New Year and New Recipes

I looked thru my Lion House recipe book and these recipes stuck out to me. So here goes, hope everyone enjoys.

Black Bean Soup
1 TBS vegetable iol
1cup chopped onions
2 cloves garlic, minced
2 cans (15 oz each) black beans, drained
1/2 cup water
1 1/2 teaspoons cumin
1 drop hot pepper sauce
1 can (14 1/2 oz) chopped stewed tomatoes, undrained
1 can (10 1/2 oz) low-sodium chicken broth
1 can (4 oz) chopped mild green chilies, undrained
1 TBS lemon juice
1/4 cup low-fat plain yogurt

In a large heavy saucepan over medium heat, saute onions and garlic in vegetable oil until translucent. Add 1 cup of the beans and mash with a potato masher. Stir in remaining beans, water, cumin, hot pepper sauce, tomatoes with liquid, chicken broth, and chilies with liquid. Bring mixture to a boil. Reduce heat; cover and simmer for 15 minutes to blend flavors. Remove soup from heat and add the lemon juice. Ladle into bowls and top each with a dollop of yogurt. Makes 4 servings.

Super Hamburger Soup

1 1/2 pounds extra-lean ground beef
2 onions, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
2 cans (14 1/2 oz each) chopped stewed tomatoes, undrained
1 can (6 oz )tomato paste
4 cups water
4 med carrots, sliced
2 large potatoes, diced
1 can (16 oz) corn, undrained
1 can (15 oz) red kidney beans, undrained
1 can (15 oz) baby lima beans or garbanzos, undrained
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 zucchini, sliced

Cook ground beef, onions, celery, and green pepper in a large pot until meat is brown and crumbly and onion is translucent. Drain. Add tomatoes with liquid, tomato paste, water, carrots, potatoes, corn, kidney beans, lima beans or garbanzos, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, about 20 minutes. Add zucchini and cook another 10 to 15 minutes or until vegebables are tender. Makes 12 servings.
Note: experiment with herbs such as basil, marjoram, thyme, and bay leaves for a more flavorful broth.


Garlic Chicken and Mushrooms

1/4 cup flour
1/4 teaspoon pepper
1 lb skinless boneless chicken breast halves
1 TBS olive oil
6 cloves garlic, peeled and left whole
3/4 lb small fresh mushrooms, halved
1/4 cup balsamic vinegar
3/4 cup low-sodium chicken broth
1 bay leaf
1/4 teaspoon dried thyme

Mix flour and pepper. Dredge chicken breasts in flour mixture, coating on all sides. In a large, heavy frying pan, preheat olive oil over medium heat for 1 to 2 minutes. Place chicken in pan and cook on one side until golden brown. Turn pieces over and add garlic cloves and mushrooms to pan. Cook an additional 3 to 4 minutes, stirring gently for even heating but not turning chicken over again.
In a small bowl, combine balsamic vinegar, chicken broth, bay leaf, and thyme. Pour over chicken in pan; cover and cook over medium-low heat, stirring occasionally, until chicken is fork tender. Remove and discard bay leaf and garlic cloves. Remove chicken and keep warm. Continue cooking liquid in pan, stirring frequently, until it thickens to desired consistency. Pour sauce and mushrooms over chicken. Makes 4 servings.