Soups, Stews, Chili, Salad

Avocado Soup

1.Ingredients


2 Avocados deseeded (a little firm to the touch)
1 Jalapeno sliced and de-seeded
1 Tbsp Extra Virgin Olive Oil
1 Shallot julienned
2 Tbsp Ginger shredded
¼ Cup Arla Original Cream Cheese Spread
1 Tsp salt
2 Cups coconut water
1 Tbsp Almonds whole (To put in soup)
1 Tbsp Pistachios shelled (To put in soup)
1.5 Cup water
1 Tsp taco seasoning
Cilantro for garnish
1 Tbsp almonds and pistachios For Garnish
½ Lime Freshly squeezed

2. Directions

  1. In a blender, add the avocado
  2. Add the jalapeno
  3. Add the salt
  4. Add the coconut water
  5. Add the nuts and a few sprigs of cilantro
  6. Add the Arla Cream Cheese
  7. Blend until it’s very smooooooooth. Set aside
  8. In a small pan, add the oil and heat it on medium for 20 seconds
  9. Add the shallots and let them brown
  10. Add the ginger and stir
  11. After 30 seconds, reduce heat to as low as it will go
  12. Slowly add the avocado mixture to it
  13. Add the water and taco seasoning. Mix well
  14. Heat on low for about 3-5 minutes. When you start seeing the bubbles “burping”, turn off the heat
  15. Transfer to a soup bowl and serve immediately

 


Beef stew

1.Ingredients

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 Cup cold water
2 tablespoons Gold Medal™ all-purpose flour

2.Directions

  1. In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
  2. Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
  3. Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
  4. In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

 


Black Bean & Salsa Soup

1.Ingredients

1 (15-oz.) can black beans, drained, rinsed
¾ cup vegetable broth
½ cup salsa SAVE $
½ teaspoon cumin
2 tablespoons sour cream SAVE $
1 tablespoon sliced green onions

2.Directions

1.In food processor bowl with metal blade or blender container, combine beans, broth, salsa and cumin. Process 1 minute or until smooth.
2.Heat bean mixture in medium saucepan over medium heat until thoroughly heated.
3.Top individual servings with 1 tablespoon sour cream; swirl gently. Sprinkle with onions.