Wash and pick over 1 (16-oz) pkg. of 15-bean soup mix, discarding the seasoning packet. Soak beans in water overnight. Drain beans, put in a large soup pot with a ham bone or ham hocks. Add 10-cups water and 4 cloves garlic, minced. Bring to a boil. Reduce heat and simmer for 1 1/2 hours, skimming off any foam that rises. Cut 1-lb. Kielbasa into 1″ slices, then into quarters; add to soup and simmer 1 hour longer. Remove ham bones or hocks from pot and allow to cool. Shred the meat from bone and return this meat to pot. Add 1 (28-oz) can crushed tomatoes, 2 chopped onions, 1/2-cup chopped parsley, 1/4-cup lemon juice, 1 teaspoon chili powder, 1/2-teaspoon ground cumin, 1/4-teaspoon dried red pepper flakes and salt and pepper to taste. Cook slowly for an additional 30 minutes, stirring occasionally to keep from sticking. Garnish with additional parsley. Makes 8-servings that taste even better on the second day as the flavors blend. Homemade croutons are a delicious extra touch.
In a large skillet, brown 1 pound bulk hot port sausage. Drain excess fat. Transfer sausage to a large kettle. Add 2 (two) 16-oz. cans kidney beans, drained, 2 (two) 14-oz. cans stewed tomatoes, undrained, 2 cups tomato juice, 1 large onion, chopped, 1 bay leaf, 1 teaspoon salt and 1/2 teaspoon garlic salt, 1/2 teaspoon chili powder, 1 teaspoon thyme, 1/2 teaspoon black pepper, 1 cup whole kernal corn, 1 stalk celery, chopped, and 1 green pepper, chopped. Simmer covered for 1 1/2 hours. Remove bay leaf before serving. 8-10 servings.
A quick stop at the farmer’s market yesterday afternoon whetted my appetite for one of my favorite soups. New crops of apples and some early butternut squash lined the stalls. Rainy weather is forecast for the weekend. This delicious soup will be perfect.
Melt 1 tablespoon unsalted butter in a large soup pot. Saute 1 medium diced onion until soft, about 5 minutes. Add 1 (2-pound) butternut squash that has been peeled, seeded and chopped. Cover pot and cook until soft, about 10 minutes.
Add 4 large red or golden delicious apples that have been peeled, cored and diced, 2 teaspoons coarse salt, 1 1/2 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, 1/4 teaspoon fresh black pepper, 2 cups low-fat chicken broth and 2 1/2 cups water–or more as needed to cover. Boil, then simmer, cooking until squash and apples are very soft. Transfer fo food processor to puree, or use an immersion blender in the pot.
Return ingredients to saucepan, over low heat. Thin with additional water if necessary. Serve hot, garnished with chopped apples, jalapenos and sour cream.
Note: fresh pears can be substituted for the apples.
In a food processor, finely chop 1 onion, 1 carrot, 1 celery stalk including leaves and 1 tablespoon parsley. in a large pot over moderate heat, melt 2 tablespoons bacon fat and 1/2 cup (1 stick) unsalted butter. Add the finely chopped onion mixture. Cook, stirring occasionally, until softened. Add 2 cups chicken broth, 3 large boiling potatoes*, peeled and cut into 3/4″ cubes, 2 teaspoons salt, 1/2 teaspoon white pepper and 2 teaspoons Old Bay Seasoning. Cook, covered, over a very low hat for 15 minutes, or until the potatoes are almost tender. Add 1 pint shucked oysters, with liquid. Simmer an additional 5 minutes.
In a separate saucepan, scald 4 cups half-and-half. Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water. Stir cornstarch mixture into soup. Add the scalded half-and-half, stirring at a simmer for 15 seconds, or until thickened. Serve immediately. 10 servings.