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Black Bean Chipotle Soup

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adapted from The Moosewood Restaurant Daily Special (Serves 6)

INGREDIENTS
• 1/4 c. olive oil
• 2 c. chopped onions
• 4 garlic cloves, minced or pressed
• 2 c. peeled and diced carrots
• 1 1/2 t. ground cumin
• 1 c. chopped celery
• 1 c. chopped green bell pepper
• 3 c. cooked black beans (or 2 15-oz cans, undrained)
• 1 T. Hot Chipotle Salsa (our favorite is La Preferida you can buy it a Reyna’s in the Strip District, Pgh)
• 2 c. peeled, chopped fresh or undrained canned tomatoes
• 1/2 c. orange juice
• 1/2 c. water

Toppings:
sour cream (optional)
chopped fresh cilantro (optional)
hot sauce (our favorite is Melinda’s Habanero Hot Sauce)

To make the soup:
Warm the oil. Saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes. Add the celery and bell pepper, lower the heat, cover and
cook for about 10 minutes. Add the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for about 20 minutes. (If you are using fresh tomatoes, peel and simmer an extra five minutes.) If you’re not using canned beans, add 1/2 cup of bean cooking liquid or additional water. Serve with sour cream and fresh cilantro.

Curried Red Lentil Soup

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Lentil Soup
* 1/4 cup extra virgin olive oil
* 3 large carrots, diced
* 3 celery stalks, diced
* 1 large onion, diced
* 3 cloves garlic
* 2-inch piece fresh ginger
* 2 qts. vegetable stock
* 2 cups dried RED (they are really orange) lentils
* Salt and freshly ground black pepper to taste
* Juice of 1/2 lime

Spice Mix
* 1 Tbs. mild curry powder
* 1 Tbs. paprika
* 1/2 Tbs. ground turmeric
* 1/2 Tbs. garam masala (it is a mix of spices)
* 1/2 tsp. ground cinnamon

Top with
* Pita chips
* a dollop of plain yogurt

To make Lentil Soup:
1. Heat oil in large saucepan over medium heat. When very hot, add diced vegetables. Stir 2 to 3 minutes, or until vegetables begin to release juices and aromas. Add garlic and ginger, and stir. Reduce heat to low, and cover pot tightly. Cook vegetables for about 10 minutes, or until softened.
2. Mix spices together well. Stir into vegetables, and cook about 5 minutes more, or until fragrant.
3. Add vegetable stock and lentils, and increase heat to medium. Bring to a boil. Cook, uncovered for about 20 minutes, or until lentils are tender. Season to taste, and stir in lime juice until well blended.
4. Top with Pita chips and yogurt

PER Serving: 270 CAL; 18 G PROT; 8 G TOTAL FAT (1 SAT. FAT); 33 G CARB.; 0 MG CHOL; 200 MG SOD.; 12 G FIBER; 6 G SUGAR

Chocolate Coffee Soup

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INGREDIENTS
• 2 cups semi-sweet chocolate chips
• 2 cups dark chocolate chips
• 2 cups white chocolate chips
• 1 quart heavy cream
• 1/2 cup dark corn syrup
• 2 Tbsp real vanilla extract (imitation ruins it)
• 2 cups strong brewed espresso grind coffee

Toppings
• super fine espresso grind coffee
• powdered chocolate

To make the soup:
In a simmering double boiler, gently warm the heavy cream, corn syrup, coffee, and vanilla. Pour in the buttons and gently finish melting the soup. Fill a shaker of larger than average holes with the fresh grind espresso coffee and another with the powdered chocolate. When the soup is melted, stirred to a uniform consistency, and hot, ladle into a small bowl or mug and top with a few good shakes of the dry coffee grounds and the powdered coffee.

Tomato, Lime, and Tortilla Soup

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(Sopa de Lima)

A favorite of the Neely house.
Adapted from Sundays at Moosewood Restaurant

  • Ingredients:
  • 1 cup chopped onion
  • 4 cloves garlic — pressed
  • 1 tablespoon vegetable oil
  • 2 chiles — minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 1/2 cups chopped fresh tomatoes
  • 3 cups vegetable broth
  • 1/3 cup fresh lime juice
  • salt — to taste

To make the soup:
In a medium soup pot, saute the onions and garlic in the oil until the
onions are translucent. Add the chiles, cumin, and oregano, and saute for
a few more minutes. Add the chopped tomatoes and sprinkle with a little
salt. Cover the pot and cook gently until the tomatoes begin to release
their juices. Stir occasionally. This will take longer with winter
tomatoes than with summer ones. Add the stock and simmer, covered, for
about 15 minutes. Add the lime juice and salt to taste.

Serve topped with crumbled tortilla chips. Garnish with finely chopped
cilantro, if desired.

Potato Cheese

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