Soup Recipes


JD’s African Peanut Soup
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2 large white onions (chopped)
2 tbsp olive oil 
1 small ginger root peeled and chopped (3 tbsp) 
2 cans diced tomatoes 
2 cups chicken broth 
1 head fresh garlic (chopped) 
3 fresh tomatoes (diced) 
1/2 jar peanuts (chopped)

1 tsp sugar
2 jigs Tabasco
kosher salt (to taste)
cayenne pepper (to taste)
ground cloves (Pinch)
ground nutmeg (Pinch)


  1. Sauté chopped onions in olive oil on medium heat for about 10 minutes until they appear translucent.

  2. Add the ginger and garlic and sauté for roughly 2 minutes. Do not let the garlic burn. 

  3. Then add the 2 cans of diced tomatoes and chicken broth. Bring to a slow simmer, add the 3 fresh diced tomatoes and chopped peanuts. Simmer for about 45 minutes.

  4. Then carefully in a blender puree approximately 1/2 - 3/4 of the soup until desired texture is achieved.

  5. Season to tasted using the recommended spice. I prefer to make the soup slightly spicy, while trying to maintain the simplicity of the soup.

Garnish with chopped peanuts.

Other suggestions add cooked chicken.

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Heidi's Chili
printable version


Vegetable or olive oil for sautéing (about 2 tbsp, more if needed)
2 lbs onions (3 large) peeled and cut into 1/2 inch dice
3 cloves garlic, peeled and finely chopped

Spice mixture:
1/2 cup medium chili powder
2 tbsp cornmeal
2 tbsp sugar
1 tbsp plus 1 tsp ground cumin
1 tbsp salt
1/2 to 1 1/2 tsp dried red pepper flakes
tsp black or white pepper
2 1/2 lbs beef stew meat, cut into pieces no larger than 3/4 inch
3 cups water (I always have to add more)
2 cans (28 ounces each) crushed tomatoes in puree
2 cans (15 1/4 ounces each) kidney beans, drained
  1. In a heavy soup pot with lid, heat a thin layer of oil over medium heat. 
  2. Add onions and cook, stirring frequently to prevent burning, until golden brown (15-20 minutes). 
  3. Add garlic and the spice mixture and cook until the mixture forms a paste (be careful not to scorch it), stirring frequently. 
  4. Add the meat, water, tomatoes, and optional jalapenos. Bring to a boil, stir well, cover, lower heat, and simmer until meat is falling about (about 3 1/2 hours), stirring occasionally. 
  5. At the end of the cooking time, roughly break the meat apart with a large fork until most of the chunks have been broken up. Stir in the drained beans. Bring to a simmer and taste for seasoning. 

1 1/2 tsp seeded and chopped jalapenos

Condiments such as cheese, sour cream, tortilla chips, saltines, fresh chopped tomatoes, sliced green onions

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Chicken Chili
printable version


6 large chicken breast halves
3 tbsp vegetable oil
3 large onions, chopped
6 garlic cloves, minced
1 jalapeno, minced
1/4 cup chili powder
3 tbsp ground cumin
1 tbsp oregano
2 tsp ground coriander
1 28 ounce can crushed tomatoes in puree
2 12 ounce bottle of beer
2 1/2 cup canned low salt chicken broth
2 15 1/4 ounce kidney beans, rinse and drain
2 15 1/4 ounce black beans, rinse and drain

  1. Put chicken in large skillet, cover chicken with water, bring to a boil, then reduce heat, cover and simmer for about 12 minutes. Drain and cool chicken, then coarsely shred and set aside
  2. Heat oil on med-hi, add onions cook until soft about 10 minutes.
  3. Add garlic & jalapeno, and sauté for about 1 minute.
  4. Add chili powder, coriander, oregano, cumin, tomatoes, beer & broth. Simmer 1 hour.
  5. Add beans and simmer uncovered about 30 minutes. Add Chicken until warm.
  6. Garnish with onions & cheese.


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Chilled Cucumber Soup with Crab
printable version


4 cucumbers peeled, seeded and chopped
2 cups plain yogurt
3/4 cup sour cream
1/2 cup chopped green onions—white and pale green parts only
1/4 cup chopped fresh dill
1 clove garlic, peeled and minced
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp Dijon mustard
salt and pepper
6 ounces shelled cooked crab

  1. In a blender or food processor, in batches if necessary , whirl cucumbers, yogurt, sour cream, green onions, dill, garlic, olive oil, lemon juice, and mustard until smooth. Add salt and peeper to taste. Transfer to a bowl, cover, and chill until cold, at least 2 hours and up to 6 hours
  2. Ladle chilled soup evenly into bowls. Top each serving with about 1/4 cup crab


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