As many of us are busy preparing for gatherings and celebrating the season, it is nice to stop for a little break and enjoy all the things that this time of year holds. The weather is now cold, (finally), in Spokane and the mountains are beginning to get a nice layer of snow. It won’t be long and we will be out enjoying winter on the ski slopes.
This morning, as I was looking through yesterday’s newspaper, I found a recipe that caught my attention. It was submitted by local chef and restaurant owner, Ricky Webster, so I decided to give it a go.
As with most everything I cook, I made a few changes to the original recipe. Since I didn’t have the pancetta, I sautéd the onion, celery, bay leaves and carrots in olive oil and about 1 tsp of reserved bacon drippings I had in my fridge. I then added the garlic, tomato paste and a generous ¼ tsp of dried French thyme and cooked for a few minutes to ‘bloom’ the flavors. Since I have chicken stock rather than broth, that is what I used and because I don’t like mushy pasta, I undercooked the macaroni. Finally, I added 1/3 cup of diced ham to replace the pancetta/guanciale or bacon.
We enjoyed the meal, but if you prefer a little more spice, like my husband does, you will want to give my minestrone recipe a try.
Lisa's Spicy and Spectacular Minestrone
I came up with this recipe 25+ years ago. My 'secret ingredient' is SPICY V-8 juice. It absolutely takes a good soup to greatness! Every time I have made this over the years, people would ask me for the recipe, so it has been 'out there' for quite a long time. In fact, one of my colleagues published it in her church cookbook, (with my blessing). 😉 One last thing--you can use whatever pastas and vegetables you have on hand.
Ingredients
- 1 large onion diced
- 2 cloves garlic minced
- 2-3 tbsp olive oil
- 1 lb Italian sausage, cooked and drained I use half sweet and half hot Italian sausage
- 2 cans beef consommé may substitute vegetable, chicken or beef broth
- 1 large bottle Spicy V-8 juice this is the SECRET ingredient!
- 1 can garbonzo, small white, kidney or black beans
- 1 can diced tomatoes with juices
- 3 stalks celery chopped
- 2 carrots sliced or diced
- 2 tsp Italian seasoning
- kosher salt and freshly ground black pepper to taste
- zucchini, yellow squash, cauliflower, potatoes cut into bite size pieces
- black olives optional
- cheese tortillini, broken lasagna noodles, penne, etc. Cooked and reserved
- Parmesan cheese freshly grated
- Fresh basil leaves torn
Instructions
- Brown Italian Sausage with olive oil in heavy pan over medium high heat.Add and sauté onion until soft. Add garlic and cook for an additional minute.Add beef consommé, (or broth), V-8 juice, tomatoes, celery, carrots, potatoes and seasonings and cook for about 20 minutes. Add squash, (if using), black olives, (if using), and beans to warm through.Place cooked pasta in serving bowls, ladle the soup over the pasta and top with freshly torn basil leaves and parmesan cheese. Serve with warm, crusty bread.
Creamy Roasted Tomato Basil Soup
This is a soup inspired by Ina Garten's Roasted Tomato Basil Soup. It is bright, flavorful and satisfying. For the perfect winter time lunch, serve it with a crunchy/gooey Sharp Cheddar and Prosciutto Panini OR make up a batch of fluffy popovers to serve alongside as a first course.
Servings 8
Equipment
- Food mill fitted with coarsest blade
Ingredients
- 3 lbs ripe plum tomatoes cut in half lengthwise
- ¼ cup plus 2 Tbsp olive oil divided
- 1 tbsp Crystal Diamond Kosher salt
- 1 tsp freshly ground black pepper
- 1 large yellow onion chopped
- 6 cloves garlic minced
- 2 tbsp unsalted butter
- ¼ tsp crushed red pepper flakes
- 1 28-oz canned plum tomatoes with their juice
- 2 cups fresh basil leaves roughly chopped
- ⅛ cup dried basil leaves
- 1 tsp fresh thyme leaves
- 1 quart chicken stock
- ½-1 cup heavy cream
Instructions
- Preheat oven to 400° F. Lay tomatoes cut side up in a single layer on a rimmed baking sheet. Drizzle ¼ cup olive oil evenly over each tomato and sprinkle with salt and black pepper. Roast for 45 minutes.
- Put 2 tbsp olive oil and 2 tbsp unsalted butter into a large stockpot over medium high heat. Add onions, garlic, crushed red pepper flakes and sauté for about 10 minutes, until the onions are translucent and begin to brown.
- Add the canned tomatoes with their juices, fresh and dried basil, fresh thyme, chicken stock and the roasted tomatoes with all the liquid on the baking sheet. Simmer uncovered for 40 minutes and pass through a food mill fitted with the coarsest blade. Add cream and adjust seasoning to taste.
Notes
You can use a blender or stick immersion blender to purée this soup, but the food mill creates a wonderful and even consistency and texture that takes it from good to gorgeous.
Curried Lentil, Tomato, and Coconut Soup
This recipe is by Yotam Ottolenghi and was published in the December 2017 BON APPÉTIT. The curry adds a nice amount of warmth to the dish and the texture strikes the perfect balance. I have served this to guests and it is trouble free enough to make for a meatless Monday meal with sharp cheddar cheese and apple paninis to go alongside. DO AHEAD: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
Servings 4
Ingredients
- 2 tbsp virgin coconut oil or extra-virgin olive oil
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 1 (2½") piece ginger peeled and minced or finely grated
- 1 tbsp medium curry powder such as S&B
- ¼ tsp crushed red pepper flakes
- ¾ cup red lentils
- 1 14.5 oz can crushed tomatoes
- ½ cup cilantro, finely chopped plus leaves with tender stems for garnish
- Kosher salt, freshly ground black pepper to taste
- 1 13.5 oz can unsweetened coconut milk shaken well
- Lime wedges for serving
Instructions
- Heat oil in a medium saucepan over medium heat. Cook onion, stirring often, until softened and golden brown, 8-10 minutes.
- Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute.
- Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
- **Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan.
- Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Notes
Before using the coconut milk, I place the can into a pan of hot water to make it easier to blend the solid coconut oil with the milk.
Turkey Carcass Soup
I've been making this soup the weekend after Thanksgiving for years. It's hardy enough to be dinner! I usually make the stock one day one and then finish the soup on the next day.
Ingredients
Stock
- 1 turkey carcass broken into pieces
- defatted pan juices or gravy that may be left over
- 12 cups water or enough to cover carcass completely
- 2 medium onions coarsely chopped
- 3 ribs celery diced with leaves, if available
- ½ cup carrots diced
- ½ cup diced well-washed leek optional
- 1 tsp salt if desired
- Bouquet garni, made by tying 6 sprigs fresh parsley, 12 teaspoons thyme leaves in cheesecloth, and one bay leaf
Soup
- 2 tbsp onion minced
- 1 clove garlic minced
- 1 tbsp butter
- 1 cup carrots diced
- ½ cup celery diced
- ½ cup mushrooms finely chopped
- 1½ tbsp all-purpose flour
- 6-7 cups turkey stock
- ⅓ cup raw barley
- 1 cup cooked turkey diced
- 1 tsp marjoram
- salt and pepper to taste
- 2 tbsp chopped parsley
Instructions
Stock
- Combine all the ingredients in a large pot, bring the stock to a boil and simmer it, partially covered, for 2 to 3 hours. (This stock gets better the longer it simmers, as long as you don't cook away the liquid.)Strain the stock and skim off the fat.
Soup
- In a large saucepan, sauté the onion and garlic in butter until they are soft.Add the carrots, celery, and mushrooms, and cook the vegetables, stirring them, 3-5 minutes longer.Add the flour, and cook the mixture, stirring, for another minute.Add the stock, marjoram, salt, pepper and barley. Bring the soup to a boil, reduce the heat, and simmer the soup partially covered for about 1 hour.Add the turkey meat, adjust the seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.
Asparagus, Leek and Potato Soup
Silky, smooth and satisfying! This soup is incredibly light and fresh with only one tablespoon of butter - no cream or milk! It is deceptively easy to make and is one of my 'go-tos' when I want to serve something elegant and delicious.
Equipment
- Immersion Blender
Ingredients
- 2 leeks rinsed and drained and cut into ¼" slices
- 1 small shallot diced
- 2 large stalks of celery thinly sliced
- 1 tbsp butter
- 4 medium potatoes peeled and cut into 1" dice
- 4 cups chicken stock
- 1½ tsp kosher salt or to taste
- ¼ tsp freshly ground black pepper or to taste
- 1 tsp onion salt
- ¼ tsp celery salt
- ¼ tsp granulated garlic
- ¼ tsp dried french thyme
- ⅛ tsp dried sage
- 20 spears asparagus
Instructions
- Melt butter in a heavy pot and sauté leeks, onions, and celery over medium heat until vegetables are soft and translucent.Turn heat to high and add potatoes to pan along with seasoning and chicken stock.Bring to a boil, cover and reduce heat to medium. Cook until potatoes are tender. (approx. 5 minutes). While potatoes are cooking, snap off the tough ends from the asparagus spears and cut the remaining spears into 1" pieces, reserving the asparagus tips separately.When potatoes are just tender, remove 2 cups of the soup mixture from the pot and set aside.Add the asparagus stems and cook until tender.Using an immersion blender, purée the soup until smooth. Add back the 2 cups of reserved soup and stir in the reserved asparagus tips. Cook uncovered on a low simmer until asparagus tips are tender crisp.Serve with freshly baked, crusty bread!
Chicken Enchilada SOUP
This recipe is one of my favorites! It is delicious and is filled with the most wonderful textures--a satiny broth topped with a satisfying CRUNCH! Easy to make and feeds a crew.
Servings 8
Ingredients
- 1 lb boneless, skinless chicken breast cooked and shredded
- 1 tbsp avocado oil or other neutral cooking oil
- ½ cup onion diced
- 1-2 cloves garlic minced
- 1 quart chicken stock
- 1 cup masa harina
- 3 cups water divided
- 1 cup red enchilada sauce
- 2 cups extra-sharp cheddar shredded
- 1 tsp kosher salt or to taste
- 1 tsp chili powder or to taste
- ½ tsp ground cumin
Instructions
- Cook onion and garlic in oil until onions are translucent. Add chicken stock and 1 cup water.Mix masa harina with 2 cups water until well blended and add to pot along with enchilada sauce and seasonings. Bring to boil.Add cooked chicken and reduce heat to medium-low. Simmer 30-40 minutes until thickened.Add shredded cheese and stir until melted. Serve with additional cheese, crumbled tortilla chips and cilantro.
30 Minute Chili
This fast, easy and delicious chili comes together quickly when you use canned kidney beans. It takes a little longer if you opt to cook them, either in the instant pot or on the stove top. It is on the spicy side as written, so if you prefer a more mild chili, start with 1/2 tsp each of cumin, cayenne and chili powder and increase to taste.
Servings 6
Equipment
- Instant Pot (optional)
Ingredients
- 1 lb hamburger browned and drained
- ½ lb left-over brisket optional
- 2½ tbs olive oil
- 1 large yellow onion chopped
- 6 large garlic cloves minced
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground cayenne
- 1 cup beef broth homemade is ideal
- 4 cups cooked kidney beans or 2-14.5 oz cans
- 2 cans diced tomatoes with juice 14.5 ounce cans
- 1 large green bell pepper diced
Instructions
Beans--skip this step if using canned kidney beans
- Prepare according to package directions OR
- Using an Instant Pot: rinse sort 1 lb of dried red kidney beans and place them into an Instant Pot, (you do not need to soak them first).
- Add 8 cups water and 1 tsp of saltCook on high pressure for 30 minutes and allow pressure to release naturally
- Brown and drain hamburger. (Since I just cooked up bacon for my double stuffed potato skins, I browned the burger in the rendered bacon grease for added flavor.)
- In a Dutch oven, sauté onion in olive oil until transparent. Add garlic and sauté until fragrant, about 30 seconds. Add seasonings, broth, beans and meat. Bring to a simmer and cook 20 minutes, stirring occasionally.Add green pepper and cook for an additional 10 minutes.Serve with chopped green onions, cilantro, shredded cheese and a dollop of sour cream.
Instant Pot Beef and Barley Soup
This delicious and satisfying classic soup is full of flavor, tender beef and perfectly cooked barley and made in (almost) an instant using the Instant Pot or any pressure cooker. A perfectly scrumptious, warm you up from the inside, meal! If you happen to have left-over London broil, just omit the beef stew meat and add your left-over London broil, (diced), instead.
Servings 6
Equipment
- 1 Instant Pot or any pressure cooker
Ingredients
- 1 large yellow or sweet onion finely chopped
- 2-3 celery stalks, with inner leaves chopped
- 3 plump garlic cloves minced
- 1 cup carrots cut into small bite-size pieces
- 3 small Yukon gold potatoes peeled and cut into bite-size dice
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp onion powder
- ½ tsp garlic powder
- 1½ tbsp Worcestershire sauce
- 2 tsp Better than Bouillon beef soup base
- 1 tsp kosher salt to taste
- ½ tsp freshly cracked black pepper to taste
- 1½ lbs beef stew meat cut into 1-inch pieces
- 1 cup pearl barley
- 32 oz beef broth or stock
- 1 cup water more if needed
- 1 tbsp tomato paste
Instructions
- Set Instant Pot to Sauté Mode. Add the oil and butter to pot and when butter has melted, add half of the beef. Season lightly with salt and pepper and allow to brown. Transfer the beef to a plate or bowl and brown the remaining beef in the same manner and transfer to plate when browned. ****If using left-over London broil, skip this step
- Add onions and celery to the Instant Pot and sauté until onions are translucent, approx. 5 minutes. Add tomato paste and minced garlic and sauté until fragrant, about 1 minute. Add approximately 1 cup of beef stock/broth to the pot. Stir and scrape bottom of pot to deglaze and incorporate browned bits.Cancel Sauté Mode.
- Add the onion powder, garlic powder, Worcestershire sauce, salt, pepper, and beef base -- stir to combine with the veggies.Add back the browned stew meat (or left-over London broil), potatoes, pearl barley, remaining beef stock and water.
- Close and lock the Instant Pot and set to "meat/stew" (or manual/pressure mode), high pressure, for 25 minutes.Do a quick release when time is up. After pressure has released, open the pot and add the carrots. Close the lid and allow to sit in "warm mode" for 10-15 minutes, until the carrots are crisp tender.Stir soup and taste for seasoning. Add salt, pepper and/or water if needed. Serve and enjoy.
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