Chili, two ways

This week (until Tuesday), Food Lion is running a special wherein you can fix your family a delicious, nutritious pot of chili for four bucks. Four bucks! You buy two cans of Bush’s cannelini beans (99c), a can of Rotel (99c), and a can of Swanson chicken broth (99c), and you get one pound of fresh chicken for free. And then you use them to craft in your slow cooker… [Read more…]

Chicken Tortilla Soup

A family favorite and SO EASY. Serves 4.

1 lb meaty chicken parts (breast/thigh) or ~2 c shredded cooked chicken
1 15-oz black or pinto beans, drained and rinsed
1 15-oz can diced tomatoes
1 c salsa

Combine in a slow cooker. Cook on low ~8 hours, or high ~4 hours. Serve in bowls and garnish with the dregs of your last tortilla chip bag, cheese, sour cream (optional), avocado (optional).

This recipe is almost infinitely customizable. Make it vegetarian version by leaving out the chicken and doubling or tripling the beans. Add a can of corn or some chopped zucchini or peppers. Cook it all day and drain the soup through a colander for a delicious burrito filling. It also freezes impeccably.

Roasted Root Vegetable Soup

• 3 parsnips
• 3 carrots
• 1 celery root (medium sized)
• 1 rutabaga (medium sized)
• 2 turnips
• 1 sweet potato
• 1 stalk celery, diced
• ½ sweet onion, diced
• ¼ cup olive oil
• 1 tsp salt
• ½ tsp ground black pepper
• 3 Tbsp butter or margarine
• 2 quarts vegetable broth, perhaps more
• ½ cup half & half OR soymilk
• salt & pepper to taste

Clean and scrape (peeling optional) the root vegetables, and cut into same-sized pieces. Combine in large roasting pans, coat with olive oil seasoned with 1 tsp salt & ½ tsp black pepper. Roast in 425° oven until fork-tender. Stir on occasion.

Melt butter or margarine in a soup pot or Dutch oven over medium heat. Chop celery and onion; cook until onion is translucent, about 5 minutes. Add broth and simmer, uncovered.

Add roasted vegetables; simmer 10 minutes or more. Turn off heat. Puree using an immersion blender, or cool a bit and blend batches in a regular blender. Add more broth as needed.

Add half & half or soymilk, season with salt & pepper to taste; reheat to desired temperature.

Serves 4. Great with a baguette and a salad.


Recipe from Weavers Way Coop in Philadelphia adapted slightly by Janet Peterman


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