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SOUPS

Cajun Style Chili with Pork

Ingredients:

2 lb. ground pork

2 large onions, chopped

4 cloves garlic, minced

1 each sweet red and green pepper, chopped

3 stalks celery, chopped

1 can (28 oz) tomatoes

1 can (28 oz.) kidney beans, drained

1/4 tsp hot pepper flakes

1 tsp dried oregano

1/4 tsp cayenne pepper

dash hot pepper sauce

salt and pepper

If you prefer a more traditional chili flavor, use cumin instead

of oregano, and add chili powder to taste.

Directions:

In a heavy saucepan, cook the pork over medium heat, stirring

to break up the meat, for about 5 minutes or until browned.

Pour off the fat.

Add onions, cook until tender. Add the garlic, red and green

peppers and celery. Cook, stirring occasionally, for 5 minutes

or until vegetables are softened.

Add the tomatoes, breaking them up with the back of a spoon.

Stir in the kidney beans, hot pepper flakes, oregano, cayenne

pepper, hot pepper sauce, and salt and pepper to taste. Bring

to a boil; reduce heat and simmer for 20 minutes.

CORN CHOWDER

INGREDIENTS
1/4 lb. sliced bacon
1 tbsp. all-purpose flour
1 medium onion, chopped
2 celery stalks, chopped
2 tbsp. chopped garlic
1 large bag (16 oz.) frozen corn
2 red bell peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
6 cups chicken stock
2 tbsp. chopped fresh parsley
1/4 cup heavy cream or milk
Salt and pepper to taste

METHOD
Heat a large pot over medium-high heat.
Add the bacon and cook 3 to 5 minutes, until soft but not crisp.
Add the flour and stir to combine.
Add the onion, celery, garlic, corn, red peppers and jalapeno.
Cook for 3 to 5 minutes, until vegetables just begin to soften.
Add the broth and bring to a boil.
Reduce heat and simmer for 8 to 10 minutes, until the
vegetables are tender.
Stir in the parsley and cream or milk.
Season with salt and pepper.

Makes 4 to 6 servings.

CANADIAN CHEESE SOUP

INGREDIENTS
1 lg. Potato, diced
1/4 c  Carrots, diced
2 c  Chicken broth
1/2 c  Breakfast cream
1 lg. Onion, diced
1 c  Water
1 c  Grated sharp
Salt and Tabasco to taste
1/4 c  Celery, diced
2 TB Parsley, chopped
Cheddar cheese

METHOD
In a 1 1/2 qt. covered saucepan, simmer vegetables in water
until tender, about 15 to 20 minutes.
Add remaining ingredients except parsley.
Heat, do not boil, and serve garnished with parsley.

Makes 4 to 6 servings.

BLACK BEAN VEGETABLE SOUP

INGREDIENTS
1 Tbsp. vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp. chili powder
1 tsp. ground cumin
4 cups vegetable stock
2 cans (each 14oz/398ml) black beans, drained and rinsed
1 can (7oz/199ml) corn kernels
1/4 tsp. pepper
1 can (10oz/284ml) stewed tomatoes

METHOD
In large saucepan, heat oil over medium heat; cook onion,
garlic and carrots, stirring occasionally, for 5 minutes or
until onion is softened.
Add chili powder and cumin; cook, stirring, for 1 minute.
Add stock, 1 can of the beans, corn and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together
tomatoes and remaining can of beans; add to pot.
Reduce heat, cover and simmer for 10 to 15 minutes or
until carrots are tender.
Makes 6 servings

POTATO CHEESE SOUP

INGREDIENTS
2 Tbsp. butter or margarine
1/3 c. chopped celery
1/3 c. chopped onions
4 cups diced peeled potatoes
3 cups chicken broth
2 cups milk
1-1/2 tsp. salt
1/4 tsp. pepper
Dash paprika
2 cups (8 oz.) shredded cheddar cheese
croutons
fresh chopped parsley

METHOD
In a large saucepan, melt butter over medium-high heat.
Saute celery and onion until tender.
Add potatoes and broth.
Cover and simmer until potatoes are tender, about 12 minutes.
In batches, puree potato mixture in a blender (or food processor).
Return to saucepan.
Stir in milk and seasonings.
Add the cheese and heat only until melted.
Top with croutons and garnish with parsley if desired

EASY VEGETABLE SOUP

INGREDIENTS
1 can corn
1 can cut green beans
3/4 cup celery, chopped
1 cup carrots, sliced
1 medium onion, chopped
1 cup water
2 zucchini (Italian squash), sliced
2 yellow squash, sliced
1 pkg. sliced mushrooms (about 1 1/2 cups)
1 16-oz. can tomato sauce
1 can French onion soup
3 tbsp. chicken bouillon
3 cups water
2 cups Minute Rice
Salt to taste (optional)
2 chopped green onions for topping (optional)

METHOD
In a large pot, combine first 6 ingredients and bring to a
boil.
Lower heat and add remaining ingredients.
Let simmer to a low boil for 20 minutes.
Remove from heat and let sit for about 20 minutes.
Top with raw chopped green onions.
Serve with warm bread.

Serves: 4 to 6

CORN CHOWDER

INGREDIENTS
4 slices bacon, diced
2 T. onion, minced
1 T. celery, minced
1 t. peppers, minced
2 C. corn
2 potatoes, diced
3 tomatoes, cut up
2 pints milk
salt
pepper

METHOD
Put bacon into pan to brown, add onion, celery and peppers;
fry until bacon is crisp.
Add the corn and sauté together for 3 minutes.
Add the potatoes, tomatoes and seasonings, cover and
simmer 30 minutes.
Finally add the milk, heat to the boiling point and serve
with chopped parsley.