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General Information Breakfast Soups & Stews Salads Main / Side Dishes Desserts Bread Miscellaneous Recipe Index

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updated 2008.12.25

Soups

• (no) Cream of Potato Soup
• Smoky Three Bean Chili
• Lentil Barley Soup

(no) Cream of Potato Soup This is just like my grandma used to make it, except instead of thickening with milk and flour, I use water and cornstarch.

6-8 medium white potatoes, peeled and cubed 1 large onion 2-4 stalks celery, thinly sliced 2-3 medium carrots, peeled and thinly sliced Corn Starch for thickening (or flour - corn starch clumps less) 2 vegetable bouillon cubes Seasoned Salt Parsley Ground white pepper Ground cayenne pepper Salt and pepper to taste

In a large stockpot, saute onions and celery in oil or margarine 4-6 minutes over medium-high heat. Add potatoes and just enough water to cover potatoes. Add bouillon and seasonings. Turn heat to high. Boil potatoes for 10-15 minutes. Add carrots and continue boiling 5-10 minutes. Drain excess liquid if necessary. Stir together app. 1/8 cup corn starch with 1/4-1/2 cup water, so the corn starch is completely dissolved and there are no lumps. Add to soup. Continue cooking over medium heat until soup is desired thickness. Serves 3-5.

Smoky Three Bean Chili This recipe is based on one from Almost Vegetarian Entertaining, but over the years I kept tweaking until I got it just how I like it. The smokiness comes from the Chipotle peppers. You can usually find them in the Mexican section of the grocery store.

1 large onion, diced 2 medium green peppers, diced 2-4 cloves garlic, minced 2-4 chipotle peppers, diced (I use canned chipotle peppers in adobo sauce. remove seeds for milder flavor) 2 cans (15 oz.) diced tomatoes 2 cans (15 oz. ) kidney beans, rinsed and drained 1 can (15 oz.) black beans, rinsed and drained 1 can (15 oz.) butter beans, rinsed and drained 1 tsp. ground cumin 1/2 tsp. ground coriander 2 whole bay leaves 1-2 oz. sweet vermouth (optional) 4-5 dashes Angostura bitters (optional) 1 can tomato paste 1/4 cup fresh chopped cilantro

Saute onion in oil over medium-high heat for 3-5 minutes. Add green pepper and garlic and continue for another 5 minutes. Add spices (except cilantro) and chipotle peppers and continue to cook for another 1-2 minutes. Add tomatoes, beans, vermouth, bitters, and bay leaves. Simmer for 15 - 30 minutes. Thicken with tomato paste if necessary. Add cilantro. Remove bay leaves before serving. Serves 4-6.

Lentil Barley Soup This is my version of a very classic soup. It is very hearty, and contains just the right balance of vegetables, grains, and legumes. This is one of my favorite winter dishes.

1 large onion 4-6 stalks celery, thinly sliced 8 oz. portabella mushrooms, thinly sliced 4-6 medium carrots, peeled and thinly sliced 1 cup pearled barley 1 1/2 cup green lentils 1 can diced tomatoes 1/4 cup worcestershire sauce 2 vegetable bouillon cubes 7 cups water Seasoned Salt Parsley Oregano Sage Marjoram Thyme Ground white pepper Ground cayenne pepper Salt and pepper to taste

In a large stockpot, sauté onions and celery in olive oil over high heat for 5-10 minutes. Add mushrooms and continue sautéing until most of liquid from mushrooms has evaporated. Add carrots and continue cooking another 5 minutes. Next add the lentils, barley, diced tomatoes, and water. Add bouillon and seasonings. Turn heat to high. Serves 4-6.