Miso Soup with Tofu

Ingredients

1. 5 cups water
2. 1/4 cup white or red miso
3. Salt
4. 1 cup frozen shelled edamame
5. 4 ounces baby spinach (4 cups)
6. 3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
7. 7 ounces firm tofu, cut into 1/2-inch cubes
8. 1 scallion, thinly sliced

Directions

1. In a small bowl, whisk 1 cup of the water into the miso. In a medium saucepan, bring the remaining 4 cups of water to a boil with a pinch of salt. Add the edamame, cover and cook until tender, about 5 minutes. Add the spinach in bunches and stir to wilt. Add the tofu. Stir the miso mixture and add it to the soup. Simmer about 1 minute. Season the soup with salt and stir in the sliced scallion. Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.

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Butternut Squash Soup

Ingredients

• 1 medium butternut squash (about 2 1/4 pounds)
• 1 tablespoon olive oil
• 1 medium onion, chopped (about 1 cup)
• 1-2 tablespoons freshly grated gingerroot; to taste
• 4 cups water
• 3 teaspoons cumin
• salt and pepper
• nonstick vegetable oil cooking spray

Directions

1. Preheat oven to 350 degrees.
2. Cut squash in half, lengthwise. Place upside down on greased cookie sheet.
3. Bake squash for 45 minutes to 1 hour until tender. Scrape squash into bowl.
   
4. Meanwhile, in skillet sautee onions in olive oil until tender.
5. Puree squash, 1 T ginger, and onion in food processor or blender until smooth; adding a portion of the 4 cups of water as necessary.
6. Over medium heat, mix together remaining ingredients and cook until a slow boil around the edges. Add up to 1 additional tablespoon of ginger, to taste. Slow boil for 10 minutes, stirring frequently.
   
7. Salt and pepper to taste while cooking.

Serve immediately. Great with grilled Swiss cheese sandwiches.

Smoky Black Bean Soup

1 (15-ounce) can black beans, rinsed and drained
1 cup water
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
Reduced-fat sour cream (optional)
Avocado-Lime Salsa (see recipe below)

Place beans in a medium saucepan. Mash beans slightly with a potato masher. Stir in water and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes. Uncover, and cook 2 minutes or until soup is slightly thickened. Ladle soup evenly into each of 4 bowls; top evenly with Avocado-Lime Salsa, and, if desired, sour cream. Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa).

Avocado-Lime Salsa
1 cup diced peeled avocado
1 lime
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt

Place avocado in a small bowl. Grate rind from lime and squeeze juice to measure 1/2 teaspoon and 1 tablespoon, respectively; add to avocado. Add cilantro and salt. Toss gently. Yield: 1 cup (serving size: 1/4 cup).

Slowcooker Saucy Succotash

Ingredients

• 1 16-ounce package frozen whole kernel corn, thawed
• 1 16-ounce package frozen lima beans, thawed
• 1 14-3/4-ounce can cream-style corn
• 1 cup chopped red sweet pepper
• 1 cup shredded smoked Gouda cheese (4 ounces)
• 1/2 cup chopped onion
• 2 teaspoons cumin seeds
• 1/4 cup water
• 1 8-ounce carton light dairy sour cream

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine whole kernel corn, lima beans, cream-style corn, sweet pepper, cheese, onion, and cumin seeds. Pour the water over all.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Gently stir in sour cream. Let stand for 10 minutes before serving. Makes 12 servings.

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Slowcooker Creamy Tortellini Soup

Ingredients

• 1 1.8-ounce envelope white sauce mix
• 4 cups water
• 1 14-ounce can vegetable broth
• 1-1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon cayenne pepper
• 1 7- to 8-ounce package dried cheese tortellini (about 2 cups)
• 1 12-ounce can evaporated milk
• 6 cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

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Slowcooker Vegetable Stew with Cornmeal Dumplings

Ingredients

• 3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
• 2 cups sliced fresh mushrooms
• 2 14-1/2-ounce cans diced tomatoes, undrained
• 1 15-ounce can Great Northern beans, rinsed and drained
• 1 cup water
• 4 cloves garlic, minced
• 1 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/3 cup cornmeal
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon snipped fresh parsley
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 2 tablespoons milk
• 2 tablespoons cooking oil
• 1 9-ounce package frozen Italian green beans or frozen cut green beans
• Paprika

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.

4. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.) Makes 6 servings.

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Carmelized Onion Soup

Ingredients

• 3 pounds sweet onions, such as Vidalia, Walla Walla, or Maui
• 3 tablespoons olive oil, margarine, or butter
• 12 medium shallots, halved (about 12 ounces)
• 4 cups vegetable broth
  
• 2 tablespoons dry white wine (optional)
• Salt and pepper
• 6 1/2-inch-thick slices sourdough or French bread (4 ounces)
• 6 ounces Gouda or Edam cheese, thinly sliced
• Green onion tops (optional)

Directions

1. Cut about 1/2-inch off the tops of three of the whole onions. Peel off the papery outer leaves. Trim the root ends, but leave them intact. Turn one of these onions so it rests on its top. Cut two thin (about 1/4-inch) slices from the center of the onion, cutting down from the root end to the onion top. Be careful to keep these slices intact. Repeat with remaining 2 onions to give a total of 6 thin, center-cut onion slices. Set remaining onions aside.

2. In a large skillet, heat 1 tablespoon of the oil or margarine. Carefully add the 6 onion slices in a single layer. Cook, uncovered, over medium heat for 3 to 4 minutes or until golden brown. Turn carefully with a wide metal spatula. Cook about 3 minutes more or until golden brown on second side. Carefully remove from skillet and drain on paper towels.

3. Thinly slice remaining onion portions. Halve and cut remaining whole onions into thin slices. You should have 6 to 7 cups onion slices. In a 4- or 4-1/2-quart Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Stir in the sliced onion and halved shallots. Cook, uncovered, over medium heat for 20 to 25 minutes or until onion is tender, stirring occasionally. Increase heat to medium-high and cook 5 minutes or until onions are golden brown, stirring occasionally.

4. Stir broth and wine, if using, into onions in Dutch oven. Heat through. Season to taste with a little salt and pepper.

5. Meanwhile, place bread slices on rack of broiler pan. Place under broiler, about 4 inches from the heat, about 1 minute or until lightly toasted. Turn bread over; top each piece with a slice of cheese. Broil for 1 to 2 minutes or until cheese just begins to melt.

6. To serve, ladle soup into bowls. Top each with a piece of cheese toast. Add a caramelized onion slice and green onion tops. Makes about 7 cups (6 main-dish servings).

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Curried Sweet Potato Chowder

Ingredients

• 2 tablespoons cooking oil
• 1 large onion, chopped
• 1 teaspoon red curry paste or 2 to 3 teaspoons curry powder
• 2 cloves garlic, minced
• 3 pounds sweet potatoes (5 to 6 large), peeled and cut into 3/4-inch pieces
• 2 14-ounce cans vegetable broth
• 1 14-ounce can unsweetened coconut milk
• 1 2-inch piece fresh lemongrass or 1 teaspoon finely shredded lemon peel
• 2 teaspoons grated fresh ginger (optional)
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon salt

Directions

1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, if desired, ginger.

2. Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.

3. Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture in Dutch oven. Stir in white pepper and salt. Heat through. Makes 10 servings.

4. Make-Ahead Tip: Prepare and blend chowder as directed. Transfer to an airtight container and chill for up to 24 hours. To reheat, transfer to a Dutch oven. Cover and cook until heated through.

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Curried Butternut Squash Soup

Ingredients

• 1 medium onion, chopped (1/2 cup)
• 3 Tbsp. butter
• 2 tsp. red curry powder or curry powder
• 2 tsp. grated fresh ginger
• 1/2 tsp. salt
• 1 14-oz. can vegetable broth
• 1-1/4 cups water
• 1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
• 1 14-oz. can unsweetened coconut milk
• 1/2 cup half-and-half or light cream
• 1/3 cup chopped fresh cilantro
• Fresh cilantro (optional)

Directions

1. In a large saucepan cook onion in hot butter over medium heat about 10 minutes or until tender and translucent. Stir in curry powder, ginger, and salt. Cook 30 seconds more.

2. Stir in chicken broth and water; bring to boiling. Add squash. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until squash is tender.

3. Cool soup slightly. Transfer half the soup at a time to a blender or food processor. Blend or process until smooth. Return all soup to saucepan. Stir in coconut milk, half-and-half, and chopped cilantro. Heat through. Top with fresh cilantro. Makes 6 side-dish servings.

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End of Summer Gazpacho

3 large tomatoes (good ones!)
1 large seedless (English) cucumber, peeled
4 scallions
1 medium clove garlic, mashed into a pulp
1/4 cup minced parsley
1 large avocado
2-4 limes, juiced, depending on juiciness (need about 6 Tablespoons)
1 teaspoon salt (or more, to taste)
Freshly ground black pepper, to taste
1 Tablespoon minced fresh basil
2 Tablespoons olive oil
1/2 teaspoon honey
1-3 cups cold water

Sour cream, an extra avocado and/or hot sauce for garnish

Cut the tomatoes and cucumber into small chunks. Mince the scallions (whites and 2 inches of greens). Combine these in a large bowl with garlic and parsley.

In a smaller bowl, mash the avocado and mix in lime juice. Add this plus salt, pepper, basil, olive oil and honey to the first bowl. Add 1 1/2 cups of cold water, mix well, and taste for seasoning. If you like this consistency, stop here. If you want it soupier, scoop half the mixture into a blender or food processor and blend until minced but not totally smooth. Add back to mixture and stir, adding more water as needed. The gazpacho should chill, covered, in the fridge to combine flavors for at least 1 hour.

Serve with sour cream, cubed avocado and/or hot sauce to spice it up. Serves 4-6. (Adapted from The Enchanted Broccoli Forestby Mollie Katzen.)

Note: You can add diced bell pepper if you like it, or finely chopped jalapeño if you want heat.

Written by: Shannon Oelrich