Poblano Chipotle Butternut Squash soup

Poblano Chipotle Butternut Squash soup

2 cups butternut squash, peeled and diced (I pierce and micro for 6 mins to make it easier to remove the peel)
1 med carrot, finely chopped
2 green onion, sliced
1/2 cup chopped red pepper
1/2 chopped roasted poblano
2 garlic cloves, minced
1 1/2 Tbsp. Mrs. Dash® Southwest Chipotle Seasoning Blend, divided
1 tsp. olive oil
2 cups no-salt-added vegetable stock, divided (or any low-sodium broth)
1 can (14 1/2oz) diced tomatoes, undrained
3oz lowfat cream cheese
3 cups cooked black beans
1 1/2 cups corn
2 cups fresh baby spinach or other favorite dark green


Directions:
In a large saucepan, saute the squash, carrot, red pepper, onion, garlic and 1/2 tsp. Mrs. Dash® Southwest Chipotle Seasoning

Blend in oil for 5 minutes over medium heat.

Add 1 1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool

slightly.

Transfer mixture to a blender; add the tomatoes, cream cheese 2 1/2 tsp. Mrs. Dash® Southwest Chipotle Seasoning Blend and

remaining broth. Cover and process for 1 - 2 minutes or until smooth.

Return to pan; stir in beans, corn, spinach & poblano. Cook and stir until spinach is wilted and soup is heated through.


Modified from the Mrs. Dash website.
about 8 servings

Roasted Garlic and Sweet Potato Soup

Roasted Garlic and Sweet Potato Soup

1 whole garlic bulb
3 teaspoons olive oil, divided
2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
2 large onions, cut into wedges
6 cups reduced-sodium chicken broth,divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.
Place sweet potatoes and onions in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.
Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.
In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

Yield: 10 servings (2-1/2 quarts)

Split Pea Soup

Split Pea Soup

2 cups dry split peas
1/4 cup barley
8 cups chicken or vegetable broth
1 bay leaf

1 large onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
2 small potatoes, peeled and diced
1 teaspoon basil
1 teaspoon thyme

3 cloves garlic, minced
1/2 cup minced fresh parsley
1 TBL Worcestershire sauce
1/2 teaspoon liquid smoke

Salt to taste
Fresh ground black pepper to taste


1) In a large soup pot combine the peas, barley, broth and bay leaf. Bring to a boil, then turn heat to low, cover, and let soup simmer for about 1 hour 15 minutes, stirring occasionally.
2) While the soup is simmering, prepare the onion, celery, carrots, and potatoes by dicing them small.
3) After the 1 hour and 15 minutes, add the prepared vegetables to simmering soup, along with the basil and thyme. Stir well, cover, and continue to cook on low for 45 minutes, until the peas, barely, and vegetables are all very tender.
4) After the soup is done cooking, add the garlic, parsley, Worcestershire sauce, and liquid smoke. Mix well; turn off the heat and let soup sit for 30-60 minutes, covered.
5) Add salt to taste. If necessary, add additional broth or water to adjust thickness of soup.
6) Serve hot. Add fresh ground black pepper to individual servings.

Based on a recipe found here.

Pumpkin-Black Bean Soup

This soup is phenomenal! Every time I serve it to guests, I am asked for the recipe. It freezes well, so I I double the recipe and half portion into freezer containers for lunch throughout the week.

Pumpkin-Black Bean Soup
Adapted from Cooking Light

1 1/2 cups drained diced canned tomatoes
2 (15-ounce) cans black beans, drained and rinsed
1 teaspoon olive oil
Cooking spray
1 1/2 cups finely chopped onion
1 teaspoon ground cumin
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 tablespoons balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can pumpkin
1 cup (4 ounces) crumbled queso fresco (Feel free to use feta or any other tangy cheese you like)
1/2 cup sliced green onions
Pumpkinseed kernels (optional)

Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.

Yield: 6 servings