Yesterday I made two big pots of soup because
I had a house full of hungry teens hanging out.
I made Corn and potato chowder and Gypsy soup.
We made sourdough bread bowls lined with
melted cheese.

Corn and Potato Chowder

1 onion, chopped
1 garlic clove, crushed
1 medium-sized potato, chopped
2 stalks celery, sliced
1 small green bell pepper, seeded and sliced
2 Tbs sunflower oil
2 Tbs butter
2 1/2 cups stock or water
Salt and freshly ground pepper
1 1/2 cups milk
1 can (7 oz) lima beans
1 can (11 oz) corn kernels
Good pinch of dried sage

1. Put the onion, garlic, potato, celery and green pepper into a large saucepan with the oil and butter.
2. Heat the ingredients until sizzling, then turn the heat down to low. Cover and sweat the vegetables gently for 10 minutes, shaking pan occasionally.
3. Pour in the stock or water, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 15 minutes.
4. Add the milk, beans and corn – including their liquors- and the sage. Simmer again for 5 minute. Check the seasoning and serve hot.
“““““““““““““““““
Gypsy Soup

4 Tbs. vegetable oil
2 cups chopped onion
3 cloves garlic, minced
2 cups chopped peeled sweet potatoes
1 cup chopped celery
1 can chopped tomatoes
1 cup chopped sweet red peppers
1 can chickpeas, drained and rinsed
3 cups vegetable broth
2 tsp. smoked paprika
1 tsp. turmeric
1 tsp. basil
1 pinch of cinnamon
1 pinch of cayenne
1 bay leaf
1 Tbs. tamari

In a large saucepan, saute the onions, garlic,
sweet potatoes and celery in the olive oil for 5 minutes.
Add this mixture and all the rest of the ingredients to
the crock pot, stir to combine well and cook on low for
4 hours [or as long as you need to leave it].
Yield: 4 servings

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