Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 2:40

Categories: Soup

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3    cups dried pinto beans

3    slices bacon — diced

3    medium onion — finely chopped

6    cloves garlic — minced

2    teaspoons Spanish smoke paprika

8    cups chicken stock

2    each bay leaves

2    teaspoons salt

½    teaspoon black pepper

Sort and wash beans; place in a large saucepan. Cover with cold water to 2-inches above beans, bring to a boil. Cook 2 minutes and remove from heat. Cover and let stand for 1 hour. Drain.

In a clean large saucepan; add bacon and sauté over medium heat until crisp. Add onion, garlic and sauté until translucent. Add paprika and cook for 30 seconds. Stir in beans, chicken stock, and bay leaves; bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until beans are tender. Season with salt and pepper. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:30

Categories: Soup

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1    pound mushroom — sliced

1    medium onion — diced

3    stalks celery — diced

2    cloves fresh garlic — finely chopped

4    tablespoons whole butter

4    tablespoons flour, all-purpose

1 ½    teaspoons chicken bouillon

¼    teaspoon white pepper

1 ¼    quarts water

1    cup heavy cream

In a medium sauce pan, sauté garlic in butter. Add onions and celery, cook until soft. Add mushrooms, cook until soft. Add flour and mix well, cook for 5 minutes over medium heat, stirring constantly. Add water and chicken bouillon and mix well. Bring to a boil. Using a hand held mixer, blend until smooth. Bring to the boil. Add heavy cream and white pepper.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:45

Categories: Soup

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4    tablespoons butter

1    large onion — diced small

3    stalks celery — diced small

2    medium carrots — diced small

2    medium potatoes — 1/2″ cubes

16    ounces garbanzo beans, canned

16    ounces kidney beans, canned

14 ½    ounces tomato puree

2    quarts water

1    tablespoon salt

1    tablespoon basil

2    tablespoons sugar

2    each beef bouillon cube

2 ½    cups elbow macaroni — cooked

In a medium size stock pot, melt butter over medium high heat. When butter is bubbling add onions, celery, carrots, and potatoes. Cook until tender. About 15 minutes. Add garbanzo, kidney, garlic and tomato puree. Add water and cook over medium heat for 30 minutes.

Add cooked pasta and seasonings. Cook until soup thickens. About 10 minutes. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 10 Preparation Time: 0:30

Categories: Soup

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1    bunch broccoli

4    tablespoons butter

6    tablespoons flour

5    cups chicken broth

    salt and pepper

½    cup heavy cream

½    cup milk

¼    teaspoon nutmeg

dash cayenne pepper

Trim off the top flower clusters off the bunch of broccoli. Set aside separately for garnishing the soup. Cut the rest of the broccoli into 2-inch pieces.

Meanwhile in a large sauce pan, bring 2 quarts of water to the boil. Add the broccoli flowerets to the boiling water and cook until tender. About 5 minutes. Using a slotted spoon remove the broccoli pieces and set aside. Repeat process for the remaining broccoli pieces.

In a separate medium sauce pan melt the butter and add the flour, stirring with a wire whisk. Mix well. Stirring rapidly, add the chicken broth. Over medium heat, stir and cook the mixture until thicken and smooth. Add the broccoli pieces and simmer for 10 minutes, stirring occasionally.

Using a hand held mixer, blend until smooth. Bring to the boil. Salt and pepper to taste. Add the broccoli flowerets, heavy cream, milk, nutmeg, and a dash of cayenne pepper.

Serve hot.