Rainy Day Soup Weather

Another beautiful day of rain, bringing all the green leaves out in their full glory. Perfect for making yet another pot of soup before warmer weather turns our thoughts to more summery menus.

As with the best of homemade soups, this recipe uses what I have on hand. I have been careful to measure what went into this batch, but you can--and must--adjust here and there to what your refrigerator and freezer contain. Even if you were to duplicate the ingredient list exactly as given, you would still have to do some tasting and adjusting of seasoning; no two batches of stock or broth are exactly the same in degree of richness and blend of seasonings. Maybe you will be using canned beans or beans that were cooked with salt, and every brand of crushed tomatoes will have its own level of salt and perhaps other seasonings.

While the version I made is not strictly vegetarian (because of the chicken stock and small amount of bacon fat), substituting vegetable broth and olive oil will allow vegans to enjoy the soup along with everyone else.

Now:  go ahead and use this recipe as an inspiration or guide, but feel free to then "fix" it to fit your day and your family.

Vegetable Soup with Mixed Beans

small amount of bacon fat or fat skimmed from the chicken stock 
2 c coarsely chopped onion (1 large or 2 medium)
1 c diced celery (about 2 ribs)
2 c carrots, sliced
28 oz can crushed tomatoes
1 quart chicken stock
1 c finely shredded cabbage
1/4 c diced red bell pepper (may use bottled peppers)
1/4 c chopped sundried tomatoes in oil
2 c cooked "soup" beans--a mix of 10 to 17 kinds of beans, depending on the brand (mine were cooked without salt)
1 1/2 c rotini or similar size of pasta
1/4 c finely chopped cilantro
1 t Italian seasoning 
2 c loosely packed baby spinach leaves, coarsely chopped (about 4 oz)
6 to 8 cloves garlic, minced
1 T sugar (optional)
salt to taste
black pepper to taste
water as needed

1.   Saute the onion, celery, and carrots in a small amount of bacon fat, chicken fat skimmed from the top of the chilled stock or a mixture of the two. Cook until the onions are translucent and the carrots are barely tender.

2.  Meanwhile, combine the stock, tomatoes, cabbage, pepper, sundried tomatoes, and beans in a large stock pot. Bring to a boil and reduce heat. Stir in the onion mixture when done, and rinse the onion pan with a little water; add this to the soup. Return the soup to a boil and then reduce heat to medium low. Simmer for about 15 to 20 minutes.

3.  Stir in the pasta, spinach, cilantro, Italian seasoning, and garlic. Continue cooking for about 10 to 15 minutes and taste for seasonings. Add sugar, salt, and pepper as needed, along with more Italian seasoning and water to reach desired consistency. Simmer until the rotini is just tender.

4.  Serve with a sprinkling of parmesan cheese and freshly ground pepper if desired. Reheats well and will taste even better the second day. Makes about 5 to 7 quarts soup.

Black Bean and Barley Vegetable Soup

Homemade soup is something most of us really like, but it can often seem like just too much effort. If all that chopping and preparation intimidates you, this recipe might be a good one to try. Yes, there is some prep work but the end result of perhaps half an hour (and probably much less) of kitchen work will yield a huge batch of soup.

After serving the soup while the house is full of wonderful aromas, you will still have plenty to refrigerate for later microwaved bowls on busy evenings and more for taking to the office for quick lunches. Then freeze some meal-sized portions for later hectic weeknight dinners. A lot of wonderful meals for remarkably little preparation overall.

 This soup also provides a wide range of options, from using almost all "pre-made" ingredients--canned beans, frozen onions, etc.--to a completely "home-made" version; just use whatever your time and budget allow. If you have a food processor, this is a great time to use it too, for preparing everything from the onions to the cabbage.

Even the "long cook" ingredients--black beans and barley--can be made more "convenient." The beans of course can be from a can, but you can also make your own beans ahead for convenience. Buy a pound or two of dried beans and cook the entire amount according to directions on the bag. Then you can freeze the beans in 2 cup portions (approximately the amount in a 15 oz can).

Barley is not available in a can--at least not in any store I've ever been in--so you will need to cook this yourself. If you use pearl barley, the kind most often available, you could start it cooking while you are gathering all the other ingredients and getting the onions sauteed. Since the hulled form (which is healthier--hulled is to pearl for barley as brown rice is to white) will take longer to cook, you either will need to start it cooking it earlier OR you could prepare a large batch ahead of time and refrigerate or freeze just as with beans. In this approach, you'll no doubt cook the barley with water; in that case, just use the broth in place of the water in the recipe. 

Black Bean and Barley Vegetable Soup

1 c hulled or pearl barley
3 c turkey or chicken broth (OR substitute vegetable broth for a VEGAN soup)
olive oil
2 c chopped onion (may use frozen if desired)
1 c diced celery
approximately 6 c shredded cabbage (may use cole slaw mix)
2 to 3 c organic carrot juice
1 15 or 16 oz can or jar Italian seasoned diced tomatoes
2 c cooked black beans (or 15 oz can, undrained)
2 c frozen corn (no need to thaw before adding)
1/2 c chopped bell pepper (frozen diced or sliced peppers may be used)
1  1/2 c frozen chopped kale (no need to thaw before adding)
5 to 8 garlic cloves, minced
1/4 c sun-dried tomatoes, chopped
1/4 c bottled red peppers, diced (use sweet or hot depending on your taste)
1 t basil
1 t Italian seasoning
1/2 t black pepper
4 to 5 c water, enough for desired consistency

1. In a large soup pot, bring the broth and barley to a boil. Turn heat down and simmer about 25 minutes for pearl barley, about 40 to 50 minutes for hulled. (This step can be done well ahead of time, with the barley refrigerated until ready to make soup.)
2. Meanwhile, saute the onion and celery in a small amount of olive oil over medium heat.

3. When the onions are light golden in color, stir in the cabbage, cover,  and continue cooking for another 5 to 10 minutes, until the cabbage is starting to soften.
4.  Add the remaining ingredients except the water. Gradually add water to reach desired consistency.
5..  Bring mixture to a gentle boil and reduce heat to low. Continue to simmer for about 30 minutes and taste, adjusting for seasoning at that point.
6.  Add more water if desired and simmer for another 30 to 60 minutes. Serve immediately or refrigerate or freeze for later. As with most soups, this will be even better the second day.

Makes 5 to 6 quarts of soup, depending on the amount of water added. Allow 1 to 2 cups of soup per serving.

SUBSTITUTIONS:

• If you don't have carrot juice, substitute additional broth for the carrot juice and add 2 to 3 c sliced or grated carrots with the other vegetables.
• Fresh or frozen spinach, coarsely chopped, can be substituted for the kale.
• An extra can or jar of diced tomatoes can be substituted for the sundried tomatoes.

Lentil Soup for Spring

The weather has warmed (at least warmer to us northerners!) but not too much for a comforting meal of soup and fresh baked bread, with fresh fruit for dessert for a light spring finish.

Mediterranean Lentil Soup--Vegetarian

canola oil (about a tablespoon)
1 large onion, chopped--1 to 1 1/2 c total
2 to 3 small carrots, diced--about 1 to 1 1/2 c total
1 c thinly sliced or diced celery--about 2 stalks (optional)
5 to 6 large garlic cloves, minced (at least a tablespoonful if you use bottled garlic)
1 pound brown lentils (green, black, or other colors can also be substituted)
8 c water--add more as needed to obtain desired consistency
3 to 4 vegetarian bouillon cubes
1 c diced potatoes
15 oz can tomatoes and chiles
8 to 15 oz tomato sauce or diced tomatoes, depending on how predominant you want the tomato flavor to be
1 t thyme
salt and pepper to taste
12 oz frozen chopped spinach (may use fresh if available)

1. Saute the onions and carrots (and celery if used) in the oil until the onions are golden. Combine with the lentils, garlic, water, and bouillon cubes.

2. Bring to a boil and then lower heat to a very gentle boil. Continue to cook for about 30 to 40 minutes.

3. Stir in the potatoes and continue to simmer for another 10 minutes or so.

4. Stir in the tomatoes and seasonings. Simmer for another 5 to 10 minutes; taste and adjust for seasonings as needed.

5. Stir in the spinach and heat only long enough to return to almost boiling.



If desired, top with grated Parmesan cheese and freshly ground black pepper. Serves four to six.

This is easily reheated and has excellent flavor the next day, though the spinach will not retain its bright green color well. The best way to maintain the brightest appearance if you are preparing this ahead is to proceed through the first four steps and then refrigerate the soup. When ready to serve, heat to a gentle boil and stir in the spinach.

NOTE: Though it will not be vegetarian, chicken broth can be substituted for the water and bouillon cubes.

NOTE 2: The use of the tomatoes and chiles gives this a bite that raises it from a relatively mundane soup. However, substitute plain diced tomatoes if your family prefers less heat. I'd still recommend at least a small sprinkle of cayenne and/or a bottle of hot sauce at the table for those who do want the added flavor.

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This may seem like a lot of stop and start preparation, adding ingredients at various stages of the cooking. The soup could be made with everything added at once, but this approach means that the carrots, onions, and celery will be well cooked and blended into the liquid even as the potatoes retain their shape and color, and the tomato--already well cooked in the can--retains its separate character as well. The spinach of course is added to keep its color bright.

Actually, if you start cutting up all the vegetables at once, you will be able to just step over to the stove and stir in each additional ingredient with little real extra work. I'd encourage you to try this, some Saturday or long evening when you will be in the kitchen for other things anyway. If you don't see any real difference, then go ahead and put it all (except the spinach!) in the slow cooker and walk away. Either way, you'll have a home-cooked soup everyone is sure to love.

Cream of Vegetable Soup

Staying with a theme and having soup again. This one can be completely vegetarian by using vegetable bouillon cubes or broth but it is also enriched by using chicken stock. For an entirely different take on the flavors, use some ham juices (or just put a "leftover" ham bone at the beginning, to simmer along with all the rest of the ingredients.

Cream of Vegetable Soup

canola oil for sauteing
1 large onion, chopped
1 large stalk celery, diced
2 large potatoes, diced but not peeled
3 c finely shredded cabbage
3 bouillon cubes OR 1 to 2 c rich chicken stock
water
2 T Worcestershire sauce
1 1/2 t mixed dried herbs (basil, thyme, rosemary and marjoram)
seasoning salt to taste
8 to 16 oz mixed frozen vegetables of your choice
2 to 3 c chopped fresh spinach (OR 10 to 16 oz frozen chopped spinach)
1/4 to 1/3 c c flour
2 c nonfat dry milk powder
1 to 2 t balsamic vinegar

Saute the onions and celery in a small amount of oil over medium heat until the onions are golden.

Meanwhile, put the bouillon or stock, Worcestershire sauce and herbs in a large pot. Add the potatoes and cabbage and enough water to cover the vegetables well. Stir in the onions when sauteed and cook on low to medium heat until the cabbage and potatoes are very tender, about 45 to 50 minutes.

Mix the flour and dry milk powder well and stir in about 2 cups of water. Blend to make a smooth mixture and gradually pour into the soup. Continue stirring until the mixture returns to a low boil and is thickened. Taste and add seasoning salt and vinegar as needed. Stir in the frozen mixed vegetables and spinach (and additional water or broth if the soup is too thick) and continue cooking for about 20 to 25 minutes, until the mixture has returned to a gentle simmer.

Serve with freshly ground pepper and grated cheddar or Parmesan cheese if desired.

Stone Soup

Here it is, less than two weeks from the first day of spring, and the wind chill even in the middle of the day stands at 11 below zero. Meanwhile, the economic news continues to be dismal, and we all try to tighten our belts just a little more.

Friends will be coming for lunch tomorrow, and this seems like an ideal time for some Stone Soup, warming the house and giving off those wonderful comfort food aromas.

Stone Soup? What is that? If you haven't heard the story of Stone Soup, you can find one version of the legend here:

http://www.kousi.gr.jp/kousi/syoukai/hp-siryou/stone-soup.html

When my kids were young and our budget was especially tight, I started making Stone Soup with a package of ramen noodles as the "stone." I knew that the nutritive value of these little packets was dismal, but the flavoring packet combined with lots of cheap basic vegetables made a wonderfully filling meal. The high sodium content was reduced per serving because we stretched the same amount of seasoning over 3 or even 4 times as many servings.

Today's stone soup will be quite different, because the "stone" that I will be starting with is a free ham bone. A friend of mine had made ham for a gathering and was not going to have enough time to use the bone so she wrapped it up and gave it to me a few weeks ago. The return of frigid weather was a perfect time to pull it out of the freezer.

Just as in the story, the "stone" that gives the soup its name is really just a starter. Start thinking of leftovers as the beginning of a new and wonderful soup and who knows what you can come up with? Try these for ideas:

• Restaurant carry out—those odds and ends of stir fry and rice and broccoli chicken might be just the things to put together in a pot with some additional vegetables and broth from the freezer
• Leftover spaghetti—make a basic chicken vegetable soup and cut the spaghetti into it instead of using noodles
• Chicken wing tips—I am always saddened to see recipes for things like buffalo wings that include instructions to "cut off the wing tips and discard." Of course, you don't discard good food! Toss them in a pan with some water and a little poultry seasoning and simmer while you are doing other things. Strain the broth when the meat is falling off the bones and use it for a great soup base.
• I even have heard of sautéing a little onion and then adding leftover macaroni and cheese, some frozen vegetables and either spaghetti sauce or a can of tomato soup. Throw in a couple of leftover hotdogs, sliced, and it sounds like it might be a filling meal a lot of mac-and-cheese-only kids might gobble up

The point is—starting with an unexpected or almost free ingredient can result in some really creative and wonderful soups. Following are two general recipes to try.

Traditional Stone Soup

1 package ramen noodles with seasoning, any favorite flavor
1 medium to large onion, chopped
1 to 2 carrots, diced
2 ribs celery, finely diced
1 to 2 c shredded cabbage
1 large potato, scrubbed and diced—does not need to be peeled
Other fresh or frozen vegetables to taste: corn, peas, chopped spinach or other greens, etc.
Sauté the onion in a little oil, just until it begins to turn golden. Stir in other raw vegetables and seasoning packet from soup and allow to cook for a few minutes. Add about two to three quarts of water and bring to a boil, then reduce heat and simmer for 20 minutes or until carrots and potatoes are soft. If soup seems too thick, add a little more water. Turn up heat and stir in the frozen or cooked (leftover) vegetables and the ramen noodles, broken into small pieces. Cook for about 10 minutes or until noodles are cooked. Taste for seasoning and serve.

The amount of water used will be variable, depending on how many additions you are making to the soup and whether you prefer a thicker stew-like consistency or something more traditionally soupy.

Other seasonings you might want to add:
• Fresh grated pepper
• Minced garlic or garlic powder
• Wine or cider vinegar (don't be afraid to stir in a teaspoon or so of vinegar in any soup, stew, or chili that seems a little bland—it is amazing what this shot of acid does to brighten up the flavor.)
• Chiles or jalapenos, finely diced
• Herbs of your choice

Ham Bone Stone Soup

1 ham bone, with some scraps of meat left on it
1 large onion, chopped
4 ribs celery, diced
1 lb carrots, finely diced or grated
1 lb split peas, washed and drained
3 to 4 cloves garlic, minced
1 T mixed herbs—rosemary, thyme, basil, and marjoram (OR your own favorite blend)
Freshly ground black pepper
1 T cider vinegar
Salt to taste (optional)

Put ham bone in a large pot with enough water to cover. Simmer for an hour or two until the meat falls off the bone. (This can also be done in a slow cooker overnight or while you are at work.) You should have at least three quarts of liquid to start the soup.

Remove the ham bone from the broth and set aside. When cool enough to handle, cut the meat off the bone, dice into bite-sized pieces, and refrigerate.

Sauté the onion, celery and carrots in a little oil (or some of the ham fat that you have cut off the bone) until onions are translucent. Add to the ham and broth along with the split peas, garlic, and herbs. Continue simmering for an hour or so, until the peas are very soft. Taste for seasoning and add pepper, vinegar, and salt as needed. When the peas and other vegetables are done, stir in the diced ham and continue cooking long enough to be sure the meat is heated through. (If desired, you may puree the soup before adding the ham.)