Black Bean Soup

I just made this soup tonight and it was delish. Here is the link:

http://www.ourbestbites.com/2009/01/black-bean-soup.html

The only changes I made were these: I substituted one jalapeno pepper (without seeds)- diced up and sauteed with veggies instead of CHILE PEPPERS- but only because I didn't have any- I think it would be delish. Also, I used Chicken Broth instead of BEEF BROTH, only because I didn't have any beef base.

Next time, I am going to add less liquid and use it as a bean filling for smothered burritos. It's low cal and oh so yummy! I served with sour cream, homemade salsa and corn tortillas.

Easy Chicken Noodle Soup

~~Amber~~

Ingredients
1 tablespoon butter
2 cloves of garlic minced
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
4 cups of chicken stock (can also use canned broth, but I think the stock adds more flavor)
2 cups vegetable stock or broth
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon dried oregano or marjoram
salt and pepper to taste
about 1/2 of a Rotisserie Chicken shredded
2 cups dried egg noodles

Directions
In large pot melt butter. Add garlic, onion, celery and carrots. Saute over medium heat until tender, about 5 minutes. Add chicken and vegetable stocks and all spices. Bring to a boil. Add chicken, reduce heat and simmer 20 minutes. Increase heat to medium and add egg noodles. Cook until noodles are al dente.

Makes 6 servings.
**Note**Prepared stock can usually be found near the broth. Examples of brands of stock - Wolfgang Puck, Emerile and Kitchen Basics.

Wisconsin Cauliflower Cheddar Soup

from Kate
(I got this recipe from Good Housekeeping and tweaked it a little)
This soup tastes like the Wisconsin cheddar at Zupa's that I love!

2 tablespoons(1/4 stick) butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (14 1/2 ounces) chicken broth
1 bag of frozen, chopped cauliflower (1-1.5 lbs)
1 cup shredded sharp Cheddar cheese (add more to your taste)
(try using half pepper jack for a little spice)

DIRECTIONS
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 cup water (less if you prefer it super creamy); add cauliflower and heat to boiling over med-high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 5 minutes.

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally.

Remove saucepan from heat; stir in cheese until melted and smooth. Garnish soup with extra cheese to serve.
*Serve with soft, warm french bread.