Black Bean Soup
Make it Fast, Cook it Slow by Stephanie O’Dea
1 1/2 C chopped vegetables (carrots, celery, broccoli, cauliflower)
3 15-oz cans black beans
1 15-oz can Italian stewed tomatoes
2 C chicken or vegetable broth
2 T taco sauce
Shredded cheese, sour cream, avocado slices
Use a 4-quart slow cooker. Finely chop vegetables with a food processor or blender and put into your slow cooker. Put contents of all cans on top, no need to drain. Add broth and taco sauce. Mix. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours; the longer the better. Before serving, use a handheld immersion blender to soupify. Serve with shredded cheese, a dollop of sour cream, and some sliced avocado, if desired. Makes 6 servings.
Instant Vegetable Soup
Fast Food My Way by Jacques Pépin
5 C water
1 ½ C shredded zucchini (about half a zucchini)
1 C shredded peeled carrot (about 1 carrot)
1 C shredded onion (1 medium onion)
1 C shredded white button mushrooms (2-4 mushrooms)
1/3 C minced scallions (about 3 scallions)
2 C (loosely packed) coarsely chopped salad greens
1 t salt
3 T instant grits
About 4 t unsalted butter or olive oil
1 C shredded Swiss (Gruyère) cheese
Bring the water to a boil in a large saucepan. Add all the vegetables to the boiling water along with the salt. Bring the soup back to a boil and boil, uncovered, for 2 to 3 minutes. Sprinkle the grits on top of the soup, reduce the heat to low, and cook gently for 2 to 3 minutes longer. (You will have about 6 cups.) Serve hot in soup bowls, spooning about 1 teaspoon of the olive oil or butter on each serving and topping each of the bowls with a few generous tablespoons of the cheese. Makes 4 servings.
Note: Jacques has made this soup with these vegetables as well: broccoli, cauliflower, cabbage, eggplant, and potatoes. For the starch, he has used angel hair pasta, semolina, oatmeal, yellow cornmeal, or tapioca.
Roasted Vegetable Minestrone
2 whole zucchini, halved, cut into strips, then cubed
2 whole summer squash, halved, cut into strips, then cubed
8 ounces, white mushrooms, stems removed and quartered
2 T olive oil
Kosher salt to taste
2 T (additional) olive oil
2 whole carrots, washed and sliced (not peeled)
1 whole medium onion, diced
3 stalks celery, sliced (leaves included)
8 C chicken broth
2 cans cannellini beans, rinsed
1 C (heaping) cut green beans, fresh or frozen
1-½ C medium or small pasta shells, uncooked
1 can (14.5) diced tomatoes with juice
Salt and pepper, to taste
¼ t turmeric (optional)
Parmesan cheese, shaved
Preheat oven to 500 degrees. Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside. In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes. Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric. Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount. Serve with Parmesan shavings and crusty Italian bread. Makes 8 servings.
Mulligatawny Soup
Lost Recipes by Marion Cunningham
4 T butter
1 onion, diced
1 carrot, peeled and diced
2 ribs of celery with leaves, diced
1 green bell pepper, seeded, ribs removed, and diced
1 apple, peeled and grated
1/3 C flour
1 T curry powder
½ t ground nutmeg
6 C chicken broth
1 C chopped peeled tomatoes (fresh, if in season, or canned)
4 whole cloves, crushed
Salt and black pepper, to taste
3 to 4 C hot cooked white rice
Melt 2 T of the butter in a large soup pot. Add the onion, carrot, celery, green pepper, and grated apple, and simmer, stirring frequently, for about 15 minutes. Add the remaining 2 T butter to the pot. Mix the flour with the curry and nutmeg, add to the pot, and cook, stirring occasionally, over low heat for about 5 minutes. Stir in the broth, tomatoes, cloves, and salt and pepper to taste. Partially cover and simmer for about 30 to 40 minutes. Taste and correct the seasoning. To serve, place a mound of rice in each warmed soup bowl and ladle the soup into the bowl. Serve with a good crusty French bread. Makes 8 cups.
Variation: You may add cooked chicken or fresh crab when in season for a more substantial soup.
Chicken Vegetable Soup
Summer on a Plate by Anna Pump
2 T (1 ounce) unsalted butter
2 C chopped onion
1 C chopped carrots
1 ½ C chopped celery
1 C chopped fennel
2 C peeled and chopped Yukon Gold potatoes, in ½-inch pieces
2 ½ quarts Chicken Stock
3 C cooked chicken meat, shredded
1 C shelled peas (1 pound in the pod)
Kosher salt and freshly ground black pepper, to taste
2 T minced curly parsley
Melt the butter in a large soup pot. Add the onion, carrots, celery, fennel, and potatoes and sauté over medium heat for 5 minutes. Do not let the mixture brown. Add the chicken stock and bring to a boil. Lower heat and let the soup simmer, partly covered, for 20 minutes. Add the chicken and peas. Simmer for 2 more minutes. Season with salt and pepper, sprinkle with parsley, and serve hot. Yields 6 or more servings.
Lentil Soup
3 strips (3 ounces) bacon, cut into ½-inch pieces
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise, and cut into ¼-inch half-moons
3 garlic cloves, minced
2 T tomato paste
1 ½ C lentils, picked over and rinsed
½ t dried thyme
2 cans (14 ½ ounces each) reduced-sodium chicken broth (3 ½ cups)
1 T red-wine vinegar
Coarse salt and freshly ground pepper
In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute. Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes. Stir in vinegar, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Serve immediately. Serves 4.
Note: If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil.
Chicken Corn Salsa Soup
1 whole boneless, skinless chicken breast
Seasoned salt, salt, pepper
1 14 oz can chicken broth
2 large onions, peeled and chopped
2 cans white corn, drained
2-3 T chili powder
1 t cumin
1 16 oz jar medium salsa
1 C milk
1 8 oz package cream cheese
Cut whole chicken breast into two lengths. Coat liberally with seasoned salt, salt, and pepper. Grill until completely cooked. Set aside. In a saucepan, combine chicken broth, onions, corn, chili powder, cumin, and salsa. Heat over medium heat until just beginning to boil. Allow cream cheese to soften. Mix cream cheese with milk until blended. Add to corn salsa mixture. Heat over medium heat until very warm. Do not boil. Shred grilled chicken and add to soup. Continue to heat until chicken is very warm. Serve hot. Garnish with a slice of avocado. Makes 6 servings.
Curried Vegetable Stew
All New Good Housekeeping Cookbook
2 t olive oil
1 large sweet potato (12 ounces), peeled and cut into ½-inch pieces
1 medium onion, cut into ½-inch pieces
1 medium zucchini (8 ounces), cut into 1-inch pieces
1 small green pepper, cut into ¾-inch pieces
1 ½ t curry powder
1 t ground cumin
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
1 can (14 ½ ounces) diced tomatoes
¾ C vegetable broth
½ t salt
In deep nonstick 12-inch skillet, heat oil over medium-high heat. Add sweet potato, onion, zucchini, and green pepper; cook, stirring, until vegetables are tender, 8 to 10 minutes. Add curry powder and cumin; cook 1 minute.
Add garbanzo beans, tomatoes with their juice, broth, and salt; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer until vegetables are very tender but still hold their shape, about 10 minutes longer. Serve over rice. Makes 4 main-dish servings.
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