15 Bean Soup

Cathy S. sent this recipe by email.  She says her entire family loves her soup.

1 pkg 20oz, 15 bean soup mix
2-3 cups diced ham
3 cups diced potatoes
1 medium onion diced
1 cup diced carrots

Soak beans overnight. Drain and rinse well. In large pot place all ingredients from above. Cover with water to about 2 inches above ingredients. Over medium heat - bring to a boil. Once boiling, lower heat and simmer approx 4-6 hours. Stir occasionally. I usually cook mine the full 6 hours. I think the longer it cooks the deeper the flavors blend. If water begins to evaporate too much you can always add more.

Serve over or along side corn bread/muffins.

Serves approx 10-12. Refrigerate leftovers.

What is so nice about this recipe is you can add or delete ingredients to your preference. If you want to add tomatoes the last hour - you can do so.

White Chicken Chili

—3½ hours 25 min prep

1 lb Great Northern beans (soaked in water overnight)
2 medium onions, chopped
6 cups chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 tsp. oregano
2 tsp. cumin
1/4 tsp. cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbsp. vegetable oil
1 pinch salt (to taste)

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.

Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.

Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.

THREE BEAN STEW

Recipe submitted by Juanita Smith

Makes 6 servings

1(8 oz) pkg. dry navy beans
2 tsp. salt
1/2 cup dry baby lima beans
1/4 tsp. pepper
1/2 cup dry red kidney beans
1/8 tsp. ground cloves
1 Tbsp. salad oil
6 cups water
1 medium green pepper, cut up
1 (15 oz) fresh or canned tomatoes
1 medium onion, diced
1 (6 oz) can tomato paste
1 garlic clove, minced
1 lb. smoked Polish sausage cut into 1 1/2 inch chunks
1 1/2 Tbsp. packed brown sugar

Note: If desired, cook sausage and drain before adding to stew. Reconstituted dry onions may be used in place of fresh onion.  May substitute other meats for the sausage.  May add bulgur and 1 cup water for added fiber.

Use quick-soaking method to prepare beans; drain water. In heavy pan, heat salad oil over medium heat. Add green peppers, onions, and garlic.

Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, cloves. and water. Heat to boiling. Reduce heat to low, cover and simmer about one hour or until beans are tender, stirring occasionally.  Stir in tomatoes with their liquid, tomato paste, and Polish sausage chunks. Stir to mix well. Cover and simmer 30 minutes.

Roasted Winter Squash Soup

Recipe submitted by Rod K.

What can be more comforting than a bowl of creamy soup on a cold day? Roasting the acorn and butternut squash brings out a wonderful sweetness that is tempered by the leeks, herbs, and garlic.

1 whole butternut squash, roasted (about 1 1/2 pounds)
1 whole acorn squash, roasted (about 1 1/2 pounds)
fresh ground black pepper
salt
4 tablespoons (1/2 stick) unsalted butter
2 leeks, thinly sliced
4 large garlic cloves, chopped
3 (14-1/2 ounce) cans low-sodium chicken or vegetable broth
1/2 teaspoon minced fresh thyme
1/2 teaspoons minced fresh sage
1/4 cup regular or fat free Half and Half, room temperature
2 teaspoons granulated sugar (optional)

Preheat oven to 400° F.

Cut the butternut and acorn squash in half and scoop out the seeds. Drizzle with olive oil and place face down on a non-stick baking sheet or jelly roll pan. Bake for 35 to 50 minutes – until flesh is very soft. Allow to cool before next step.

Scoop all of the squash out into a large bowl and mash with a potato masher.

Melt the butter in a pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add the broth, mashed squash, and herbs and bring to boil. Reduce heat, cover and simmer until the squash is very tender, about 20 minutes.

Pour about 1/3 of the soup into the blender and puree. Pour puree out into the large bowl and repeat two more times. Pour the pureed soup back into the pot. Stir in the cream and sugar and bring to a light simmer. Season with salt and pepper to taste.

Hint: Prepare this soup through step #5 one to two days in advance to allow flavors to fully blossom; add cream and sugar and lightly simmer (do not boil) just before serving. Best served with a crusty garlic/cheese bread (try Gruyère, Swiss, or fresh Parmesan).