Happy New Year

BEAN CHOWDER

2 c. dried navy beans

2 onions, diced

1 large smoked ham hock

2 Tbsp. oil

4 c. canned tomatoes

1/4 tsp. pepper

2 Tbsp. molasses or brown sugar

1 tsp. salt

Cover beans with cold water and soak overnight. Drain beans, place in large soup kettle and cover with fresh cold water. Bring to boil, reduce heat, cover and simmer gently. In oil brown together onions and ham hock until onions are soft. Add onions and ham hock to beans. Continue to simmer until beans are tender, approximately 1 – 1 1/4 hours, adding more water as necessary. To give a smooth base to the chowder, remove a part of the beans, puree and return to pot. Add tomatoes, molasses, pepper and salt. Simmer for 30 minutes longer. Remove ham hock and serve. (Note: Dried split peas and beans can be substituted for each other in most soups.) Serves four – six.

 

TUSCAN MINESTRONE     

1/2 c. dried white beans, soaked overnight

1/2 c. chopped leeks

1/2 c. chopped onions

1 c. coarsely chopped carrots

2 sprigs parsley

1/2 c. coarsely chopped celery

1 bay leaf

2 c. coarsely chopped zucchini

3 c. water

1 1/2 c. chopped escarole or

1 1/2 c. green beans, cut in 1” pieces

Swiss chard

1 c. shredded cabbage

2 cloves garlic, minced

1 Tbsp. fresh or 1 tsp. dried thyme

1 Tbsp. fresh or 1 tsp. dried rosemary

1 Tbsp. fresh or 1 tsp. dried basil 1/2 tsp. freshly ground pepper

1 1/2 c. canned Italian tomatoes, undrained, chopped

1 c. whole wheat elbows, shells or ditalini

For garnish:  1 Tbsp. fresh basil, fresh parsley or 1/2 tsp. minced garlic. Drain beans and discard soaking water. Place beans, onions, leeks, carrots, celery, zucchini, Swiss chard, green beans, cabbage, garlic, dried herbs (if using dried), pepper, tomatoes, parsley, bay leaf and water in four-quart slow cooker. Cover and simmer on low for eight – 10 hours or until vegetables are tender. If using fresh herbs add during last two hours of cooking time. Remove and discard parsley sprigs and bay leaf. Garnish if desired. Makes 10 servings.

 

VEGETABLE-CHICKEN NOODLE SOUP (Diab.)

1 c. chopped celery

1/2 c. chopped carrot

1/2 c. thinly sliced leek (white part only)

1/2 c. chopped turnip

1 tsp. balsamic vinegar

6 c. fat-free reduced-sodium chicken broth, divided

1 Tbsp. minced fresh parsley

1 tsp. fresh rosemary or

1 1/2 tsp. fresh thyme or

1/4 tsp. dried rosemary

1/2 tsp. dried thyme

1 c. cooked chicken breast

1 1/2 c. uncooked yolk-free wide noodles

1/4 tsp. black pepper

\Place celery, leek, carrot, turnip and 1/3 cup chicken broth in large saucepan. Cover; cook 12-15 minutes over medium heat until vegetables are tender, stirring occasionally. Stir in remaining 5 2/3 cups chicken broth, parsley, thyme, crushed rosemary, vinegar and pepper; bring to boil. Add noodles; cook until noodles are tender. Stir in chicken. Reduce heat to medium; simmer until heated through. Makes 6 servings.

 

CORN, BACON & RICE CHOWDER   

1 (7.2 oz.) pkg. Rice-A-Roni rice pilaf

2 Tbsp. butter or margarine

1 c. milk

1 (13 3/4 oz.) chicken broth

1 c. water

1 1/2 c. frozen corn or 1 (16-17 oz.) can whole kernel corn, drained

1/2 c. sliced green onions

2 slices crisply cooked  bacon, crumbled

In three-quart saucepan, saute rice-pasta mix in margarine over medium heat, stirring frequently until pasta is lightly browned. Stir in chicken broth and special seasonings (from pilaf); bring to boil over high heat. Cover; reduce heat. Simmer eight minutes. Stir in corn, milk, water and onions. Simmer, uncovered, 10-12 minutes, stirring occasionally. Stir in bacon before serving. Makes four servings.

 

CHEDDAR POTATO CHOWDER   

3 Tbsp. butter or margarine

2 c. water

2 medium-size carrots, thinly sliced

2 medium-size ribs celery, peeled and diced

1 small onion, chopped

3 Tbsp. all-purpose flour

1/4 tsp. dry mustard

1/4 tsp. paprika

1/4 tsp. ground pepper

2 c. milk

4 medium-size white potatoes, peeled 1/2” cubes

2 chicken-flavor bouillon cubes

1 1/2 c. shredded Cheddar cheese

Chopped chives (opt)

4 slices bacon, cooked, crumbled (opt)

In three-quart saucepan over medium heat, melt butter. Add carrots, celery and onion; cook until tender, about 10 minutes, stirring occasionally. Stir in flour, dry mustard, paprika and pepper; cook one minute. Gradually add milk, water, potatoes and bouillon. Bring to boil over high heat; reduce heat to low. Cover and simmer 10 minutes or until potatoes are tender. Remove saucepan from heat; add cheese and stir just until melted. Top each serving with crumbled bacon and chopped chives if desired. Makes four servings.

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