Dr. Cindy Ross: The Wakita Effect - OKIE Magazine

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Roasted Sweet Potato Soup
3 pounds sweet potatoes
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, sliced
1 Granny Smith apple, peeled and thinly sliced
6 cups water
2 tsp. salt
½ tsp. pepper
Heat oven to 400F degrees. Prick the potatoes with fork, place on baking sheet, and roast until tender (approx.
40 minutes). Heat oil in large saucepan. Add onion, celery and apple. Cook, stirring occasionally, until soft. Halve
the potatoes, scoop out the esh and add to saucepan. Add water, salt and pepper. Cook until heated through.
Puree the soup in saucepan using handheld blender. Add water, if necessary, to reach desired thickness.
TexMex Corn &
Bean Chowder
1 can of whole kernel corn - drain
1 can of creamed corn
1 can Rotel (diced tomatoes & green chilis)
1 can black beans - drain
1 cup chicken broth
1 clove garlic (minced)
1 chicken breast cooked and cubed
Directions t for the cooking challenged in your
house. Add all ingredients to pan and heat through.
Serve with tortilla chips and warm tortillas.
“Good soup is one of the prime ingredients of good
living. For soup can do more to lift the spirits and
stimulate the appetite than any other one dish.”
Louis P. De Gouy, Chef
Hamburger Soup
1 lb ground beef or turkey
1 cup chopped onion
1 cup diced raw potatoes
1 cup sliced carrots
1 cup shredded cabbage
1 cup sliced celery
4 cup tomatoes
¼ cup rice
3 cup water
4 tsp. salt
¼ tsp. basil
¼ tsp. thyme
1 bay leaf
Brown
meat and
onion, drain.
Add all
remaining
ingredients
and bring to
a boil. Cover
and simmer
for 1 hour.
Makes 9 cups.
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