When I was growing up, my mother used to make homemade soup at least once a month. Sometimes, it would consist of left-overs (including water that veggies had been cooked in, the water then added to a bowl in the freezer). Other times, it would be from a recipe.
If you love homemade soup (or have never had homemade soup, and want to try making some), today's post is sure to please. Check out the Italian White Bean and Kale Soup, the Corn Chowder, or any of the other yummy soups in today's post. Enjoy!
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt and pepper to taste
Directions
Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
WEIGHT WATCHERS SLOW-COOKER SOUP
This was from a Weight Watchers email at least ten years ago. Each serving is about 1 cup.
Ingredients
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Directions
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
ITALIAN WHITE BEAN AND KALE SOUP
This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”
View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.
Servings 4
Ingredients
10 thawed Slow-Roasted Tomatoes (1 cup)
1 Tbs. olive oil, plus more for drizzling
1 large onion, finely chopped (2 cups)
6 oz. lacinato kale, coarsely chopped
1 cup cooked white beans
Directions
Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.
VEGAN FENNEL AND PUMPKIN POTAGE
This recipe from Vegetarian Times begins, "Potage is the French term for a thick, blended soup that’s usually served at the start of a meal. A single potato gives this vegan pumpkin potage recipe a rich, creamy texture — without the cream. Fennel gives the soup a sophisticated, anise-like flavor that compliments the rich pumpkin and a bit of tomato paste keeps things from getting too heavy.
"While we can certainly imagine setting down to a big bowl of this on a chilly evening and enjoying it all on its own, it certainly shines as intended, as the first course of an elevated cold-weather dinner menu. Consider serving it for a harvest-time gathering before the lentil-nut loaf and butternut lasagna hit the table."
Makes 6 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/fennel-pumpkin-potage/.
Ingredients
2 Tbs. olive oil
1 medium onion, coarsely chopped (1-1/2 cups)
1 medium bulb fennel, trimmed, fronds reserved, cut into 1-inch chunks (1-1/2 cups)
1/4 cup white wine
2 cups pumpkin purée or canned pumpkin
1 medium Yukon gold potato (5 oz.), peeled and cut into chunks
2 cloves garlic, peeled
1 Tbs. tomato paste
2 tsp. Italian seasoning
Directions
Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and fennel, and cook 7 to 10 minutes, or until beginning to turn deep brown, stirring occasionally. Add white wine, and stir to deglaze pan, scraping up any browned, stuck-on bits.
Stir in 4 cups water, pumpkin purée, potato, garlic, tomato paste, Italian seasoning, and 3 cups water. Season with 1 tsp. salt and ¼ tsp. black pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 30 minutes, or until potatoes and fennel are very tender.
Purée soup in batches in blender or food processor until smooth, adding more water or broth if necessary to obtain desired consistency. Reheat as needed, and serve garnished with fennel fronds.
SIMPLE POTATO SOUP
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30
Ingredients
1 tablespoon butter or extra-virgin olive oil
3 medium potatoes, any type, peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground black pepper to taste
4 cups vegetable stock, preferably warmed
1/2 cup cream or milk
Directions
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.
CORN CHOWDER
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes
Ingredients
4 to 6 ears of corn
4 cups water
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and chopped
Salt and freshly ground black pepper
2 tomatoes, cored, seeded, and chopped
1 cup milk
1/2 cup chopped parsley leaves, optional
Directions
Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.
Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.
After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.
