It's Soup Time

Scallop Dill Chowder (6 servings)
1 slice bacon, diced
1/2 cup each diced onion and diced celery
1 sprig fresh thyme
1 bay leaf
1 1/2 cups clam juice or fish stock
6 small red potatoes
2 cups reduced fat (2%) milk
2 cups fresh bay scallops
1 tsp. dillweed

Heat bacon in stew/soup pot over low heat. Add onion, celery, thyme and bay leaf; cook until vegetables are soft, about 10 minutes. Dice potatoes and add to pot with clam juice. Simmer until potatoes are just tender, about 10 minutes. Add milk, scallops and dill; heat thoroughly. Remove thyme and bay leaf. Adjust salt and pepper to taste

Butternut Squash Soup
3 cups butternut squash, cubed
3 potatoes, cubed
1 bell pepper, diced
1 cup corn
1 can black beans, drained
1 can white beans, drained
1 can diced tomatoes
1 onion, diced
2 cups vegetable or chicken broth
1 tsp cilantro
cayenne pepper to taste
½ tsp ginger
¾ tsp cumin
½ tsp ground black pepper
1 jalapeño, diced (optional)

Combine all ingredients in crock pot. Cover and cook on low for 6-8 hours.
Optional: sprinkle with a small amount of fresh cilantro and a fresh shaved parmesan before serving.
NOTE: I use any kind of beans I have on hand -- especially like garbanza beans in this.