Wednesday, 2 October 2013
Feast: Soup Glorious Soup
One of the best things about January is soup.
Think about it. You’re out of money, back to work, and trying to improve your diet. Soup is a one stop shopping experience for that list–cheap, quick, and healthy.
I have a whole cookbook on soups. It’s entitled…Soup. Catchy, huh. I reached for it this past week to make one of my favorite recipes and found that the paperback binding had given way exactly at that page. So I just had to pull half of the book out of the cabinet and save time turning to the right page.
The other soup recipe I wanted to make wasn’t so easy to find. The recipe was printed on the side of a vegetable broth box, and I didn’t have that box anymore. I started to dig through my recipe file, hoping that I had written it down at some point, but the whole accordion file of recipes fell apart and dumped its contents all over the kitchen floor.
Did I mention that the worst thing about January is fixing all the things that seem to fall apart after the holidays?
I bought a new file folder and began sorting the soup section first. Lo and behold. I found the recipe clipped off the side of the waxy coated box. Yippee!
That discovery gave me a burst of largess. Here are both recipes for your soup-making enjoyment.
Consider yourself invited to share a soup recipe you like, too.
Bell Pepper Soup
from Soup by Coralie Castle. It tastes better than the name sounds. Meaty and filling and flavorful.
2 cups finely minced green, red, orange, or yellow peppers (food processor makes this easy)
1 cup minced onion
1/4 cup minced carrot
1 minced garlic clove
3 slices bacon, minced
2 cups canned tomatoes
4 cups beef and/or chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon basil
1 pound ground beef
Saute peppers, onion, garlic, carrot, and bacon until bacon is slightly browned. Add tomatoes, stock, salt, pepper, basil and meat. Cover, bring to boil, and simmer 45 minutes. Adjust seasonings to taste. Serve with garlic French bread. Serves 6
White Bean & Kale Soup
This recipe didn’t sound great, but turned out to be fabulous. I added the red pepper flakes. And Parmesan cheese is also a nice addition.
1 T olive or vegetable oil
1 large carrot diced
1/2 onion, diced
1 carton (32 0z) vegetable cooking stock
1 can (15 oz) white (cannellini) beans, drained
2 cups kale, chopped
salt and pepper to taste
red pepper flakes for heat
Heat oil over medium high heat in a medium sauce pot and saute chopped onions and carrot until onions are lightly browned and soft. Add vegetable stock to the pot. Add drained beans (do not rinse beans) and chopped kale to the pot. Bring to a boil, lower heat to medium and cook for 15 minutes. Add seasonings. makes 3-4 servings. Garnish with fresh chopped parsley.
From the Safeway Vegetable stock carton. Recipe developed by cookbook author Marlene Sorosky Gray.