Tag Archives: soup

Hearty White Bean and Swiss Chard Soup

3 Jan



Salt and pepper
1 pound (2 1/2 cups) dried cannellini beans, picked over and rinsed
6 slices bacon, chopped fine
1 pound Swiss chard, stems chopped, leaves sliced 1/2 inch thick
1 onion, chopped
2 celery ribs, cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
8 garlic cloves, minced
4 cups chicken broth
2 bay leaves
1 sprig fresh rosemary
1 (14.5-ounce) can diced tomatoes


  1. Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
  2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Cook bacon in Dutch oven over medium heat until crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from pot.
  3. Return now-empty pot to medium heat and add Swiss chard stems, onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, 3 cups water, bay leaves, rosemary sprig, and soaked beans. Increase heat to high and bring to boil. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.
  4. Remove pot from oven and stir in Swiss chard leaves and tomatoes and their juice. Cover pot, return to oven, and continue to cook until beans are fully tender, 30 to 40 minutes. Discard bay leaves and rosemary sprig. Season with salt and pepper to taste. Stir in reserved bacon. Serve.

From Cook’s Country (December/January 2014)


Sweet Potato, Carrot, Apple, and Red Lentil Soup

25 Sep


I know it’s orange. And looks a bit like baby food. But trust me, it’s good. Very good. Especially with freshly baked bread.


1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth


  1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes
  2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes
  3. Transfer soup to a large bowl and let cool for a few minutes. Pour a portion of soup into a blender, filling the pitcher no more than halfway full and blend to preferred consistency. Puree the remaining mixture in batches until smooth and return to pot.
  4. Bring pureed soup to a simmer over medium-high heat, about 10 minutes. Add water to thin soup and additional salt as needed.

Adapted from Allrecipes.com

Lentil Stew with Sausage

21 Jul


2 tablespoons olive oil
1 lb smoked sausage, sliced
1 onion, chopped
1 cup chopped celery (or just use more carrots if you don’t have celery)
1 1/2 cups chopped peeled carrots
3 garlic cloves, minced (about 3 tsp)
1 tsp cumin
1 lb brown or green lentils
3 cups water
3 cups chicken broth
1/2 tsp dried thyme
2 bay leaves
Salt and pepper, to taste


  1. Heat a large, thick-bottomed pot (6 to 8 quart) on medium heat. Stir in sausages and cook until brown. Remove from pot and set aside.
  2. Add onion, celery, and carrots to oil and fat remaining in pot and cook until tender. Add garlic and cumin to vegetables and while stirring cook for another 30 seconds, until fragrant. 
  3. Add lentils, water, broth, thyme, and bay leaves to the pot and bring to a boil. Mix in browned sausages and make sure all lentils are covered with liquid. Reduce heat, cover and simmer until lentils are soft (20-30 mins) stirring occasionally. Add more water or broth if soup is too thick and season with salt and pepper to taste.

Sweet Potato and Sausage Soup

9 Jan


I like this soup almost as much for the colors as I do for the taste. But I know what you’re thinking — sausage soup? with sweet potatoes and spinach? I questioned it too at first, but for some reason I can’t explain all these ingredients seem to work perfectly together.

The sausage is an important part of the soup. Good sausage = good soup. The recipe suggests linguica, but I think any smoked sausage will do. We like using spicy Louisiana-style hot link sausages. The spices from the sausages really add flavor to the broth.

3 tablespoons olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound red or white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups  chicken broth
9 ounces fresh baby spinach


  1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage to the pot and cook until brown, stirring often, about 8 minutes. Transfer sausage to a bowl and set aside.
  2. Add onions and garlic to the grease left in the pot and cook for about 5 minutes, or until onions are translucent. Add all potatoes and continue to cook on medium-high heat until the potatoes start to get soft.
  3. Add broth and bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are tender but not falling apart, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot breaking them into smaller pieces.
  4. Stir in browned sausage and spinach into the soup. Simmer until spinach leaves are just wilted (about 5 minutes) and add remaining tablespoon of oil. Season soup with salt and pepper to taste.

Recipe from SmittenKitchen (from Bon Appetit)

Corn Chowder

13 Aug

Corn Chowder

I know most people aren’t looking to make soup in the middle of August, but it was hard to pass up this recipe — because we found ourselves with a 8 ears of corn that we needed to eat. And believe it or not, I’m somewhat convinced that the best time to make this soup is during the summer when fresh corn is easy to find. This chowder is yummy with fresh bread and believe it or not, it is light enough to eat on a summer night.

Corn Chowder

8 ears corn, husks and silk removed
3 tablespoons unsalted butter
1 onion, chopped fine
6 slices bacon, halved lengthwise then cut into 1/4 inch pieces
2 teaspoons minced fresh thyme
Salt and pepper
1/4 cup all-purpose flour
5 cups water
3/4 – 1 pound red potatoes, cut into 1/2 inch pieces
1 cup half-and-half
3 tablespoons chopped fresh basil


  1. Using a sharp knife, cut kernels from corn cobs — make sure not to cut too deeply and only cut the part of the kernel sticking out of the cob. Transfer to a bowl and set aside (you should have 5 to 6 cups of kernels).
  2. Holding cobs over another bowl, use the back of a butter knife or vegetable peeler to scrape any remaining pulp on cobs into the bowl (you should have 2 to 2 1/2 cups pulp). Transfer the pulp to center of a clean kitchen towel set in a medium bowl. Wrap towel tightly around pulp and squeeze out the milky corn juice until dry. Discard the remaining pulp in towel and set corn juice aside (you should have about 2/3 cup juice).
  3. Melt 3 tablespoons of butter in a Dutch oven over medium heat. Add onion, bacon, thyme, 2 teaspoons salt, and 1 teaspoon pepper to the pot. Cook for 8-10 minutes until onion is softened and edges are beginning to turn brown. Stir in flour and cook, stirring constantly, for another 2 minutes. Gradually add water and bring to boil; mix thoroughly. Add corn kernels and potatoes and bring the soup to a simmer. Reduce heat to medium-low and continue to cook until the potatoes have softened, about 15 to 18 minutes.
  4. Process 2 cups chowder in a blender for 1-2 minutes until the mixture is very smooth (there should be no chunks of vegetables remaining). Return puree to chowder; add half-and-half and bring soup to a simmer. Remove pot from heat and stir in reserved corn juice. Season to taste with salt, pepper, and up to 1 tablespoon sugar if desired. Sprinkle with basil and serve.

 Adapted from America’s Test Kitchen