Shorts' Posole

Ingredients

Cooking spray
1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
2 tsp Southwest chipotle seasoning blend (such as Mrs. Dash)
1 (15.5-ounce) can white hominy, undrained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeo peppers and spices, undrained
1 cup water
1/4 cup chopped fresh cilantro

Instructions
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with chipotle seasoning blend; coat evenly with cooking spray. Add pork to pan; cook 4 minutes or until browned. Stir in hominy, tomatoes, and 1 cup water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pork is tender. Stir in cilantro.

Anna's Mutant Squash Soup

Ingredients
2 Tbsp butter
1/2 cup chopped red onion
1/2 tsp salt
1 medium red potato, cubed
1 medium or 2 small apples, cubed
1 dried thai chili pepper, crushed
2 pinches dried sage
4 cups vegetable or chicken stock
2-3 cups cooked winter squash

Instructions
In a large soup pot, sautee red onion in butter and salt over med-low heat until soft, about 8 minutes.  Add cubed potato, apple, dried chilli, and sage. Heat until all veggies are soft.  Add stock and bring to a boil. Add cooked squash. Turn heat down to low and let simmer for about 15 minutes.  Remove from heat. Use blender or immersion blender to blend the soup until it has a smooth consistency.

Claire's Tortellini Soup with Cannellini, Kielbasa & Kale

6 servings

Ingredients
2 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups chopped kale (1/2 bunch)
1 15-oz can cannellini (white kidney beans) rinsed, drained
1 9-oz package cheese tortellini
1 cup grated Asiago or Parmesan cheese

Instructions
Heat oil in heavy large pot over medium-high heat.  Add next 6 ingredients and saute until vegetables are soft and kielbasa is brown, about 12 minutes.  Add broth and bring to boil.  Stir in kale and cannellini.  Reduce heat to low and simmer until kale is wilted, about 4 minutes.  (Can be made 1 day ahead - cool slightly, cover, refrigerate.  Bring to simmer before continuing).

Add tortellini to soup.  Simmer until pasta is just tender but still firm to bite, about 5 minutes.

Originally from Bon Appetit

BK's Italian Stew with Winter Squash & Chic Peas

Serves 4-6, makes about 8 cups, takes 1 hour

Ingredients
3 cups chopped onions
1 1/2 tsp salt
2 Tbsp olive oil
6 garlic cloves, minced or pressed
1/2 tsp ground coriander
1/2 tsp diced thyme
1/4 tsp ground black pepper
2 cups water
2 cups diced peeled butternut squash
1 15 ounce can chicpeas, drained
1 28 ounce can diced tomatoes
1 cup diced carrots
1/2 cup diced bell peppers
8 cups chopped kale
1 Tbsp chopped fresh basil
2 tsp red wine vinegar

Instructions
In a soup pot on medium heat, cook onions and salt in oil, stirring often until very soft and starting to caramelize, 12 to 15 minutes.

Add garlic, coriander, thyme, black pepper and stir for a minute.  Stir in water, squash, chic peas, tomatoes, carrots, bell peppers.  Cover and bring to boil.  Reduce head and simmer until vegetables are tender, about 15 minutes.

Stir in kale and cover.  Simmer for 5-10 minutes until the greens are tender but still green.  Stir in basil and vinegar.

Andrea's Curried Kale Lentil Soup

Ingredients
1 Tbsp olive oil
1 onion, finely diced
½ jalapeno, seeded, diced
2 tsp grated ginger
1 large garlic clove, minced
2 tsp curry powder
1 tsp salt
3 tbsp tomato paste
5 cups water
14 oz light coconut milk
1 cup red lentils
1 medium sweet potato, diced into ½-inch cubes
2 bunches lacinato kale, stemmed and coarsely chopped
2 tbsp minced cilantro

Instructions
Heat the olive oil in a large pot. Add the onion and cook over medium heat. Add a pinch of salt and cook for about 5-8 minutes, or until onion becomes tender. Stir in the jalapeno, ginger, garlic, curry powder, and salt. Stir for about a minute, stirring frequently.

Add the tomato paste and cook for about 2-3 minutes, or until it starts to darken in color, stirring constantly. Add the water, coconut milk, red lentils, and sweet potato. Bring to a boil, and then lower to a simmer. Cook, partially covered, until the sweet potatoes are tender and the lentils are cooked through, about 30 minutes.

Stir in the kale and cook for about 5 minutes, or until wilted and tender. Stir in the cilantro and serve.