Month: March 2008

Creamy Peanut Soup

This can be either be made as a creamy pureed soup or left with chunks as a vegetable stew.


2 cups chopped Onion
1 tbsp vegetable oil
1/2 tsp Cayenne or other ground chilies
1 tsp grated peeled fresh ginger
1 cup chopped carrots
2 cups chopped sweet potatoes
4 cups vegetable stock or water
2 cups tomato juice
1 cup smooth Peanut butter
1 tbsp Sugar
Finely chopped scallions (green onions)
Finely chopped roasted peanuts


Sauté Onion in oil until it is translucent. Stir in Cayenne and ginger. Add carrots and sauté a couple minutes more. Mix in potatoes and stock, bring to a boil, simmer for 15 minutes or (until the vegetables are tender). Puree the vegetables with tomato juice in a blender or food processor. Return the puree to the pot. Stir in the Peanut butter until smooth. Check sweetness and add Sugar if necessary. Reheat gently, using a heat diffuser if necessary to prevent scorching. Add more water, stock, or tomato juice to make a thinner soup if desired. Serve topped with plenty of chopped scallions and chopped roasted peanuts.

Beef & Bean Soup

Beef and Beef Soup - Photo by Jennifer ChieraHere’s another great recipe that I made last night.  It was delicious, and very filling!


2 TBSP Vegetable Oil
1 Large onione, finely chopped
2 Garlic cloves, finely chopped
1 Green Bell Pepper, seeded and sliced
2 Carrots, sliced
12 oz can black eyed peas
1 Cup Fresh ground beef
1 Tsp each ground  cumin, chili powder, chili powder & paprika
1/4 head of cabbage, peeled and chopped
8oz tomatoes, peeled, and chopped
2 1/2 cups beef stock
salt & pepper


Heat oil in a large pan over med. heat.  Add the onion and garlic and cook, stirring frequently for 5 minutes, or until softened.  Add the bell pepper and carrots and cook for an additional 5 minutes.

Meanwhile, drain the peas, reserving the liquid from the can.  Place 2/3 of the peas, reserving the remainder, in a food processor or blender with the pea liquid and process until smooth.

Add the ground beef to the pan and cook, stirring constantly to break up any lumps, until browned.  Add the spices and cook, stirring for 2 minutes.  Add the cabbage, tomatoes, stock, and pureed peas and season to taste with salt and pepper.  Bring to a boil, then reduce the heat, cover, and let simmer for 15 minutes, or until the vegetables are tender.

Stir in the reserved peas, cover, and simmer for an additional  5 minutes.  Ladle and serve.

Pork Chili Soup

pork chili soup photo by jennifer chiera

 This pork chili soup recipe was delicious.  I just made it for dinner tonight, and it was a big hit.


2 tsp Olive Oil
1 lb fresh, lean ground pork
1 onion finely chopped
1 celery salk, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 pablano pepper, cored, seeded, and chopped
2-3 garlic cloves, finely chopped
6 oz can tomato paste
14 oz can diced tomatoes
2 14 oz cans chicken, or other meat stock
1 tsp corriander
1-2 tsp cumin
1 tsp oregano
2 tsp mild chili powder, or to taste
salt & pepper
fresh cilantro to garnish
sour cream to serve


Heat oil in a large sauce pan over med. high heat.  Add pork and season with salt and pepper.   Cook until the pork is no longer pink, stirring frequently.  Reduce heat to med. and add the onion, celery, red bell pepper, pablano pepper, and garlic.  Cover pot and continue to cook for about 5 minutes, stirring occasionally, until the onion is softened.

Add the tomato paste, tomatoes, and the stock.  Add the corriander, cumin, oregano, and chili powder.  Stir to combine.

Bring to a boil, then reduce to low heat.  Cover and simmer for 30-40 minutes.  Adjust seasonings if necessary to taste.

Serve chili soup in a bowl and garnish with cilanto and a dollop of sour cream.