Did you know that "Homemade Soup Day:" is celebrated on February 4th? At this time of year, many of us are cooking up hearty soups and stews to keep the family warm and nourished after hours spent outside, enjoying or enduring, the snow.
We have collected some great recipes from staff and clients and are offering them to you to enhance your own collection. Please send us your favorite homemade soup recipes anytime and we'll be sure to post them on our Facebook page.
Pumpkin Soup (adapted from a Cooks.com recipe)
2 tbsp. butter
1 onion, diced
2 stalks chopped celery
1 carrot, chopped
2 tbsp. flour
1/2 tsp salt
1/8 tsp. pepper
3 c. chicken stock
1 c. canned pumpkin
In a large saucepan, saute onion until golden. Add celery and carrots. Blend in flour. Add pumpkin, chicken stock, salt and pepper. Bring to a boil. Cover and Simmer for 1/2 hour. Cool Slightly and pour into a blender. Puree.
If you prefer a creamier soup, add 2 tbsp of cream or half and half to each bowl before you add the soup.
About 4 servings.
Ham and White Bean Soup
Ham bone w/some meat left on the bone
1 ½ bags of white beans (navy or pinto or whatever you like) – soaked overnight
2 onions, diced
7 cloves of garlic, diced
6-7 stalks celery, sliced
6-7 carrots, sliced
4 cans diced potatoes, drained
1 large can crushed tomatoes (undrained)
1 ½ Tbsp. Salt
Seasonings to taste
14 cups water
Combine all ingredients -- except potatoes. Simmer partially covered 4-5 hours. Remove bone and trim/dice meat
Add potatoes in last hour. This would also be an excellent crock pot soup.
Pasta e Fagioli
3 tbs olive oil if you don't use pancetta or bacon
1lb of white beans (cannellini)
2 large cans peeled crushed tomatoes
3 large garlic cloves
1/2 lbs bacon (in bits) or pancetta
Salt & Pepper to taste
1lb of ditalini noodles
1 container chicken stock
First you cook bacon or pancetta. Use a little of the grease or olive oil and brown the chopped garlic in the bottom of a large pot then add the tomatoes, beans, parsely, salt and pepper heat to boiling and then gently boil on low for 30 min to taste. Add cooked noodles and bacon bits and serve with fresh grated Parmesan on top and nice crusty bread. Hint: if it is too thick add more crushed tomatoes and or some chicken stock.
"Homemade" Mexican Soup by celebrity Julie Bowen
2 32oz carton of chicken broth
One Rotisserie Chicken
2 cans of cannellini beans
1 big jar of salsa verde
cumin to taste
Cheddar cheese for garnish on top
Pour chicken broth into a large soup pot. Take meat off the chicken and add to pot. Add the cannellini beans, salsa and cumin. Heat on stove at low heat for about an hour. If you prefer to use a crock pot, put on low settting all day, 6 to 8 hours.
Serve in bowls with cheese on top. Add sliced avocados to add even another dimension of flavor!
Chick Pea Spinach Stew
1 large onion
3 cloves of garlic
1 10 oz pkg of frozen spinach
1 big can of chick peas
1 can italian stewed tomatoes
1 8 oz can of tomato sauces
1 can potatoes - #1 fresh
a little water
Red wine to taste (this goes in the soup, as well as in a glass to have with your soup).
Saute onions, garlic in a little olive oil. Add all the ingredients, except potatoes. Cook on low heat for about one hour. Add potatoes in the last half hour just to heat through.
Substitute mexican or cajun flavored stewed tomatoes for the italian ones depending on your mood!
Goes well with a nice side salad and rustic french bread.
(New York Times gets credit for picture of the chickpea spinach stew) - their recipe is a bit more labor intensive but worth a try if you prefer using fresh spinach and potatoes http://cooking.nytimes.com/recipes/1014777-andalusian-chickpea-and-spinach-soup
photo found on
Sausage Pasta Soup
1 Pound sweet Italian Sausage
1/2 cup chopped onion
1 (28 oz) can stewed tomatoes, undrained and cut up
1 (13 3/4 fluid oz) container of beef broth
1 cup water
2 oz sliced salami, cut in strips
3 oz uncooked macaroni (about 1 1/4 cups)
Remove sausage from casing. In large saucepan or Dutch oven, brown sausage and onion over medium-high heat, drain excess fat. Stir in tomatoes, broth, water and salami. Bring to boil. Reduce heat; cover and simmer 15 minutes. Add macaroni; simmer 15 minutes more or until pasta is tender. Serve hot. Makes 4 servings.
1 1/2 pound ground beef
1 envelope of taco seasoning
2 cans (15 1/4 oz each) whole kernel corn, undrained
2 cans (15 oz each) ranch-style or chili beans, undrained
2 cans (14 1/2 oz each) diced tomatoes, undrained
Crushed tortilla chips and shredded cheddar cheese
Flour tortillas, warmed.
In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally.
Place tortilla chips in soup bowls; ladle soup over chips, sprinkle with cheese. Serve with warmed tortillas. Makes 8 to 10 servings (about 2 quarts)
Crock Pot Chicken Taco Soup
4 chicken breasts, frozen
1 (1oz) envelope ranch dressing mix
1 (1 oz) envelope taco seasoning mix
1 medium onion, diced
1 (14 1/2 oz) cans Rotel tomatoes
1 (14 1/2 oz) can black beans
1 (14 1/2 oz) can cannellini beans
1 (14 1/2 oz) can kidney beans
1 (14 1/2 oz) can vegetarian baked beans
1 (8 oz) can kernel corn
Put everything into crockpot - in the order listed above! Do not rinse or drain beans. Do not stir. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir and eat. Makes 8 servings.
ROASTED TOMATO AND BASIL SOUP
3 lbs ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tbs. olive oil
1 tbs. kosher salt
1 1/2 tsp. freshly ground black pepper
2 cups chopped yellow onion
6 garlic cloves, minced
2 tbs. unsalted butter
1/4 tsp. crushed red pepper flakes
1 (28 oz) can plum tomatoes, with juice
4 cups fresh basil leaves, chopped
1 tsp. fresh thyme leaves
1 quart chicken stock
Preheat oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 tbs. of olive oil, the butter and red pepper flakes for 10 minutes until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes, including the liquid. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or a hand mixer with a sharp blade to make it smooth. Taste for seasonings. Serve hot or cold. Makes 8 servings.
THREE BEAN MINESTRONE
1 can (15 oz) dark red kidney beans, drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) garbanzo beans, drained
1 bag (1 lb.) frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 large vegetarian vegetable bouillon cube
1 can (11.5 oz) vegetable juice
1 cup water
1/2 cup uncooked elbow macaroni
Spray a 5 quart crockpot with cooking spray. In cooker, mix all ingredients except macaroni. Cover; cook on low heat setting for 8 hours. Stir in macaroni. Cover, cook on low setting for about 15 minutes longer or until macaroni is tender.