Around the World (Recipes Included) – No. 2

Brighton, Michigan USA


Tonight’s run took us around the world.  Well not literally, the epicurious portion of tonight’s run did; the geographical portion kept us in Brighton.  On both levels, I think we all agree it can be logged in as another successful Thursday Night Soup & Salad run.  The weather hasn’t gotten to an unbearable point yet, we had 32 degrees and even though there was some snowfall we haven’t had to deal with any accumulation (kind of looking forward to pulling out the Yaktrax).  The runners this week included:  Ian & Lin, Vickie, Lisa & Andy, Jo, Claudia and myself.   The soups this week were internationally inspired:  Tuscan Minestrone, Chicken Tortilla and a traditional Greek Salad.

Tuscany, Italy


Tuscan Minestrone

  • 2 TB.  Olive Oil
  • 4 garlic cloves, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 med. onion, chopped
  • 1/2 red pepper, chopped
  • 2 zucchini, chopped
  • 2 summer squash, chopped
  • 2 large handfuls of fresh spinach
  • 6-7 springs of thyme leaves
  • 1/2 Ditali noodles or any small noodle
  • 2 tsp. oregano
  • 2 TB. garlic powder
  • Salt to taste
  • 3 qts. Vegetable Stock
  • 1 cup each of broccoli, cauliflower and green beans
  • 1 can dark kidney beans (drained/rinsed)
  • 1 can garbanzo beans (drained/rinsed)
  • 1 can tomato sauce


  1. I boil the noodles separately, al dente then I add them to the finished product so they don’t get mushy
  2. Sauté, in olive oil, for a few minutes the carrots, celery, onion, garlic, red pepper, thyme, oregano, salt, garlic powder
  3. Add the 3 qts. of vegetable stock and boil, then add the tomato sauce and boil, then add salt to taste
  4. Let boil about 10 minutes, add the broccoli, cauliflower, green beans, kidney beans and chick peas
  5. Let boil for about 15-20 minutes (a nice gradual “medium” boil don’t let the soup boil crazy)
  6. I add the zucchini, squash and spinach at the last 3-4 minutes so they stay a bit more firm; I also add the noodles at this point so they warm up a bit.
  7. Top with a good quality parmesan cheese

Hint:  This is a great meal to serve good hard-crust bread and some dipping oils

Acapulco, Mexico


Chicken Tortilla

  • Whole chicken – about 5-6 lbs. (4 qts. water)
  • 2 TB olive oil
  • 1 onion, chopped
  • 2 garlic, chopped
  • 1 bag frozen corn
  • small jar of salsa
  • 2 cans dark kidney beans (drained/rinsed)
  • 2 cans black beans (drained/rinsed)
  • 2 cans tomato sauce
  • 2 TBS. chicken base
  • 1 TB cumin
  • 1 TB chili powder
  • 1 tspn. chipotle pepper
  • 1 tspn. garlic powder
  • salt to taste
  • 1 Bag of tortillas cut into triangles and baked for 15 minutes at 375 degrees (they might need to be flipped once).  I deep fried the tortillas
  • Toppings:  chopped tomatoes, red onions, avocado, sour cream and white cheddar


  1. Thoroughly rinse a whole chicken and boil for apx. 1 hr. 45 min. to 2 hours
  2. Remove chicken and debone; with your fingers, pull apart the chicken; save the meat to add to the soup later
  3. Strain the water in a sieve to remove all small pieces and any small bones
  4. Before re-adding the water to the pot, saute the onion and garlic for a couple minutes in olive oil
  5. Put the water back in the pot and add more as needed (due to evaporation)
  6. Boil the chicken broth water and add the salsa, corn, kidney beans and black beans
  7. Boil and add the tomato sauce
  8. Boil and add the cumin, chili powder and salt to taste
  9. Medium boil for apx. 20 minutes then add the roux to thicken
  10. Boil for a few minutes, then add the chicken and COMPLETE!

Mykonos, Greece


Greek Salad



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