Soups

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Cut chicken into 1-inch pieces. Saute chicken, red peppers. onions and garlic in oil in a Dutch oven about 5 minutes or until chicken is almost cooked. Add chili powder, cumin and coriander; cook 3 minutes. Stir in beans, tomatoes with their liquid, and beer. Bring to a boil. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese; continue cooking until cheese is melted and chili is thoroughly heated. Makes 10 1-cup servings.

Heat the oil in a large soup pot. Saute the onions over moderate heat until translucent, 3 or 4 minutes. Add the garlic and saute until the onion is lightly golden, another 3 or 4 minutes. Add the remaining ingredients and bring to a simmer. Mash some of the beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes.

Cut the spinach into very thin strips (chiffonade). Divide among 4 shallow soup or pasta bowls and top with the dill. Set aside. In a saucepan, heat the chicken broth over medium heat and add the lemon juice and zest and the chicken. Cover and poach for 2 to 3 mintues, until the chicken is white and cooked through. Remove the chicken with a slotted spoon and divide evenly among the bowls. Ladle the broth over the chicken and season with pepper. Top with the Parmesan shards and nutmeg and serve immediately.

Fill a large stock pot 3/4 full with water - use filtered, if possible. Turn heat on to medium high. Rinse chicken breasts under cold water and place into pot. Slice carrots and celery. Dice onions. Prepare garlic and grate ginger. Cube sweet potatoes. Add prepared ingredients to stock pot along with bay leaf, some black pepper, some sea salt, and cayenne pepper. Bring to a boil and allow to simmer for at least 20 minutes. Test chicken to be sure it's cooked through and test sweet potatoes to be sure they are fork tender. Remove chicken breasts and cut into cubes. At this point, you may add the chicken back into the soup or reserve to the side so that people can add as much chicken to …

In a stockpot, combine the broth, peppers, opnions, lemon juice, lemon zest, cayenne and cinnamon and bring to a boil over high heat. Reduce heat and simmer, partially covered, for about 30 minutes, until thickened and full-flavored. Cool slightly. In a food processor, fitted with the metal blade, puree the soup. Alternatively, puree with an immersion blender. Return to the pot, add the cilantro and gently reheat. Serve immediately.

In a medium stockpot heat the broth over medium heat and saute the onion and garlic until tender. Add the tomatoes and their juice, orange juice, orange zest, cinnamon, nutmeg, ginger and salt and pepper. Bring to a boil over high heat, reduce to medium-high and simmer partially covered for about 30 minutes. Cool slightly. Puree, using an immersion blender or food processor fitted with a metal blade. Reheat, garnish with the mint and serve immediately.

In a medium-sized stockpot, heat 2 tablespoons broth over medium heat and saute the onion, celery, carrots and garlic for 3 to 5 minutes, until the onions are translucent.

In a saucepan, combine the lentils, 1 1/2 cups of beef broth, 1 tbsp garlic and the thyme and bring to a boil over high heat. Reduce the heat, cover and simmer for 30 to 45 minutes, until the lentils are tender. Set aside. In a skillet, heat 2 tbsp broth over medium heat. Add 2 tbsp garlic and the onion and cook for 5 to 6 minutes. Add the sage and cook for 30 seconds. Add the lentils and any cooking liquid, the tomato paste, cloves and the remaining 1 cup of beef broth. Reduce the heat to medium low and simmer for 10 to 15 minutes, until thick yet soupy. Add the sausage and heat for 2 to 3 minutes. Stir in the final 1 tbsp …

Ina medium soup pot, heat 2 tbsp broth over medium-high heat. Add the onion and saute for about 5 minutes, until translucent. Add the garlic, jalapeno, oregano, cayenne, cumin and cloves. Saute, stirring occasionally, for about 3 minutes, umtil fragrant. Add the beans, lime juice and remaining 1 1/2 cups broth and bring to a brisk simmer. Reduce the heat and simmer gently, covered, for 30 minutes. Add the chicken, adjust the seasonings, and heat through. Add the cilantro and stir gently. Ladle into soup bowls, garnish with Parmesan cheese and serve immediately.