• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded and cut into 1/2 inch pieces
• 2 teaspoons canola oil
• salt and pepper
• 5 garlic cloves, minced
• 1 tablespoon paprika
• 2 teaspooons ground coriander
• 1 1/2 teaspoons ground cumin
• 6 cups vegetable broth
• 1 pound red potatoes, cut into 1/2 inch pieces
• 1 cup quinoa, rinsed and dried
• 1 large ear corn, husks and silks removed, kernels cut from cob or 1 cup frozen corn
• 2 tomatoes, cored and chopped coarse
• 1 cup frozen peas
• 1/2 cup fresh cilantro, minced
• 1 avocado, halved, pitted and cut into 1/2 inch pieces

Directions

Combine onion, bell pepper, oil and 1/8 teaspoon salt in Dutch oven.  Cover and cook over medium-low heat, stirring occasionally, until softened 8 to 10 minutes.  Stir in garlic, paprika, coriander and cumin and cook until fragrant, about 30 seconds.  Sitr in broth and potatoes and bring to a boil.  Reduce to gentle simmer and cook for 10 minutes. 

Stir in quinoa and continue to simmer for 8 minutes.  Sitr in corn and continue to simmer until potatoes and quinoa are just tender, 5 to 7 minutes.  Sit in tomatoes and peas and let heat through, about 2 minutes. 

Off heat, stir in cilantro and season with salt and pepper to taste.  Garnish bowls with avocado before serving.

• 2 teaspoons olive oil
• 2 onions, diced
• 2 cloves garlic, diced
• 4 cups chicken broth
• 1 can (15 ounce) diced tomatoes
• 2 cans (14-19 ounces each) cannellini or white beans, drained and rinsed
• 1 cup ditalini or other small pasta
• 4 cups chopped spinach
• fresh ground black pepper
• bay leaves

Directions

Heat the oil in a large sauce pan over medium heat.  Add the onions and garlic; cook, stirring occasionally, for 5 minutes or until onions are soft.  Add broth, tomatoes (with juice), beans, pasta and bay leaves; cook, stirring occasionally, for 15 minutes, or until the pasta is all dente.  Add the spinach; cook, stirring occasionally, for 3 minutes, or until the spinach is wilted.  Remove bay leaves and season to taste with pepper.

• olive oil
• 1.5 pounds ground beef
• 2 cloves garlic
• 1/2 onion, diced
• 1/2 12-oz can of beef broth
• 1/2 teaspoon oregano
• 3 teaspoons chili powder
• 1.5 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 2 tablespoons jalapenos, seeded and diced
• 2 12-oz cans chili beans, rinsed
• 1 28-oz can diced tomatoes
• 1/2 12-oz can tomato paste
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced

Directions

In a medium skillet, brown ground meat.  Drain and remove from pan.  Add olive oil to the pan and saute onion for 3 minutes.  Add garlic and saute another 2 mintues.  Remove from pan.

Put all ingredients in a slow cooker and cook for 6-8 hours on low or 2-4 hours on high.

* 6 Yukon Gold potatoes, peeled and cubed
* 1 can chicken broth
* 2 leeks, chopped
* 2 teaspoons butter
* 2 cups heavy cream

Directions

Combine the potatoes and broth in a medium pot over medium heat. Simmer for 20 minutes or until potatoes are tender.

Heat the buttter in a separate skillet and saute the leeks for 5-10 minutes. Add the leeks and cream to potatoes and stir well. Mash potatoes to thicken soup.

* 1 whole garlic head
* 4 tablespoons olive oil
* 1 cup onion, diced
* 3/4 teaspoon salt
* 1/2 cup carrots, peeled and chopped
* 1/2 cup potato, peeled and chopped
* 1/4 cup celery, chopped
* 1 tablespoon fresh rosemary, chopped
* 2 tablespoons tomato paste
* 6 cups chicken broth
* 1 16-oz can cannellini beans, drained
* 4 cups kale or swiss chard, thick stems removed, leaves cut into thin strips
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon pepper
* 2 tablespoons fresh parsley, minced

Directions

Preheat over to 350.

Remove skin of garlic without peeling or separating cloves. Brush with 1 teaspoon olive oil and wrap in foil.

Bake for 1 hour and cool for 10 minutes. Separate cloves and squeeze to extract pulp.

Heat the remining oil in a large saucepan over medium high heat. Add onion and salt, saute for 5 minutes. Add carrot, potato, celery, rosemary and tomato paste and cook for 5 minutes. Add chicken broth and beans. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.

Stir in garlic and kale, simmer for 10 minutes. Stir in lemon juice and pepper.

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* 1 cup dried Great Northern or cannellini beans
* 1 tablespoon olive oil
* 2 medium onions, diced
* 2 carrots, peeled and chopped
* 1 small bunch red swiss chard, thick stems removed, leaves cut into thin strips
* 6 cups chicken broth
* 3 cups canned tomatoes, chopped
* 3 tablespoons fresh basil, minced
* 3 cloves garlic, minced
* 3/4 cup fine egg noodles
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 4 tablespoons fresh parsley, minced
* 6 tablespoons parmesian cheese, grated

Directions

Rinse beans and drain. Put beans in a large bowl, add cold water to cover generously and soak for 4 hours to overnight. Drain beans.

Cut pasta into bite size pieces. Cook pasta according to directions. Drain.

In a large pot over medium-high heat, saute onion in olive oil for 5 minutes. Add carrots and saute for 3 minutes. Add half the swiss chard and saute until wilted, about 3 minutes. Add broth, beans, basil, garlic and tomatoes. Bring to a boil, then reduce heat and simmer 1 hour, stirring frequently. Remove the soup from the pot and blend slightly. Return soup to the pot. Add the pasta and remaining chard. Cook about 3 minutes. Season with salt, pepper and 2 tablespoons parsley. Serve with remaining parsley and parmesian on top.

Williams-Sonoma Collection Series, Soup by Diane Rossen Worthington

Soup
* 1 tablespoon olive oil
* 4 cups onion, diced
* 1/8 teaspoon ground cloves
* 4 cloves garlic, minced
* 2 bay leaves
* 3 cups water
* 3 cans vegetable broth
* 1 can diced tomatoes, undrained
* 1 1/2 cups sweet potato, peeled and diced
* 1 can navy beans, rinsed and drained
* 2 cups frozen whole-kernel corn
* 2 cups zucchini, sliced
* 1/4 cup parsley
* 1/8 teaspoon pepper

Dumplings
* 3/4 cup flour
* 1 tablespoon cornmeal
* 1 1/2 teaspoons baking powder
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1 tablespoon butter
* 1/2 cup milk
* 1/3 cup frozen whole-kernel corn

Directions

In a Dutch Oven over medium-high heat, saute onion, garlic, cloves and bay leaves in olive oil for 10 minutes. Add water, broth and tomatoes. Bring to a boil. Add sweet potatoes and beans. Cook for 10 minutes. Stir in corn, zucchini, parsley and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Discard the bay leaves.

Prepare the dumplings by combining flour, cornmeal, baking powder, sugar and salt in a bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Add milk and corn. Stir until just moist.

Bring soup to a boil. Drop dumpling dough by rounded tablespoonful into the vegetable mixture to form 8 dumplings. Cover, reduce heat and cook over meduim-low heat for 10 minutes (do not boil).

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* 1/2 onion, diced
* 1 clove garlic, diced
* 2 stalks celery, sliced
* 1 can chicken broth
* 1 can diced tomatoes, drained
* 1 cup green beans
* 1 teaspoon salt
* 1/2 teapoon pepper
* 2 tablespoons red pepper flakes
* 1/2 cup frozen corn

Directions

In a large stock pot saute onion, garlic and celery. Add chicken broth, tomatoes, green beans, salt, pepper, and red pepper flakes. Bring to a boil, reduce heat and simmer for 15 minutes. Add corn, simmer for an additional 5 minutes.

* 2 tablespoons olive oil
* 2 cups onion, diced
* 8 cloves garlic, minced
* 4 cups water
* 1 teaspoon rosemary, minced
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 cans (15.5 oz) chickpeas, rinsed and drained
* 1 can (14.5 oz) diced tomatoes, undrained
* 1-2 tablespoons balsamic vinegar
* 6 tablespoons parmesian cheese, grated

Directions

In a Dutch Oven over medium-high heat, saute onion and garlic in olive oil. Add water, rosemary, salt, pepper, chickpeas and tomatoes. Bring to a boil, then reduce heat and simmer 20 minutes, stirring frequently. Remove 4 cups soup and mash slightly. Return soup to the pot. Add the vinegar. Bring to a boil. Remove from heat. Serve with parmesian on top.

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* 1 can chicken broth
* 1 1/2 cups water
* 1 pound chicken breasts, boiled and cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 zucchini, diced
* 6 tiny creamer potatoes, quartered
* 1 large jalapeno pepper, deseeded and diced
* 2 teaspoons cumin
* 1/2 teapoon oregano
* 1/2 cup frozen corn
* 1/2 cup cherry tomatoes, quartered
* 1/4 cup cilantro
* 2 tablespoons fresh lime juice
* 2 corn tortillas, cut into 1/2″ x 2″ strips
* 1 avacado, diced
* monterey jack cheese, grated

Directions

Preheat oven to 400º. Place tortilla strips on a greased cookie sheet and bake for 5-10 minutes until crispy.

In a large stock pot combine chicken broth, water, onion, red pepper, zucchini, potatoes, jalapeno, oregano and cumin. Bring to a boil, reduce heat and simmer for 15 minutes. Add corn, tomatoes, cilantro and lime juice. Simmer for an additional 5 minutes. Top with tortilla strips, avacado and cheese.

Note: Next time try using 2 cans chicken broth instead of combination of chicken broth and water, increasing cumin to 3 teaspoons, adding 1-2 teaspoons of chili powder and including sauteed garlic.

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