Ham and Lima Bean Soup-just for Danny Boy

 Day 1

1. Soak about 4 cups dried baby Lima beans in 12 c. of water overnight
2. Cook ham bone and leftover ham with enough water to cover and 2 sliced onions-simmer until meat falls easily from bone- remove ham and chill the liquid until grease is solidified and can be removed .  

Day 2

1. Cook beans in liquid that they were soaked in and the liquid from the ham  w/ 2 bay leaves to desired softness.
2. Cut ham into bite size pieces and set aside.
3. Saute 1 chopped onion and 1 tablespoon garlic in olive oil until tender.  Add to beans and liquid.  
4. Add ham
5. Add 1 tablespoon seasoning salt and about 1 tablespoon pepper.
6. Add 1 cup maple pancake syrup,
7. Simmer until warmed through 

Tuscan Tomato Soup

Tuscan Tomato Soup

3 Tablespoons Olive Oil

2 Large Onions, finely diced

5 Cups diced and seeded Tomatoes

3 Cups Chicken Stock

1-1/4 Cups heavy Whipping Cream

1 Cup Basil Pesto

salt and pepper, to taste

(Add fresh Parmesan cheese when serving)

In a large soup pot, heat oil.  Add onions and cook over moderately low heat until completely translucent.  Add tomatoes, bring mixture to a simmer.  Add chicken stock.  Bring to a simmer and allow to simmer for 15 minutes.  Stir in the cream.  Add pesto.  Place in a food processor or blender (I just use my hand blender right in the pot).  Blend to desired consistency.  Adjust seasoning with salt and pepper.  Add Parmesan cheese on top of individual servings. 

Makes about 8 large servings.

-Kent Andersen, chef/owner Chef's Table Restaurant, Orem

{ CHILI FOR "VEG-HEADS" }

(Rachel Ray)

INGREDIENTS:

2 Tbsp olive oil
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic minced ( I just used minced garlic in the can. It's a different amount though so look on the can).
1 cup vegetable (chicken) broth
1 can (32 oz) crushed tomatoes
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) red kidney beans, drained and rinsed
1 to 1 ½ Tbsp cumin
1 to 1 ½ Tbsp chili powder
6 dashes Tabasco sauce
Salt
1 cup spicy refried beans
Cheddar cheese
Chips

DIRECTIONS:

Heat oil over medium. Add onion and peppers, sauté 3-4 minutes. Add garlic and cook 1 minute. Add broth, reduce by half (2-3 minutes). Add tomatoes, beans, cumin, chili powder, Tabasco, and salt. Thicken with refried beans. Serve with cheese and chips. YUMMY!

Heather's Note: I like to add another can of beans (pinto or whatever) and corn.

Crock Pot: Tomato-Basil Parmesan Soup

This is SO good and I love that I can make it in the crockpot. It makes about 2 quarts which is a lot.

Crock Pot: Tomato-Basil Parmesan Soup
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
4 cups chicken broth
1/2 bay leaf

Combine above and cook on low for 5-7 hours (add herbs if using fresh)

1 tsp dried oregano (1 TBS fresh)
1 TBS dried basil (1/4 cup fresh)
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups half and half (warmed)
1 tsp salt
1/4 tsp black pepper

About an hour before serving make a roux. Melt butter over low heat in a skillet and add flour. stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup of hot soup from the slow cooker. Add another 3 cups soup and stir until smooth. Add all back into slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook for another hour.