In a bowl coat the eggplant and the bell pepper lightly with 1

Instructions

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   In a foil-lined roasting pan arrange the eggplant, skin sides down, the bell pepper, skin sides up, the onions, cut sides down, and the tomatoes, cut sides down, and roast the vegetables in the upper third of a pre-heated 400degree F. oven for 10 minutes. Put the garlic in the pan near the tomatoes, roast the vegetables for 30 to 40 minutes more, or until the bell pepper is charred, and let them cool. Remove the skin from the bell pepper and the onions and coarsely chop the eggplant, the bell pepper, the onions, and the garlic. In a large kettle melt the butter with the remaining 3 tablespoons oil over moderately high heat, add the chopped vegetables including the garlic, the tomatoes, the thyme, the oregano, the basil, and enough of the broth to just cover the mixture, and bring the mixture to a boil. Add the bay leaf and simmer the soup for 30 minutes, or until it is thickened slightly. In a blender or food processor puree the soup in batches, transferring it as it is pureed to the cleaned kettle (the soup will be thick and textured, flecked with black bits of the eggplant), and heat it with the remaining broth over moderately low heat until it is heated through. Arrange the bread slices on a baking sheet, sprinkle them with mozzarella, and broil the croutons under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden. Ladle the soup into 6 bowls and top each serving with 2 croutons. Serves 6. (Also, instead of full slices as croutons, after broiling, with a sharp knife the toasted bread can be cut into smaller croutons and sprinkled onto the soup) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Mary Stevenson) SANTA FE RAMEN SOUP =================== 6 oz lean pork, cut into thin strips 2 tsp vegetable oil 4 cups water 1 medium tomato, chopped 1 14-1/2 oz. can golden hominy with liquid 1 4 oz. can whole roasted chillies, cut 2 pkg Maruchan Ramen Beef Flavor Garnish: http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (18 of 25) [12/17/1999 12:03:43 PM]

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   COLLECTION: Diverse Soups -------- 2 corn tortillas, cut into strips and baked until crisp and 2 green onions, sliced. Instructions: ------------- Brown pork in hot oil in large saucepan. Add remaining ingredients except garnish. Cook 3 minutes. Garnish with tortilla strips and green onions; serve immediately. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Shel Talmy) SPICY KALE AND CHICK-PEA STEW ============================= Ingredients: ------------ 1 1/2 cups dried chick-peas, soaked overnight in enough water to cover them by 4 inches, drained, and rinsed 10 cups water 2 large onions, chopped coarse 3 large garlic cloves, minced 1/4 cup olive oil 2 green bell peppers, chopped coarse 1 1/2 lb kale, coarse stems discarded and the leaves washed well and chopped 2 28-oz cans plum tomatoes including the juice, chopped 1 6-oz can tomato paste 2 1/2 tblsp chile powder 1 tsp dried thyme 1 tsp dried oregano 1 tsp dried hot red pepper flakes 1 tsp ground cumin 1 tsp sugar 1 bay leaf steamed couscous or rice as an accompaniment Instructions: ------------- In a large saucepan simmer the chickpeas in the water, covered partially, for 1 1/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the oregano, the red pepper flakes, the http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (19 of 25) [12/17/1999 12:03:43 PM]

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   COLLECTION: Diverse Soups cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring occasionally, for 1 hour. Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice. Makes about 14 cups, serving 8 to 10. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (harlon whitley 952-2342) SPICY SAUSAGE SOUP ================== 1 (14 1/2-ounce) can Mexican-style stewed tomatoes, broken up 1 (13 3/4-ounce) can beef broth 1/2 cup salsa 1 tsp dried oregano leaves 1 lb spicy or regular pork sausage 1 cup frozen whole-kernel corn 1 tblsp finely chopped cilantro Instructions: ------------- Combine tomatoes, beef broth, salsa and oregano in 2 1/2-quart microwave-safe container. Cover and microwave at High (100% power) for 6 minutes. Meanwhile, pinch off 1-inch pieces pork sausage to make approximately 32 free-form patties; place in 11x7-inch microwave-safe baking dish. Remove tomato mixture from microwave; add corn, cover and reserve. Cover baking dish with plastic wrap, venting one corner. Microwave at High 9 to 11 minutes or until sausage is no longer pink in the center, stirring after 5 minutes to move rarer pieces to the outside. Let stand 2 minutes. Remove sausage with slotted spoon and place in tomato mixture. Continue cooking, covered, at High 4 or 5 minutes or until soup is hot. Stir in cilantro. Makes 4 servings. Per serving: Calories 269 Fat 18g Cholesterol 45mg Sodium 1,645mg Percent calories from fat 60% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Cheryl Bolstad) TOM KHA GAI =========== http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (20 of 25) [12/17/1999 12:03:44 PM]

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   COLLECTION: Diverse Soups Ingredients: ------------ 2 boneless chicken breast - cut up bit sized 2-3 stalks of lemon grass - cut up into 2" pieces and separated 6 pieces of dried galangal (I believe this is the Kha) 1 can coconut milk 2 Tbs sugar 2 tsp salt 1 tsp dried crushed red chilis (optional) 7 cups water Instructions: ------------- Place the chicken, lemon grass and galangal in a soup pot. Add the water and cook over medium for about 30 minutes. Add the remaining ingredients and simmer for 20 minutes. You may need to adjust the salt, sugar and water as I find the taste varies with the brand of coconut milk used. Serve with extra chilis and white rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Harlon Whitley) TORTILLA SOUP ============= (Servings: 8) Ingredients: ------------ 1 Onion, chopped 1 tsp Chili powder 2 Garlic cloves, minced 1 tsp Cumin 1 tblsp Vegetable oil 1 Rotel, (10 1/2 oz) 4 Corn tortillas, cut strips 1 Tomatoes, pureed (16 oz) 1 cup Chicken, cooked, diced 3 cup Chicken stock Salt to taste Instructions: ------------- In large saucepan, saute onion and garlic in 1 Tblspn vegetable oil about 5 minutes, until onions are soft. Add tomatoes with green chilies, pureed tomatoes, chicken stock, chili powder, cumin and salt. Heat to boiling, reduce heat and simmer 20 to 30 minutes. http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (21 of 25) [12/17/1999 12:03:44 PM]

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   COLLECTION: Diverse Soups