Soups and stews 101 master cooking soup and stews with 101 great recipes davis

Free ebooks ==> www.Ebook777.com

www.Ebook777.com



Free ebooks ==> www.Ebook777.com

Copyright © 2013 Agate Publishing, Inc.
All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical including photocopying, recording, or by any information storage or retrieval system without express written permission from the publisher.
Photos from Michael Maes.
Ebook edition 1.0 January 2013
ISBN-13: 978-1-57284-705-7
Agate Digital is an imprint of Agate Publishing. Agate books are available in bulk at discount prices. For more information
visit agatepublishing.com.
Other titles in Surrey’s 101 series:

Diabetes Cooking 101

Gluten-Free 101

Slow Cooker 101

www.Ebook777.com


Vegan 101

Vegetarian 101
Agate Digital is an imprint of Agate Publishing. Agate books are available in bulk at discount prices. For more information
visit agatepublishing.com.

Free ebooks ==> www.Ebook777.com

Introduction
As co-editors of Agate Surrey cookbooks, it didn’t take long for us to realize that we are both always on the
lookout for the same thing for ourselves: recipes that are delicious, healthy, easy, and fast. Pretty much from
the day we started working together, we started trading our favorite Agate Surrey recipes on a regular basis.
While neither of us has formal culinary training, we have both edited, researched, and done informal
kitchen testing of recipes for several years. We have worked with—and learned a great deal from—some
amazingly talented authors, chefs, and culinary editors as well. And while we may never get to test all
10,000-plus recipes in our database, we will continue to try. And as we go along, we’ll pick out the best ones
to share with each other—and now you.
What started out as a friendly recipe exchange at our office has turned into a series we’re very proud of:
the 101 series, which is a compilation of recipes from a wide range of Agate Surrey authors and editors. Our
hope is that these recipes will provide a rewarding and fun cooking experience for others like us, including
busy professionals, parents, and those who are still learning in the kitchen. Our books are made up of 101
of our favorite recipes by category—ones that are tasty, healthy enough for our families, easy to follow, and
can be completed in a reasonable amount of time for those of us with busy schedules!
To gear up your kitchen to prepare these recipes (and lots more!), browse through the Introduction’s
Kitchen Equipment Basics section. You’ll find lots of helpful information there on what you really need
(and, by exclusion, what you don’t)! In the Basic Ingredients List section, you’ll learn about the pantry essentials you’ll see in many recipes in this book. In the Common Cooking Terms section, you’ll get up to
speed on many different types of cooking methods and the results each will yield. Last, don’t forget to read
through our General Cooking Tips section, which helps you get prepared to make a delicious soup or stew!
Soups and Stews 101 offers a delicious recipes in a variety of cuisines, including Italian, Mexican, Southwestern, French, Middle Eastern, and Asian, to name a few. We’ve chosen some fantastic main-dishes in
the Hearty Soups, Chowders, Chilis, and Stews chapters, as well as delicious holiday and special occasion
recipes, such as White Bean and Sweet Potato Soup with Cranberry Coulis, Sweet and Spicy Lobster Tail
Soup, and Irish Lamb Stew. We’ve included some of our basic family favorites, like Easy Mexican Corn and
Bean Soup, Old Hickory Chili with White Beans, and Classic Chicken Noodle Soup. And we’ve also picked
several vegetarian options—including Crunchy Vegetable Soup, Ginger Pumpkin Soup, and Hot-and-Sour

Cabbage Soup—as well as some delicious fish and seafood recipes, like Southern Gumbo and Squash and
Scallop Soup.
Contributors to Soups and Stews 101 include Sue Spitler, editor of the “1,001” series that includes such
titles as 1,001 Best Low-Fat Recipes; Rick Brown, author of 1,001 Best Grilling Recipes; and Dave DeWitt, author of 1,001 Hot and Spicy Recipes; and Viktorija Todorovska, author of The Puglian Cookbook. We thank
them for their wonderful recipes, and we hope you enjoy the ones we’ve picked out as our favorites!
—Kate and Perrin

www.Ebook777.com


Kitchen Equipment Basics
If you are a newer cook, or it’s been a while since you’ve spent time in the kitchen, here is some helpful information that will make it easy to jump into Soups and Stews 101 recipes.
Appliances
We’re sure you know this already, but your kitchen should include the following standard set of appliances.
Pretty Much Mandatory
• Refrigerator/freezer (set to about 34°F to 38°F [1°C to 3°C], or as cold as you can get it without freezing vegetables or drinks)
• Freezer (if yours is not frost-free, you’ll periodically need to unplug it to defrost your snow-filled box)
• Stove/oven (make sure to keep the oven very clean, as burnt foods and other odors can affect the taste
of your food)
• Microwave (again, make sure it’s clean and ready for use), because it’s great for defrosting
• Blender (and not just for beverages and soups—you can use it in place of a food processor or an immersion blender in some instances)
• Hand mixer (you can always stir by hand, but sometimes, the hand mixer is indispensable)
Optional
• Food processor
• Immersion blender
• Stand mixer
• Slow cooker
Pots and Pans
The following are useful basic equipment for any kitchen.
• Stockpot (8 to 10 quarts [7.6 to 9.5 L])

• Dutch oven (5 to 6 quarts [4.7 to 5.7 L])
• Pancake griddle
• Large stockpot with lid (6 to 8 quarts [5.7 to 7.6 L])
• Large skillet with lid (10 to 12 inches in diameter [25 to 30 cm])
• Medium skillet with lid (7 to 8 inches in diameter [17.5 to 20 cm])
• Medium and large saucepans with lids (2 and 3 quarts [1.9 to 2.8 L])
• Small saucepan with lid (1 quart [.95 L])
• Glass casserole dish (2 quarts [1.9 L])
• Square cake pan (8 or 9 inches [20 to 22.5 cm])
• Rectangular cake pan (13 by 9 inches [32.5 by 22.5 cm])


Free ebooks ==> www.Ebook777.com

• 2 loaf pans (8 inches [20 cm] long)
• Muffin pan (12 muffins)
• Pie pan (9 inches in diameter [22.5 cm])
• 2 baking sheets
General Utensils
The following are recommended basics for any kitchen.
• Cheese grater
• Citrus zester
• Salt and pepper mills
• Kitchen scissors
• Vegetable peeler
• Can opener
• Cooling rack
• Kitchen timer
• Cutting boards
• Pot holders

• Kitchen towels
Storage and Paper Supplies
Either in a handy drawer or on a shelf, make sure you have all of these items within easy reach.
• Plastic or glass storage containers (5 to 10, varying sizes)
• Aluminum foil
• Plastic wrap
• Parchment paper
• Small zip-top bags
• Large zip-top bags
• Muffin cup liners

www.Ebook777.com


Basic Ingredients List for Soups and Stews Cooking
This section includes the basics that you should have on hand, but this is by no means a comprehensive list
for every recipe in this book. If you have these ingredients as a starting point, however, you’ll be in great
shape to tackle almost any of the Soups and Stews 101 recipes!
Seasonings and Flavors
• Allspice
• Basil
• Bay leaves
• Black pepper
• Cayenne pepper
• Chili powder
• Cinnamon
• Curry powder
• Cumin
• Dry mustard
• Ginger

• Italian seasoning
• Nutmeg
• Oregano
• Paprika
• Red pepper flakes
• Rosemary
• Sugar
• Salt
• Thyme
General Ingredients
• Bacon
• Bell peppers
• Broth (chicken, beef, and vegetable)
• Butter
• Canned tomatoes
• Carrots
• Celery


Free ebooks ==> www.Ebook777.com

• Dry white wine
• Flour
• Garlic
• Green chilies
• Honey
• Hot pepper sauce
• Lemon juice
• Milk
• Olive oil

• Onions
• Potatoes
• Quick-cooking barley
• Red wine vinegar
• Rice vinegar
• Soy sauce
• Tomato sauce
• Vegetable oil
• White wine vinegar
• Worcestershire sauce
Canned Beans
• Black beans
• Black-eyed peas
• Cannellini beans
• Garbanzo beans
• Great Northern Beans
• Kidney beans
• Lentils
• Navy beans

www.Ebook777.com


Common Cooking Terms
You probably are quite familiar with most of these terms. If this is your first time cooking or it’s been a
while since you’ve been in the kitchen, here is a quick refresher:
• Brown: To cook a meat at a high temperature for a very brief period of time in order to seal in the
juices and add a tremendous amount of flavor. You’ll see this in a lot of this book’s recipes, because
it’s a great flavor booster. Browning should take no more than 2 or 3 minutes on each side and is done
before thoroughly cooking the meat. It may be tempting to skip this step, but please don’t…it’s really

worth the few minutes in terms of the flavor and texture of the meat once your recipe is complete.
• Bake: To cook food with dry heat, usually in the oven at a specified temperature.
• Boil: To cook food in boiling water (212°F [100°C]) on the stovetop.
• Blanch: A technique that involves immersing food in boiling water for a brief period of time and then
immediately transferring into an ice bath in order to stop the cooking process. Blanching is an excellent technique for quickly cooking tender vegetables, as it helps them retain their firmness, crispness,
and color.
• Braise: This technique is a combination of browning the surface of meat, which means to cook at a
high temperature for a short amount of time, followed by cooking at a lower temperature in a covered
pot with liquid for a longer period of time.
• Broil: To cook over a high heat at a specified distance from the heat source, usually in the oven or in
the “broiler” part of the oven.
• Deep fry: To cook food by immersing it in preheated oil.
• Grill: To cook over an open flame on a metal framework, grid, or other cooking surface.
• Roast: To cook meat in an oven in an uncovered dish, usually resulting in a well-browned surface that
seals in juices and flavors.
• Sauté: To cook food over a medium-high or high heat in a skillet or sauté pan in a small amount of
oil, water, stock, or other liquid.
• Steam: To cook food with steam, usually in a steamer rack or basket positioned over (but not immersed in) a pan containing a small amount of water.
• Stir-fry: To cook over high heat with a small amount of oil; usually requires regular stirring as food is
cooking. It can be used for several kinds of dishes and is often associated with Asian fare.


Free ebooks ==> www.Ebook777.com

General Cooking Tips
No matter what you’re cooking or how many people you’re serving, a few universal rules of the kitchen will
make your life easier. The following is a list of our recommendations for the novice cook. These great habits
will ensure fewer mistakes, less stress, and ultimately more delicious food.
• Read every recipe from beginning to end, at least twice, before you start cooking. This will help to
ensure that you understand how it should be made and what you need to make it.

• Set up your ingredients, pots, pans, and utensils before you begin to prepare the recipes. We never
start a recipe until we have every ingredient on the counter in front of us. (If possible, we also premeasure all the ingredients and have them ready to add, because there’s nothing worse than accidentally
dumping half a box of kosher salt into an almost-finished recipe.) If you know you’ll need a greased
pan in step 4, grease it and set it aside before you even get started.
• Keep a grocery list and a pen attached to the refrigerator. If you go to the grocery store without a
specific list of what you need, you’re likely to forget at least a few items.
• Clean up as you go. If you take the time to clean your dishes as you’re cooking, you’ll find that you
will have more space to work in and less to do after the meal is done.
• Time the meal. It can be complicated to cook multiple recipes at once and make sure that everything
ends up finishing at roughly the same time. Make sure you allow for enough time for everything to get
done, and for recipes to be cooked simultaneously.
• Be careful. It sounds silly, but never forget that you’re working with high-temperature appliances and
cookware and sharp utensils! Use proper precaution when lifting lids, turning pans, and straining
vegetables.
• Have fun! We hope you enjoy learning how to cook these recipes and sharing them with others.

www.Ebook777.com


Hearty Soups

Cream of Artichoke and Mushroom Soup
Shiitake or cremini mushrooms can be substituted for the portobello mushrooms.
4 first-course servings
3⁄4 cup (56 g) chopped Portobello mushrooms
2 tablespoons chopped onion
1 tablespoon butter
1 tablespoon flour
3 cups (711 mL) milk
1 vegetable bouillon cube

1 package (9 ounces [255 g]) frozen artichoke hearts, thawed, finely chopped
Salt and white pepper, to taste
Paprika, as garnish

1. Sauté the mushrooms and onion in butter in a medium saucepan until tender, about 5 minutes. Stir
in the flour; cook 1 minute. Stir in the milk and bouillon cube; heat to boiling. Add the artichoke hearts
and simmer, uncovered, 5 minutes. Season to taste with salt and white pepper. Sprinkle with paprika.

Navy Bean and Spinach Soup
A delicious, hearty soup with the meaty taste of smoked pork.
6 first-course servings
1 1⁄2 cups (341 g) dried navy beans
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
2 quarts (1.90 L) chicken broth
1⁄4 cup (50 g) pearl barley
1 smoked pork hock (optional)
2 large carrots, sliced
2 ribs celery, sliced
2 bay leaves
3⁄4 teaspoon dried marjoram leaves
3⁄4 teaspoon dried thyme leaves
3⁄4 teaspoon dried basil leaves
1 can (14 1⁄2 ounces [411 g]) stewed tomatoes
1 package (10 ounces [284 g]) frozen chopped spinach, thawed
Salt and cayenne pepper, to taste


Free ebooks ==> www.Ebook777.com

1. Cover the beans with 2 inches (5 cm) water in a large saucepan and heat to boiling. Reduce heat and
boil for 2 minutes. Remove the beans from heat; let stand, covered, for 1 hour. Drain.
2. Sauté the onion and garlic in oil in a large saucepan until the onion is tender, about 5 minutes. Add the
beans and remaining ingredients, except the tomatoes, spinach, salt, and cayenne pepper; heat to boiling.
Reduce heat and simmer, covered, until the beans are tender, about 1 hour. Discard the pork hock and
bay leaves. Add the tomatoes with liquid and spinach; simmer, until hot, about 5 minutes. Season to taste
with salt and cayenne pepper.

Bean and Barley Soup with Kale
8 first-course servings
8 ounces (227 g) mushrooms, sliced
1 1⁄2 cups (225 g) chopped onions
1 cup (128 g) chopped carrots
2 teaspoons dried thyme leaves
1 teaspoon minced garlic
1⁄4 teaspoon crushed red pepper
2 teaspoons olive oil
7 cups (1.66 L) beef broth
2 cans (15 ounces [426 g] each) Great Northern beans, rinsed, drained
3–4 cups (195–260 g) sliced kale
1⁄2 cup (100 g) quick-cooking barley
1 tablespoon lemon juice
Salt and pepper, to taste

1. Sauté the mushrooms, onions, carrots, thyme, garlic, and red pepper in olive oil in a large saucepan
until tender, about 10 minutes. Stir in the remaining ingredients, except the lemon juice, salt, and pepper. Heat to boiling; reduce heat and simmer, covered, until the barley is tender, about 15 minutes. Stir in
the lemon juice; season to taste with salt and pepper.

www.Ebook777.com

Easy Barley and Garbanzo Soup
6 first-course servings
1 1⁄2 quarts (1.42 L) water
1 can (16 ounces [454 g]) cut green beans, drained
1 can (15 ounces [426 g]) garbanzo beans, rinsed, drained
1 can (15 ounces [426 g]) tomato sauce
3 beef bouillon cubes
1⁄3 cup (67 g) quick-cooking barley
1⁄4 cup (30 g) finely chopped celery
1⁄4 cup (32 g) finely chopped carrot
2 tablespoons dried minced onion
2 teaspoons sugar
1⁄2 teaspoon dry mustard
1⁄2 teaspoon dried thyme leaves
Salt and pepper, to taste

1. Heat all the ingredients, except salt and pepper, to boiling in a large saucepan; reduce heat and simmer, covered, until the barley is tender, about 15 minutes. Season to taste with salt and pepper.

Vegetable–Barley Soup
Any vegetables you like can be substituted in this versatile soup.
4 entrée servings
2 quarts (1.90 L) beef broth
1 can (15 ounces [426 g]) tomato sauce
2 cups (300 g) cubed potatoes
2 cups (340 g) cut green beans
2 cups (140 g) thinly sliced cabbage
1⁄2 cup (15 g) finely chopped parsley
1⁄3 cup (67 g) quick-cooking barley

1 tablespoon dried Italian seasoning
1 to 2 teaspoons chili powder
Salt and pepper, to taste

1. Heat all the ingredients, except salt and pepper, to boiling in a Dutch oven; reduce heat and simmer
until the vegetables are tender, about 20 minutes. Season to taste with salt and pepper.


Free ebooks ==> www.Ebook777.com

Shrimp and Black Bean Soup
In Mexico, leaves from the avocado tree are used for seasoning in this favorite Oaxacan soup. We’ve substituted a bay leaf, which
is somewhat stronger in flavor.
6 entrée servings
2 medium onions, chopped
4 cloves garlic, minced
2 medium tomatoes, cut into wedges
3 cans (14 1/2 ounces [411 g] each) chicken broth, divided
3 cups (516 g) cooked dried or 2 cans (15 ounces [426 g] each) black beans, rinsed, drained
1/2 cup (119 mL) water
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon ground cumin
1 bay leaf
8 ounces [227 g] peeled, deveined shrimp
Salt and pepper, to taste
Finely chopped cilantro, as garnish

1. Sauté the onions and garlic in a lightly greased medium saucepan until tender, about 5 minutes. Process the onion mixture, tomatoes, and 1 can chicken broth in a food processor or blender until smooth;
return to the saucepan. Add the remaining 2 cans broth, beans, water, and herbs; heat to boiling. Reduce

heat and simmer, uncovered, 10 minutes, adding the shrimp during the last 5 minutes. Discard the bay
leaf. Season to taste with salt and pepper; sprinkle with cilantro.

www.Ebook777.com


Shrimp and Black Bean Soup


Free ebooks ==> www.Ebook777.com

Black Bean Soup
4 entrée servings
3 cans (15 ounces [426 g] each) black beans, rinsed and drained
1 large onion, chopped
4 cloves garlic, minced
3⁄4 teaspoon dried oregano
3⁄4 teaspoon dried thyme leaves
1 large tomato, chopped
Salt and pepper, to taste
6 tablespoons (90 mL) sour cream
Chopped oregano or parsley, as garnish

1. Sauté the onion, garlic, and herbs in a lightly greased large saucepan until softened, about 4 minutes.
Add the beans; cover with 2 inches (5 cm) water and heat to boiling. Reduce heat and simmer, covered,
until the beans are tender, 11⁄2 to 2 hours, adding the tomato during the last 30 minutes. Process the
soup in a food processor or blender until smooth. Return the soup to the saucepan; heat over medium
heat until hot, 3 to 4 minutes. Season to taste with salt and pepper. Top each bowl of soup with a dollop
of sour cream and sprinkle with oregano.

Easy Mexican Corn and Bean Soup
This spicy soup is quick and easy to prepare.
4 entrée servings
3⁄4 cup (113 g) finely chopped large onion
3⁄4 cup (113 g) finely chopped green bell pepper
1 garlic clove, minced
1 tablespoon canola oil
2 1⁄2 cups (593 mL) tomato juice
1 can (14 1⁄2 ounces [411 g]) tomatoes, undrained, puréed
2 cups whole kernel corn (320 g)
2 cups cooked kidney beans (354 g) or 1 can (16 ounces [454 g]) rinsed, drained kidney beans
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
Salt and pepper, to taste

1. Sauté the onion, bell pepper, and garlic in oil in a large saucepan until tender, about 5 minutes; add the
remaining ingredients, except the salt and pepper, and heat to boiling. Reduce heat and simmer, covered,
20 to 25 minutes. Season to taste with salt and pepper.

www.Ebook777.com


Sausage and Lentil Soup
4 entrée servings
8–12 ounces (227–341 g) Italian-style turkey sausage, casing removed
1 1⁄2 cups (225 g) chopped onions
3⁄4 cup (96 g) chopped carrots
1 pound (454 g) dried lentils
3 quarts (2.84 L) beef broth

1 can (28 ounces [784 g]) crushed tomatoes
1⁄2 teaspoon dried marjoram
1⁄2 teaspoon thyme leaves
1 bay leaf
2–3 teaspoons lemon juice
Salt and pepper, to taste

1. Cook the sausage, onions, and carrots in a large saucepan over medium heat until the sausage is
browned, about 8 minutes; crumble the sausage with a fork. Add the lentils, broth, tomatoes, and herbs;
heat to boiling. Reduce heat and simmer, covered, until the lentils are tender, about 30 minutes. Discard
the bay leaf; season to taste with lemon juice, salt, and pepper.

White Bean and Sweet Potato Soup with Cranberry Coulis
A most pleasing combination of colors and flavors!
6 entrée servings
1 pound (454 g) sweet potatoes, peeled, cubed
1 cup (150 g) chopped onion
1 large tart cooking apple, peeled, cored, chopped
1 1/2 teaspoons minced gingerroot
2 cans (15 ounces [426 g] each) navy, or Great Northern, beans, rinsed, drained
3 cups (711 mL) vegetable broth
1/2 teaspoon dried marjoram leaves
Salt, cayenne, and white pepper, to taste
Cranberry Coulis (recipe follows)

1. Sauté the sweet potatoes, onion, apple, and gingerroot in a lightly greased large saucepan for 5 minutes. Add the beans, broth, and marjoram and heat to boiling; reduce heat and simmer, covered, until the
vegetables are tender, 10 to 15 minutes.
2. Process the soup in a food processor or blender until smooth; season to taste with salt, cayenne, and
white pepper. Swirl 2 tablespoons Cranberry Coulis into each bowl of soup.

Free ebooks ==> www.Ebook777.com

White Bean and Sweet Potato Soup with Cranberry Coulis

www.Ebook777.com


Cranberry Coulis
This mildly tart sauce is used as a flavor accent in White Bean and Sweet Potato Soup with Cranberry Coulis. It is also excellent
served over fruit, cake, or ice cream.
6 servings (about 3 tablespoons each)
1 1⁄2 cups fresh, or frozen, cranberries
1 cup orange juice
2–3 tablespoons sugar
1–2 tablespoons honey

1. Heat the cranberries and orange juice to boiling in a small saucepan; reduce heat and simmer, covered,
until the cranberries are tender, 5 to 8 minutes. Process with the sugar and honey in a food processor or
blender until almost smooth. Serve warm or room temperature.

White Bean and Escarole Soup
There are many variations of soups featuring beans and greens. They are all easy to make and full of nutrients and flavor. Although you can use a different green in this soup (such as dandelion, kale, or even spinach), nothing will give you the same
unique flavor that escarole will. This recipe comes from Viktorija Todorovska, author of The Puglian Cookbook.
6 entrée servings
2 cups (454 g) dried cannellini beans, soaked in water overnight
4 cloves garlic, peeled and cut into large pieces
1 head escarole, washed and roughly chopped
2 tablespoons olive oil
1 small yellow onion, peeled and chopped

15 cherry tomatoes, quartered
2 teaspoons red pepper flakes
Salt, to taste
Grated cheese (Caciocavallo or another cheese that melts easily is best, but you can also use pecorino cheese), for
serving
Toasted crusty bread, for serving

1. Rinse the soaked beans and place them in a large saucepan with the chopped garlic. Add enough water
to cover the beans by 2 inches (5 cm). Bring to a boil, reduce heat to medium-low, and cook until the
beans are tender (about 11/2 to 2 hours, depending on how fresh the beans are).
2. When the beans are done, boil the chopped escarole in 1 quart (948 mL) of water until it wilts. Do not
drain. Meanwhile, heat the olive oil in a sauté pan. Add the onion and sauté until it is tender. Add the tomatoes and cook another 2 minutes, until the tomatoes release some of their liquid. Add the red pepper
flakes. When the onion mixture is cooked, combine it with the cooked escarole and the reserved cooking
liquid and add the entire mixture to the cooked beans. Bring to a boil and cook for about 5 minutes for
the flavors to blend. Season with salt and add more red pepper, if necessary.
3. Serve hot with the grated cheese and toasted crusty bread.


Free ebooks ==> www.Ebook777.com

Chickpea Soup
6 entrée servings
2 cups (454 g) dried chickpeas, soaked in water overnight
3 cloves garlic, peeled and chopped, divided
2 tablespoons extra virgin olive oil
1 anchovy (preferably salt packed), rinsed
1 tablespoon tomato paste
1 teaspoon red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste

1. In a large saucepan, cover the beans and 2 of the garlic cloves with water. Cook over low heat for 2 to 2
1/2 hours.
2. When the beans are almost done, combine the olive oil, the remaining clove of garlic, and the anchovy
in a medium pan. Cook over low heat for a couple of minutes. When the garlic starts to sizzle, add the
tomato paste, stir to combine all the ingredients, and remove the pan from the heat.
3. Add the garlic and tomato paste mixture to the beans. Add the red pepper flakes, stir well, and cook
for an additional 5 minutes, until the flavors have blended. Add the salt and pepper.

Easy Curried Potato Soup
4 entrée servings
1 large onion, chopped
2 teaspoons minced gingerroot
2 large garlic cloves, minced
1⁄2 teaspoon caraway seeds
2 teaspoons butter
4 cups (600 g) cubed, peeled baking potatoes
1 medium sweet apple, peeled, diced
1 1⁄4 quarts (1.19 L) chicken broth
2–3 teaspoons curry powder
1⁄2 teaspoon allspice
1 can (14 1/2 ounces) stewed tomatoes
Salt and pepper, to taste

1. Sauté the onion, gingerroot, garlic, and caraway seeds in butter in a large saucepan until the onion is
tender, about 5 minutes; add the potatoes, apple, broth, curry powder, and allspice. Heat to boiling; reduce heat and simmer, covered, until the potatoes are tender, about 10 minutes. Process 2 cups (300 g) of
the potato mixture in a food processor or blender until smooth. Return the mixture to the saucepan; add
the tomatoes and simmer, covered, 5 minutes. Season to taste with salt and pepper.

www.Ebook777.com

Easy Indian Lentil Soup
This hearty but very easy soup tastes best made with the tiny beige Indian lentils available in Indian specialty food stores. However, regular brown lentils can also be used.
4 entrée servings
1 large onion, finely chopped
1 garlic clove, minced
2 teaspoons canola oil
2 1⁄2 quarts (2.37 L) water
2 cups (384 g) dried Indian lentils
1⁄3 cup (40 g) thinly sliced celery
1⁄3 cup (43 g) thinly sliced carrot
2–3 teaspoons mild curry powder
1 teaspoon sugar
Salt and pepper, to taste

1. Sauté the onion and garlic in oil in a Dutch oven until the onion is soft. Add the remaining ingredients, except the salt and pepper, and heat to boiling. Reduce heat and simmer, covered, until the lentils
soften and thicken the soup, about 45 minutes. Season to taste with salt and pepper.

Tangy Three-Bean Soup
The spicy barbecue flavor of this dish is a nice change of pace from the usual “tamer” bean soups.
6 entrée servings
1⁄2 cup (114 g) dried black-eyed peas
1⁄2 cup (114 g) dried baby lima beans
1⁄2 cup (114 g) dried Great Northern beans
2 quarts (1.90 L) water
1 large onion, chopped
1 carrot, sliced
1 rib celery, sliced
1 garlic clove, minced

1⁄8 teaspoon ground cloves
1 bay leaf
1 can (15 ounces [426 g]) tomato sauce
1–2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon light molasses
1⁄2 teaspoon dry mustard
1⁄2 teaspoon chili powder
1⁄4 teaspoon ground celery seeds
1⁄4 teaspoon dried thyme leaves
1⁄4 teaspoon paprika
1⁄4 teaspoon black pepper
Salt and cayenne pepper, to taste


Free ebooks ==> www.Ebook777.com

1. Cover the beans with 2 inches (5 cm) water in a Dutch oven and heat to boiling. Boil for 2 minutes.
Remove from heat and let stand, covered, 1 hour. Drain the beans, discarding the soaking liquid.
2. Return the beans to the Dutch oven; add the 2 quarts (1.90 L) water, onion, carrot, celery, garlic,
cloves, and bay leaf and heat to boiling. Reduce heat and simmer, covered until the beans are very tender
and have thickened the soup, 1 to 1 1⁄2 hours, adding the remaining ingredients, except salt and cayenne
pepper, during the last 30 minutes. Discard the bay leaf; season to taste with salt and cayenne pepper.

Tortellini and Mushroom Soup
Porcini mushrooms, a Tuscan delicacy abundant in the fall, are available in dried form year round. Porcinis impart a wonderful
earthy flavor to recipes. Other dried mushrooms can be substituted for a similar flavor. This recipe comes from 1,001 Delicious
Recipes for People with Diabetes by Sue Spitler.
4 entrée servings
1 ounce (28 g) dried porcini mushrooms

8 ounces (227 g) fresh white mushrooms, sliced
2 tablespoons finely chopped shallots or green onions
2 cloves garlic, minced
1/2 teaspoon dried tarragon or thyme leaves
2 cans (14 1/2 ounces [411 g] each) beef broth
1/4 cup (59 mL) dry sherry (optional)
1 package (9 ounces [255 g]) fresh tomato-and-cheese tortellini
Salt and pepper, to taste

1. Place the dried mushrooms in a bowl; pour hot water over them to cover. Let stand until the mushrooms are soft, about 15 minutes; drain. Slice the mushrooms, discarding any tough parts.
2. Sauté the porcini and white mushrooms, shallots, garlic, and tarragon in a lightly greased saucepan
until the mushrooms are tender, about 5 minutes.
3. Add the broth and sherry and heat to boiling; add the tortellini. Reduce heat and simmer, uncovered,
until the tortellini are al dente, about 5 minutes; season to taste with salt and pepper.

Bourbon Street Soup
Okra, rice, tomatoes, and crushed red pepper add Southern accents to this vegetable beef soup.
6 entrée servings
1 quart (948 mL) water
1 pound (454 g) lean beef stew meat, cubed (1 inch [2.5 cm])
1 can (28 ounces [794 g]) diced tomatoes, undrained
1 can (14 1⁄2 ounces [411 g]) stewed tomatoes
1 1⁄2 cups (225 g) chopped onions
3⁄4 cup (113 g) chopped green bell pepper
3 cloves garlic, minced
1 teaspoon dried thyme leaves
1/4–1⁄2 teaspoon crushed red pepper

www.Ebook777.com

1 bay leaf
1⁄3 cup (63 g) uncooked converted long-grain rice
1 1⁄2 cups (240 g) whole kernel corn
1 1⁄2 cups (150 g) sliced fresh or frozen thawed okra
Salt and pepper, to taste
Hot pepper sauce, to taste

1. Combine all the ingredients, except the rice, corn, okra, salt, pepper, and hot pepper sauce, in a
6-quart (5.69 L) slow cooker; cover and cook on low for 6 to 8 hours, adding the rice during the last 2
hours and the corn and okra during the last 30 minutes. Discard the bay leaf; season to taste with salt,
pepper, and hot pepper sauce.


Free ebooks ==> www.Ebook777.com

Chowders

Easy Manhattan Clam Chowder
Enjoy this quick version of the popular clam chowder.
4 first-course servings
4 slices bacon, diced
1 cup (150 g) chopped onion
1 cup (150 g) cubed peeled potatoes
3⁄4 cup (96 g) sliced carrots
2 tablespoons all-purpose flour
1 cup (237 mL) clam juice
1 can (14 1⁄2 ounces [411 g]) diced tomatoes, undrained
2 cans (6 ounces [170 g] each) minced clams, undrained
1⁄2 teaspoon dried thyme leaves

Salt and pepper, to taste

1. Cook the bacon and onion in a lightly greased large saucepan over medium heat until the bacon is
crisp and the onion tender, about 5 minutes. Add the potatoes and carrots and cook for 5 minutes; add
the flour and cook for 1 minute. Add the remaining ingredients, except salt and pepper, and heat to boiling; reduce heat and simmer, covered, until the vegetables are tender, about 15 minutes. Season to taste
with salt and pepper.

Potato and Parsley Chowder
Use Italian parsley for the boldest herb flavor in this unusual chowder.
6 first-course servings
1 quart (948 mL) chicken broth
2 cups (60 g) packed parsley sprigs
1⁄2 cup (75 g) chopped onion
1⁄2 cup (60 g) celery
1 tablespoon butter
2 teaspoons sugar
2 cups (300 g) diced peeled potatoes
1 cup (237 mL) milk
1⁄4 cup (30 g) all-purpose flour
2 tablespoons dry sherry (optional)
1⁄4 cup (8 g) finely chopped parsley
Salt and pepper, to taste

www.Ebook777.com