Tomato Soup

1 onion 🧅 chopped

5 cloves garlic 🧄 minced 

5 cups 🐓 broth

28 oz can crushed tomatoes 🍅 

salt 🧂 and pepper

1/2 cup orzo

1/2 cup heavy cream

Sauté onions & garlic until tender 

Stir in broth, tomatoes, orzo, salt, and pepper

Bring to a boil, lower the heat and simmer for 15 minutes

Stir in the cream and simmer 10 minutes more

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Lemon & Spinach Chicken

1 lb Chicken Breasts sliced into thin 3 inch slices

salt & pepper

1/2 cup flour

6 tablespoons butter (divided)

4 tablespoons olive oil (divided)

4 cloves garlic (minced)

1 cup broth

1 cup heavy cream

juice and zest of 1 lemon

1 teaspoon oregano

1/4 teaspoon pepper flakes

1 bag spinach

1/2 cup grated parmesan cheese

Sprinkle Chicken slices with salt & pepper then dredge in flour

Fry chicken slices in 2 tablespoons of butter and olive oil until browned on both sides

Remove to serving dish

Add 2 more tablespoons butter & olive oil to pan add sauté garlic for 1 minute

Stir in chicken broth, scraping the bottom of the skillet to loosen any browned bits

Bring mixture to a boil and let it reduce for 2 minutes

Stir in heavy cream, lemon juice, lemon zest, oregano, red pepper flakes, parmesan cheese and bring back to a boil

Lower heat and simmer for 5 minutes

Stir in remaining 2 tablespoons of butter and the spinach

Pour over chicken in serving dish

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Black Bean Soup

2 tablespoons olive oil

1 diced yellow onion

6 stalks celery sliced

3 carrots chopped

1 red bell pepper diced

1 teaspoon salt

1 teaspoon pepper

6 cloves garlic minced

1 jalapeño diced

2 tablespoons cumin

60 oz (4 cans) black beans, drained and rinsed

4 cups stock

1 bay leaf

In large pot, saute onion, celery, carrot, bell pepper, garlic, jalapeño in olive oil until softened

Stir in salt, pepper, cumin, black beans, stock, bay leaf, and bring to a boil

Reduce heat, cover & simmer 30 minutes

Remove bay leaf, transfer 4 cups of soup to blender and purée until smooth

Stir puree back into pot

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Lemon Thyme Rice

Ingredients

2 tablespoons butter
1 cup uncooked white rice 
1.5 cups broth
1/4 cup lemon juice
1 tablespoon thyme

Directions

Melt butter in a medium saucepan  
Stir in & sauté rice until browned
Stir in broth, lemon juice, thyme, and bring to a boil
Cover, reduce heat and cook for 20 minutes

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