Soup

I know with spring most of us are thinking about salads and asparagus, rhubarb not soup but when I am in a hurry a good hearty soup works. This is a recipe that I love and guests have given it their seal of approval as well. If you have left over vegetables, rice or pasta you can add it and it will just get better. Just made it before I head out to perform the Brahms Requiem with two choirs and orchestra. I will be playing bassoon of course.

Curried Winter Vegetable and Bean Soup

Warm up a frosty winter evening with this low-fat, nutrient-loaded broth. For the beans, a canned or frozen mixture is convenient but any cooked beans can be used (red, white, pinto, Romano, black-eyed peas, chickpeas, etc. )

1 tbs. (15 ml) vegetable oil
1 large onion chopped
2 cloves garlic, minced
1 tsp. (5 ml) minced fresh ginger
1 tbs. (15 ml) curry powder
4 cups (1 L) chicken stock
1/2 cup (125 ml) drained canned tomatoes, crushed
1 each medium carrot and potato, diced
1/2 cup (125 ml) frozen or canned corn kernels
1 cup (250 ml) drained canned or frozen mixed beans
2 tbs. (30 ml) chopped fresh parsley
salt and pepper to taste

In a large heavy saucepan over medium heat, heat oil. Add onion and cook until softened but not browned. Add garlic, ginger and curry powder, cook, stirring for about 2 minutes. Add chicken stock, tomatoes and carrot. Bring to boil, reduce heat, cover and cook until carrot is slightly tender, about 3 minutes. Add potato, corn and beans. Return to boil, reduce heat, cover and simmer for about 15 minutes or until potato is tender. Stir in parsley. Add salt and pepper is needed. Makes 6 servings.

Homemakers December 99

Made December 5, 1999 - excellent, flavourful, hardy