Fasolada

Ingredients

• 1 cup dry white beans
• 1/4 cup tomato puree
• 3 finely chopped celery sticks
• 1 large carrot, chopped
• 1/2 red capsicum, finely chopped(you can use green capsicum)
• 1 cup shredded cabbage
• 1/2 cup chopped parsley
• 1 large onion, chopped
• 5 cloves garlic, crushed.
• 2 vegetable stock cubes and black pepper
• iodised salt
• 1 teaspoon dried oregano
• 1/4 cup extra virgin olive oil

Directions

1. Wash the beans and place them in water, allowing them to soak for a day or night.
2. Drain the water using a colander and rinse well under running water.
3. Add the beans in a large pot filled with enough water to cover the beans and boil, covered, for about 30 minutes.
4. Drain the beans using a colander and return them to the pot, fill the pot with enough water to barely cover the beans. (the amount of water will determine the thickness of the soup).
5. Chop all vegetables.
6. Add celery, carrot, onion, capsicum, cabbage to pot.
7. Simmer soup for 30 minutes then add tomato, parsley, garlic, pepper and stock cubes
8. Simmer for a further 2 hours or until beans are tender.
9. Add olive oil and oregano at end of cooking to the pot, add some salt at this point.
10. It is usually eaten with feta cheese and crusty bread,smoked herring or you can try it with other foods.

Hungarian mushroom soup

Ingredients

2 tablespoons butter

2 cups of onions (diced)

1 1/2- 2 pounds of mushrooms

1 teaspoon of salt

2-3 teaspoons of dill

1 tablespoon paprika

2 teaspoon of lemon juice

3 tablespoons flour

2 cups of water

1 cup of milk (room temp.)

pepper to taste

1/2 cup sour cream

Directions

melt butter in a pot, add onions and saute for 5 minutes over medium heat. Add mushrooms, salt, dill, paprika, lemon juice cover and cook for 15 minutes. Gradually shift in flour stirring constantly and cook for 5 minutes. Add water and cook for another 10 minutes stirring often. Add milk and pepper, whisk in sour cream heat gently but don't boil after this point.

Chunky Chicken Noodle Soup

Ingredients

* 1/2 cup diced carrot
* 1/4 cup diced celery
* 1/4 cup chopped onion
* 1 teaspoon butter
* 6 cups chicken broth
* 1 1/2 cups diced cooked chicken
* 1 teaspoon salt
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried thyme
* 1/8 teaspoon pepper
* 1 1/4 cups uncooked medium egg noodles
* 1 tablespoon minced fresh parsley

Directions

1. In a large saucepan or pot, saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.

Chicken Noodle Soup

Ingredients

* 1 (2 to 3 pound) stewing chicken
* 2 1/2 quarts water
* 3 teaspoons salt
* 2 teaspoons chicken bouillon granules
* 1/2 medium onion, chopped
* 1/8 teaspoon pepper
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried thyme
* 1 bay leaf
* 1 cup diced carrots
* 1 cup diced celery
* 1 1/2 cups uncooked fine noodles

Directions

1. In a large cooking pot, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to pot; adjust seasonings to taste. Remove bay leaf before serving.