Lentil-Tomato Soup

This modification of a "Cooking Light" recipe is a longtime favorite!
I find it hearty, spicy, and
comforting.

1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
cayenne pepper, to taste
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
3 (14 1/2-ounce) cans fat-free, less-sodium chicken
broth (or two chicken bouillon cubes plus the
equivalent amount of water)
1 (28-ounce) can diced tomatoes, undrained

Heat olive oil in a large Dutch oven. Add the garlic;
sauté for 1 minute. Add spices and stir for a few
seconds to release their fragrance. Add water,
lentils, broth, and diced tomatoes; bring to a boil.
Reduce heat; simmer 1 hour or until lentils are
tender.  To improve the soup's texture, puree small
portions in a blender and then stir them back into the
pot.  Add salt to taste. (Note: A batch of this soup
makes a great addition to the freezer!)

--Rae
Leavenworth, KS

Chicken Tortilla Soup

I used garlic salt in place of actual garlic. I used a can of diced tomatoes and green chilies instead of the chili powder. I also replaced the dried oregano with cumin powder. I used two can's of chicken broth, two cans of beans, and there you have it. It is delicious.

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

1. In a medium stock pot, heat oil over medium heat. Salute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

--Aimee
Olathe, KS

Pasta Soup...In a Jar!

1 3/4 cup small shell macaroni or other small pasta
3/4 cup dried lentils
3/4 cup dried chopped mushrooms
1/2 cup Parmesan cheese
3 1/2 T dried minced onion
3 1/2 T chicken bouillon granules
1 T plus 1 tsp. dried parsley flakes
1 3/4 tsp. dried oregano
1/8 tsp. garlic powder

Layer the ingredients into a 1 quart (wide-mouth) canning jar. Layer in order, and pack ingredients down before adding the next ingredient. Attach a gift tag with the instructions.

To cook, Place 10 1/2 cups water in a large soup pot. Bring to a boil. Add the Pasta Soup mix. If desired, add a can of chicken or some cooked chicken. Reduce heat, and cover. Simmer for 40 minutes or until the lentils are tender. Stir occasionally.

--Delena
Kansas City, MO

Chicken Tortilla Soup

6 corn tortillas, divided
1 1/2 tsp. extra virgin olive oil, divided
1/2 lb. boneless, skinless chicken breasts, cut into bite-sized chunks
2 can (14 oz. each) chicken broth
1 cup taco sauce
1 can black beans
1 cup cheddar cheese
sour cream
tortilla chips

Preheat oven to 400 degrees. Cut 2 of the tortillas into strips; toss with 1/2 tsp. oil. Spread on baking sheet. Bake 10-12 minutes or until crisp, stirring occasionally. Meanwhile, finely chop remaining 4 tortillas. Heat remaining 1 tsp. oil in large saucepan on medium high heat. Add chicken, cook, and stir 5 minutes. Add chopped tortillas, broth, taco sauce, and beans. Bring to boil. Reduce heat to medium-low and simmer for 15 minutes. Top with cheese, sour cream, and serve with tortilla chips.
Yield: 4-6 servings
--Delena
Kansas City, MO

Baked Potato Soup

4 large potatoes, baked
1/2 cup butter
2/3 cup flour
6 cups milk
salt and pepper to taste
chives, chopped
1 cup sour cream
1 16 oz. package bacon, cooked crispy and crumbly
5 oz. grated cheddar cheese

Cut potatoes in half; scoop out and set aside. Chop half of skins and either discard the rest of them or save for another meal. Melt butter in saucepan; slowly blend in flour with wire whisk until thoroughly blended. Gradually add milk to butter/flour mixture, whisking constantly. When milk mixture is thickened and bubbly, add potato, chives, and skins. While whisking, add sour cream and bacon. Heat mixture thoroughly and remove from heat. Add cheese a little at a time, whisking until melted. If necessary, thin soup with a little milk.
Yield: 4 servings
--Delena
Kansas City, MO