• ¾ cup  short-grain white rice
• 1½ cups water
• 4 tablespoons vegetable oil
• 2 white onions, diced, kept separate 
• ½ pound ground pork
• ½ pound ground beef
• 1 egg
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano teaspoons salt
• 1 teaspoon freshly ground pepper
• 1 clove garlic, minced
• 1 zucchini, diced
• 2 carrots, peeled and diced
• 2 ripe tomatoes, peeled, seeded and diced
• 6 cups chicken stock 

Cilantro Pesto

• ½ cup  coarsely chopped fresh cilantro 
• 1 fresh mint sprig, stemmed and chopped
• juice of two limes
• 2 tablespoons olive oil
• 2 tablespoons water
• ½ teaspoon salt

Meatball Soup with Cilantro Pesto

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• 2 pounds dried black-eyed peas
• water, as needed
• 2 large onions, finely chopped
• 1 large bell pepper, finely chopped
• 2 ribs celery, finely chopped 
• 1 bunch green onions, sliced
• 3 cloves garlic, minced
• 1½ pounds smoked or baked ham, diced
• 1 ham bone 
• 1teaspoon salt (optional) 
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/8 teaspoon mace
• 2 large bay leaves
• black pepper and cayenne pepper
• 1/2 cup finely minced parsley (optional)
• hot cooked rice, for serving

Susan's Black-Eyed Peas

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• 2 quarts turkey stock (or low-sodium chicken stock)
• 3/4 cup long grain white rice
• 2 cups roasted turkey, shredded
• 4 eggs 
• 2 lemons, juiced

Greek Turkey Lemon Rice Soup

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• 1/2 lb kale, washed and central rib removed, finely chopped
• 6 cups of water
• 1½ teaspoons salt
• 3/4 cup cornmeal, stoneground preferred, finely ground will turn this into porridge
• 4 large garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Freshly ground pepper to taste

Kale And Cornmeal Soup

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• 1/4 cup butter or chicken fat
• 1/2 cup flour
• 27 ounces chicken broth
• 2 carrots, peeled and cut into julienne strips
• 1 onion, finely chopped
• 1/2 cup leeks, chopped
• 1 cup white wine
• 1 teaspoon Worcestershire sauce
• 2 cups good quality sharp cheddar cheese, grated
• cayenne pepper to taste
• salt to taste
• 1/2 cup heavy cream
• chopped chives, for garnish

English Country Cheddar Soup

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• juice of 1 lemon
• 1 lb celery root (2 medium or 1 large)
• 2 tablespoons unsalted butter
• 1 medium red bell pepper, cored, seeded and chhopped into 1/4-inch dice
• 1/2 cup leeks, chopped
• 4 cups hald-and-half
• 2 dozen oysters, shucked with their juices
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 2 tablespoons fresh parlsley, chopped

Celery Root And Oyster Chowder

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• 2 (15oz) cans garbanzo beans, undrained
• 2 tablepoons olive oil
• 1 lb hot Italian sausage, casings removed
• 4 teaspoons fresh rosemary, chopped
• 2 large garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup tomato paste
• 5 cups low-salt chicken broth
• 8 ounces (about 2 1/3 cups) orecchiette pasta (little ear shaped or other small pasta)
• 1½ cups Romano cheese freshly grated

Note: For a milder soup use sweet Italian sausage, rather than hot.

Spicy Pasta, Bean And Sausage Soup

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• 2 tablespoons unsalted butter
• 2 small onions, halved, sliced
• 2 teaspoons all-purpose flour
• 2 small potatoes (12 ounces), peeled and diced
• 1 cup chicken stock
• 4 cups milk
• 1/4 teaspoon celery seed
• 1/2 teaspoon English dry mustard
• 1/2 teaspoon Hungaarian hot paprika
• 1½ cups sharp cheddar, freshly grated
• salt and pepper to taste

Sharp Cheddar Chowder

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• 1 large onion, chopped
• 1 lb red potatoes, cut into 1/2-inch pieces
• 14 oz can cream style corn
• 2 cups chicken broth
• 1 cup half-and-half
• 1 pound medium shrimp, peeled and deveined
• 2 tabelspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon parsley, chopped

Louisiana Shrimp and Corn Chowder

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• 1 onion, chopped
• 1 (15 oz) can pumpkin puree
• 4 cups chicken broth
• 1/2 cup half-and-half
• 16 oz crawfish tails, drained and rinsed
• nutmeg, dash
• salt and pepper to taste
• 1/4 cup green onions, chopped for garnish

Crawfish Pumpkin Soup

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