Archive for the ‘Soup’ Category

Curried Squash Soup with Ham

Wednesday, January 12th, 2011

From Pat Barger:

Adapted from Reader’s Digest Cook Now, Serve Later

Melt 2 T butter in a large sauce pan over moderate heat. Add 6 green onions, finely chopped, 1 clove minced garlic, 1 small diced green pepper, 1/4 c minced parsley and 1 t dried basil. Cook uncovered for 5 minutes.

Stir in 2 lb.peeled, diced butternut squash, 1 14 oz can diced tomatos in juice, 4 c chicken stock, 1/2 t allspice, 1/4 t mace, pinch of nutmeg and 1/2 lb piece of ham. Bring to boil, reduce heat and simmer, covered, for 50 to 60 minutes until squash is very tender.

Remove ham and dice. Puree soup. Add 2 t curry powder, 1/4 t salt and 1/4 t pepper. Return diced ham to soup and simmer soup for 10 minutes.

Serves 6.

Recipe doubles easily. To freeze, portion into ziploc bags. To serve, thaw in MW and heat very hot.

Pat’s New England Clam Chowder

Wednesday, January 12th, 2011

From Pat Barger at Queen Anne CK:

CPat Barger’s Spicy New England                         Clam Chowder

In a 6 quart pan, melt 1 1/2 sticks of butter. Stir in
1 c all purpose flour. Cook until bubbling but do not brown.

Stir in 2 1/4 t seasoned salt and 3/8 t. cayenne pepper. Whisk in  4 1/2 c. milk all at once. Stir in
1 1/2 t. dried basil, 1 1/2 t. dried rosemary and
1 1/2 t. course ground black pepper.

Add 1 large can of minced clams and the juice (about 50 oz), 3 medium potatoes- peeled and diced. 4 medium carrots-peeled and shredded and
1 1/2 c onion, finely diced. Cook until the potato is tender (30-40 minutes).

To freeze, portion into 12 ziploc bags. To serve, thaw in MW, heat until steaming hot but don’t boil. Garnish each serving with 3 T sour cream and 1 T minced parsley.

Serves 12

Tuscan Farro Soup

Tuesday, March 16th, 2010

• 1 cup dried borlotti or cranberry beans
• 3 tablespoons extra-virgin olive oil plus additional for drizzling
• 1 large onion, coarsely chopped
• 2 carrots, coarsely chopped
• 1 celery rib, coarsely chopped
• 2 garlic cloves, smashed and peeled
• 10 cups water
• 1 large tomato (1/2 lb), coarsely chopped
• 1/4 cup loosely packed fresh flat-leaf parsley leaves
• 10 fresh sage leaves
• 3 sprigs fresh thyme
• 1 cup whole-grain farro
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper

Pick over and rinse beans. Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours. Alternatively, quick-soak beans. Drain well.
Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep beans covered, until beans are tender, 2 to 3 hours.
Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.
Cook’s Notes:

· To quick-soak, put beans in a 4- to 5-quart pot and cover with cold water by 2 inches. Bring to a boil, uncovered, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour before draining.
· Soup can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Thin with water when reheating.

Italian Tortellini Soup

Friday, January 8th, 2010

Expanded Italian Tortellini Soup (Serves 50 – 60)

Savor this flavorful soup on a cold winter day.  Add a slice of fresh bread and a side salad and you have a complete meal!

Serves 6-8

1 12 oz can white beans, or 1/2 cup dry white beans
1 tablespoon olive oil
1 tablespoon garlic, minced
1/2 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup zucchini, diced
1/2 cup peppers, diced
2 teaspoons dry oregano
1 bay leaf
4-6 cups water/stock
1 cup dry tortellini
1/4 cup parsley, chopped
Salt/pepper to taste
2 teaspoons dry dill

• Cook beans in pressure cooker for ~ 20 minutes, till soft.
• Chop onions, celery, carrots, zucchini, and peppers.
• Saute onions, garlic, carrots, and celery in oil till onions are translucent.
• Add water/stock, bay leaves and oregano and bring to a boil, lower to simmer.
• Add zucchini and peppers and simmer an additional 10 minutes.
• Add cooked beans and tortellini and simmer 10 minutes till tortellini is cooked.
• Add salt/pepper, dill, and parsley to taste.
• Remove from heat and serve.

White Bean, Chicken Noodle, and Spinach Soup

Friday, January 8th, 2010

Makes 3-4 servings

2 teaspoons extra-virgin olive oil
2 garlic cloves, chopped
1/2 cup water
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
15-19 ounce can cannelloni or white great northern/navy beans
10 3/4 ounce can condensed reduced-sodium chicken noodle soup, undiluted (such as Campbell’s Healthy Request)
6 cups (about 3/4 pound) fresh spinach, or other greens (chopped)**
1/4 cup (1 ounce) grated fresh Parmesan cheese
(Optional) – additional 1/4 pound cooked ground turkey or chunks of cooked chicken or turkey


Heat oil in pan over medium heat.  (If using additional chicken or turkey, cook this first.)  Add garlic and cook for 3 minutes or until lightly browned.
Stir in 1/2 cup water, red pepper flacks, black pepper, beans, and soup.  Bring to boil.
Add chopped spinach, and cook 2-5 minutes, just until wilted.
Ladle into bowls and sprinkle with cheese.

**One (10-ounce package of frozen chopped spinach that has been thawed, drained, and squeezed dry (about 1 1/4 cups) can be substituted for fresh spinach.

Adapted from “Cooking Light”