Page 55 - Harnett Life Winter 2018

Tex-Mex Bean and German Potato Salad Soup
Butternut Squash Stew Prep time: 15 minutes
Prep time: 30 minutes Cook time: 15 minutes
Cook time: 10 minutes Servings: 4
Servings: 4 1 cup chopped onion
Stew: 1 cup chopped red bell
1 can (15 ounces) READ pepper
Southwestern 1 tablespoon olive oil
Bean Salad, divided 2 cans (15 ounces each)
1 teaspoon ground cumin READ German Potato
1/4-1/2 teaspoon chipotle chili powder Salad, chopped
1 clove garlic, chopped 1 bottle (12 ounces) light
2 cups cubed or chopped butternut beer
squash, fresh or frozen (about 3/4 cup reduced-sodium, fat-
1/2- free chicken broth
3/4-inch pieces) 6 ounces (1 cup) diced
1 can (14 1/2 ounces) no-salt-added ham, smoked turkey or
diced tomatoes sliced smoked sausage
1 1/2 cups low-sodium vegetable or (optional)
chicken 1/2 teaspoon salt (optional)
broth 1/4 teaspoon pepper
1 teaspoon lime zest, plus additional 1 tablespoon chopped
for garnish (optional) parsley
Chipotle-Lime Crema rye croutons (optional)
chopped cilantro (optional) crumbled bacon
Chipotle-Lime Crema: German Potato Salad Soup (optional)
1/4 cup plain nonfat yogurt or sour Add remaining bean salad to large saucepan. Stir in In Dutch oven or 3-quart saucepan
cream butternut squash, tomatoes, broth, over medium heat, cook onion and
1 teaspoon lime zest pureed bean salad mixture and lime zest. Bring to boil. bell pepper in oil until onion starts
1/8 teaspoon chipotle chili powder Reduce heat and simmer 10 minutes, to brown, 5-7 minutes, stirring
To prepare stew: Place half of canned bean or until squash is tender and stew reaches occasionally.
salad, cumin, chili powder and garlic into desired thickness. Add potato salad, beer, broth and
bowl of To prepare crema: In small bowl, combine yogurt, lime meat, if desired, and stir to combine.
food processor. Puree until blended but still zest and chili powder. Bring to boil, reduce heat and simmer,
slightly chunky. Serve topped with Chipotle-Lime Crema, cilantro and uncovered, 10 minutes, stirring
lime zest, if desired. occasionally. Add salt, if desired,
Rustic Vegetable Beet Soup pepper and parsley.
Serve topped with rye croutons and
Prep time: 30 minutes Tex-Mex Bean and Butternut Squash Stew bacon, if desired.
Cook time: 15 minutes
Servings: 6
1 jar (16 ounces) Aunt Nellie’s
Whole
Pickled Beets, drained
2 tablespoons olive oil
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium sweet potato, peeled and
chopped
2 large cloves garlic, minced
2 zucchinis (about 5 ounces each),
coarsely chopped
2 cans (about 14 ounces each)
vegetable broth
1 teaspoon seasoned salt (optional)
1 can (15 1/2 ounces) chickpeas,
drained and rinsed
salt, to taste
pepper, to taste
2 tablespoons finely chopped fresh
parsley
2 tablespoons finely chopped fresh dill
Gremolata (optional)
Gremolata:
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
2 cloves garlic, minced
1 teaspoon grated lemon peel
Coarsely chop beets; set aside.
In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic.
Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until
vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.
To prepare Gremolata: In small bowl, combine all ingredients. Page 55
Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.