Worker Bee gave me a Williams-Sonoma cookbook called Soup & Stew for my birthday. I am dreaming of tackling some of these recipes.
On Thursday I'll be making Manhattan Clam Chowder for the first time, straight from this book.
Doesn't this look delicious? I have wanted to make Boeuf Bourguignon since seeing Julie and Julia this summer. I think I can make this.
How about something different? Celery Root-Potato Puree? Sounds hearty! If you've never tried celery root it has a delicious mild celery taste.
The recipe box was Sewing Bee's when she was in high school.
I love how her name is written on the bottom in red nail polish.
What kind of soup did I make tonight? Taco Soup - perfect for a weeknight. Here's that recipe -
3-14 oz. cans fat-free chicken broth
1-4 oz. can diced Ortega chilies
1 can Stagg Ranchero chili beans
1-15 oz. can of each of the following beans: red kidney beans, black beans, and pinto beans1-14 oz. can Mexican-style crushed tomatoes (diced is okay too)
2-3 zucchini squash, chopped
1-2 yellow summer squash, chopped
1 cup diced carrots (I use my hand chopper for the carrots, celery, and onion)
1 cup diced celery
1 cup chopped onion
2 tsp. taco seasoning
Place ALL ingredients in a soup pot and cook gently for 30 minutes. Serves 6-8.
You can garnish with any or all of the following:
shredded cheddar, jack or blend of Mexican cheeses
chopped black olives
sliced green onions
crushed tortilla chips
Also great to have with a salad and corn bread.
Hope you have a cozy evening and can come by again for some warm delicious soup!