Chicken and Ginger Soup

I saw this recipe on the cover of a magazine in a grocery store check out line. I memorized it and picked up all the ingredients. The only thing I didn't memorize was the name of the magazine. Ooops. Anyway, the husband loves ginger, so this slightly adapted version was an instant favorite.

4 cups water
4 teaspoons Better Than Bouillon (chicken flavor)
1 Tablespoon Thai fish sauce
4 scallions
1 cup cooked chicken
1 cup aromatic Jasmine rice
1-2 six inch pieces of ginger root
Cracked black pepper to taste
Cilantro to taste

In a large pot, mix the water with the Better Than Bouillon and simmer to dissolve. Add the fish sauce. Cut the ginger into thin six inch long sticks and add to pot. Slice scallions from the bottom half way up, leaving four inch tops for garnishing. Add cut scallion. Turn pepper mill over the soup a few times and let simmer to mix flavors. Meanwhile, cook chicken and rice separately. Add to pot when done. Garnish with scallion tops and Cilantro.

Enjoy!

Hearty Vegetable Soup

Here's a simple soup that is great for Lent or for dieting. It is high in fiber, essential nutrients and vitamins. It is also very filling and flavorful, but low in calories and contains almost no fat. I make it in a large quantity and keep it in the fridge for lunches.

12 cups of water
4Tbsp. Chicken flavored Better Than Bouillon
3-4 oz. tomato paste
11/2 tsp. dried oregano
fresh cracked pepper to taste

2 leeks
1 clove garlic, minced
1 lb. green beans
1 (10 oz) package frozen Lima beans
1 lb baby carrots
2 medium sized zucchini
2 large, firm tomatoes (or three plum tomatoes)
Olive oil in a spray pump.

For broth, bring the 12 cups of water to a boil in a large saucepan and add the Better Than Bouillon. Add 3-4 oz. of tomato paste depending how tomato-y you like your broth. Add the spices and let simmer while you prepare the vegetables.

Spray a fry pan lightly with olive oil and cook the carrots over medium heat until the begin to soften. Toss them in the simmering broth. Rinse and cut the green beans and toss them in, too.

Slice the leeks and cook them over medium heat with the garlic until they soften and turn transparent. Set aside. Cook the sliced zucchini in the same pan until it, too, softens and browns slightly. Dice the tomato and transfer to a new platter, leaving behind any juices or seeds.

When the carrots and beans are al dente, add the Leeks, zucchini, and tomato. Add the frozen Lima beans. When these last are heated through, the soup is done.