Potato and Ham Soup
Beet Soup
Eggplant Stew

Potato and Ham Soup 

3 ½ cups potatoes, peeled and diced 

¾ cup cooked ham, diced 

1/3 cup celery, diced 

1/3 cup onion, finely chopped 

2 Tbsp. chicken bouillon granules 

3 ¼ cups water 

5 Tbsp. butter or margarine 

5 Tbsp. flour 

2 cups milk 

salt & pepper to taste 

Place a large stockpot over medium heat and add the potatoes, celery, onion, ham and water to the pot.  Bring this to a boil and cook until the potatoes are tender, about 10-15 minutes.  Stir in the chicken bouillon granules and salt and pepper.  In another saucepan melt the butter or margarine over medium-low heat.  Whisk the flour into the melted butter or margarine using a fork.  Cook and stir constantly until this mixture is thick, about 1 minute.  Slowly stir in the milk and continue to stir and cook for about 4-5 minutes until mixture is thick and smooth.  Stir the milk mixture into the stockpot with the potatoes and ham and cook the soup until it is heated through. 

Recipe makes 8 servings 

Beet Soup 

6 medium beets, peeled and chopped 

1 medium onion, chopped 

2 cloves garlic, chopped 

3 Tbsp. olive oil 

2 cups beef broth 

salt and pepper to taste 

heavy cream for garnish (optional) 

Heat the olive oil in a large saucepan over medium heat.  Add the onions and garlic to the oil and cook until soft, but not browned, about 5 minutes.  Stir in the beets and cook for 1 minute.  Stir in the beef stock and season with salt and pepper.  Bring this mixture to a boil, cover the saucepan, reduce heat and simmer until the beets are tender, about 20-30 minutes.  Remove saucepan from heat and allow soup to cool slightly.  Place some of the soup in batches in a food processor and pulse until liquified.  Continue pulsing batches of soup until all the soup is liquified.  Return soup to saucepan and heat through.  Heavy cream may be spooned over the soup when serving, if desired. 

Recipe makes 4 servings 

Eggplant Stew 

1 eggplant (approx. 1 ½ lbs.), cut into 2-inch cubes 

3 zucchini, sliced 

3 summer squash, sliced 

8 oz. mushrooms, sliced 

1 teas. garlic, minced 

1 Tbsp. olive oil 

1 large onion, chopped 

1 15 oz. diced tomatoes with the juice 

1 can chickpeas, rinsed and drained 

1 Tbsp. chili powder, or to taste 

salt and pepper to taste 

Eggplant, zucchini and squash may be peeled, or the skin may be left on.  Recipe will work either way.  Place a large stockpot over medium heat and add the olive oil, garlic and onion.  Cover the pot and cook the onion and garlic for about 5 minutes.  Add the mushrooms and continue cooking for about 10 minutes.  Add the can of tomatoes.  When this mixture begins to bubble add the eggplant, reduce the heat and simmer for about 45 minutes.  Next add the zucchini and the squash and continue cooking for approximately 30 more minutes until all the vegetables are tender.  Add the chickpeas, chili powder, salt and pepper and heat through. 

Recipe makes 10 servings