Category: Soups

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers and garlic; saute until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin and cayenne; stir 2 minutes. Mix in beans, 1/2 cup water, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

Ladle chili into bowls. Garnish with chopped cilantro, sour cream, grated cheese, and green onions.

Combine beans, salsa and scallions in saucepan. Cover, and cook over medium heat, stirring occasionally, 10 minutes.
Sire in corn, cilantro and salt to taste, and cook, stirring occasionally, until heated through. Serve hot.

In large, deep skillet, heat canola oil over medium-high heat. Add turkey, season with salt and pepper. Cook, breaking up turkey with spoon until browned, about 9 minutes.

Add onion and diced jalapenos, cook until soft, about 3 minutes. Stir in cumin and tomato paste, cook about 2 minutes.

Add cannelloni beans, chicken broth and water, bring to boil. Reduce heat, simmer until thick, about 15 to 20 minutes.

Garnish with sour cream, cilantro and radishes, if desired.

Cook tortellini according to package directions. Drain. Toss pasta gently with 1 tablespoon sun-dried tomato oil, and set aside.

Heat remaining oil in same pot over medium heat. Add shallots and garlic, and cook until softened, about 2 minutes. Stir in crushed red pepper.

Remove stems from spinach and roughly chop. Add to pot with broth, tomatoes, salt and pepper. Cook until watercress is limp but still bright green, about 2 minutes. Stir in beans, and heat through for 1 minute. Add reserved pasta, and toss gently to combine. Sprinkle with toasted pine nuts and cheese, and serve. Garnish with grated Parmesan cheese.

Heat oil in a skillet over medium heat. Brown chicken pieces; remove from skillet and set aside. Saute onion till translucent; add garlic and cook one minute, stirring to prevent browning. Add celery and cook a further three minutes. Add chicken broth and bring to boil. Reduce heat and simmer for 25 minutes.

Rinse and drain beans. Remove 1/2 cup beans and mash with a fork or potato masher. Add saladette tomatoes, pepper flakes, cilantro, ground cumin, salt, pepper, Great Northern beans and bean paste. Bring chili to a boil and serve.

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese if desired.

Sauté hamburger and chopped onion, drain. Add to beans with spices, garlic, and tomato sauce. Add salt and pepper to taste. Simmer one hour or until heated and flavors blend.

Brown beef and drain, sauté garlic add onion and bell pepper and saute until softened. Drain off fat. Add remaining ingredients except cheese; stir well. Simmer 15 minutes, stirring occasionally. Spoon into serving bowls and top with shredded cheese.

Heat oil in a Dutch oven over medium-high heat. Add chopped onion and garlic, saute 3 minutes. Add ground turkey; cook 6 minutes, stirring to crumble. Stir in water and next 6 ingredients from list (water through tomatoes) and bring to a boil. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Stir in beer and coffee; simmer 10 minutes stirring occasionally.

Cook beef in a Dutch oven over medium-high heat until lightly browned; stir to crumble. Drain well; set aside.

Add canola oil to pan. Heat pan over medium-high heat. Add chopped onion and saute 4 minutes or until tender. Add garlic; saute 30 seconds. Add chili powder, cumin, oregano, and salt; saute 30 seconds. Stir in corn and tomatoes; bring to a boil. Reduce heat, and simmer 3 minutes, stirring occasionally.

Stir in beef, zucchini, water, chipotle chile, and beans; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until zucchini is tender.

Spoon 1 1/2 cups chili into each of 6 bowls. Top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 1 tablespoon cheese.