Soups of the Season

417



VEGETABLE SOUP

  • 4 cups chicken or veggie broth
  • 6 cups of water
  • 3 celery stalks, cut in half
  • 3 carrot stalks, peeled and cut in half
  • 6 garlic cloves, whole • 1 whole onion, yellow or white
  • 1 tsp salt
  • 1 tbsp chicken bouillon (optional)
  • Pasta of your choice
  • Sprinkle with parmesan

Directions : In a large pot combine water and chicken broth. Add all vegetables and bring to a boil on medium/high heat. Once boiling, bring the heat to low and cover partially and cook for 45 minutes. After 45 minutes, remove veggies from broth and place in a blender with 2 full ladles of broth and chicken bouillon. Blend and add black to broth. Cook your favorite pasta and pour broth mix over. Sprinkle with cheese and enjoy!


BLACK BEAN SOUP

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 stalk of celery, chopped
  • 4 garlic cloves, chopped
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp black pepper
  • 4 cups vegetable broth
  • 4 (15 ounce) cans of black beans, undrained
  • 1 (15 ounce) can whole kernel corn
  • 1 (14.5 ounce) can crushed tomatoes

Directions : Heat olive oil in a large pot over medium-high heat. Saute onions, celery, carrots, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, black pepper and cook for another minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

Take the other 2 cans of beans and the tomatoes and put into a food processor or blender until smooth. Stir into the blended beans and tomatoes into the boiling soup and reduce heat to medium and simmer for 15 minutes.


SPLIT PEA SOUP

  • 1 pound (about 2 cups) dried split peas, rinsed and drained
  • 1 ham hock or ham bone with some meat on it
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 6 cups chicken or vegetable broth
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 cup diced ham for added texture and flavor (optional)
  • Fresh parsley, chopped, for garnish (optional)

Directions: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes or until the vegetables are softened. Add the rinsed split peas to the pot and stir to combine with the vegetables. Place the ham hock or ham bone in the pot. Add the bay leaf, dried thyme, salt, and pepper to the pot. Pour in the chicken or vegetable broth. If you have diced ham, add it to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the peas are tender and the soup has thickened. Once the soup is cooked, remove the ham hock or bone from the pot. Discard any bones and shred the meat, adding it back into the soup. Garnish with fresh parsley if desired, and serve hot.