Corn Bisque

Member Jocelyn Cook submitted several tantalizing recipes and since we’re getting corn this week, we’re sharing her Corn Bisque recipe. It sounds like a savory, perfect for end of summers cooler weather, I can’t wait to try it!

1tbsp olive oil
1 medium spring onion, chopped
3 cloves garlic, minced
8 ears fresh sweet corn, husked
1 green pepper, diced
3 Cubanelle peppers
2 carrots
1 tsp smoked paprika
1 tbsp red wine vinegar
2 cups chicken broth
1, 14oz can light coconut milk
sea salt and freshly ground black pepper, to taste
chopped chives, for garnish
(I reserved some corn kernels and threw in after blending for a bit of texture)

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Sunshine Orange Chicken Soup

from Tamara Butts Sullivan

Though it doesn’t quite feel like it these days, winter has arrived. Almost everyone I know either has a cold, just had a cold or feels like they might be getting one. It seems like the right time to offer the recipe for my nearly famous chicken soup. It’s delightfully orange and full of good nutrition that might help you ward off the next virus you meet. It’s a two-stage process that takes care of your dinner meal plan for two days. Continue reading

Summer Soup

Leeks are a European staple that resemble a large green onion, with a mild oniony flavor, that isn’t of the onion family. It’s delicate flavor often gets lost under the shadow of potatoes in an American favorite, potato leek soup. Let their flavor shine by pairing with other summer favorites like corn and carrots. Here’s a soup recipe to try this week showcasing all three of these mid summer favorites. Continue reading

Black Bean Soup and Tamale Pie

by Marykate Smith Despres, Salem Depot

We have gotten some great responses to our Call to Slow Cookers, including these two black bean recipes.

First, Melissa Perry Giamanco, of the Melrose Depot, shares her Black Bean Soup recipe:

2 Tbsp olive oil

1 medium onion, roughly chopped

2 carrots, roughly chopped

1 rib of celery, roughly chopped

1 red pepper, roughly chopped

1 green pepper, roughly chopped

4 15 oz cans of black beans, drained and rinsed, or 1 bag soaked dried black beans

4-5 cups vegetable or chicken broth

1 1/2 Tbsp chili powder

2 tsp cumin

salt and pepper to taste

Optional spices -chipotle chili powder, cayenne pepper, or crushed red pepper

Heat olive oil in a soup pot over medium heat. Add onion, carrots, celery, and peppers and cook for about 10 minutes until the onions are softened, stirring occasionally.

Add beans, broth and spices and bring to a boil. Reduce heat to medium-low, cover pot, and simmer for about 15 minutes or until carrots are soft.

Remove soup from heat. Use an immersion blender (or work in small batches in a blender) to blend soup until smooth. Taste to make sure spices are okay, and serve.

If you want to spice this up, you could add some crushed red pepper to the vegetables in step 1, or a bit of chipotle chili powder (which adds a smoky spice) or a tiny bit of cayenne pepper with the other spices in step 2. Adjust any of the seasonings to make this the way your family likes it!

Serve soup with toppings like: shredded cheese, chopped green onions, plain lowfat Greek yogurt, chopped tomatoes, avocado chunks and crushed tortilla chips.

If you’d rather a twist on black bean chili, try Salem Depot member Rebecca Hains’s favorite recipe for Slow Cooker Tamale Pie:

For the cornbread topping:

3/4 cup cornmeal

1 1/4 cup flour

1 cup milk

1/4 cup sugar

1 egg

1 tsp baking powder


For the Chili:

1 can black beans, drained and rinsed

1 can fire roasted tomatoes

1 can corn, drained

1 Tbsp chili powder

1 tsp cumin

1/2 tsp paprika

1/4 cup onion, diced

1/2 cup cheddar cheese, shredded

Spray crockpot with cooking spray. Dump in the filling ingredients and stir very well to distribute the spices evenly. In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed. Cover and cook on low for 4-7 hours or on high for 2-4.

Thanks, ladies! The season is winding down, and I’d like to do one more crockpot post, so keep sending us your recipes! Some members have been sharing their favorites right on our facebook page or in the comments section of the slow cooking posts here on the blog, so be sure to check those spaces for more great recipes.

Anna Thomas’s Gazpacho

by Nina Cohen, Salem Depot

Vegetarians who love to entertain have relied on Anna Thomas’s classic The Vegetarian Epicure since it was published in 1972. Her recipes combine farm-fresh ingredients, rich stocks and balanced flavoring. They never disappoint.

Peel, seed and chop:
1 small onion
1 cucumber
1 bell pepper
3 ripe tomatoes
1 chili pepper

Blend vegetables in blender and add:
2 eggs
1/3 C olive oil
¼ C vinegar
1 C tomato juice
2 cloves garlic, raw or roasted
2 T lemon juice
1-2 T brown sugar

This is where it gets weird. The Gazpacho is heated before it’s chilled, the eggs set
slightly and the soup takes on a thick and layered flavor.

Pour the mixture from the blender into a heavy-bottom pot and heat very slowly,
stirring with a wire whisk for 3 or 4 minutes. Take it off the heat and continue stirring
occasionally as it cools.

If desired, add 2 T mayonnaise when the soup has cooled, whirring it in the blender to
combine thoroughly.

Serve chilled, garnished with colorful chopped tomato or red pepper or croutons.