Ingredients
2 T. Olive Oil
2 Carrots (Peeled and Diced)
Fresh Pepper
6 C. Chicken Broth
Fresh Ginger
1 C. Frozen Peas
1 lb. Frozen Potstickers
2 T. Soy Sauce
2 T. Parsley
4 Scallions (Thinly Sliced)
Method
1. Saute carrots in olive oil. Add rest of ingredients and simmer until cooked through.
Ingredients
2 T. Olive Oil
1 Medium Onion (Chopped)
2 Carrots (Peeled and Diced)
Fresh Pepper
6 C. Chicken Broth (or Veggie Broth)
1 lb. Ravioli
1 C. Frozen Peas
2 t. Oregano
2 t. Thyme
1 T. Parsley
1-2 T. Parmesan (For Sprinkling)
Method
1. Saute onions and carrots in oil. Add rest of ingredients and simmer until cooked through.
Ingredients
1 Stick Butter
1/2 Onion (Diced)
2-14.5 oz Cans Diced Tomatoes
1 t. Salt
1/2 t. Pepper
1/4 t. Baking Soda
1/2 t. Dried Thyme
1 C. Orange Juice
1/2 C. Heavy Cream
Method
1. In a saucepan, melt butter, add onion and saute until translucent. Add tomato, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered 15 minutes or until slightly thickened. Puree with an immersion blender.
2. Add orange juice and heavy cream, stirring constantly and bring to a simmer.
Notes: Recipe from my friend Kim, via Elephants Delicatessan in Portland, OR
Ingredients
6 Tortillas (Cut Into Strips; If you can find the par baked tortillas in the refrigerated section, buy those, otherwise regular tortillas work fine; I cut these with a pizza wheel, it’s faster)
2 T. Olive Oil
1 C. Onion (Chopped)
1 Clove Garlic (Minced)
1 t. Red Pepper Flakes
1 t. Garlic Powder
1 t. Cumin
2 Bay Leaves
1 Carton Chicken Broth
1 Tomato (Diced)
2 C. Shredded Pork & Pinto Beans (Precooked; I use leftover Laura’s Chalupa’s meat, recipe on this blog)
1/2 C. Green Chile (I use this recipe on this blog)
Shredded Cheddar Cheese
Sour Cream
Canola Oil
Method
1. Saute the onions, garlic, tomato and spices in the olive oil until soft. Add the pork and beans and green chile. Add enough chicken broth to cover. Bring to a boil. Add more chicken broth if necessary. Simmer 20 minutes on low heat.
2. Fry the tortilla strips in canola oil. Drain and sprinkle with salt.
3. Serve soup with cheese, sour cream and tortilla strips on top.
