Getting Back On Track With Soup!

A fact about me is that I don't cook and I don't like to cook, baking is where it is at for me. However, I was just away for a week for work and every morning the lovely Hilton would leave newspapers for us. So as I drank my Starbucks and waited in the lobby a recipe caught my attention and I thought hmmmmmmm I could make soup and it could help me get back on track. I liked the soup a lot and it was super easy! I didn't add the optional sour cream or the garnish but sprinkled a little cheese on top instead.




BLACK BEAN SOUP
(Source: USA TODAY)

INGREDIENTS:
1 Tbsp. canola oil (I used olive oil)
1 small onion, chopped (I used half of a medium/large onion)
1 Tbsp. chili powder
1 tsp. ground cumin
2 15-ounce cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 tsp. salt
1 Tbsp. lime juice
4 Tbsp. reduced-fat sour cream (optional)
2 Tbsp. chopped fresh cilantro (optional)


DIRECTIONS:

- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes.
- Add chili powder and cumin and cook, stirring, 1 minute more.
- Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer 10 minutes.
- Remove from the heat and stir in lime juice.
- Transfer half the soup to a blender and puree (use caution with when pureeing hot liquids).
- Stir the puree back into the saucepan.
- Serve soup garnished with sour cream and cilantro, if desired.

Simple and Perfect Chowder

I am not a cook and I don't like to cook, it is all about baking for me! But the other day I wasn't feeling well and I was on a soup kick for a few days. I found this great recipe but ofcourse forgot to bring it with me to the food store so when it came to making the stew I revised it a little bit.

Instead of using water I used vegetable broth, instead of peeled potatoes I used 3 small to medium sized Red potatoes and left the skin on (not the cute mini ones), I forgot celery but added a bag of frozen corn the last 8 to 10 minutes, and threw in some basil at the end. I didn't measure 1 pound of mushrooms but instead bought a container of the precut mushrooms and a container of baby bellos, which I chopped up a little bit. I also used a little less then 1/4 C. of butter. Also, next time I wouldn't throw the parmesan cheese into the soup but throw ontop as a granish.

The original recipe is below but have fun with it, if I didn't screw it up I don't think it is possible!!





MUSHROOM AND POTATO CHOWDER
(Source: allrecipes.com)

INGREDIENTS
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
1/2 cup chopped carrots
1 cup light cream
1/4 cup grated Parmesan cheese

DIRECTIONS

In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.