Soup

Spanish Style White Bean and Sausage Soup

Ingredients

• 5 andouille sausage links
• 14-1/4 cups chicken stock
• 13 ounces dry great Northern beans
• 1-3/4 bay leaf
• 1-3/4 pinches crushed saffron threads
• 3 tablespoons and 1 teaspoon olive oil
• 1-3/4 onion, finely chopped
• 6-3/4 cloves garlic, minced
• 1-3/4 red bell pepper, finely chopped
• 1 tablespoon and 2 teaspoons sweet paprika
• 1-1/4 pounds kale, stems removed and leaves coarsely chopped

Directions

1. Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
4. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

Thai Vegetable Soup

Ingredients

• 3/4 cup and 1 tablespoon and 1 teaspoon uncooked brown rice
• 1-2/3 cups water
• 2 tablespoons and 1-1/2 teaspoons olive oil
• 7/8 sweet onion, chopped
• 3-1/4 cloves garlic, minced
• 3 tablespoons and 1 teaspoon chopped fresh ginger root
• 3/4 cup and 1 tablespoon and 1 teaspoon chopped carrots
• 3-1/3 cups chopped broccoli
• 7/8 red bell pepper, diced
• 7/8 (14 ounce) can light coconut milk
• 5 cups vegetable broth
• 3/4 cup and 1 tablespoon and 1 teaspoon white wine
• 2 tablespoons and 1-1/2 teaspoons fish sauce
• 1 tablespoon and 2 teaspoons soy sauce
• 2-1/2 Thai chile peppers
• 1 tablespoon and 2 teaspoons chopped fresh lemon grass
• 2-1/2 teaspoons Thai pepper garlic sauce
• 3/4 teaspoon saffron
• 1/2 cup and 2 tablespoons plain yogurt
• fresh cilantro, for garnish

Directions

1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
3. Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.