Recipe Swap - Soups

Updated to add Tammy's link.

Tammy over at Tammy's Times is having another recipe swap, and this time it's for soups, stews, and chili. I wanted to share two of our favorite recipes.

I posted the most delicious Spicy Vegetable Soup recipe last October, and here's the link. The Black Bean Chowder recipe is below and is taken from the Sue Gregg Soups & Muffins cookbook.

• 2 1/2 quarts water (I use 4 cans of chicken broth and 1 can of water)
• 1/4 cup brown rice, uncooked
• 2 medium potatoes, unpeeled or peeled, cubed

Bring water to a boil with rice and potatoes; lower heat to a very gentle boil, uncovered for 30 minutes. In separate pan saute vegetables in oil:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced

After the potatoes and rice have cooked a full 30 minutes, add remaining ingredients and continue a very gentle boil about 1 hour until chowder is slightly thickened:

• sauteed vegetables
• 15 oz can black beans, undrained
• 15 1/4 oz can kidney beans, undrained
• 16 oz can Vegetarian Beans in tomato sauce
• 1 1/2 cups frozen corn
• 1 bay leaf
• 1 tsp ground cumin
• 1 1/2 tps chili powder

Remove bay leaf. Top each bowl of soup, as desired, with:

• grated cheddar cheese
• chopped fresh parsley or cilantro

Thank you, Tammy, for another fun Swap! Be sure and check back at Tammy's Times for the links of all the other participants.

~Deb

Comments

[Mrs. U]

Hi Deb!!
These recipes look WONDERFUL!! I'm so glad that you shared them!

His,
Mrs. U

[rachel]

Your black bean chowder sounds so yummy. I will have to try it out.