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Black Bean Soup
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1-15 oz. can, black beans, drained and rinsed
1 medium-size onion, finely chopped
2 tablespoons vegetable oil
1 bay leaf
5 cups water
5 cups vegetable or chicken stock
1 green or yellow bell pepper, seeded, diced
2 garlic cloves, crushed
1/3 cup brown rice
Salt and pepper to taste
4 oz. ham, diced
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Heat oil and cook onion in oil until brown. Add bay leaf and water. Bring to a boil, cover and let stand for 1/2 hour. Stir in stock, bell pepper, garlic and rice. Season with salt and pepper. Simmer for around 1/2 hour or until pepper and rice are cooked (Do not overcook). Remove bay leaf. Stir in diced ham and drained beans. Heat thoroughly. Makes 4 to 6 servings.

Tuxedo Soup
(Cannellini and Black Beans)
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1/3 cup olive oil
1 quart sliced carrots
3 cups chopped onions
1-1/2 cups diced celery
6 med. garlic cloves, minced
2-16 ounce cans white (cannellini) beans
2-16 ounce cans black beans
3-14 oz. cans chicken broth
2 t. dried thyme leaves
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Heat oil over medium-high heat until hot. Add carrots, onions, celery and garlic. Cook until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; simmer 10-12 minutes. 8-10 servings

Turkey Mushroom Chowder
1 tablespoon olive oil
1 10 ounce package Cremini (or similar) mushrooms, sliced
1 medium-size onion, chopped
6 cups turkey broth
4 cups (1 quart) cut-up cooked turkey
1 pound small red potatoes, quartered
4 teaspoons chopped fresh dill or 1 teaspoon dry dillweed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half and half
2 tablespoons all-purpose flour
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In 5-quart saucepot, heat oil over medium heat. Add mushrooms and onion; sauté until golden. Add broth, turkey, potatoes, dill or dillweed, salt and pepper. Cover and cook 15 minutes or until potatoes are just tender. Meanwhile, in measuring cup, combine half-and-half and flour until smooth. Stir into broth mixture and cook, stirring until chowder thickens; cook 5 minutes longer. Remove chowder from heat. Makes six 12 ounce servings.

Vegetable Soup
(Vegetarian)
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Place in a large kettle:
2 Tablespoons butter
Sauté briefly in the butter:
1/4 cup diced carrots
1/2 cup diced celery
Add:
3 cups hot water, vegetable stock or chicken stock
1 cup canned tomatoes
1/2 cup pared, diced potatoes
1/2 cup pared, diced turnips
1 Tablespoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
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Cover and cook about 35 minutes; then add:
1/2 cup finely chopped cabbage
Cook about 5-10 minutes more. Season to taste. Makes about 5 servings.

Lentil Soup
(Vegetarian)
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Combine:
1 pound lentils, rinsed
3 quarts water
4 carrots, sliced
1 cup sliced green onions
2 cloves garlic, minced
1-46 ounce can tomato juice
1 cup finely chopped parsley
2 teaspoons salt
1 Tablespoon pepper
3 Tablespoons dried oregano
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Bring to a boil, reduce heat, and simmer just until carrots are tender.

Creamy Spinach and Carrot Soup
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3 Tablespoons butter or margarine
1 cup chopped onions
2 Tablespoons all-purpose flour
1 cup half and half
1-10 3/4 ounce can chicken broth
1 cup shredded carrots
1-10 ounce package frozen chopped spinach, thawed, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
Zest or strip of orange peel
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In 2 quart saucepan melt butter; add onions and carrots. Cook over medium heat, stirring occasionally, until onions and carrots are tender (5 to 6 minutes). Stir in flour until smooth and bubbly (1 minute). Stir in half-and-half and chicken broth. Add remaining ingredients except orange peel. Continue cooking over low heat, stirring occasionally, until soup is heated through (12 to 15 minutes). DO NOT boil. Garnish with zest or strip of orange peel. Makes 4 servings

Hearty Bacon Potato Chowder
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8 slices bacon, cut into 1" pieces
2 cups (6 med.) cubed 1/2 " new red potatoes
1 cup (2 med.) chopped onions
8 ounces (1 cup) carton dairy sour cream
1-1/4 cups milk
1-10 3/4 ounce can condensed cream of chicken soup
8 ounce can whole kernel corn, drained
1/4 teaspoon pepper
1/4 teaspoon thyme leaves
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In 3-quart saucepan cook bacon over medium heat for 5 minutes; add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes.) Add remaining ingredients. Continue cooking, stirring occasionally, until heated through. DO NOT Boil. Makes 6 servings.

Senegalese Chicken Soup
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1 large onion, diced
1/4 cup olive oil
2 cloves garlic, minced
1/3 cup curry powder
1-1/2 teaspoon cayenne pepper
1-1/2 teaspoon ground coriander
1- 46 ounce can chicken broth
1-16 ounce can tomato puree
1-16 ounce can crushed plum tomatoes
1/2 cup smooth peanut butter
1 lb. white chicken meat, cooked
1/2 cup scallions, chopped thinly
1 cup chopped peanuts and cilantro
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Cook onion in olive oil until soft and translucent. Add garlic and cook two minutes. Add curry powder, cayenne pepper and coriander and sauté for an additional two minutes. Add olive oil if it becomes dry. Add chicken broth and scrape bottom very well with wooden spoon. Add tomato puree, crushed plum tomatoes, salt and pepper. Simmer for 30 minutes. Stir often and scrape bottom every few minutes. Do not boil. Combine peanut butter and 1/2 of soup in blender or food processor and puree, adding small quantities of broth as necessary if too thick. When smooth, add puree to remaining soup and stir well. If soup seems thick, add broth to taste. Drain chicken and add to soup. Add scallions to soup, cook 5 more minutes and serve. Sprinkle chopped peanuts and cilantro for garnish. Makes approximately 6 servings.

Chicken Gumbo
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3 lbs bacon
2 # 10 cans tomatoes drained
2 heads celery cleaned and chopped
5 lbs okra sliced  
10 ex-large onions chopped
10 large green, red, yellow pepper mix cleaned and diced    maybe a few jalapeno
3 tablespoon dry thyme chopped fine
3 tablespoons dry oregano chopped fine
2 tablespoons salt
1/4 cup paprika
1 cup chopped fresh garlic
2 tablespoons black pepper
1 tablespoons red pepper
6 tablespoons file gumbo
6 tablespoons gumbo file
5 gallons stock chicken
10 lbs bite size chicken pieces
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This is a large recipe, steps must be done in batches where applicable. Add 1.5 lbs  margarine and 2 cup flour cook till brown, warm stock in separate pot, cut  bacon into small pieces, render till brown in large sauté pan, remove from grease, pour most grease from pan into container, save. Add chicken pieces brown, remove from pan, add 3 tablespoons bacon grease add peppers onion and celery to pan and sauté till brown, add garlic, cook 5 minutes on med-low heat add tomatoes cook 5 minutes add all spices except file stir through add this mixture to hot stock, bring to boil, add roux 1 large spoon at a time until desired thickness, do not boil too hard only slightly add cut up chicken, sauté okra in clean sauté pan with butter until it gets ropey, add to soup, season with gumbo file Worcestershire Tabasco and salt and pepper to taste.

Winter Vegetable Soup
(Vegetarian)
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2 tablespoons butter
1 medium-size onion, sliced
8 ozs. carrots, diced
8 ozs. rutabagas, diced
1 medium-size potato, diced
2 large parsnips, diced
2 cups vegetable stock
1 bay leaf
1 tablespoon cornstarch
2 cups milk
Salt and pepper to taste
1 cup frozen green peas
2 small bread rolls
1/2 cup shredded Cheddar cheese (2 oz.)
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Melt butter in large pan or pot. Add onion, carrots, rutabagas, potato and parsnips. Cover and cook over low heat for 10 minutes. Add stock and bay leaf and simmer 30 minutes. In a bowl, blend cornstarch with a small amount of milk, then add to soup. Pour remaining milk into soup and heat, stirring until soup thickens. Remove bay leaf and season with salt and pepper. Stir green peas into soup and simmer over low heat.
Cut bread rolls in half. Sprinkle with cheese. Broil until cheese is melted. Serve bread rolls with soup. Makes 4 servings.

Mexican Bean Soup
(Vegetarian)
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2 tablespoons olive oil
1 medium-size onion, chopped
1 garlic clove, crushed
1 green bell pepper, seeded, diced
12 oz. ripe tomatoes, peeled, chopped
1/2 teaspoon chili powder
3-3/4 cups vegetable stock
2 tablespoons tomato paste
1 (15-oz.) can red kidney beans, drained
Salt and pepper to taste
1 avocado
1 cup whole kernel corn
Few drops hot-pepper sauce
1 tablespoon chopped fresh cilantro
Fresh cilantro springs to garnish
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Heat oil in a large saucepan. Cook onion until soft. Stir in garlic, bell pepper, tomatoes and chili powder. Saute slightly. Pour in stock. Add tomato paste and 3/4 of beans. Simmer 30 minutes. Cool slightly. In a food processor, puree the mixture.
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Clean pan and return puree to clean pan. Season with salt and pepper. Cut avocado in half. Remove seed, peel and dice. Stir remaining beans, avocado, corn and hot-pepper sauce into puree. Gently reheat the soup. Stir in cilantro. Garnish with cilantro springs. Makes 4 to 5 servings.

Chicken Soup with Matzoh Balls
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Andrea’s recipe:
1 whole chicken
2 parsnips
2 med turnips
4 stalks celery
1 med onion
1 bag baby carrots
Parsley
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In large pot of water, cook chicken (cut into parts) for 1 hour or until the meat is falling off the bones. Remove chicken from the water and set aside. Into same water, put parsnips, turnips, celery, onion, and carrots and cook for 1 hour or until well done. Salt and paper to taste. Put chicken meat back into the pot and add parsley. Cool overnight and remove fat from top. Put in Matzoh balls and heat to serve. Matzoh balls are made from recipe on Matzoh meal box.

Cream of Mushroom
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3 lbs. roasted button mushrooms
1 Yellow onion, small dice
1 rib Celery, small dice
½ Jalapeno, small dice
½ lb. Butter
½ lb. Flour
1 gal.Vegetable stock
1 c. Heavy cream
1 c. Madeira
Salt to taste
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Melt butter in a soup pot and add onion, celery & jalapeno.  Stir and cook veggies are translucent.  Add flour and stir and let cook one minute.  Add vegetable stock and stir.  Add roasted mushroom and cook until thickened.  Add cream and Madeira and puree.  Season with salt.

Print Works Bistro White Bean & Swiss Chard
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2 cups white beans (Navy or Cannellini), soaked over night
2 tablespoons  olive oil
1 yellow onion, diced
2 leeks, diced
1 shallot, diced
3 garlic cloves, minced
2  tablespoon salt
½ cup fresh parsley, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons thyme
1 bunch Swiss chard, chopped
2 quarts chicken stock
1 tablespoon red wine vinegar
1/2  cup cooked and crumbled bacon (optional)
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Add beans, 6 cups of water and 1 tablespoon of salt to a pot and bring to a simmer. Cook 1 – 1 ½ hours depending on the freshness of the beans. In a separate pot add olive oil, onion, leeks, shallots, and garlic and cook gently over medium heat until tender (but no color), about 6-8 minutes. Add remaining salt and herbs, stir and cook until herbs are fragrant. Add chard, stir to combine and then reduce heat. Cover and cook on low heat 12-15 minutes or until greens are tender. Drain cooked beans and stir into greens. Add stock and red wine vinegar and bring to a simmer. Cook at a simmer for 15 minutes. Add crumbled bacon. Adjust seasoning. Makes 12 cups.
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Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Lucky 32 Butternut Squash
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1/4 cup cornstarch
3/4 cup dry sherry wine
2/3 pound butter
5 1/2 cups yellow onions - diced
1/2 tablespoon nutmeg
1/2 tablespoon ground cinnamon
1/4 tablespoon Cayenne pepper
1/4 tablespoon granulated garlic
1/4 tablespoon dried thyme leaves
5 1/2 cups butternut squash – wash, peel, roast, cube
2/3 gallon vegetable stock
2 teaspoons salt
1/2 cup heavy whipping cream
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Combine cornstarch and dry sherry and set aside.
Melt butter in sauce pot. Add onions, nutmeg, cinnamon, cayenne, garlic and thyme. When onions are golden, add squash and vegetable stock. Simmer until everything is tender. Add to food processor and puree. Strain.
Return mixture to sauce pot. Add salt, cornstarch/sherry and heavy cream. Heat through. Makes: 1 gallon
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Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested
at this scale. Please adjust as to your taste and portion size.

GREEN VALLEY GRILL POTATO LEEK
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¾ pound leeks
1 stick unsalted butter
½ teaspoon minced garlic
1 ½ pounds diced Yukon Gold potatoes
3 cups water
2 ½ cups heavy whipping cream
¾ teaspoon salt
¾ teaspoon ground white pepper
chopped fresh chives for garnish    
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Thoroughly clean leeks and remove green stems.  Cut white part of leeks in half lengthwise, then in ¼ inch half moons.  Melt butter in medium size sauce pan over medium heat.  Add leeks and garlic and sauté until leeks are soft, but not yet browned, about 10 minutes.  Add diced potatoes and water.  Bring to a boil then reduce to a simmer.  Cover partially and simmer 20-25 minutes or until potatoes are thoroughly cooked.  Add cream and bring to a boil.  Let stand until cool then puree mixture in blender.  Return to pan, warm through then season with salt and pepper. Garnish with chopped chives. Makes: 2 quarts
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Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.