CREAMY PUMPKIN, KALE & BEAN SOUP

1 C beans (15 beans mix)
1 bunch of kale
1 can of pumpkin
1 onion
1 can evaporated milk
vegetable oil spray
salt and pepper to taste

Wash beans and soak for 8 hours. Discard soaking water. Cover beans with water and boil until tender (about 1 hour). Set aside beans, reserving bean broth.

Wash and destem kale. Spray a large pot with vegetable oil spray. Add kale and 1/2 inch of water. Cover and cook over medium high heat just until tender, stirring often and adding more water as needed. Set aside kale, reserving the vegetable broth.

Peel onion and leave whole. Spray a small microwave safe cooking dish with vegetable oil. Add onion, cover loosely and microwave on high for 5 - 10 minutes. Allow to cool some then chop coarsely with kitchen shears.

Add evaporated milk to blender. Add onion and blend till smooth.

Set aside half of onion/evaporated milk mixture (leaving the other half in the blender). Add half of kale to blender. Blend until finely chopped. Repeat with remaining kale and onion/evaporated milk mixture.

Add kale mixture to a large pot. Add bean broth and vegetable broth from cooking the kale. Add pumpkin, stirring well. Add salt and pepper to taste. Simmer for about 3 minutes over medium heat, stirring often. Add beans and simmer for 2 minutes.

For the best flavor prepare a day ahead.

CHALUPA SOUP

This soup is wonderful the day it's made but loses a lot of flavor overnight!

1 lb. dried pinto beans
1/2 lb. eye of round steak, cut in bite sized pieces
vegetable oil spray
1 medium onion, chopped
2-3 cloves garlic, pressed
1 jalapeno, seeded & chopped
1/2 tsp. cumin
1 cup grated Mexican style 4 cheese
1 14.5 oz. can diced tomatoes
corn tortillas, torn into bite sized pieces
salt & pepper to taste

Wash beans and soak for 8-12 hours. Discard soaking water. Coat skillet with vegetable oil spray. Lightly brown steak over high heat. Cover beans with water, add steak, onion, garlic, jalapeno and cumin. Simmer till beans are tender. Add cheese, stirring till melted. Add drained tomatoes and bring to a simmer for 1-2 minutes. Place tortillas in serving bowl and add soup to bowl and serve. Enjoy!

ANDREA'S VERY TASTEY MACKEREL

Your friends might think you've been slaving for hours in your kitchen, but this comforting, hearty and delicious stew is done in less than 15 minutes.

Note: This recipe makes less than a quart so it may be necessary to double or triple the recipe.


15 oz. can mackerel, well drained
2 4 oz. cans no added salt tomato sauce
1 small to medium onion,
2-3 tsp., or more dried parsley
coarsely ground black pepper
1 tbsp. extra-virgin olive oil
6 drops Tabasco, or to taste
vegetable oil spray

Peel onion and leave whole. Place onion in microwave safe cookware, covered. Microwave for about 5 minutes (depending on size of onion and how your microwave cooks). Chop the onion -- easily accomplished by using kitchen shears to chop the onion, in a large coffee mug.

Spray a small saucepan with vegetable oil spray. Add tomato sauce and mackerel. Gently flake mackerel into bite sized pieces. Add parsley, black pepper, olive oil and Tabasco. Heat over low heat, stirring frequently. Cover with lid in between stirrings. Simmer for 2-3 minutes before serving. Enjoy!

ANDREA'S LENTIL & EGGPLANT SOUP

This is such a comforting soup to eat on a cold winter day. It's one of my most favorites!

1 lg. eggplant, peeled & cubed
1 onion peeled, microwaved whole
3 cloves garlic, pressed
1 cup lentils, washed & microwaved
8 oz. no added salt tomato sauce
Cavender's Greek Seasoning
5 - 10 dashes Tabasco
1 Tbsp. Balsamic vinegar
coarsely ground black pepper
extra-virgin olive oil
homemade organic wheat bread

Cover eggplant with water, add garlic and simmer until tender. Remove eggplant to a plate to cool. Then puree eggplant and onion in some of the eggplant broth. Return eggplant to pot containing remainder of the broth.

Stir in tomato sauce, balsamic vinegar, olive oil, Tabasco, black pepper and Cavender's.

Simmer uncovered for about 10 minutes or until thickened. Add microwaved lentils and simmer 5 more minutes.

Toast bread (if preferred). Drizzle 1 tsp. olive oil on bread. Ladle soup over the bread and serve.