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Ingredients

4 large red bell peppers (2 1/4 pounds), stems removed
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 quart low-sodium chicken broth
1/2 cup fresh orange juice
1/4 teaspoon grated orange zest
2 tablespoons chopped cilantro
Salt and freshly ground pepper
6 sea scallops

Directions

Preheat the oven to 425°. Put the peppers on a cookie sheet,

stemmed side down, and bake for 45 minutes, or until the skins are black.

When they’re cool enough to handle, remove and discard the skins,

cores and seeds. Finely dice 2 of the peppers.

In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, onion,

cumin and crushed red pepper and cook over moderately low heat,

stirring occasionally, until the onion is softened, about 10 minutes.

Add the whole roasted peppers and the chicken broth and bring to a boil

over high heat. Reduce the heat to low and simmer for 20 minutes.

Add the orange juice, orange zest and cilantro.

In a blender, puree the soup in batches. Return the soup to the saucepan

and season with salt and pepper; keep hot.

In a medium skillet, heat the remaining 1 tablespoon of olive oil until

shimmering. Season the scallops with salt and pepper. Add the scallops

to the skillet and cook over high heat until richly browned on the bottom,

about 2 minutes. Turn the scallops and cook on the second side for

1 minute. Ladle the soup into bowls, garnish with the scallops and

diced peppers and serve.

Ingredients

1 cup orzo
1 tablespoon extra-virgin olive oil
1 pound fresh chicken sausage, casings discarded
and meat rolled into 20 1-inch meatballs
1 large garlic clove, very finely chopped
6 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1) 5-ounce bag baby spinach, 5 cups

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Directions

In a large saucepan of boiling salted water, cook the orzo until it is

al dente, about 8 minutes. Drain and rinse the orzo under cold water until cool.

Meanwhile, in a medium soup pot, heat the olive oil until shimmering.

Add the chicken meatballs and cook over moderately high heat until they are

lightly browned, about 4 minutes. Using a slotted spoon, transfer the meatballs

to a plate. Add the garlic to the pot and cook over moderate heat until

lightly golden, about 1 minute. Add the chicken broth, bring to a simmer

and season with salt and pepper. Add the meatballs to the broth and simmer

until they are cooked through, about 3 minutes.

Add the baby spinach and cooled orzo to the simmering broth and cook,

stirring, until the spinach is wilted and the soup is piping hot, about 1 minute.

Ladle the meatball-and-orzo soup into shallow bowls and serve.

Ingredients

7 3/4 cup(s) low-sodium chicken broth
1 cup(s) long-grain white rice, such as basmati or jasmine
1 tablespoon(s) vegetable oil
3/4 pound(s) kielbasa, halved lengthwise and thinly sliced
1 onion, halved and thinly sliced
1/2 medium green cabbage, cored and finely shredded
Kosher salt and freshly ground pepper

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Directions

In a medium saucepan, combine 1 3/4 cups of the chicken broth with the

rice and bring to a simmer. Cover and cook over low heat for 18 minutes,

until the rice is tender.

Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over

moderately high heat until lightly browned, about 4 minutes.

Add the onion and cabbage and cook until softened, about 6 minutes.

Add the remaining 6 cups of broth and bring to a simmer.

Cook over moderately low heat until the cabbage is tender, 10 minutes.

Season with salt and pepper, stir in the rice and serve.

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Ingredients

6 cups drained and rinsed canned black beans (three 19-ounce cans)
4 cups canned low-sodium chicken broth or homemade stock
2 tablespoons cooking oil
1 onion, chopped
1 1/2 teaspoons salt
1/2 cup dry sherry
1 teaspoon fresh-ground black pepper
2 avocados, preferably Hass, cut into 1/2-inch dice
1/4 cup chopped cilantro or flat-leaf parsley
6 radishes, halved and sliced thin
2 tablespoons lime juice

Directions

Combine 3 cups of the beans and 1 cup of chicken broth in a blender or

food processor and puree until smooth.

In a large saucepan, heat the oil over moderate heat. Add the onion and

1 teaspoon of the salt and cook, stirring frequently, until the onion is soft,

about 5 minutes. Increase the heat, add the sherry, and boil until reduced

to approximately 1/4 cup, about 3 minutes.

Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of

chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.

Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice,

and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. S

poon the soup into bowls and top with the salsa.

Notes:
If the radishes aren’t perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.

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INGREDIENTS

1/2 cup  Chicken Broth
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced
1 large red or green pepper , cut into wide strips
1 medium zucchini or yellow squash
2 cups large mushrooms

DIRECTIONS

Stir the broth, thyme and black pepper in a small bowl.

Brush the vegetables with the broth mixture.

Lightly oil the grill rack and heat the grill to medium.

Grill the vegetables for 10 minutes or until they’re tender,

turning over once during cooking and brushing often with the broth mixture.

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