Friday, September 6, 2013

Soup Season

Earlier this week, I was inspired by the forecast to make not one but two soups, Potato and Greens Soup for me and Beef Noodle Soup (listed first below in relevant categories) for the kids with the leftover brisket.  They liked their soup and I liked mine; both reappeared at dinner and in lunch thermoses.  Then tonight, as I was eating my soup, the kids became interested--and so I scooped potato-less greens soup for Bud and greens-less potato soup for Sis.  And they liked that, too, having two bowls each.  Mama polished off the pot when she got home.

Then, sitting upstairs while the kids were reading, Mama and I started talking about hearty, hot meals as the chilly evening air crept through the weekend.  I started naming soups and she did, too,  The result is this compilation--vegetarian and omnivore soups alike, soups posted here before and many not, all that we've liked at one time or another and would be willing to try (perhaps in an adapted form) again.  (This isn't all of my soup recipes, just a good number of them.)


(Don't forget the crusty bread or cornbread!)


My Basic Recipe for Soup:

Homemade Soup
In the fall of 2003, we made several slapdash homemade soups—Chickpea Soup, vegetable soup with pinto beans and squash, turkey carcass soup, tortilla soup, chicken and dumplings.  The possibilities are endless . . . but all start like this.

olive oil
browned ground meat, leftover chicken, leftover beef (optional)
1 can Rotel or crushed tomatoes
egg noodles/dumplings/rice/Israeli couscous/pasta (dilatini/orzo/farfalle)
squash/zucchini/bell pepper
garnish with croutons, cheese, vinegar (red wine or balsamic), whatever

            Saute the onion, garlic, celery, and carrots in olive oil until tender.  Add stock.  Add additional ingredients, saving noodles and dumplings until the end.  Season with salt, pepper, dried Italian seasoning, herbes de Provence, Maggi, Tony’s, Lawry’s seasoned salt, Worchestershire sauce, etc.  
            The chickpea soup version of this was inspired by Bloodroot and primarily included chickpeas and crushed tomatoes.
            Note:  I have decided I don’t like parsnips in my soup. 


VEGETARIAN Soups (if it mentions chicken stock, just use veg)

Potato and Greens Soup

1 tablespoon olive oil

1 tablespoon unsalted butter
1 bunch leeks, thoroughly rinsed and thinly sliced (about 2 cups)
4 1/2 cups chicken stock, preferably homemade (or veg stock)
salt and freshly ground pepper
8 white potatoes (about 3 1/2 lbs), peeled and cut into 3/4 cubes
1 bunch arugula or other bitter greens such as curly endive or escarole, washed

Heat the oil and butter in a large heavy saucepan over low heat. Add the leeks and stir well. Cover and cook until soft, about 5 minutes.

Add stock and bring to a simmer over medium-high heat. Add salt and pepper to taste. Add potatoes and bring back to a simmer. Cook until tender but not mushy, 10 to 15 minutes. Turn off heat.

Ladle about 3 cups of soup into a blender (don't fill more than halfway). Hold the lid on with a dish towel to prevent splattering, and blend until smooth. Return pureed soup to saucepan, stir to combine, and bring back to a simmer. Season to taste.

Stir in greens. Cook for 2-3 minutes, until wilted and bright green, and serve immediately.

Martha Stewart Living


Winter Vegetable Soup

1 tablespoon olive oil

1 cup finely chopped onion
3/4 cup finely chopped carrot (about 2 carrots)
2 garlic cloves, minced
2-14.5 oz cans Great Northern beans (cannellini), rinsed and drained
1-14.5 oz can diced tomatoes, with liquid
2 cups cubed Yukon Gold potato (about 10 oz)
2 1/2 cups water
2-14.5 oz cans vegetable broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-10 oz package frozen chopped spinach, thawed, drained, and squeezed dry (she left this out--the right decision, I think)

Heat oil in Dutch oven, over medium-high heat. Add onion, carrot, and garlic; cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Add spinach; cover and cook 5 minutes.

Weight Watchers Annual Recipes for Success 2003 (3 pts a cup)


Lentil and Red Pepper Soup

2 tablespoons extra virgin olive oil

1 small onion, finely chopped
4-6 cloves garlic, to your taste, finely chopped
1 teaspoon sweet paprika or pimenton (smoked paprika)
1 large or 2 medium-size red bell peppers, seeded and finely chopped
1 cup dried brown lentils, picked over and rinsed
5 cups water
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 to 2 tablespoons sherry vinegar or red or white wine vinegar, to your taste

In a medium-sized skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, stirring a few times, until they begin to soften, about 3 minutes. Reduce the heat if they begin to brown. Stir in the paprika and allow it to cook for about a minute more. Add the bell pepper and cook for 2-3 minutes, stirring a few times, until it jus tbegins to soften. Use a heat-resistant rubber spatula to scrape the vegetables and oil into the slow cooker. Add the lentils and water and stir to combine. Cover and cook on LOW until the lentils are completely soft, 7-9 hours.

Season the soup with salt and pepper and the remaining 1 tablespoon of olive oil. Stir in 1 tablespoon of the vinegar, ading more if needed. Serve hot ladled into soup bowls.

Beth Hensperger, Not Your Mother's Slow Cooker Cookbook


Broccoli Noodle Soup

Mmmm, one of my favorite soups, though it is never as thick as I think it will be. And it is very messy to eat!

3/4 cup chopped onion

2 tablespoon margarine or oil
6 cups chicken broth (canned or bouillon)
dash salt, pepper
8 oz. very fine noodles
2 packages frozen broccoli (better w/ 1 bunch fresh)
6 cups milk
1 lb. Velveeta light cheese cubed

Saute onion in margarine, add chicken broth and bring to boil. Add broccoli and cook til almost tender. Add noodles and salt and cook til tender. Add milk and cheese. Stir til melted. Add pepper if desired (can add some of the milk if need more liquid to finish cooking noodles.)

Substitution note:  equal parts Colby cheese (or 3/4 Colby and 1/4 American) tossed in a little flour for Velveeta


All-Day Minestrone

1 tablespoon olive oil

1 medium-size yellow onion, minced
1 celery rib, chopped
1 large carrot, chopped
2 garlic cloves, minced
4 oz green beans, ends trimmed and cut into 1" pieces
1-15 oz can chickpeas, drained and rinsed (or 1 1/2 cups slow cooked)
1-14.5 oz can diced tomatoes, left undrained
1 medium-size zucchini or yellow summer squash, diced
6 cups stock
sat and black pepper
1/2 cup raw or 1 cup cooked ditalini or other small soup pasta
1/4 cup pesto

Pour the oil in the bottom of the 4-6 quart slow cooked. Add onions, celery, carrot, and garlic, cover, and cook on High while you assemble the reminaing ingredients.

After they've been prepped, add the green beans, chickeas, tomatoes, zucchini, and stock to theslow cooker and season with salt and pepper. Cover and cook on Low for 7-8 hours.

If using raw pasta, about an hour before you're ready to serve, add it to the slow cooker and cover.

Just before serving, stir in the pesto and already cooked pasta, if using. 

Fresh from the Vegetarian Slow Cooker


Pasta e Lenticchie

This is my all-time favorite go-to recipe (without the hot pepper flakes).  I sometimes use pasta (even spaghetti) but other times couscous or bulgur.  I've used curry or masala instead of parsley or Italian seasonings.  Any tomatoes, from sauce to crushed to diced to chopped, work.  I've added kale, spinach, a variety of other greens, raw or previously cooked. You really just do your own thing, starting with lentils, water, and garlic.  

5 cups water

3/4 cups lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon hot red pepper flakes
1/2 pound vermicelli, or small tubular pasta, or pasta mista
2 rounded tablespoons finely cut or snipped parsley
Optional: extra-virgin olive oil and hot red pepper flakes or hot pepper oil, for garnish

In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes. Add the garlic, the olive oil, the tomatoes, the salt and the pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.

If using capellini, break it into 2 to 4-inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to the point of being cooked. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils and simmer to finish cooking the pasta.
When pasta is cooked to taste, remove the pot from the heat, stir in the parsley cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil or the best-quality extra virgin olive oil for drizzling on top.

“Molto Mario”


J D's Black Bean Soup

1/2 lb dried black beans, rinsed and sorted

olive oil
1-2 cloves garlic, minced
1 onion, chopped
4 cups water
1-2 bay leaves (depending on size)
salt, pepper to taste

Prep black beans in your favorite way (either overnight soak, or 5 minute boil and then 1 hour soak). Drain.

Saute onion and garlic in a little olive oil. Add beans, bay leaves, water, salt and pepper. Cook until tender. Adjust seasonings.
DO NOT DRAIN. Puree using immersion or regular blender.
My note: I think you could probably drain the beans and then puree them to make a good black bean dip. Also, this would probably be good with a chopped green pepper, too.



Ethiopian-Inspired Yellow Split Pea Stew

3 cups water plus 2 tablespoons (divided)

1 cup dried yellow split peas
2 tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 1 inch-long piece fresh ginger, peeled,
finely chopped

1/2 teaspoon ground turmeric

1 teaspoon salt
Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 30 minutes.
Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute.
Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.


Jamie’s Beanbag Soup Recipe

2 cups mixed dried beans

1-2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
2-3 cloves garlic, minced
1 bay leaf
Salt and pepper to taste

Soak dried beans in 6 cups lightly salted water overnight OR boil beans in 6 cups water for 2 minutes and simmer on low for an hour. DO NOT DRAIN.  In olive oil, sauté onion, celery, carrots, and garlic.  Add beans with their liquid to pot with sauteed vegetables and also bay leaf.  Bring to a boil.  Reduce heat, cover, and simmer until beans are tender, about 1 ½-2 hours. 

Optional:  To bulk up the bean soup, you can: 

•                    add spinach or kale (or other greens), fresh or frozen, along with carrots, celery, and onions
•                    add ¾ cup dried macaroni (or orzo) when beans are almost done
•                    make the soup with ½ the beans (1 cup or so) and add a variety of vegetables like green beans, corn, and potatoes for a vegetable soup

Italian version:  Add 1 teaspoon Italian seasoning with the salt and pepper.  Later, when beans are almost done, add 1 can diced tomatoes.   

French version:  Use Herbes de Provence with salt and pepper.

Slow Cooker directions:  Place presoaked beans and soaking liquid in 6-quart slow cooker.  Sauté  onions, carrots, celery, seasonings, and garlic in olive oil.  Add these, plus bay leaf and optional vegetables except tomatoes, to slow cooker.  Cook on LOW 6-8 hours, adding tomatoes or other acids and/or pasta in last hour.


Butternut Cider Bisque
This wasn’t great the first time we tried it but it must have been a bad squash, because we made it this fall and it was incredible (10/08)!

1 tablespoon olive oil 

1/2 large onion, diced 
1/2 large carrot, diced (I left this out) 
1 stalk celery, diced 
1 pound butternut squash, peeled, seeded and diced 
5 cups chicken stock or canned chicken broth 
2 cups apple cider 
2 cups heavy cream (MUST be heavy cream; anything else curdles in the acidic cider!) 
pinch of nutmeg 
1 tablespoon brown sugar 

Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and saute until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. 

Remove from heat. Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in cream to achieve the desired consistency. Add the nutmeg and brown sugar. Heat gently and serve. 

Red Lion Inn Cookbook plus my changes


Aido Bouido, aka Garlic Soup

There was a blog two years ago of a woman named Julie cooking her way through Julia Child’s Mastery of French Cooking vol. 1-2.  She reported on her search for rare ingredients, the challenge of cooking in a small NYC apartment, and the results.  It opened Julia Child up to me in a new way, just as had Sara Moulton’s mentioning Julia’s “you’re alone in the kitchen.”  And so, we were sad when Julia Child died, and so made the recipe in her honor.  Who thought water and garlic would be this good!  Amazing.  And I love the way she writes recipes, transcribed directly here (summer 2004).  Obviously, I wrote this blurb before the book and the movie, as I read the blog "real time."

Soup Base

1 or 2 large heads of garlic (2 heads are not too much!), the unpeeled cloves separated and smashed
2 quarts water
seasonings: 2 teaspoon salt, a big pinch of freshly ground white pepper, 2 whole cloves, 1/4 teaspoons each sage and thyme, 1 medium imported bay leaf, 6 parsley sprigs
3 tablespoons fruity olive oil

Final Liaison

3 egg yolks
1/4 cup olive oil


hard toasted French bread rounds
1 cup grated Parmesan or Swiss cheese

            The Soup Base:    Combine all the listed ingredients in the saucepan, bring to the boil, and simmer partially covered 30 minutes.  Strain into a bowl, pressing juices out of the ingredients, and return to the saucepan.  Correct the seasoning. 

            Ahead of time note:  May be prepared in advance; shill uncovered, then cover and refrigerate or freeze.  Bring to the simmer shortly before serving.
            The Final Liaison:  Whisk the egg yolks in a mixing bowl for a minute or two until thick and sticky; by droplets, whisk in the olive oil to make a thick, mayonnaise-like cream.
            Serving:  Just before serving, and by dribbles, beat a ladleful of hot soup into the egg yolk liaison; gradually whisk in the rest.  Serve immediately, passing the bread and cheese separate.

Julia Child, Way to Cook

Alternative:  Provencal Garlic and Chicken Soup

ingredients for Garlic Soup

2 skinless and boneless chicken breasts
a handful of chopped fresh parsley

            While the soup base is simmering, cut the chicken breasts into small slices, 1/2 inch dice, or julienne.  After straining the soup base, add the chicken and let simmer 4-5 minutes.  Finish the soup as described, whisking the liquid into the egg yolk liaison, and folding in the chicken and parsley.

Julia Child, Way to Cook

Alternative:  Provencal Garlic and Potato Soup

ingredients for Garlic Soup

3 cups sliced “boiling” potatoes
a big pinch of saffron threads, or 1 teaspoon fragrant curry powder, optional

            After simmering and straining the soup base, add the potatoes and optional saffron or curry; bring to the boil and simmer about 10 minutes, or until the potatoes are tender.  Finish the soup as directed.

Julia Child, Way to Cook


Ann’s Corn Chowder

6 slices bacon

1 onion chopped
1 green pepper
1 jar pimentos
2 cans milk
2 cans cream of mushroom soup
2 cans cream style corn
1 can chili pablano soup (optional)

            Mix and simmer.

Gommie Hungry


Baked Potato Soup

What a time consuming recipe!

3 large baking potatoes, baked (can be baked in microwave)

½ cup finely diced celery
¾ cup each finely diced carrots and onion
1/3 cup finely diced green onion
1 teaspoon each white pepper, cracked black pepper, seasoned salt, and minced garlic
4 ounces bacon, diced
2 tablespoons olive oil
2 cups water
2 teaspoons chicken-seasoned stock base
2 2/3 cups whipping cream
12 oz (3 cups) grated Swiss cheese
1 ½ oz. (3 tablespoons) butter
1/3 cup flour

            Peel potatoes and cut into ½-inch chunks; set aside.  In large bowl, mix celery, carrots, onion, green onion, peppers, salt, and garlic; set aside.  Place bacon in a Dutch oven and cook over medium-high heat until brown.

            Reduce heat to medium low and add oil.  When hot, add vegetable mixture; saute until vegetables are well done.  Add potato chunks and cook until dark brown.  Add water, chicken base, and cream; stir constantly 5 minutes.  Fold in cheese until thoroughly blended.
            Heat butter in saucepan over low heat; whisk in flour.  Add roux to soup and stir until thoroughly blended.  Reduce heat.  Simmer, stirring occasionally, 30 minutes.
            Makes 2 quarts or 6 servings.

Mason Jar recipe, from Houston Chronicle, sent by Mom


Chickpea Stew with Couscous
1 medium onion, diced
3 garlic coves, minced
2 cups vegetable broth
1 1/2 cups diced zucchini
1 large sweet potato, peeled, in 1/2" dice
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced, peeled tomato, canned or fresh, with juice
1 teaspoon cinnamon*
1 teaspoon ground coriander*
1/2 teaspoon cumin*
pinch cayenne (we omitted this)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon jice
1-15 oz can chickpeas, drained, or 1/2 cups homemade
2 cups couscous
2 tablespoons minced parsley or cilantro (I leave this out)
*I substituted 2 1/2 teaspoons Penzey's sweet curry powder for this and it was wonderful.

In a large pot, combine onion, garlic, and 1/4 cup vegetable broth (in fairness, I used a little olive oil to get in my daily guidelines for WW). Cook over moderate heat until liquid evaporates and onion is transparent, about 5 minutes. Add zucchini, sweet potato, bell peppers, tomato, cinnamon, coriander, cumin, cayenne, sat, and pepper. Simmer 5 minutes. Add remaining 1 3/4 cups broth and lemon juice. Bring to a simmer, cover, lower heat, and simmer gently until vegetables are just tender, about 5 more minutes (nope, took almost 15+). Stir in chickpeas and cook until chickpeas are hot. Keep stew warm. Serve over couscous. Garnish with minced parsley.

Everyday Cooking with Dr. Dean Ornish


Moroccan-Inspired Vegetable and Chickpea Stew

1 tablespoon olive oil
3 shallots, chopped
1 large carrot, chopped
1 small yellow or red bell pepper, seeded and chopped
1 garlic clove, minced
1 easpoon peeled and minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
8 oz. green beans, ends trimmed and cut into 1" pieces
1 1/2 cups chickpeas (15.5 oz can), drained and rinsed
14.5 oz can diced tomatoes, and drained and chopped
1 1/2 cups vegetable stock
1 tablespoon fresh lemon juice
salt and freshly ground black pepper
1/2 cup frozen peas, thawed
1/2 cup mixed dried fruit (apricots, apple slices, prunes, raisins,etc.), chopped
1/4 cup imported green olies, drained, halved, and pitted
1 tablespoon minced fresh parsley leaves

In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper, and garlic. Cover, and cook until softened, about 5 mintues. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.

Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on Low for 6-8 hours.

About 20 minutes before serving, add the peas and dried fruit.

When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot.

Robin Robertson, Fresh From the Vegetarian Slow Cooker


No Hurry Vegetable Curry

1 tablespoon peanut oil (I used canola)
2 large carrots, sliced on a diagonal
1 medium-size yellow onion, chopped
3 garlic cloves, minced
2 tablespoons curry powder
1 teaspoon ground coriander (see above)
1/4 teaspoon cayenne pepper (nope, I never add the spicy stuff)
2 large Yukon gold potatoes, peeled and diced
8 oz green beans, ends trimmed and cut into 1" pieces
15.5 oz can chickpeas, drained and rinsed (or 1 1/2 cups homecooked)
14.5 oz can diced tomatoes, drained (I had crushed)
2 cups vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup canned unsweetened coconut milk

Heat the oil in a skillet over medium heat. Add the carrots and onion, cover and cook until softened, about 5 minutes. Add garlic, curry powder, coriander, and cayenne, stirring to coat.

Transfer to 3 1/2-4 quart slow cooked. Add potatoes, green bearns, chickpeas, tomatoes, and stock; cover, and cook on LOW for 6-8 hours.

Just before serving, stir in peas and coconut milk and season with salt.

from Robin Robertson's Fresh from the Vegetarian Slow Cooker


Mommy Hungry's Harvest Vegetable Chowder
*I must confess to using a container of pre-cut soup veggies from Whole Foods so I don't have exact measurements on those.

olive oil

1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
6 cups vegetable broth
1 Yukon gold potato, cubed
1 large turnip, cubed
*7-10 baby carrots
*1 cup cubed butternut squash
*1 cup cubed rutabaga
*fresh parsley and fresh dill to taste
3 cups milk

Saute onion and celery in olive oil until tender.   Add garlic and saute until fragrant.  Add broth, vegetables, and herbs and cook until vegetables are tender, 20-30 minutes on simmer.  Add milk and simmer another 10 minutes.  Puree half of the soup in a blender or use an immersion blender (or all of it!).  Serve with oyster crackers.

*I think it would have been good with sweet potatoes, too, possibly leeks, parsnips, or whatever you like.  Even greens like kale.

Mommy Hungry

Lentils and Potatoes with Curry

1 cup dried brown lentils, washed and picked over
3 1/2 cups water, coconut milk, or stock, plus more if needed (I used water and it was good)
1 tablespoon curry powder
2 medium starchy potatoes, peeled and cut into large chunks
Salt and freshly ground black pepper
Yogurt and chopped fresh cilantro leaves for garnish (no cilantro!)

Combine the lentils, liquid, and curry powder in a medium saucepan over medium-high heat and bring to a boil.  Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water a bit, about 15 minutes.

Add the potatoes and cover the pan completely.  Cook undisturbed for 10 minutes or so, then stir gently and check to make sure the lentils aren't too dry.  (At this point, you can add 2 tablespoons butter for a smoother mixture, if you want.)  If they are, add a bit more liquid.  Add salt as the lentils become tender.

Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the center, another 5 to 10 minutes; add liquid if necessary.  The mixture should be moist but not soupy.  Add lots of black pepper, stir, then taste and adjust the seasoning and serve, garnished with yogurt and cilantro.

Mark Bittman, How to Cook Everything


Stovetop Spanish Lentil Soup
1 onion, chopped
2-3 stalks celery, chopped
1-2 carrots, chopped
1/2 red pepper, seeded and chopped
olive oil
3 cups kale, de-stemmed, washed, and chopped
3 cloves garlic, minced
1 1/2 cups brown lentils, picked over and rinsed
1 teaspoon sweet Hungarian paprika
6-8 cups water
red wine vinegar

Saute onion, celery, carrots, and red pepper in olive oil until tender.  Add kale and garlic and saute briefly.  Add lentils, paprika, and water.  Season with salt and pepper to taste.  Simmer about 20 minutes or until lentils and vegetables are tender.  Serve with a splash of red wine vinegar.

Mommy Hungry, inspired by Bloodroot and adapted from a slow cooker recipe

Pumpkin Curry Soup
2 cups peeled and diced butternut squash
2-4 tablespoons olive oil
sea salt
1 yellow onion, roughly chopped
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1-15 oz. can pumpkin puree
2 cups vegetable or chicken broth
1 cup coconut milk
1 heaping tablespoon curry powder
pinch of cayenne
juice of 1 lime, or to taste
optional:  chopped scallions or cilantro leaves

Preheat oven to 450F.
In roasting pan, toss butternut squash with olive oil and salt to taste. Roast until tender and dark brown, about 30 minutes.  Set aside.
Meanwhile, in a soup pot, heat oil over medium-low.  Saute onion and garlic, stirring frequently, for 8-10 minutes.
Add the ginger and continue sauteing until everything is tender and golden.  
Stir in pumpkin puree, broth, coconut milk, curry powder, and cayenne.  Stir a few times, then let simmer on low for 20 minutes.
Add the squash and lime juice (to taste.)  Serve.

Clean Gut

Zucchini Mushroom Soup
2 tablespoons coconut oil
6 cups portobello or crimini mushrooms
1 red or yellow onion, roughly chopped
2 garlic cloves, chopped or crushed
1 large zucchini, cut int 1/2" thick rounds
1 bay leaf
water as needed
2 cups chopped cauliflower
Optional:  1 cup almond milk or 2 more tablespoons coconut oil
sea salt to taste

In a large pot over medium-high heat, melt the coconut oil.  Stir in the mushrooms and a sprinkle of salt.  Saute until they are lightly brown, about 23-4 minutes.  Stir in onion, garlic, zucchini, and cook an additional 3-4 minutes.  Add bay leaf and enough water to cover vegetables.  Cover and bring to low boil.  Simmer for an additional 12 minutes.  Add cauliflower and cook until tender.  Remove from heat and puree with an immersion blender.  Add almond milk for extra creaminess.

Clean Gut



Beef Noodle Soup

leftover brisket or other beef, cubed
beef stock (leftover drippings or gravy, too--ours had red wine in it)
egg noodles

Saute onions in olive oil until tender; add garlic and saute until fragrant.  Add stock, beef, and vegetables (I had a leftover brisket meal with potatoes, carrots, cabbage, celery, etc., and so everything was already cooked).  Cook until vegetables are tender.  Turn up heat to boiling and add noodles.  Cook until noodles are done.  Season to taste.  Serve immediately.

Mommy Hungry


Chicken and Sausage Gumbo

I didn’t really love gumbo when I was younger but it has certainly grown on me now. So, for the first time, the night before the crash of Flight 587 (in Nov. 2001), I made gumbo, based on my mom’s recipes and my New Orleans cooking school class notes. And you don’t really need Andouille sausage—just any smoked sausage. Note: My mom adds a can of diced tomatoes; I don't.  We ate the soup as we watched the news, with Goo.

4-5 chicken breasts

½ cup flour
½ cup oil
2 large onions chopped
2 ribs celery, chopped
1 green pepper, chopped
2 lbs. sausage
6-8 cups chicken stock
5 cloves garlic, minced
2 bay leaves
2 tablespoons Tony’s (approximately)

Saute sausage medallions. Saute onions, celery, pepper in sausage grease.

Make roux (Mom says you can microwave til brown, stirring after every minute; I tried this to start but then but it in a pot to finish). Add chicken broth. Add onion, celery, pepper, and sausage.
Saute chicken until dry and stringy. Add to pot. Add bay leaf, garlic, Tony’s. Simmer for 2 hours.
Serve over rice. Freezes really well.

Gommie Hungry



1 cup flour

1 teaspoon salt
1/3 cup milk

additional: 1-2 tablespoons butter and 1/2 cup milk

Combine flour, salt, and milk. Roll out on floured surface and cut into diamond shapes (don't know why). Drop in layers into near boiling broth. Do not stir. Cook 10-15 minutes, until dumplings float. Add butter and milk to broth and simmer 5-10 more minutes. Serve.

Gommie Hungry


Tortilla Soup

3-4 cans chicken broth (or homemade chicken stock)
onions, celery, garlic, carrots, zucchini
green chilies
1 can diced tomatoes (or ½ can Rotel)
corn tortillas in strips
Monterrey Jack cheese

Cook vegetables in chicken broth. Serve with tortilla strips and cheese.

(My note tonight: I used diced tomatoes instead of Rotel, added a can of Ranch Beans, and an orange bell pepper, but no celery. Plus no chicken!)

Gommie Hungry


Cousin Susan’s Mexican Soup

Tasty and easy, but not a soup for socializing!


1 pound ground beef
½ chopped onion

Add and Simmer:

2 cans Ranch-style beans
2 cans minestrone soup (Progresso)
1 can Rotel tomatoes (with or without chilis)
1 cup chopped tomatoes
Cousin Susan


Patricia’s Beef Soup

3 cups water

2 small onions chopped
3 celery stalks chopped
2 sliced carrots
14 oz. can tomatoes
1/2 teaspoon pepper
10 oz. frozen mixed vegetables
1 lb. beef
2-4 tablespoon beef bouillon

            Cook onions, celery, carrots in water all day.  Then add rest of ingredients.

my college roommate


Italian Potato and Sausage Soup

Just like the sausage soup at Olive Garden crossed with that of Bertucci’s.  Leave out the vanilla and don’t substitute milk for cream as it will curdle.  Yum.  (winter 2005).

6-8 Yukon gold potatoes, peeled and diced into 1-inch pieces

4 cups chicken stock
2 lbs. hot sausage, out of casing (or sweet Italian sausage)
1 1/2 cups diced onions
1 3/4 cups finely diced celery
4 oz. butter
1 qt. heavy whipping cream (nonfat milk will curdle in vinegar; can delete dairy)
3 tbs. balsamic vinegar (white or dark)
1 tbs. Vanilla (optional—we liked it better without)
4 tbs. finely chopped flat-leaf parsley
Salt and pepper to taste
In a large stockpot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes. In a sauté pan over medium heat, add sausage and chopped onion in pan and sauté until completely cooked. Drain sausage mixture, add celery and sauté a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth if needed. Add vinegar, vanilla and parsley at the end of cooking. Season to taste, with salt and pepper.
Jackson EMC website


Beef Barley Soup

I always liked Campbell’s Beef Barley soup but I had never really considered making my own.  Until I saw a recipe in Taste of Home.  Then Mama and I got to talking about it and looked for barley at the grocery store.  We liked the recipe on the Goya bag and used that instead, with some alterations—we forgot to buy mixed vegetables.  And it was amazing.  Below is the original recipe and our changes.  (Mama adds, tonight, that she doesn't like barley soup at all--"too slimy.")

1 tablespoon olive oil

1 lb. boneless steak, cubed (seasoned with salt and pepper)
1 small onion, chopped
1 clove garlic, minced
2 teaspoons oregano
2 beef bouillon cubes
4 cups water (this increased to 8 at least)
1 bay leaf
1-14.9 oz. mixed vegetables, undrained (optional—we used 2-3 stalks celery, chopped)
½ cup barley (ginia thinks more would be better, but that would need more water)

            Heat oil in large pot and brown beef.  Stir in onion and garlic and cook until tender.  Stir in oregano, bouillon cube, water, bay leaf, and celery.  Bring to a boil; reduce heat and simmer about an hour.  Add barley.  Cook over medium heat for another 30 minutes (more like an hour, adding more water).  Serves 4.

Goya barley bag recipe


Italian Wedding Soup

I don’t know where I first had this soup with meatballs and pasta in a chicken broth, but I’ve always liked it.  The most memorable time was in D.C. while we were staying at the Homewood Suites in March 2002.  It was one of the complimentary dinner options one night and we relished the “Spaghetti-O’s”-like meatballs in the light soup.  I found this recipe online and we made it in June—very refreshing, tasty, and easy!

1/2 pound extra-lean ground beef

1 egg, lightly beaten
2 tablespoons dry bread crumbs (or finely crushed cracker crumbs)
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole (or spinach)
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot
2-3 cloves garlic, crushed

In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.

In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.


Potato Soup

Another mainstay from grad school, and my Taste of Home magazines.  It cooks very quickly.

1 lb ground beef

4 cups peeled cubed potatoes
1 small onion
3-8 oz cans tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
parsley optional
bouillon cubes optional

            Brown ground beef.  Drain.  Add potatoes, onion, and tomato sauce.  Stir in water, salt, and pepper; bring to a boil.  Reduce heat and simmer for 1 hour or until potatoes are tender and soup has thickened. 

Taste of Home magazine


Cream Hash

I could immediately tell which one Gommie was making based on how she cut the ingredients:  sliced for the cream hash (it is a light brown but with no cream) and diced for the red hash.
My favorite part of rump roast!

2-3 potatoes, sliced

1 onion, sliced
2-3 tablespoons oil
1-2 cup leftover roast, sliced
leftover gravy
1-2 tablespoons flour
2-3 cups water

Saute onion, then potatoes til transparent.  Add flour.  Blend.  Add water and gravy and roast.  Season.  Cover, cook til potatoes tender, about 30 minutes to 1 hour.

Gommie Hungry


Louisiana Hash

diced potatoes 

small can tomato sauce
left-over gravy
salt and pepper

Saute onions in grease.  Add potatoes and roast.  Then add tomato sauce, water, etc.  Cook until potatoes are done (1 hour).

Alternate:  Red Hash

2-3 potatoes, diced

1 onion, diced
leftover roast, diced
leftover gravy
1-2 tablespoons flour
2-3 cups water
8 oz. tomato sauce
bouillon cube
Tabasco (optional)

Saute onion, then potatoes til transparent.  Add flour.  Blend.  Add water and gravy and roast.  Season.  Cover, cook til potatoes tender, about 30 minutes to 1 hour.

Gommie Hungry


Slow Cooker Lentils and Sausage

We made this in the crock-pot one night—very tasty.  But we made a few changes to the original recipe, which came from

1 (16 ounce) package dry lentils

1 (16 ounce) can diced tomatoes, drained (or 1 can Rotel)
2 (14 ounce) cans beef broth
2 (10.75 ounce) cans water
1 carrot, chopped (or 2)
2 pounds kielbasa (Polish) 
sausage, cut into 1/2 inch pieces
1 stalk celery, chopped (or 2)
1 clove garlic, chopped

Rinse lentils, do not soak. In slow cooker, combine the lentils, tomatoes, broth, water, carrot, sausage and celery.

Mix together and cook on High setting for 3 hours, or Low setting for 6 to 7 hours (we used 4-6 hour setting). Stir well before serving.


Chicken and Vegetable Soup with Tortellini

1 onion, chopped
3 stalks celery, chopped
2-3 carrots, chopped
2-3 cloves garlic, minced
8-12 cups chicken stock
1-10 oz package frozen spinach, defrosted
1+ cup frozen corn
1 can diced tomatoes
1-2 cups cooked chicken, diced
1-2 tablespoons Italian seasoning
1 large package cheese tortellini

Saute onion, celery, and carrots in olive oil; add garlic and saute til fragrant.  Add chicken stock and simmer until vegetables almost tender.  Add spinach, corn, tomatoes, chicken, and Italian seasoning.  If serving immediately, bring soup to high simmer or boil and add tortellini.  Otherwise, cook tortellini separately and heat with soup when ready to serve.

Mommy Hungry


Turkey Carcass Soup

Bad name, great soup.  An after-holiday mainstay (or after baked chicken and gravy.)

Place bones and water in pot, with two inches of water covering bones.
Place in large slices of onion and whole celery in pot.
Simmer for a couple of hours.
Throw all of ingredients away, saving liquid.
Add water, leftover gravy, bouillon, and carrots.
May also add fresh celery and onion.
Add cooked rice or noodles.
Gommie Hungry


Hunter's Stew
1 onion, chopped
1-2 carrots, chopped
olive oil
1 head cabbage, shredded
4 cups vegetable stock
1/2 can diced tomatoes
bay leaf
2 cloves garlic, minced

Cook down the onion and carrots in olive oil.  Saute the cabbage briefly.  Add 4 cups vegetable stock and 1/2 can diced tomatoes.  Add a bay leaf and some minced garlic. Simmer until cabbage reaches desired tenderness. Season to taste.

Mama Hungry


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