Provencale Tomato and Potato Soup

Ingredients:

1 1/2 pounds (about 4 medium) fresh Florida tomatoes

1 tablespoon olive oil, or vegetable oil
1/2 cup chopped onions
1 teaspoon minced fresh garlic cloves
3 cups chicken broth
2 teaspoons paprika
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon fennel seeds
1/4 teaspoon grated orange peel
1 1/2 cups diced, peeled potatoes

Preparations:
Use tomatoes held at room temperature until fully ripe. Dice tomatoes (makes about 3 cups); set aside. In a medium saucepan heat oil until hot. Add onion and garlic; saute until onion is transparent, about 5 minutes. Add chicken broth, paprika, thyme, fennel and orange peel. Bring to a boil. Add potatoes and 1 1/2 cups of the reserved tomatoes. Bring to a boil. Reduce heat and simmer, covered until vegetables are tender, about 10 minutes. Place half of vegetables and liquid in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Bring to a boil. Add remaining 1 1/2 cups tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes. Add additional liquid, if needed.

Makes 2 Servings.

Apple Curry Soup

Ingredients:

2 tablespoons butter
1 small onion, chopped
1 tablespoon curry powder
1 tablespoon all-purpose flour
5 cooking apples, peeled, cored and chopped
3 cups warm water
3 teaspoons vegetable base or bouillon granules
3/4 cup half-and-half
1/8 teaspoon ground white pepper

Preparations:

Melt butter in large saucepan over medium-high heat. Add onion; cook for 3 to 4 minutes or until tender. Stir in curry powder and flour; cook for 1 minute. Stir in apples, water and vegetable base; bring to a boil. Reduce heat to low. Cook, uncovered, for 15 to 20 minutes or until apples are very tender. Transfer mixture to food processor or blender container, in batches if necessary. Cover and process until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Return to saucepan. Stir in half-and-half and pepper. Warm, stirring occasionally, over medium-low heat until heated through.

 
Makes 4 servings.

Aaahh! Potato Soup

Ingredients:
2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream

Preparations:
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through.

Makes 4 Servings.
 

Red Zone Chili

Ingredients:
1 (12 ounce) package Hebrew National® Beef Franks, sliced
1/2 pound ground sirloin beef, uncooked
1 (28 ounce) can Hunt's® Petite Diced Tomatoes, undrained
1 (15 ounce) can Ranch Style® Black Beans
1 (15 ounce) can Ranch Style® Pinto Beans
1 (8 ounce) can Hunt's® Tomato Sauce-No Salt Added
1 cup finely chopped onion
1 cup finely chopped poblano chile with seeds
2 tablespoons finely chopped jalapeno chile with seeds
2 tablespoons Gebhardt® Chili Powder
1 tablespoon ancho chili powder
1 tablespoon brown sugar
1 tablespoon minced garlic
2 teaspoons ground cumin

Preparations:

Place all ingredients in 4-quart slow cooker; stir to combine thoroughly.
Cook on LOW setting 6-1/2 hours or until vegetables are tender.

Makes 4 Servings