The Times They Are A Changing

Minestrone Soup

3 tablespoons oil
1 cup baby carrots
1 cup potato, chopped
1 cup zucchini, chopped
1 small onion, chopped
½ cup celery, chopped
1 tablespoon garlic salt
2 tablespoon Italian seasoning
1 8 oz can kidney beans, drained
1 - 14 oz tomatoes, crushed
1 - 14 oz can beef broth
1 cup water
1 cup elbow macaroni
Salt and pepper to taste

Directions

In a large pot, sauté in the oil, carrots, potato, zucchini, onion and celery until for 5 minutes. Add the garlic, Italian seasoning, kidney beans, crushed tomatoes, beef broth and water. Bring to a boil. Then, lower and simmer for 25 minutes, uncovered. Stir in the macaroni and salt and pepper. Bring to a boil and cook until macaroni is tender.
Serve with crusty Italian bread grilled with butter and Parmesan cheese. Serves 4 - 5.

Variation: Replace any of the vegetables with ones you prefer. Kidney beans may be replaced with garbanzo beans and past may be exchanged for any on hand.

Irish Potato Soup

Ingredients

6 tablespoons butter
1 large onion, chopped
1 cup celery, sliced
8 Yukon gold potatoes, washed and chopped
5 cups chicken broth
1 can beer
Salt and pepper to taste
3 tablespoons all-purpose flour
4 cups milk
8 oz Monterey Jack cheese, grateed

Directions

In a large pot, melt 4 tablespoons butter. Add onion and celery, sauté for ten minutes or until onion is tender. Add to the onion mixture, potatoes, broth, beer and salt and pepper. Bring to a boil, then lower to a simmer. Cover the pot and cook for 1 hour.

In a sauce pan, melt 2 tablespoons butter. Add the flour, stirring constantly until the mixture is smooth. Slowly pour in milk while stirring constantly. When the mixture is thick add the cheese.

When the potatoes are tender add the cheese mixture and stir. Cook over low heat for 10 additional minutes.

Serve as is or garnish with crumbled bacon.

Minestrone

This a perfect “stick to your ribs” soup that is a meal in itself. Just add a loaf of buttered Italian or French bread, warm out of the oven, for a complete meal.

Ingredients

3 tablespoons extra virgin olive oil
5 potatoes, peeled and diced
1 cup carrots, chopped
4 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
1 - 6 oz can tomato paste
1 can crushed tomatoes
1 - 15 oz can kidney beans, drained and rinsed
2 - 14 oz cans beef or vegetable broth
3 tablespoons basil
3 tablespoons oregano
2 tablespoons thyme
1 tablespoon salt
1 cup pasta, your choice

Directions

In a large soup pot, pour in olive oil and heat. Add potatoes, carrots, celery, onion and garlic. Sauté for 5 minutes. Add tomato paste, crushed tomatoes, kidney beans, broth and 1 ½ quarts water. Heat for 5 minutes and add oregano, thyme and salt, cooking until the vegetables are tender. Add the pasta and cook 10 minutes longer or until the pasta is done. 12 servings. After putting soup into bowls, garnish with Parmesan cheese.

In-a-Hurry Bean Soup

Ingredients

1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
½ cup carrots, chopped very fine
1 15 oz can crushed tomatoes
1 15 oz can kidney beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can whole kernel corn, drained
1 15 oz can chicken or vegetable broth
1 teaspoon cumin
Salt and pepper to taste
4 oz cheddar cheese, shredded

Directions

In a large pot, heat olive oil on medium heat. Pour in onion, garlic and carrots, sauté until tender. Pour in crushed tomatoes, kidney beans, garbanzo beans, black beans, corn, broth and cumin. Lower heat and simmer for 15 minutes. Salt and pepper t taste, simmer an additional 5 minutes. Serve in bowls and sprinkle with cheddar cheese for garnish. Serves 8.

This is a great winter meal served with hot biscuits or buttered tortillas folded in quarters.

Bodacious Black Bean Soup

A meal in a bow, just add corn bread or buttered flour tortillas.

Ingredients

1 tablespoon vegetable oil
1 yellow onion, chopped
1 clove garlic, minced
2 carrots, chopped finely
2 stalks celery, chopped finely
1 zucchini, chopped finely
1 tablespoon fresh cilantro
2 teaspoons chili powder
1 teaspoon cumin
3 cups vegetable stock
2 cans black beans, rinsed and drained
15 oz frozen corn
1 – 14 oz crushed tomatoes

Directions

In a soup pot, pour in oil, onion, garlic, carrots, celery and zucchini. Cook until vegetables are tender. Add the cilantro, chili powder and cumin, mix. Add vegetable stock, 1 can of beans and corn to the pot, bring to a boil. Pour remaining can of beans and tomatoes into a blender, process until beans are pureed. Add to pot, cover and simmer for twenty minutes.

Garnish each soup bowl with a dollop of sour cream. Serves 6.

Note: for a spicier soup add more chili powder and cumin.
for a thicker soup reduce vegetable stock and add an additional can of beans.

Riotous Rosemary Yellow Split Pea Soup

This soup sticks to your ribs and you won’t be disappointed in the rich flavor. Great for a full meal with a side green salad and a rich whole grain/seed bread from the bakery.

Ingredients

1 tablespoon extra virgin olive oil
6 slices bacon
1 yellow onion, chopped finely
1 carrot, chopped finely
2 stalks celery, chopped finely
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
5 cups chicken or vegetable stalk
2 ½ cups dried yellow split peas
salt and pepper to taste

Directions

Pour olive oil in a large soup pot. Place bacon in the pot and cook until crisp. Remove bacon and cool, then chop into small pieces and return to the pot. Add onion, carrot, celery, garlic, and rosemary. Cook until vegetables are tender. Pour chicken/vegetable broth into the pot. Add yellow split peas and bring pot contents to a boil. Reduce heat to a simmer and cover. Cook for about an hour or until peas are cooked. Stir occasionally. Serves 8.