Spicy Black Bean Soup

SPICY BLACK BEAN SOUP (Serves 4)

1 1/2 TBS Olive Oil

2 Cloves Garlic, chopped fine

1 Medium Onion, chopped

1 Jalapeno, chopped fine OR 3-4 Anaheim Chiles, roasted, peeled and chopped

1 tsp Kosher Salt

1 tsp Ground Cumin

2 cups Chicken Broth

Three 15 oz cans Black Beans

Sour Cream, Cilantro, Green Onions for garnish

Optional: 1 tsp Frank's Red Hot Sauce

                Pinch Red Pepper Flakes

                Ham Hock

Saute garlic, onions, jalapenos and salt for about 5-6 minutes; stir occasionally; until soft. Add cumin (this is where you would add the Frank's or red pepper flakes or chipotle peppers or any other spice to your liking) and cook for about one more minute. Add chicken broth and two cans black beans. Over medium high heat, bring to a boil, then reduce heat and simmer for 10 minutes. Using an immersion blender, blend until the consistency you desire is achieved. Add the last can of beans to add texture and cook for ten more minutes. Salt and pepper to taste.

Serve with your favorite toppings - sour cream, chopped cilantro, grated cheese, green onions!

***This recipe is easy to adjust to your spice level - if you don't want too much heat, try only half of the jalapeno...to kick it up, add the red pepper flakes or cayenne pepper!

***If you use the ham hock, be careful of the amount of salt added.

***This recipe can easily be vegetarian by using vegetable broth instead of chicken broth. 

Slow Cooker Corn Chowder

Craving a hearty bowl of soup in the blistering heat of summer? Well this soup allows you to do just that without standing over a hot pot and heating up your entire kitchen. This hearty soup is great for dinner but also light enough for lunch. Sweet corn, salty bacon, and creamy potatoes make this soup dance on your taste buds!

Place all the ingredients in the slow cooker and cook on low for 6-7 hours.

Easy Chicken Noodle Soup

Here is a recipe for chicken noodle soup that is easy and sure to please on a blustery winter day!

What you need:

1 Tbs extra-virgin olive oil
1 lb boneless, skinless chicken breast
2 carrots, peeled and diced
1 yellow onion, chopped
2 stalks celery, chopped
Thyme - a few fresh sprigs, leaves stripped from stem or dried thyme leaves (1 tsp)
1/4 to 1/2 tsp poultry seasoning (to your liking)
Kosher salt and freshly ground black pepper - to taste
6 cans chicken stalk
Wide egg noodles (half a bag)
Parsley for garnish (if desired)

Heat olive oil in stock pot over high heat. Dice chicken breasts and add to the pot. Brown chicken for about 5 minutes. Add vegetables, thyme, poultry seasoning and salt and pepper. Reduce heat to medium and cover, letting the vegetables sweat for 5 minutes. Stir occasionally. Add broth and bring to a boil. When vegetables are tender, add egg noodles and cook according to package. Serve immediately with parsley as garnish, if desired.

Variations: I like my chicken noodle soup VERY full of chicken and vegetables, so you can add more if you want.