Black Bean Chili

The Vegetarian Times Complete Cookbook
















Serves 8

2 Tablespoons Olive Oil
1 Large Onion, chopped
1 Large Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 1/2 Teaspoons cumin, ground
1 Tablespoon Chili Powder
1 1/2 Teaspoons Cocoa Powder
Salt, to taste
2 19-Ounces Cans Black Beans, drained and rinsed
1 1/2 Cups Corn
1 1/4 Cup Vegetable Stock
1 Cup Canned Tomatoes, crushed
1 Teaspoon Oregano, dried
1 Teaspoon Sugar

Heat the Olive Oil in a large pot. Add onion and peppers, stirring often until softened. Mix the garlic, cumin, chili powder, coriander, cocoa and salt in.

After a few minutes add the beans, corn, stock, tomatoes, oregano and sugar. Bring the mixture to a boil stirring occasionally. reduce heat to low and cook for about 20 minutes to have all the flavors come together.

Tortilla Soup

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1/2 Cup Onion
3 Cloves Garlic
1 Tablespoon Olive Oil
2 Chicken Breast, Chunks
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Lime Juice
1 Can Crushed Tomatoes (28 oz)
2 Cans Chicken Broth (10.5 oz)
1 Cup Corn Kernels
1 Can Green Chili Pepper (4oz)
1 Can Black Beans (15 oz)

In a medium stock pot, heat oil over medium heat. Sauté onion, garlic in oil until soft. Add chicken and cook until half cooked. Add chili powder, cumin, lime juice tomatoes, chicken broth. Bring to boil and simmer for 5-10 minutes.

Stir in corn, chili pepper, beans, let simmer for 10 minutes. Serve with chips and shredded cheese.

Pork Noodle Soup with Cinnamon and Anise

Gourmet December 2007

2 1/2 Pounds Pork Backribs
6 Cups Water
2/3 Cup Soy Sauce
2/3 Cup Stock
1/4 Cup Dark Brown Sugar, packed
1 Head Garlic, halved crosswise
3 Cinnamon Sticks, 3" inches
1 Star Anise, whole
5 1/2 Ounces Bean Threads (cellophane) noodle

Gently simmer all ingredients expect noodles in a 6-quart heavy pot, covered skimming as needed, until pork is very tender, 1 1/2 to 2 hours.

Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.

Ham & Potato Soup

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3 1/2 Cups Potatoes, peeled and diced
1/3 Cup Celery, diced
1/3 Cup Onion, finely chopped
3/4 Cup Ham, diced
3 1/4 Cups Water
2 Tablespoons Chicken Bouillon
1/2 teaspoon Salt
1 Teaspoon Ground Pepper
5 Tablespoons Butter
5 Tablespoons All-purpose Flour
2 Cups Milk
1 Teaspoon Garlic, minced
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil. and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and add garlic cook soup until heated through. Serve immediately.

Cantaloupe Soup with Lime Granite

The Culinary Institute of America's Book of Soups

1 1/2 Pounds Cantaloupe, peeled, seeded, and cut into large chunks
(yield about four and one half cups)
3/4 Cup Fresh Orange Juice
1/4 Cup Cornstarch
2 Tablespoons Lemon
3 Cups Water
2 1/4 Teaspoons Orange Zest
2 1/4 Teaspoons Lemon Zest
1/2 Cup Sugar
2 Cups Water
1 Cup Sugar
1/4 Cup Fresh Lime Juice, about two limes
2 Limes, zest

Puree melon and orange juice in a blender. Dissolve cornstarch in lemon juice.

Bring water, orange zest, and lemon zest to a boil in a large saucepan. While stirring, add the cornstarch solution and continue to stir until liquid returns to a simmer and thickens. Remove from heat. Add melon purée and sweeten to taste.

Serve in chilled bowls, garnish with small scoops of lime granite.

Lime Granite: Combine water,sugar, lime juice, and lime zest in a
shallow pan. Stir well to combine. Place pan in freezer and stir every 25 minutes for 3 hours. Freeze until firm.

Chilled Peach Soup

1 Cup Water
2 Cup Milk
1/2 Cup Sugar
1 Cup Cream
12 Fresh Peaches, sliced and peeled

Place water, milk, sugar, and cream into a bowl. Stir until sugar is dissolved. Add slice peaches and transfer into a sauce pan.

Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender.

Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.