White Chili

6 (16 0z) cans of Great Northern white beans (not drained)
1 large onion, finely chopped
1/2 tsp garlic salt
1 (7 oz) can green chilis with juice
1 lb white chicken, cooked and chopped
1 tsp. cumin
3 tsp oregano
1 tsp chili powder
4 chicken bouillon cubes
16 oz. sour cream
1/2 cup cheddar cheese- shredded

Combine all ingredients and cook in crock pot for two hours

Tomato Soup

This recipe comes with a disclamer and a link. I took this recipe from my friend Dave and promised him that whenever I posted it I give him credit as well as post a disclaimer *(found at bottom of recipe) I did, however, take his directions and rearrange them and rewrite them so that they are easier to follow and understand and are more efficient. He might be able to write wonderful literature, but his recipes need help. The sarcastic comments are all his.
I also posted this recipe with pictures over here.

David's Tomato Soup

14 oz can of diced tomatoes- drained- reserve juice (if you want more tomato flavor and deeper color, add more diced tomatoes)
Olive oil
Black Pepper
1 white onion- chopped (see how to chop an onion here).
Carrot
2 garlic cloves
Celery Stalk
8 oz can tomato sauce
10-14 oz chicken broth
Bay leaf
Soy milk *optional

Cut up a whole white onion, a carrot, two garlic cloves, a celery thingy (is it called a stalk?), the saved back tomato juice along with about 8 ounces of tomato sauce and a can of chicken broth. Simmer all of this stuff in a soup pan with about 1/2 cup of olive oil and a bay leaf until the veggies are tender.

On a baking sheet empty one 14 oz. can of diced tomatoes and save back any juices. I never have more than a few spoonfuls. Is it really worth saving back three tablespoons? You can throw in more diced tomato if you like your soup deeper orange in color and more tomato flavor. Cover the tomatoes with between 1/4 cup and 1/3 cup of olive oil. Season with some pepper. Bake for 15-20 mins at 450 degrees. Its supposed to caramelize the tomatoes. Mine just get sizzling hot. Must be the altitude.

Dump the baked tomatoes and the simmered veggies into a blender and blend the snot out of em, which, translated into more feminine terms would be between 3-4 minutes on the highest setting until it has a creamy texture. If I were a blender manufacturer I'd design a snot setting one click beyond pulverize. You could also try blending this mixture until no celery threads get stuck between your teeth, but then you'd have to eat the soup before it was done and that would pretty much defeat the purpose of making it in the first place. Dumb idea. Just blend the snot out of it.

Dump everything back into your soup pan and while you let it simmer for, say 10 or 15 minutes, stir in 1/4 cup of chopped basil leaves and a cup of soy milk. The soy milk is optional. You can leave it out if you don't have any around the house. Everything else is pretty common kitchen fare.

There it is. A pretty healthy tomato soup. Its fairly fresh, but its not raw like fresh-from-the-garden cold soups. Its also fairly healthy though it doesn't max out on the high enzyme charts with all the cooking that degrades some enzymes. Add a leafy green salad (a big one) and you'll get all the enzymes you need to keep your energy levels up. This soup is a home run in every other health and nutrition category. From the tomatoes to the healthy olive oil, to the onion and celery and herbs. Its a great soup for you and your family's health.Our family loves it. We hope you will too. If you try it and like it, let me know. If you don't like it, the soup Nazi has a word of advice: "No soup for you!"

*Today we have a guest chef in the Cooking Corner, my friend, David G. Woolley from Top Of The Morning. He allowed me to post his recipe here on certain conditions, which are:
As long as you post the following at the top of your how to cook blog in Big, Bold letters with a link over TOP OF THE MORNING BLOG, we will, in this one instance allow it."This recipe is used here by permission of the Top of the Morning blog staff. All tomato rights reserved. Reference to the snot setting is not necessarily associated with the Top of the Morning, its owners or share holders.".
You can also read the post that led up to this recipe here

Harvest Vegetable Soup

2 med zucchini, sliced thin
2 med carrots, sliced 1/4" thick
10 mushrooms, sliced
2 ribs celery, sliced into small pieces
1 can (15 1/2 oz) corn, drained
1 russet potato, peeled & cut into pieces
1/2 lb green beans, cut into pieces
4 c (1 qt) vegetable broth
3 c canned crushed tomatoes, drained
1/2 c fresh parsley, chopped
1/2 c fresh cilantro, chopped
1 T garlic, chopped
1/4 c fresh basil, chopped (or 2 tsp dried)
1/4 c fresh oregano, chopped (or 2 tsp dried)
salt and pepper to taste

1) throw all the ingredients into a large soup pot. Bring the mixture to a boil. Reduce heat, cover & simmer it for about 20 minutes until the vegetables are tender. (test potato chunk for tenderness)

2) With a slotted spoon, scoop 3 c of vegetables from the pot and put them into a blender or food processor. Then measure out 1/4 c of the liquid & pour that in the blender with the vegetables. Puree the mixture until it is smooth & vegetables are no longer visible. Stir the puree back into the pot to give the soup more body. Season to taste with salt & pepper.

3) Before you serve the soup, bring it to a simmer again & make sure it is heated through.


I posted a different Vegetable soup in October.

??

So are we doing soups this month?