Feeling a little stir-crazy while social distancing? Looking for cozy comfort following our spring snowstorm? Look no further! If you’ve attended any UMW gatherings in recent memory, it’s likely you’ve had one of these popular soup standbys. Now, you can make them at home!
Italian Cabbage Soup with Cannellini Beans from Mary Beth Downing
- 2-4 oz pancetta (chopped)
- i medium onion
- 1/4 cup olive oil
- 2 tsp rosemary leaves
- 2 large garlics (chopped)
- 3 cups cannellini or great northern beans (2 cans , drained and rinsed)
- 2-3 T. of vinegar
- 1 medium cabbage (shredded) or one package of pre-shredded cabbage
- (serve with thick slices of bread and grated parmesan cheese)
Combine oil, garlic, rosemary and pancetta in soup pot. Cook on moderate heat unite pancetta fat runs and garlic is fragrant (about 4 minutes) Add the cabbage, season with salt and stir until covered, about 5 minutes. Add 16 cups of chicken broth or bouillon. Set a lid securely on top and set on low heat. Leave to cook undisturbed for 3 hours.
Stir in the cannellini beans and cook uncovered another 30 minutes. Add 3 T of vinegar for flavor.
To serve, place a slice of toast in deep, heated bowls, spoon the soup over the bread and serve with parmesan cheese .
Serves 8-12
Taco Soup from Sue McGrath
- 2 lb. ground turkey or ground beef
- 1 onion (chopped)
- 2 cans (4 oz) green chilies
- 1 tsp. salt
- 1 tsp. pepper
- 1 can pinto beans, rinsed and drained
- 1 can lima beans, “ “
- 1 can kidney beans, “ “
- 1 can hominy, drained
- 3 cans stewed tomatoes
- 1 pkg. taco seasoning
- 1-1/2 c. water
- 1 pkg. ranch dressing
In a large pan brown turkey or beef and onion, drain off fat. Add all remaining ingredients. Bring to boil – reduce heat and simmer 30 minutes.
Serve with tortilla chips and shredded cheese
Roasted Carrot Soup from Bonnie Strand
- 6-8 large carrots (about 1¾ lbs)
- ¼ C olive oil
- Salt
- 6C vegetable stock
- 1 1” piece ginger, peeled
- 1 sprig thyme, plus more for garnish
- ½ large onion
- 2 large garlic cloves, chopped
- Freshly ground black pepper
Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
Meanwhile, bring the stock to a boil, add the ginger and sprig of thyme and simmer gently for 15 minutes.
Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
Use an immersion, a standard blender, or a food processor to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme. Serves 4
Experience says that adding a small, ground dried pepper with other seasonings satisfies those who like a spicy soup.
Whole Foods’ Roasted Garlic Tomato Soup from Bonnie Strand
- 1 ½ pts diced tomatoes
- 1 oz roasted garlic cloves
- 1T fresh rosemary leaves
- 2 oz. red onions, diced to 1-in
- 1 1/3 tsp olive oil
- 1 1/3 tsp oregano
- ¾ tsp ground black pepper
- ¾ tsp garlic powder
- 1 1/3 tsp sea salt
- 2 1/2T white wine or broth
- 1 C heavy cream or half & half
- 3 oz. parmesan cheese
- 2 1/3 C water
Toss garlic cloves lightly in olive oil. Roast the garlic in a 350-degree oven for 15-20 minutes or until cloves are lightly browned. Set aside.
Sauté rosemary, onions, olive oil, oregano, pepper, garlic powder and salt until caramelized. Deglaze the pan with white wine or broth. Add tomatoes and water and allow the mixture to simmer. Blend the mixture and add cream/half & half, parmesan cheese and roasted garlic. Adjust seasoning to taste. Makes 2 qts
Missouri Apple Soup from Cheryl Runyon
- 1 medium onion, thinly sliced
- 2 T. butter or margarine
- 3 medium apples, peeled, cored and chopped (Missouri apples if you can get them!)
- 1 T curry powder
- 3 cups chicken stock
- 1 cup milk (or almond milk)
- 1 green onion, thinly sliced
- 1/3 cup slivered almonds, toasted
In large saucepan, cook the onion in hot butter over medium heat for 5 minutes or till tender. Stir in apples and curry powder. Add chicken broth and bring mixture to a boil; reduce heat and simmer, uncovered, for 15 minutes or until apples are very tender. Stir in milk. Cook and stir until heated through. Option, can use a potato masher to slightly mash apples. Ladle soup into bowls. Garnish with sliced green onion and almonds. Serves 4.
Santa Fe Pumpkin Chowder from Cheryl Runyon
- 1 T. olive oil
- 4 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. chili or curry powder (hot or mild), to taste
- Shake of hot pepper flakes, to taste
- 1 15-ounce can pumpkin (or squash)
- 1 15-ounce can fire roasted diced tomatoes in juice
- 1 8-ounce can roasted green chiles, not drained
- 1 cup (heaping) corn kernels
- 1 cup salsa
- 1 cup broth
- 1 14-ounce can coconut milk (use as much as needed)
- Salt and pepper
- Cilantro
- 1 T. dry sherry (optional)
- Lime juice
Heat the olive oil in soup pot and add garlic, cumin, chili/curry powder and pepper flakes, cook and stir for one minute. Add pumpkin, tomatoes, chiles, corn and salsa. Stir to combine. Add broth. Heat to simmer; add coconut milk, by beginning with one cup—add more to make more creamy. Season with salt and pepper, cilantro, and sherry. Heat through gently and bring to slow simmer. Taste and add fresh lime juice to brighten the flavor. Stir. Add more spice to increase heat or coconut milk to reduce heat. Serve with blue corn tortilla chips.
Sweet Potato Black Bean Chili from Cheryl Runyon
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 1/2 teaspoon ground chipotle chile or chili powder
- 1/4 teaspoon salt
- 2 1/2 cups water
- 2 15-ounce cans black beans, rinsed
- 1 14-ounce can diced tomatoes
- 4 teaspoons lime juice
- 1/2 cup chopped fresh cilantro
Heat oil in a Dutch oven over medium-high heat. Add sweet potato, carrot, celery and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
African Chicken Soup
- 2 Tablespoons oil
- 12 ounces chicken
- 3 carrots, sliced
- 1 onion, chopped
- 1 bell pepper (red), chopped
- 5 cloves garlic, minced
- 1 Tablespoon cumin
- 2 teaspoons coriander
- 3 cups chicken broth
- ¼ cup peanut butter (smooth or chunky)
- 3 Tablespoons cilantro, chopped
Cook chicken in 1 Tablespoon on oil. Remove from pan.
Add remaining Tablespoon of oil and cook carrot, onion and pepper for 5 minutes.
Add garlic and spices and cook for 1 minute.
Add broth and simmer for 10 minutes.
Mix peanut butter and ¼ to ½ cup of hot broth and stir until blended into a slurry. Add to the soup.
Add chicken to soup and cook for 5 minutes.
Add cilantro and serve.