Archive for the ‘soups’ Category

SC Pintos

[Slow Cooker Pinto Beans OR Pinto Bean Soup]
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
5 teaspoons salt
2 teaspoons fresh ground black pepper
9 cups water

  1. Place ingredients in slow cooker and stir to combine. Cook on low for 8 hours, adding more water as needed.

SERVES 6
PREP TIME 5 minutes
TOTAL TIME 8 hours
NOTES
If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Serve as soup with tortilla chips and sour cream OR strain and serve in burritos.

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Creamy Cilantro Soup

1 tablespoon olive oil
1 onion, chopped
1 bunch (2 oz.) fresh cilantro, chopped
3-4 cloves garlic, minced
8 oz cream cheese, softened (microwave 30 sec)
1 tablespoon sour cream
1/4 teaspoon salt
juice of 1 lime
2-4 tablespoons water or vegetable broth, depending on desired consistency

  1. Saute onion and cilantro in (hot) olive oil over medium-high heat for approx. 4 minutes. Add garlic and saute another minute.
  2. Add softened cream cheese to blender and blend alone for 5 seconds. Add sour cream, salt, lime juice and 2 tablespoons water or broth and blend well.
  3. Add chopped cilantro and sauteed onions and garlic to blender and mix briefly.
  4. Pour contents back into pan and simmer on medium to medium-low heat, stirring almost constantly until thoroughly heated. Add additional water or broth as needed until desired consistency is achieved.

SERVES 2-3
PREP TIME 10 minutes
TOTAL TIME 20 minutes
NOTES
Serve with cheese toast. (Have a seeded baguette sliced, spray slices with cooking oil, sprinkle with parmesan cheese and toast lightly.)
Add more water as needed.
Add crushed red peppers for heat.
Garnish with sour cream, sliced limes or freshly grated parmesan.

Spicy Pumpkin Soup

1/2 cup butter
1 small onion, chopped
2 garlic cloves, minced
3 teaspoons curry
2 teaspoons salt
2 teaspoons paprika
3 teaspoons coriander
1/2-1 teaspoon red pepper
dash of cinnamon
3 cups pumpkin (1 large can)
2 cans chicken or vegetable broth
1 can evaporated milk
1-2 cups water, depending on desired consistency

  1. In large saucepan, saute onion in butter over medium-low heat until transparent.
  2. Stir in all other ingredients. Use an electric hand mixer to achieve the creamy, smooth texture.
  3. Cook 10 minutes.

SERVES approx. 8-10
PREP TIME 5 mins
TOTAL TIME 15 mins
NOTES
This recipe is large, half as needed.
The evaporated milk can be substituted by any combination of cream, half & half, regular milk and/or water. The broth also can be replaced by water and/or bouillon cubes.
Using a slow cooker for this soup is not recommended.
Tastes better the next day.