Monday, November 19, 2007

Serves 6

INGREDIENTS
1/4 tsp saffron threads
10 cups (2 1/2 quarts) chicken broth
1 1/4 cups dried yellow split peas
1 large onion, chopped
1 tbsp olive oil
1 tsp ground cinnamon
1/4 tsp ground ginger
6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin)
Minced fresh parsley

INSTRUCTIONS
In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.

Monday, October 23, 2006

Yields: 9 1/2 cups or 8 first-course servings
Cook Time: about 35 minutes

Ingredients:

2 tablespoons margarine or butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 small garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 carton (32 ounces) chicken or vegetable broth (4 cups)
1 can (29 ounces) pure pumpkin (not pumpkin-pie mix)
1 can or bottle (12 to 15.2 ounces) carrot juice
1/2 cup roasted shelled pumpkin seeds (pepitas)

Directions:

1. In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.

2. Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.

3. Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup. 

Friday, January 13, 2006

From Amy:

1 1/2 lbs. beef stew meat (I cut into 1 inch cubes)
1 small bell pepper, chopped (1/2 c.)
3/4 c. 1-inch pieces green beans (I used frozen)
3/4 c. chopped onion
2/3 c. uncooked barley
2/3 c. fresh whole kernel corn (again, I used frozen)
1 1/2 c. water
1 t. salt
1 t. chopped fresh thyme or 1/2 t. dried thyme leaves
1/4 t. pepper
2 cans (14 oz. each) beef broth
2 cans (14.5 oz. each) diced tomatoes with garlic, undrained
1 can (8 oz.) tomato sauce

Mix all ingredients in 3 1/2 to 6 quart slow cooker.  Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

:9 So easy and delicious!

Friday, January 09, 2004

I found this on a website and thought it sounded yummy!  I’ll probably make it soon. :9

Curried Lentil Soup

Makes 8 cups

2 tablespoons olive oil
1 cup finely chopped red onion
2 cloves garlic, minced
2 tablespoons curry powder
6 cups vegetable stock
1 � cups dried brown lentils
2 carrots, finely chopped
One 15-ounce can diced tomatoes with juice
� cup Merlot or other or other medium-bodied red wine
� cup minced fresh flat-leaf parsley
� teaspoon salt, or to taste
� teaspoon freshly ground pepper, or to taste

Heat the oil in a Dutch oven over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and curry powder; stir constantly for 1 minute.

Add the vegetable stock, lentils, and carrots; bring to a boil over high heat. Reduce the heat to low; cover and simmer, stirring occasionally, until the lentils are tender, about 45 minutes.

Stir in the tomatoes with juice, wine, parsley, salt, and pepper. Taste and adjust the seasoning.

Monday, January 05, 2004

Makes eight 6 oz. servings

3/4 cup parsley leaves
3 tbs. butter or margarine
1 small onion, cut into 1” pieces
3/4 lb. asparagus, trimmed, cut into 1” pieces
3 c. chicken stock or broth
1 c. half and half
3 tsp. cornstarch
1.5 c. cold water*
Salt and white pepper, to taste

Place parsley in food processor, pulse until coarsely chopped.
Melt butter in a medium saucepan over medium heat.  Add onion, and cook until soft but not brown, about 3 minutes.  Add asparagus, stock, and all but one tablespoon of parsley.  Cover; bring to a boil over medium-high heat.  Reduce heat to low and cook, partially covered, until asparagus is tender, about 10-12 minutes.
Drain vegetables, being sure to reserve the cooking liquid.  Allow cooking liquid to cool 5 minutes.  Add 1 cup of the cooking liquid and half the solids to your blender jar.  (Yes, the blender.) Blend until smooth, about 30 seconds.  Return the pureed vegetable mixture to the saucepan.  Repeat with 1 cup liquid and remaining vegetables.  Add remaining cooking liquid and half and half to pureed vegetables in the saucepan, stir to combine.  Stir cornstarch into water, and add to soup.  Cook, stirring often, over medium heat until soup thickens, about 6-8 minutes.  Do not boil.  Adjust seasonings to taste, garnish with remaining parsley.

*If I had it to do over again, I’d reduce the 1.5 cups cold water to a half cup, then add an additional half cup of half and half.  I like a thicker, creamier soup.

Tuesday, December 30, 2003

My mom always used to make this when I was a kid.  I never really liked it much, but everyone else loved it.  She usually served it with cornbread or biscuits)

2 lb. Beef cubes
1 or 2 sticks of pepperoni, sliced
1 onion, chopped
1-2 cans of tomato soup
1-4 cans mixed vegetables
1 can corn
3 or 4 potatoes, peeled and cubed

In a large pot, add the beef, pepperoni, and onion and enough water to just cover.  Bring to a boil and then reduce to a simmer for 1 hour.  Add the potatoes and continue for an additional 30 minutes.  Add the tomato soup and stir until it is mixed evenly, then add the canned vegetables and corn.  Let simmer another 30-45 minutes. 

{via Kathy}