1 c Heavy cream

1 c Chicken bouillon

1 t Grated onion

1 c Dry white wine

1 t Salt

2 Cucumbers,coarsely grated

Freshly ground black pepper

4 Celery stalks,coarsely grated

Cook potatoes in the bouillon and wine for 15 minutes,uncovered Cover and continue cooking until tender.Remove from heat and let stand, covered, for 10 minutes.Put the potatoes and liquid through a coarse sieve.Stir in the cucumber and celery and all the remaining ingredients.Mix well.Chill.Serves about 4-6. Taken from Herbs and Things Jean Rose’s Herbal Workman Publishing,NY 1972

Directions:

Notes: Squash should be halved and seeded. Unsalted canned chicken broth may be used instead of stock. Green apples should be cored, peeled and chopped (about 2 cups)

Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp from shells.

Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan.

Cover and cook over low heat 10 minutes. Add squash pulp, remaining chicken stock, apple juice, ginger and salt.

Cover and simmer until ingredients are very tender, about 20 minutes.

Puree soup in batches in processor or blender.

Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently.

Add lemon juice. Season with salt and generous amount of pepper.

Ladle into bowls. Garnish with yogurt and chives.

1 c Sliced carrot

1 sm Baking potato cubed

1 c Defatted chicken broth

2 c Evaporated skim milk

1 c Frozen whole kernel corn

2 tb Chopped parsley

Salt & pepper to taste

1. In medium saucepan, combine leek, carrot and potato with chicken broth.

2. Cover and simmer 10 minutes or until vegetables are tender.

3. Puree then add milk and corn. Heat without boiling, to serving temperature.

4. Season to taste with salt and pepper.

5. Serve sprinkled with parsley.

1 1/4 c Best-quality olive oil

3 c Diced yellow onions

12 Cloves garlic, crushed

1 Very meaty ham bone or 2 smoked ham hocks

8 qt Water

3 1/2 tb Ground cumin

2 tb Dried oregano

3 Bay leaves

1 tb Coarse (kosher) salt

1 tb Freshly ground black pepper

1 pn Cayenne pepper

8 tb Chopped fresh Italian parsley

1 3/4 To 2 pounds fresh garlic sausage

6 Sweet Italian sausage links, cut into 1-inch pieces

6 Hot Italian sausage links, cut into 1-inch pieces

1 lb Bratwurst, cut into 1-inch pieces

3 Medium-size sweet red peppers, cored, seeded, and diced

1/4 c Dry sherry

3 tb Dark brown sugar

2 tb Fresh lemon juice

From The Silver Palate Good Times Cookbook. ” Our black bean soup is a Silver Palate staple. In this recipe we’ve dressed it up with lots of hot and garlicky sausages, sweet red peppers, a bit of brown sugar, and unusual spices. This makes a meal when served with a crisp, tart green salad.” Sour cream

1. Soak the black beans in water to cover overnight.

2. Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the onions and garlic and saute until the onions are limp, about 10 minutes.

3. Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking.

4. Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into 1/2-inch slices.

5. Heat the remaining 1/4 cup oil in a large heavy skillet over medium heat. Add the Italian sausages and saute until browned. Remove the sausages with a slotted spoon.

6. In the same skillet, saute the bratwurst until browned. Remove with a slotted spoon.

7. After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes.

8. Add all the sausages and the red peppers and cook for another 30 minutes.

9. Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice.

10. Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings.

11. Ladle the soup into soup bowls and dollop each serving with sour cream. Makes 16 portions.

1/4 cup small white beans

1/4 cup black-eyed beans

1/4 cup garbanzo beans

1/4 cup pink beans

1/4 cup light red kidney beans

1 teaspoon salt

1 cup onion — chopped

1 cup celery — chopped

1 cup carrot — chopped

1/2 cup green bell pepper — chopped

1/2 cup dried parsley — minced

1 garlic clove — crushed, minced

2 tablespoons butter or margarine

2 envelopes chicken noodle soup mix — 2 ounces each

1/2 bay leaf — crumbled

1/2 teaspoon fines herbes

1 cup tomato — chopped

Parmesan cheese — grated

To soak beans: For each pound of dry beans, any variety, add 10 cups hot water. Up to 2 teaspoons of salt per pound of beans may be added to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour, but preferably four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water. To maintain color integrity, soak beans separately. Drain beans. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomato. Serve hot, sprinkled with cheese. Note: 1 cup canned tomatoes may be used in place of the fresh tomatoes.

1 c Navy beans

1 c Black eyed peas

10 c Water

1 c Chicken bouillon

1 c Diced onion

1 ea 16-oz can cut tomatoes

3/4 ts Thyme

1/4 ts Pepper

1 c Red beans

1 c Northern beans

2 ea Whole bay leaves

2 lb Meaty ham bones

1 1/2 c Smoked ham

1 tb Chili powder

1/4 ts Worcestershire sauce

1 md Grated carrot

Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread.

2 c Veggie broth

1 Roasted red pepper diced (1/3-1/2 cup total)

1 cn Evap skim milk

pepper to taste

1. Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender.

2. Puree asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish.

3. Put puree back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk.

4. Heat until thickened to your liking.

NOTE: You can add some thickener(flour,cornstarch) to hasten the process. I started the pepper roasting at about the same time as the the asparagus, and it worked out fine to add to soup. Serve with a salad and hearty bread!

Water

Salt

1 qt Milk; or part cream

2 oz Butter

Pepper

Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 qt good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. This is delicious.

Source: Margaret Bower, Greenford Grange, Mahoning County, OH

2 C. dry white wine

2 Cloves garlic — minced

1 Medium onion — finely chopped

5 C. chopped cabbage

1 Can tomatoes — (28 oz.) cut up

1 C. water

1 Can green chili — (4 oz.) peppers rinsed, seeded and chopped

Using the tines of a fork, prick the sausage casing several times. Cut the sausage in 1-inch pieces; place in a large mixing bowl. For marinade, add wine and garlic to sausage pieces. Marinate for 30 minutes. Drain sausage pieces, reserving marinade. In a Dutch oven or large kettle, cook the sausage and onion until the meat is brown and onion is tender. Drain off fat. Add reserved marinade. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in cabbage, undrained tomatoes, water and green chili peppers. Simmer, covered, for 20 minutes more, stirring occasionally. (Cool and refrigerate soup at this point, if planning to reheat.) Makes 8 to 10 servings. To reheat chilled soup, place it in a Dutch oven or large kettle; cover and bring to boiling (about 30 minutes), stirring occasionally. If the soup is too thick, add an additional 1 cup water and heat through.

6 c Water

1 ts Salt

1/2 ts Ground cumin, or to taste

1 lb Pork sausage

Soak split peas in water 2 hours. Place peas with soaking water, salt and cumin to taste in medium saucepan. Simmer, covered, about 1 1/2 hours or until smooth and soft, stirring occasionally. Add more water if needed for soupy consistency. Adjust seasonings to taste. Just before serving, pan-fry chopped sausage until done. Serve soup in individual bowls. Sprinkle cooked sausage over soup. Makes 6 servings. Each serving contains about: 515 calories; 918 mg sodium; 43 mg cholesterol; 24 grams fat; 51 grams carbohydrates; 26 grams protein; 2.47 grams fiber.