One-Dish Wonders

Dream Soup, by Chogyam Trungpa Rinpoche

“The Vidyadhara, Chogyam Trungpa Rinpoche developed this

soup recipe. It was printed in the Halifax Shambhala Banner

over a decade ago. It's a hearty, quick and easy soup to

make and will perhaps bring back delightful memories for you

or create new ones.

"As I recall, the Vidyadhara had a dream about this soup,

which Max King, his personal cook, translated into food.

Dream Soup became a long-time favorite for breakfast and

middle of the night snacks.” -- Machen Wangmo, Shari Vogler

with assistance from Ms. Patricia Usow."

1/2 - 3/4 lb. ground beef

1 quart chicken stock

10 oz. fresh spinach, washed and shredded

1 sm. package of cellophane noodles,

soaked in cold water 15 mins. & cut into 6" lengths

1Tablespoon soy sauce (to taste)

1 cup buttermilk

Break up ground beef into cold stock with bare hands.

Bring to boil, stir occasionally so meat does not clump.

Simmer 20 minutes.

Add cellophane noodles.

Cook 3 minutes.

Remove form heat.

Add spinach, soy sauce, buttermilk & stir.

(Yogurt can be used in place of buttermilk.)

Optional:

Add 1/2 cup of brussels sprouts after first 15 mins. of cooking.

Continue with 5 more mins. of simmering and/or

add 1/2 teaspoon of fermented bean curd and/or

1/2 cup sliced green onions after removing from heat.

Cilantro can also be added.

Spicy Black Bean Soup, by Lu G:

1 spray(s) cooking spray
1 medium onion, finely chopped
4 medium garlic cloves, minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz chicken or vegetable broth
10 oz canned tomatoes with green chilies, such as Rotel
11 oz canned yellow corn, drained

Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender, add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stock pot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil. lower heat to medium and simmer for 20 to 25 minutes.

Yields about 1 1/2 cups of soup per serving.