Soup Recipes

1 tablespoon vegetable oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
2 cloves garlic, minced
2 pork steaks (about 1 1/2 pounds), cut into cubes
1 can (15 ounces) hominy, rinsed and drained
1 can (8 ounces) tomato sauce
1 cup rich chicken stock or canned low-sodium chicken broth
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup chopped fresh cilantro or parsley
Lime wedges for garnish
Flour tortillas, warmed
Toppings:
Shredded iceberg lettuce
Sliced radishes
Grated cheddar cheese
Chopped green onions
Diced avocados

1. Preheat oven to 350*F (180*C). In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper, garlic, and pork and saut‚ until vegetables are tender and pork is browned, 6 to 7 minutes. Stir in hominy, tomato sauce, stock, seasonings, and cilantro.
2. Bake uncovered, until meat is tender and flavors are blended, about 40 minutes. Garnish with lime and serve with tortillas. Pass around toppings in small bowls.

Serves 4.

1 pound bulk Italian sausage
1 cup chopped zucchini
1 cup chopped onion
1 cup sliced celery
1 cup pitted black olives
3 potatoes, peeled and diced
1 (28-ounce) can whole tomatoes
1 (15-ounce) can kidney beans
5 cups water
2 teaspoons garlic cloves, crushed
1 teaspoon anise seed
1/2 teaspoon ground black pepper

1. Saute Italian sausage in a kettle until done; drain.
2. Add chopped zucchini, chopped onion, sliced celery, black olives, diced potatoes, whole tomatoes, kidney beans (undrained), water, crushed garlic cloves, anise seed, and pepper. Bring to a boil and simmer, covered, for 30 minutes, or until the vegetables are tender.

Makes 8 servings.

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups water
4 cups peeled and diced potatoes
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 cups chopped rinsed kale
1 (15-ounce) can white beans, drained and rinsed
1 red bell pepper, roasted and diced (see note)
1/4 cup chopped flat-leaf parsley

1. Heat large saucepan over medium-high heat. Add oil then onion and garlic, and saut‚ for about 5 minutes. Add the water, potatoes, salt and pepper; bring to a boil. Lower heat to a simmer and cook uncovered 20 minutes, stirring occasionally.
2. Stir in the kale, beans, pepper and parsley, cook 10 minutes more until kale wilts and soup is heated through. Turn off the heat and let stand for about 10 minutes. Ladle the soup into bowls and serve with warm crusty bread.

Makes 6 servings.

Cooking Tip: For a thicker soup, add beans to cooked potatoes and pur‚e half the mixture before adding rest of the ingredients. Try a waxy, lower-starch potato for a chunkier soup.

Note: Roasting Peppers: Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.

* In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
* Over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.
* In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
* After cooling, peel peppers by gently pulling off skin.