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Category: Soups & Stews

Red Chili Vegetable Soup

Red Chili Vegetable Soup

1 1/2 quarts fat-skimmed chicken or vegetable broth
1 onion (1/2 lb.), chopped
1 clove garlic, pressed or minced
1 1/2 T. ground dried New Mexico or California chilies, or 1/4 tsp. cayenne
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 lb. carrots, peeled
1/2 lb. thin-skinned potatoes, scrubbed
1/2 lb. green beans, ends trimmed
About 1/3 C. crumbled cotija or feta cheese
About 1/2 C. nonfat or reduced-fat sour cream
Crisp corn tortilla strips
Salt and pepper

In a 4- to 5-quart pan over medium-high heat, combine 1/4 C. broth, onion, and garlic. Cover and stir occasionally until onion is limp, 5 to 6 minutes. Add chili, cumin, and oregano; stir about 30 seconds. Add remaining broth, cover, and bring to boiling over high heat. Meanwhile, cut carrots diagonally into about 1/4-inch-thick slices. Cut potatoes into 1/2-inch cubes. Cut beans into 2-inch lengths. Add carrots and potatoes to pan; cover. When boiling, reduce heat to medium-low and simmer 10 minutes. Turn heat to high, uncover, add beans, and when boiling, reduce heat to medium-low. Simmer until vegetables are tender to bite, 5 to 7 minutes. Ladle into bowls. Add cheese, sour cream, tortilla strips, salt, and pepper to taste.

Yield: 6 servings
Calories: 159
Fat: 2.3g
Fiber: 3.3g

Creamy Mixed Mushroom Soup

Creamy Mixed Mushroom Soup

Mixed Mushroom Soup1 Onion, finely chopped
2 T. EVOO
10oz. Mixed Mushrooms
½ tsp. fresh Thyme
2 C. Chicken Stock
Salt & Pepper
½ C. Cream (or half and half)

In medium saucepan, sauté onions in oil until soft. Add mushrooms and thyme; continue to cook until mushrooms soften. Add a C. of stock and cook 5 minutes. Let cool slightly, then transfer to blender and blend until smooth. Add additional stock to blender to reach preferred consistency. Season with salt and pepper and add cream, if desired, for a creamy finish.

Tomato Beef Stew with Dumplings

Tomato Beef Stew with Dumplings

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may substitute venison for the stew meat)
1 cup chopped onion
2 T. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2 1/2 C. hot water
1 T. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 T. flour
2 C. Bisquick baking mix
1/3 cup margarine, melted
1/4 C. fresh herbs

Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto hot beef mixture. Bake until dumplings are brown, about 15 minutes. Serve with sour cream, if desired.

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

2 lb beef stew meat (1-inch pieces)

1 cup chopped onions (2 medium)

1 cup beef broth

1 cup red wine vinegar or cider vinegar

2 dried bay leaves

6 cups uncooked medium egg noodles (12 oz)

¾ cup crushed gingersnap cookies (about 15)

2 tablespoons packed brown sugar

2 tablespoons chopped fresh parsley

 

In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.  Cover; cook on Low heat setting 7 to 9 hours.  About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.

Homemade Creamy Mushroom Soup with Shiitake mushrooms

Homemade Creamy Mushroom Soup with Shiitake mushrooms

15 large whole shiitake mushrooms
1 tsp. olive oil
1 tsp. butter
1 onion, chopped
1 carrot, chopped
1 tsp. thyme
1 tsp. salt
more salt to taste
pepper to taste
2.5 C. water
1/2 C. half and half
3 green onions, chopped

Slice mushrooms into bite-sized pieces. Heat 1 tsp. olive oil and 1 tsp. butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate. To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 tsp. salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit. Add 2.5 C. water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case. Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency. Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add 1/2 C. half and half. Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup).

Pea Pod Soup with Lemon crème fraîche

Pea Pod Soup with Lemon crème fraîche

Pea Soup with Lemon Creme Fraiche2 pounds fresh peas in the pod
2 T. butter
1 C. chopped shallots
1 C. dry white wine
1 quart fat-skimmed chicken broth
1/2 C. basmati rice
1/2 C. crème fraîche
1 tsp. grated lemon peel
2 tsp. lemon juice
Salt and fresh-ground pepper

Rinse peas in pods. Cut off and discard tough ends from pods; pull off and discard strings. Shell peas. Reserve pods; blanch and reserve peas. To blanch fresh peas, bring water to a boil in a large pan, then add peas. Cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. Rinse well under cold running water until cool, then drain again. In a 4- to 5-quart pan over medium heat, melt butter. When it is foamy, add shallots and stir until limp, about 3 minutes. Add wine, increase heat, and boil, stirring, until about half the liquid has evaporated. Add pea pods, chicken broth, and 3 cups water; lower heat, cover, and simmer for 20 minutes. Add rice and cook until pods are tender when pierced, 25 minutes longer. In a small bowl, stir together crème fraîche, lemon peel, and lemon juice. Working in small batches, transfer pod mixture to a blender; whirl until nearly smooth. (The tough bits of pea pods may catch on blade; stop motor and remove blender jar to clean blade as needed.) Pour soup through a fine strainer into a 4- to 5-quart pan, pressing on solids to extract liquid; discard solids. Stir in half the lemon crème fraîche; add salt and pepper to taste. Set over medium heat; stir occasionally until soup is steaming. Add blanched peas. Ladle soup into bowls and top each with lemon crème fraîche.

Roasted Tomato & Eggplant Soup

Roasted Tomato & Eggplant Soup

4 tsp. olive oil, divided
3 lb. tomatoes (core tomatoes if you do not want to run through a food mill)
1/2 lb. carrots, scrubbed, trimmed and coarsely chopped
1 head garlic, cloves peeled
1 jalapeno pepper, seeded (optional)
2 medium eggplants (about 1 and 1/2 lbs), trimmed, chopped to 1/2-inch dice
1 and 1/2 C. cooked chickpeas (one 15-oz. can, rinsed)
1 tsp. curry powder
2 tsp. sea salt, divided
1/2 tsp. freshly ground black pepper, divided
2 C. filtered water
1/2 C. heavy cream (optional)
1/2 C. chopped flat-leaf parsley or cilantro

Preheat oven to 425 degrees F (400 degrees F convection). Drizzle 1 tsp. olive oil on a rimmed baking sheet; spread evenly across the surface. Slice each tomato in half and place cut side on the baking sheet. Drizzle or spray olive oil over the tops of the tomatoes. Toss carrots and garlic cloves with 1 tsp. olive oil, 1 tsp. salt and 1/4 tsp. pepper. Add to the tomatoes and roast at 425 degrees F until the tomato skins have blackened and the carrots are tender, about 45 minutes (35 minutes convection).
Toss eggplant and chickpeas with curry powder, 1 tsp. salt, 1/4 tsp. pepper and 2 tsp. olive oil. Spread on a rimmed baking sheet and roast until chickpeas are crispy, about 45 minutes (35 minutes convection). Push the roasted tomatoes through a food mill to remove skins, seeds & cores. Transfer tomato pulp, carrots & garlic (including any pan juices) to the bowl of a food processor. Process until smooth (add the 2 C. water if necessary) and transfer to a medium (4-quart) stockpot. Add the eggplant/chickpea mixture to the pot and bring to a simmer over medium heat. Thin the soup if necessary with the 2 C. water; simmer for 10 minutes to allow flavors to blend. Taste, adjust seasonings, and add the heavy cream if desired. Heat through and serve hot, garnished with parsley or cilantro and rustic bread.

Italian Venison Stew

Italian Venison Stew

2 lb. ground venison
2 tsp. lard or other cooking fat, divided
1 large yellow onion, diced
3 celery stalks, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 tsp. sea salt
3 cloves garlic, minced
4 C. chicken stock
14-15oz. canned diced tomatoes
1½ C. marinara sauce
3 carrots, diced
2 C. chopped cauliflower
2 tsp. Italian seasoning
1 tsp. dried oregano
1 small zucchini, diced
extra virgin olive oil, for drizzling (optional)

In a sauté pan, cook the ground venison in 1 tsp. lard or other cooking fat until it is browned and then set it aside. In a large soup pot heat 1 tsp. lard or other cooking fat and add in the diced onion, celery, green and red bell peppers and sea salt. Cook, stirring occasionally until vegetables are softened and just starting to brown, about 10 minutes. Add to the pot the sea salt, minced garlic, chicken stock, diced tomatoes, marinara sauce, diced carrots, chopped cauliflower, Italian seasoning, and oregano. Bring to a simmer and cook for 20 minutes, or until carrots and cauliflower are softened. Finally, add in the zucchini and cook for 10 minutes more. Ladle into bowl and drizzle with olive oil. Serve and enjoy!

Tortellini Soup

Tortellini Soup

Tortellini Soup1 3 1/2- to 4-pound chicken, cut into 8 pieces
6cups low-sodium chicken broth
2 carrots, cut into thin rounds
1/2 bunch Swiss chard, cut crosswise into 1-inch strips
1 8- to 9-ounce package tortellini, preferably vegetable
3/4tsp. kosher salt
1/4tsp. black pepper
1/4cup (1 ounce) grated Parmesan

Rinse the chicken pieces and remove the skin. Place them in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.

Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions. When the tortellini are done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

Yield: 4 servings
Calories: 570
Fat: 15g
Fiber: 2g

Black Bean Soup with Sherry

Black Bean Soup with Sherry

3 tsp. extra-virgin olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, stemmed, seeded, and finely chopped
3 medium cloves garlic, finely chopped
2 C. lower-salt chicken broth
Two 15-1/2-oz. cans black beans, including liquid
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. tomato paste
1/4 C. dry sherry, preferably fino
Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes. Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender. Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

Spring Onion Soup

Spring Onion Soup

Spring Onion Soup

 

2 tablespoons butter

2 cups (about 3 bunches) sliced scallions, including some green tops

2 teaspoons minced ginger root

3 tablespoons light soy sauce or tamari

1/2 cup dry white wine

6 cups chicken broth

salt

1 cup snow pea pods, strings removed, sliced diagonally in thirds

 

Melt the butter in a soup pot and sauté the scallions and ginger for 2 minutes. Add the soy sauce, wine, chicken broth, and salt to taste. Cook just long enough to soften the scallions, l or 2 minutes. Add the pea pods and simmer l minute longer. Serve immediately.

Butternut Soup with Miso, Ginger and Maple

Butternut Soup with Miso, Ginger and Maple

Butternut Soup with Miso, Ginger and Maple

 

2 C. butternut squash, cubed

2 T. white miso

2 tsp. grated ginger

2 garlic cloves, minced

1–2 T. maple syrup (try smoked maple syrup for an extra flavor dimension)

Kosher salt and fresh pepper

 

In a medium saucepan, combine squash, miso, ginger, garlic and just enough water to cover. Simmer, covered, until squash is tender and miso is dissolved. Blend with an immersion blender. Add 1 T. maple syrup, salt and pepper. Taste, add more maple syrup, salt or pepper as needed.

Sausage and Spinach Tortellini Soup

Sausage and Spinach Tortellini Soup

Sausage and Spinach Tortellini Soup

 

1/2 pound bulk Italian sausage

1 small onion, thinly sliced

1 garlic clove, minced

1 can (14-1/2 ounces) reduced-sodium chicken broth

1/2 C. water

1-1/2 C. torn fresh spinach

3/4 C. refrigerated cheese tortellini

2 T. shredded Parmesan cheese

Crushed red pepper flakes, optional

 

In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.

 

Serving Size: 1 ¾ C.

Calories: 354

Fat: 19g

Fiber: 2g

Leek and Fish Stew with Herb Salad

Leek and Fish Stew with Herb Salad

Leek and Fish Stew with Herb Salad

 

2 T. olive oil

2 leeks, white and light green parts only, cut lengthwise, then into ½-inch semi-circles (see note below*)

2 cloves garlic, minced

Kosher salt

Freshly ground black pepper

½ C. dry white wine or white vermouth

4 C. fish stock (see note at top of recipe)

2 C. small baby potatoes (white or red), cleaned and cut into ½-inch slices

1 pound white fish, such as cod, haddock, or monkfish, silvery skin removed

Finely grated zest and juice of 1 lemon, divided (saving ½ for the herb salad)

 

HERB SALAD

2 T. extra-virgin olive oil

Finely grated zest and fresh juice from ½ lemon (reserved from the stew’s ingredients)

1 tsp. honey

1 tsp.  Old Bay seasoning

1 C. mixed fresh herb leaves (choose any combo of parsley, cilantro, dill, chervil, tarragon, chives)

 

Your fanciest olive oil for drizzling

Crusty baguette for mopping up the broth

 

Heat olive oil in a medium saucepot over medium heat; add leeks and garlic and season with salt and pepper. When the leeks are translucent but not browned, add wine or vermouth. Bring to a boil and add fish stock. Return to a boil, add potatoes and reduce heat to a simmer. Cook 10 to 12 minutes, until potatoes are fork tender. Add fish fillets, cover pot and turn off heat. The fish will cook through in the hot broth. Smaller fillets like sC. will cook in 5 minutes; larger pieces like cod or monkfish will take 10 to 12 minutes. While the stew rests, make the herb salad: Combine olive oil, lemon juice and zest, honey and seasoning in a small bowl. Season with salt and pepper. Chop and then add fresh herbs, tossing gently to coat. Taste for seasoning. When the fish is cooked, add the lemon juice and zest to the stew. Gently break the fillets into large pieces, ladle the stew into warm bowls and garnish with herb salad. Drizzle with your fanciest olive oil, serve with hot crusty bread and take heart in the fact that sunnier days await. *Note: Leeks are notorious for hiding dirt or sand in their many layers. Once you’ve sliced your leeks, soak them in a bowl full of cold water, then drain and rinse.

Tangy Rhubarb Soup

Tangy Rhubarb Soup

Tangy Rhubarb Soup

 

3 slices regular bacon, or 2 thick cut slices

1 medium onion, chopped

2 medium carrots, peeled and diced

2 stalks celery, sliced

1 ½ tsp. kosher salt, plus more to taste

4 cloves, garlic, minced

½ tsp. freshly ground black pepper

4 medium potatoes, peeled and diced (about 2 cups)

3 cups chopped rhubarb (from about 6 medium stalks)

3 cups chicken broth (replace with vegetable broth to make this recipe vegetarian)

1 can evaporated milk (or 1 cup half and half cream)

1 T. minced fresh dill

 

Heat a large pot or dutch oven over medium high heat. Add bacon and cook until fat begins to render, about 3-5 minutes. Add onion, carrots, and celery and cook until beginning to soften and brown slightly, about 5 minutes. Add the salt, garlic, and pepper and cook until fragrant, about 1 minute. Stir in the potatoes, rhubarb, and broth. Bring to a simmer and cook until the potatoes can be pierced easily with a paring knife an the rhubarb has broken down, about 15 minutes. Remove from heat and stir in the evaporated milk and dill.

Middle Eastern Macarona

Middle Eastern Macarona

Middle Eastern Macarona

 

2 T. olive oil, divided

big pinch of salt

3 heaped T. tomato paste, divided 2 oz or 70 g

1 pack elbow macaroni 14 oz or 400 g (you might not use it all, see notes)

1 onion, very finely diced

1 zucchini, finely diced

1 carrot, finely diced

4-5 garlic cloves, minced

250 g ground beef

1 tsp. seven spices

1 tsp. turmeric

1/2 tsp. paprika powder

1/4 tsp. basil

1/4 tsp. cinnamon powder

1/4 tsp. garlic powder

1/2 tsp. black pepper

1 tsp. salt

1 can crushed tomatoes 14.5oz (400g)

 

Bring a large pot of water to boil, add 1 T. olive oil and the salt, one T. of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside. In a large skillet, heat the remaining T. of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat. Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 T. of tomato paste, and stir. Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat. Add the pasta to the sauce (I don’t always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!

 

Creamy Tomato and Chickpea Soup

Creamy Tomato and Chickpea Soup

Creamy Tomato and Chickpea Soup

 

4 T. extra-virgin olive oil

4 T. finely chopped fresh coriander leaves (cilantro)

2 onions, minced

4 cloves garlic, crushed to a paste

2 cups (400 g) drained cooked or canned chickpeas

6 cups (1.5 liters) water

2 cups (450 g) stewed tomatoes (about 1 1 / 2 14.5-oz/411-g cans)

1 1 / 2 tsp. salt

1 tsp. ground cumin

1 / 2 tsp. ground black pepper

1 / 2 tsp. ground turmeric

Generous pinch of ground red pepper (cayenne)

 

Pour the oil into a large saucepan with a lid and place over medium heat. Add the coriander leaves and onion and sauté for 10 minutes, uncovered. Add the remaining ingredients, stir, and bring to a boil. Cover and cook over medium heat for 25 minutes. Remove from the heat and allow to cool slightly. Purée, then return to the saucepan, adding more water if desired. Reheat and serve.

Benjamin Schade’s Corn Soup

Benjamin Schade’s Corn Soup

Benjamin Schade’s Corn Soup

 

10 ears of corn

3 med. yellow onions, diced finely

1/4 c. butter

2 qts. corn stock

Salt

Dash of Crystal hot sauce (or tabasco)

 

Cut the kernels from the ears of corn. (Schade recommends placing the cob on a cutting board and slicing one side of the kernels from the cob. Rotate the cob so the cut side is against the board and slice the second side. Repeat on the last two sides of the cob. See photo above.) You can also then scrape the cobs with a knife or a handy little tool called a corn slitter to remove any remaining kernels and juice. If you need corn stock, place the scraped cobs in a large pot (a Dutch oven or pasta pot) and barely cover with water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain through a fine mesh sieve. While simmering the stock, chop the onions. Melt butter in a large pot and add onions. Sauté until translucent, stirring constantly to avoid browning. (Schade says it’s critical not to brown the onions.) Add corn kernels and stir to combine then add corn stock and bring to a simmer. Simmer 5 minutes. (Remember Gibson’s advice: do not cook the corn!) Remove from heat and immediately strain the corn mixture through a sieve or colander, reserving the stock for another use. Put the corn in a blender, making sure not to overfill the blender; you can do this in batches—remember that hot liquids can explode out of a blender, so Schade advises holding down a thick towel over the lid of the blender while running it. Purée until completely smooth. Strain through a fine mesh sieve into a large soup pot. If you’re straining several batches, you can add strained bits of corn mixture back to the next batch to purée and strain. Discard the strained remains in the compost. Schade stresses that it’s better for the soup to be thick since extra liquid can be added to thin out the soup but extra liquid can’t be removed. Start thick and thin to perfect texture. When all the corn mixture has been strained into the soup pot, add 1 tsp. of hot sauce and salt to taste. (Schade recommends no more than 1 T. hot sauce for 2 quarts of soup; he said “the hot sauce is not for heat but for the vinegar to brighten the flavor.”) Heat briefly before serving, taste for seasonings and garnish with a pat of butter and grinding of pepper.