Cooking Lady - Soup is in Season

This winter had me making a ton of soup.  It was easy to make ahead and lasted all week for lunches and quick dinners.  Here are my three favorites...enjoy!

White Bean Chili


1 T. olive oil
1 med. onion, chopped
2-3 cloves garlic, minced
1 t. chili powder
Salt/Pepper to taste
1 lb. boneless chicken breast, cut & cubed
3 cans Great Northern Beans, drained & rinsed
1 can diced green chiles
3 C. chicken broth
Water, as needed.

-Brown onion, garlic and chicken over medium heat in olive oil. Season with chili powder, salt and pepper.
-Once browned, add beans, green chiles & chicken broth. Bring to a boil then simmer on low heat. Add water as needed to obtain desired consistency. Use a potato masher and lightly mash the bean mixture to thicken the soup.
-Serve with cheese & sour cream.


Salsa Black Bean Soup

1 t. olive oil
2-3 cloves garlic, minced
1/2 t. chili powder
3 cans black beans, rinsed & drained
1 (8-oz) jar salsa (I use the Archer Farms salsa verde)
2 C. water
1 T. lime juice
1/2 C. Monterey Jack cheese, shredded
**Optional to add chicken, Tobasco chipotle sauce for seasoning, goat cheese instead of monterey jack cheese.

-Heat oil in large saucepan over medium-high heat. Add garlic, saute 1-minute until browned.
-Stir in water, chili powder, beans & salsa. Bring to a boil; reduce heat and simmer 1 minute.
-Either use your immersion blender to puree the mixture in the pan; or place 3 C. of the black bean mixture into a blender and puree until smooth. Return black bean mixture to pan and heat through.
-Add lime juice and simmer 10 minutes.
-Serve immediately with cheese.


Broccoli-Cheese Soup

1/2 lb broccoli chopped
2 stalks celery, chopped
4 cups vegetable broth
2 garlic cloves, crushed then minced
4 tablespoons unsalted butter
4 tablespoons unbleached flour
1 cup low-fat milk
1/2 cup chopped green onion (to garnish)
2 cups sharp cheddar cheese
salt & pepper
**Optional to add cooked potato cubes.

-In a medium sauce pot over med. high heat, place broth, broccoli, onion, celery and garlic. Bring to a boil, then lower heat and simmer 3 minutes. Take off heat and cover.
-In a ceramic coated Dutch oven melt butter over low heat. When melted, add flour and turn up heat to med.- high. Cook stirring constantly till roux is bubbly and a golden brown color.
-Add broth mixture all at once while whisking. Keep whisking or stirring constantly until soup is bubbly and thickened about 3 minutes.
-Take off heat and add grated cheese. Stir in till melted. Ladle into bowls and sprinkle with salt and pepper and garnish with green onions.