Soup Recipes

RECIPE FORUM Recipe Exchange
41

Tuscan Style Ribollita

6 slices (1/4-inch thick) day-old crusty French bread
3 cloves garlic
Black pepper, to taste
1 tablespoon olive oil
1 tablespoon chicken broth
1 onion, diced
3 carrots, chopped
3 celery stalks, chopped
1 zucchini, sliced
1 yellow squash, sliced
1/2 sweet red pepper, diced
1/2 teaspoon dried oregano
4 cups torn escarole or dark cabbage
1 (16 ounce) can kidney beans
1 (14 1/2 ounce) can plum tomatoes, drained, juices reserved
1 cup chicken broth
3 tablespoons grated Parmesan cheese
Oregano leaves (for garnish)

Grease a baking sheet. Put the bread on the sheet and bake at 350 degrees F until golden brown, about 15 minutes. Remove from the oven. Cut 1 garlic clove in half and rub on each side of the toast slices. Sprinkle with black pepper and set aside.

Heat the oil and broth mixture in a 4-quart pot. Add the onions and sauté until tender, about 10 minutes. Mince the remaining garlic. Add the garlic, carrots and celery to the pot. Cover and cook, stirring occasionally, for 10 minutes. Add the zucchini, squash, sweet peppers and oregano; cook for 5 minutes. Add the escarole, beans and tomatoes; cook until the escarole wilts, about 2 minutes. Add black pepper. Pour the vegetable mixture into a 3-quart casserole and top with the toast.

In a large measuring cup, combine the reserved tomato juice and the broth; pour over the toast. Sprinkle with Parmesan. Bake at 375 degrees F until the cheese has melted, about 30 minutes. Let stand 5 minutes and garnish with oregano.

Serves 6

42

Cheddar Goulash Soup

2 tablespoons butter, divided
1 small onion, chopped
2 to 4 cloves garlic, sliced and divided
2 pounds boneless chuck roast, cubed in 1-inch pieces
1 pound pork tenderloin, cubed in 1-inch pieces
2 pounds plum tomatoes, coarsely chopped
1 can (6 ounces) tomato paste
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup red wine (optional)
2 cups water
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground coriander seed
1/4 teaspoon salt
2 cups medium Cheddar, shredded

Melt 1 tablespoon of butter in a pan. Add onion and half of garlic to the pan, and sauté until translucent. Trim any excess fat from chuck roast and pork tenderloin. Brown meat in butter with onion and garlic. Do not crowd the meat in the bottom of the pan. If necessary, brown meat in batches. When meat is cooked, remove from pan and set aside.

Add second tablespoon of butter to pan and sauté tomatoes and remaining garlic. Cook tomatoes until soft. Add tomato paste, carrots, zucchini, meat, red wine (if desired), water, cinnamon, allspice, coriander and salt. Cover and let simmer for 11/2 hours, or until meat is tender. Stir in shredded Cheddar cheese just before serving.

Makes 6 servings.

43

Spicy Mac and Cheese Soup

3 tablespoons butter
1 1/2 cups onion, chopped
3 cloves garlic, minced (1 1/2 teaspoons)
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1/4 cup unbleached all-purpose flour
2 cups milk
1 large jalapeño pepper, seeded and chopped
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
2 cups canned diced tomatoes, undrained
1/2 cup grated mozzarella cheese
1/2 cup grated Cheddar cheese
1/2 cup grated Swiss or Jarlsberg cheese
1 pound penne pasta, cooked and drained
Vegetable oil for spraying baking dish
1/2 cup grated Parmesan cheese
1/2 cup dried bread crumbs

Preheat oven to 350 degrees. Melt the butter in a large saute pan and add the onion, garlic, cumin and coriander. Cook 2 to 3 minutes, stirring often, until the onion is soft. Mix in the flour and cook over moderate heat for 1 minute, stirring constantly.

Using a wire whisk, slowly incorporate the milk into the onion mixture until the flour and milk are blended. Bring to a boil, reduce heat to a simmer and stir in the jalapeño pepper, cayenne pepper, salt and tomatoes with their juice. Simmer for 15 minutes.

Remove the pan from the heat and stir in the mozzarella, Cheddar and Swiss cheeses, blending until well mixed.

Combine the sauce and cooked pasta in a large mixing bowl. Place the sauced pasta in a 9- by 9-inch greased baking dish.

In a small bowl, mix the Parmesan cheese with the bread crumbs. Sprinkle the Parmesan topping over the pasta.

Bake 30 to 35 minutes, until the crumb topping is golden brown.

Makes 6 servings.

44

Salmon Chowder

1 T. cooking oil
2 c. shredded carrots
1 c. finely chopped onion
1/2 c. thinly sliced celery
4 c. reduced-sodium chicken broth
2 1/2 c. cubed red-skinned potatoes (3 medium)
1 1/2 c. water
1 (10 oz.) pkg. frozen whole kernel corn
1 tsp. snipped fresh dill
OR 1/2 tsp. dried dill
1/4 tsp. salt
2 c. fat-free milk
2 T. cornstarch
1 (15 oz.) can salmon, rinsed, drained, flaked, and skin and bones removed

In a large saucepan, heat oil over medium-high heat. Cook and stir carrots, onion and celery in hot oil about 10 minutes or until vegetables are tender, stirring occasionally. Stir broth, potatoes, water, corn, dill and salt into vegetables in saucepan. Bring to boiling; reduce heat.

Cover and cook over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally. Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan.

Stir in the remaining 1 1/2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in salmon. Heat through.

Makes 8 servings.

45

Hamburger Chowder

3/4 cup diced onion
3/4 cup minced green bell pepper
6 tablespoons fat
1 1/2 pounds ground beef
4 1/2 cups sliced potatoes
3 cups canned tomatoes
4 1/2 teaspoons salt
5 teaspoons flour
3/4 teaspoon chili powder
1/2 cup cold water

Sauté onion and pepper in fat.

Add meat and cook 10 minutes. Cook sliced potatoes in 3 cups water until tender.

Add sautéed onion, pepper and meat with canned tomatoes and salt. Bring slowly to a boil.

Stir in flour with cold water.

Add chili powder and pour into beef mixture. Stir until thickened.

Simmer 10 minutes.

Serves 8 or more.

46

Shrimp Pepper Chowder

1 tablespoon butter
1 medium onion, chopped
1 pasilla chile or 1 green bell pepper, chopped
1 to 2 tablespoons minced jalapeño pepper
1 quart low-fat milk
3 cups 1/2-inch cubes hearty-textured bread
1 (15 1/4 ounce) can whole kernel corn, drained
1/2 pound (50 to 60) small shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro
Salt and freshly ground pepper, to taste

Melt butter in large saucepan over medium heat; add onion, pasilla and jalapeño. Sauté, stirring occasionally, about 8 minutes.

Stir in milk; bring to a low boil. Remove from heat.

Place bread cubes in blender along with 2 cups of the milk mixture; puree until smooth. Return puree to remaining milk mixture in saucepan and re-warm over medium-high heat.

Stir in corn, shrimp and cilantro. Cook until shrimp are pink and soup is hot, about 5 minutes. Season to taste with salt and pepper.

Makes 4 servings of about 1 1/2 cups each.

47

Kielbasa Corn Chowder

1 1/2 pounds precooked kielbasa, sliced about 1/4 inch thick
2 medium boiling potatoes, cut into 1/2-inch cubes
1 bay leaf
1 green pepper, seeded and chopped
1 jar (2 ounces) sliced pimientos
1 medium onion, thinly sliced and separated into rings
1 can (14 1/2 ounces) regular-strength chicken broth
1 package (10 ounces) frozen corn kernels
2 cups shredded cabbage
2 cups milk
Salt, pepper and paprika

Place sausage slices in 4- to 6-quart kettle or Dutch oven; cook over medium heat, stirring, to brown sausage lightly. Drain off fat. Add potatoes, bay leaf, green pepper, pimientos, onion and broth. Bring to boil, reduce heat to low, cover, and simmer until potatoes are tender, 20 to 25 minutes.

Increase heat to medium. Stir in corn and cabbage; simmer gently, uncovered, until corn is just tender, about 3 minutes. Add milk. Heat just until soup is steaming hot; do not boil. Season to taste with salt and pepper. Sprinkle with paprika before serving.

Makes 4 to 6 servings.

48

Satay Pork Chowder

1 oz. salted butter
1 red onion, finely chopped
1 cup smooth peanut butter
2 garlic cloves, halved
5 oz. pork, diced
4 potatoes, peeled and diced
2 cups chicken bouillon
1 tsp. sambal oelek (see note)
1/2 cup rice wine
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
ripe mango slices to garnish

Fry onion and garlic in butter until softened, about 3 minutes. Put peanut butter and onion mixture in a blender. Blend until smooth.

Put satay mixture into a deep pan. Add pork pieces, potatoes, chicken bouillon, sambal oelek, rice wine, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.

Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve hot with a light salad and naan bread. Garnish with mango slices.

Serves 4

*Sambal is a condiment used in Indonesia, Malaysia, Singapore and Sri Lanka, made from a variety of peppers, although chilli peppers are the most common. Sambal is used as a condiment or as a side dish, and is sometimes substituted for fresh chillis; it can be very hot for the uninitiated.

1 lb red chilies
5 1/2 ounces garlic, peeled and chopped
5 1/2 ounces tender young ginger, peeled and chopped
2 stalks lemongrass, thinly sliced (white part only)
6 fluid ounces vinegar
8 ounces sugar
salt, to taste
1 tablespoon lime zest, chopped

Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle.
While processing gradually add the vinegar.
Place the pureed mixture into a saucepan and bring to a boil.
Reduce the heat and simmer for 3 minutes.
Add the sugar and stir until dissolved.
Add the salt and lime zest.
Remove from the heat, cool and bottle in sterilised jars.

49

Chipotle Corn Chowder

2 cans chicken broth
1 teaspoon salt
1 1/2 cups diced potatoes (about 10 ounces)
1 pound package frozen corn
1-2 dried chipotle chili peppers, seeded*
10 Shitake mushrooms**
1 medium onion, diced
1/2 red bell pepper, julienned
4 Tablespoons butter
3 Tablespoons flour
1 cup half & half (may use milk)
1 1/2 cups milk
1 teaspoon liquid smoke (optional)
1 teaspoon ground cumin
1 teaspoon sugar
2 Tablespoons minced parsley

*Cut off top of pepper and split down one side. Scrape out seeds.

**Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2” slices and set aside.

Add chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer until potatoes are tender (about 10-15 minutes).

Melt butter in sauté pan. Sauté red bell pepper strips for 3 minutes. Add onions and sliced mushroom tops and continue to sauté until onions are translucent. Stir in flour and continue cooking, stirring, to cook flour for about 2 minutes.

Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or to a food mill. Purée. Add mixture back to stockpot. Add the sautéed vegetables, cream, milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add parsley.

Ladle into soup bowls. Serve with a hearty bread.

50

Sicilian Meatball Soup

For the meatballs:
1 1/4 pounds ground veal or beef (not too lean, I’d suggest chuck)
2 eggs
3 ounces pecorino pepato (pecorino romano with peppercorns in it – substitute regular romano if need be), grated
2 ounces Italian bread dipped in milk
1/4 cup bread crumbs
1-2 cloves garlic and a small bunch of parsley, minced
Salt & pepper to taste

For the Broth (if you don’t already have broth handy):
A piece of bone with marrow
1/2 a chicken
A small onion
A small stick of celery and a carrot, tied together
2-3 plum tomatoes

Place you minced meat on your work surface and work into it the two eggs, the bread, which should be thoroughly soaked (this is the secret to making meatballs that are moist and tender, rather than dry and hard), the minced herbs, the grated cheese and a pinch each salt and pepper. Form the mixture into meatballs, rolling them between your palms, and roll them lightly in bread crumbs.

They are at this point ready to be cooked in broth, which you should make by simmering the ingredients listed above for an hour or slightly more if you do not already have broth handy.

51

Black Bean Soup with Cilantro Lime Cream

16 ounces dried black beans
6 slices bacon, chopped
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
3/4 cup finely chopped leeks
10 cups chicken broth
1 large tomato, chopped
1 cup fresh cilantro, chopped
1/3 cup fresh packed parsley, chopped
1 jalapeno chili, minced
1 1/2 tablespoons minced garlic
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander

CILANTRO LIME SOUR CREAM:
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
fresh chopped cilantro
fresh chopped tomato

Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well. Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and saute until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeno, vinegar, cumin and coriander. Bring to boil.

Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours. Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.

52

Sirloin Barley Soup

1 onion, chopped
1 lb. ground sirloin
2 stalks celery, diced
4 carrots, chopped
4 beef bouillon cubes
12 oz. sliced mushrooms
1 can chopped tomatoes with juice
2 cans chicken broth
2 T. olive oil
1/8 C. soy sauce
1 t. garlic powder
1 t. salt
1 t. dill weed
1 11 oz. package Quick Barley
3 C. water

Saute ground beef in a frying pan using a table spoon of olive oil. When brown drain the fat.

In a large pot, combine onion, celery, spices, and mushrooms with oil and saute for 5 minutes at high heat stirring constantly. Add water and bring to a boil then add bouillon cubes, soy sauce, seasonings, chopped carrots, beef and barley. Reduce heat to a slow boil and simmer for 2 hours.

Serves 8

53

Tomato Rice Soup

1 1/2 T. vegetable oil
2 T. finely chopped onion
1 stalk celery, diced
1/2 c. white rice*
2 (15 oz.) cans whole tomatoes with juice*
1 (28 oz.) can chicken broth
1 c. water
1/2 tsp. dried basil

In heavy 3-quart pan, saute onion and celery in oil until vegetables are slightly softened. Add rice and cook until grains turn white.

Meanwhile, chop tomatoes. Add tomatoes, chicken broth, water and basil to vegetables and rice. Bring to a boil; immediately reduce heat and simmer for about an hour. Stir occasionally. Can cook longer if desired.

Makes 6 servings.

54

Pesto-Bean Soup with Mushrooms and Potatoes

1 t. olive oil
1 C. dry sherry or apple juice
1 yellow onion, thinly sliced
1 C. sliced mushrooms
1 C. chopped plum tomatoes (canned or fresh)
1 red or yellow bell pepper, chopped
2 red potatoes, cubed
2 C. cooked beans, preferably white (navy) beans
4 C. fat-free broth
2 T. chopped fresh parsley
2 T. prepared pesto
salt and freshly ground pepper as needed
2 T. grated Parmesan cheese

In large Dutch oven over medium-high heat, heat oil and sherry or juice until bubbling. Add onions; cook, stirring frequently, until limp and golden, about 5 to 10 minutes. Add mushrooms; cook 3 minutes.

Add tomatoes, bell pepper and potatoes; cook, stirring occasionally, for 2 minutes. Add beans and broth. Bring to a boil, then lower heat to medium. Cover and simmer 20 minutes, or until potatoes are soft. Add parsley and pesto. Remove from heat. Season to taste with salt and pepper. Top each serving with Parmesan.

55

Egyptian Lentil Soup

1 cup split red lentils
3 teaspoons cumin seeds, divided
7 tablespoons olive oil, divided
1 large onion, chopped
6 garlic gloves chopped, divided
1 medium potato, peeled and cubed
2 leeks, washed and sliced
2 beets, peeled and cubed
2 1/2 cups chicken stock
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Handful of flat-leaf parsley, chopped

Rinse lentils until water runs clear. Dry-roast cumin seeds in a small pan until they are aromatic; grind them to a powder.

In a large pot, heat 4 tablespoons olive oil. Add onion and 2 garlic cloves. Sauté until soft; stir in 2 teaspoons ground cumin.

Add potatoes, leeks and beets, stir well and cover pot. Sauté vegetables lightly on low heat until they start to soften. Add red lentils, stock and enough water to cover vegetables well.

Bring to a boil, cover pot and reduce heat. Simmer until lentils are soft and begin to break down, adding water as necessary (lentils soak up a lot of water during cooking). Skim off any foam and discard.

Blend soup in a food processor until smooth; stir in lemon juice and add salt and pepper.

To make garnish, heat remaining 3 tablespoons olive oil in a small pan; sauté remaining 4 garlic cloves until light brown. Add remaining ground cumin; sauté a few seconds more. Pour a little on to the surface of each serving of soup; top with chopped parsley.

Makes 4 servings.

56

Lebanese Lentil Soup

1 cup lentils
1 small bunch Swiss chard
1/2 medium onion, minced
3 cloves garlic, mashed with salt
olive oil
2 lemons – (2 to 3)
black pepper

Rinse and sort the lentils. In a soup pot, saute the onion & garlic in a bit of olive oil until they’re soft. Add about a quart and a half of water and lentils and bring to a boil. Simmer the lentils until they’re just done. You want them to still be whole and firm. Tear the chard into bite size pieces and toss it in during the last 5 minutes of cooking. Take off the heat and squeeze in the lemons. What you should have is a lemony broth with some whole lentils and pieces of swiss chard swimming about.

57

Lentil Sausage Soup

1 lb. bulk sausage, browned, drained
2 medium onions, chopped
3-4 cloves garlic, minced
2 cups lentils
1 tablespoon salt, optional
1/2 teaspoon oregano
1-15 ounce can of stewed or crushed tomatoes or tomato juice
2 quarts of water

Simmer this 45 minutes to an hour. Best served the next day.

58

Chickpea and Lentil Soup

3 to 4 stalks celery, peeled and finely chopped 1 to 2 onions, finely chopped
1 tablespoon olive oil
2 cups lentils
3 1/2 quarts water
2 cups cooked and drained chickpeas
3/4 cup fresh cilantro, finely chopped
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon salt dash of pepper
4 ripe tomatoes, chopped
3 tablespoons fresh lemon juice

In a large pot, saute celery and onions in oil about 5 minutes.

Add lentils and water. Cover and cook over medium heat for 35 to 40 minutes.

Add chickpeas, cilantro, ginger, cinnamon, turmeric, salt, and pepper. Cook for 15 minutes more.

Add tomatoes and lemon juice and cook for another 15 minutes.

59

Delicious – who would have thought of kale in soup!!!

60

Autumn Soup

1 can (28 ounces) stewed tomatoes
1 pound ground beef
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
1 cup diced peeled potato
1 cup diced peeled rutabaga
1 bay leaf
1/8 teaspoon dried basil
4 cups water

Puree tomatoes in a blender or food processor; set aside. In a skillet, brown ground beef; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.

Yield: 8-10 servings