Super Delicious Bean Soup

I've been playing around with bean recipes lately.  Meaning I've been making stuff up.  Last night I had a successful experiment.  I took about 3 cups of a 9 bean soup mix and put them in my crock pot at about 11 with 4 cups of Pacific chicken broth on high.  Then at about 3 I diced and threw in a couple of onions, a couple of bay leafs, and a can of diced tomatoes.  Then at about 4:30 I chopped up about 4 carrots and 3 stalks of celery and threw them in.  Dinner was at 6 and it was delish.  Only Lucy struggled.  And today for lunch it is even more delicious.

Hearty Tuscan Bean Stew

This is another recipe from America's Test Kitchen.  I had not cooked with kale before and I loved it in this.  I like my soup to be a little thicker, so I added more celery and carrots, left out one cup of the water and doubled the amount of tomatoes.  I also did not do the toasted bread in the soup although it sounds very good.

Hearty Tuscan Bean Stew


We prefer the creamier texture of beans soaked overnight for this recipe. If you're short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2. If pancetta is unavailable, substitute 4 ounces of bacon (about 4 slices). For a more substantial dish, serve the stew over toasted bread.

Yield: 8 Servings

1 pound dried cannellini beans (about 2 cups), rinsed and picked over (I just used whatever dried white beans I could find)
1 tablespoon extra virgin olive oil plus extra for drizzling
6 ounce pancetta cut into 1/4-inch pieces (see note)
1 large onion chopped medium (about 1 1/2 cups)
2 medium celery ribs cut into 1/2-inch pieces (about 3/4 cup)
2 medium carrots peeled and cut into 1/2-inch pieces (about 1 cup)
8 medium garlic cloves peeled and crushed
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (14.5-ounce) can diced tomatoes drained and rinsed
1 sprig fresh rosemary
Ground black pepper
8 slices country white bread each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with a garlic clove (optional)

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.

3. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.

4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

Soup Au Pistou

It's a new year and I am renewing my vows, so to speak, to eat food, not too much, mostly plants.  I made this for dinner last night and it was delicious! Another New York Times hit.  Love their recipes for health section!  (The rest is copy and pasted from the website)

Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.

Recipes for Health

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

See previous recipes »

Related

Recipes for Health: Cleaning Out the Pantry (July 13, 2009)

Recipes for Health: Bulgur and Walnut Kibbeh (July 14, 2009)

Recipes for Health: Wheat Berries With Broccoli (July 15, 2009)

Recipes for Health: White Beans With Celery (July 16, 2009)

For the soup:

1 1/2 cups white beans, soaked for six hours in 6 cups water and drained

2 quarts water

1 large onion, chopped

4 large garlic cloves, minced or pressed

A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf

Salt to taste

1 tablespoon extra virgin olive oil

2 leeks, white and light green part only, cleaned and sliced

1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid

2 cups shredded savoy or green cabbage

2 large carrots, diced

2 celery stalks, diced

1 medium-size zucchini, scrubbed and diced

2 medium-size turnips, peeled and diced

1/2 pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside

1/2 cup soup pasta, such as macaroni or small shells

Freshly ground pepper

For the pistou:

2 large garlic cloves, halved, green shoots removed

Salt to taste

2 cups, tightly packed, fresh basil leaves

1/3 cup extra virgin olive oil

1/2 cup freshly grated Parmesan

Freshly ground pepper

1/2 cup freshly grated Parmesan for sprinkling

1. Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.

2. Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.

3. While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.

4. To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.

5. Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.

Serves: Six to eight.

Advance preparation: The soup can be made through step 2 up to two days ahead, and definitely benefits from being made a day ahead. Refrigerate overnight, then bring back to a simmer and proceed with the recipe. The blanched green beans will keep for two or three days in a covered bowl in the refrigerator.

Andean Bean Stew with Winter Squash and Quinoa

The New York Times strikes again. Yum. I made this tonight. I give it two thumbs up, my husband one thumb up and one down, my kids two thumbs down, but I think that is pretty much the story of everything I make. I think you will give it two thumbs up. And, not only does it taste delicious, if you plan ahead and get the beans going in time, this is a very very easy meal to make.

This savory, filling pot of beans is inspired by a Chilean bean stew and uses quinoa instead of the corn called for in the authentic version. Make it a day ahead for the best flavor.

1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours

Salt

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 tablespoon sweet paprika

4 large garlic cloves, minced

1 bay leaf

1 (14-ounce) can chopped tomatoes, with liquid

1 pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes

1/2 cup quinoa, rinsed thoroughly

Freshly ground pepper

3 tablespoons chopped fresh basil or parsley

1. Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact. Add salt to taste.

2. Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans.

3. Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Taste and adjust salt. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.

Yield: Serves 6 to 8 generously

Advance preparation: This tastes best if made a day ahead and reheated. The stew will thicken up, so you will probably want to thin out with water and adjust seasonings accordingly. Add the fresh herbs when you reheat. It will keep for at least five days in the refrigerator. It freezes well.

Tomato Tortilla Soup

I got this recipe from from Ellie Kreiger's cookbook, The Food You Crave. It can also be found on The Food Network website. I like my soup to be a little thicker, so I added in a few corn tortillas (cut into strips) while cooking the onions. You can also just add in a handful of tortilla chips instead. You blend it all together in the end, so it doesn't really matter how small or big they are. I also leave out the jalapeno and just add hot sauce to my bowl.

Tomato Tortilla Soup

Prep Time: 25 min
Cook Time: 28 min
Level:Easy
Serves:4 servings, serving size: 2 cups

Ingredients

* 2 (6-inch) corn tortillas (or you can just use chips instead)
* 1 tablespoon plus 1 teaspoon canola oil
* 1/4 teaspoon salt
* 1 small onion, chopped (about 1 cup)
* 3 cloves garlic, minced (about 1 tablespoon)
* 1 small jalapeno pepper, seeded and finely chopped
* 1 teaspoon ground cumin
* 3/4 teaspoon dried oregano
* 4 cups low-sodium chicken broth
* 2 (14.5-ounce) cans no salt added diced tomatoes. with juice
* 1/4 cup fresh lime juice
* 1/4 cup reduced-fat sour cream
* 2 tablespoons chopped fresh cilantro leaves

Directions

Preheat the oven to 375 degrees F.

Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.

Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.

Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

Per Serving:

Calories 270; Total Fat 10g (Sat Fat 2g, Mono Fat 3.5g, Poly Fat 2g); Protein 9g; Carb 36g; Fiber 4g; Cholesterol 8mg; Sodium 335mg

Ethiopian-Style Chickpea Stew

I made this for dinner tonight and I loved it. It was so flavorful, filling and very easy to make. We ate it as a stew, but I also think it would be very good served over rice. I found it on the Whole Foods Market website.

Ethiopian-Style Chickpea Stew

Serves 6

Ingredients

1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne
1/4 teaspoon ground fenugreek (optional)
1/2 teaspoon ground ginger
2 (15-ounce) cans chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, finely chopped
1 medium red onion, chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 (8-ounce) can tomato sauce
1 quart vegetable broth
1 pound red potatoes, cut into 1-inch chunks
4 carrots, peeled and cut into 1-inch chunks
Flatbread

Method

Preheat oven to 450°F. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.

Toss chickpeas with a tablespoon of the oil in a large bowl then arrange on a large baking sheet in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.

Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onions and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.

Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side.

Nutrition

Per serving (about 18oz/499g-wt.): 420 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 1600mg sodium, 72g total carbohydrate (11g dietary fiber, 5g sugar), 13g protein

Barley and Bean Soup with Rainbow Chard

Barley and Bean Soup with Rainbow Chard
from Quick Fix Vegetarian

Serves 4

1 T. extra virgin olive oil
2 cloves garlic, minced
5 c. vegetable broth
3/4 c. quick-cooking pearl barley (I used regular and just cooked it longer before adding other ingredients)
salt & freshly ground black pepper
1 bunch rainbow chard, leaves halved lengthwise, then cut crosswise into thin strips
1 16 oz. can cannellini beans, drained and rinsed

Heat the oil in a large saucepan over medium heat. Add the farlic and cook until fragrant, about 30 seconds. Add the broth and bring to a boil. Stir in the barley and salt and pepper to taste. Decrease the heat to low. Add the chard and beans and simmer until the barley is cooked, about 15 minutes.

I like a thicker, chunkier soup, so I also doubled the beans. My kids actually liked this soup, once I picked the chard out of their bowl. It was good and even better with Anna's French Bread recipe.

For Anna.

I haven't made this soup yet, but it sounds delicious.

Curried Butternut Squash Soup

2007 Ellie Krieger, All rights reserved

Prep Time: 15 min

Cook Time: 25 min

Level: Intermediate

Serves: 4 servings (1 serving is 1 1/2 cups)

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped (about 2 cups)
• 2 cloves garlic, minced
• 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 cups low-sodium chicken broth or vegetable broth
• 1 tablespoon plus 2 teaspoons curry powder
• 1/2 teaspoon salt, plus more, to taste
• 2 tablespoons honey
• 4 teaspoons plain low-fat yogurt, for garnish

Directions

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

Moroccan-style Chickpea Soup

This soup is truly wonderful. Try it as the recipe says and you won't be disappointed, but it's also very forgiving when you are flexible with the ingredients. The other day I was completely out of ginger....different, but still tasted great. No saffron, no problem (I save mine for company--it costs an arm and a leg, you know!). Once I added a 28oz can of tomatoes, once I added tomato juice in place of some of the broth--we've liked it everytime. Besides, what's not to love about a recipe that takes only 30 minutes and helps you get through the abundance of garden zucchini that you'll soon be producing. Enjoy!

Moroccan-Style Chickpea Soup
from Cook’s Illustrated The Best 30-Minute Recipe book

Serves 6

This soup can be made vegetarian by substituting vegetable broth for the chicken broth. You can also substitute yellow summer squash for the zucchini, if desired.

3 cups low-sodium chicken broth
2 (15.5 oz.) cans chickpeas, drained
1 (14.5 oz.) can diced tomatoes
¼ teaspoon saffron threads, crumbled
Salt and ground black pepper
2 tablespoons unsalted butter
1 onion, minced
4 garlic cloves, minced
½ teaspoon ground ginger
½ teaspoon ground cumin
2 zucchini, cut into ½-inch pieces
2 tablespoons minced fresh cilantro
2 lemons, quartered (for serving)

MAKING THE MINUTES COUNT:
While the onion browns, prep the zucchini and cilantro.

1. HEAT BROTH MIXTURE: Bring broth, chickpeas, tomatoes, saffron, and ½ teaspoon salt to boil, covered, in large saucepan and set aside.
2. SAUTE ONION: Meanwhile, melt butter in large saucepan over medium-high heat. Stir in onion and ¼ teaspoon salt and cook until softened and slightly browned, 3 to 5 minutes.
3. SAUTE AROMATICS: ADD BROTH MIXTURE AND ZUCCHINI: Stir garlic, ginger, and cumin into pan and cook until fragrant, about 30 seconds. Stir in broth mixture and zucchini, scraping up any browned bits. Bring to a simmer and cook until zucchini is tender, about 10 minutes.
4. SEASON: Stir in cilantro. Off heat, season with salt and pepper to taste. Serve with lemon wedges.

Provencal Greens Soup

I love the NYTimes well blog and recipes, which is where I saw this.  This sounds really good.

In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.

2 tablespoons extra virgin olive oil

2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels

4 garlic cloves, sliced

6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens

1 1/2 quarts water

Salt, preferably kosher salt, to taste

Freshly ground pepper to taste

2 large eggs

4 thick slices country bread, toasted and rubbed with a cut clove of garlic

Grated Parmesan for serving (optional)

1. Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, three to five minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute. Add the greens, and stir until they begin to wilt. Add the water and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.

2. Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

Yield: Serves four

Advance preparation: You can make the soup through step 1 several hours before serving.

Black Bean Soup with Spinach

Another recipe from the NYTimes that looks pretty scrumptious.

This spicy soup is a highly nutritious meal in a bowl and one more way to use spinach in a bag. It’s inspired by a black bean soup made in the highlands of Veracruz with a local green that is somewhat like lamb’s quarters.
12 ounces black beans, washed and picked over for stones, soaked in 2 quarts water for six hours or overnight

1 tablespoon canola oil

1 medium onion, chopped

2 teaspoons lightly toasted cumin seeds, ground

4 large garlic cloves, minced

Salt, preferably kosher salt, to taste

2 canned chipotle chiles in adobo, seeded and finely chopped

12 ounces (two bags) baby spinach

1/2 cup chopped cilantro, plus additional for garnish if desired

1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.

2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes, and add half the garlic and the cumin. Cook, stirring, until fragrant, about one minute, and add the beans and soaking water. They should be covered by two inches of water. Add more water as needed, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.

3. Add the salt, chipotles, remaining garlic and half the cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste and adjust seasonings. Let sit overnight in the refrigerator for the best flavor.
4. Partially puree the soup using an immersion blender, or puree 2 cups of the beans with a small amount of broth in a blender or a food processor fitted with the steel blade. Stir back into the soup. Bring to a simmer. Add the spinach, a handful at a time, and simmer for five minutes. Stir in the remaining cilantro, and taste and adjust seasonings. Serve with warm corn tortillas, garnishing each bowl with queso fresca.

Yield: Serves six

Advance preparation: The cooked beans will keep for three to four days in the refrigerator, and they freeze well. Bring back to a simmer and add the spinach before serving.

Chickpea Soup

This is one of Jamie Oliver's recipes and it is so good! If you make it according to the directions it will be the consistency of mac and cheese, so you might want to double the stock. I also pureed more than half the beans leaving only about 1/4 of them whole.

1 small onion, peeled and finely chopped
1 stick of celery, trimmed and finely chopped
1 clove of garlic, peeled and finely chopped
Extra virgin olive oil
A sprig of fresh rosemary, leaves picked and finely chopped
2 14-oz. cans of chickpeas
2 1/4 cups of chicken stock
3 1/2 oz. ditalini or other small Italian "soup" pasta
Sea salt and freshly ground black pepper
Optional: a small handful of fresh basil or parsley, leaves picked and torn

Put the finely chopped onion, celery, and garlic into a saucepan with a little extra virgin olive oil and the rosemary and cook as gently as possible, with the lid on, for about 15-20 minutes, until all the vegetables are soft, without any color.
Drain your chickpeas well and rinse them in cold water, then add them to the pan and cover with the stock. Cook gently for half an hour and then, using a slotted spoon, remove half the chickpeas and put them to one side in a bowl.
Puree the soup in the pan using a handheld immersion blender. If you don't have one, you can whiz it up in a food processor instead, then pour it back into the pan. Add the reserved whole chickpeas and the pasta, season the soup with salt and pepper, and simmer gently until the chickpeas are tender and the pasta is cooked.
At this point, if the soup is a little thick, pour in some boiling water from the kettle to thin it down, and add more salt and pepper if needed. Serve drizzled with good-quality extra virgin olive oil. Sprinkle with the fresh parsley or basil.

I suggest serving with some good bread.

Broccoli and Cheese Soup

Last year, I really wanted to make a broccoli cheese soup. I had the hardest time finding a decent recipe that didn't have Velveeta or a "cream of" soup in it. I found this from the Food Network. It was very good. I didn't puree all of it because we like to have chunks in our soup. They also suggested homemade croutons for a garnish.

Broccoli and Cheese Soup with Croutons
Prep Time: 10 min
Cook Time: 1 hr 10 min
Level: Easy
Serves: 4 servings

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg 1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

The Mansion on Turtle Creek Tortilla Soup

The Mansion on Turtle Creek Tortilla Soup

3 tsp. corn oil (I use olive oil)
4 corn tortillas cut into long strips (use more for a thicker soup)
8 garlic cloves, peeled
2 cups fresh onion puree
4 c. fresh tomato puree (you can use canned, I use some of both)
5 dried New Mexican chilies (fire roasted & seeded-look for these in the Mexican food aisle, they come in a package of about 10)
2 jalapeños (depends how spicy you want it)
1 T. cumin powder
2 T. chopped fresh cilantro
1 tsp. ground coriander
1 large bay leaf
1 ½ qts. Chicken stock
Salt to taste
Cayenne pepper to taste

Toppings:
Chicken breast, cut into thin strips (optional)
Avocado, cut into cubes
Shredded cheddar cheese
Sour Cream
Cilantro

Tortilla Chips

Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown (4-5 minutes). Add onion puree and cook for 5 minutes, stirring occasionally (until reduced by half). Add tomato puree, chilies, jalapeños, cumin, coriander, cilantro, bay leaf and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface. Process through a blender, can be thinned with more chicken stock. Season to taste with salt, lemon and cayenne.

Don't let Stratton fool you, it's a very tasty soup. He basically looks that way every night at dinner unless it's Macaroni & Cheese.

Quinoa

Dang it--I'd been meaning to do a post for ages about how much I love quinoa, but had just not gotten around to it. Now there's an article in the NYTimes about it that beats me to the punch. It really is a fabulous grain that is as easy to cook up as cous cous and a great substitute for rice if you're looking for a hearty side. We use it in soups, flavor it with curry and mint, or just eat it plain when cooked in broth. Whatever the case, you'll love it....and it's so good for you.

Here are 3 of my most-used quinoa recipes:

Basic Quinoa

1 cup quinoa, rinsed and drained
1 1/2 cups chicken stock
butter (optional)
salt and freshly ground pepper

Place the quinoa and the stock in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer until all the stock has been absorbed, about 20 minutes. Fluff with a fork and transfer to a large bowl. Add butter (optional) and salt and pepper to taste.

Additions: add freshly chopped parsley, chives, or mint before serving.


Quinoa and Apple Salad with Curry Dressing (from Martha Stewart Living, Oct. 2004)

1/4 cup raw whole almonds
1 cup white quinoa
1 tsp honey
1 Tb finely chopped shallot
1 tsp curry powder
1/4 tsp coarse salt
2 Tb fresh lemon juice
freshly ground pepper
2 Tb extra virgin olive oil
2 Tb dried currants
1 small McIntosh (or other crunchy) apple cut into 1/8-inch thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish


1. Spread almonds in a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa, cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
3. Whisk together honey, shallot, curry powder, salt and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint and nuts; toss well. Garnish with mint.


Peruvian Chicken Ragout (from Better Homes and Gardens, January 2004)

1 lb boneless, skinless chicken thighs (although, I've used breast pieces when I have those on hand) cut into 1-inch pieces
2 Tb all-purpose flour
1 tsp chili powder
1 medium onion, chopped
1 clove garlic, minced
1 Tb cooking oil
1 28oz can diced tomatoes
1 14oz can chicken broth
1 meduim potato, peeled and diced
1 cup frozen whole kernel corn
1/2 cup quinoa
2 cups packed fresh spinach leaves
finely shredded lemon peel (set aside)
2 Tb lemon juice

1. Place chicken, flour, chili powder, 1/2 tsp salt, and 1/2 tsp pepper in a plastic bag. Seal and shake to coat.
2. In a 4-to-6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender. Stir in spinach and lemon juice; cook until spinach is just wilted. Garnish each serving with shredded lemon peel.

Hearty Lentil Soup

This is our standard soup that we must make about once a week in the winter, to the point where I have it memorized. It's a good recipe because you usually have all the ingredients on hand when you're looking for dinner without too much thought. And, it fills everyone up and my kids love, love, love it. Actually, I do too. It always goes with a nice crusty loaf of bread and some orange slices for dessert, come mid-winter orange season.

Hearty Lentil Soup (from the Cook's Illustrated The New Best Recipe)

3 slices bacon, cut into 1/4" pieces

1 large onion, chopped fine

2 medium carrots, peeled and chopped medium

3 garlic cloves, minced or pressed through a garlic press

1 14.5oz can diced tomatoes

1 bay leaf

1 tsp minced fresh thyme leaves

1 cup (7oz) lentils, rinsed and picked over

1 tsp salt

ground black pepper

1/2 cup white wine*

4 1/2 cups low-sodium chicken broth

1 1/2 cups water

1 1/2 tsp balsamic vinegar

3 tsp minced fresh parseley

*Usually I use a dealcholized wine that you can buy at most grocery stores or Trader Joes. However, I've also omitted this on occasion and the recipe works out just fine as well.

1. Fry the bacon in a large stockpot or Dutch oven over medium-high heat, stirring occasionally, until the fat is rendered and the bacon is crisp, 3 to 4 minutes. Add the onion and carrots; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, bay leaf and thyme and cook until fragrant, about 30 seconds. Stir in the lentils, salt, and pepper to taste; cover, reduce the heat to medium-low and cook until the vegetables are softened and the lentils have darkened, 8 to 10 minutes.

2. Uncover, increase the heat to high, add the wine, and bring to a simmer. Add the chicken broth and water, bring to a boil and cover partially, and reduce the heat to low. Simmer until the lentils are tender but still hold their shape, 30 to 35 minutes; discard the bay leaf.

3. Puree 3 cups of the soup in a blender until smooth, then return to the pot. Stir in the vinegar and heat the soup over medium-low until hot, about 5 minutes. Stir in 2 Tb parsley and serve, garnishing each bowl with some of the remaining parsley.

Variation: Hearty Lentil Soup with Spinach

Follow the above recipe, replacing the parsley with 5oz baby spinach. Continue to heat the soup, stirring frequently, until the spinach is wilted, about 3 minutes; serve.

Winter Vegetable Soup

This has been a fav since the first time I ate it.  I sometimes add other veggies if I have them or eliminate some if I don't.  It is forgiving and one that can be played around with.

2 Leeks; cleaned and chopped
2 lg Onions; chopped
6 ea Carrots; chopped
1 bunch Watercress; chopped
1/2 lb Butter, unsalted
4 lg Tomato; blanched, chopped
2 large potatoes peeled and chopped
1/2 c Mushrooms; sliced
1/2 c Cream, heavy
Salt; to taste
Pepper, black; to taste
Pepper, white; to taste

In a large saucepan, combine the butter, leeks, carrots, onions, potato,
and spices. Cover with water and simmer until the vegetables are tender.
When vegetables are tender, place 3/4 of the contents of the saucepan
into a blender and puree until creamy (or use an immersion blender, a kitchen must have to puree). Pour contents back into the
saucepan.
Add cream, chopped tomatoes, mushrooms. Season to taste
with salt, black pepper and white pepper.  Simmer about 5 more minutes.  Add watercress just before serving.

Serve with french crusty bread and enjoy!

Creamy Spinach Soup

[cut and pasted from Planet Green]

I've been casting around looking for spring ingredients to make into a soup, but I'm not having much joy there yet. I decided to make a soup with ingredients that maybe some of you in the U.S. could get at your local farmer's market, even if I can't. If you are lucky enough to be able to get sorrel in your market, then use that. Otherwise the spinach makes a nice delicate soup. If you want something with a little more pepper flavour, then try using watercress. This was a really easy, fast soup. You can have it on the table in less than half an hour.

The recipe calls for either milk or half and half cream. Normally I would go for the milk option, but the grocery had organic cream on for half price because it's sell by day was two days hence. Who can resist a bargain? I find that there is quite a difference in both taste and texture between regular cream and organic cream. Organic cream is thicker. The half and half seems closer to 18% cream to me and it has a richer taste as well. The organic milk has more flavour as well.

Creamy Spinach Soup
Serves 4

2 tbsp butter
4 cups coarsely chopped spinach, watercress or sorrel, trimmed of thick stems
2 cups chicken or vegetable stock
2 cups half and half or milk
salt and freshly ground pepper to taste

1. Place the butter in a large, deep saucepan and turn the heat to medium. When the butter melts, add the spinach and cook, stirring until it wilts, abut 5 minutes.

2. Add the stock, bring almost to a boil, lower the heat, and cook briefly, until the green is tender.

3. Puree with an immersion blender. Add the half and half or milk. Add salt and pepper to taste. Reheat gently without boiling.

From How To Cook Everything (1998, John Wiley & Sons, Inc.) by Mark Bittman

Difficulty level: Easy

Tortilla Soup

This can be made with or without chicken (at our house we make it both ways ). If you do make it with chicken my great time saver is to buy a Costco roasted one, shred it and throw it in.

1 tsp minced garlic

1 small chopped red or white onion

1 small can diced green chilies

Brown the above ingredients in 3 Tbls olive oil until onions are transparent.

Add;

1 or 2 cans diced tomatoes (with juice)

12 oz black beans (soaked and drained)

2 cups corn

1/8 tsp chili powder

1/2 tsp cumin

juice of 1/2 lime

12 oz garbanzo beans

1 1/2 cup cooked, seasoned chicken

2 cups chicken broth

Simmer 20 minutes

Garnish with chopped cilantro, avacados, cheese, tortilla chips

Leek and Potato Soup with Veggies

3 leeks (white and green parts), halved, sliced,  and washed (I like to soak them in a water bath then rinse them in a colander)

5-7 potatoes (depending on size and how thick you want your soup.  The more potatoes the thicker it will be.) peeled and chopped.

1 cube butter

4-6 cups chicken or veggie broth (I like the Pacific brand free range organic chicken broth at Costco)

cream to taste

freshly ground pepper to taste

(You can then add whatever other veggies you choose.  Last time I made it I added a couple of celery stalks, 1 zucchini squash, and a couple of carrotts, all of which I chopped up.  Be creative.)

Sautee the leeks in a large stock pot in a stick of butter for about 4-5 minutes or until leeks shrink and soften, stirring often.  Add stock and veggies and boil until potatoes are softened.

Then I use my hand held blender (a kitchen must if you eat a lot of soup or smoothies) to puree the soup.  If you don't have a handheld you can puree it in a blender.  Add cream to taste and freshly ground pepper to taste and serve with crusty bread.