When I was growing up, my mom would fix homemade soup probably every two or three weeks. She'd frequently use soup as a way to use up leftovers; any leftover veggies would go into one container (along with the water it had been cooked in) and stored in the freezer, while any leftover meats would be stored according to the type of meat. All this - veggies, meats, cooking liquids - would find their way into an evening meal. Mom even had an old soup tureen, which looked similar to this, to bring the soup to the table.
Of course, there were nights when Mom would follow a recipe for soup, usually found in one of her many cookbooks or magazines. (My dad, a good cook in his own right, tended to have only one soup recipe that he'd make periodically - French Onion Soup. You can find a copy of that here, on one of my other cooking blogs, Confessions of a Foodie.)
And now, without any further chit chat, here are six soup recipes to help you through the day, including Vegetarian Tortilla Soup and Gulla Supper Soup. Enjoy!
ALASKAN TOMATO SOUP
This comes from the January 2007 issue of Vegetarian Times, and begins, “Alaska resident Angela Wilde uses cooking and eating to get out of the house, despite the winter elements. Since fresh tomatoes are not in season in January, Wilde created this delicious soup using canned ones.” Serves 6 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
1/2 medium red onion, diced (about 1/2 cup)
6 cloves garlic, minced (about 2 Tbs.)
1 14-oz. can diced tomatoes with sweet onion
1 14-oz. can plain tomato sauce
4 oz. silken tofu, mashed (about 2/3 cup)
1 low-sodium vegetable bouillon cube
1/2 cup couscous
1/4 cup chopped parsley
2 Tbs. chopped oregano
2 Tbs. chopped basil
Heat olive oil in large pot over medium heat. Add onion and garlic, and sauté 5 minutes, or until onion is translucent.
Stir in tomatoes, tomato sauce, tofu, bouillon cube and 3 cups water. Bring to a simmer, and add couscous, parsley, oregano and basil. Cook 5 minutes, or until couscous is tender. Season with salt and pepper, and serve hot.
nutritional information Per SERVING: Calories: 162; Protein: 5 g; Total Fat: 6 g; Carbohydrates: 24 g; Sodium: 678 mg; Fiber: 3 g; Sugar: 7 g; Vegan
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
To view this online, click here.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
GULLA SUPPER SOUP
This comes from the Margaret Holmes Tomatoes, Okra & Corn cans.
Years ago, my better-half had changed pharmacies to one in a local Publix. At the time, the Publix we normally went to didn't have a pharmacy (it does now), so we went to another nearby one with a pharmacy. Of course, it was laid out a little differently, so we had to look around to find what we'd planned to buy.
While exploring this new (to us) Publix, I stumbled across cans of Margaret Holmes brand Tomatoes, Okra & Corn. I wasn't familiar with the brand, but the word “okra” jumped out at me. My better-half had spent most of his life in the south (as he liked to tell people, “It took me six months to crawl from Detroit to Florida.”), and absolutely loved okra, as well as many other southern foods that I'd never really tried.
So, of course, I had to pick up a couple of cans, as well as the other ingredients to make this soup. It soon became an absolute favorite in our house. We tended to double the recipe. Give this a try – if you're like us, you won't regret it!
2 cans Margaret Holmes Tomatoes, Okra and Corn
1/2 stick butter
1 medium onion, peeled & chopped
2 stalks celery, chopped
1 C green cabbage, chopped
1/2 C green pepper, seeded & chopped
1/2 tsp salt
1/4 tsp black pepper
Big pinch fresh thyme
Big pinch chopped parsley
1/2 C cooked rice
Melt butter in medium saucepan, add onions, celery, cabbage & green pep-per. Cook for about 10 minutes over medium high heat until vegetables are softened. Add tomatoes & juice; cook for about 10 more minutes.
Stir in seasonings & cooked rice. Bring back to simmer & cook for 5 more minutes. Serve hot.
