A Soup And Chili Recipe, To Share~

Love these soup recipes. The air is changing and we are just craving something warm on a cool night. Soup is good food, so yummy, hearty and it makes us feel cozy... Hope you will try out- 2 new favorite soup recipes we love.

 Vegetable Soup ~

1/2 cup dried red kidney beans or cranberry beans

1 tablespoon olive oil

1 leek, white part only, halved lenghtways and chopped

1 small onion, diced

2 carrots, chopped

2 celery stalks, chopped

1 large zucchini, chopped

1 tablespoon tomato paste

4 cups vegetable stock

1/2 small pumpkin, such as butternut, cut into 3/4- inch cubes

2 potatoes, cut into 3/4- inch cubes

3 tablespoons chopped Italian parsley

Put beans in a large bowl, cover with cool water and soak overnight. Rinse, then transfer to a saucepan, cover with cold water and cook for 45 minutes, or until just tender. Drain.

Heat olive oil in a saucepan. Add the leek and onion and cook over medium heat for 2-3 minutes, without browning, or until they start to soften. Add carrot, celery, and zucchini and cook for 3-4 minutes. Add tomato paste and stir for 1 minute. Pour in the vegetable stock and 5 cups water and bring to a boil. Reduce the heat to low and simmer for 20 minutes.

Add pumpkin, potato, parsley, and beans and simmer for a futher 20 minutes, or until the vegetables are tender and beans are cooked. Season well. Enjoy!

(Recipe from the book, Soups- by Jane Price)

Turkey Chili ~

1/14 pounds lean ground turkey

1 large onion, chopped

1 garlic clove, minced

1 1/2 cups frozen corn kernels

1 red pepper, chopped

1 green pepper, chopped

1 ( 28-oz) can crushed tomatoes

1(15 oz.) can black beans, rinsed and drained

1 ( 8-oz) can tomato sauce

1 (1.25 - oz) package chili seasoning mix

1/2 teaspoon salt

Optional toppings: corn chips, chopped avocado, shredded Colby and Monterey Jack cheese blend, finely chopped red onion

Cook first three ingredients in a large skillet over medium - high heat, stirring until the turkey crumbles and is no longer pink; drain. Spoon mixture into a 5 1/2 - quart slow cooker; add the frozen corn kernels and next seven ingredients and stir until well blended. Cook at high 4 to 5 hours, or at low 6 to 8 hours. Serve with desired toppings! Yum.