Tomatillo Chicken Soup


5 tamatillos cut into pieces
1 chicken breast
3 tablespoon olive oil
1 diced yellow onion
6 smashed garlic cloves
2 jalapeños cut into pieces without seeds
6 cups chicken broth
1/4 cup fresh cilantro
1 cup corn
salt and cayenne pepper to taste
fresh tortillas

Garnish with any of;
shredded cabbage
avocado
cilantro
sour cream
limes
fresh mexican white cheese

Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 3 minutes per side. Remove chicken, and set aside.
Lower to medium heat, add onions and garlic to saucepan, and sauté for 5 minutes stirring occasionally. Stir in the tomatillos, jalapeño peppers and sauté for 10 minutes. You can use this time to shred the chicken. Add broth and bring to a boil. Reduce heat, add cilantro and puree. Return to pot, add shredded chicken and corn, salt and pepper to taste and simmer for about 5 minutes. Garnish as desire and serve with warm tortillas

FTY; Tomatillos are rich in vitamins and minerals and are considered to be good for health. You can eat them raw or add to soups and salads for a tasty meal.
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Sonia’s Shrimp Soup

1 pound raw shrimp
1 tbsp olive oil
1 medium onion, chopped
6 cloves garlic, minced
1 cup corn
1 red bell pepper, seeded & diced
1 large carrot, diced
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1/2 cup chopped parsley
1/2 cup dry white wine
1/4 cup sherry
1 can (28 oz) petite diced tomatoes
1 can (14 oz) chicken broth
Salt & pepper, to taste
4 limes cut into wedges

Heat the olive oil in a large saucepan set over medium heat. Add the onion, garlic, red bell pepper and carrots. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes. Add the oregano and pepper flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute. Add the tomatoes, corn and chicken broth, and bring to a simmer. Simmer for 20 minutes
Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir and season to taste with salt and pepper. Serve with limes.

*For crunchiness you can sprinkle multigrain tortilla chips.
*This recipe is great during winter cold nights!

Best Roasted Tomato Soup


8 ripe(only) roma tomatoes cut in half
4 cups chicken broth
1/4 cup olive oil
6 garlic heads
8 basil leaves
1 tablespoon tomato paste
1 tablespoon brown sugar
1 1/2 tablespoon balsamic vinegar
salt and pepper

garnish with any or all of these;
fresh basil
parmesan or mozzarella cheese
croutons or baguette
bacon pieces

Preheat oven 375 degrees. Puree garlic, basil, olive oil and 1 tablespoon chicken broth. Cut the tomatoes in half. Cover cookie pan with foil and spread with olive oil. Place tomatoes with the middle part down on pan. Sprinkle with salt, pepper and pour the mix on top. Bake for 30 minutes. Remove tomatoes from oven and puree with juices, tomato paste, sugar and rest of chicken broth. Pour into a soup pot, and cook for 15 minutes over medium. Add balsamic and remove from heat. Serve with cheese, bacon or croutons on top and baguette on the side. Yummy!

*This recipe is my favorite during winter times because is warm, lite, has lots of antioxidants, and soo delicious!

FYI- Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E. In terms of phytonutrients, tomatoes are basically off the chart.

Black Bean Soup


1 15oz black beans without the juice
1/3 cup onions dice into tiny pieces
4- diced garlic cloves
1/2 cup smoked ham
1 cup chicken broth
1 cup of water
1 tablespoon oregano
1 teaspoon italian herbs
1/2 teaspoon cumin
salt and pepper

To garnish;
sherry
sour cream
cut apples pieces

In a soup pot pour the olive oil and cook the onions, ham, garlic for 10 minutes. Add the rest of the ingredients and cook for 10 more minutes. Discard the ham puree the mix and bring back to the pot for 20 more minutes. Garnish with any of these ingredients, sherry, sour cream or apples.

* I sometimes use croutons, bacon or red onions for garnishing. Be creative!

*I created this recipe to satisfy my cuban husbands cravings!

FYI- Black beans are a concentrated source of both dietary fiber and folic acid. This has been shown to help lower cholesterol levels. Black beans also contain magnesium, which can improve the flow of blood, oxygen, and nutrients through the body.
Research has shown that there are at least eight different flavonoids in black bean’s color coats, which bestow this little bean with potent antioxidant power.
Black beans are a great source of protein. One cup has at least 15 grams which can provide us with a significant amount of our daily requirement of protein.
Black beans contain sleep-promoting tryptophan.
These beans can provide sustainable energy while promoting stabilized blood sugar levels. Black beans contain vitamin B1, which is instrumental in converting sugar into usable energy, as well as phosphorus, which is a component of ATP (the fuel that powers our cells).
It’s not a secret that beans can cause gas. This is because we cannot digest oligosaccharides, which are sugars found in beans. These sugars are consumed by bacteria in the gut and cause gas. To help eliminate the gas-factor, soak the beans overnight, drain the water, and soak beans in new fresh water before cooking. Always rinse beans (even canned) before cooking.

Lentejas or Lentils


1 pack lentils
3 cups chicken broth
3/4 cup of pieces of smoked ham
1 yellow onion, diced small
3 carrot, diced small
5 minced garlic cloves
2 tablespoon olive oil
3 springs thyme

Rinse lentils. In deep pan boil 3 cups of chicken broth and add lentils. Simmer for 20 minutes. In a pan heat olive oil, add onion, garlic cook for 4 minutes and add thyme, ham and carrots with salt and pepper and cook until garlic starts to turn brown. Add mixture to lentils and cook until done. Serves 6

*We always eat lentil at my house the first of the year for prosperity!

FYI- Lentils are part of the legume family. Lentils are seeds of a plant whose botanical name is Lens ensculenta. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks. Lentils are a good source of protein, calcium, phosphorus, magnesium, vitamin B and iron. They are high in nutritional value and are available throughout the year and can be purchased fresh, frozen or canned and are often put in salads and soups. Lentils are rich in both the soluble and insoluble dietary fiber which is helpful in preventing digestive disorders and heart diseases. They are also extremely useful in lowering cholesterol and managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils are believed to have originated in central Asia and the history of lentils can be traced back to over ten thousand years. The ancient Greeks were known to use lentils in a variety of ways including for making bread. They are also mentioned in the Holy Bible. Lentils are classified according to whether they are large or small in size with dozens of varieties of each being cultivated. While the most common types in the United States are either green or brown, lentils are also available in black, yellow, red and orange colors. They are sold whole or split into halves. Some of the commercial producers of lentils include India, Turkey, Canada, China and Syria.

White Bean Soup

white bean soup

1 pound dried white beans (soak beans in water overnight)
1 meaty smoked ham bone or 2 ham hocks
3 fresh thyme sprigs or 1/2 teaspoon dried thyme
2 large carrot cut into pieces
2 medium celery stalks cut into pieces
1 medium yellow onion cut into small pieces
3 crushed garlic cloves
1 bay leaf
8 cups chicken stock
Salt and Freshly ground black pepper

Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf, thyme and cook until fragrant, about 2 minutes. Add the drained beans, stock, hame bone and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
Discard the bay leaf, thyme and ham bone. Season the soup with salt and pepper and puree. Transfer to shallow bowls. Garnish the soup with black pepper, and serve with toasted sourdough bread.

Pumpkin Soup

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2 pounds pumpkin cut into cubes
1 onion cut into pieces
3 tablespoon olive oil
6 crushed garlic cloves
2 tablespoons minced ginger
1 tablespoon curry
1 tablespoon cinnamon
1 liter vegetable stock
1 cup fat free cream
2 tablespoon brown sugar or 4 tablespoon of agave or maple sirup
salt and pepper

In a deep pan cook pumpkin with olive oil over medium high for 5 minutes. Stir onion, garlic, ginger, salt and pepper, saute for 5 more minutes, stirring often. Add chicken broth and cream stir, and simmer for 15 minutes. In a blender puree with rest of ingredients, pour into pan, and cover. Cook over medium for 10 minutes. Serve warm. Serves 6

*Garnish with sour cream, bacon bits and croutons

*When I stated to decorate my porch with pumpkins during the fall, I also stated to create all kinds of recipes to save the pumpkins. This is my favorite!

Garbanzo Beans


1 15.5oz can garbanzo beans without the juice
2 tablespoon olive oil
1 teaspoon garlic salt
1 teaspoon capers
5 green olives with red pepper center
4 garlic cloves cut into small pieces
1 yellow onion cut into small half moon pieces
1/2 green pepper cut into small pieces
2 carrots cut into 1/2″ pieces or 1/2 sweet potato
1/2 tablespoon dried oregano
1/2 cup of your favorite smoked ham.
1 8oz tomato sauce
2 cup chicken broth
1 tablespoon black pepper

In a tall medium pan heat the oil over medium and saute the onions, garlic, green pepper until onion turn transparent, about 5 minutes stirring occasionally. Add the rest of ingredients but broth, cook over medium for 5 minutes. Add chicken broth, stir, cover and cook for 15 minutes, stirring twice. Serve with white rice on the side. Serves 6

FYI- Garbanzo beans are full of nutrients, vitamins and minerals. A 100-g serving of cooked garbanzo beans without salt contains 27.42 g carbohydrates, which helps to create energy; 7.6 g dietary fiber for good heart health and a healthy digestive system; 2.59 g fat; and 8.86 g protein. Garbanzo beans also contain vitamin A, thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin C, vitamin E and vitamin K. Minerals contained in garbanzo beans are calcium, iron, magnesium, phosphorus, potassium, sodium and zinc.

Lobster French Onion Soup

lobster
4 lobster tails
4 slices thick cut bacon, chopped
2 tablespoons butter
2 white onions
4 cloves garlic, minced or grated
2 sprigs fresh thyme
salt and pepper
4 tablespoons flour
2 cups white wine
2 1/2 cups chicken broth
2 cups yellow corn
1 fat free half and half
1 teaspoon a lemon, juice
1/4 cup fresh basil or parsley, chopped
1 french baguette, sliced
4 ounce gruyere cheese, shredded

Bring a large pot of lightly salted water to a boil. Once boiling drop in your lobster tails. Boil for 5-10 minutes or until your tails turn bright red (it only took mine about 6 minutes). Drain the water and allow the tails to cool.
Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain.
To the pot add the butter, onions, thyme and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
Continue cooking and scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Once the onions are caramelized, add the flour and garlic. Stir the flour with the onions, cook about 1 minute. Slowly pour in the wine and chicken broth. Add the corn.
Bring the soup to a boil, then cover and simmer for 10 minutes.
Meanwhile cut down the back and front of the lobster and pull the meat away from the shell. Dice or shred the lobster meat.
After the soup has simmered about 10 minutes add the cream and simmer another 5 minutes. Squeeze half a lemon over the soup, season with salt and pepper. Stir in the lobster. Preheat the the broiler to high.
Ladle the soup into oven safe soup crocks. Top with a slice or two from the french baguette and a handful of shredded gruyere cheese. Place under the broiler for 30 seconds to 1 minutes. Serves 4

Pink Beans, Smoked Ribs Stew

2 cans drained pink beans
2 tablespoon olive oil
1 big yellow onion cut into pieces
1 jalapeno peppers cut into small pieces(seeds removed)
1 green pepper cut into pieces
6 minced garlic cloves
1 tablespoon tomato paste
1/2 cup tomato sauce
4 oregano leaves cut into pieces
1 pound smoked but not fully cooked ribs
3 cups chicken broth
salt and pepper

In a deep pot heat oil over medium high and saute onions, peppers, garlic salt and black pepper for 5 minutes, stirring as needed. Add tomato paste and stir. Add tomato sauce, stir and let it cook for 2 minutes. Add oregano, ribs and chicken broth. Bring to boil, stir and cover. Lower to medium low and cook for 20 minutes. Add beans and cook for 10 to 15 more minutes. Serve with rice or corn bread on the side. Serves 6-8

*The flavor of smoked ribs is delicious and powerful!