soups and salads archive

Vegetarian Chili
Serves 6
2 T Olive oil
4 C chopped onions
2 C chopped red peppers
2 C peeled and chopped carrots
3 C chopped mushrooms
2 T minced garlic
1 rounded tsp red pepper flakes
2 T cumin
1/ 2 C chili powder
1 rounded tsp basil
1 rounded tsp oregano
1 tsp salt (or to taste)
1 tsp pepper
3-12 oz cansV-8 juice
1 3/4 C bulghur
3 C canned tomatoes, chopped
4 C canned kidney beans, rinsed and drained 1-1/8 tsp Tabasco
1 1/8 T worcestershire
3/4 C white wine
1- 4 oz can chopped green chilis
2 T brown sugar

Have all ingredients ready. Heat olive oil in a large pot. Over high heat, add onions, peppers, mushrooms, carrots, garlic spices, salt and pepper. Cook until veggies soften, about 10 min., add remaining ingredients. Bring to boil, stirring often - DO NOT BURN. Reduce heat and simmer for approximately 20 minutes until chili thickens. Add additional juice if it becomes too thick.
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Pumpkin Chipotle Soup
Serves 10 - 15
2-1 / 2 cups milk
4 oz butter
5 onions, chopped
5 cloves garlic
1 t chipotle peppers, pureed
2-1 / 2 tb. Flour
7-1 / 2 cups chicken stock
2-1 / 2 tb. Brown sugar
2-1 / 2 tb. Lemon juice
1 - 2 t salt, to taste
5 cups pumpkin puree

Put the milk into a small saucepan over low heat. Melt the butter in a large pot, saute onions until soft and golden but not browned. Add the garlic and chipotles and saute for 2 minutes more. Stir in the flour and cook, stirring constantly for 2 minutes longer. Slowly add milk and puree with hand held mixer. Stir in the stock, brown sugar, lemon juice and salt. Mix ingredients thoroughly. Add the pumpkin puree and stir until all the ingredients are well blended. The mixture should be smooth. Continue cooking and stir until the soup begins to thicken slightly. Do not let the soup boil. Taste for seasoning.
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