15. Country Vegetable Chowder

This recipe is from Not Your Mother's Weeknight Cooking. I was looking for something quick. I had some fresh spinach in the refrigerator so I thought I'd give this a try.

Country Vegetable Chowder

Prep Time:15 min
Cook time: About 15 min.

2 tablespoons unsalted butter
2 medium-size leeks, washed, white part only, thinly sliced into rounds, then cut in half
2 tablespoons all purpose flour or whole wheat flour
2 stalks celery, diced
3 new potatoes, diced
1 teaspoon dried crumbled herbs, such as basil, thyme, or Italian blend
2 cups chicken or vegetable broth
114.5 oz can diced tomatoes, undrained
1 16 oz package frozen baby lima beans, thawed
6 oz fresh baby spinach leaves (about 3 large handfuls)
1 ½ cups half and half or plain soy milk

1. melt the butter in a large saucepan or Dutch oven over medium heat and sauté the leeks until limp, about 8 minutes. Sprinkle the leeks with flour and cook, stirring, for 30 seconds. Add the celery, potatoes, herbs, broth, and tomatoes and their juice. Increase the heat to high and bring to a boil. Reduce the heat, partially cover, and simmer for 20 minutes, until the vegetable are tender.


2. Add the lima beans, spinach, and half and half. Season with salt and simmer for 10 minutes, until steaming hot. Serve immediately.


Changes and Shortcuts: We don't like lima beans, so I substituted a can of drained and rinsed white beans. For the items that gave a choice, I used white flour, oregano (couldn't find my basil!, chicken broth, and half and half. I also added pepper and Mrs. Dash.


Results:I felt that this soup need something else. I think carrots would have been better than the beans and spinach. All in all, not bad.


Keeper? I don't think so.

36. Tuscan Chicken Stew

I’m not sure a stew is considered a soup, but this recipe was in my Cooking Light Soup cookbook so I decided to give it a whirl.

Tuscan Chicken Stew

½ teaspoon dried rosemary, crushed
½ teaspoon salt
¼ teaspoon black pepper
1 lb. skinless, boneless, chicken breast, cut into 1 inch pieces
2 teaspoons olive oil
2 teaspoons bottled minced garlic
½ cup fat-free, less sodium chicken broth
1 16 oz can cannellini beans or other white beans, rinsed and drained
1 7 oz bottle roasted red bell peppers, drained and cut into ½ inch pieces
3 ½ cups torn spinach

Combine first 4 ingredients, and toss well. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken mixture and sauté 3 minutes. Add garlic and sauté 1 minute. Add broth, beans, and bell peppers, bring to a boil. Reduce heat, and simmer 10 minutes or until chicken is done. Stir in spinach, and simmer 1 minute. Yield: 4 1 cup servings

Changes and Shortcuts: Yesterday, I cut up the chicken, tossed it with the rosemary, salt, and pepper. I put it in a covered container in the refrigerator so it was all set to go tonight when I got home from work. While that was cooking, I was able to rinse and drain the can of beans and chop the red peppers.

Results: This was very easy to make and very good. It didn’t have much liquid to it, so maybe I would add a little extra broth the next time.

Keeper? YES!