Chili con Carne

Chili con Carne

All You MAY 2011

• Yield: Serves 10
• Cook time:7 Hours
• Prep time:20 Minutes
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Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 1/2-inch cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 ounces hot Italian sausage, casings removed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 jalapeños, seeded, finely chopped

• 2 tablespoons chili powder
• 1 tablespoon plus 1 tsp. cumin
• 2 teaspoons dried oregano
• 1/2 cup beer
• 2 14.5-oz. cans diced tomatoes
• 1 15.5-oz. can dark red kidney beans, drained and rinsed
• 1 15.5-oz. can black beans, drained and rinsed

Preparation

1. Warm oil in a large skillet over high heat. Season beef with salt and pepper. Sauté meat until no pink remains, 3 minutes. Transfer to slow cooker.

2. Add sausage to skillet; sauté until browned, 3 minutes. Transfer to slow cooker. Add onion, garlic and jalapeños to skillet; sauté for 2 minutes. Add chili powder, cumin and oregano; sauté for 1 minute. Transfer to slow cooker. Pour beer into skillet; bring to a boil, stirring. Pour into slow cooker.

3. Stir tomatoes and both kinds of beans into slow cooker. Cover and cook on low for 7 hours. Serve hot, with toppings such as scallions, sour cream and shredded Cheddar.

Creamy Corn Chowder

Creamy Corn Chowder

This rich corn chowder recipe gets bold flavor from bacon. It's loaded with veggies, making it a hearty option for a quick weeknight supper.

All You NOVEMBER 2007

• Yield: 8 Servings
• Cook time:30 Minutes
• Prep time:15 Minutes
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Ingredients

• 6 slices bacon, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 medium red bell pepper, seeded and chopped
• 3 medium red potatoes, diced
• 1 (1 lb.) bag frozen corn kernels, thawed

• 1 teaspoon dried thyme
• Salt and pepper
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 bay leaf
• 1 cup half-and-half

Preparation

In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.

Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.

Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.

Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.

Remove bay leaf and stir in half-and-half. Cook until warmed through.

Old- Fashioned Chili

Old-Fashioned Chili

Thise easy slow-cooker chili recipe costs just under $2 per serving, making it a budget-friendly option for busy weeknights.

All You DECEMBER 2006

• Yield: 4 Servings
• Cook time:8 Hours
• Prep time:5 Minutes
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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 tablespoons chili powder
• 1 pound ground beef

• Salt and pepper
• 1 (28 oz.) can chopped tomatoes, with liquid
• 1 (19 oz.) can red kidney beans, drained
• C heese, jalapeño chiles, onions and sour cream, optional

Preparation

In a large skillet, warm oil over medium-high heat. Add onion and chili powder. Cook, stirring often, until softened, 3 to 5 minutes. Add beef, salt and pepper and cook, stirring, until crumbly and no longer pink, about 5 minutes. Transfer contents of skillet to a slow cooker.

Add tomatoes and beans. Stir well, cover and cook on low for 8 hours. Top chili with condiments such as shredded cheese, sliced jalapeños, diced onions and sour cream.

Turkey Soup with Rice

"On chilly days, this warms your soul, without all the guilt of a cream-based soup." --Rachel Carver, 32, Sanford, N.C.

All You NOVEMBER 2013

• Yield: Serves: 4
• Cook time:40 Minutes
• Prep time:10 Minutes
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Ingredients

• 3/4 cup brown rice
• 2 tablespoons vegetable oil
• 2 carrots, chopped
• Salt and pepper
• 2 cloves garlic, minced
• 1 pound ground turkey

• 3 3/4 cups low-sodium chicken broth
• 2 cups chopped kale
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoons finely chopped fresh parsley

Preparation

1. In a saucepan, bring rice and 1 1/2 cups water to a boil over high heat. Cover; reduce heat to low. Simmer until rice is still just slightly firm, about 30 minutes.

2. Warm oil in a large saucepan over medium heat. Add carrots, season with salt and cook, stirring occasionally, until almost tender, about 3 minutes. Add garlic; sauté 30 seconds. Transfer carrot mixture to a bowl. Add turkey to saucepan. Season with salt and pepper. Cook, stirring to break up chunks, until no longer pink, about 5 minutes.

3. Add broth, rice, carrot mixture, kale, garlic powder and onion powder to pan. Taste and season with salt and pepper. Stir and bring to a boil over high heat. Reduce heat to medium and simmer until rice is tender, about 5 minutes. Sprinkle with parsley and serve.

Black Bean Soup with Shredded Pork

This heartier version of black bean soup gets added protein with the addition of shredded pork.

All You MARCH 2009

• Yield: 8 Servings
• Cook time:6 Hours
• Prep time:10 Minutes
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Ingredients

• 1 pound dried black beans, rinsed and picked over
• 2 bone-in center-cut pork chops (about 1 1/4 lb.)
• 2 slices bacon, chopped
• 1 onion, finely chopped

• 2 cloves garlic, finely chopped
• 1 tablespoon chopped canned chipotle chilies in adobo plus 1 Tbsp. adobo sauce
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt

Preparation

Combine 6 cups water, beans, pork chops, bacon, onion, garlic, chilies, adobo, cumin and salt in slow cooker. Cook on low until beans are tender and pork chops are falling apart, 4 to 6 hours.

Remove and discard bacon. Cut pork away from bones. Discard bones and shred meat. Add meat back to slow cooker with beans. Season with additional salt and serve.

Chicken with Herbed Dumplings

Chicken with Herbed Dumplings

All You SEPTEMBER 2009

• Yield: Serves 4
• Cook time:4 Hours, 30 Minutes
• Prep time:30 Minutes
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Ingredients

• Chicken:
• 1 whole chicken (3 1/2 to 4 lb.)
• 2 carrots, cut into 2-inch pieces
• 1 celery rib, cut into 2-inch pieces
• 1 onion, quartered
• 1 bay leaf
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• Salt and pepper

• Dumplings:
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh herbs, such as thyme and oregano
• 2 tablespoons unsalted butter
• 1 large egg
• 1/2 cup milk

Preparation

1. Make chicken: Put first five ingredients in slow cooker. Pour in 6 cups cold water. Cover and cook on high until chicken is tender, about 3 1/2 hours. Remove chicken from cooker and set aside. When cool, remove meat and shred into large pieces.

2. Strain cooking liquid and set aside. Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth. Add cooking liquid to pan, increase heat to high, bring to a boil and whisk until smooth and slightly thickened. Return sauce and chicken to slow cooker. Season with salt and pepper.

3. Make dumplings: In a small bowl, combine flour, baking powder, salt and herbs. Add butter and use fingertips or a pastry cutter to work butter into dry ingredients until mixture resembles coarse crumbs. Whisk egg and milk to blend, then stir into flour mixture to form a sticky batter. Drop batter by tablespoon into cooker. Cover and cook on high until dumplings are fluffy, about 1 hour.

White Bean, Sausage and Spinach Soup

White Bean, Sausage and Spinach Soup

All You NOVEMBER 2011

• Yield: Serves 6
• Cook time:45 Minutes
• Prep time:15 Minutes
• Total:45 Minutes
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Ingredients

• 1 tablespoon olive oil
• 1 14-oz. turkey kielbasa or other smoked sausage, cut into 2-inch pieces
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped

• 3 cups low-sodium chicken broth
• 2 15-oz. cans cannellini beans, rinsed and drained
• 4 cups baby spinach
• Salt and pepper

Preparation

1. In a pot, warm olive oil over medium heat. Add sausage and cook, stirring, until browned all over, about 5 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbsp. of fat from pot. Add onion and garlic, and cook, stirring often, until soft, about 3 minutes.

2. Return sausage to pot and add chicken broth, 3 cups water and beans. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in spinach until wilted, 1 to 2 minutes. Season with salt and pepper and serve hot.

Mexican Meatball Soup

Mexican Meatball Soup

Mexican Meatball Soup combines favorite Mexican flavors, veggies, and hearty meatballs. Kick this soup up a notch by using a can of diced tomatoes with chiles to add more south-of-the-border flavor to this one-dish meal.

All You FEBRUARY 2014

• Yield: Serves: 4
• Cook time:32 Minutes
• Prep time:20 Minutes
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Ingredients

• 8 ounces ground chuck
• 1/2 cup plain bread crumbs
• 2 cloves garlic, minced
• 1 large egg
• Salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin

• 1 tablespoon olive oil
• 6 cups low-sodium chicken broth
• 2 medium carrots, cut into 1/4-inch-thick rounds
• 1 medium zucchini, cut in half lengthwise, then sliced into 1/4-inch-thick half-moons
• 1 14-oz. can diced tomatoes, drained
• 1/2 cup long-grain white rice
• 1/4 cup chopped fresh cilantro

Preparation

1. Combine beef, bread crumbs, garlic, egg, 1/2 tsp. salt, chili powder, cumin and 2 Tbsp. water in a large bowl. Shape into about 18 1-inch balls.

2. Warm oil in a pot over medium-high heat. Working in batches, if necessary, brown meatballs on all sides, 3 to 4 minutes total (you don't have to cook them through).

3. Carefully add broth. Bring to a boil over high heat. Stir in carrots, zucchini, tomatoes and rice. Return to a boil, then cover, reduce heat to medium-low and simmer until rice and meatballs are cooked through, about 20 minutes. Season with salt, stir in cilantro and serve.

Vegetable-Lentil Soup

Vegetable-Lentil Soup

After a hectic day at work, hearty bowlfuls of Vegetable-Lentil Soup await you in the slow cooker.

All You APRIL 2013

• Yield: Serves: 6
• Cook time:6 Hours
• Prep time:15 Minutes
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Ingredients

• 2 cups dried lentils, rinsed and picked over
• 1 14-oz. can diced tomatoes
• 3 carrots, cut into 1/4-inch rounds
• 3 ribs celery, cut into 1/4-inch pieces
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped

• 1/2 teaspoon dried oregano
• 5 cups low-sodium vegetable broth
• Salt and pepper
• 1 tablespoon red wine vinegar
• 1/4 cup chopped fresh parsley
• Grated Parmesan, optional

Preparation

1. Stir together lentils, tomatoes, carrots, celery, onion, garlic, oregano, broth and 2 cups water in a slow cooker. Cover and cook on low until lentils and vegetables are tender, about 6 hours. Remove 2 cups; place in a blender. Let cool for about 5 minutes. Puree mixture; return to slow cooker.

2. Season soup with salt and pepper. Stir in red wine vinegar and serve, sprinkling each bowl with parsley and passing grated Parmesan at the table, if desired.

Spaghetti Minestrone

In just over 30 minutes, you can make homemade Spaghetti Minestrone. This hearty soup can easily be made ahead of time. Just warm on the stove before serving on busy weeknights.

All You SEPTEMBER 2013

• Yield: Serves: 6
• Cook time:20 Minutes
• Prep time:15 Minutes

Ingredients

• 2 tablespoons olive oil
• 1 carrot, diced
• 1 onion, chopped
• 2 ribs celery, thinly sliced
• 1 clove garlic, minced
• 6 cups low-sodium chicken broth
• 1/2 cup canned white beans, rinsed and drained
• 12 green beans (about 2 1/2 oz.), cut into 1/4-inch pieces

• 1 cup small cauliflower florets
• 1 1/2 cups cooked spaghetti, chopped
• 1 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
• 1 cup canned diced tomatoes, drained
• 2 tablespoons fresh parsley, chopped
• Salt and pepper
• Grated Parmesan, for garnish

Preparation

1. Warm oil in a large pot over medium-high heat. Add carrot, onion and celery; cook, stirring often, until softened, 3 to 5 minutes. Add garlic; sauté 1 minute. Pour in broth, increase heat to high and bring to boil. Add both types of beans. Cover, reduce heat to low and simmer 5 minutes.

2. Add cauliflower, spaghetti, zucchini and tomatoes. Cook until vegetables are tender, about 8 minutes. Add parsley; season with salt and pepper. Garnish with Parmesan.

Tortellini and White Bean Soup

Tortellini and White Bean Soup

Tortellini and White Bean Soup is a hearty meal-in-a-bowl that takes little time to prepare. Use spinach tortellini for an extra boost of green in this bean soup.

All You MARCH 2012

• Yield: Serves 4
• Cook time:15 Minutes
• Prep time:10 Minutes
• Total:25 Minutes
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Ingredients

• 1 tablespoon olive oil
• 2 ribs celery, sliced
• 1 15-oz. can diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced

• 6 cups low-sodium chicken broth
• 1 8-oz. package fresh cheese or meat tortellini
• 1 15-oz. can white beans, drained and rinsed
• Salt, optional
• 1/4 cup grated Parmesan

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften, about 3 minutes. Add garlic and sauté until fragrant, 2 minutes longer.

2. Stir in broth and bring soup to a boil. Carefully add tortellini and beans and cook, stirring occasionally, until soup is heated through and tortellini are tender, about 7 minutes. Season with salt, if desired. Divide soup among 4 bowls, sprinkle each with 1 Tbsp. Parmesan and serve immediately

Black Bean Soup

Black Bean Soup

Canned beans give you a jump-start to tasty bowls of Black Bean Soup. Enjoy bites of carrots, red bell pepper, and celery in every spoonful.

All You JANUARY 2014

• Yield: Serves 6
• Cook time:45 Minutes
• Prep time:25 Minutes
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Ingredients

• 1 1/2 tablespoons canola oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, seeded and diced
• 4 carrots, diced (about 1 cup)
• 3 ribs celery, thinly sliced
• 1 tablespoon chili powder

• 1/2 teaspoon cumin
• 6 cups low-sodium chicken broth
• 4 15-oz. cans black beans, drained and rinsed
• Salt and pepper
• 6 tablespoons low-fat Greek yogurt
• 2 tablespoons chopped cilantro

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Sauté for about 3 minutes.

2. Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove 2 cups of soup and puree in a blender. Stir pureed soup back into pot and cook 5 minutes longer. Season with salt and pepper.

3. Spoon soup into bowls, top with yogurt and cilantro and serve.

Tomato Soup wIth White Beans and Pasta

Tomato Soup with White Beans and Pasta

All You JANUARY 2011

• Yield: Serves 4
• Cook time:15 Minutes
• Prep time:10 Minutes
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Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1/4 teaspoon dried oregano
• 2 15-oz. cans diced tomatoes
• 28 ounces low-sodium chicken broth

• 1/2 cup tubetini, elbow macaroni or other small pasta
• 1 15-oz. can cannellini beans, drained and rinsed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons finely chopped fresh parsley

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add oregano, stir once, then add tomatoes with juice and chicken broth. Bring to a boil.

2. Add pasta, stir, and cook until just tender, about 8 minutes. Stir in beans, lower heat and simmer until warmed through, about 5 minutes. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.

Miso- Vegetable Soup

Miso-Vegetable Soup

Rich in nutrients and taste, Miso-Vegetable Soup is a good choice for lunch or a light supper.

All You JANUARY 2013

• Yield: Serves: 4
• Cook time:10 Minutes
• Prep time:15 Minutes
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Ingredients

• 5 cups low-sodium vegetable or chicken broth
• 1/4 cup shiro or golden miso
• 1/2 cup shredded carrots (about 1 medium)
• 1/2 cup thinly sliced mushrooms
• 1/2 cup corn, defrosted if frozen

• 1/2 cup snow peas, trimmed, cut into 1-inch pieces
• 1 1/2 packed cups baby spinach
• 1/2 cup sliced scallions (about 3)
• 4 ounces firm tofu, cut into 1/2-inch dice

Preparation

1. In a large pot, bring broth to a simmer over medium heat. Remove 1/2 cup to a small bowl and whisk in miso until dissolved.

2. Add carrots, mushrooms and corn to pot and cook, stirring occasionally, for 3 minutes. Add snow peas, spinach and scallions; cook for 1 minute. Stir in miso mixture. Simmer for 5 minutes, lowering heat if necessary to prevent boiling. Stir in tofu and cook until heated through, about 1 minute. Ladle into bowls and serve.

Classic Minestrone

Classic Minestrone

All You OCTOBER 2011

• Yield: Serves 6
• Cook time:6 Hours, 30 Minutes
• Prep time:10 Minutes
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Ingredients

• 2 carrots, diced
• 2 ribs celery, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 28-oz. can crushed tomatoes with liquid

• Salt and pepper
• 1 teaspoon Italian seasoning
• 1 cup small shell pasta or macaroni
• 1 cup shredded escarole or kale
• 1 15.5-oz. can cannellini or navy beans, drained
• Grated Parmesan, for serving, optional

Preparation

1. Combine carrots, celery, onion and garlic in slow cooker. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning. Cover and cook on low for 4 to 6 hours.

2. Thirty minutes before serving, stir in pasta, escarole and beans. Cover, increase heat to high and cook until pasta is tender, about 30 minutes. Season with salt and pepper. Serve hot, sprinkled with Parmesan, if desired.

Creamy Tomato Soup

Creamy Tomato Soup

Create your own heart-warming version of tomato soup that costs less than the can you'd buy at the store. In this recipe, crushed tomatoes are mixed with sautéed onion and garlic, pureed, then turned into a velvety concoction by stirring in heavy cream.

All You APRIL 2012

• Yield: 8 Servings
• Cook time:15 Minutes
• Prep time:10 Minutes
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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 tablespoons all-purpose flour

• 1 28-oz. can crushed tomatoes, with juice
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream, warmed
• Salt and pepper

Preparation

Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.

Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.

Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Serve hot in warmed cups.

Broccoli- Cheese Soup

Broccoli-Cheese Soup

This easy homemade broccoli and cheese soup features the convenience of frozen broccoli, packaged croutons, and on-hand staples such as flour, milk, chicken broth and cheese.    

All You FEBRUARY 2006

• Yield: 2 qt
• Cook time:15 Minutes
• Prep time:10 Minutes
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Ingredients

• 4 tablespoons unsalted butter
• 1 large onion, finely diced
• 1/4 cup all-purpose flour
• 1 qt. chicken broth
• 6 cups frozen broccoli florets (about 1 1/2 lb.), thawed

• 1 1/2 cups milk
• 2 cups shredded sharp
• Cheddar
• 2 cups prepared croutons, for serving

Preparation

In a large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring to make a paste, for 2 minutes. Gradually whisk in broth and then bring to a boil. Add broccoli and cook, stirring often until tender, about 3 minutes. Remove from heat.

Using a blender, puree broccoli mixture in batches. Transfer batches to a large bowl. Return puree to saucepan, place over medium heat and bring to a simmer. Gradually whisk in milk and 1 cup cheese. Ladle soup into bowls. Top each serving with croutons and a sprinkling of remaining cheese.

Cauliflower-Cheese Soup

Cauliflower-Cheese Soup

This creamy Cauliflower-Cheese Soup will have your family yearning for more. This soup is simple and easy, and just right on those cold nights.

All You JANUARY 2013

• Yield: Serves: 8
• Cook time:35 Minutes
• Prep time:10 Minutes
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Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large head cauliflower, coarsely chopped
• 4 cups low-sodium chicken broth

• Salt and pepper
• 1 cup whole milk
• 1 teaspoon Dijon mustard
• 1 1/2 cups shredded sharp or extra sharp white Cheddar
• Croutons, for serving, optional

Preparation

1. In a large pan, melt butter with oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes. Add cauliflower and broth, season with salt and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer until cauliflower is very tender, about 20 minutes.

2. Remove from heat; let cool slightly. Working in batches, puree soup in a blender. Return soup to clean pot; stir in milk and mustard. Bring back to a simmer over medium heat. Add cheese and stir until cheese has melted (do not boil). Season with salt and pepper. Ladle into bowls and sprinkle with additional cheese or croutons, if desired.

Roasted Tomato Soup

Roasted Tomato Soup

Comfort is a simmering pot of Roasted Tomato Soup--with a side of your favorite grilled cheese sandwich. Roasting adds depth to the plum tomatoes and enhances the flavor to this favorite tomato soup.

All You JANUARY 2013

• Yield: Serves: 4
• Cook time:2 Hours
• Prep time:20 Minutes
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Ingredients

• 4 pounds plum tomatoes, cut in half lengthwise
• 1 large onion, chopped
• 8 cloves garlic, peeled
• 4 sprigs thyme
• 1 tablespoon sugar

• Salt and pepper
• 2 tablespoons olive oil
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup half-and-half
• Torn fresh basil leaves, optional

Preparation

1. Preheat oven to 350ºF. Arrange tomatoes in a single layer, cut side up, on a large baking sheet. Scatter onions, garlic and thyme around tomatoes. Sprinkle with sugar, season with salt and pepper and drizzle with oil. Roast until vegetables are soft and slightly caramelized, 1 1/4 to 1 1/2 hours. Discard thyme sprigs.

2. Warm broth in a large pan over medium heat. Add tomato mixture, scraping up browned bits from sheet. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 20 minutes.

3. Remove soup from heat; let cool slightly. Working in batches, puree soup in a blender. Strain soup through a sieve into clean pan, pressing on solids to extract liquid. Discard all solids.

4. Stir in half-and-half and reheat soup to a simmer, stirring often (do not boil). Season with salt and pepper, ladle into bowls and sprinkle with basil, if desired.

Curried Lentil Soup

Curried Lentil Soup

Full of bold flavor and chockfulof veggies, Curried Lentil Soup makes a great choice for a meatless lunch or dinner.

All You JANUARY 2013

• Yield: Serves: 6
• Cook time:1 Hour
• Prep time:25 Minutes
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Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 rib celery, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons curry powder

• 6 cups low-sodium vegetable broth
• 1 1/2 cups dried lentils, washed and picked over
• Salt and pepper
• 1 13.6-oz. can coconut milk
• Chopped cilantro, optional

Preparation

1. In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.

2. Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.