Beef Soup with Vegetables
Ingredients:
1/4 pound ground beef
1/4 cup chopped onion
1/4 cup chopped celery
1 cup hot water
1/2 cup diced, peeled potato
1/4 cup sliced, peeled carrot
1/8 teaspoon crushed dried basil
1/4 teaspoon paprika
1 bay leaf
1 tomato, seeded and diced
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Beef Potato Soup
Ingredients:
1/2 pound lean ground beef
3 cups water
1 cup sliced onion
1/2 cup chopped celery
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 bay leaf
2 whole cloves
1 1/2 cups cubed scrubbed potatoes
1/2 cup sliced carrot
2 tablespoons chopped fresh flat-leaf parsley
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Barley-Cheese Soup
Ingredients:
1 (10-ounce) can chicken broth
2 cups broccoli, chopped
1 cup carrot, sliced
1/2 cup onion, chopped
1/2 cup barley
1 garlic clove, crushed
1 teaspoon salt
1/8 teaspoon pepper
2 cups water
1/3 cup all-purpose flour
1 1/2 cups milk, divided use
1 1/2 cups shredded Swiss cheese
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Nectarine Soup
Ingredients:
2 cups peeled, pitted and sliced nectarines
1/2 cup sour cream
1/2 cup dry white wine, such as semillon or sauvignon blanc
1/4 cup fresh mint leaves
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Chilled Cucumber Soup II
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
4 cucumbers, peeled, seed and chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped celery
1 package dry onion soup mix
2 cups water
2 cups half-and-half
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Pumpkin Chili Mexicana
Ingredients:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup large chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can 100% Pure Pumpkin
1 (15-ounce) can tomato sauce
1 (15.25-ounce) can kidney beans, drained and rinsed
1 (4-ounce) can Diced Green Chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
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Greek Chili
Ingredients:
12 ounces lean ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
2 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cinnamon
1/2 teaspoon dried mint leaves
1 tablespoon unsweetened cocoa
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Dark Red Kidney beans, rinsed, and drained
2 teaspoons honey
5 to 6 cups cooked macaroni, warm
Sliced green onions and tops, crumbled feta cheese, sliced Greek olives, as garnish *
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Black Bean and Lamb Chili
Ingredients:
2 (16-ounce) can Black Beans, drained
Vegetable cooking spray
1 pound ground lamb, lean
1/ 2 cup chopped onion, frozen
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
3 (8-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can no-salt-added chicken broth
2 (4-ounce) cans green chilies, undrained and chopped
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Cold Tomato Soup with Rosemary
Ingredients:
2 slices good stale white bread, crusts removed
3 pounds ripe tomatoes, peeled, seeded, and roughly chopped
1 teaspoon fresh rosemary leaves
1 small garlic clove
1 cup chicken stock
Salt and freshly ground black pepper
Juice of 1 lemon or more
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Honey Carrot Soup
Ingredients:
1 (16-ounce) package baby carrots
1 cup chicken broth
1/2 medium onion, chopped
1/2 cup milk
1/4 cup honey
1/8 teaspoon ground nutmeg, or to taste
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Cold Tomato Soup
Ingredients:
3 cups chicken broth
6 tomatoes, seeded and chopped
1 onion, chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
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Blueberry Yogurt Soup
Ingredients:
2 pints blueberries
1 whole cinnamon stick
2 cups water or chicken broth
Pinch of salt
1/4 cup sugar
2 tablespoons cornstarch
1/3 cup milk
2 cups plain yogurt
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Avocado Soup
Ingredients:
4 avocados, sliced
3 cups chicken broth, chilled
2 teaspoons lime juice
1/2 teaspoon salt
1/8 teaspoon garlic powder
2 cups heavy cream
1 lemon, sliced
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Mushroom Cream Soup
Ingredients:
2 TB (1/4 stick) butter
3 leeks, halved, thinly sliced (white and pale green parts only)
2 lb mushrooms (button or crimini)
2 garlic cloves, minced
1/4 cup (dry) long grain white rice
61/2 cups (more if needed) chicken broth
1/2 cup whipping cream
1/4 cup chopped fresh chives
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Lamb Stew
Ingredients:
11/2 to 2 lb lamb stew meat (ask one of our butchers to cut it from the shoulder for you)
1/2 packet Lamb Rub
2 TB extra virgin olive oil
2 cups chicken or vegetable stock
2 TB tomato paste
2 cups new red potatoes, in large dice
3 carrots, in bite sized chunks
1 medium white turnip, chunked
1 parsnip, chunked
9 cipollini onions, quartered (or 15 pearl onions)
1 cup green beans, trimmed to 1"
1 cup frozen green peas
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Tomato-Carrot Soup
Ingredients:
1 TB Whole Foods Organic Extra Virgin Olive Oil
6 scallions, thinly sliced (1 cup)
1 large clove garlic, minced
3 cups canned tomatoes, coarsely chopped with their juice
1 cup carrot juice
3/4 tsp salt
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp pepper
1/2 cup evaporated milk
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Mushroom, Barley & Pasta Soup
Ingredients:
2 tsp organic extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1/2 pound mushrooms, thinly sliced
2 cups no-salt-added canned tomatoes, chopped with their juice
3/4 cup pearled barley
1 tsp liquid smoke
1 tsp salt
1/2 tsp sage
1/2 cup small pasta shells (2 ounces)
1/2 cup grated Parmesan cheese
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Potato Cheese Soup
Ingredients:
3 large baking potatoes, peeled and chopped into small pieces
1/2 medium onion, chopped
1/4 large red bell pepper, chopped
1 TB butter
4 cups water
1 cup low-fat milk
1 TB mirin
2 tsp dried parsley or 2 TB fresh, chopped
1/4 tsp dried thyme
salt, to taste
black pepper, to taste
paprika, to taste
4 oz favorite cheddar cheese, cubed
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Kabocha Spinach Soup
Ingredients:
1 medium-sized kabocha squash, washed, seeds removed and cut into 1-inch chunks
1 large onion, chopped
8 small cloves of garlic, peeled and left whole
4 cups water or vegetable stock
2 cups packed baby spinach leaves
sea salt and pepper, to taste
organic sour cream, grated mozzarella cheese, or crumbled feta cheese for garnish
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Mexican Chicken Soup
Ingredients:
Serves 4 as a first course
4 cups chicken broth (homemade or canned)
1 large garlic clove, crushed into a pulp
2–3 TB ancho chili purée, depending on taste (see note for instructions)
1 can (15 oz) chopped tomatoes with juice
2 small carrots, cut into bite-sized pieces
1/2 pound skinless, boneless chicken breast, cut into small strips
salt and pepper to taste
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Chipotle Black Bean Soup
Ingredients:
Serves 6 to 8
1/8 cup olive oil
2 cups chopped red onion
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
2 cloves garlic, minced
1 TB dried oregano, or 3 TB fresh
1 TB ground cumin
3 chopped canned chipotle chilies
1/8 cup adobo sauce from canned chipotle peppers
12 cups water
1 bay leaf
2 cups (dry) black beans, rinsed
1 TB unsweetened cocoa powder
3/4 cup orange juice
1/2 cup minced fresh cilantro
6 scallions, thinly sliced
Sea salt, to taste
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Mexican Garlic Soup
Ingredients:
Serves 6
1 TB organic extra virgin olive oil
1 head of garlic cloves, peeled and chopped
1/2 baguette, cut into 1/4 inch rounds
2 ancho chiles, stemmed, seeded and finely chopped
4 medium tomatoes, chopped
7 cups vegetable stock, no salt
3/4 tsp salt
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Kabocha Spinach Soup
A reader sent us this lovely soup combining the sweetness of winter squash with savory onion, garlic and baby spinach. The kabocha squash, with its striking jade green rind, makes soup preparation a snap since there's no need to peel the skin. Serve with a thick slice of crusty bread for a warm, satisfying meal.
Ingredients:
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Greek-Style Spinach & Lemon Soup
Fresh with the tang of lemon, this soup puts the traditional Greek culinary coupling of spinach and rice to delicious use. Serve with toasted pita triangles.
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Cream of Mushroom Soup
Ingredients:
2 TB (1/4 stick) butter
3 leeks, halved, thinly sliced (white and pale green parts only)
2 lb mushrooms (button or crimini)
2 garlic cloves, minced
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