My New KitchenAid Artisan

I was lucky enough to be able to get one of these KitchenAid Mixer's this year in the classic white.

After going through a few cheap $13 hand mixer's before and having them die on me I decided to invest in the "biggie".

What a difference! I purchased mine through Amazon.com. I will give you some tips. Amazon sells a variety of colors but the prices go up and down and there are rebates on them. You may also be able to score free shipping, too. So watch the prices. I have found Amazon was the best place to purchase one at $199.99 plus a rebate. The prices change frequently on the models and colors there. So if you want a certain color keep checking their site daily in order to get a good deal.

Gulf Coast Shrimp Gumbo

Serves 6.

8 tbsp. vegetable or canola oil plus extra if needed, divided
4 tbsp. flour
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. chopped carrots
3/4 c. seeded and diced red bell pepper
2 1/2 tsp. minced garlic
1/4 tsp. cayenne pepper
3/4 tsp. dried thyme leaves
Kosher salt and freshly ground black pepper
3 c. chicken stock, plus extra if needed
1 (28-oz.) can diced tomatoes, strained well
5 flat leaf parsley sprigs
2 bay leaves, broken in half
12 oz. okra, cut into 1/4-in. rounds
6 oz. andouille sausage, cut into 1/4-in. dice
1 lb. large shrimp, shelled and deveined
4 c. cooked white rice

Directions

For roux, heat 4 tablespoons of the oil in a medium, heavy skillet over medium heat. When hot, add flour and stir constantly with a wooden spoon until mixture thickens and becomes a deep reddish-brown, 6 to 8 minutes. Remove and set aside.

Add 2 tablespoons oil to a large, heavy, deep-sided pot set over medium-high heat. When hot, add onions, celery, carrots and red bell pepper. Sauté, stirring constantly, for 3 minutes. Then add garlic and stir, cooking 1 minute more. Stir in cayenne pepper, thyme, 3/8 teaspoon salt and 3/8 teaspoon black pepper. Add stock, tomatoes, parsley sprigs and bay leaves, and bring mixture to a simmer. Reduce heat to low so that mixture stays at simmer, then whisk in reserved roux.

Cook until vegetables are tender and mixture has thickened, about 20 minutes.

Heat the remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat. When hot, sauté okra, stirring and adding more oil if needed, until just lightly browned around the edges, 4 to 5 minutes. Add okra and sausage to the gumbo after it has simmered for 20 minutes. Cook for 1 minute. (Gumbo can be prepared 1 day ahead to this point; cool, cover and refrigerate. Reheat over medium heat, when ready to continue with recipe.)

When ready to serve, add shrimp to the gumbo, and cook until they curl and turn pink, about 3 minutes. Do not overcook or shrimp will be tough. Salt and pepper gumbo as needed. If soup is too thick, thin with extra stock. If desired, you can remove and discard the parsley and bay leaves. To serve, place 1/2 cup rice in each of 6 shallow soup bowls, and ladle gumbo over rice.

Nutrition information per serving:

Calories 530 Fat 28 g Sodium 1,100 mg
Carbohydrates 50 g Saturated fat 6 g Calcium 145 mg
Protein 22 g Cholesterol 95 mg Dietary fiber 5 g
Diabetic exchanges per serving: 1 vegetable, 3 bread/starch, 2 medium-fat meat, 3 1/2 fat.

Cocido

Cocido is a Spanish stew. Cocidos vary from region to region, but every region of Spain has at least one type, if not more.

12 ounces dried chickpeas, covered by 2 inches of water and soaked overnight
1 large leek
1 1/2 pounds good quality slab bacon, in two large pieces, tough
skin peeled off
2 pounds baby back ribs, cut into individual ribs, each about 4 inches long
Kosher salt
1 teaspoon dried thyme or 1 sprig fresh thyme
1 small smoked ham hock, about 6 ounces, or a 2-ounce piece of serrano ham or 2-ounce prosciutto end
1 medium yellow onion, unpeeled
1/2 bulb garlic, unpeeled, ends trimmed
1 carrot, peeled and cut in half
1 1/2 teaspoons Spanish sweet paprika
1 bay leaf
3/4 pound Spanish-style chorizo
Extra virgin olive oil, for garnish

Crusty bread for serving (optional).

1. Drain chickpeas and place in a large stockpot. Keeping root end intact, trim leek of roots and dark green leaves. Slice in half lengthwise, submerge in cold water, and rinse thoroughly. Add to stockpot with bacon, baby back ribs, 1 tablespoon plus 3/4 teaspoon salt, thyme, ham hock, onion, garlic, carrot, paprika and bay leaf. Cover with water by 2 inches (about 6 cups). Bring to a boil, then reduce heat to low. Simmer, partially covered, for 1 hour, occasionally skimming foam. Add 1 cup cold water. Simmer, partially covered, for 1 hour more.

2. Add 1/2 cup cold water and chorizo. Return to a low simmer and cook until all ingredients are tender, about 30 minutes more.

3. Using a slotted spoon and kitchen tongs, carefully remove meats, garlic, bay leaf, thyme sprig, onion, carrot and leek. Discard ham hock, garlic, bay leaf and thyme sprig. When meats and remaining vegetables are cool enough to handle, peel onion and purée in a blender with the carrot, leek, 3/4 cup chickpeas and 1 cup cooking liquid.

4. Cut bacon into 2-inch pieces and chorizo into 1-inch pieces. Return meats and vegetable purée to stockpot and stir gently to combine. Reheat, and adjust salt if necessary. Ladle into large soup plates, and drizzle with extra virgin olive oil. If desired, serve with crusty bread for sopping up sauce.

Yield: 4 to 6 servings.

Source: NY TIMES

R.J.'s Smoked Brisket Soup Recipe

Preparation (easy)
Time 30 Minutes

Celery medium dice 1 cup
onions medium dice 1 cup
Butter 5 ounces
Flour 5 ounces
Beef consumme 2 qts.
Frozen Mixed Vegetables ( fresh if you have them) 2 lbs
Thyme ground pinch
Black pepper ground 2 tsp
Beef brisket course chop 1.5 lbs
Rotel tomatoes1-#10 can
Salt 2 tsp

In a large heavy bottom stock pot cook butter, onions and celery until vegetables are tender. Add flour and mix well. Cook roux for 5 minutes stirring frequently. Add beef consumme slowly whisking to incorporate all liquid. Bring liquid to a slow simmer and then add remaining ingredients. Bring back to a simmer and cook for 20 minutes before serving. This is a great crock pot recipe and will serve 10-12 guests.

Found in myfoxkc.com

My New Flatware

I decided it was time to get a new flatware set. I have been using the same set my mother passed on to me. Meaning it was 40+ years old which by the way held up very well.

I chose this Wolfgang Puck Bistro 45-piece Connoisseur Flatware Set at Home Shopping Network.

This should go quite nicely with my dinnerware.

Did you know that if you care for your stainless steel set properly it should last you many years to come.

Things like eggs, mayo, or mustard left on your silverware for days in your sink can cause pitting.

The mineral content in your water, such as high iron can cause corrosion.

Leaving your flatware in your dishwasher for days, or leaving food on utensils, or in a moist sink can cause rust.

Luckily there are some products to make life easier if some of this happens to you. One of them is Bar Keeper's Friend. You can find this at Walmart or online.

I have also heard that using a lemon dish washing detergent is bad and can cause issues because of the acids.

Grandma's Chicken Soup

Last night on Food Network they featured Grandma's Chicken Soup. I have to say her meals looked de-lish! She offers gift packages and get well baskets. Even a soup club! Do check out her site.

White Bean Soup with Garlic and Hot Pepper

This Middle Eastern soup, flavored with tomatoes, onions and garlic, is perfect for a cold winter day. You can use the same recipe with black eyed peas or chickpeas.

450 gr. dried white beans (about 2 1/2 cups)
3 Tbsp. extra virgin olive oil
2 large onions, chopped
6 large garlic cloves, minced
3 to 4 cups water
3 cups beef, chicken or vegetable broth or
additional water
a 400-gr. can diced tomatoes, with their liquid
2 Tbsp. tomato paste
Salt and freshly ground pepper
1 tsp. paprika (optional)
1/2 tsp. hot red pepper or 1/4 tsp. cayenne pepper, or to taste
1/4 cup chopped parsley or fresh coriander

Sort beans, discarding any stones, and rinse them. Heat 2 tablespoons oil in a large saucepan, add onions and saute over medium heat for 10 minutes or until light golden. Add half the garlic, saute a few seconds, and add beans, 3 cups water and the broth. Bring to a boil, cover and cook over low heat for 1 hour.

Add tomatoes, tomato paste, salt, pepper and paprika and cook for 30 minutes or until beans are very tender, adding hot water form time to time if soup becomes too thick. Stir in red pepper and half the parsley.

Heat remaining tablespoon oil in a small skillet. Add remaining garlic and cook over medium-low heat for 1 minute or until fragrant but not brown. Add to soup. Taste soup and adjust seasoning. Serve garnished with remaining parsley.

Makes 6 servings.

Recipe from the Jerusalem Post.

Mexican Avocado Soup

From The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing ©2007.

INGREDIENTS
2 tablespoons corn oil
1 onion, finely chopped
1 tablespoon wheat flour
4 1/3 cups vegetable stock
1 large avocado, pitted, peeled, and mashed
1 pinch cayenne pepper
1/2 cup almond milk/light cream
Salt to taste
1/2 yellow bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon paprika

PREPARATION
1. Gently fry the onion in a Dutch oven with the oil. Sprinkle with the flour and stir-fry until the onion is well coated. Continue to stir, and slowly add the stock.

2. Bring to a boil, add the avocado and the cayenne pepper, and gently simmer for 5 minutes.

3. Sir in the almond milk or cream, season, and serve garnished with red and yellow bell peppers and paprika.

NUTRITIONAL INFORMATION
Calories: 464

Harissa Soup

Enjoy a bright and delicious soup that's ideal lunchtime fare.

From The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing ©2007.

INGREDIENTS
1/2 hot chili pepper, chopped
2 cloves garlic, crushed
1 teaspoon coriander seeds
1 teaspoon ground cumin
2 tablespoons olive oil
2 scallions, sliced
1 carrot, diced
1 stick celery, sliced
1 cup green beans, sliced
1 pound ripe tomatoes, pureed
1 1/2 cups flageolet beans, cooked or canned
1 1/2 cups garbanzos, cooked or canned
3 1/2 cups vegetable stock
Salt and black pepper to taste
1 handful mint, chopped

PREPARATION
1. In a mortar, pound the chili, garlic, coriander, and cumin with a little oil. Then gently heat the remaining oil in a large Dutch oven, and add the onion and vegetables.

2. Heat through, add the tomatoes, beans, garbanzos, and chili paste. Stir for 1 minute before adding the stock and a little salt.

3. Bring to a boil and simmer for 15 minutes. Season with salt and pepper, garnish with mint, serve.

Rhubarb Soup

1 lb. rhubarb, peeled
3 oz. sugar
3 cups water
1/2 oz. cornstarch
1/2 tsp. cinnamon, ground
1/2 cup white wine

Dice rhubarb. Combine rhubarb with sugar and one-half the water in a saucepan. Bring to a boil. Skim the top.

Combine the remaining water with the cornstarch. Stir in the rhubarb mixture. Bring to a boil to thicken. Purée and strain. Add cinnamon and white wine. Chill before serving.

Yield 7 portions
Estimated Time (Minutes) 99
Amount Per 1 Serving
Calories 81 Calories from Fat 10

Recipe from the Giant Food Store.

Cold Sendgalese Soup

Recipe by GMA co-host, Charlie Gibson.

One 10 3/4 oz. can cream of chicken soup
1 tsp. curry powder
1/4 cup whole milk
10 large ice cubes (about 1 1/2 cups)
1/4 cup heavy cream
1/4 tsp. salt
1/8 tsp. ground black pepper
Garnish: 1/2 Granny Smith apple, halved and thinly sliced

Directions

1. In a blender combine the can of soup, the curry powder and the milk. Blend for 15 seconds on high speed.

2. Add ice cubes and blend for 30-45 seconds until ice is thoroughly combined.

3. Pour into a chilled serving bowl. Stir in the heavy cream and the salt and pepper. Serve immediately, or refrigerate a few hours until ready to serve. Ladle into chilled bowls and garnish with the sliced apple. Serve with fresh bread, butter and sliced ripe tomatoes.

Makes 2 1/2 cups.

Caldo Tlalpeño (Mexican Chicken Soup)

Makes 4 servings

ACTIVE TIME: 30 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy

6 cups reduced-sodium chicken broth
1/2 cup water
1 head garlic, cloves separated and peeled
8 ounces boneless, skinless chicken breast, trimmed
2 teaspoons canola oil
1 medium onion, chopped
1 poblano or Anaheim chile pepper, chopped
1 canned chipotle pepper in adobo sauce (see Shopping Tip)
1 cup instant brown rice
4 radishes, sliced
1 small avocado, chopped
1/4 cup chopped fresh cilantro
1 lime, quartered

1. Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
3. Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.
4. Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top with equal portions of radish, avocado and cilantro. Serve with a wedge of lime.

NUTRITION INFORMATION: Per serving: 318 calories; 13 g fat (2 g sat, 7 g mono); 39 mg cholesterol; 31 g carbohydrate; 22 g protein; 6 g fiber; 264 mg sodium; 517 mg potassium.
Nutrition bonus: Vitamin C (60% daily value), Selenium (16% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 1 1/2 fat

TIP: Chipotle peppers in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep 2 weeks in the refrigerator or 6 months in the freezer.

Recipe by Eatingwell

Cheddar Cheese Soup

1/4 c. butter
1/4 c. all-purpose flour
2 12-oz. cans evaporated milk
1 c. beer or chicken broth
2 t. Worcestershire sauce
1/2 t. salt
1/2 t. dry mustard
1/4 t. cayenne pepper
8-oz. pkg. shredded sharp Cheddar cheese

Garnish: additional shredded cheese, sliced green onion

Melt butter in a large saucepan over medium heat. Add flour, stirring constantly until bubbly. Add evaporated milk; bring to a boil over high heat, stirring constantly. Reduce heat; stir in beer or broth, Worcestershire sauce and seasonings. Simmer for 10 minutes; stir in cheese until melted. Garnish as desired. Makes 4 servings.

Recipe by Gooseberry Patch. Check out their cookbooks!
Enjoy this recipe from Comfort Foods Cookbook (M819).

Looking for more cheese soups? Just do a search at the top of the page.

Heloise's Cream Soup Base

A no-fat cream soup by the columnist, Heloise. You can add other ingredients to this to suit your taste. You may also double or triple the batch.

1 cup nonfat dried milk powder
1 tablespoon dried onion flakes
2 tablespoons cornstarch
2 tablespoons chicken bouillon powder
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper

Mix all the ingredients and store in an airtight container. This mixture will make about four to six 4-ounce servings when water is added. To make soup, add 2 cups of water to the mix in a large saucepan and stir constantly over medium heat until thick. Add 1/2 cup of a main ingredient of your choice – Rosemary used squash – and cook until done. If the soup is too thick, add more water and stir thoroughly over medium heat.

Rachael Ray's Quick Chick and Noodle Soup

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 2 quarts of soup, 4 big bowls


2 tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped

Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.

Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

Hearty Vegan Winter Soup

Ingredients:
1 medium cabbage, cut into quarters
3-4 fresh garlic cloves, peeled, finely chopped
4 carrots, peeled and finely sliced
2 celery stalks, chopped
2 parsnips, peeled and diced
1 qt (or 7 cups)organic vegetable stock
2 medium red or white potatoes, diced
2 zucchinis, diced
2 cups of cauliflower florets
1 small yellow or white onion
2 tblspn safflower or olive oil
2 fresh tomatoes, diced
Sea salt
Fresh ground black pepper
Fresh parsley to garnish

Directions:
Lightly brown garlic and onions with oil. Add stock and potatoes and bring to a boil. Add rest of veggies with a little chopped fresh parsley and salt and pepper to taste. Bring back to a boil, cover and reduce heat to low. Simmer for approximately 15 to 20 minutes until the vegetables are tender. Serve into warm soup bowls and garnish with a little chopped fresh parsley.

Recipe by the Bellytwins

Corn and Crab Chowder

Be sure to use white corn—it's sweeter.
Prep: 25 minutes; Total: 35 minutes
Servings: Makes 4 first-course servings

From Bon Appétit|January 2008

1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crabmeat, flaked

Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.

Jude's Simple Kale Soup

It is not often I find a recipe using kale.
Kale is a member of the cabbage family, green in color, in which the central leaves do not form a head. The strong-tasting leaves are rich in vitamins A and C, potassium, calcium and iron; frequently eaten boiled or used as garnish.

Ribs and stems from one bunch of kale, chopped into 1-inch pieces
1 large garlic clove, sliced
1 medium red-skinned potato, cleaned and chopped
2 cups veggie stock or veggie bouillon
1 cup of nonfat powdered milk
2 tablespoons fresh herbs, chopped (I used sage from our garden)

Boil kale, potato and garlic in veggie stock. Strain off most of the water, and save. Place vegetables, including the sliced garlic, in food processor until they make a paste. Mix paste with discarded water and the cup of milk, using a whisk. Whisk in herbs. Simmer for about five more minutes. Let stand. Serve. (Better the next day, of course).

Recipe by Judith Toy

Salmon, Leek, and Grain Mustard Chowder

This recipe is by Chef and restauranteur Allegra McEvedy.

Serves 4

2oz/60g butter
1 medium leek, light green part only, chopped and washed
A small butternut squash, peeled, seeded and diced into small cubes
8 baby turnips, trimmed and quartered, or one big one, diced
8floz/225ml white wine
5floz/140ml single cream
A few strands of saffron, soaked in 2 tbsp hot water
1lb/450g salmon fillet, diced into small cubes
1 tbsp chopped dill
1½ tsp grain mustard
1 tbsp chopped parsley Lemon quarters (optional)
Melt the butter in a good-sized pan and add the leek, squash and turnips. Cover and cook over a low heat until tender.

Stir in the white wine, boil down until reduced by about two thirds, then add 1½pints/800ml water and simmer for 5 minutes. Pour in the cream, saffron and soaking water and simmer for 10 minutes, until reduced to a pleasing consistency.

Stir in the salmon and dill and turn off the heat. Stir in the mustard and parsley. Taste to check the seasoning. Serve straight away, with a piece of lemon if you like.

Shiitake Lemongrass Miso Soup

Dairy-Free, Vegetarian, Vegan

Serves 4
1 tablespoon unrefined (not toasted) sesame oil or canola oil
1/3 pound shiitake mushrooms, stems discarded, thinly sliced
1 clove garlic, chopped
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon tamari or soy sauce
1 (12-inch) length of lemongrass
4 cups vegetable broth
5 green onions, white and light green parts, cut into 1-inch pieces
1 medium carrot, peeled and thinly sliced
1 small red pepper, thinly sliced
1 pound extra firm tofu, drained and cut into 1-inch pieces
2 tablespoons miso paste
1 handful cilantro or flat parsley leaves
Heat a large saucepot or Dutch oven over medium heat. Add oil, mushrooms, garlic, ginger and soy sauce and toss to coat. Cook, stirring once or twice, until mushrooms are browned on edges, about 5 minutes. Bruise stalk of lemongrass with the back of a knife to release the flavorful volatile oils and cut it into 3 pieces. Add lemongrass to pot.

Pour in vegetable broth and increase heat to medium high, scraping bottom of pan to release any browned bits. Stir in green onion, carrot, red pepper and tofu. Bring to a boil and reduce to a brisk simmer for 5 minutes. When vegetables are tender, remove from heat. Remove lemongrass from pot and discard. Put miso paste in a small bowl and add a tablespoon or two of hot broth from the pot. Stir to dissolve miso. Stir dissolved miso into pot. Ladle soup into bowls and garnish with cilantro or parsley.

Nutrition Info
Per serving (About 16oz/452g-wt.): 240 calories (70 from fat), 8g total fat, 0.5g saturated fat, 14g protein, 36g total carbohydrate (5g dietary fiber, 12g sugar), 5mg cholesterol, 600mg sodium

Collard Green and Black-Eyed Pea Soup

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
5 cloves garlic, 4 sliced and 1 whole, divided
1 sprig fresh thyme
1/4 teaspoon crushed red pepper, or to taste
4 cups reduced-sodium chicken broth
1 15-ounce can diced tomatoes
5 cups chopped collard greens or kale leaves (about 1 bunch), tough stems removed
1 15-ounce can black-eyed peas, rinsed
6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
6 tablespoons shredded Gruyère or Swiss cheese
2 slices bacon, cooked until crisp and finely chopped

1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juices. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
2. Position rack in upper third of oven; preheat broiler.
3. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with garlic. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

NUTRITION INFORMATION: Per serving: 184 calories; 6 g fat (2 g sat, 3 g mono); 13 mg cholesterol; 22 g carbohydrate; 11 g protein; 4 g fiber; 513 mg sodium; 212 mg potassium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (25% dv), Fiber (16% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 1/2 medium-fat meat, 1/2 fat

Recipe by Eating Well.