This is similar to many canned versions of a bean and bacon soup, only using some fresh ingredients. It goes well with freshly baked corn bread.

Ingredients:

1 (15 ounce) can ranch-style beans
1 (8 ounce) can tomato sauce
2 cups chicken broth
1/4 cup chopped onion
6 thick slices bacon, cooked and cubed

How to Prepare:

1-In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes.
2-Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.

For best results, prepare the vegetable broth for this soup several hours or a day before to allow spices to mix and intensify.

Ingredients:

8 cups water
1 large carrot, quartered
1 large onion, quartered
8 medium sized dried Chinese black or shiitake mushrooms
6 green onions
4 cloves garlic, coarsely chopped
1/4 cup coarsely chopped peeled fresh ginger root
3 TB low sodium soy sauce
1 TB honey
1/2 tsp salt
1 small sweet red pepper, seeded and thinly sliced
3 oz (dry) Chinese noodles or vermicelli
2 tsp toasted sesame oil

How to Prepare:

Several hours or day before serving prepare vegetable broth: In 4 quart sauce pot, combine water, carrot, onion, dried mushrooms, the white part of green onions (save the green part), garlic, ginger root, salt, soy sauce, and honey. Heat to boil and simmer 45 minutes. Reduce heat to low, partially cover, and refrigerate overnight or at least 2 hours.

Strain broth, discarding all vegetables except mushrooms. Return broth and mushrooms to saucepot; add red pepper, cover and cool over medium-low heat for 10 minutes.

Meanwhile, cook Chinese noodles following package directions. Drains noodles and toss with sesame oil. Coarsely chop green tops of green onions. Add noodles and onions to broth; simmer 3 minutes. To serve soup, divide between 4 serving bowls.

Ingredients:
2 TB (1/4 stick) butter
3 leeks, halved, thinly sliced (white and pale green parts only)
2 lb mushrooms (button or crimini)
2 garlic cloves, minced

1/4 cup (dry) long grain white rice
61/2 cups (more if needed) chicken broth
1/2 cup whipping cream
1/4 cup chopped fresh chives

How to prepare:

Melt butter in large heavy soup pot over medium heat. Sauté leeks until tender, about 5 minutes. Increase heat to medium-high and add mushrooms; sauté until mushrooms are soft and dry, about 10 minutes.

Add garlic and sauté 1 minute. Stir in rice. Add chicken broth and beef broth to pot and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 30 minutes. Cool a bit. Work in batches to purée soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. Garnish servings with chives.

Fresh with the tang of lemon, this soup puts the traditional Greek culinary coupling of spinach and rice to delicious use. Serve with toasted pita triangles.

Ingredients:

4 cups water
1/2 cup converted rice
1 medium onion, finely chopped
2 garlic cloves, crushed through a press
1 tsp oregano
3/4 tsp salt
1/4 tsp pepper
1/2 tsp grated lemon zest
1 cup shredded carrots
8 cups (loosely packed) stemmed spinach, cut into 1″-wide strips
1 whole egg
1 egg white
1/4 cup fresh lemon juice

How to Prepare:

In a Dutch oven or flameproof casserole, combine water, rice, onion, garlic, oregano, salt, pepper, and lemon zest. Cover and bring to a boil over high heat. Reduce heat to low and simmer until rice is very tender, 25 to 30 minutes.

Stir in carrots and cook five minutes. Stir in spinach and increase heat to medium. Cook uncovered, stirring constantly, just until spinach is wilted, two to three minutes.

In a small bowl, whisk together whole egg, egg white and 1 TB water. Whisk in a spoonful of hot soup to warm eggs. Stirring constantly, pour warmed egg mixture into soup. As soon as all of egg has been added, remove soup from heat.
Stir in lemon juice and serve

A reader sent us this lovely soup combining the sweetness of winter squash with savory onion, garlic and baby spinach. The kabocha squash, with its striking jade green rind, makes soup preparation a snap since there’s no need to peel the skin. Serve with a thick slice of crusty bread for a warm, satisfying meal.

Ingredients:

Serves 4
1 medium-sized kabocha squash, washed, seeds removed and cut into 1-inch chunks
1 large onion, chopped
8 small cloves of garlic, peeled and left whole
4 cups water or vegetable stock
2 cups packed baby spinach leaves
Sea salt and pepper, to taste

How to prepare:

Organic sour cream, grated mozzarella cheese, or crumbled feta cheese for garnish.

Bring kabocha squash, onion, and garlic to a boil in 4 cups of water or stock. Simmer at a low boil until squash is completely soft, about 15 minutes.

Mash the squash, onion, and garlic with a potato masher in the soup pot. Add the spinach and cook for just a couple more minutes. Season to taste with sea salt and pepper. Garnish with organic sour cream, mozzarella cheese, or crumbled feta.

Ingredients:
Serves 6
1 TB organic extra virgin olive oil
1 head of garlic cloves, peeled and chopped
1/2 baguette, cut into 1/4 inch rounds
2 ancho chiles, stemmed, seeded and finely chopped
4 medium tomatoes, chopped
7 cups vegetable stock, no salt
3/4 tsp salt

How to Prepare:

Heat the oil over high heat in a heavy, large skillet. Add garlic and stir over medium high heat for 1 minute. Transfer to a soup pot. Toast bread rounds in skillet, turning once, until golden on both sides. Set aside.

Place chiles and tomatoes in skillet and stir over high heat for 1 minute. Transfer to soup pot. Add stock and salt, bring to a boil, and simmer for 20 minutes, or until garlic is soft. Ladle hot into bowls and garnish with toasted bread.

Ingredients:
Serves 6 to 8
1/8 cup olive oil
2 cups chopped red onion
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
2 cloves garlic, minced
1 TB dried oregano, or 3 TB fresh
1 TB ground cumin
3 chopped canned chipotle chilies
1/8 cup adobo sauce from canned chipotle peppers
12 cups water
1 bay leaf
2 cups (dry) black beans, rinsed
1 TB unsweetened cocoa powder
3/4 cup orange juice
1/2 cup minced fresh cilantro
6 scallions, thinly sliced
Sea salt, to taste

How to Prepare:
Heat the olive oil in a large pot over medium-high heat. Add the red onion, peppers and garlic; sauté until the onion is translucent. Reduce the heat to medium-low, and add the oregano, cumin, chipotle chilies, and adobo sauce; sauté for 1 minute. Add the cold water, bay leaf, and beans. Bring the soup to a boil, then lower to a simmer and cook uncovered for 1 hour, until the beans are tender.

Stir in the cocoa powder, orange juice, cilantro, scallions, and salt; continue to simmer for 5 minutes

Ingredients:
1 medium-sized kabocha squash, washed, seeds removed and cut into 1-inch chunks
1 large onion, chopped
8 small cloves of garlic, peeled and left whole
4 cups water or vegetable stock
2 cups packed baby spinach leaves
sea salt and pepper, to taste
organic sour cream, grated mozzarella cheese, or crumbled feta cheese for garnish

How to Prepare:
Bring kabocha squash, onion, and garlic to a boil in 4 cups of water or stock. Simmer at a low boil until squash is completely soft, about 15 minutes.

Mash the squash, onion, and garlic with a potato masher in the soup pot. Add the spinach and cook for just a couple more minutes. Season to taste with sea salt and pepper. Garnish with organic sour cream, mozzarella cheese, or crumbled feta.

Ingredients:
Serves 4 as a first course
4 cups chicken broth (homemade or canned)
1 large garlic clove, crushed into a pulp
2–3 TB ancho chili purée, depending on taste (see note for instructions)
1 can (15 oz) chopped tomatoes with juice
2 small carrots, cut into bite-sized pieces
1/2 pound skinless, boneless chicken breast, cut into small strips
salt and pepper to taste

For Garnishe:
Diced avocado
Crumbled tortilla chips
Fresh cilantro leaves
Lime wedges
Crumbled Feta or grated Jack cheese

How to Prepare:
In a medium soup-pot, heat the chicken broth until simmering, add the garlic, chili purée, tomatoes, and carrots and simmer until carrots are soft, but still retain a bit of crispness, 15–20 minutes. Add the chicken breast strips and simmer over low heat just until cooked.

Ingredients:
3 large baking potatoes, peeled and chopped into small pieces
1/2 medium onion, chopped
1/4 large red bell pepper, chopped
1 TB butter
4 cups water
1 cup low-fat milk
1 TB mirin
2 tsp dried parsley or 2 TB fresh, chopped
1/4 tsp dried thyme
salt, to taste
black pepper, to taste
paprika, to taste
4 oz favorite cheddar cheese, cubed

How to Prepare:
Sauté onion and red pepper in butter 1 minute. Add potatoes; stir to coat. Add 1/4 teaspoon salt; stir again. Add 2 cups water; bring to a boil. Reduce heat to low and simmer until potatoes are tender. Mash with a potato masher. Add 2 more cups water and the milk; continue to cook a few more minutes. Add mirin, seasonings and cheese. Cook until cheese is melted.