White Bean Soup

Ingredients

2 tsp olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 tsp dried oregano
1 can (14.5 oz) vegetable broth
1 can (19 oz) white beans, rinsed and drained
1 1/2 tsp fresh lemon juice
salt and pepper
2 Tbsp freshly grated Parmesan, for serving

Directions

In a medium saucepan, heat oil over medium. Add scallions, garlic and oregano; cook, stirring frequently, until scallions begin to soften, about three minutes.

Stir in broth and beans; cook until heated through., about 5 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving sprinkle with parmesan cheese. Serves 2

Store in an airtight container in the refrigerator up to 3 days.

Tortilla Soup with Black Beans

Ingredients:
1 Tbsp Olive Oil
4 Garlic cloves, minced.
1 tsp chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained.
1 can (14.5 oz) chicken broth.. I use reduced sodium broth
1 10oz pack corn kernels
Salt & Pepper
1 Cup crushed tortilla chips (optional)
1 Tbsp fresh lime juice, save the extra limes for serving

Directions:
In a large pan heat oil on medium. Cook garlic and chili powder for about one minute. Add tomatoes WITH juice, beans, broth, corn and 1 cup water. Salt and pepper to taste

Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until soft, about two minutes. Remove from heat and stir in lime juice.

Serve with lime wedges and chips, optional.

Butternut Squash Soup

Ingredients:
2 small butternut squash, peeled (or 1 lg)
Nutmeg (to taste)
1 tbsp unsalted butter
1 onion, chopped
6 1/2 cups chicken stock
1/4 cup tomato soup (for color)
1 tbsp sugar
Balsamic vinegar
Heavy Cream


Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash,stock & tomato soup. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Use broth & cream to help puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper to taste. Add a splash of balsamic vinegar. Serve.

Note: You can add more or less cream to have a thicker or thinner texture