In an effort to ease back into blogging and also keep my blog from being entirely limited to Photo Hunters posts, today I've decided to participate in BooMama's Soup-Tacular.
Here are my contributions.
Beck's Easy & Delicious Black Bean Soup
1 chopped onion
2 cloves of garlic, minced
1 can of black beans
1 can of Rotel diced tomatoes & green chiles
1 can chicken stock
1 cup minute rice
sour cream (optional)
Brown one onion and two cloves of minced garlic.
Add one can of black beans, one can of Rotel diced tomatoes & green chile, one can chicken stock and some oregano and cumin and let it all cook for a while. Add a cup of water and a cup of minute rice. Cover and simmer until rice is ready.
We like it with a dollop of sour cream on top. The perfect lunch to warm you up on a cold winter day.
Modestly feeds 3-4.
Spicy Chicken Soup
From Cooking Light modified by me
Crunched tortilla chips and a sprinkle of shredded cheese take the heat off this delicious soup.
1 (7-ounce) can chipotle chiles in adobo sauce
1 teaspoon olive oil
1 cup chopped red bell pepper
1/2 cup chopped onions
2 cloves garlic, pressed
1 teaspoon ground cumin
2 cups chopped cooked chicken breast
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
1 (11-ounce) can whole-kernel corn
1 can drained black beans
1 can drained pintos
Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, and cumin; saute 3 minutes or until the vegetables start to soften. Add garlic and saute another 2 minutes. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 5 minutes. Put about two cups of soup into a blender and blend until smooth. Stir back into soup and simmer another 10 minutes.
West African Groundnut Stew - "Peanut Butter Stew"
3 Tb oil
3/4 cup tomato paste
2 lb beef cubes, floured
6 cups water
Red pepper, if desired
1/2 ts nutmeg
1/2 cup chunky peanut butter
1 Tb chili powder
2 Tb oil
4 medium onions, sliced
1 clove garlic, minced
In a large, heavy kettle, heat the 3 T oil and add the beef cubes. While they are browning, add the nutmeg and chili powder. When the meat is browned, add the onions, garlic, tomato paste, water (and red pepper). Simmer until meat is tender.
A half hour before serving, heat the peanut butter and oil in a small saucepan. Stir over medium heat 5 minutes. Add the peanut-butter mixture slowly to the beef stew and simmer over low heat for 20 minutes. Serve over rice.
Variations: Use chicken or turkey pieces instead of beef.
You may use leftover cooked meat instead of the beef by sauteing the onion and garlic (and red pepper) first, then adding the meat with the tomato paste and water.
A Ghanaian variation: Saute the vegetables separately, puree together and add to the beef with the tomato paste and water, and use cream-style peanut butter instead of the chunky.
~-From the More with Less Cookbook (except for last variation).
Now I'm heading over to BooMama's Soup-Tacular to peruse the plethora of delicious recipes. You should go by there too.