Wild Rice Soup

This soup can be made with half and half for a creamier, richer meal, or without for a hearty warm winter meal.

Wild Rice Soup 

From Zack & Liz

Serves 2.

Ingredients

½ package Uncle Ben’s Wild Rice
2 celery stalks, chopped
1 carrot, chopped
1 medium onion, chopped
2 T butter
3 T flour
1 t salt
pepper
1 c water
1 can broth
1 c half and half (optional)
parsley

1) Cook rice according to Uncle Ben’s directions.
2) Sauté celery, carrot, and onion in butter.
3) When tender stir in flour, salt, and pepper.
4) Stir in water, broth, and rice.
5) Bring to a boil and simmer for 15 minutes.
6) Stir in half and half and parsley. Do NOT boil. 

New World Soup

This soup is made entirely from ingredients found in the "New World," when Europeans came to the Americas.  It's also a delicious (and deliciously easy!) soup.  Unfortunately the ingredients are mostly summer vegetables and summer is not a time when a bowl of hot soup is particularly attractive.  I wonder how well zucchini freezes.  We'll have to give it a try this summer!

NEW WORLD SOUP

From my mom

Ingredients

1 ½ c frozen corn or 1 can corn

3 potatoes, peeled and cut into cubes

1 ½ c canned kidney beans

1 medium zucchini, sliced

1 can cut-up tomatoes

½ c refried beans

Water, juice from canned vegetables

1)    Put all ingredients in a big pot and simmer for 1 hour.

Curried Great Northern Bean and Carrot Soup

A great weeknight meal!

Curried Great Northern Bean and Carrot Soup

Adapted from the UltraSimple Diet.

Serves 4.

Ingredients:

3 carrots, chopped

1/4 c chopped yellow onion

1 clove garlic, minced

1 shallot, minced

1 can (16 oz) Great Northern beans, drained and rinsed

1 T olive oil

2 c vegetable broth

1/8 t curry powder

2 t fresh ginger, peeled and diced

1/8 t cayenne pepper

1 T lemon juice

In a medium stock pot heat oil over medium heat. Saute carrots, shallots, onion, garlic, and ginger. Cook for 4-6 minutes or until vegetables start to soften. Add broth, beans, and all herbs and spices. reduce heat to low and simmer covered for 15-20 minutes or until beans are soft. Remove pot from heat. Add lemon juice. In the blender (or using an immersion blender) puree the soup until smooth.

Great served warm or chilled.