Recipes this month were contributed by members of the National Federation of the Blind of Oregon.
Portland Central Chapter’s Favorite Black Bean Crockpot Soup
by Tracy Boyd
Tracy is a member of our NFB-OR Board of Directors and is the president of our parent’s division. She has been both a state and national scholarship winner and is very active in the Portland Central Chapter of the NFB of Oregon.
1 bag of black beans (soak overnight in water) drain beans completely before adding to crockpot.
1 jar of medium salsa
2 boxes of vegetable stock
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon cumin
Method: Add all ingredients into crockpot; cook on high for four hours; blend with immersion blender until soup is creamy. Serve with your favorite toppings. Here are some of Portland Central Chapter’s favorite toppings: sour cream, shredded cheddar cheese, chopped onions, chopped red peppers, and lime wedges.
by Katie Taylor
1 chicken breast, boneless and skinless
1/4 cup barley, optional
1 or 2 zucchinis
1/4 bag of frozen cauliflower
1/4 bag of pearl onions or 1/4 of any standard onion. Either red, yellow, or white. Do not use green.
1 can green beans, carrots, or peas, or any combination of these
Either potatoes peeled and rinsed, or pasta, or frozen egg noodles
Use any spice or salt you have for seasoning
Garlic or onion powder
Use either a creamy Campbell soup or bullion for the broth
Method: First dice all fresh ingredients. Make your broth; set aside. Place all fresh ingredients in a crock pot or large slow cooker. Add frozen vegetables as these will cook through during the cooking process. Add all of the broth (keep in mind the size of your slow cooker or large pot if you wish to make this recipe on the stove; too much fluid will cause a spill.) After three hours of cooking, or when all fresh ingredients are cooked through, add canned vegetables to warm them (drain vegetables first). When adding fresh ingredients, be sure to include the barley or any fresh herbs you may use. Servings depend on size of pot or slow cooker. A small crock pot will yield about five servings of soup. When choosing fresh vegetables for this recipe, do not use broccoli or cabbage.