Warming Winter Soups

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TOMATO TORTILLA SOUP

11/2 cups onions, chopped

5 large cloves garlic, minced

3 tbsp olive oil

1 to 2 chilies, minced

1 medium sweet pepper, minced

1 tsp ground cumin seeds

1/2 tsp oregano, fresh or dried

1 pound chicken breast, cubed (optional)

4 cups fresh tomatoes, chopped

3 cups vegetable or chicken stock

1 cup fresh or frozen corn kernels

1/3 cup freshly squeezed lime juice

Sea salt and freshly grated pepper

Monterey Jack cheese, grated

Tortilla chips, crumbled

Fresh cilantro or parsley, chopped

In a large pot, sauté onions and garlic in oil until translucent. Add peppers, cumin, oregano and chicken (if desired). Sauté until chicken is browned, or about 10 minutes if making a vegetarian soup. Add tomatoes, cooking over medium heat until they release their juices. Add stock and corn kernels. Simmer 15 minutes. Add lime juice, and salt and pepper to taste. Serve with grated cheese, crumbled tortilla chips, and cilantro or parsley. Serves 5.

FRESH GARDEN MINESTRONE

Substitute ingredients liberally with whatever is available or in season.

1 cup dried cranberry beans

4 quarts vegetable stock

2 bay leaves

3 cups fresh shell beans

4 large onions, diced

10 cloves garlic, minced

1/3 cup olive oil

1 mild or hot pepper, minced (remove seeds for less heat)

2 sweet peppers, diced

6 large ripe tomatoes, chopped

Pinch allspice

2 tsp summer savory

1 tsp oregano

1/2 tsp rosemary

1/2 tsp thyme

3/4 to 1 cup fresh basil, chopped

1/2 cup fresh parsley, chopped

Sea salt and fresh pepper, to taste

2 cups corn kernels (about 4 ears)

2 cups green beans, chopped

1 cup carrots, diced

2 to 3 cups greens, chopped

3 cups cooked pasta

Parmesan cheese, freshly grated

Soak dry beans overnight and drain in the morning. Simmer them in stock with bay leaves about an hour. Add shell beans, and simmer until all beans are soft, about another hour. In a large skillet, sauté onion and garlic in oil until translucent. Add peppers, and sauté a few minutes. Add tomatoes, increase heat and stir five minutes. Add allspice and all the fresh herbs except basil and parsley. Add mixture to the beans. Bring to a boil, then simmer. Add basil and parsley (saving a little for garnish), salt, pepper and remaining vegetables. Simmer 20 minutes more. Add greens about 5 minutes before serving. Serve over cooked pasta. (You can cook the pasta in the soup instead, but be sure to not overcook it.) Garnish with parsley, basil and freshly grated cheese. Serves 10.

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