2 Tbs extra-virgin olive oil 1/2 cup chopped white onion 4 cups chopped carrots 4 cups vegetable broth 1 cup orange juice 1 Tbs plus 2 tsp finely grated fresh peeled ginger 1 Tbs lemon juice 14-ounce can coconut milk Freshly ground black pepper, to taste Directions Heat the olive oil in a large saucepan over medium-high heat. Add the onion and saute until translucent, about 5 minutes. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Remove from the heat. Puree with immersion blender or food processor, until very smooth.…

l lb spicy bulk Italian sausage l Tbs vegetable oil l large yellow onion, chopped (about 2 cups) 2 medium carrots, peeled and chopped (about 1 cup) 2 celery stalks, chopped (about 1 cup) l cup (cut to 1 inch) green beans 1 medium zucchini, chopped (about 1 1/2 cups) 2 cloves garlic, finely chopped 2 tsp chopped fresh thyme leaves l can (14.5 oz) fire roasted diced tomatoes, undrained 6 cups chicken stock l can (15 oz) cannellini white kidney beans, drained, rinsed 1/2 cup chopped fresh basil leaves l cup finely shredded Parmesan cheese Directions Heat 5-quart Dutch oven over medium-high heat; add sausage. Cook 5 to 6…

2 tablespoons vegetable oil 1 small onion, diced 2 tablespoons minced garlic 2 jalapenos, finely diced 6 cups low-sodium chicken broth 1 (14.5-ounce) can fire roasted diced tomatoes 1 (14.5-ounce) can black beans, rinsed and drained 3 chicken breasts, boneless and skinless 2 limes, juiced, plus wedges for garnish Salt and freshly ground black pepper 1 cup roughly chopped fresh cilantro leaves 1 (8-inch) flour tortilla, grilled, cut into thin strips 1 avocado, pitted, sliced 1 cup shredded Monterrey cheese Directions In a large saucepan heat the olive oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for…

1 Tbs olive oil 3 cloves garlic, minced 1 onion, diced 1/2 tsp dried thyme 1/2 tsp dried basil 4 cups vegetable stock 2 bay leaves 1 cup uncooked orzo pasta (optional for gluten-sensitive) 2 cups baby spinach 1 (15-ounce) can cannellini beans, drained and rinsed Juice of 1 lemon 2 Tbs chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Directions Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions are translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute. Whisk in vegetable stock, bay leaves…

2 lb bulk Italian sausage 2 Tbs olive oil 1 medium onion, diced 1/2 lb carrots peeled and chopped into coins (4-5 carrots) 2 small zucchini, halved and sliced about 1/4 inch thick 1 large (28 oz.) can diced tomatoes with juice 1/4 head of cabbage, shredded (3-4 cups) 1/2 tsp dried minced garlic 1 1/2 tsp basil 1/2 tsp ground black pepper 2 bay leaves 1 1/2 tsp parsley flakes 3 tsp beef soup base (bouillon) 10 cups water 2 15 oz cans white cannellini beans, rinsed (if you can’t find these, canned light kidney beans will work) 1 cup dry, small pasta grated Parmesan or Romano cheese for…

2 chicken breasts (6 ounces each), boneless and skinless 12 ounces smoked andouille or keilbasa sausage, sliced into bite-sized pieces 2 Tbs peanut oil 1 medium onion, diced 2 stalks celery, diced 1 small clove garlic, minced 1 small bell pepper, diced 1 (28-ounce) can diced peeled tomatoes 1/2 tsp Tabasco sauce 1 tsp Worcestershire sauce 1 tsp file gumbo powder 1 Tbs Cajun spice blend Directions Heat a large, heavy pan over high heat.  Add sausage and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step. Wash chicken thoroughly. Cut into half-inch cubes and brown in remaining sausage fat. (If you’re feeling healthy, remove…

1/2 pound smoked bacon, cut into 1/2-inch pieces 3 pounds onions (red, white, and yellow, making sure at least one onion is of a sweet variety, such as, Vidalia or Maui), thinly sliced 2 Tbs fresh thyme, picked 8 cups beef stock, preferably homemade 1/2 cup dry vermouth or white wine 1 Tbs coarse salt Freshly ground black pepper 6 slices French bread, sliced about 1/2-inch thick 1 Tbs dry sherry 6 ounces Gruyere cheese, thinly shaved 6 small sprigs fresh thyme, for garnish Directions In a large heavy pot over medium heat, saute bacon until fat is rendered and bacon is crispy, about 5 to 6 minutes. Transfer bacon…

1/4 cup butter (or consider using an oil of your choice) 1 large onion, chopped 2 leeks, rinsed and chopped 1 large potato, diced and peeled 1 cup carrots, sliced thin 2 cups butternut squash diced in 1/2-inch cubes 3 cups chicken stock 2 cups light cream (or your preferred substitute, or omit, but add stock for desired consistency in Step 4 below) 2 oz. white wine, dry, optional salt and pepper chives and/or grated carrot for garnish Directions In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown. Add potato, carrots and squash; cook and stir 2 or 3 minutes. Add…

Soup ingredients 2 tablespoons olive oil 1 Spanish onion, finely chopped 1 yellow bell pepper, cored, seeded, and finely chopped 2 stalks celery, finely chopped 2 cloves garlic, finely chopped 1 Tbs ground cumin 1 tsp dried oregano 1 small dried chili pepper, crumbled 8 ounces of ham, cut into 1/8-inch cubes 1 quart chicken stock or water 2 cans (15 ounces each) black beans, rinsed and drained salt and black pepper, to taste 3 Tbs chopped fresh cilantro Directions In a soup pot, heat the oil. Add the onion, bell pepper, and celery and cook over medium heat, stirring often, for 10 minutes or until the vegetables soften. Add…

3 chili peppers 2 Tbs fish sauce 1 stalk lemongrass 5 mushrooms 4 cups water 5 sprigs cilantro 3 kaffir lime leaves (critical!) 1-2 limes 1 cup shrimp 1 Tbs Nam Prig Pow (chili paste) Directions Boil water in a 2 quart pot. Peel and de-vein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. Put the fish sauce and juice…

1 Tbs olive oil 1 large onion chopped 1 medium stalk celery, chopped (1/2 cup) 2 medium carrots, chopped (1 cup) 4 cloves garlic, chopped 1/2 tsp chili powder 1 Tbs ground cumin 1/4 tsp pepper 3 cans ( 14 oz each) chicken broth 4 cans (19 oz each)  black beans, drained and rinsed 1 can (15.25 oz) whole kernel sweet com, drained 1 jar ( l6 oz) mild picante or salsa Directions In 4-qt saucepan or Dutch oven, heat oil over medium-high heat Cook onion, celery, carrots and garlic in oil 5 min, stirring occasionall Add chili powder, cumin and pepper; cook 1 min. Stir in broth, 2 cans…

1/3 cup + 1 Tablespoon vegetable oil 1/2 cup all purpose flour 2 celery stalks, chopped 2 garlic cloves, pressed 1 green pepper, chopped 1 medium sized onion, chopped 2 cans (14.5 oz.) chicken broth 1 can (14.5 oz) beef broth 1 lb. boneless,skinless chicken thighs 1/2 lb. chorizo sausage, cut into 1/4-inch rounds 1/2 cup loosely packed parsley leaves, chopped 1 Tbs minced fresh thyme 1 Tbs minced fresh sage leaves 3/4 tsp salt 1/2 tsp ground pepper 1 lb medium shrimp, shelled and deveined 1 cup long grain rice, cooked as directed on the package Directions In a large soup pot, heat oil over med-low heat. Gradually stir…

2 large chicken breasts 12 oz your favorite salsa 6 cups chicken broth 1 onion, chopped 1 red bell pepper, diced 2 tsp cumin 1 Tbs chili powder 2 tsp salt ½ tsp black pepper ¼ tsp cayenne pepper 4 oz tomato paste 1 15 oz can black beans, drained and rinsed 2 cups frozen corn Toppings limes, sour cream or greek yogurt, cilantro, green onion, avocado, tortilla chips Directions In pressure cooking pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chili powder, salt, black pepper, cayenne pepper, and tomato paste. Stir together. Lock lid and set to high pressure for 10 minutes. When time is up, allow…

Olive oil 1/4 cup white flour 1 medium onion, chopped 2 cloves garlic 1 bay leaf 3/4 lb. okra cut in segments 1 tsp creole seasoning 1 tsp oregano 1 tsp thyme 1/2 tsp basil 28 oz. can peeled tomatoes 1 lb. shrimp, peeled 3/4 lb. andouille sausage, cooked, drained and sliced Directions Make the Roux:  Heat the olive oil in a deep soup pot. Add the flour and stir constantly until the mixture turns a deep brown. But don’t let the oil burn! Add the onion and garlic and stir to coat with the roux. Cook for 5 minutes or so, until the onion is translucent. Add the okra…