Harvest Tortellini Chowder

Contributed by Pam Hickman

INGREDIENTS

• 900-mL carton of chicken broth OR 4 cups chicken bullion
• 28-oz can diced tomatoes
• 4 garlic cloves, minced
• 1/2 red onion, thinly sliced
• 1 Tbsp dried basil and oregano leaves
• 1 small butternut squash OR 1-lb package squash pieces
• 1/2 lb green beans
• 1 yellow, red or orange pepper
• 1/2 bag (500 g) frozen or fresh tortellini (meat or cheese)

METHOD

In a large saucepan over high heat, combine chicken broth with tomatoes and juice, garlic, onions, basil and oregano. Bring to a boil, stirring occasionally.

Meanwhile, peel squash, then cut into 1/2-inch pieces. Stir into tomato mixture. Boil, uncovered, stirring often, for 8 minutes.
Trim beans, then slice into thirds. Chop pepper. After mixture has boiled and squash is fairly tender, add beans, pepper and tortellini. Stir often until pasta is cooked and beans are tender, for 5 to 10 minutes more.

Ladle into bowls. Great with chunks of bread for dipping.

Chowder keeps well, covered and refrigerated up to 3 days or frozen for up to 2 months. Tortellini soaks up liquid when it sits, so add more broth when reheating.

Summertime Green Soup

Hot Off the Griddle, June 2005 - From Deborah Palmer of A Movable Feast

INGREDIENTS

• 6 cups chicken stock
• 3 Tbsp long grained rice
• 1 large onion, choped
• 3 medium or 4 small zucchini, sliced OR 1 large bag washed spinach
• 1 clove garlic (optional)
• Freshly grated nutmeg, to taste
• Freshly ground black pepper, to taste
• Plain yogurt or sour cream

INSTRUCTIONS

1. In a large soup pot, bring the stock to a boil.
2. Add rice.
3. Turn down heat to medium-low, add the onion, and simmer gently, covered, about 20 minutes.
4. Drop in the zucchini, re-cover, and let cook until zucchini is quite soft, 7 to 8 minutes.
5. If using spinach, drop the leaves by handfuls into the hot stock. Do not cover, but stir gently until all the leaves are wilted and soft, about 3 to 4 minutes.
6. Allow soup to cool slightly and puree in a blender; zucchini soup can be chunky but spinach soup is best if pureed completely.

The zucchini soup is good hot or cold; spinach soup is best cold. Try both. See which you prefer!

Serve with yogurt or sour cream.

Black Bean and Barley Soup

From Jean Pare's Company’s Coming - Soups

INGREDIENTS

• 1 Tbsp canola oil
• 2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 cup chopped red pepper
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 8 cups prepared chicken or vegetable broth
• 19oz can of black beans, rinsed and drained
• 1/3 cup pot barley
• 2 bay leaves
• 2 Tbsp chopped fresh cilantro or parsley

METHOD

1. Heat canola oil in large saucepan or Dutch oven on medium.
2. Add next 3 ingredients. Cook, uncovered for about 10 minutes, stirring often, until onion is softened.
3. Add next 3 ingredients. Heat and stir for about 1 minutes until fragrant.
4. Add broth and beans. Stir. Carefully process with hand blender or in blender until vegetables are finely chopped. Bring to a boil.
5. Add barley and bay leaves. Stir. Reduce heat to medium-low. Simmer, covered, for about 1 hour, stirring occasionally, until barley is tender. Discard bay leaves.
6. Add cilantro. Stir.

Makes about 9 3/4 cups.

Camper's Six Bean Soup Mix

From Hot Off the Griddle #52, June 1996. Contributed by Chris Dye. Taken from the wonderful book “Full of Beans” by Violet Currie & Kay Spicer, published in the early 1990s - and one of the first gluten-free cookbooks any of us had the pleasure to own and use.

Make this ahead of time and take it with you on camping trips, or give it as a gift. 

Cooking instructions for the mix are elsewhere in our collection.

INGREDIENTS

• 2 cups each dried white, red and dark red kidney, black, yellow-eyed and Romano beans.

• 1 1/2 cups millet or long grain rice

• 1/4 cup chili powder

• 2 tbsp each dried basil and parsley

• 1 tbsp each ground thyme, marjoram and sage

• 1 tbsp ground celery seed

• 1 tbsp dehydrated granulated garlic

• 1 tsp freshly ground black pepper

• 1 tsp crushed red chili pepper

• 1 1/2 cups chopped sun-dried tomatoes

• 1 1/2 cups dehydrated chopped onions

• 2 tbsp salt

• 1 tbsp granulated sugar

• 6 bay leaves

METHOD

1. In large bowl, thoroughly mix white, red and dark red kidney, black, yellow-eyed and Romano beans.

2. Measure 2 cups into each of six plastic storage bags.

3. Add 1/4 cup millet to each bag.

4. In small processor or with mortar & pestle, combine chili powder, basil, parsley, thyme, marjoram, sage, celery seed, garlic, black and red pepper.

5. Process or grind until well blended.

6. Divide evenly among 6 small plastic bags.

7. To each one, add 1/4 cup each tomatoes and onions, 1 tsp salt, 1/2 tsp sugar and 1 bay leaf, crumbled.

8. Close and seal bags.

Makes 6 bags, each enough for 8 servings.

Camper's Six Bean Soup

From Hot Off the Griddle #52, June 1996. Contributed by Chris Dye. Taken from the wonderful book “Full of Beans” by Violet Currie & Kay Spicer, published in the early 1990s - and one of the first gluten-free cookbooks any of us had the pleasure to own and use.

INGREDIENTS

• 1 bag Camper’s Six Bean Soup Mix (recipe elsewhere in our collection)

• 8 cups water

METHOD

1. Remove bag of seasoning from soup mix; set aside.

2. Rinse bean mixture.

3. Add to large heavy soup kettle; stir in water.

4. Bring to boil over campfire, grill or burner; reduce heat and simmer, covered and stirring occasionally, for 30 minutes or until beans are almost tender.

5. Stir in seasonings; simmer, stirring frequently and adding more water as liquid evaporates, for 45 to 60 minutes or until beans are tender. (Some of them will be mushy and thicken the soup).

Makes 8 one-cup servings.

Carrot Soup

Originally published in Foodstuffs Hot Off the Griddle, October 1993.

INGREDIENTS

• 1/3 cup butter
• 1/2 cup chopped onion
• 2 cups thinly sliced carrots
• 3 chicken bouillion cubes
• 3 cups boiling water
• 1/4 cup long grain rice
• 1/2 tsp salt
• 2 cups milk

METHOD

1. In a medium saucepan, saute onions in butter until golden.
2. Add carrots and toss until coated with butter.
3. Add bouillion cubes, water and rice.
4. Cover and simmer until carrots are fork-tender and rice is cooked.
5. Add salt.
6. Whir in blender one-third at a time until smooth.
7. Return to saucepan.
8. Add milk and heat.

Makes 6 servings.

Egg Drop Soup

INGREDIENTS

• 4 cups rich chicken stock
• 1/2 tsp soy sauce
• 1/2 cup chopped cooked chicken
• 1/2 cup frozen green peas
• 1/4 cup thinly sliced green onon
• 1 egg, lightly beaten

METHOD

1. Bring stock and soy sauce to boil.
2. Add chicken, peas and onion.
3. Return to boil.
4. Remove from heat and, in slow steady stream, drizzle egg into soup.
5. Allow egg to set for 1 minute.
6. Stir gently before ladling soup into bowls.

Serves 4.

Hot and Sour Soup

From Deborah Palmer of A Movable Feast

Make fresh each time to fully enjoy this justly famous soup. 

INGREDIENTS

• 5 cups of chicken or vegetable stock
• 1/4 oz of dried Chinese mushrooms, (OPTIONAL: cloud ears)
• 12 or more fresh shitake mushrooms
• 1/2 cup firm tofu, cut into ½ inch cubes
• 1 or 2 red chilies, finely sliced
• OPTIONAL: 1/4 tsp chili oil or 1 tsp to 1 Tbsp sambal oelek
• 1 small can bamboo shoots, drained and sliced
• 2 to 4 Tbsp minced coriander leaves
• 2 Tbsp light soy sauce
• 1/2 tsp white pepper
• 1 Tbsp sugar
• 2 to 3 Tbsp rice vinegar
• 2 Tbsp cornstarch
• 2 Tbsp cold water
• 1 egg white
• 1 tsp sesame oil

OPTIONS FOR THAI FLAVOUR

• 2 cloves minced garlic
• 1 lemon grass stalk, 2 inches at bottom finely minced
• 1 or 2 lime leaves
• 4 slices of fresh ginger or galangal
• Juice of one lime
• 2 Tbsp chopped fresh coriander root
• 1/2 cup thinly sliced red pepper

METHOD
If using dried mushrooms, soak for about 20 minutes. Remove and discard stems of the shitake mushrooms; then cut caps into thin strips. Cut tofu into 1/2 inch cubes and slice bamboo shoots finely. Place stock, mushrooms, tofu, bamboo shoots and Chinese mushrooms in large saucepan. Bring to a boil, lower the heat and simmer for about 5 minutes. Stir in sugar, vinegar, soy sauce, chili and pepper. Mix cornstarch with water to form a paste; then mix it into the soup, stirring until the soup thicken slightly. Lightly beat the egg white; then pour slowly into the soup in a steady stream. Stir constantly until egg white changes colour. Just before serving, add sesame oil. Ladle into hot soup bowls and garish with coriander leaves.

For Thai flavour soup, add some or all of the suggested options.

Indian-Inspired Vegetable Soup

From: The Indian Slow Cooker by Anupy Singla
(Contributed by our friend Dave Carney)

Slow Cooker size: 5-Quart
Cooking time: 7 Hrs on high
Yeild: 14 cups

"My mom makes the most amazing vegetable soups. This recipe is a great example of how she blends fresh vegetables with Indian lentils and spices. You may substitute any vegetable you have on hand, such as cauliflower, spinach or broccoli. You can also try using barley or wild rice as the grain, and substituting another lentil for the moong dal." Dave

INGREDIENTS

• 2 yellow or white onions, peeled and chopped
• 2 large tomatoes, chopped
• 1 (2 inch) piece ginger, peeled and minced or grated
• 3 cloves garlic, peeled and chopped or grated
• 4 stalks celery, chopped
• 1/2 head green cabbage, chopped
• 2 Tbsp dried whole moong dal with skin
• 2 Tbsp brown rice
• 2 Tbsp quinoa
• 1 Tbsp cumin seeds
• 1/2 tsp turmeric powder
• Salt and pepper to taste
• Shredded cheese (any kind), for garnish
• Crushed tortilla chips, for garnish

METHOD

Put all the ingredients in slow cooker (except salt, pepper, cheese and chips). Cover with water to about 2 inches above the contents.

Cook on high for 7 hours. Once it’s cooked, blend a few times with an immersion blender or take out 3 cups, process in a blender, and return it to the slow cooker.

Add salt and pepper to taste. Garnish with a pinch of shredded cheese and crushed tortilla chips.

Kale and Potato Soup

Greens and beans turn ordinary potato soup into a meal-in-a-bowl. Hearty kale hits the spot in winter, but try beet greens instead as spring draws nearer.

INGREDIENTS

• 2 tbsp oil
• 2 medium onions, chopped
• 1 carrot, peeled and chopped
• 3 garlic cloves, minced
• 2 large or 3 medium potatoes, peeled and diced
• 6 cups vegetables broth
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp hot red pepper flakes (or to taste)
• 4 medium/large kale leaves, washed and roughly chopped
• 1 cup cooked Romano beans, or 1 can Romano beans, drained and rinsed
• salt, pepper, and lemon juice to taste

METHOD

1. Heat the oil in a large pot over medium heat.
2. Add the onion and carrot. Cover, and cook until softened, about 7 minutes.
3. Add the garlic, potatoes, broth, oregano, basil, and red pepper flakes. Simmer for 20 minutes.
4. Blend with an immersion blender until smooth.
5. Stir in the kale and cook for 20 minutes longer.
6. Add the beans and simmer for 10 minutes.
7. Taste and adjust seasonings with salt, pepper, and lemon juice.

Lentil Soup

From Jehane Benoit’s Madame Benoit Cooks at Home.

A bowl of lentil soup, a thick wedge of apple pie with cheese and a large cup of hot tea make a perfect lunch.

INGREDIENTS

• 2 cups brown or green lentils
• 4 cups cold water
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup butter
• 19-oz can tomatoes
• 1 onion, diced
• 2 Tbsp fresh dill or 1 tsp dill seeds
• 2 garlic cloves, crushed
• 2 bay leaves

METHOD

Place the ingredients in a saucepan and slowly bring to a boil.
Cover and simmer over low heat for 2 to 2 1/2 hours.

Makes 10-12 servings.
 

Potato Chowder

From: The New York Times New Natural Foods Cookbook.

INGREDIENTS

• 3 Tbsp vegetable oil
• 1/4 cups chopped onion
• 2 cups water
• 1 tsp salt
• 5 medium-sized potatoes, peeled and diced
• 1 cups carrots, finely diced
• 1 cups shredded spinach
• 4 cups milk, scalded (not boiled)

METHOD

1. Heat the oil in a heavy saucepan.
2. Add the onion; saute until tender.
3. Add the water, salt, potatoes and carrots.
4. Bring to a boil, cover and simmer until the vegetables are tender—about 15 minutes.
5. Add the spinach and cook just until it is limp and dark green—about 3 minutes.
6. Add the milk and heat the mixture to just below the simmer point (but do not boil!).

Serves six.

Potato and Celery Root (Celeriac) Soup

Celiac is the large and knobbly root of the celery plant, and it tastes marvelous when you roast it.

INGREDIENTS

• 1 large celery root/celeriac, peeled and cut into chunks (trim knobbly bits off with a knife)
• 3 tbsp olive oil
• 2 medium onions, diced
• 2 carrots, diced
• 1 celery stalk, diced
• 2 medium potatoes, peeled and diced
• ½ tsp sage
• ½ tsp rosemary
• ½ tsp basil
• ½ tsp oregano
• 6 cups vegetable broth
• dash pepper sauce or pinch of cayenne, to taste
• 1 tsp lemon juice
• heavy cream for serving (optional)

METHOD

Preheat oven to 400F.                                                                                       
Mix celery root chunks and 2 tbsp olive oil in a large roasting dish. Place in the middle rack of the oven for 50 minutes.
Prepare onions, carrots, and celery. Simmer in remaining olive oil in a heavy-bottomed soup pot on low heat, covered. Peel and dice potatoes while you wait, and keep in cold water until you need them.
When celery root is done, remove from oven and add to soup pot. Add potatoes and herbs. Raise heat to low/medium, and cook for a minute or two. Add broth and pepper sauce or cayenne, cover, and simmer for 30 minutes.
Test to make sure potatoes are soft—if not, simmer for 5–10 more minutes. Add lemon juice, and pulse with an immersion blender until smooth. Serve soup with a generous blob of heavy cream and a chunk of French bread.

Scotch Broth

From Hot Off the Griddle #10, February 1993.

Warm up on a cool day with a bowl of this hearty soup. 

INGREDIENTS

• 1 cup dried whole green peas
• 1/2 cup navy beans
• 1 good meaty soup bone
• 4 quarts water
• 1 cup pearl barley
• 1/2 cup yellow split peas
• 3 large carrots
• 3 large onions
• 1 cup diced celery
• 2 cups cabbage (cut up)
• 3 medium potatoes, diced
• 1 cup diced turnip
• Salt and pepper

METHOD

1. Soak whole green peas and beans overnight in water.
2. Simmer soup bone in water to cover for about 2 hours; remove bone.
3. Add barley, beans and peas and cook another hour.
4. Add vegetables and cook 1/2 hour.
5. Season to taste.

Makes 8 to 10 servings.

Split Pea Soup

From: Cooking On a Shoestring. First printed it in Hot Off the Griddle #45, November 1995.

INGREDIENTS

• 1 1/2 lbs split peas
• 3 inch sprig of rosemary
• 1 bay leaf
• 2 carrots
• 1 large potato
• 3 stalks celery
• 1 small onion
• 1/4 cup olive oil
• 1 tsp salt
• 3 garlic cloves, minced
• 2 tbsp finely chopped fresh rosemary, or 2 tsp dried

METHOD

1. Soak the peas overnight.
2. Wash the peas, put them in a large soup pot and cover them with 2 inches of water.
3. Add the rosemary sprig and bay leaf.
4. Cover and bring to a boil, reduce the heat, and simmer for 20 minutes.
5. Chop the carrots, potato, celery and onion and saute them in small pan in oil for 10 minutes.
6. Add them to the peas with the salt, garlic, and the remaining rosemary.
7. Cook over low heat for 25 minutes, stirring occasionally.
8. Salt to taste.

Sweet Potato Soup

Judy Gibson's special recipe! Originally featured in Foodstuffs Hot Off the Griddle, November 1996.

INGREDIENTS

• 2 large sweet potatoes
• 1 cup chicken broth
• 1/4 cup orange juice
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 cup milk

METHOD

1. Cook sweet potatoes in boiling water till soft, 30 – 35 minutes.
2. Drain and skin.
3. Put in blender or food processor with 1/2 cup chicken broth and blend.
4. Put back in pan and stir in remaining broth, orange juice, salt and nutmeg.
5. Stir in milk, heat well.

Vegetable Soup Even A Man Will Eat

Contributed by Kim Falls

This has been tried and proven, according to Kim, who also suggests a batch of buttermilk biscuits to go with it.

INGREDIENTS

• 2 to 3 Tbsp olive oil (liberal amount to coat the pan)
• 2 to 3 medium potatoes, cut in quarters
• 1/2 cauliflower head, chopped into 2 inch pieces
• 2 to 3 medium carrots, sliced
• 3 cloves garlic, finely chopped
• 1 medium onion, chopped
• 1 to 2 medium apples, skin on, chopped
• 3 soup cubes, vegetable or chicken
• 6 cups water, enough to cover vegetables
• 1/4 cup PURE maple syrup (none of that fake stuff)

METHOD

Add the olive oil to the pan and heat on medium. Toss in the onions and garlic and sauté until the onion is translucent (about 2 to 3 minutes). Be careful not to burn them or the soup will taste bitter. Add the rest of the vegetables and continue to sauté for about 7 minutes, tossing often. Then add water and soup cubes and bring to a boil. Once at a boil, reduce heat to a simmer and let it sit for about 25 to 30 minutes or until the vegetables are all soft and cooked through. Using a hand blender or regular blender, puree the vegetables until smooth (or your desired consistency). Add the PURE maple syrup after it has cooled slightly for a lovely touch of maple goodness.