White Chicken Chile

4 cans great northern beans (or any white bean)

4 c. cooked chicken

1-2 cans corn

3 C. chicken broth plus 1 bullion cube

2 c. onion, chopped

1-2 cans diced green chilies

1 T. garlic powder

1 T. oregano

½ tsp. cayenne pepper

1 pint sour cream

4 c. Monterey Jack cheese

Cook onions and spices in some butter until onions are tender.  Add remaining ingredients except sour cream and cheese.  When warm, add sour cream and 2 c. cheese.  Use remaining cheese to garnish.

Serve in baked Tortilla bowls

Minestrone Soup

     1 - 1 1/2 cups Great Northern Beans

       2 ounces salt pork or pancetta

       10 to 12 cups beef or chicken broth 1 onion, chopped

       1 celery stalk, chopped

       1 carrot, chopped

       2 garlic cloves, chopped

       1 cup loosely packed parsley, chopped

       1/2 cup extra virgin olive oil

       1/2 head savoy or curly cabbage, sliced

       1 potato, diced

       2 zucchini, diced

       2 carrots, diced

       2 cups chopped Italian styled peeled plum tomatoes

       Salt and freshly ground black pepper

       Parmesan cheese, grated for garnish

Sort and rinse beans. Bring beans to boil for 2 minutes in 8 cups of water, cover, and set aside to soak for 1 hour.  Drain water and rinse beans; Place in a large saucepan or stockpot. Add salt pork or pancetta and 6 cups of broth. Cover and bring to a boil. Reduce heat and cook gently for about 1 hour.

Heat oil in a separate large stockpot. Add chopped vegetables (onion, celery, carrot, garlic, parsley) and sauté gently 5 to 8 minutes or until lightly browned. Add remaining vegetables and tomatoes. Add remaining 5 cups broth. Simmer for 40 to 50 minutes or until vegetables are tender.

Remove salt pork or pancetta from beans. Dice finely. Transfer half of the beans to a food processor or a blender and blend into a paste. Add mashed beans to the vegetables. Add remaining whole beans, broth, and diced pork to vegetables.

Simmer 5 minutes longer. Season soup with salt and pepper. Serve with a sprinkle of grated Parmesan cheese.

Winter Squash Bisque

Serves 12

Planning tip:

The roasted pepper garnish can be made 1 week ahead.  Refrigerate covered.  The bisque can be made through step 2 up to 3 days ahead.  Refrigerate covered.  About 15 minutes before serving proceed with step 3.  Garnish just before serving.

¼ c. butter

1 1/3 c. finely chopped onions

1/3 c. finely chopped carrot

3 medium potatoes peeled and cubed (2 1/3 cups)

3 medium butternut squash halved, seeded, peeled and cubed

6 cups chicken broth

¾ c. each whipping cream and whole milk

1 tsp. salt, or to taste

½ tsp.  freshly ground pepper

Garnish:  drained roasted red peppers (from 12 ounce jar, or roast red pepper in oven) pureed in a blender with 3 T. olive oil; fresh chives

1. Melt butter in 4- to 5-qt. pot over medium heat.  Stir in onions and carrot, cover and cook 6 minutes or until tender.  Add potatoes, squash and broth.  Bring to a boil, reduce heat, cover and simmer 25 minutes or until vegetables are very soft.  Let cool.

2. Process in small batches in a blender or food processor until smooth.

3. Return to pot; stir in cream, milk, salt and pepper.  Heat over medium heat.

4. Drizzle pepper puree on each serving; top with chives.

Wild Rice Chicken Soup

WILD RICE CHICKEN SOUP

BOIL CHICKEN BREASTS (2) IN 3 CANS CHICKEN BROTH.  TAKE OUT CHICKEN

TO POT ADD:

1 CHOPPED ONION

4 CHOPPED CARROTS

2-3 CHOPPED STALKS CELERY

COOK UNTIL TENDER

COOK 1 PACKAGE LONG GRAIN WILD RICE SEPERATELY (UNCLE BEN’S, COOK AS DIRECTED WITH SEASONINGS)

MAKE WHITE SAUCE IN BIG POT:

½ C. BUTTER

¾ C. FLOUR

½ TSP. SALT

½ TSP. PEPPER

2 CUPS HALF AND HALF

ADD RICE TO SAUCE THEN VEGGIES AND CHICKEN.  STIR TOGETHER AND SERVE.