Spicy Corn Chowder

This is an adaptation of corn chowder that makes it more Mexican in theme.  Because of partially pureeing the black beans, it is not the prettiest of soups.  You may want to leave the beans out till after the puree to help keep them intact and the aesthetic a little more vibrant.  Instead of bread or crackers, it is really great served with Blue or Sweet Potato Tortilla Chips. 

Ingredients

2 medium red potatoes, cut into small pieces

2 ½ cups water

½ tsp salt

2 tbls. olive oil

3 celery stalks (about ½ cup), diced

1 Poblano pepper (about ½ cup), diced

½ cup carrots, diced

½ onion, diced

1 15-oz can black beans

1 18-oz bag frozen corn

1 cup white wine

4 cups vegetable stock

¼ tsp red pepper flakes (more to taste)

1 tsp. oregano

Salt and pepper to taste

½ cup salsa

1 cup milk

Directions:

• In a medium pan, place potatoes, water, and salt.  Bring to a boil and cook for around 5 minutes, until the potatoes are partially cooked (or still give slight resistance to fork). 

• While potatoes are cooking, in a large soup pot (4 qt. or more) over medium heat sweat celery, poblano, carrots, and onions for about 5 minutes.  Then add red pepper flakes, oregano, salt and pepper, frozen corn, beans, and white wine.  Cook for about 5 minutes. 
• By now the potatoes should be done.  Add potatoes and their water to the soup as well as the vegetable broth.  Bring to a boil then reduce to a simmer. 

• After simmering for 45 minutes or so, place half of the soup in a bowl.  In the pot, take a hand blender and puree the soup.  Then, return the half that is not pureed back to the pot.  At this point, add the salsa and milk and cook on low for another 10 minutes or so.  

Christmas Recipes: Tortellini Soup

This was the soup my mom always fixed for Christmas Eve dinner.  Since my dad is a minister, Christmas Eve was working evening and involved him coming in and out fom different services.  So, a warm, full soup was something she could do ahead and then we could enjoy it with a salad and crusty bread.  The colors are perfect for Christmas and the flavors are deep and inviting.  

Ingredients:
2 tablespoon olive oil
½ onion (about ½ cup) diced red onions
4 cups chicken broth (or vegetable broth for vegetarians)
1 tsp. garlic salt (with parsley)
1 tbls. Italian seasoning
¼ tsp pepper
1 cup red wine
1 tbls balsamic vinegar
1 16oz. can of navy beans, rinsed and drained
1 14.5oz. can of petite diced tomatoes with liquid
1 10 oz. can of Rotel (or diced, spicy tomatoes available in mild, original, and hot), drained
1 10oz. box of chopped spinach
1 14oz. bag of frozen cheese tortellini

Directions:

1. Set the burner to a medium heat.  Pour olive oil into a pot. .  When oil is hot, add onions.  Cook for 5 minutes, stirring occasionally.
2. When onions are brown, add wine, garlic salt, pepper, Italian seasonings, and balsamic vinegar.  Cook for 5 minutes to allow wine to reduce. 
3. Add broth, both types of tomatoes, beans, and spinach.  Bring to a boil.  Once boiling, add the tortellini.  Reduce heat and simmer for around an hour.   After an hour, the soup is ready to eat. 
   
   

Tortellini Soup

When my dad had sinus surgery around 12 years ago, a woman from his church brought a pot of this soup by.  It was an instant family favorite and has been a soup that my mom fixed several times a winter and now I make it for myself and friends.  I’ve tweaked the original recipe, but it still is quick and easy to fix.  Feel free to make it a day in advance because it gets better every day. 

Ingredients:

2 tablespoon olive oil

½ onion (about ½ cup) diced red onions

4 cups chicken broth (or vegetable broth for vegetarians)

1 tsp. garlic salt (with parsley)

1 tbls. Italian seasoning

¼ tsp pepper

1 cup red wine

1 tbls balsamic vinegar

1 16oz. can of navy beans, rinsed and drained

1 14.5oz. can of petite diced tomatoes with liquid

1 10 oz. can of Rotel (or diced, spicy tomatoes available in mild, original, and hot), drained

1 10oz. box of chopped spinach

1 14oz. bag of frozen cheese tortellini

Directions:

1. Set the burner to a medium heat.  Pour olive oil into a pot. .  When oil is hot, add onions.  Cook for 5 minutes, stirring occasionally.
2. When onions are brown, add wine, garlic salt, pepper, Italian seasonings, and balsamic vinegar.  Cook for 5 minutes to allow wine to reduce. 
3. Add broth, both types of tomatoes, beans, and spinach.  Bring to a boil.  Once boiling, add the tortellini.  Reduce heat and simmer for around an hour.   After an hour, the soup is ready to eat.