Soups, Stews, Chili, Salad

Delicious ham and potato soup

1.Ingredients

3 1⁄2cups peeled and diced potatoes
1⁄3cup diced celery
1⁄3cup finely chopped onion
3⁄4cup diced cooked ham
3 1⁄4cups water
2 tablespoons chicken bouillon granules
1⁄2teaspoon salt (to taste)
1 teaspoon pepper (white or black to taste)
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

2.Directions

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

 


Easy Black Bean Soup

1.Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 tablespoon ground cumin
• 2 -3 cloves garlic
• 2 (14 1/2 ounce) cans black beans
• 2 cups chicken broth or 2 cups vegetable broth
• salt and pepper
• 1 small red onion, chopped fine
• 1⁄4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer)

2.Directions

1. Saute onion in olive oil.
2. When onion becomes translucent, add cumin.
3. Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
4. Add 1 can black beans and 2 cups vegetable broth.
5. Bring to a simmer, stirring occasionally.
6. Turn off heat.
7. Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
8. Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
9. Serve soup with bowls of red onion and cilantro for garnish.
10. I add a bit of cilantro to the pot, too.
11. Can be doubled or frozen.

 


French Onion Soup

1.Ingredients

• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere

2.Directions

1.Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
2.When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
3.Ladle the soup in bowls and float several of the Gruyere croutons on top.
4.Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.