Submitted by Libby Haile

Easy Chili

3 lb. ground beef 2 med. Onions, chopped
2 (29 oz) cans diced tomatoes 2 (15.5 oz) cans kidney beans
1 (15 oz) can black beans 1 (14 oz) can beef broth
¼ c. chili powder 3 TBS ground cumin
1 tsp garlic salt 1 tsp pepper

Garnishes: 2 c. shredded Cheddar cheese 1 c. sour cream

Cook ground beef and onion in large soup pot over medium heat until beef is browned and crumbly; drain.  Add diced tomatoes, beans, beef broth, chili powder, cumin, garlic salt and pepper.

Bring to a boil, then reduce heat and simmer 30 minutes or until thickened.

Submitted by Dr. LaToya Gathers

German Potato Soup (Kartoffelsuppe)

Ingredients

• 2 tbsp olive oil
• 2 cloves garlic, sliced finely
• 1 small onion, sliced finely
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1/2 kg potatoes, diced
• 3 cups chicken stock
• 1 bay leaf
• 3/4 cup double cream
• 1 tbsp butter, heaping, chilled
• 1 lemon, grated zest
• 1/4 cup spring (green) onions, cut into thin rings
• salt and pepper, to season
• dash cumin powder (optional)
• dash nutmeg powder (optional)

Instructions

• Heat up olive oil on a medium-sized pot.
• Once olive oil is ready, add garlic and onion.
• Cook until garlic becomes fragrant and onion becomes softer.
• Add carrot and celery. Mix and cook for a few minutes.
• Add potatoes, stock and bay leaf.
• Cover with a lid and bring to a boil.
• Keep simmering until the vegetables are slightly cooked (i.e. softened).
• Remove the bay leaf.  Scoop about 1/3 of the vegetables and set aside.
• Add double cream and butter. Mix until butter has completely dissolve

The other spices, cumin and nutmeg, are optional. But I personally think they make a noticeable difference.  They make the soup more complex.  So, try them if you can

• You can chop the vegetables in identical sizes, if you want. I normally chop the potatoes slightly bigger than the rest though.
• If you don’t have a stick blender, then you can use a regular stand blender. However, if you’re doing this, let the potato soup cool down a bit before pouring it into the blender – better safe than sorry

Submitted by Laura Tew

Four Vegetable Soup

Serves 4 to 6

2 tablespoons olive oil

3 leeks, light green part and white parts only, cleaned and finely chopped

4 carrots, peeled and cut into 1-inch dice

4 zucchini, cut into 1-inch dice

1 pound peeled and cut into 1-inch dice butternut squash

1 teaspoon favorite seasoning salt

2 garlic cloves, minced

3 tablespoons tomato paste

6 cups vegetable or chicken broth

Rind of Parmesan cheese

1 1/2 cups cooked garbanzo beans (chick peas), drained and rinsed

Salt and freshly ground black pepper to taste

3 tablespoons finely chopped fresh parsley or basil

1/2 cup cooked rice, farro or pasta, optional

1/2 cup freshly grated Parmesan cheese, for garnish

2 tablespoons finely chopped fresh parsley or basil, for garnish

1. In a 3-quart pot, heat the oil over medium heat. Add the leeks and saute for about 5 minutes, or until softened. Add the carrots, zucchini, squash, and seasoning salt. Saute for about 3 more minutes, or until mixed well and beginning to soften. Add the garlic and saute another minute. Add the tomato paste and cook for another 2 minutes stirring to evenly blend it with the vegetables.

2. Add the broth and Parmesan rind. Bring to a boil and then reduce heat. Partially cover and simmer for about 20 minutes, or until the vegetables are tender. Add the garbanzo beans and cook another 3 minutes, or until heated through. Remove the Parmesan rind.

3. Measure out 2 cups soup into a food processor or blender and puree. Return to the soup pot. Add the salt and pepper. Add the parsley or basil. (At this point you can add any cooked grain or pasta you desire and cook until just done.) Taste and adjust the seasonings. Remove the Parmesan rind.

4. To serve, ladle into shallow soup bowls and garnish with Parmesan cheese and herbs. Serve immediately.

Advance preparation: The soup may be prepared up to five days ahead, covered and refrigerated. Reheat gently. This may also be frozen. Defrost and reheat gently. Taste for seasoning and adjust if necessary.