Soup

For years, I've had a soft spot for homemade Soup. There's just something comforting inthe stuff, no matter the time of year.

To that end, here are six yummy soup recipes to help you through the day, including Turkey Club Soup and Homemade Chicken Noodle Soup. Enjoy!

RED LENTIL SOUP

This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors."

Total Time: 45 min utes; Yield: 4 servings

This was featured in "A Lentil Soup to Make You Stop, Taste and Savor," and can be viewed online at https://cooking.nytimes.com/recipes/1016062-red-lentil-soup.

Check out Melissa Clark's guide, "How to Cook Beans." While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

3 tablespoons olive oil, plus more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

Salt and black pepper

Pinch of chili powder or ground cayenne, plus more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, 1/4 teaspoons each salt and black pepper and the chili powder, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Directions

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

HEARTY HAM AND WHITE BEAN SOUP

This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."

Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap.)

And now, on to the soup.

Ingredients

1 tablespoon olive oil

1 sweet onion, diced into medium pieces

1-1/2 teaspoons Italian seasoning

2 large carrots, peeled, halved lengthwise, and sliced thin

1/2 cabbage, cored, cut into bite-size shreds

12 ounces lean ham steak, diced into small pieces

1 quart chicken broth

1 14.5-ounce can petite-diced tomatoes

2 cans (15 oz each) white beans, undrained

2 tablespoons fresh parsley, chopped

Directions

Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.

TACO SOUP

This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you're in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors."

Time: 1 hour 15 minutes; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024354-taco-soup.

Ingredients

For the Taco Seasoning (equivalent to a 1-ounce Packet)

1 to 2 tablespoons chili powder, to taste

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

For the Soup

1/4 cup extra-virgin olive oil

1 large yellow or red onion, finely chopped, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

4 garlic cloves, finely chopped

1 pound ground beef, (or pork, turkey or chicken)

1 to 2 jalapeños, finely chopped, to taste, plus more for serving

1 tablespoon tomato paste

2 (4-ounce) cans diced green chiles (see Tip)

1 (15-ounce) can pinto beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed

2 (15-ounce) cans diced fire-roasted tomatoes

2-1/2 cups low-sodium chicken or vegetable broth, or water

2 cups frozen corn

Handful cilantro leaves and tender stems, roughly chopped, plus more for serving

Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

Preparation

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.

Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip

If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.

HOMEMADE CHICKEN NOODLE SOUP

This is from MyRecipes, and begins, "Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again."

Hands-on Time: 25 minutes; Total Time: 25 minutes; Makes 6 servings (serving size: about 1-1/4 cups)

To view this online, go to https://www.myrecipes.com/recipe/homemade-chicken-noodle-soup.

Ingredients

1-1/2 tablespoons canola oil

1-1/2 cups thinly sliced carrot

1 cup finely chopped onion

2/3 cup thinly sliced celery

2 cups water

1 (32-ounce) container unsalted chicken stock (such as Swanson)

1 teaspoon dried thyme or 3 fresh thyme sprigs

6 ounces whole-grain rotini (such as Barilla; about 2 cups)

8 ounces skinless, boneless rotisserie chicken breast, shredded

4 ounces skinless, boneless rotisserie chicken thigh, shredded

3/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

TURKEY CLUB SOUP

This yummy recipe is from Betty Crocker. It begins, "All of the classic club sandwich ingredients – bacon, turkey, tomato and cheese – come together in this satisfying soup."

Prep Time: 25 minutes; Total Time: 55 minutes; Makes 7 servings

To view this online, click here.

Ingredients

Croutons

3 cups cubed (1-inch) French bread

1/4 cup butter, melted

1 tablespoon chopped fresh parsley leaves

1/2 teaspoon finely chopped garlic

Soup

6 slices bacon, chopped

1 large onion, chopped (1 cup)

1 medium carrot, coarsely chopped (1 cup)

2 teaspoons finely chopped garlic

3 cups Progresso™ unsalted chicken broth (from 32-oz carton)

8 oz prepared cheese product, cut into cubes (from 1-lb loaf)

1 lb smoked turkey breast, coarsely chopped (3 cups)

1 medium tomato, chopped (1/2 cup)

2 cups fresh baby spinach leaves

1/4 teaspoon salt

Chopped avocado, if desired

Directions

Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.

Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.

Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.

Serve soup topped with croutons, bacon and chopped avocado.

Tips from the Betty Crocker Kitchens

tip 1

Reheat cream or cheese soups slowly. Boiling can case the soup to separate and curdle.

tip 2

Ask for thick slices of turkey breast at the deli, then chop them at home. Or use leftover turkey breast that you have on hand.

Chicken

If you love Chicken, today's post is sure to please. Check out the Chicken Marsala, the Kung Pao Chicken, and the rest of today's yummy recipes. Enjoy!

QUICK WHITE CHICKEN CHILI

This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."

The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is ​​the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.

"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."

Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8

To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.

Ingredients

2 Tbsp. olive oil

1 large sweet onion, chopped (about 2 cups)

2 garlic cloves, finely chopped (2 tsp.)

4 cups shredded rotisserie chicken (from 2 rotisserie chickens)

2 (14 1/2-oz.) cans chicken broth

2 (4-oz.) cans chopped green chiles

1 (1-1/4-oz.) pkg. white chicken chili seasoning mix

3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided

Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado

Ingredients

Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.

Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.

Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.

HOMEMADE CHICKEN NOODLE SOUP

This is from MyRecipes, and begins, "Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again."

Hands-on Time: 25 minutes; Total Time: 25 minutes; Makes 6 servings (serving size: about 1-1/4 cups)

To view this online, go to https://www.myrecipes.com/recipe/homemade-chicken-noodle-soup.

Ingredients

1-1/2 tablespoons canola oil

1-1/2 cups thinly sliced carrot

1 cup finely chopped onion

2/3 cup thinly sliced celery

2 cups water

1 (32-ounce) container unsalted chicken stock (such as Swanson)

1 teaspoon dried thyme or 3 fresh thyme sprigs

6 ounces whole-grain rotini (such as Barilla; about 2 cups)

8 ounces skinless, boneless rotisserie chicken breast, shredded

4 ounces skinless, boneless rotisserie chicken thigh, shredded

3/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

CURRY ROASTED HALF CHICKEN AND PEPPERS

This is from Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "A half chicken, cut right between the breasts and back, is sold in most supermarkets and just what you want when cooking for one, offering both light and dark meat, and the juiciness that comes with all the bones. After it cooks — quickly, relative to a whole bird — it leaves you with two meals or one very hearty dinner. Here, this curry-rubbed chicken roasts over peppers and onion, which release their natural sweetness into the pan juices. It’s great over rice or with bread, and leftovers can be simmered with coconut milk for a stewed curry, or chopped and mixed with mayonnaise for a chicken salad sandwich."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 1 to 2 servings

This was featured in "Cooking for One Can be Fun, Easy, and Delicious. Here's How." You can view the recipe at https://cooking.nytimes.com/recipes/1025395-curry-roasted-half-chicken-and-peppers.

Ingredients

4 tablespoons olive oil

2 garlic cloves, very finely chopped

2 tablespoons Madras or yellow curry powder

3 sweet bell peppers (red, orange and yellow), diced

1 large onion, diced

Salt and black pepper

1 whole half chicken (about 1-1/2 pounds), patted dry with paper towels

Lemon or lime wedges, for serving (optional)

Preparation

Heat the oven to 400 degrees. Line a sheet pan with parchment paper or foil for easy cleanup.

In a small bowl, mix the oil, garlic and curry powder. Toss the peppers and onion with 2 tablespoons of the curry oil. Spread in an even layer and sprinkle with salt and pepper.

Set the chicken over the vegetables and rub the remaining curry oil all over the bird and under the breast skin. Sprinkle the chicken all over with salt and pepper.

Roast until the chicken juices run clear when you stab the drumstick with a paring knife, about 35 minutes. If you’d like, squeeze lemon or lime juice all over before serving.

CHICKEN MARSALA

This is from Tyler Florence on the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.

Ingredients

4 skinless, boneless, chicken breasts (about 1-1/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

2 tablespoon unsalted butter

1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

CHICKEN & AVOCADO BURRITOS

This is from Campbell's, and begins, "Chicken & Avocado Burritos stuffed with chicken, avocado, cheese and sour cream, cooked until browned and crisp on the outside? Yes, please! The best part is that with this recipe, you don't have to prep and cook the chicken- canned chicken is the perfect time saver! Learn how to make these chicken burritos. It really couldn't be easier, and it's easy to customize, too! Want to use whole wheat tortillas? Go for it. Is shredded Cheddar cheese your favorite? Use that instead! This Chicken & Avocado Burritos recipe is foolproof, and ready to eat in less than 20 minutes!"

Prep Time: 10 minutes; Total Time: 18 minutes; Serves: 4

To view this online, go to https://www.campbells.com/swanson/recipes/chicken-avocado-burritos/.

Ingredients

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

1/3 cup Pace® Salsa Verde

2 tablespoons light sour cream or plain nonfat Greek yogurt

4 flour tortilla (10-inch), warmed

1/2 cup shredded Monterey Jack cheese or Cheddar cheese (about 4 ounces)

1 avocado, pitted, peeled and diced

2 tablespoons chopped fresh cilantro

1 tablespoon vegetable oil

1 lime, cut into quarters

Instructions

Stir the chicken, salsa verde and sour cream in a bowl.

Place the tortillas onto a work surface. Spoon the chicken mixture down the center of each tortilla. Top with avocado, cheese and cilantro. Fold in two sides of each tortilla and roll up to enclose the filling.

Heat the oil in a 12-inch nonstick skillet over medium heat. Cook the burritos for 4 minutes. Turn the burritos over and cook for 4 minutes or until hot. Serve with the lime wedges and additional salsa verde, if desired.

KUNG PAO CHICKEN

This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

3 tablespoons peanut or vegetable oil

6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)

1-1/2 pounds chicken breast, cut into bite-sized pieces

2 cloves garlic, minced

1-1/2 teaspoons fresh ginger, minced

3/4 cup dry roasted peanuts

1 bunch green onions (about 6 green onions)

For the Marinade:

1-1/2 tablespoons soy sauce

1 tablespoon Chinese rice wine or sherry

3/4 teaspoon cornstarch

For the Sauce:

1/4 cup black Chinese vinegar or dark balsamic vinegar

3 tablespoons soy sauce

1-1/2 tablespoons toasted sesame oil

3 tablespoons white sugar

2 tablespoons hoisin sauce

2 teaspoons cornstarch

Directions

Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.

Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.

Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.

Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.

Soup's On!

There's something wonderful about homemade soup. It may just be the original comfort food.

To that end, here are six soup recipes to help you through the day, including Homemade Chicken Noodle Soup and Savory Bean Spinach Soup. Enjoy!

HAMBURGER SOUP

This is from Melissa Knific on The New York Times cooking site. For this yummy recipe, Melissa wrote, "Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as 'hamburger' in certain parts of the United States. Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer. The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite. To store, cool completely in the pot before transferring to an airtight container, then refrigerate and enjoy for up to 4 days, or freeze for up to 3 months."

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025427-hamburger-soup. Also, while you're at it, if you haven't signed up for The New York Times cooking site already, you might want to do so. Definitely worth it! Great recipes, guides, and more.

Ingredients

2 tablespoons olive or vegetable oil

1 pound ground beef (preferably 10 percent fat)

1 small onion, diced (about 1 cup)

2 large celery stalks, diced

3 large garlic cloves, finely chopped

3 tablespoons tomato paste

1 (14-ounce) can diced tomatoes

3 cups low-sodium beef stock or broth

1-1/2 teaspoons Italian seasoning

Salt and black pepper

12 ounces russet or Yukon gold potatoes (about 2 medium russet or 3 to 4 medium Yukon gold), peeled and cut into 1/2-inch cubes

3 cups chopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip)

2 teaspoons Worcestershire sauce (optional)

Chopped parsley, for serving (optional)

Preparation

Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes. Stir in garlic and cook for 2 minutes.

Add tomato paste, stirring until it coats everything; cook 1 minute. Stir in tomatoes and their juice, stock, Italian seasoning, 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.

Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Add chopped vegetables, stirring until combined. Make sure potatoes and vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.

Taste soup, season with Worcestershire sauce, if using, and more salt and pepper, if desired. Ladle into bowls and top with chopped parsley, if using.

Tip

A bag of mixed frozen vegetables is perfect here, as it significantly cuts down on prep time. Don’t thaw them; simply add to the soup from frozen. It’ll take a minute or two to return to a simmer, but adding them this way ensures maximum crispness. If using fresh veggies, you’ll need an extra 10 to 15 minutes for prep and a few more minutes of simmering to soften them. Peel and finely dice carrots, and stem and chop green beans into 1/2-inch pieces.

THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP

This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."

To read the entire recipe intro from Sara, as well as view this online, click here.

Recipe adapted from The Pioneer Woman. Serves 6.

Ingredients

2 tablespoons olive oil

4 medium carrots, peeled and sliced

4 stalks celery, sliced

1 small yellow onion, diced

3 cloves garlic, finely chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

3 quarts low-sodium chicken broth

3 1/2 cups shredded rotisserie chicken

1 (20-ounce) package refrigerated cheese tortellini

1/4 cup fresh lemon juice (from 1 lemon)

1/2 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

Optional: Parmesan rind

Directions

Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.

Pour in broth and bring to a boil.

Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.

Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.

Tips

Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.

SAVORY BEAN SPINACH SOUP

This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."

Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings

To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.

Ingredients

3 (14 ounce) cans vegetable broth

1 (15 ounce) can tomato puree

1 (15 ounce) can white or Great Northern beans, rinsed and drained

1/2 cup converted white rice

1/2 cup finely chopped onion

2 cloves garlic, minced

1 teaspoon dried basil, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

8 cups coarsely chopped fresh spinach or kale leaves

Finely shredded Parmesan cheese

Directions

In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.

Stir spinach into soup. Serve with Parmesan cheese.

CREAMY CHICKEN NOODLE SOUP

This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)

Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes

You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.

Ingredients

1/4 cup unsalted butter

1 sweet onion, diced

3 carrots, peeled and sliced

2 celery ribs, diced

3 cloves garlic, minced

2 teaspoons finely chopped fresh thyme leaves

1/4 cup all-purpose flour

1/4 cup dry white wine

6 cups chicken stock

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

3 cups leftover shredded rotisserie chicken

2 cups wide egg noodles

1/2 cup heavy cream

1/2 cup frozen green peas

2 tablespoons chopped fresh parsley leaves

Directions

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.

Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.

Stir in chicken and pasta and cook until tender, about 10-12 minutes.

Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.

Serve immediately.

REAL LASAGNA SOUP

This is from John Mitzewich, aka Chef John, on AllRecipes. This yumminess begins, " If you love lasagna, but don’t love the time and effort it takes to do all that layering, then this amazing lasagna soup is for you. Unlike many of the other lasagna soup recipes online, this is way more than just some pasta, meat, and cheese sitting in a bowl of thinned out tomato sauce. This is real lasagna in soup form.

"Anyway, I loved how this came out, and I think one of the secrets is baking the pasta to give it more of the taste and texture of an actual baked lasagna noodle. They may not have looked much different in the final product, but I found the texture to be far superior to the standard technique, which is just to heat up some cooked pasta in the finished soup. So I do recommend the extra few minutes of prep, but either way, if you’re in the mood for lasagna, but aren’t into the whole production, I really do hope you give this a try soon. Enjoy!"

Prep Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Makes 6 servings

To view this online, go to https://www.allrecipes.com/real-lasagna-soup-recipe-7967799.

Ingredients

Noodles:

8 ounces dry lasagna noodles

1 tablespoon olive oil

2 tablespoons butter

Soup Base:

2 tablespoons olive oil

1 pound lean ground beef

6 ounces bulk Italian sausage, or 1 Italian sausage links, casing removed

1 cup diced yellow onion

3 cloves garlic, minced

2 tablespoons tomato paste

1/4 teaspoon crushed red pepper flakes (optional)

1/4 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1-1/2 teaspoons kosher salt, or to taste

1 (24 ounce) jar prepared marinara sauce, or 3 cups homemade marinara sauce

4 cups chicken broth

2-1/2 cups water

2 tablespoons chopped fresh Italian parsley

Cheese Mixture:

12 ounces ricotta cheese

3 ounces mozzarella cheese, shredded

1/2 cup finely grated Parmigiano-Reggiano cheese

Garnish:

1/2 cup torn fresh basil and Italian parsley leaves (optional)

Directions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until just flexible, 4 to 5 minutes. Transfer noodles into cold water until cooled; drain very well.

Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper, and grease parchment with 1 tablespoon olive oil.

Cut noodles in half lengthwise. Arrange noodles in evenly overlapping rows on the prepared baking sheet. Brush with melted butter, and use fingers to rub some butter between the noodles.

Bake noodles in the preheated oven until they are golden, blistered, and are beginning to brown with crispy outside edges. Let cool; cut into bite-sized pieces.

Add 2 tablespoons olive oil to a soup pot, and place over high heat. Add beef and sausage. Use a spatula to break up the meat into small pieces; cook without stirring until liquid evaporates and meat begins to sizzle in its own fat, then continue to cook and stir until meat begins to brown, about 7 minutes.

Add onions, garlic, tomato paste, red pepper flakes, dried oregano, black pepper, and kosher salt. Cook and stir until onions begin to turn translucent, 3 to 4 minutes.

Stir in chicken broth, tomato sauce, and water. Bring to a simmer, reduce heat to medium low, and simmer for 45 minutes.

In a bowl, stir ricotta cheese, mozzarella cheese, and Parmesan cheese together; set aside.

Increase the heat under soup to medium high; stir in noodle pieces. Cook, stirring, until pasta is tender, about 10 minutes. Reduce heat to low, and stir in the 2 tablespoons Italian parsley.

Serve in bowls with a scoop of cheese mixture, and sprinkle with freshly torn basil and Italian parsley if desired.

Cook’s Note

The pasta does not have to be baked first, and can simply be broken up raw, stirred into the soup, and cooked until tender. Other pasta shapes can be used instead.

More or less chicken broth can be used for a thicker or thinner soup texture.

HOMEMADE CHICKEN NOODLE SOUP

This is from MyRecipes, and begins, "Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again."

Hands-on Time: 25 minutes; Total Time: 25 minutes; Makes 6 servings (serving size: about 1-1/4 cups)

To view this online, go to https://www.myrecipes.com/recipe/homemade-chicken-noodle-soup.

Ingredients

1-1/2 tablespoons canola oil

1-1/2 cups thinly sliced carrot

1 cup finely chopped onion

2/3 cup thinly sliced celery

2 cups water

1 (32-ounce) container unsalted chicken stock (such as Swanson)

1 teaspoon dried thyme or 3 fresh thyme sprigs

6 ounces whole-grain rotini (such as Barilla; about 2 cups)

8 ounces skinless, boneless rotisserie chicken breast, shredded

4 ounces skinless, boneless rotisserie chicken thigh, shredded

3/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

Soup's On!

Soup and salads are popular together. Since yesterday's double-post dealt with Salads, is it any wonder that soup should follow?

Here are six yummy soups to help you through the day, including Homemade Chicken Noodle Soup and Italian Wedding Soup with Turkey Meatballs. Enjoy!

TACO SOUP

This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you're in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors."

Time: 1 hour 15 minutes; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024354-taco-soup.

Ingredients

For the Taco Seasoning (equivalent to a 1-ounce Packet)

1 to 2 tablespoons chili powder, to taste

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

For the Soup

1/4 cup extra-virgin olive oil

1 large yellow or red onion, finely chopped, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

4 garlic cloves, finely chopped

1 pound ground beef, (or pork, turkey or chicken)

1 to 2 jalapeños, finely chopped, to taste, plus more for serving

1 tablespoon tomato paste

2 (4-ounce) cans diced green chiles (see Tip)

1 (15-ounce) can pinto beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed

2 (15-ounce) cans diced fire-roasted tomatoes

2-1/2 cups low-sodium chicken or vegetable broth, or water

2 cups frozen corn

Handful cilantro leaves and tender stems, roughly chopped, plus more for serving

Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

Preparation

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.

Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip

If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Directions

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

This is from Sarah Copeland in The New York Times cooking e-newsletter. Sarah wrote, "Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019925-italian-wedding-soup-with-turkey-meatballs.

Ingredients

12 cups chicken broth

2 tablespoons olive oil, plus additional for greasing and serving

1 pound lean ground turkey

1/2 cup panko bread crumbs

1/3 packed cup fresh parsley leaves, finely chopped

1 egg, lightly beaten

3 to 4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup freshly grated Parmesan cheese, plus more for serving

3/4 cup orzo, ditalini, acini di pepe or another small soup pasta

3 packed cups baby spinach or kale, thinly sliced

1 lemon, zested and halved

1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Preparation

Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.

Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.

Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.

Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.

Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.

Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

SLOW-COOKER CHEESY POTATO SOUP

This comes from Betty Crocker, and begins, "Searching for a new family-favorite meal to take some pressure off the dinner hour? Give this slow-cooker cheesy potato soup a try. Its velvety texture enriched with cheese and crispy bacon is mostly a hands-free affair. Potatoes cook all day in the slow cooker until they’ve broken down into a creamy broth. Stir in the thickener of half-and-half and flour during the last half hour and the cheese and bacon, right before serving. Garnish this soup like a loaded potato with more cheese, more bacon, a sprinkle of green onions and if you’re feeling extra, a dollop of sour cream! Once your family gets a taste, you’ll understand why this recipe has earned more than 600 ratings from satisfied home cooks."

Prep Time: 15 minutes; Total Time: 6 hours 45 minutes; Servings: 6

To view this online, click here.

Ingredients

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1 medium onion, chopped (1/2 cup)

1 medium stalk celery, diced (1/2 cup)

4 cups Progresso™ chicken broth

1 cup water

3 tablespoons Gold Medal™ all-purpose flour

1 cup half-and-half

2 cups shredded cheddar cheese (8 oz)

12 slices bacon, crisply cooked, crumbled

4 medium green onions, sliced (1/4 cup)

Directions

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.

Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.

Tips from the Betty Crocker Kitchens

tip 1

Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.

tip 2

This soup is indulgent, so don’t hold back. Load this up with all the garnishes you might lavish on a baked potato, like bacon, cheese, chopped green onions and sour cream.

tip 3

The dairy is added at the end of this recipe to prevent it from curdling. Mixing the half-and-half and flour before adding to the soup, will help you avoid a lumpy texture. The mixture is meant to be a thickener and you won’t want to skip it because that thick texture is part of what makes this recipe so delectable! It is important to allow the flour to cook because flour should not be consumed raw for food safety reasons.

HOMEMADE CHICKEN NOODLE SOUP

This is from MyRecipes, and begins, "Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again."

Hands-on Time: 25 minutes; Total Time: 25 minutes; Makes 6 servings (serving size: about 1-1/4 cups)

To view this online, go to https://www.myrecipes.com/recipe/homemade-chicken-noodle-soup.

Ingredients

1-1/2 tablespoons canola oil

1-1/2 cups thinly sliced carrot

1 cup finely chopped onion

2/3 cup thinly sliced celery

2 cups water

1 (32-ounce) container unsalted chicken stock (such as Swanson)

1 teaspoon dried thyme or 3 fresh thyme sprigs

6 ounces whole-grain rotini (such as Barilla; about 2 cups)

8 ounces skinless, boneless rotisserie chicken breast, shredded

4 ounces skinless, boneless rotisserie chicken thigh, shredded

3/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

CURRIED CAULIFLOWER SOUP

This comes from Martha Rose Schulman in The New York Times cooking e-mail. Martha wrote, “It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.” Yield: 6 to 8 servings; Time: 45 minutes.

This was featured in “Vegetable Soups, Smooth and Hearty” and can be viewed online here.

Ingredients

1 tablespoon canola oil

1 onion, chopped

2 garlic cloves, chopped

2 teaspoons finely chopped ginger

2 teaspoons curry powder

2 teaspoons cumin seeds, ground

2 pounds cauliflower (1 medium head), roughly chopped

1 russet potato, peeled and diced, or 1/2 cup rice

2 quarts water, vegetable stock or chicken stock

Salt to taste

Freshly ground pepper

Chopped cilantro for garnish

Preparation

Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.

Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

Tip

Advance preparation: You can make this a day ahead, but you may have to thin it out with a little water or stock when you reheat.

Soup - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with soup, and includes Slow Cooker Creamy Corn Chowder and Homemade Chicken Noodle Soup. Enjoy!

SLOW-COOKER CHEESY POTATO SOUP

This comes from Betty Crocker, and begins, "Searching for a new family-favorite meal to take some pressure off the dinner hour? Give this slow-cooker cheesy potato soup a try. Its velvety texture enriched with cheese and crispy bacon is mostly a hands-free affair. Potatoes cook all day in the slow cooker until they’ve broken down into a creamy broth. Stir in the thickener of half-and-half and flour during the last half hour and the cheese and bacon, right before serving. Garnish this soup like a loaded potato with more cheese, more bacon, a sprinkle of green onions and if you’re feeling extra, a dollop of sour cream! Once your family gets a taste, you’ll understand why this recipe has earned more than 600 ratings from satisfied home cooks."

Prep Time: 15 minutes; Total Time: 6 hours 45 minutes; Servings: 6

To view this online, click here.

Ingredients

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1 medium onion, chopped (1/2 cup)

1 medium stalk celery, diced (1/2 cup)

4 cups Progresso™ chicken broth

1 cup water

3 tablespoons Gold Medal™ all-purpose flour

1 cup half-and-half

2 cups shredded cheddar cheese (8 oz)

12 slices bacon, crisply cooked, crumbled

4 medium green onions, sliced (1/4 cup)

Directions

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.

Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.

Tips from the Betty Crocker Kitchens

tip 1

Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.

tip 2

This soup is indulgent, so don’t hold back. Load this up with all the garnishes you might lavish on a baked potato, like bacon, cheese, chopped green onions and sour cream.

tip 3

The dairy is added at the end of this recipe to prevent it from curdling. Mixing the half-and-half and flour before adding to the soup, will help you avoid a lumpy texture. The mixture is meant to be a thickener and you won’t want to skip it because that thick texture is part of what makes this recipe so delectable! It is important to allow the flour to cook because flour should not be consumed raw for food safety reasons.

SLOW COOKER CREAMY CORN CHOWDER

This is from Diana Rattray at The Spruce Eats. Diana wrote, " Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.

"What makes this recipe even more appealing is that it is cooked in a crock pot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad."

Prep Time: 20 mins; Cook Time: 8 hrs; Total Time: 8 hrs 20 mins; Servings: 6 to 8 servings

To view this online, click here.

Ingredients

32 ounces corn (2 16-ounce cans, drained)

3 medium potatoes (Yukon Gold or red-skinned)

1 medium onion

1/2 teaspoon kosher salt (or to taste)

1/4 teaspoon black pepper (or to taste)

2 cups chicken broth

2 cups whole milk (or half-and-half)

1 tablespoon butter

2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish

Directions

Gather the ingredients.

Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.

Cover and cook on low for 7 to 9 hours.

Purée in a blender or food processor, or using an immersion blender, if desired, then return to the pot.

Stir in milk and butter; cover and cook on high about 30 to 60 minutes more.

Garnish with crumbled bacon and/or chopped chives, if desired.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tip

This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.

Recipe Variation

Add some protein to the soup if you like. Ham, shrimp, lobster, and bacon are excellent choices. Cook the meat or shellfish and add them to the soup shortly before it's ready. If using shellfish, replace the chicken stock with clam juice or broth.

HEARTY VEGETABLE SAUSAGE SOUP [Vegan, Gluten-free]

This is from Robin on One Green Planet. Robin wrote, "Cold days call for warm, delicious soup! This hearty dish will fill you up with lots of nourishing ingredients."

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/hearty-vegetable-sausage-soup-vegan-gluten-free/.

Ingredients

1 package of vegan/gf sausage or brats

1 tablespoon olive oil

3 garlic cloves, minced

3 large carrots, sliced

3 stalks of celery, chopped

2 green bell peppers, chopped

1- 28 ounce can of chopped tomatoes or tomato sauce

32 ounces of vegetable stock or broth

2 tablespoons of Italian seasonings

Salt and pepper

Preparation

Add your oil of choice to a large stock pot or Dutch oven over medium flame. Once hot, add your vegan sausage.

Cook until browned on the exterior for about 6-8 minutes. Remove once browned and slice into bite-sized pieces, set aside.

Into your hot pan add your garlic, carrots, celery and bell peppers. Cook until the veggies release their liquid and soften a bit – this may take about 8 minutes or so.

Once tender, add your tomatoes, stock and seasonings. Cover and allow to cook for 30 minutes.

Taste to adjust salt and pepper. Serve over a small pasta or rice, with some crusty bread or crackers.

SOUP JOUMOU

Checking Facebook on New Year's Day of 2023, I saw that someone had posted about joumou, including a photo of it. Another FB friend had a PSA about it, with a brief description. Between the two, I figured I had to check it out.

This recipe is from Cindy Similien and adapted by Priya Krishna on The New York Times cooking site. Priya wrote, "For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an assortment of other vegetables and pasta. This classic version is adapted from “Let’s Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture” by Cindy Similien, a Haitian-American author and community advocate. The inclusion of both vermicelli and homemade dumplings adds a springy bite and thickens the broth of this one-pot dish, which can be made on Haitian Independence Day, or for any special occasion."

Time: 2 hours, plus marinating; Yield: 6 to 10 servings (about 20 cups)

This was featured in "With a Fortifying Soup, Haitians Share Their Pride in Independence", and can be viewed online at https://cooking.nytimes.com/recipes/1021716-soup-joumou. While you're at it, check out the article that this was featured in, as it's really pretty interesting.

Ingredients

For the Epis Seasoning

1 large green bell pepper, stemmed and chopped

1 medium red bell pepper, stemmed and chopped

1/2 white onion, chopped

1/4 cup white vinegar

1/4 cup extra-virgin olive oil

1 celery stalk, chopped

2 scallions, trimmed and chopped

1 fresh parsley sprig

5 garlic cloves, peeled

1 chicken bouillon cube

1/2 teaspoon fresh or dried thyme leaves

1-1/2 teaspoons kosher salt

For the Soup

1 pound boneless beef chuck, cut into 1/2-inch pieces

1/2 cup fresh lime juice (from about 3 limes)

5 tablespoons epis seasoning

2 pounds calabaza squash, peeled and roughly chopped

1 tablespoon extra-virgin olive oil

2 tablespoons tomato paste

1 chicken bouillon cube

5 medium Idaho or russet potatoes, peeled and cut into 3/4-inch cubes

1/2 small head green cabbage, shredded (about 3 cups)

4 medium carrots, peeled and sliced

1 large white onion, finely chopped

2 celery stalks, cut into 1/2-inch pieces

2 scallions, trimmed and sliced

3 fresh parsley sprigs

1 Scotch Bonnet pepper

1/4 teaspoon fresh or dried thyme leaves

2 teaspoons kosher salt

1/4teaspoon freshly ground black pepper

1/2 cup vermicelli

For the Dumplings

1-1/4 cups all-purpose flour

1 teaspoon extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Preparation

Prepare the epis seasoning: Combine all of the ingredients in a blender and purée. Use epis or transfer to a large jar and refrigerate for up to 6 weeks. (Similar to sofrito, epis is versatile and adds extra kick and flavor. It can be used to marinate beef, fish or chicken, or stirred into rice or soup.)

Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl. Add the lime juice and rub it into the meat until coated. Add 5 tablespoons epis seasoning and toss to coat. Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes.

When ready to cook, purée the calabaza squash with 1 cup water in a blender; set aside.

In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Transfer the meat to a bowl to set aside.

Add 6 cups water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and pepper, and bring to a boil again. Stir in the meat with its juices.

Once the mixture comes to a boil, cover the pot, reduce the heat to simmer over low, and cook for 30 minutes, stirring occasionally.

Remove and discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for another 10 minutes.

Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper and ½ cup water in a medium bowl and stir to combine. (You can knead slightly, if needed, to get the dough to come together.) Take about 1 tablespoon of dough and roll it between your palms into an elongated shape the width of your palm, about 4 inches long. Add the dumpling to the soup and continue to make dumplings with the remaining dough, dropping them into the soup as they are rolled. Cook over low heat, stirring occasionally, until dumplings are softened and cooked through but still firm, 15 to 20 minutes.

If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.

HOMEMADE CHICKEN NOODLE SOUP

This is from MyRecipes, and begins, "Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again."

Hands-on Time: 25 minutes; Total Time: 25 minutes; Makes 6 servings (serving size: about 1-1/4 cups)

To view this online, go to https://www.myrecipes.com/recipe/homemade-chicken-noodle-soup.

Ingredients

1-1/2 tablespoons canola oil

1-1/2 cups thinly sliced carrot

1 cup finely chopped onion

2/3 cup thinly sliced celery

2 cups water

1 (32-ounce) container unsalted chicken stock (such as Swanson)

1 teaspoon dried thyme or 3 fresh thyme sprigs

6 ounces whole-grain rotini (such as Barilla; about 2 cups)

8 ounces skinless, boneless rotisserie chicken breast, shredded

4 ounces skinless, boneless rotisserie chicken thigh, shredded

3/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

CURRIED CAULIFLOWER SOUP

This comes from Martha Rose Schulman in The New York Times cooking e-mail. Martha wrote, “It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.” Yield: 6 to 8 servings; Time: 45 minutes.

This was featured in “Vegetable Soups, Smooth and Hearty” and can be viewed online here.

Ingredients

1 tablespoon canola oil

1 onion, chopped

2 garlic cloves, chopped

2 teaspoons finely chopped ginger

2 teaspoons curry powder

2 teaspoons cumin seeds, ground

2 pounds cauliflower (1 medium head), roughly chopped

1 russet potato, peeled and diced, or 1/2 cup rice

2 quarts water, vegetable stock or chicken stock

Salt to taste

Freshly ground pepper

Chopped cilantro for garnish

Preparation

Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.

Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

Tip

Advance preparation: You can make this a day ahead, but you may have to thin it out with a little water or stock when you reheat.

Soup's On!

Is there anything better to eat on a cold winter's day than homemade soup? Maybe not. To that end, here are six yummy homemade soups to try your spoon on, including Super-Delicious Zuppa Toscana and West African Peanut Soup. Enjoy!

SOUP JOUMOU

Checking Facebook on New Year's Day of 2023, I saw that someone had posted about joumou, including a photo of it. Another FB friend had a PSA about it, with a brief description. Between the two, I figured I had to check it out.

This recipe is from Cindy Similien and adapted by Priya Krishna on The New York Times cooking site. Priya wrote, "For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an assortment of other vegetables and pasta. This classic version is adapted from “Let’s Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture” by Cindy Similien, a Haitian-American author and community advocate. The inclusion of both vermicelli and homemade dumplings adds a springy bite and thickens the broth of this one-pot dish, which can be made on Haitian Independence Day, or for any special occasion."

Time: 2 hours, plus marinating; Yield: 6 to 10 servings (about 20 cups)

This was featured in "With a Fortifying Soup, Haitians Share Their Pride in Independence", and can be viewed online at https://cooking.nytimes.com/recipes/1021716-soup-joumou. While you're at it, check out the article that this was featured in, as it's really pretty interesting.

Ingredients

For the Epis Seasoning

1 large green bell pepper, stemmed and chopped

1 medium red bell pepper, stemmed and chopped

1/2 white onion, chopped

1/4 cup white vinegar

1/4 cup extra-virgin olive oil

1 celery stalk, chopped

2 scallions, trimmed and chopped

1 fresh parsley sprig

5 garlic cloves, peeled

1 chicken bouillon cube

1/2 teaspoon fresh or dried thyme leaves

1-1/2 teaspoons kosher salt

For the Soup

1 pound boneless beef chuck, cut into 1/2-inch pieces

1/2 cup fresh lime juice (from about 3 limes)

5 tablespoons epis seasoning

2 pounds calabaza squash, peeled and roughly chopped

1 tablespoon extra-virgin olive oil

2 tablespoons tomato paste

1 chicken bouillon cube

5 medium Idaho or russet potatoes, peeled and cut into 3/4-inch cubes

1/2 small head green cabbage, shredded (about 3 cups)

4 medium carrots, peeled and sliced

1 large white onion, finely chopped

2 celery stalks, cut into 1/2-inch pieces

2 scallions, trimmed and sliced

3 fresh parsley sprigs

1 Scotch Bonnet pepper

1/4 teaspoon fresh or dried thyme leaves

2 teaspoons kosher salt

1/4teaspoon freshly ground black pepper

1/2 cup vermicelli

For the Dumplings

1-1/4 cups all-purpose flour

1 teaspoon extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Preparation

Prepare the epis seasoning: Combine all of the ingredients in a blender and purée. Use epis or transfer to a large jar and refrigerate for up to 6 weeks. (Similar to sofrito, epis is versatile and adds extra kick and flavor. It can be used to marinate beef, fish or chicken, or stirred into rice or soup.)

Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl. Add the lime juice and rub it into the meat until coated. Add 5 tablespoons epis seasoning and toss to coat. Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes.

When ready to cook, purée the calabaza squash with 1 cup water in a blender; set aside.

In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Transfer the meat to a bowl to set aside.

Add 6 cups water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and pepper, and bring to a boil again. Stir in the meat with its juices.

Once the mixture comes to a boil, cover the pot, reduce the heat to simmer over low, and cook for 30 minutes, stirring occasionally.

Remove and discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for another 10 minutes.

Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper and 1/2 cup water in a medium bowl and stir to combine. (You can knead slightly, if needed, to get the dough to come together.) Take about 1 tablespoon of dough and roll it between your palms into an elongated shape the width of your palm, about 4 inches long. Add the dumpling to the soup and continue to make dumplings with the remaining dough, dropping them into the soup as they are rolled. Cook over low heat, stirring occasionally, until dumplings are softened and cooked through but still firm, 15 to 20 minutes.

If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Ingredients

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock or chicken stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

HOMEMADE CHICKEN NOODLE SOUP

This is from MyRecipes, and begins, "Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again."

Hands-on Time: 25 minutes; Total Time: 25 minutes; Makes 6 servings (serving size: about 1-1/4 cups)

To view this online, go to https://www.myrecipes.com/recipe/homemade-chicken-noodle-soup.

Ingredients

1-1/2 tablespoons canola oil

1-1/2 cups thinly sliced carrot

1 cup finely chopped onion

2/3 cup thinly sliced celery

2 cups water

1 (32-ounce) container unsalted chicken stock (such as Swanson)

1 teaspoon dried thyme or 3 fresh thyme sprigs

6 ounces whole-grain rotini (such as Barilla; about 2 cups)

8 ounces skinless, boneless rotisserie chicken breast, shredded

4 ounces skinless, boneless rotisserie chicken thigh, shredded

3/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

SUPER-DELICIOUS ZUPPA TOSCANA

This was on AllRecipes, and begins, "This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!"

Prep Time: 25 minutes; Cook Time: 1 hour; Total Time: 1 hour 25 minutes; Makes 6 servings

To view this online, go to https://www.allrecipes.com/recipe/143069/super-delicious-zuppa-toscana/.

Ingredients

1 pound bulk mild Italian sausage

1-1/4 teaspoons crushed red pepper flakes

4 slices bacon, cut into 1/2 inch pieces

1 large onion, diced

1 tablespoon minced garlic

5 (13.75 ounce) cans chicken broth

6 potatoes, thinly sliced

1 cup heavy cream

1/4 bunch fresh spinach, tough stems removed

Directions

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Editor's Note:

Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.

CREAMY CHICKEN NOODLE SOUP

This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)

Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes

You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.

Ingredients

1/4 cup unsalted butter

1 sweet onion, diced

3 carrots, peeled and sliced

2 celery ribs, diced

3 cloves garlic, minced

2 teaspoons finely chopped fresh thyme leaves

1/4 cup all-purpose flour

1/4 cup dry white wine

6 cups chicken stock

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

3 cups leftover shredded rotisserie chicken

2 cups wide egg noodles

1/2 cup heavy cream

1/2 cup frozen green peas

2 tablespoons chopped fresh parsley leaves

Directions

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.

Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.

Stir in chicken and pasta and cook until tender, about 10-12 minutes.

Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.

Serve immediately.

WEST AFRICAN PEANUT SOUP

This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"

Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10

To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.

Ingredients

2 tablespoons olive oil

2 medium onions, very finely diced

2 large bell peppers, (any color) finely chopped

6 large cloves garlic, minced

1 (28 ounce) can chopped tomatoes with juice

8 cups vegetable broth

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes

1/2 cup uncooked rice

1 (18 ounce) jar creamy peanut butter

1/2 cup chopped roasted peanuts

Directions

Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.

Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.

When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.