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The Seed Bin - January 2011

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Katie's Kitchen - Soup's On!! - Katie Lavin, Wholesale Sales Manager


I like to make a big batch of soup to eat on for a few days, especially when I anticipate being too busy to cook.  You can also make a little batch for when you don’t have a lot of time to chop vegetables up.  Soup’s great like that - dependable, versatile, and full of vegetables.  The recipes below produce a meal so much better than something out of a can.  They’re really cheap to make, as well.  They're “anything” soups, as in, anything can go in them!



Minestrone

  • 2 medium onions, chopped (or use leeks or scallions)
  • 2-6 cloves of chopped garlic
  • 3-4 cups water, vegetable or chicken broth/stock (increase amount of salt and herbs if using water)
  • 1 28 ounce can of diced tomatoes, or 4-5 medium sized frozen tomatoes without skins
  • 2-3 tbs dried herbs: sage, thyme, summer savory, oregano, parsley, basil
  • 2 cups of small-sized macaroni (I like spiral pasta)
  • 2 cups of chopped carrots
  • 1-2 cans of beans, drained, or 3 cups of cooked beans (kidney, chickpeas, or cannellini)
  • 3-4 cups of chopped kale or other cooking greens
  • A few spoonfuls of pesto, added at the end of cooking or to each bowl of soup (optional)
  • Shredded cheese (optional)

Sauté the onion in oil until translucent and soft; add the garlic and herbs and cook a little longer.  Add the liquid and tomatoes and bring to a boil.  Add the carrots, pasta and greens. Cook until the pasta is done; spoon into bowls and add pesto or cheese and serve with bread. Add some more water the next day, as this soup with thicken as it sits.


Beef and Butternut Chili

  • 2 Tbs olive oil
  • 2 medium onions, chopped (or use leeks or scallions)
  • 2-6 cloves of chopped garlic
  • 3-4 cups water, vegetable or chicken broth/stock (increase amount of salt and herbs if using water)
  • 1 28 ounce can of diced tomatoes, or 4-5 medium sized frozen tomatoes without skins
  • 2-3 Tbs chili powder
  • 2 tsp cumin
  • 3-4 cups of peeled and cubed butternut squash
  • 1 lb of ground beef
  • 1 cup of chopped carrots
  • 1-2 cups of frozen corn kernels
  • 1 cup chopped sweet pepper (optional)
  • Cheese and sour cream (optional)

Brown the beef until all of the pink is gone. Drain the liquid off. In another pan, while the beef is cooking, sauté the onion in oil until translucent and soft; add the garlic and pepper and cook a little longer.  Add spices and stir for a minute while it cooks; then add your liquid and tomatoes. Add the beef, butternut, and carrots and bring to a boil; turn the heat down to let it simmer, stirring occasionally.  The chili is done when the vegetables are tender; add the corn in the last five minutes of cooking. Top with cheese or sour cream and serve with bread or tortilla chips.


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