bay leaf and pepper. Simmer for 1 hour.
5. Saute the ham in the olive oil. Add the rest of the garlic and green pepper. Cook 2 minutes.
6. Add the ham mixture to the soup. Mix thoroughly.
7. Garnish with cilantro.

This recipe creates a wonderful texture by dividing the vegetables in half, chopping one half and pureeing the rest. Then the 2 are re-combined to add a touch of crunch to an otherwise smooth soup.

Ingredients

• 2-3 large tomatoes
• 2 onions
• 1 medium cucumber
• 1 medium green pepper
• 5 oz pimento
• 2 cups tomato juice
• 3 T chives to garnish
• croutons to garnish

Steps

1. Use a blender to puree half of ingredients: tomatoes, onions, cucumber, peppers, pimento, and tomato juice.
2. Finely chop the other half of the vegetables.
3. In a large bowl or jug, mix the puree with the remaining tomato juice. Chill for 2 hours.
4. Pour the soup into chilled bowls and add 2-3 T of chopped vegetables to each bowl. Sprinkle with chives and croutons.

Ingredients

• 2 oz smoked turkey ham
• 1 small onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 2 litres chicken stock
• 6 oz dry lentils
• 2 potatoes, diced
• 1/2 tsp pepper

Steps

1. Soak the lentils in cold water overnight
2. In a skillet, saute the vegetables (except potatoes), with the ham.
3. Add lentils and the stock.  Bring to boil.
4. Simmer for 30 minutes, skimming off the foam as it forms.
5. Add potatoes. Simmer another 10 minutes.

Ingredients

• 1 lb chicken, skinless, diced in small chunks.
• 2 T fresh ginger, grated
• 1 tsp brown sugar
• 1 T olive oil
• 1/2 cup mushrooms, sliced
• 1/4 cup dates, pitted and diced small
• 2 litres chicken stock
• 1/3 cup green onions, sliced fined
• 3 T rye whiskey

Steps

1. Combine the ginger and sugar. Rub into chicken chunks.
2. Marinate for 24 hours.
3. Saute the chicken in a deep skillet til lightly browned.
4. Add the mushrooms, dates and green onions. Toss and saute lightly.
5. Add the chicken stock. Bring to a boil. Cover and reduce heat.
6. Simmer 20 minutes.
7. Add the whiskey and serve.

Onion soup is high in calories which makes people think twice about eating it. However, onions are one of the healthiest foods available and very inexpensive. With the cheese and beef stock as well, this is a fine, filling meal by itself. The bread helps your body take advantage of all this goodness, so don’t leave it out.

Ingredients

• 4 T butter
• 2 T olive oil
• 8 yellow onions, sliced
• 4 cloves garlic, minced
• 1 T dijon mustard
• 1/2 tsp dried thyme
• 2 T flour
• 3 liters beef stock
• 1 tsp sugar
• 1/3 cup cognac, optional
• 1-1/2 cups dry white wine
• 1/2 tsp black pepper
• 1/2 cup cheddar or mozarrella cheese, grated
• 1 stick french bread, cut into slices

Steps

1. In a large skillet, heat the butter and oil. Add the onions and saute for 15 minutes, stirring frequently.
2. Add garlic and sugar. Lower heat to low and cook for 20 minutes to reduce.
3. Set aside 1/4 to 1/2 cup.
4. Stir brandy into flour and mix to paste. Add mustard and thyme.
5. Stir in stock and wine.
6. Season to taste.
7. Simmer uncovered for 1 hour.
8. Spread bread with butter with the oil-garlic mix and toast under the broiler.
9. Place a round of french bread in the bottom of each bowl. Pour in the onion soup.
10. Sprinkle with grated cheese. Place under broiler until cheese melts.

Alternatives

• You can melt the cheese in the microwave.
• Leave out the cognac.
• To remove the alcohol in the cognac, set it on fire. It’s pretty and it burns off the alcohol, leaving the flavour.

This is a traditional recipe that has many variants. You should also experiment with the ingredients.

You will need a sharp knife, a deep skillet, a small saucepan, wooden spoons.

Ingredients

• 1 small onion, chopped
• 1 carrot, diced
• 2 stalks celery, diced
• 1/4 cup butter
• 1-1/2 T flour
• 1-1/2 tsp curry powder
• 4 cups chicken stock
• 1 small apple, peeled and diced
• 1/2 cup cooked rice
• 1/3 cup chicken, cooked and diced
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/8 tsp thyme
• 1/2 cup cream, heated

Steps

1. Saute the vegetables in a deep frying pan.
2. Stir in the flour and curry powder. Cook for 5 minutes.
3. Add chicken stock. Bring to a near boil, then reduce heat and simmer for 30 minutes.
4. Add apple, rice, chicken and spices. Simmer 15 minutes.
5. Before serving, heat the cream in a saucepan and pour into the soup.

Ingredients

• 1-1/2 lbs chicken, in pieces
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 inch of fresh ginger root, minced or chopped very fine
• 2 celery sticks, sliced
• 1 large carrot, sliced
• 1 large potato, scrubbed and cubed
• 1 bay leaf
• 2 tsp Madras curry powder
• 1 tsp cumin
• 1 tsp coriander powder
• 1/2 tsp black pepper
• 1/4 tsp dried red chili
• 1 tin tomato paste
• 4 T basmati rice
• 1 T lime juice

Steps

1. Place chicken in a large stewing pot and cover with water. Bring to a boil for 5 minutes, then reduce heat and simmer until chicken is tender.
2. Remove chicken and set aside to cool.
3. Strain broth.
4. Pour broth back into stewing pot and add vegetables, herbs, spices, and tomato paste and rice. Bring to a boil then reduce heat to a low boil and cook for 5 minutes.
5. Add lentils and cook for 30 minutes.
6. Meanwhile, debone and cut up the chicken.
7. Add chicken to vegetable broth.
8. Add lime juice.

Note

The soup is ready when the vegetables, rice and lentils are all soft.

This Spanish soup is traditionally served cold but can be heated. It couldn’t be simpler to make.

Ingredients

• 1-1/2 lbs tomatoes, peeled
• 1 small seedless cucumber
• 1 red pepper, seeded and cut in quarters
• 3 cloves garlic
• 1 onion
• 1 carrot
• 1 green pepper, seeded and cut in quarters
• 2 sprigs of parsley
• 4 T fresh basil, chopped
• 4 cups chicken stock
• juice of one lemon
• salt and pepper

Steps

1. Place the ingredients in a food processor or blender and blend until smooth.
2. Chill several hours.

Serves 8

Ingredients

• 1 cup butternut squash, cut in small cubes
• 1 cup star apples, cut in small cubes
• 1 cup white onions, chopped
• 3 cloves garlic, peeled
• 1/4 cup butter
• 1/4 tsp pepper
• 4 cups vegetable stock
• 1/4 cup sour cream, for garnish
• 3 T pumpkin seed, for garnish
• green chives or parsley, for garnish

Steps

1. Preheat oven to 450F
2. Toss squash with applies, onions, garlic, butter, and pepper
3. Spread on cookie sheet and bake in oven until mushy (about 20 minutes)
4. Puree squash mix in a food processor or blender until liquid, adding some vegetable stock if needed
5. Combine the puree and stock in a large pot on the stove.
6. Bring to boil. Taste and adjust seasoning.
7. Optional: strain the soup through cheesecloth or a strainer
8. pour into bowls or serving dish and garnish.

Makes 4 servings

Variations

• Add a dash of nutmeg or even cloves!

This classic Indian curried soup is rich with vegetables and spice. If you like your curry hot, add an extra 1/2 tsp of cayenne pepper.

Ingredients

• 3 T vegetable oil
• 2 onions, fine chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 T garam masala
• 1/2 tsp salt
• 1 tsp black pepper
• 1 T curry powder
• 1/2 tsp cayenne powder
• 7-1/2 cups vegetable broth
• 2 cups dry red lentils, rinsed
• 2 bay leaves
• 1 can of coconut milk

Steps

1. Mix all of the spices in a small bowl and set aside.
2. Heat the oil in a skillet and fry the onions on a low heat until tender (6 minutes)
3. Add the carrots, celery and spices to onions and stir for about 2 minutes
4. Pour the vegetable broth into a large pot or slow cooker.
5. Add the vegetables and stir in the lentils.
6. Add the bay leaves.
7. Cover and cook on low heat for 8-10 hours if using a slow cooker, or 2 hours in a big pot.
8. Remove the bay leaves and stir in the coconut milk.

Variation

• Puree the soup in small batches.