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I don’t have to tell you that hopefully, the cold and snow of winter is past. I saved calendars back to 2009 or older, as I like to look back and see what was going on at this time a few years ago, such as high and low temperatures, grandkids sports activities, and in the winter, when it’s ICE OUT, printed with a bold pink marker. Ice fisherman of the north land... heads up! This is how it went... May 2 ‘13, (Can you believe that!) March 18, ‘12, (on March 19, it was 79 degrees and on March 26 it was 37 degrees.) April 12, ‘11, March 30, ‘10 (no snow at all in March) and March 6, ‘09. We’ll see what this year brings.

At this point  I’m still in the soup mode. In the past couple of weeks, I tried three different soup recipes and they were very good. I’ll make them again.

SWEET POTATO SOUP
1 T. butter or margarine
1 medium onion, diced
1 large carrot, diced
2 medium sweet potatoes (about 1 lb.) peeled and cut in 3/4-inch chunks
1/4 c. minced parsley
1-3/4 c. low sodium chicken broth (can be made with low sodium bouillon)
1 t. cinnamon
1/4 t. each, salt and pepper
1/4 t. nutmeg
1-1/4 c. half and half cream
Carrot curls for garnish

In a large saucepan, melt butter over medium heat. Add onion and carrot; cook for five minutes or until veggies are tender, stirring often. Add sweet potatoes and next six ingredients. Bring to a boil; lower heat and simmer, covered, for 15 minutes or until sweet potatoes are tender. Cool slightly (do not drain)

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COUNTRY 
BEAN SOUP
1-15 oz. can navy, great Northern or lima beans, drained
5 c. low-sodium chicken broth (can be made with low-sodium bouillon)
2 c. shredded cabbage
2 medium carrots, shredded
1 medium onion, diced
3 cloves garlic, minced
3 bay leaves
2 t. dried oregano leaves
1 t. dried sage leaves
1/2 t. salt
Scant 1/2 t. pepper
1/4 c. minced parsley

In a large saucepan, combine all ingredients except parsley. Bring to a boil. Lower heat and simmer 20 minutes or until carrots are tender. Remove bay leaves. Using a fork, slightly mash some of the beans against side of saucepan, to see if it’s done. Makes four servings.

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TACO TWIST SOUP
1 medium onion, diced
2 garlic cloves, minced
2 t. olive or canola oil
3 c. low-sodium beef broth or veggie broth (can be made with low-sodium bouillon)
1-15 oz. can black or chili beans, rinsed and drained
1-15 oz. can diced tomatoes
1-1/2 c. picante sauce or salsa
1 c. uncooked spiral pasta
1/2 c. diced green pepper
2 t. chili powder
1/2 t. ground cumin
1/2 c. shredded cheddar or taco cheese
3 T. low-fat or regular sour cream

In a large saucepan, saute onion and garlic in oil until tender, stirring often. Add next eight ingredients. Bring to a boil, stirring often. Reduce heat; cover and simmer 10-12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream. Makes six servings.

Thought for the Day: This country is amazing and we are fighters.  We will get through this!

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