Tag Archives: soup

Chicken and Wild Rice Soup

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On Sundays, during the cooler months, The Hubs will make a pot of soup for our lunches during the week. They are often chosen by the healthy ingredients that make up the backbone of the soup. Here, baker Amanda Johnson uses leftover chicken or turkey and wild rice harvested nearby her North Dakota home to make this lovely chicken and rice soup.

Thyme, garlic, and the classic base of onions, carrots, and celery add aromatic depth. The Hubs went a step further and added a good portion of cremini mushrooms and added some dry vermouth. After it simmers, finish the soup with a drizzle of cream to add a touch of richness and sophistication.

Stored airtight in a cool area, wild rice has a nearly indefinite shelf life, so it’s a great pantry staple to keep on hand. In fact, it isn’t actually rice at all, but rather a semi-aquatic grass that grows naturally around the Great Lakes. Because it’s not starchy like true rice, the recipe includes a small amount of flour to thicken up the base. With its nutty flavor and hearty texture, wild rice adds interest here to the bite-sized bits of chicken and vegetables suspended in the soup’s creamy broth.

If you do not have leftover cooked chicken or turkey for this dish, use all of the meat from a 3-pound rotisserie chicken and cut it into bite-sized pieces. The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving so as not to break the cream.

Chicken and Wild Rice Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 celery ribs, cut into 1/2-inch pieces
  • 2 medium carrots, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 1/2 tsp. finely chopped thyme, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 8 oz. wild rice, thoroughly rinsed and drained
  • 2 quarts chicken stock
  • 2 cups water
  • 4 cups roasted chicken or turkey, cut into bite-size pieces
  • 1 cup heavy cream
  • 6 Tbsp. unsalted butter, divided
  • 1 lb. cremini mushrooms, cleaned, trimmed, and sliced
  • 2 bay leaves, preferably fresh

Directions

  1. In a large saucepan or Dutch oven, melt 2 tablespoons of the butter over medium-high. Add the mushrooms and cook, stirring frequently until all of the liquid has evaporated and the mushrooms are beginning to brown. Remove them from the pan to a plate and set aside. Reduce the heat to medium.
  2. Add the remaining 4 tablespoons of butter to the pan. When melted, add the celery, carrots, onion, garlic, 1 1/2 teaspoons of thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
  3. Add the wild rice to the saucepan and gradually stir in the stock and water. Add the bay leaves. Bring to a boil, then simmer over moderately low heat, uncovered, stirring occasionally, until the vegetables are tender, about 40 minutes.
  4. Add the chicken and mushrooms and continue to simmer, uncovered, stirring occasionally until the wild rice is tender, about 20-25 minutes longer.
  5. Remove the pan from the stove. Stir in the cream, add the remaining 1 teaspoon of thyme, and season to taste with salt and pepper. Ladle the soup into bowls and serve.

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Recipe from Amanda Johnson for Food & Wine Magazine

Artichoke-Parmesan Soup

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This sublime soup combines the nutty flavor of artichokes and the richness of Parmesan. Although fresh artichokes are preferred many home cooks may not have the patience for turning artichoke bottoms. Frozen artichokes—usually sold in nine-ounce packages labeled artichoke hearts—are a worthy substitute. The wine here works its magic, adding just enough acid to lighten the soup. 

Homemade chicken stock adds oodles of flavor, so if you have some use it instead of the boxed or canned varieties. For a finishing touch, add a shower of shaved Parmesan, a swirl of good extra-virgin olive oil and serve with toasted brioche for dipping.

*If using frozen artichoke hearts, omit lemon and water and start at Step 2. The soup can be refrigerated overnight. Rewarm gently over moderately low heat.

Artichoke-Parmesan Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • One 2-oz. chunk of Parmigiano-Reggiano cheese, shaved into strips with a vegetable peeler
  • 1 lemon, halved
  • 4 large globe artichokes (about 3 1/2 lbs.); OR 4 cups frozen artichoke hearts*, thawed
  • 1/4 cup extra-virgin olive oil
  • 2 medium shallots, minced
  • Sea salt
  • 1 cup white wine, preferably Chardonnay
  • 3 cups chicken stock or canned low-sodium broth
  • 1 Tbsp. unsalted butter

Directions

  1. If using fresh artichokes: Squeeze the lemon juice into a large bowl of cold water and add the lemon halves. Break off or cut the stem from the base of the artichokes. Using your hands, snap off the tough outer leaves near the base. Continue snapping off leaves until only the central cone of yellow leaves with pale green tips remain. Using a large sharp knife, trim the top cone of leaves to just below the green tips. Trip any tough, dark green areas from the base with a small knife. Cut the artichoke hearts in half. Using a small spoon or a melon baller, scrape out and discard the hairy chokes. Cut each half lengthwise into 4 even slices. Place the artichoke slices in the acidulated water.
  2. In a large nonreactive saucepan, combine 2 tablespoons of the oil with the shallots and a pinch of sea salt and cook over moderate heat, stirring often, until softened but not brown.
  3. Stir in the remaining 2 tablespoons oil. Drain and add the artichoke slices and cook until slightly softened, about 2 minutes. Pour the wine all over the artichokes, increase the heat to moderately high and simmer until almost evaporated, about 7 minutes.
  4. Add the chicken stock and reduce the heat. Cover and simmer gently until the flavors have mingled, about 20 minutes.
  5. Transfer the soup to a food mill with a fine disk and puree. Discard any fibrous artichoke pieces that remain in the food mill. Return the soup to the pan; you should have about 3 cups. If the soup is too thin, return it to the saucepan and boil until reduced and thickened.
  6. Just before serving, whisk the butter into the hot soup over moderate heat until melted and incorporated. Pour the soup into heated soup plates or bowls and scatter the cheese strips on top. Serve immediately.

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Recipe by Patricia Wells for Food & Wine

Stewed Lentils With Sausage

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For this one-pot preparation, sausage is fried in oil to brown and release a bit of fat. Next, the soffritto and tomatoes come together, lentils are added, then the dish simmers until the legumes are tender and the liquid is saucy and thick. Like most stews, this dish can be made a few days ahead and reheated when desired.  

While the recipe calls for hot or sweet Italian sausage, we used up some red pepper and provolone we had on hand. Most reviewers emphasized removing the casings on the sausage if they are in links, so that is noted that below.

Truly tasty, and then for even more flavor, we topped ours with some grated pecorino and a shake of red pepper flakes, which would be most welcome if not using hot Italian sausage.

Interesting tidbit. In Italy, lentils are traditionally eaten at midnight to bring luck in the coming year. Because lentils are round, resembling coins, they are believed to bring prosperity to those who eat them. We can run with that… although we ate much earlier than midnight…

NOTE: While the lentils do not need a presoak, a two-hour soak will cut the cooking time in half.

Stewed Lentils With Sausage

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 1 lb. large (sweet or hot) Italian sausages, casings removed; or bulk sausage
  • 2 garlic cloves, thinly sliced
  • 2 medium carrots, peeled and cut into ¼-inch dice
  • 2 celery stalks, cut into ¼-inch dice
  • 1 small yellow onion, cut into ¼-inch dice
  • 1 Tbsp. tomato paste
  • Kosher salt and black pepper
  • 3 cups vegetable stock
  • 1 (15-oz.) can tomato purée; or 1 3/4 cup passatta
  • 2 cups dried brown lentils (about 14 oz.), rinsed and picked over
  • 2 dried bay leaves
  • Red pepper flakes, optional
  • ½ cup finely grated Pecorino Romano cheese, for garnish

Directions

  1. In a large heavy pot or Dutch oven, heat oil over medium. Break the sausages into 1-inch pieces and add to the pot. Allow the chunks to sear and brown on all sides for 3 to 4 minutes, occasionally smashing with a wooden spoon to break into smaller pieces. Leaving the oil and brown bits behind, transfer the sausages to a dish layered with paper towel to soak up excess oil.
  2. Add the garlic, carrots, celery and onion to the pot and allow to cook for 5 minutes, stirring occasionally, until vegetables have softened and onion is translucent; add salt to taste.
  3. Stir in the tomato paste until the vegetables are coated, then stir in the vegetable stock, tomato purée and lentils. Add the sausages and bay leaves; bring to a boil, then reduce to a simmer.
  4. Cover the pot and simmer gently for 45 to 50 minutes (ours took 60 min.), stirring occasionally to ensure the lentils are not sticking to the bottom. The final dish should be thick and lentils will have a bit of a bite. Discard bay leaves. Season to taste with salt and pepper; garnish each serving with cheese.

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Recipe by Anna Francese Gass for NYTimes Cooking

Carabaccia (Tuscan Onion Soup)

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For this recipe, we were beta testers for America’s Test Kitchen (ATK). As part of the rules, we were unable to post anything until it was published in their magazine and online; which was six months after the fact.

In the same vein as French Onion Soup, the buttery, sweet savoriness of carabaccia, Tuscany’s centuries-old red onion soup, introduces you to an entirely different side of allium complexity.

As ATK explains, Carabaccia is a simple, centuries-old Tuscan onion soup made by softening (but not browning) and then simmering loads of onions in water until the liquid is gently savory-sweet; the soup is served with toasted bread, grated Parmesan or Pecorino, and perhaps a poached egg.

For this take, 2 pounds of thin-sliced red onions are softened by first simmering them covered, with a little water, salt, and olive oil, so that the moist heat would encourage them to quickly collapse. Then they are briefly cooked uncovered to evaporate the liquid and concentrate their flavor; finally they are simmered with water, sage, and bay leaf to infuse the broth with the onions’ sweet savor.

Stirring grated Parmesan into the soup enhances its flavor. While the soup simmers, you broil slices of crusty bread and poach the eggs. To serve, placed a slice of toast in each bowl and top with a poached egg; then ladle the soup around the bowl.

Carabaccia is traditionally made with water but feel free to use your favorite chicken or vegetable broth in Step 2. A rasp grater works well for grating the Parmesan. Serve this soup with a poached egg spooned on top of the toast before the soup is ladled into the bowl.

Carabaccia (Tuscan Onion Soup)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. red onions, halved and sliced through root end ¼ inch thick
  • 5 cups water, divided; OR chicken or vegetable broth
  • 3 Tbsp. extra-virgin olive oil, divided
  • ¾ tsp. table salt, divided
  • 2 sprigs fresh sage
  • 1 bay leaf
  • ½ cup (1 oz.) finely grated Parmesan cheese, plus extra for serving
  • 4 poached eggs
  • 4 (½-inch-thick) slices thick-crusted country bread

Directions

  1. Bring onions, 1 cup water, 2 tablespoons oil, and ½ teaspoon salt to boil in Dutch oven over high heat. Adjust heat to medium, cover, and cook at rapid simmer, stirring occasionally, until onions have fully softened and collapsed, 18 to 20 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates (onions should not brown), 6 to 8 minutes. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)
  2. Add sage sprigs, bay leaf, remaining 4 cups water, and remaining ¼ teaspoon salt. Bring to boil, adjust heat to gentle simmer and cook, covered, for 30 minutes. Remove sage sprigs and bay leaf. Stir in Parmesan. Season with salt and pepper to taste.
  3. Meanwhile, adjust oven rack about 6 inches from broiler element and heat broiler. Place bread on aluminum foil-lined rimmed baking sheet, drizzle with remaining 1 tablespoon oil and season with salt and pepper. Broil until browned, crisp, and starting to char at edges, 2 to 4 minutes. Flip bread and continue to broil until bottom is starting to char, 2 to 4 minutes longer.
  4. Place 1 slice bread in bottom of each individual bowl. Top bread with poached egg. Ladle soup into bowl. Serve, passing Parmesan separately.

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Recipe from Annie Petito for America’s Test Kitchen

Hearty Hungarian-Style Stew with Pork and Cabbage

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This hearty stew is made for cool weather. It is an investment in time, but will be at the ready to eat anytime of day or night with a quick warm up on the stove top or in a microwave. To bulk it up even more, serve with a slice of nice toasted garlic bread.

Think of all the healthy veggies that add nutrients and fiber. Take cabbage for example. Cabbage’s impressive advantages stem from its nutritional composition, which includes a diverse range of antioxidants and phytochemicals. The high levels of folate, antioxidants, fiber, and anti-inflammatory properties aid in the battle against cancer and that’s just to get started!

Your beans will have a creamier texture if 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.

Don’t forget to add the last two items, apple cider vinegar to brighten the dish, and the thyme bundle for an added depth of flavor.

Hearty Hungarian-Style Stew with Pork and Cabbage

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 lb. dried cannellini or other white beans, rinsed and picked over
  • 1 Tbsp. extra-virgin olive oil, plus extra for drizzling
  • 1 1/2 lbs. pork shoulder, trimmed of excess fat and cut into 1-inch pieces
  • 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 chicken broth
  • 4 cups water
  • 2 bay leaves
  • 1/2 medium head savoy cabbage, cut into 1-inch pieces
  • 1 can diced tomatoes, (14.5-oz.)
  • 1 tsp. hot Hungarian paprika
  • 2 Tbsp. sweet Hungarian paprika, or more to taste
  • 2 tsp. dried marjoram
  • 1 tsp. dried dill
  • 5 sprigs fresh thyme, tied into a bundle
  • 2 Tbsp. apple cider vinegar
  • Ground black pepper, to taste

Directions

  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 in large Dutch oven over medium-high heat. Add pork shoulder and brown on all sides, about 8 minutes. Transfer pork to a plate and place in set aside.
  3. Reduce heat to medium. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes.
  4. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, pork (along with any juices on the plate), 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), about 1 hour.
  5. Remove pot from oven and stir in cabbage, tomatoes with their juices, hot and sweet paprika, marjoram, and dill. Cover pot, return pot to oven and continue to cook until beans and greens are fully tender, 45 minutes to one hour longer.
  6. Remove pot from oven and stir in the apple cider vinegar, and submerge thyme bundle in stew. Cover and let stand 15 minutes. Discard bay leaves and thyme bundle 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.

http://www.lynnandruss.com

Loosely adapted from an America’s Test Kitchen recipe

Tuscan Farro Soup with White Beans and Vegetables

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So tasty and so healthy! This warm-your-belly farro soup is quite easy to make; and it’s all done in one-pot which means fewer dishes. On a busy weeknight, this may be your ticket to something healthy, nutritious and pretty hands-off. To keep it vegetarian, use vegetable stock. That was not an issue for us so we used 6 cups of homemade chicken stock.

Farro soup with white beans and vegetables is a rich, hearty, and flavorful meal. Eat it on its own, pair it with crusty garlic bread or a simple salad and dinner is served! It’s like a hug in a bowl to keep you warm on chilly nights! And that is exactly the reaction we got.

We adapted the recipe slightly by including two cans of white beans instead of one. Since baby spinach is typically packaged in a 5-ounce clamshell, we included the entire thing instead of 2 cups. A nice toasted piece of garlic bread was the perfect companion!

Missing, or not fond of, some of the ingredients? Don’t worry, here are some substitutes:

  • Farro substitutes: While farro is traditional in this soup, you can use other grains like barley, spelt, freekeh, coarse bulgur, quinoa, or brown rice. Brown rice and quinoa are good ways to turn this soup into a gluten-free-friendly meal. 
  • Add mushrooms: Cut mushrooms of your choosing into bite-sized pieces and saute them along with the carrots, onion, and celery. From there, follow the recipe as written. 
  • Instead of spinach, you can use baby kale. Kale in general is tougher than spinach, and takes more time to wilt down. Baby kale is a bit softer, but will still likely have more body than spinach, even after sitting in the broth for a while. 
  • Vegan option: Use vegetable stock and omit the parmesan rind and cheese for a vegan alternative. Without the parmesan rind, you will lose some of the nutty, rich flavor. If you want to mimic this flavor, use a little nutritional yeast. You can add 2 to 3 teaspoons right after you add the stock. It will dissolve quite quickly. 

Tuscan Farro Soup with White Beans and Vegetables

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Extra virgin olive oil
  • 1 medium red onion, halved and thinly sliced
  • 1 to 2 carrots, peeled and sliced into ¼-inch thick rounds
  • 2 celery sticks, chopped
  • Kosher salt
  • 2 large garlic cloves, minced
  • 6 cups vegetable or chicken stock
  • 1 28-oz. can whole San Marzano tomatoes, crushed by hand
  • 2 15-oz. cans white beans, drained and rinsed
  • 1 cup farro, rinsed and drained
  • 1-inch Parmesan rind
  • 5 oz. fresh baby spinach
  • 1 cup chopped parsley
  • 2 Tbsp. red wine vinegar
  • Grated Parmesan for serving

Directions

  1. In a large Dutch oven or pot, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering. Add the onions, carrots, and celery. Season with a little kosher salt and cook, tossing occasionally until the vegetables have softened.
  2. Add the garlic and toss for 30 seconds or so, then add the tomatoes, stock, white beans, farro, and parmesan rind.
  3. Bring the liquid to a boil, then lower the heat watching for the steady, gentle simmer. Allow the soup to simmer until the farro is tender, about 30 minutes or so.
  4. Turn the heat off and remove the Parmesan rind (sometimes the rind will have dissolved into the soup). Stir in the spinach, parsley, and red wine vinegar.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh

Slow-Cooker Cauliflower, Potato and White Bean Soup

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This is a wonderful cool weather soup recipe that warms you like a soft blanket. The Hubs made the “shortened” version using a pressure cooker which condensed the overall time down to 34 minutes (24 minutes on high pressure; + 10 minutes natural release).

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. If feeling decadent, you may want to crumble a few sour-cream-and-onion chips on top to take the theme all of the way.

It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. Use an immersion blender, if you have one, to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. Ours was somewhere in between, with a slightly textured finish.

Slow-Cooker Cauliflower, potato and White Bean Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
  • 1 lb. cauliflower, chopped into large bite-sized florets and stems
  • 2 15-oz. cans cannellini beans, drained
  • ½ yellow onion, minced
  • 3 garlic cloves, smashed and minced
  • 3½ cups vegetable stock
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. dry white wine
  • 1 sprig fresh thyme or ½ tsp. dried thyme
  • ½ tsp. garlic powder
  • Coarse kosher salt and black pepper
  • 1 tsp. lemon juice (about ¼ lemon)
  • 8 oz. sour cream (1 cup), at room temperature
  • ½ cup chopped chives (about 1 small bunch)
  • Potato chips, preferably sour cream and onion, for topping; optional
  • Shredded cheddar, for serving

Directions

  1. In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low. (InstaPot: 24 minutes on high pressure; + 10 minutes natural release.)
  2. Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker.
  3. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar.
  4. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.

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Recipe by Sarah DiGregorio for NYTimes Cooking

Romanian Pork and White Bean Soup with Vinegar and Caraway

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The original Romanian soup is called ciorbă de porc, which features beef, pork, sausage, meatballs or even just vegetables. Beans and smoked meat are a common pairing, and that is included in this version.

No matter the headlining ingredient, the defining characteristic of ciorbă is a distinct tanginess that comes from the addition of a souring agent. Here, white wine vinegar is used, but other options include pickle brine, sauerkraut liquid, or even the juice of sour plums. Quick-pickled red onion garnishes individual bowlfuls of this ciorbă, adding a sharp, punchy flourish. Make the pickles a day ahead or while the soup simmers so the onion has time to steep in the vinegar mixture.

Don’t forget to soak the beans, as directed in the first step of the recipe, for at least 12 hours before you plan to begin cooking. Soaking the beans in water that is salted tenderizes them as wells as seasons them throughout.

It is recommended smoking the sausage at home in a roasting pan, but for ease, go ahead and use a smoked ham hock and bulk out the soup with the meat from a half-rack of baby back ribs. Topped with quick-­pickled onions and fresh dill, this bright, brothy stew encompasses the hallmarks of Romanian cuisine—tangy, smoky and rich with flavor.

Romanian Pork and White Bean Soup with Vinegar and Caraway

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Kosher salt and ground black pepper
  • 1 lb. dried great northern beans
  • 2 Tbsp. grapeseed or other neutral oil
  • 2 medium yellow onions, chopped
  • 2 medium celery stalks, chopped
  • 2 medium carrots, peeled and chopped
  • 1 medium red bell pepper, stemmed, seeded and chopped
  • 1-lb. smoked ham hock, OR 1 lb. smoked pork neck
  • 1 1/2 lbs. pork baby back ribs (½ rack), cut between the bones into 3 sections
  • 28-oz. can whole tomatoes, finely crushed by hand
  • 2 tsp. caraway seeds
  • 1 qt. low-sodium chicken broth
  • 3 Tbsp. finely chopped fresh dill
  • 1/4 cup white wine vinegar
  • Pickled red onions to serve, if desired

Directions

  1. First, soak the beans. In a large bowl, combine 3 quarts water, 1½ teaspoons salt and the beans. Stir until the salt dissolves, then soak at room temperature for at least 12 hours or up to 24 hours. Drain the beans and set aside.
  2. In a large pot over medium-high, heat the oil until shimmering. Add the onions, celery, carrots and bell pepper, then cook, stirring often, until the vegetables begin to brown, 5 to 8 minutes.
  3. Add the soaked beans, ham hock, ribs, tomatoes with juices, caraway, broth and 1 quart water; stir to combine. Bring to a boil over high, then cover, reduce to medium and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the beans are tender and a paring knife inserted into the meat between the rib bones meets no resistance, about 2 hours.
  4. Remove the pot from the heat. Using tongs, transfer the ham hock and ribs to a large plate. When cool enough to handle, remove the meat from both and shred into bite-size pieces; discard the bones, fat and gristle.
  5. Return the meat to the pot and bring to a simmer over medium, stirring occasionally. Remove from the heat, then stir in the dill and vinegar. Taste and season with salt and pepper. Serve with pickled red onions, if desired.

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Original recipe by Diane Unger for Milk Street

Homemade Veggie Soup

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This easy homemade vegetable soup is a textbook Mediterranean diet recipe and a delicious way to amp up your veggie intake. It’s loaded with zucchini, carrots, mushrooms, chickpeas and fresh herbs. It’s cozy, comforting, vegan and gluten-free, but trust me, meat eaters will love this vegetable soup as much as veggie lovers do. Take it from us!

This soup recipe is an amped up version of healthy vegetable soup with a host of nourishing ingredients like garlic, onions, whole tomatoes, zucchini, mushrooms, carrots, potatoes and chickpeas. Fresh herbs, lime juice, and a good dash of warm spices (turmeric, coriander, and paprika) give this soup a Mediterranean twist.

This soup recipe is similar to Italian minestrone soup, minus the pasta. Remember that virtually all vegetables will work in an everyday vegetable soup recipe like this one. Homemade vegetable soup is a great way to use up what veggies you have on hand, so feel free to substitute.

Homemade Veggie Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • Extra Virgin Olive oil
  • 8 oz. sliced baby bella mushrooms
  • 1 bunch flat leaf parsley, washed, dried, stems and leaves separated, then each chopped
  • 1 medium-size yellow or red onion, chopped
  • 2 garlic cloves, chopped
  • 2 celery ribs, chopped
  • 2 carrots, peeled, chopped
  • 2 medium zucchini, tops removed, sliced into rounds or half-moons or diced
  • 2 golden potatoes, peeled, small diced
  • 1 tsp. ground coriander
  • ½ tsp. turmeric powder
  • ½ tsp. sweet paprika
  • Salt and pepper
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 28-oz. + 1 14-oz. can whole peeled tomatoes, crushed by hand in large bowl
  • 2 bay leaves
  • ½ tsp. dry thyme
  • 6 cups vegetable broth (or chicken broth)
  • Zest of 1 lime
  • Juice of 1 lime
  • ⅓ cup toasted pine nuts, optional

Directions

  1. Sauté Mushrooms: In a large pot heat 1 tablespoon olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.
  2. Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
  3. Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.
  4. Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
  5. Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.
  6. The finish: Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh

Moroccan Lamb Soup with Chickpeas and Lentils

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A new one on us, this aromatic Moroccan dish—called harira—traditionally is served during Ramadan to break the daily fast. As Milk Street explains, it’s sometimes vegetarian, other times meaty, and depending on the the cook, its consistency may be thick and hearty, or light and brothy. I personally thought it was too brothy and prefer a thicker base. This could be accomplished be cutting back on the amount of water and/or adding more lentils which absorb liquid.

While the original recipe calls for lamb, you could substitute an equal amount of boneless beef chuck. For convenience and a time-saver, we omitted the step of soaking dried chickpeas and simply stirred in one can of drained chickpeas into the soup at the end. This is noted in the recipe below.

Serve with lemon wedges and a drizzle of grassy extra-virgin olive oil, and offer crusty bread for soaking up the broth. A nice toasted slab of crusty bread with a schmear of garlic butter was the perfect antidote.

Moroccan Lamb Soup with Chickpeas and Lentils

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil, plus more to serve
  • 6 medium celery stalks, sliced ½ to ¾ inch thick
  • 1 medium yellow onion, roughly chopped
  • 6 medium garlic cloves, smashed and peeled
  • 3 Tbsp. finely chopped fresh ginger
  • ¾ tsp. ground cinnamon
  • ½ tsp. sweet paprika
  • 14½ oz. can whole peeled tomatoes, crushed by hand
  • 2 lbs. boneless lamb shoulder or beef chuck, trimmed and cut into ¾- to 1-inch chunks
  • ⅓ cup lentils du Puy (French Lentils)
  • 1 19 oz. can chickpeas, drained and rinsed
  • 1 cup lightly packed fresh cilantro, flat-leaf parsley or a mixture, chopped, plus more to serve

Directions

  1. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the celery, onion, garlic, ginger and 2½ teaspoons salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  2. Add the cinnamon, paprika and 1½ teaspoons pepper, then cook, stirring, until fragrant, about 10 seconds. Stir in the tomatoes and 4 cups water, scraping up browned bits. Add the lamb, lentils and chickpeas; stir to combine, then distribute in an even layer.
  3. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 15 minutes.
  4. When pressure-cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  5. Taste and season with salt and pepper, then stir in the drained chickpeas, parsley and/or cilantro. Serve sprinkled with additional herbs and drizzled with oil.

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Adapted from a recipe by Julia Rackow for Milk Street

Ribollita

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Such a thing as too many veggies? This recipe adds a pound of kale—that’s right, a full pound—to softened onions, carrots and celery, combined with beans and tomatoes. It’s simply a matter of bringing the other vegetables to the party in a simmer, then adding the kale and topping with the thick, toasted, crusty slabs of multi-grain bread. The whole dish bakes in the oven for a few minutes to crisp the toast and the Parmesan.

Confession, the supermarket carried kale, but it was lousy looking at best, so we opted for the substitute of escarole. And for a time-saver we used canned cannellinis, in fact we used two cans, about double the original amount!

This might be just the ticket to feast on after indulging in all that rich food during the holidays. Make sure to get a thick crusty multi-grain loaf of bread that is cut into 1-inch thick slices and toasted. Add extra parmesan when serving, if desired.

Ribolita

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 5 Tbsp. olive oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 Tbsp. minced garlic
  • Salt and ground black pepper
  • 2 cups cooked or canned cannellini beans
  • 1 15-oz. can whole peeled tomatoes
  • 4 cups vegetable stock or water
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1 lb. chopped kale or escarole
  • 4 large, thick slices whole-grain bread, toasted
  • 1 small red onion, thinly sliced
  • ½ cup freshly grated Parmesan

Directions

  1. Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
  2. Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
  3. Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
  4. Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

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Adapted from a recipe by Mark Bittman for NYTimes Cooking

Russ’s Raid-the-Fridge Bean and Vegetable Soup

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In cooler weather months, The Hubs likes to make weekly pots of soup, perfect for lunches, or evenings when we don’t feel like cooking. In this instance, he took stock of what we had lurking in the refrigerator and pantry and devised a recipe based on a previous Tuscan-inspired soup as a general template.

In addition to green bell peppers, we also needed to use up some hatch peppers, jalapeños, and some little red peppers that were gifted to us. We had all of the rest of the ingredients on hand too. A slice of homemade, whole-grain focaccia toast with a schmear of roasted garlic paste rounded out the meal.

Keep in mind that you need to soak the beans overnight in salted water, to soften the skins. Add the tomatoes toward the end of cooking, since their acid keeps the beans from becoming too soft.

Russ's Raid-the-Fridge Bean and Vegetable Soup

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • Table salt
  • 1 lb. dried Navy beans, rinsed and picked over
  • 1 Tbsp. extra virgin olive oil, plus extra for drizzling
  • 1 1-lb. ham hock
  • 1 large onion, chopped medium
  • 2 medium celery ribs, cut into 1/2-inch pieces
  • 2 jalapeños, small chop
  • 3 green bell peppers, cut into 1/2-inch pieces
  • 8 medium garlic cloves, peeled and crushed
  • 4 cups ham or chicken broth, preferably homemade
  • 3 cups water
  • 1 Tbsp. Cajun spice
  • 1/2 tsp. smoked paprika
  • 2 bay leaves
  • 1 15-oz. can diced tomatoes, drained and rinsed
  • 1 sprig fresh marjoram

Directions

  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 in a large Dutch oven over medium heat.
  3. Add onion, celery, jalapeños, and bell pepper. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes.
  4. Stir in garlic, Cajun spice and smoked paprika 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.
  5. Remove pot from oven and stir in tomatoes. Cover pot, return to oven, and continue to cook until beans are fully tender, 30 to 40 minutes longer.
  6. Remove pot from oven and submerge marjoram sprig in stew. Cover and let stand 15 minutes.
  7. Remove the ham hock, stripping it of any usable meat to throw back into the soup. Discard bay leaves and marjoram sprig and season soup with salt and pepper to taste.
  8. 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.

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Butternut Squash and White Bean Soup with Sage Pesto

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Soup isn’t typically a dish that comes to mind during hot weather spells. But I couldn’t help myself when I saw this fiber-rich recipe from America’s Test Kitchen (ATK). So on a rare cool, cloudy day in mid-summer, I spent some afternoon time preparing this Butternut Squash and White Bean Soup with Sage Pesto, with the intentions of having it for dinner on the following night.

Instead of the usual creamy, rich, puréed style of butternut squash soup, this heartier version can stand on its own as a meal. It features chunks of squash paired with creamy cannellini beans to give the soup some heft.

Because the bulb portion of the squash is difficult to cut into cubes that will cook evenly, and because it naturally cooks faster than the dense neck portion, ATK suggests cutting the bulb into wedges, cook them in the broth until soft, and then mash them to make a “squash stock”—giving the soup base body and flavor.

A swirl of freshly-made sage pesto made in a mini food processor, lends the right bright, fresh finish. The pesto is so good, you may be tempted to eat it directly from the bowl. If you have any leftover, use it as a condiment on any number of other edibles; or stir into pasta.

Since The Hubs detests walnuts, I opted to use pine nuts—a common ingredient in pesto. If you are intent on keeping it vegetarian, use vegetable broth. Keep in mind, whatever stock you use, a homemade version is always a better bet because of the depth of flavor it offers.

Purchasing precut chunks of squash allows for ease of preparation although you may have to dice some of those chunks into 1⁄2-inch pieces for Step 5. To bulk up the meal further, serve with a slice of toasted crusty rosemary olive oil loaf.

Butternut Squash and White Bean Soup with Sage Pesto

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

Pesto

  • ½ cup pine nuts, toasted
  • 2 garlic cloves, minced
  • 1 cup fresh parsley leaves
  • ½ cup fresh sage leaves
  • ¾ cup extra-virgin olive oil
  • 1 oz. (1/2 cup) Parmesan cheese, grated, plus extra for serving
  • Salt and pepper

Soup

  • 1 2- to 2 1/2 lb. butternut squash
  • 4 cups chicken broth, preferably homemade; or vegetable stock
  • 3 cups water
  • 4 Tbsp. unsalted butter
  • 1 Tbsp. soy sauce
  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 1 Tbsp. tomato paste
  • 2 garlic cloves, minced
  • Salt and pepper
  • 3 15-oz. cans cannellini beans
  • 1 tsp. white wine vinegar
  • Grated Parm for serving

Directions

  1. FOR THE PESTO: Pulse pine nuts and garlic in food processor until coarsely chopped, about 5 pulses. Add parsley and sage; with processor running, slowly add oil and process until smooth, about 1 minute. Transfer to bowl, stir in Parmesan, and season with salt and pepper to taste. Set aside.
  2. FOR THE SOUP: Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads just below skin from squash (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Cut round bulb section off squash and cut in half lengthwise. Scoop out and discard seeds; cut each half into 4 wedges.
  3. Bring squash wedges, broth, water, and soy sauce to boil in medium saucepan over high heat. Reduce heat to medium, partially cover, and simmer vigorously until squash is very tender and starting to fall apart, about 20 minutes.
  4. Using potato masher, mash squash, still in broth, until completely broken down. Cover to keep warm; set aside. (For a creamier base, you may want to use an immersion blender.)
  5. While broth cooks, cut neck of squash into 1/2-inch pieces. Heat oil in large Dutch oven over medium heat until shimmering. Add leeks and tomato paste and cook, stirring occasionally, until leeks have softened and tomato paste has darkened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  6. Add squash pieces, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, for 5 minutes. Add squash broth and bring to simmer. Partially cover and cook for 10 minutes.
  7. Add beans and their liquid, partially cover, and cook, stirring occasionally, until squash is just tender, 15 to 20 minutes.
  8. Stir in vinegar and season with salt and pepper to taste. Serve, passing pesto and extra Parmesan separately.

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Adapted from a recipe by Steve Dunn for America’s Test Kitchen

Tuscan Spring Soup

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In Tuscany, the advent of spring doesn’t signal the end of soup season, like it might here in the Northeast. But it does mean the soups that are served take on a different tone. Tender vegetables meet a rich, meaty broth in this light Tuscan-inspired soup—just perfect for a not-too-hot Spring evening.

And while a hallmark of Tuscan cuisine is its rusticity, this soup is all about luxury. In stark contrast to the typical hearty Tuscan soups, which often cleverly repurpose scraps, only the finest ingredients go into a typical “garmugia”—a pairing of pricey meats and the season’s freshest vegetables.

In garmugia, meat is a seasoning, not the main event. To that end, Milk Street omits the veal, as the combination of beef broth and pancetta (plus a simmered rind of Parmesan) gives the soup a wonderfully savory depth that enhances the vegetables without competing with them.

For their clean vegetal flavors and year-round availability, this soup opts for scallions, asparagus, artichoke hearts and frozen peas. By cooking the vegetables in sequence—starting with the sturdiest, ending with the most delicate—each ingredient retains its character, ensuring that they’re not overcooked. The artichoke hearts are simmered first, then the asparagus, followed by the peas, all topped with a finishing sprinkle of scallion greens for a burst of zingy freshness.

“Each bite of the finished soup is a spoonful of spring in a bowl, no matter the season.”

Milk Street instructs you to simmer the optional Parmesan rind into the mix to boost the umami notes. Canned artichoke hearts do well here, but frozen artichokes also work—just defrost and pat dry before use (you’ll need about 2 cups). To serve on the side, make savory Parmesan toasts that are perfect for dipping into the broth.

Don’t use ultra-slender asparagus, which will end up overcooked. Look for spears about the size of a pencil. To retain the bright-green color of the peas, don’t allow the soup to boil after the peas are stirred in.

Tuscan Spring Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. extra-virgin olive oil, divided, plus more to serve
  • 3-4 oz. pancetta, chopped
  • 4 scallions, thinly sliced, whites and greens reserved separately
  • 4 thyme sprigs
  • 1½ qts. low-sodium beef broth
  • 1 chunk Parmesan rind (optional), plus ½ oz. Parmesan cheese, finely grated (¼ cup)
  • Kosher salt and ground black pepper
  • 8 oz. crusty white bread, sliced ½ inch thick
  • 14 oz. can artichoke hearts, rinsed, drained and quartered
  • 1 lb. asparagus, trimmed and cut into 1-inch lengths on the diagonal
  • ½ cup frozen peas, thawed

Directions

  • Heat the broiler with a rack about 6 inches from the element. In a large saucepan over medium, combine 1 tablespoon of oil and the pancetta. Cook, stirring occasionally, until the pancetta has rendered its fat and begins to brown, 3 to 5 minutes.
  • Add the scallion whites and thyme. Cook until the scallions are lightly browned, 1 to 2 minutes.
  • Add the broth, the Parmesan rind (if using) and ½ teaspoon pepper, then bring to a boil over medium-high.
  • Meanwhile, brush both sides of the bread slices with the remaining 3 tablespoons oil, then place in a single layer on a rimmed baking sheet. Sprinkle with the grated Parmesan, then broil until lightly browned, 1 to 2 minutes. Set aside.
  • When the soup reaches a boil, add the artichokes, reduce to medium and cook, stirring occasionally, for 5 minutes.
  • Add the asparagus and cook, stirring occasionally, until the asparagus is just tender, 2 to 4 minutes.
  • Stir in the peas, reduce to medium-low and cook, stirring, until the peas are heated through, about 3 minutes; do not allow the soup to boil.
  • Off heat, remove and discard the thyme and Parmesan rind (if used). Stir in the scallion greens, then taste and season with salt and pepper. Ladle into bowls, drizzle with additional oil and serve with the Parmesan toasts.

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Recipe by Shaula Clark for Milk Street

Barley Soup with Mushrooms and Kale

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What a powerhouse of healthy ingredients! First, there’s the barley. This versatile grain has a somewhat chewy consistency and a slightly nutty flavor that can complement many dishes. It’s also rich in many nutrients and packs some impressive health benefits, ranging from improved digestion and weight loss to lower cholesterol levels and a healthier heart.

And mushrooms are a low-calorie food that packs a nutritional punch. Loaded with many health-boosting vitamins, minerals, and antioxidants, they’ve long been recognized as an important part of any diet. Plus, the anti-inflammatory effect of mushrooms has been shown to greatly improve the efficiency of the immune system.

Kale, one of the so-called “superfoods” is also packed with nutrition that puts it high on the list of world’s healthiest food, not to mention it is low in calories and has zero grams of fat.

All health info aside, the soup is just darn tasty too! Because our onion wasn’t very large, we also included a shallot. Instead of lining a strainer with cheesecloth, The Hubs drained the hydrating porcinis through a coffee filter, which prevents any grit seeping into the broth.

It will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat. We added one cup of mushroom broth when we reheated a few days later.

Barley Soup with Mushrooms and Kale

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1/2 oz. dried porcini mushrooms
  • 2 cups boiling water
  • 1 Tbsp. extra virgin olive oil, as needed
  • 1 large onion, chopped
  • 1/2 lb. cremini mushrooms, cleaned, trimmed and sliced thick
  • 2 large garlic cloves, minced
  • Salt, preferably kosher salt, to taste
  • 3/4 cup whole or pearl barley
  • 1 1/2 qts. chicken stock, or beef stock
  • A bouquet garni made with a few sprigs each thyme, parsley and a bay leaf
  • 8 oz. kale, stemmed and washed
  • Freshly ground pepper to taste

Directions

  1. Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on two cups boiling water. Let sit for 30 minutes.
  2. Set a strainer over a bowl, and line it with cheesecloth, or better yet, a coffee filter. Lift the mushrooms from the water and squeeze over the strainer, then rinse in several changes of water. Squeeze out the water and set aside. Strain the soaking water through the cheesecloth/coffee filter-lined strainer. Add water as necessary to make two cups. Set aside.
  3. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until just about tender, about five minutes.
  4. Add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes, and add the garlic and 1/2 teaspoon of salt. Continue to cook for about five minutes, until the mixture is juicy and fragrant.
  5. Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the stock or water. Salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes.
  6. Meanwhile, stack the kale leaves in bunches and cut crosswise into slivers. Add the kale to the simmering soup, and continue to simmer for another 15 to 20 minutes.
  7. The barley should be tender and the broth aromatic. The kale should be very tender. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

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Recipe from The NY Times