Creamy Clam Chowder

1 large onion, chopped
6 cups bouillon
1 medium cauliflower, chopped into florets
1 cup oatmeal (quick or rolled)
1 teaspoon oregano
pinch cayenne, or to taste
1 6.5-ounce can chopped clams, undrained
Freshly ground black pepper to taste

Combine the onion, bouillon, cauliflower, oats and spices in a pot and bring to a boil. Reduce the heat and simmer gently for 60 minutes, uncovered, stirring frequently. Allow to cool slightly. Puree the soup with a hand blender until smooth. Stir in the clams and their juice, adjust the seasonings to your taste and reheat. Serve with freshly ground black pepper.

4-6 servings

 

 

Three Sisters Soup

The “Three Sisters” are corn, beans and squash, which were grown together
by American Indians.The beans climbed on the corn stalks and
returned nitrogen to the soil, and the low-growing squash vines shaded all
the roots and kept weeds from sprouting.They can all be combined in one
pot of delicious soup — with a recipe that uses three of everything!
3 pounds winter squash (such as acorn or hubbard)
3 onions, chopped
3 cups bouillon
3 teaspoons mild chili powder
3 small pinches cayenne, to taste
3 16-ounce cans white beans, undrained
3 cups fresh or frozen lima beans
3 cups frozen corn kernels
3 tablespoons chopped chives or green onions (optional)

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes.When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the microwave and cook about 5 minutes more, or until tender. Cut the squash into bite-size chunks, removing the skin.

Meanwhile, bring 1/2 cup of the bouillon to a boil, add the onions and cook 5-10 minutes. Stir in the rest of the bouillon, the chili powder and the white beans. Simmer gently until the squash is ready. Stir the squash into the soup. Mash the beans and squash slightly to thicken the soup, or use a hand blender. Add the lima beans and simmer 10 minutes or until the beans are tender. Stir in the corn, ladle the soup into bowls and garnish each serving with chopped chives or green onions, if desired.

6-8 servings