Soup's On!

Even on the busiest of week nights, we still need to eat. Here are some yummy – and relatively quick and easy – meals to fix. With the soup, you can always add a salad, sandwich and dessert, and you're ready to go. Enjoy!

POTATO AND ONION SOUP

This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”

Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6

Ingredients:

3 tablespoons butter

3 tablespoons extra virgin olive oil

1 1/2 cups peeled and sliced Spanish onions

3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth

3 cups peeled and cubed potatoes

Salt and pepper to taste

3 tablespoons grated Parmesan cheese

Directions:

Melt the butter in a large sauté pan and add the olive oil.

Add the onions and sauté until they become clear and turn a light brown. Set aside.

In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.

Add the onions to the stock pot and simmer for an additional 15 minutes.

Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.

CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”

Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes

Ingredients:

4 cups vegetable broth or stock

4 cups tomato juice

1 tsp. salt

1 Tbsp. dried basil leaves

1/8 tsp. pepper

2 carrots, sliced

2 stalks celery, chopped

1 onion, chopped

2 cloves garlic, minced

1 cup sliced mushrooms

2 (14 oz.) cans diced tomatoes, undrained

1-1/2 cups uncooked rotini pasta

Parmesan cheese

Preparation:

Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings

CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY

This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.

Prep Time: 20 minutes; Total Time: 20 minutes

Ingredients:

2 10-inch cucumbers; peeled, seeded, and chopped

1 cup buttermilk

1/2 cup plain yogurt

1 Tbsp. fresh lime juice

1 sm. shallot; finely chopped

1 Tbsp. fresh mint; finely chopped

1/2 tsp. curry powder

Salt to taste

1/4 tsp. ground white pepper

Preparation:

Place cucumbers, scallions, mint, and lime juice in a food processor.

Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.

Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.

Chill for at least 4 hours. Taste and adjust seasonings again before serving.

CORN CHOWDER WITH PINK POTATOES & CREAM

This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.

The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn.
It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.

2 tablespoons olive oil

1 medium yellow onion, diced

2 garlic cloves, finely diced

8 to 10 cups water

Kosher salt

4 ears fresh corn, shucked and cut in half crosswise

1/4 cup heavy cream

4 medium red new potatoes, washed and chopped into 1/4-inch pieces

1 tablespoon chopped fresh thyme

Freshly ground black pepper

1/2 cup sour cream

2 tablespoons freshly squeezed lime juice

Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.

Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until
kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.

Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.

In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup.
Feel free to add your own garnish.

CREAMY FRENCH LENTIL & HAM SOUP

Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.

Ingredients:

2 teaspoons olive oil

1 teaspoon unsalted butter

1/2 cup onions, diced small

1 cup carrots, diced small

1 cup celery, diced small

1/4 cup leeks, diced small

1/2 cup fennel, diced small

2 teaspoons garlic, chopped

1/2 cup ham, diced into 1/4-inch pieces

1 teaspoon fresh tarragon, chopped

2 teaspoons fresh thyme, chopped

1/4 cup white wine

2/3 cup French green lentils*

4 cups vegetable or chicken stock

1/2 cup heavy cream

Salt and pepper to taste

*Available in specialty shops and some supermarkets.

Preparation:

Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.

Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.

Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.

Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.

Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.

Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.

VEGETABLE AND BEAN SOUP

This recipe is from Diabetic Gourmet

Yield: 6 servings

Source: "The Everyday Low-Carb Slow Cooker Cookbook"

Info: http://diabeticgourmet.com/book_archive/details/17.shtml

Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.

Ingredients

1 (14.5 ounce) can diced tomatoes

2 (14.5) cans chicken broth

1 cube vegetable bouillon

1 medium onion, finely chopped

1 (15.5 ounce) can kidney beans, drained

1 red bell pepper, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped

1 (7 ounce) can sliced mushrooms, drained

1 tablespoon minced garlic

1 tablespoon olive oil

2 tablespoons butter

1/4 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

Directions

Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.

Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable