Soup Recipes

1 pound large leeks
2 tablespoon olive oil
1 cup chopped carrots
1/4 teaspoon ground red pepper (cayenne)
2 medium thin-skinned potatoes, peeled diced
2/3 cup green split peas, rinsed and drained
1 1/2 quarts vegetable broth
1 1/2 quarts water
Pistou (recipe follows)
1 cup frozen green beans
2/3 cup 2-inch pieces dry spaghetti
Grated Parmesan cheese (optional)

1. Cut off and discard root ends of leeks. Trim tops, leaving about 3 inches of green leaves. Discard coarse outer leaves. Split leaks in half lengthwise and rinse well. Thinly slice.
2. Heat oil in a 6 to 8 quart pan over medium heat. Stir in leeks, carrots, and ground red pepper. Cook, stirring often, until leeks are soft but not browned (6-8 minutes).
3. Stir in potatoes, split peas, broth, and water. Bring to boil; reduce heat, cover, and simmer until peas are tender to bite (about one hour) Meanwhile, make Pistou.
4. Stir in beans, spaghetti, and Pistou into soup. Increase heat to medium-high and boil gently, uncovered, until spaghetti is just tender to bite, (8 to 10 minutes).

Serve with cheese to taste, if desired.

6 to 8 servings.

1 pound boneless pork loin, cut into 3/4-inch cubes
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (15-ounce) cans hominy, drained
1 (15-ounce) can tomato sauce
1 1/2 cups beef OR chicken broth
2 tablespoons chili powder
1 teaspoon dried oregano, crushed
1/4 cup beef OR chicken broth
2 tablespoons all-purpose flour
Chopped fresh cilantro

1. In a large saucepan heat oil over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork; cook and stir for 2 to 3 minutes or until lightly browned.
2. Stir in hominy, tomato sauce, 1 1/2 cups beef broth, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender, stirring occasionally.
3. In a small bowl, combine 1/4 cup beef broth and flour; stir into pork mixture. Uncover and cook over medium heat, stirring constantly, until mixture thickens.
4. Spoon posole into individual soup bowls. Garnish with cilantro.

Serves 4.

1/4 cup vegetable oil
1 garlic clove, finely chopped
1/2 pound pork butt
1/4 cup all-purpose flour
1/2 cup chopped onion
1 (15.5-ounce) can pinto beans, drained and rinsed
2 (14.5-ounce) cans hominy, drained and rinsed
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped green chili pepper
1 tablespoon cayenne pepper
3 cups chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried oregano
1/4 cup chopped onion
1/4 cup chopped cilantro

1. Heat oil in a saucepan over medium heat. Cook garlic in oil.
2. Cut the pork butt into 1/2-inch cubes. Coat pork with flour. Cook the pork, stirring occasionally, in the oil until brown. When done, remove and drain. Set aside. Using same pan, add onion and cook until tender.
3. Stir in pinto beans, hominy, carrot, celery, chili peppers, cayenne pepper and chicken broth. Heat to a boil; reduce the heat, cover and simmer for 10 minutes.
4. Stir in the pork, salt, and pepper into the vegetable mixture. Heat to boiling; reduce the heat, cover, and simmer for 30 minutes.
5. Sprinkle individual servings with chopped onion and chopped cilantro.

Makes 4 servings.