Mexican Style Chili

If you enjoy chili this is a really good change of pace. I personally love beans and vegetables in my chili and the consistency is almost like soup.

Mexican Style Chili
Here are the Ingredients:
  • yellow onion, large chopped
  • lean hamburger, 1 pound
  • 1 can pinto beans, not drained
  • 1 can kidney beans, not drained
  • 1 can chili beans, not drained
  • 1 can Mexican style diced or stewed tomatoes
  • 1 can diced tomatoes
  • 1 1/2 cups frozen corn
  • 1.25 package taco seasoning
  • 1 oz package Hidden Valley Ranch
  • sour cream, optional
  • cilantro,garnish chopped
  • lime, juiced optional
  • tortilla chips, optional
    Saute onions and hamburger and drain out excess oil. Add packets and stir to combine. Add beans with their liquid, corn, and tomatoes. Bring to a boil then lower heat to low, cover and cook for 2 hours. Garnish and enjoy.

Pork and Shrimp Wonton Soup

I just discovered the best Asian Market in the vicinity of my home and I could shop there for hours! These Wontons are a must try.

Pork and Shrimp Wonton Soup
Here are the Ingredients:
  • 24 wonton wrappers
  • 1/2 pound pork loin
  • 1/2 pound shrimp
  • 1 egg beaten
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon finely chopped celery
  • salt and pepper to taste
  • 4 cups chicken stock
  • 2 scallions, finely chopped
Place the pork and shrimp in a food processor until they are well ground. Place in a bowl and add wine, soy sauce, and celery and mix. Pour the beaten egg to the mixture of ground pork and shrimp and season with salt and pepper. Take a wonton wrapper and fill with one teaspoon of the seasoned mixture of pork and shrimp. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Do the same with the remainder of the wraps and mixture. Bring stock to a boil and add the wonton one at a time and let them cook until you see them floating. Serve in a bowl and sprinkle with the sliced scallion.

Ten Bean Soup

This soup is very hearty and filling. It’s particularly wonderful during the cold months of the year. You should be able to find the combination of beans at your local grocer.

Ten Bean Soup
Here are the Ingredients:
  • 4 cups Ten Bean dry Mix, soak in water overnight
  • 2 carrots, small dice
  • 3 celery stalks , small dice
  • 1 medium onion, small dice
  • 4 sliced bacon, small dice
  • 3 cups organic chicken stock
  • 3 cups hot water
  • 1 teaspoon dry Madrecita garlic-herb mixture, or make your own with
    1. 1 tbsp herbes de provence
    2. 12 tsp dried oregano
    3. 12 tsp rosemary (dried)
    4. 1 tsp garlic powder
  • salt and pepper to taste
  • 1 teaspoon olive oil
In a large soup pot add olive oil and cook bacon on medium high heat until crispy. Remove bacon, add the vegetables and saute until tender. Add dry herb mixture and stir into vegetables. Add beans and pour in water and stock and season with salt and pepper. The beans should be covered. Bring to a boil and reduce heat to a simmer. Cover and cook for 2 hours or until beans are tender.

Sweet and Sour Cabbage Soup

Jerry’s Deli is a great place to get soup and a sandwich. My favorite soup on their menu is sweet and sour cabbage soup. This is almost exactly like theirs. I hope it will be a favorite of yours too.

Sweet and Sour Cabbage Soup
Here are the Ingredients:
  • 2 pounds top rib (flat brisket) 
  • 1 quart light beef broth
  • 1 quart water 
  • 2 onions, diced
  • 3 cups canned tomatoes, finely chopped, with their juice
  • 1 cup tomato sauce
  • 2 pounds cabbage, coarsely shredded or very thinly sliced
  • 1 teaspoon sour salt/citric acid
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons sugar
  • 3 tablespoons golden raisins
Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top. Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar. Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.

Chicken Soup

I love chicken soup and this recipe is exceptional. You’ll get your daily dose of vegetables because I use more than what you’ll find in your typical chicken soup.
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 1 large onion, diced
  • 2 cups broccoli, cut bite size
  • 1 cup cauliflower, cut bite size
  • 1 medium zucchini, cut bite size
  • 1 medium yellow squash, cut bite size
  • 5 medium yellow potatoes with skin, large dice
  • 4 cups raw regular leaf spinach, cleaned with ends cut
  • 2 cups fresh green beans, ends cut
  • 3 whole green onions, ends cut
  • 1 whole 5 lb roaster chicken (with skin) cut, (I cut my own and use the back and neck bone, and cut breasts in half) ask butcher to cut if need be
  • 6 cups hot water
  • 64 oz organic chicken broth, heated
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
In a large soup pot saute onion, carrots, and celery in olive oil over medium high heat until fragrant and translucent. Add chicken and cook on all sides where they are browned just a little. Add the hot water and green onions and bring to a boil. Chicken should be covered in water. Cover and simmer for 40 minutes. Add all vegetables, hot broth, and salt and pepper. Cook for another 15 minutes or until potatoes are cooked through. Add more salt to taste.

Corn Chowder

This is a good alternative to a Clam chowder. I love the taste of corn in a soup or chowder.

Corn Chowder
Here are the Ingredients:
  • 2 16 oz bags frozen corn
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and diced
  • 2 carrots, cut into 1/4 inch rounds
  • 2 large russet potatoes, diced
  • 1 bay leaf
  • 4 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 3 strips of bacon cut into lardons, cooked until crispy
  • salt and pepper
  • cheese, grated (optional)
In a dutch oven saute bacon until crispy. Remove and set aside on a paper towel to drain. Saute onion, carrots, and red bell pepper in bacon drippings until tender. Add potatoes, bay leaf, corn, salt, pepper, and broth and bring to a boil. Cover and reduce to a simmer and cook for 30 minutes. Puree 3 cups of soup in a blender and return to pot. Slowly add cream and cook another 10 minutes. Top with chopped parsley and bacon lardons.


This soup is packed full of vegetables. It’s very satisfying and warming.

Here are the Ingredients:
  • 2 carrots, diced
  • 2 celery, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups low sodium chicken broth
  • 1 28 oz can crushed tomatoes including liquid
  • salt and pepper
  • 1 teaspoon Italian seasoning
  • 1 cup small shell pasta or macaroni
  • 1 cup shredded kale
  • 1 15.5 oz can cannellini beans, drained
  • grated Parmesan, topping
In a 4 to 5 quart saucepan heat oil over medium heat. Saute onion, carrots, celery and garlic until just tender, around 5 minutes. Add tomatoes, cannellini beans, kale, pasta and chicken broth. Bring to a boil and add Italian seasoning and salt and pepper to taste. Reduce heat to a simmer, cover and cook for 30 minutes.

Grilled Cheese and Apple Squaw Bread Sandwich with Tomato Bisque

I love grilled cheese sandwiches and tomato bisque. Since Fall is apple season I like to add them to my sandwich. It’s a great combination. I like to head to my local Farmer’s Market for fresh Squaw bread, deli yellow American cheese, Fuji apples, and vine-ripened tomatoes.
Grilled Cheese and Apple Squaw Bread Sandwich with Tomato Bisque
Here are the Ingredients:
  • 2 slices of Squaw bread
  • 1/2 Fuji apple, cored and slice thin
  • 2 slices yellow American cheese
  • 2 pats of unsalted butter
Heat a cast iron skillet on medium. Put one slice of cheese on the bread, add three whole apple slices, add the other slice of cheese and top with other slice of bread. Spread butter on the outside of sandwich and place in heated skillet. Butter the other slice on the outside and flip while monitoring browning of the sandwich. When toasty on both sides remove from heat and place a lid on for 30 seconds to help melt cheese. Cut in half and serve.

Tomato Bisque
Here are the Ingredients:
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced bacon (about 1/2 ounce)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 garlic cloves, minced
  • 5 tablespoons all purpose flour
  • 5 cups chicken broth
  • 1 (28-ounce) can whole, peeled tomatoes roughly chopped
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 3/4 teaspoon kosher salt
  • Freshly ground black pepper
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook until crisp, about 1 minute. Transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, about 8 minutes. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool. When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the tomato puree through a fine strainer. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream and salt into the soup and season with pepper to taste and serve.

Mexican Style Potato Cheese Soup

I love this Soup. My grandmother made this all the time when I was little, so my mother and I make it all the time as well. My friends would beg for this soup when they weren’t feeling well. It comforts you.

Mexican Style Potato Cheese Soup
Here are the Ingredients:
  • 1 large ripe tomato, diced
  • 1 medium onion, diced
  • 5 russet potatoes, peeled and diced in bite size pieces
  • 1 block of medium cheddar cheese, cubed
  • 1 cup of diced canned tomatoes
  • 1 32 oz chicken broth
  • 12 cups water
  • salt and pepper to taste
Saute tomato and onion in a large soup pot with a little bit of water. Keep sauteing until you gradually have added all 12 cups of water then add broth. Bring to a boil and boil for 5 minutes. Add the potatoes and diced tomatoes and slow boil around 10 minutes or until potatoes are done. Remove from heat and add cheese. Cover and let stand for 5 minutes. Remove and add salt and pepper to taste. Serve and enjoy.

Vegetable Soup

I’m a huge fan of any vegetable. This soup has everything but the kitchen sink.

Vegetable Soup
Here are the Ingredients:
  • 1 large head of broccoli, cut into florets
  • 3 large carrots, peeled and cut into 1 inch bites
  • 1 small head of cauliflower, cut into florets
  • 1 large zucchini, cut into 1 inch bites
  • 2 yellow squash, cut into 1 inch bites
  • 1/2 pound green beans, washed and ends cut
  • 1 medium head of green cabbage, cored and sliced thick
  • 1 leek, white part only sliced thin and rinsed
  • 3 garlic cloves, chopped
  • 2 green onions whole, cleaned and ends cut
  • 2 stalks of celery, sliced
  • 2 medium tomatoes, diced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1 teaspoon salt, more to taste
  • 1 teaspoon pepper
  • 6 cups vegetable broth or stock
  • 1 lemon juiced
Pour 1 teaspoon olive oil in a large stock pot and saute leeks and carrots for 5 minutes, add garlic and saute for 2 more minutes. Add the remainder of the ingredients bring to a boil cover and reduce heat and simmer for 20 minutes stirring occasionally. Enjoy.

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