soups
CARROT CHIPOTLE SOUP
Recipe from Southern Living Magazine,
Revised by Les (Pat’s husband)
1-2 T Chipotle pepper in adobo sauce (7 oz. can)
1 small onion, chopped
1 T olive or coconut oil
1 32-oz. container organic chicken broth
1 ½ pounds carrots (used frozen home-grown carrots)
½ C. cream or half and half
½ tsp salt
Toppings: sour cream, bacon, chives, chopped dried chili peppers
Remove 1-2 T adobo sauce (it’s hot) from can; reserve peppers and remaining sauce for another use. You can freeze.
Sauté onion in hot oil in a Dutch oven over medium heat 3-4 minutes or until tender. Stir in broth, carrots, and 1-2 T Adobo sauce; cover, increase heat to medium high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15-20 minutes or until carrots are tender. Remove from heat, and let cool 10 minutes.
Process carrot mixture in 2 batches in a blender or food processor for 1 minute or until smooth, stopping to scrape down sides as needed. Return carrot mixture to Dutch oven.
Stir in cream or half and half and salt. Cook over low heat 2 to 4 minutes or until thoroughly
heated. Serve with desired toppings.
I also think it would be great with butternut squash in the winter. We used 2 T of the Adobo sauce and it was very spicy, but perfect with the sour cream and bacon. You could also use dehydrated carrots.
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Recipe from Southern Living Magazine,
Revised by Les (Pat’s husband)
1-2 T Chipotle pepper in adobo sauce (7 oz. can)
1 small onion, chopped
1 T olive or coconut oil
1 32-oz. container organic chicken broth
1 ½ pounds carrots (used frozen home-grown carrots)
½ C. cream or half and half
½ tsp salt
Toppings: sour cream, bacon, chives, chopped dried chili peppers
Remove 1-2 T adobo sauce (it’s hot) from can; reserve peppers and remaining sauce for another use. You can freeze.
Sauté onion in hot oil in a Dutch oven over medium heat 3-4 minutes or until tender. Stir in broth, carrots, and 1-2 T Adobo sauce; cover, increase heat to medium high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15-20 minutes or until carrots are tender. Remove from heat, and let cool 10 minutes.
Process carrot mixture in 2 batches in a blender or food processor for 1 minute or until smooth, stopping to scrape down sides as needed. Return carrot mixture to Dutch oven.
Stir in cream or half and half and salt. Cook over low heat 2 to 4 minutes or until thoroughly
heated. Serve with desired toppings.
I also think it would be great with butternut squash in the winter. We used 2 T of the Adobo sauce and it was very spicy, but perfect with the sour cream and bacon. You could also use dehydrated carrots.
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Creamy White Chili
by Roxann
(This one is real tasty. I originally got it from a Taste of Home magazine in 2001)
1 pound of boneless skinless chicken breasts, cut into ½” cubes
1 med onion, chopped
1-1/2 tsp garlic powder or 4 cloves crushed fresh garlic
1 TBS veg
2 cans (15 1/2oz each) great northern beans, rinsed and drained
1 can (14 ½ oz) chicken broth
2 cans (4oz) chopped green chilies (med heat)
1 tsp salt, ground cumin, and oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream and ½ cup whipping cream
In a large saucepan, sauté chicken, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil, reduce heat and simmer uncovered for 30 min. Remove from heat, stir in sour cream and cream. Serve immediately. Makes 7 servings
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by Roxann
(This one is real tasty. I originally got it from a Taste of Home magazine in 2001)
1 pound of boneless skinless chicken breasts, cut into ½” cubes
1 med onion, chopped
1-1/2 tsp garlic powder or 4 cloves crushed fresh garlic
1 TBS veg
2 cans (15 1/2oz each) great northern beans, rinsed and drained
1 can (14 ½ oz) chicken broth
2 cans (4oz) chopped green chilies (med heat)
1 tsp salt, ground cumin, and oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream and ½ cup whipping cream
In a large saucepan, sauté chicken, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil, reduce heat and simmer uncovered for 30 min. Remove from heat, stir in sour cream and cream. Serve immediately. Makes 7 servings
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Colorado Low Sodium Lentil Soup
by Roxann
1 TB Olive Oil
1 Large Onion
6 cloves Garlic
6 cups Water
½ tsp Salt
1 ¼ Cups of dry brown Lentils
1 TB Fajita seasoning
1 TB Snipped fresh Dill or 1 ½ tsp dried Dill Weed
6 ounces round red Potatoes cut into ¾ inch pieces
14 ½ ounces can no-salt-added diced Tomatoes
6 ounce can no-salt added tomato paste
2 TBS canned diced Green Chili peppers
1 TB snipped fresh Parsley
Light Sour Cream
Fresh Dill Sprigs (optional)
In a 4 quart Dutch Oven, heat Olive Oil, add onion and garlic; cook about 4 minutes or until tender. Add water, lentils, fajita seasoning, dill and salt. Bring to a boil; reduce heat and cover. Simmer for 15 minutes; stir in potatoes. Cook covered for 15 min or until tender. Stir in undrained diced tomatoes, tomato paste, and peppers. Return to boil; reduce heat and simmer uncovered 10 minutes. Stir in fresh sniped dill, and parsley if you are using them, garnish with sour cream.
If you don’t want the low sodium just add more salt.
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by Roxann
1 TB Olive Oil
1 Large Onion
6 cloves Garlic
6 cups Water
½ tsp Salt
1 ¼ Cups of dry brown Lentils
1 TB Fajita seasoning
1 TB Snipped fresh Dill or 1 ½ tsp dried Dill Weed
6 ounces round red Potatoes cut into ¾ inch pieces
14 ½ ounces can no-salt-added diced Tomatoes
6 ounce can no-salt added tomato paste
2 TBS canned diced Green Chili peppers
1 TB snipped fresh Parsley
Light Sour Cream
Fresh Dill Sprigs (optional)
In a 4 quart Dutch Oven, heat Olive Oil, add onion and garlic; cook about 4 minutes or until tender. Add water, lentils, fajita seasoning, dill and salt. Bring to a boil; reduce heat and cover. Simmer for 15 minutes; stir in potatoes. Cook covered for 15 min or until tender. Stir in undrained diced tomatoes, tomato paste, and peppers. Return to boil; reduce heat and simmer uncovered 10 minutes. Stir in fresh sniped dill, and parsley if you are using them, garnish with sour cream.
If you don’t want the low sodium just add more salt.
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Pinquito and White Bean Soup
From Linda's Kitchen
2 or 3 stalks celery, chopped
1 onion, chopped.
2 cans chicken broth
2 cans pinquito beans (S&W with orange label)
2 cans small white beans
1 can diced tomatoes
1 can water
1/2 to 1 cup small cooked pasta shells
Spices to taste
Sauté celery and onion.
Add in pot with canned foods (not drained).
Add water, pasta shells, salt, pepper, garlic and or onion powder, etc.
From Linda's Kitchen
2 or 3 stalks celery, chopped
1 onion, chopped.
2 cans chicken broth
2 cans pinquito beans (S&W with orange label)
2 cans small white beans
1 can diced tomatoes
1 can water
1/2 to 1 cup small cooked pasta shells
Spices to taste
Sauté celery and onion.
Add in pot with canned foods (not drained).
Add water, pasta shells, salt, pepper, garlic and or onion powder, etc.