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…