ANN COX EASTES / KROGER
TOMATO BASIL SOUP WITH GORGONZOLA CHEESE
2 T olive oil
1 large onion, finely chopped
1 T minced garlic
2 t dried basil
2 (14.5-oz) cans petite diced tomatoes
2 (6-oz) cans tomato juice
1 (8-oz) can crushed tomatoes
2 (14.5-oz) cans reduced fat and/or sodium beef broth
1/4 c crumbled Gorgonzola cheese
In a large saucepan, saute' onion in olive oil; add garlic and continue stirring. Add basil, tomatoes, tomato juice, crushed tomatoes and beef broth. Cook over high heat until soup reaches a boil. Reduce heat and cook over medium to low heat for 20-30 minutes or until soup thickens slightly. Serve piping hot with a teaspoon of Gorgonzola cheese sprinkled on top of soup. Yield: 6-8 servings.
BLACK BEAN CHILI
1 lb ground turkey or lean ground beef
1 large onion, finely chopped
1 t minced garlic
1 t cumin
2 (15-oz) cans black beans, undrained
1 (15-oz) can diced tomatoes
1 (14-oz) can tomatoes and green chilies
1 cup salsa
1 1/2 c water
1/2 t salt
Brown ground turkey or beef, onion, garlic and cumin in a large saucepan; drain and return to saucepan. Add black beans, diced tomatoes, tomatoes and green chilies, salsa, water and salt. Cook chili over medium heat until thickened, about 30-45 minutes. Yield: 6-8 servings.
