Tomato Soup

Tomato Soup

By Grant Call

1 quart stewed tomatoes. (Home canned is best, or fresh from the garden, but store bought is okay.

1-2 tsp chicken bouillon

Worcester Sauce--few dashes

2 Tbsp red wine vinegar

1/4 cup fresh dill (may also use basil if preferred)

crushed red peppers to taste

Place all ingredients in a medium sauce pan. Bring to boil. Add water--about half the volume of the tomatoes.

Use cornstarch to thicken to desired consistency. Bring to boil again and stir until thickened.

Add 1/8 cup sugar if you used fresh tomatoes.

Blend everything together with a submersible blender.

Serve hot, topped with fresh grated parmesan cheese.

Grant's Italian Butternut Squash Soup

Italian Butternut Squash Soup

By Grant Call

1 large butternut squash--cut into pieces, place on microwave safe dish, cover with plastic wrap and cook in microwave on high for ten minutes. Set aside

Boil the following together in enough water to cover the vegetables

1/2 onion, minced

3-4 garlic cloves, minced

1/2 cup chopped fresh basil (around 20 leaves) May substitute dry basil if needed

1-2 tsp oregano

1/2 tsp thyme

1 bell pepper, any color is fine

2 stalks celery (diced)

3 carrots (diced)

4 tomatoes (diced

Meat variations: You may use all or any of the below

Chicken breast (two breasts seared first and set aside)

Chopped pre-cooked sausage (turkey kielbasa is good)

Pepperoni (10-20 slices, chopped into quarters)

Directions:

Cook the vegetables until al dente

Mash the squash and stir into the soup mixture until blended

Add 1 cup chopped broccoli and the meat.

Cook until broccoli is soft.

Serve with warm bread.

May also add some half and half or Alfredo sauce to make heavier, but of course this isn't as healthy.

Can be made in the crock pot too. Just don't add the broccoli until about 30 minutes before serving.

Tortilla Soup

Southwest Chicken Soup

(This is my favorite Tortilla Soup)

by Connie Brown

2 T Olive Oil

8 oz Skinned, boneless Chicken

16 oz Chicken Broth

1 can (15 oz) Black Beans

1 can (14 oz) Diced Tomatoes

3-6 inch corn tortillas, halved, stacked & cut into 1/2 inch strips

2 T chopped Cilantro

Shredded Monterey Jack Cheese

1/4 C finely diced Onion

1 t Ground Cumin

1/2 t Salt

1/2 T Jalapenos, diced, canned

2 Garlic cloves, minced, or 2 t bottled Minced Garlic

1/2 t Chili Powder

1/8 t Ground Red Pepper

8 oz Frozen Corn

In large soup pan, add olive oil and chicken, stirring frequently for about 4 min until no longer opaque. Stir in onion, garlic, cumin, salt, chili powder, and red pepper and jalapenos.

Cook 1 to 2 minutes until spices are fragrant. Stir in broth, drained and rinsed beans, and diced tomatoes and corn. Increase heat to high and bring to a boil.

Reduce heat, cover and simmer for 10 min.

Meanwhile, spread tortilla strips in a single layer on a baking sheet.

Bake for 5 min., stirring once, until crisp and lightly browned. Or use corn chips from the store.

Stir cilantro into soup and ladle soup into bowls.

Top with tortilla strips, avocado and cheese.

Makes 6 servings.