Ruth's Peanut Soup

2 tablespoons oil

8 chicken thighs

salt and pepper to taste

1 medium red onion, chopped,

1 inch piece of ginger, peeled and minced

1/2 teaspoon cayenne pepper

1 1/2 cup chopped tomatoes, canned

1 quart chicken stock

3/4 cup natural peanut butter, chunky

Cook chicken in a skillet with oil, season with salt and pepper. Cook for 10-15 minutes. Transfer to plate, keeping 2 tablespoons of the fat left in the pan

Add onion and ginger and cook in a pot, stirring occasionally (3 minutes). Stir in cayenne pepper and tomatoes, cook 5 minutes. Put chicken in the pot, and add 3 1/2 cups of chicken stock. Bring to a boil, then simmer until chicken is chicken is cooked through. Blend together remaining stock and peanut butter, stir into stew. Season to taste and cook for about 20 minutes.

~Olivia G.

Chunky Tomato Potato Soup

8 servings. Ready in about 1 hour.

2 T butter
2 onions, chopped
4c. cubed potatoes
1 1/2 c. celery, chopped
1 1/2 c. chopped carrots
2 cloves garlic, minced
1 Table. Italian seasoning (or just mix basil & oregano)
2 c. milk
2 T. cornstarch
14.5 oz can tomatoes, undrained
1 1/4c. chicken broth
2 T. tomato paste
salt & pepper

Cook onion in butter until tender in large pot. Mix in potatoes, celery, carrots, garlic and seasoning.
Pour in milk. Stir in cornstarch gradually, and bring pot to boil.

Mix in tomatoes, broth and tomato paste. Return to boil.

Reduce heat and simmer for 20 minutes. Salt and pepper to taste.

Thanks Ruth for sharing this yummy soup with all of us!  We make it every few weeks through the cold months... especially if we have some Asiago bread to go with it!

Squash and White Bean Soup

serves 4

1 T. olive oil

1 onion, chopped

1 14.5 oz. can tomatoes

1 small butternut squash, peeled and diced into 1/2 inch pieces(4 c.) 

            (note: microwave whole squash 30 sec. to soften for initial cutting)

1 T. fresh thyme, or less dried

Salt and pepper

2 15 oz. cans cannellini beans, rinsed

1 bunch spinach, ~4 cups

Heat oil in Dutch oven over med-high heat. Add onion and cook, stirring often, until soft, 5-6 minutes. Add the tomatoes and their juices, cook, stirring occasionally, for 3 minutes. 

Stir in squash, thyme, 5 c. water, 1 1/2 tsp. salt, 1/4 tsp. pepper and bring to boil. Reduce heat and simmer until squash is tender, about 15 minutes. Stir in beans and spinach and cook until spinach is wilted and beans are heated through, 2-3 minutes. 

Serve with biscuits and parmesan cheese.

Cream of Pumpkin Soup

• 3 tablespoons margarine, softened
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 4 slices whole wheat bread
• 1 cup chopped onion
• 2 tablespoons butter, melted
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 cup heavy whipping cream

1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons. 

Credit for above to AllRecipes

For additional flavor:

I used 3 yummy squashes- 2 acorns & 1
butternut- I baked them on the bottom rack with the bread at 350 for
one hour. (after halving, scooping out seeds, & laying on a 1/2 sheet
upside down with water poured on the bottom). I also added about 1/4
cup brown sugar, used grated fresh ginger, & a mixture of 1/2 & 1/2
and cream cheese for the heavy whipping cream.
Credit to Jen Tan.

Summer Corn Cowder with Scallions, Bacon & Potatoes

Makes 5-1/2 c.

5 ears sweet corn, cut from cob (4 cups frozen)
7 oz scallions (about 20)

3 slices bacon

1 Tablespoon butter

1 jalapeno diced (opt)

1 teaspoon Kosher salt, add more to taste is necessary

black pepper to taste
3 1/2 c. chic broth
1 1/2 c. gold potatoes, cut to 1/2 inch
1 1/2 tsp. fresh thyme, chopped (or 1 tsp dried thyme)
2 T. heavy cream (or plain yogurt)

Slice scallions thinly, separating white and light green from dark green.
Cook bacon 5 min in large pot. Remove & empty all but 1 T bacon fat. Add butter & return to Medium heat.
Add white & light green scallions, jalapeno (opt), salt & pepper. Cook until soft (about 3 min)
Add broth, corn, 2 corn cobs (when using fresh corn), potatoes & thyme. Bring to boil. Reduce & simmer 15 min or until potatoes are tender. Discard cobs.
Remove 1 cup of soup & blend smooth in blender. Return to pot. Add cream, dark green scallions & bacon.

Yum!! The kids love this soup. Great with fresh cornbread on your super woman days. ;)

Garlic-Basil Tortellini Soup

4 servings

2 cloves garlic, pressed

1 teaspoon butter

3 1/2 c. (2- 14.5oz cans) reduced-sodium chicken or veg broth

1/2 c. water

1/3 c. minced fresh basil (or 1 Tablespoon dried)

1/4 teaspoon pepper

2-1/2 c. frozen cheese tortellini

1 can (19oz) white kidney or cannellini beans, rinsed and drained

2 Tablespoon balsamic vinegar

1/4 c. shredded Parmesan cheese

In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil and pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese. 

Alayna's Chicken Noodle Soup

Ingredients:

2 cartons of chicken broth

2 cans of chicken (you can use fresh or canned)

3 chopped carrots

3 chopped celery

Some noodles, or substitute for 1/2 cup of barley or rice

salt and pepper to taste

Bring chicken broth to a boil. Add the celery and carrots, and after ten minutes add the chicken.

Ten minutes before serving, add the noodles. If using barley, or rice, cook for twenty minutes.

Season with salt and pepper!

Love,

Alayna Lowe