Smoky Tomato Salmon Chowder

Ingredients

• 3 6-oz. fresh or frozen skinless salmon fillets
• 1 to 2 tsp. chili powder
• 2 medium red sweet peppers, halved lengthwise and seeded
• 1 medium sweet onion, cut in 1/2-inch slices
• 1 jalapeño pepper,* halved lengthwise and seeded
• 2 14-oz. cans chicken broth
• 1 14.5-oz. can fire-roasted diced tomatoes
• 1 large tomato, chopped (about 3/4 cup)
• 2 Tbsp. coarsely chopped fresh Italian (flat leaf) parsley
• 1 medium avocado, peeled, pitted and sliced
• Chili powder

Directions

1. Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.

2. Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeño pepper, cut sides down, on foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.

3. Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.

4. With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.

5. To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main-dish servings.

6. *Hot chile peppers, such as jalapeños, contain oils that may burn the skin and eyes. Wear plastic gloves when working with hot peppers or thoroughly wash bare hands with soap and water after handling them.

Coconut Pumpkin Soup

Ingredients

• 2 medium carrots, chopped
• 1 medium green sweet pepper, seeded and chopped
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 1 15-ounce can pumpkin
• 1 14-ounce can unsweetened light coconut milk
• 1 14-ounce can reduced-sodium chicken broth
• 2 tablespoons packed brown sugar
• 1 medium fresh jalapeno chile pepper, seeded and finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 2 tablespoons snipped fresh cilantro or parsley

Directions

1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.

2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

Split Pea Soup

INGREDIENTS:
1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone or chopped ham
salt and pepper to taste

DIRECTIONS:
1.In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper.

2.Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.

3.Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

For a vegetarian option, omit the ham

Chicken Fiesta Soup

Ingredients:
2 cans of mexicorn
5 cans of beans- black, pinto, white kidney
1 jar of salsa
2 cans of chicken
1 big thing (box) of chicken stock
spices – a packet of taco seasoning, some chili powder, some garlic, red pepper, cumin, and a little tobasco, but much like the beans whatever suits your fancy is fine
8 oz velveeta lite

Instructions:
I usually at least drain the corn and beans, but if you really don’t like the sauce they come in, you could rinse them. Also, cut up the Velveeta so it melts better. Throw it all in the crock pot and cook it for about 4 hours.