Rainbow Soup Recipes

RAINBOW ROASTED PEPPER SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
• Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
• Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
• When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
• Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
• Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
• In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

RAINBOW SOUP

Steps:

• Mix all the ingredients together in a pot.
• Bring to a boil & simmer for 20 minutes.
• Serve.

OVER-THE-RAINBOW MINESTRONE

Steps:

• Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir until tender, 3-5 minutes. Transfer to a 6-qt. slow cooker., Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot and garlic. Cook, covered, on low until vegetables are tender, 6-8 hours., Stir in pasta and reserved chard leaves. Cook, covered, on low, until pasta is tender, 20-25 minutes longer; stir in pesto. If desired, serve with additional pesto, Parmesan cheese, red pepper flakes and fresh basil.

RAINBOW SOUP

Steps:

• Dice the celery, onion, and pepper, and cut the sweet potato into chunks.
• Heat 1/2 cup corn in a dry skillet over medium-high heat, shaking every now and then to prevent burning, until those brown roasted marks appear. (then turn off the heat).
• Meanwhile, melt butter in heavy sauce pan and saute (high heat) celery, red pepper, and 1/2 the red onion until tender and translucent.
• Pour in the wine, stir, scraping bottom of pan. Bring to a boil, and cook for 1 minute.
• Pour in broth, non-roasted corn, and sweet potato, cook until potato is just tender (about 10 minutes, but poke them with a fork to check).
• Pour half and half (fat free 1/2 and 1/2 works fine, as does heavy cream, whatever end of the spectrum you like!) into a glass and stir in the cornstarch (mixing the cornstarch in a cold liquid helps prevent those clumps you sometimes get if you add it to a hot liquid).
• Pour the cornstarch/cream mixture and roasted corn into your soup (depending on what fat content the cream you use will change how white and creamy your soup will be, if you use fat free, i would suggest using more).
• Add the rest of the red onion (or a little less if you think it will be too strong)
• Continue to heat until heated through.
• Season to taste, and eat up!

RAINBOW BEAN SOUP MIX IN A QUART JAR

Steps:

• Use a quart jar that has a wide mouth, but if you can't find one any quart jar will work.
• Place each type of bean in jar in the order listed above.
• Top with seasoning bag, gently flattened so it can be seen from all sides.
• Place lid, decorate jar and attach recipe.
• Put an expiration date: one year from time of assembly.
• DIRECTIONS TO MAKE RAINBOW BEAN SOUP:.
• Remove seasoning packet from the jar and set to the side. Rinse beans and place beans in large microwave-safe dish. Cover with water 1" to 2" over top of beans. Cover dish loosely with plastic wrap. Microwave on high for 15 minutes, rotating after 7 minutes. Drain and rinse beans very well; place in a large pot. Add 8 cups water, one 15 ounce can crushed tomatoes and seasonings from packet. Cover, bring to boil. Lower heat, cover pan and simmer 1 1/2 hours or until beans are tender. Stir occasionally.