Soups

African Curried Coconut Soup with Chickpeas

  • 1 ½ cups raw chickpeas, black-eyed peas or a mix, soaked overnight
  • 1 cup millet, quinoa, or brown rice
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 jalapeno chili, seeded and finely chopped
  • 2 large cloves garlic, finely chopped
  • 3 cups vegetable broth
  • 2 tomatoes, chopped
  • 1 Tbsp curry powder
  • ½ tsp salt
  • freshly ground black pepper, to taste
  • 1 lb mixed greens—kale, collards, mustard greens, Swiss chard
  • 1 (14 oz) can light coconut milk

Drain the beans that you’ve soaked overnight.  Put in a pot and cover with water until the water is about an inch higher than the beans. Add about 1 Tbsp salt to the water. Bring to a boil. Cover and simmer for 20-30 minutes or until beans are tender. Drain and set aside.

Put the millet in a pan and cover with 3 cups water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.

In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.

Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the greens and stir until wilted.

Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes. Add salt, pepper, and curry powder to taste. Serve warm.

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Anderson’s Split Pea Soup

  • 8 cups water
  • 2 cups green split peas
  • 1 rib celery coarsely chopped
  • 1 large carrot chopped
  • ¼ tsp thyme
  • 1 dash red pepper
  • 1 bay leaf
  • salt
  • pepper

Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.

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Cheddary Beer Soup

  • 4 Tbsp butter
  • ⅓ cup green onion, chopped
  • 1 (8-ounce) package fresh cabbage, shredded for coleslaw
  • ¼ cup all-purpose flour
  • 2 (10¼ ounce) cans chicken stock
  • ½ cup beer
  • 1 Tbsp Dijon mustard
  • 2 cups half-and-half, heated
  • 2 cups (8 ounces) sharp cheddar cheese, shredded
  • 1 pound fully-cooked smoked sausage, cut into bite-sized chunks

Melt butter in large heavy saucepan. Add onion and cabbage. Cook and stir over medium-high heat until vegetables are translucent.

Stir in flour; cook 1 minute. Add broth, beer and mustard. Cover and simmer 30 minutes.

Add hot half-and-half, cheese and sausage. Warm gently until heated through and cheese melts.

Makes 8 servings.

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Gazpacho

  • 2 ripe tomatoes, peeled
  • 1 cucumber, peeled
  • ¼ green pepper, diced
  • ¼ onion, diced
  • 1 cup canned tomato juice
  • 1 Tbsp olive oil
  • 1½ Tbsp vinegar
  • dash of Tabasco
  • ¼ tsp pepper
  • ½ tsp salt
  • 1 garlic clove

Place all ingredients in blender container. Cover and blend on low speed for about 1 minute.

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Manhattan Seafood Chowder

  • ½ fennel bulb
  • 1 medium red onion
  • 2 carrots
  • 2 parsnips
  • 1 red pepper
  • 2 stalks celery
  • 6 slices of bacon chopped in small pieces
  • 3 ounces of chopped chorizo sausage
  • 3 cloves minced garlic
  • 1 large shallot finely chopped
  • 2 Tbsp olive oil
  • ¾ cup white wine
  • 3 cups tomato juice
  • 3 cups fish stock (or chicken stock if you prefer)
  • 3 cups vegetable stock
  • 1 bay leaf
  • 2 tsp fresh thyme
  • 2 tsp marjoram
  • Salt and pepper to season
  • 1 ½ to 2 pounds of seafood of your choice, cut into bite sized pieces
  • 3 chopped Roma tomatoes

Chop vegetables (fennel, onion, carrots, parsnips, red pepper and celery) into bite-sized pieces. Toss the vegetables in 3 tbsp olive oil, season in salt and pepper and bake in a single layer on a cookie sheet for 20-30 minutes at 375° F or until the vegetables are slightly browned and fork tender. Turn the vegetables once during cooking.

In a sauté pan, cook to crisp the bacon, add chorizo near the end. Drain off the fat and deglaze the pan with some of the soup stock and add to the soup pot when adding the bacon and sausage.

In a large pot sauté garlic and shallot in olive oil. Add wine, boil gently until reduce to about half the volume. Add the roasted vegetables along with previously cooked bacon and sausage. Add rest of the ingredients (except for the seafood and Roma tomatoes). Simmer very gently for 20-30 minutes before adding seafood and Roma tomatoes. Simmer gently for another 5-10 minutes until the seafood is done.

Any combination of shrimp, salmon, halibut, cod, mussels, clams all work well. Remove bay leaf. Serve with a sprinkle of fresh chopped Italian parsley or dill. Personally, if I am adding shrimp and scallops, I prefer to pan sear these separately and add them to the chowder bowls when serving.

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Minestrone

Serves 8

  • 3 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 2 Tbsp red wine
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 Tbsp chopped fresh oregano
  • 2 Tbsp chopped fresh basil
  • salt
  • pepper
  • ½ cup seashell pasta
  • 2 Tbsp grated Parmesan cheese

Over medium-low heat in a large pot, heat olive oil and sauté garlic for 2–3 minutes. Add onion and sauté for 4–5 minutes. Add celery and carrots, sauté for 1–2 minutes.

Add chicken broth, water, tomato sauce, and red wine, and bring to boil. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 40 minutes.

Cook pasta in separate pan according to package directions, and drain.

Place 2 Tbsp cooked pasta into each serving bowl. Ladle soup on top and sprinkle with Parmesan cheese.

Note: the fresh herbs make a huge difference in this dish. Dry is a poor substitute.

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Umbrian Fish Soup

  • 2 pounds mixed freshwater fish filets, cut into 2-inch pieces
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 4 garlic cloves, finely chopped
  • 2 Tbsp olive oil
  • ¼ cup chopped flat-leaf parsley
  • 1 cup dry white wine
  • 1 (28 oz) can crushed tomatoes
  • 2 cups water
  • For toasts
  • 1 baguette
  • 1 garlic clove
  • 2 Tbsp olive oil
  • Garnish
  • chopped flat-leaf parsley

Pat fish dry. Cook onion, celery and garlic in oil in deep 12-inch heavy skillet over medium heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes. Salt to taste.

Make toasts while fish cooks. Preheat broiler. Cut 18 (½-inch) slices from baguette and toast 3 to 5 inches from heat, turning once, until golden, 3 to 4 minutes total. Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup.

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