Birmingham

Peace Soup

Table of Contents (no-) Cream of Asparagus Soup...... 5 Grandpa Stanley’s Favorite Soup (Bean & Barley)...... 6 Broccoli Soup...... 7 Carrot Soup...... 8 Carol's Chicken Chili...... 9 Old-Fashioned Pawtucket Chicken Chowder...... 10 Chicken Tortellini Soup...... 11 Grandmother's Chicken Soup...... 12 French Chicken Vegetable Soup...... 13 Sweet and Sour Chicken Soup...... 14 Senegalese Soup...... 15 Gazpacho...... 16 Cold Gazpacho Soup...... 17 Kale Soup (Vegetarian)...... 18 Rebekah's Savory Stew with Lentils and Raisins...... 19 Methodist Soup...... 20 Minestrone Soup...... 21 Pete’s Mushroom Soup...... 22 Hungarian Mushroom Soup...... 23 Split Pea Soup...... 24 Potato Soup...... 25 Potato Leek Soup...... 26 Curried Pumpkin Soup...... 27 Pumpkin Soup...... 28 Back Burner Pumpkin-Mushroom Soup...... 29 Minnesota Wild Rice Soup...... 30 Helga’s Salmon Soup...... 31 The Squash Apple Soup...... 32 Curried Butternut Squash Soup...... 33 Curried Butternut Squash Soup 2...... 34 Harriet’s Italian Bean and Squash Soup...... 35 Taco Soup...... 36 Tortilla Soup...... 37 Tuscan Bean Soup With Greens...... 38 Vegetable Vegetarian Soup...... 39 Birmingham's Peace Soup Assembled here are soups Birmingham Friends Meeting has served at our monthly fellowship luncheons. They are all delicious. Enjoy them at home as we have enjoyed them in our meetinghouse!

4 (no-) Cream of Asparagus Soup Nancy Arnosti 2 cups water or stock 1.5 cups chopped onion 6 Tablespoons oil and/or butter 6 tablespoons flour 1 teaspoon fresh dill weed 1.5 lbs fresh asparagus 4+ cups chicken or other stock (or use milk) 1 teaspoon salt White pepper Dash of tamari Cooking sherry

Break off tough asparagus stalk bottoms and discard. Break off tips and set aside. Chop the stalks and cook with onions in the butter/oil, salting lightly. After onions are clear, sprinkle in flour. Cook over lowest possible heat for 8-10 minutes. Add 2 cups water or stock. Cook, stirring often, till thickened. Puree or emulsify the sauce in small portions with the remaining stock. (with a hand-held soup emulsifier, add all of the remaining stock and emulsify in the same pot). Blend thoroughly until smooth. Then add dill, salt, white pepper, tamari, sherry to taste. Heat soup gently, adding steamed asparagus tips for garnish.

5 Grandpa Stanley’s Favorite Soup (Bean & Barley) Nancy Arnosti 2 onions 2 large carrots 2 stalks celery 2 cloves garlic, crushed Cooking oil 1 lb turkey sausage: can be spicy 2 cans kidney or white beans, or garbanzos: rinse well 1 cup pearl barley (dry) 3 cups water Salt and pepper Tabasco sauce if you’d like 3-5 cups chicken broth Large can tomatoes or tomato puree

Cook vegetables in oil in a large pot until onions are translucent. Add sliced cooked sausage. Add everything else. Stir occasionally, simmer uncovered for 1 hour. May adjust seasonings and add water or broth.

6 Broccoli Soup Beth Kaniefski 2 bunches fresh broccoli (3 pounds) chopped 1/2 cup butter or margarine (1 stick) 1 large onion chopped small 1/2 cup flour 4 cups chicken broth 2 cups milk 2 cups half and half 1 Tbsp. Worcestershire sauce 2 tsp hot pepper sauce ground pepper and salt to taste grated Parmesan cheese - mixed in or sprinkled on top of each serving.

Chop broccoli and cook 4 minutes in salted water to cover. Drain. Melt butter in large heavy saucepan over medium heat. Add chopped onion and cook until soft (5-8min). Add flour gradually and stir and cook 2 minutes. Gradually stir in broth and bring to a boil slowly. Add cooked and drained broccoli, milk, half and half, Worcestershire sauce, hot pepper sauce and pepper. Return to a boil slowly. Cook awhile gently (milk based soups stick very easily and quickly). Let sit to thicken. Reheat when ready to serve. Add more broth if soup is too thick. Serves 8-10

7 Carrot Soup Herb Society of America, Philadelphia Unit 2 large onions 4 T sweet butter 3 pounds of carrots, peeled and cut in 2" pieces 2 shallots, chopped 2 green(granny smith) apples, peeled, cored and quartered 1/4 tsp cayenne pepper 2 quarts chicken stock grated fresh ginger 1 C Half and Half 2 C milk

Saute onions in butter until caramelized. Add carrots, shallots, apples and cayenne and enough chicken stock to cover by 2". Grate a lite fresh ginger into mixture. Simmer until carrots and apples are tender. Puree and bring to simmer. Add cream and milk. ( Do not boil) Salt and pepper to taste. Serves 12 to 16

8 Carol's Chicken Chili Peg Baseden 1/4 cup olive oil 24 skinless, boneless chicken breast halves - chopped 4 cups chopped onion 6 cups chicken broth 4 (4 ounce) cans chopped green chili peppers 1 tablespoon and 1 teaspoon garlic powder 1 tablespoon and 1 teaspoon ground cumin 2 teaspoons dried oregano 2 teaspoons dried cilantro 1/2 teaspoon crushed red pepper 8 (19 ounce) cans cannellini beans, drained and rinsed 8 green onions, chopped 3 cups shredded Monterey Jack cheese

Heat oil in a large pot over medium high heat. Add chicken and onion and saute for 4 to 5 minutes. Stir in broth, chili peppers, garlic powder, cumin, oregano, cilantro and red pepper. Reduce heat to low and simmer for 15 minutes. Stir in beans and simmer for 10 minutes; top with green onion and cheese and serve. 24 servings

9 Old-Fashioned Pawtucket Chicken Chowder Peg Baseden 4 tablespoons vegetable oil 1 onion, diced 2 to 3 ribs celery, peeled and diced 2 to 3 potatoes, peeled and diced 2 tablespoons chopped parsley 2 teaspoons fresh savory, chopped or 1 teaspoon dried, optional 2 tablespoons flour 1 cup milk or light cream 2 cups chicken broth 2 cups cooked chicken, diced salt fresh ground pepper 1 cup corn kernels (fresh, frozen, or canned), optional

Heat vegetable oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes. Cover and cook over low heat for about 10 minutes, and stir in the herbs. Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil. Simmer until the vegetables are tender but not mushy. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste. Cook gently 5 minutes; serve hot.

10 Chicken Tortellini Soup Beth Kaniefski 2 cans (14-1/2 oz. each) chicken broth 2 cups water 1 1/2 cups frozen mixed vegetables 3 boneless chicken breasts cut into 1 inch cubes 1 package (8 or 9 ounces) refrigerated cheese tortellini 2 celery ribs, thinly sliced 1 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. garlic salt 1/4 tsp. pepper

In a 3-qt. saucepan, combine the ingredients: bring to a boil. Reduce heat: cover and simmer for 20 minutes. Serve with bread sticks if desired.

Vegetarian option: Use vegetable broth instead of chicken broth and omit the chicken. Add some fresh vegetables such as mushrooms. 8 servings (about 2 quarts)

11 Grandmother's Chicken Soup Serita Spadoni 6 large (or 8 smaller ones) chicken legs with thighs; skin and fat removed 1 large Spanish onion (preferred to other onions for this recipe) 4 large carrots peeled and sliced along the diagonal 4 stalks celery sliced along the diagonal 2 large sprigs fresh dill 2 large sprigs fresh parsley 1 large garlic rib, smashed with garlic press 1 Tbs salt or to taste 8-10 cups of water Acini di Pepe (a very small pearl-like pasta found in your local grocery store)

In a large pot begin to heat the water as you prepare the vegetables and chicken. Place all in the pot , cover and bring to a boil on high heat. Reduce heat to simmer and simmer 1 hour. Remove chicken from pot to large platter and allow to cool slightly. Remove chicken from the bone and place back in the pot, discarding the bones. Near the end of the simmering, in a small size pot prepare the Anci di Pepe according to directions (I use 1/2 cup which becomes 1 cup once cooked.) When cooked, rinse in a colander and then add to the soup. Do Not cook the pasta in the soup. Cool and place in the refrigerator overnight for best flavor. Remove any fat from the top before reheating the next day. Really a simple, hearty soup to warm the heart and soup.

12 French Chicken Vegetable Soup Nancy Arnosti 1 small chicken or chicken pieces purified water 1 T olive oil 2 ½ c leeks, chopped 4 large garlic cloves, minced or pressed 2 t ground fennel ½ tsp sea salt 3 c potatoes, cubed 1 28 oz can diced tomatoes, with liquid ½ c dry white wine 1 ½ c carrots, peeled and roughly chopped 1 – 15 oz can cannelloni beans (white beans), rinsed and drained 3 T minced fresh tarragon 3 T minced fresh parsley

Cover chicken with water and cook for an hour or until tender and meat is falling off the bone. Remove chicken, cool until you can pick the meat off the bone. Cut up meat and return it to broth. In a large pot, cook and stir leeks, garlic, fennel, and salt in the olive oil for a few minutes, until soft. Add chicken and stock, potatoes, tomatoes, and wine. Cover pot and simmer for 10 minutes, stirring a few times. Add carrots, cover and simmer until veggies are soft.

13 Sweet and Sour Chicken Soup Toni Brinton 6 C low fat chickien broth 2 T rice vinegar 2T low sodium soy sauce 1 tsp minced ginger 1/2 tsp minced garlic 1/2 tsp salt 1/8 tsp pepper 1 1/s C thinly sliced mushrooms 2 c Shredded cooked chicken 2 C thinly sliced spinach 1 1/2 oz angel hair pasta

Combine first 8 ingredients, cover and simmer 30 minutes. Put in chicken, spinach and pasta for 5 minutes Makes 6 1/2 cups at 138 calories per serving.

14 Senegalese Soup Courtesy of Sandy VanAmburgh 2 T butter 1 1/2 to 2 tsp of good curry 1 1/2 T flour 3 C chicken broth Paprika 2 egg yolks 1/2 C cream 1/2 C slivered cooked white chicken meat 3 - 4 T chutney

Melt butter, add curry, stir in flour until well blended. The add the chicken broth slowly. When the soup is boiling season with paprika. Reduce the heat, when no longer boiling beat in one at a time the egg yolks. Stirring over low heat until yolks have thickened. Add cream. Do Not BOIL. Add slivers of chicken and chutney. Serve hot or chilled with chopped chives, Serves 6

15 Gazpacho Julie Senko 3/4 cup green bell peppers diced 3/4 cup celery diced 3/4 cup cucumbers diced 1/3 cup onion, diced 1 tsp fresh parsley, minced 2 tsps garlic, minced 1/4 cup white wine vinegar 3 Tbs olive oil 3/4 tsp Worcestershire sauce Dash of Tabasco 3 14 1/2 ounce cans whole tomatoes 4 6 oz cans V8 juice Salt and pepper

Dice peppers, celery and cucumbers and set aside. In a blender or food processor, puree onions, parsley, garlic, vinegar, olive oil, Worcestershire sauce, Tabasco and tomatoes. Stir puree into V8 juice and add diced vegetable. Salt and pepper to taste. Chill 2 hours before serving.

16 Cold Gazpacho Soup Pete Shea 1 lg green pepper 1 lg sweet onion 1 lg cucumber 3-4 large tomatoes 1 lg can of tomato juice 1 T of tomato paste ½ teaspoon of salt 1 teaspoon of ground pepper 2 tablespoons red wine vinegar 1 tablespoon Worcestershire Sauce 1 jalapeno minced (no seeds) – optional for heat

Finely chop first four ingredients in ¼” dice. (Time consuming but worth the trouble). Take roughly half of the chopped vegetables and put in blender to puree. Add puree to soup pot. Add the rest of vegetables to pot. Add all other ingredients and bring to boil. Immediately remove from heat when boil starts. Serve very cold after refrigerating for at least overnight. Garnish with additional chopped vegetables or croutons or a dollop of sour cream or plain yogurt. Recipe can easily be multiplied for larger quantity. Can be made 3-4 days ahead and kept cold.

17 Kale Soup (Vegetarian) Sallie Jones 1/2 cup olive oil 3 large onions, finely diced 4 garlic cloves, minced 2 bay leaves 12 cups vegetable stock 1 (16-ounce) can diced tomatoes with juice 1 (15-ounce) can kidney beans, drained and rinsed 1 (15-ounce cannelloni beans, drained and rinsed 1 pound kale, leaves torn from stems and finely chopped (10 cups leaves) 3 medium-size red-skinned potatoes, unpeeled and cut into 1/2-inch dice 2 teaspoons good-quality sweet paprika Dash cayenne pepper 1 teaspoon salt (or more to taste) Liberal seasoning freshly ground pepper

Heat the oil in a large stockpot over medium heat. Stir in the onions and and saute until golden and tender, about 10 minutes. Add garlic; stir 30 seconds.

Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil.

Lower the heat to a lively simmer and cook covered about 30 minutes, or until the potatoes are tender. Stir occasionally.

Discard the bay leaves.

This soup’s flavor will intensify with time, so don’t hesitate to make it a few days in advance. I make this a few days ahead because it does have a richer flavor if it sits in the frig at least overnight. Then I re-heat it and taste it and add more fresh ground black pepper and some lemon juice if I feel the flavor needs a "pick-me-up." I also pass fresh-ground Parmigiana-Reggiano cheese as an optional topping. least 8 main course servings

18 Rebekah's Savory Stew with Lentils and Raisins Julie Senko 2# Lamb cubed 2 Tbs Oil 1 Med. Onion sliced 1/2 tsp ground ginger 1/4 tsp ground cinnamon 1 tsp ground cumin 5 cups lamb or beef stock - can use bouillon 1 cup lentils 1/2 cup raisins soaked overnight in wine or water Salt and pepper to taste 2 Tbs honey (optional) 1 tsp orange water (optional)

Brown meat cubes in oil add onion and stir while meat browns. Cook 5 minutes. Add lentils - cover and cook 1 hour. Add raisins and simmer 20 minutes Add salt, pepper and honey or orange water and serve

19 Methodist Soup Beth Kaniefski 3 Tbsp. butter 1 medium onion 1 1/2 pounds ground beef 3 cups canned tomatoes 3 cans consommé 4 medium carrots 1 bay leaf 10 peppercorns 1 Tbsp. salt celery tops parsley to liking 1/2 tsp. thyme optional left over veggies or frozen beans and corn

Melt butter, cook onion until limp. Brown hamburger. Add canned tomatoes, consommé 2 cans water, carrots, bay leaf, peppercorns, salt, celery tops, parsley and thyme. If wanted, add left over veggies or frozen beans and corn.

Cover and cook over low heat 1 hour.

This recipe doubles well. It can be made ahead and stored in refrigerator. Freezes well, too.

20 Minestrone Soup Harriet Wentz 2 Tablespoons unsalted butter 1 tablespoon olive oil 4 cloves garlic 3 carrots peeled and diced 1 onion peeled and diced 4 cups chicken broth 2 cups beef stock 2 tablespoons tomato paste 1 can red kidney beans 1 can stewed tomatoes without salt 5 tablespoons parsley 2 tsp oregano 2 tsp basil Black pepper to taste salt to taste 1 sausage, skinned and grilled if you want freshly grated Parmesan cheese

Saute the onion, pepper, carrots in butter and olive oil. Add the garlic, cook for about 10 minutes. Add the vegetables, stocks and tomato paste. Add seasonings, reduce heat and simmer for at least 15 minutes. Add the kidney beans, stewed tomatoes, simmer for another 10 minutes. Add the grilled sausage. Adjust seasoning and heat through. When serving, pass the Parmesan cheese. Serves 6 – 8

21 Pete’s Mushroom Soup Pete Shea 1 ½ lbs of mushrooms (preferably some portobellos for taste) chopped and/or sliced 1 sm bag of baby carrots 2 medium onions with skins on 1 sm head of garlic 2 tbs oil 4 tbls butter Approx 4 cups of broth (chicken or vegetable) 4oz heavy cream Salt and freshly ground pepper

Toss carrots, onions in one table spoon of oil and place on baking sheet. Place garlic head on baking sheet and drizzle with oil Roast vegetables in a 400 degree oven for 12-15 minutes until soft and lightly charred. Sauté mushrooms in butter over medium heat until soft – 7-10 minutes. Heat broth in a large soup pot. Place 1/3 of mushroom mixture in blender with one cup of broth and puree, add to soup pot. Do again with another third of mushrooms. Add final third of mushrooms to soup pot without being pureed. Remove skins from onions and squeeze roasted garlic out of head. Add onions carrots and garlic to blender, add some broth and puree. Add to soup pot. Add cream and heat through. Add salt and pepper to taste

22 Hungarian Mushroom Soup Nancy Arnosti 12 oz sliced mushrooms: a mixture of types 2 cups chopped onions 4 Tbsp oil 3 tbsp flour 1 cup milk or stock 1-2 tsp dill weed 1 Tablespoon Hungarian paprika 1 Tablespoon tamari 1 tsp salt 2 cups stock or water 2 Tbsp Fresh lemon juice ¼ cup fresh chopped parsley Fresh ground pepper Sour cream

Sauté the onions in 2 Tbsp oil; salt lightly Add mushrooms, 1 tsp dill, ½ cup stock or water, tamari, paprika. Cover and simmer 15 minutes. In saucepan, add remaining oil and whisk in the flour, cooking a few minutes. Add milk or stock substitute. Cook, stirring, over low heat for 10 minutes until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, extra dill. Garnish with sour cream and parsley.

23 Split Pea Soup Marty Boston 1 bag split peas 8 cups of water 2 medium potatoes, peeled and cubed 2 large onions, chopped 2 medium carrots, chopped 2 cups of cubed ham or turkey ham (optional) 1/2 cup chopped celery 5 teaspoons chicken bouillon granules 1 teaspoon dried marjoram 1 teaspoon poultry seasoning 1 teaspoon rubbed sage 1/2 teaspoon pepper 1/2 teaspoon dried basil 1/2 teaspoon salt (optional).

In a soup kettle combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1 1/4 to 1 1/2 hours or until peas and vegetables are tender. Makes 12 servings

24 Potato Soup Wendy Castillo

2 hard-boiled eggs 4 large or 5 medium potatoes 1 small onion diced 2 stems of celery diced 1 grated carrot Parsley 3 T. butter 2 T. flour 3 c. milk

Add all ingredients to pot. Add enough water to not quite cover the vegetables. Bring to a boil. Cover and reduce heat and simmer until vegetables are soft. In a separate sauce pan, melt 3 T. butter and stir in 2 T. flour. Then add 3 cups of milk. Bring to a boil, stirring constantly. Boil gently 1 minute. Pour sauce over vegetables. If too thick, add more milk.

25 Potato Leek Soup Sue Mazzarelli 3 tablespoons butter 2 leeks (white and pale green parts only), sliced (about 2 cups) 1 small onion, chopped 4 garlic cloves, sliced 2 tablespoons water 5-6 potatoes, unpeeled, and pureed in food processor 4 cups low-salt chicken broth or vegetable broth 2 teaspoons chopped fresh tarragon 1/2 cup whipping cream

Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream . Season soup to taste with salt and pepper.

26 Curried Pumpkin Soup Marty Boston 1 onion chopped 2 teaspoons olive oil 4 cups chicken broth 3 cups canned pumpkin 2 tablespoons lemon juice 2 teaspoons curry powder 2 teaspoons sugar 1 teaspoon salt dash of pepper 1 cup half and half cream chopped fresh parsley or toasted coconut for garnish (optional)

In a saucepan over medium heat, saute the onion in olive oil until tender. Add broth, pumpkin, lemon juice, curry powder, sugar, salt, and pepper and bring to a boil. Reduce heat, cover, simmer for 15 minutes. Stir in half and half and heat through, but do not boil. Garnish if desired. 8 servings

27 Pumpkin Soup Jean Wyeth Bell 1 pumpkin or Hubbard squash 1 tsp each: cumin, paprika, dried ginger 1 28 oz can unsweetened pumpkin puree cup light cream 1 cup chopped onion cup cherry tomatoes, thinly sliced and drained on paper towels 2 large carrots, thinly sliced 3 Tbsp thinly sliced scallions 2 Tbsp butter cup sunflower seeds, roasted and salted 5 cups good chicken broth salt and pepper to taste

Cook carrots and onion in butter. Carrots should be slightly brown and caramelized. Add 1 cup of chicken broth and the seasonings. Cook at a simmer for 20 minutes. Cool. Puree in blender. Reserve carrot puree until ready to serve.

Meanwhile, hollow out a pumpkin or Hubbard squash to use as a tureen. If necessary, cut a small slice from the bottom to stabilize it.

Then add the carrot puree to the pumpkin puree and the rest of the chicken broth in a 2 quart pan and whisk to blend. When heated, add the cream and season with salt and pepper. Just before serving, stir in the scallions, pour the soup into the hollowed pumpkin or squash (or a heated tureen) and spoon the tomato slices on top. Pass the sunflower seeds.

Note: I use more of the spices, especially cumin, than the recipe calls for – to taste of course. Makes 10 cups: serves 10 or 20 if using 6 oz hot cups.

28 Back Burner Pumpkin-Mushroom Soup Back Burner Restaurant / Betsy Wenny (Note: Betsy’s alternates in parentheses) 8 Tbsp Butter (can use oil instead) 1 lb. Sliced Mushrooms (increase to 2lbs if you like) 1 large onion, sliced ½ cup flour 2 cups pumpkin, canned (or fresh puree) 2 quarts broth, chicken or vegetable 2 cups heavy cream (1% milk or half and half works fine) 2 teaspoons honey 1-2 teaspoons curry to taste salt and pepper to taste (can try other spices: Trader Joe’s “21 Seasoning Salute” or “Simply Organic All-Purpose Seasoning” for no sodium options) Garnish (if desired): Sour Cream, Chives, Croutons

Saute mushrooms until browned in the butter. Remove mushrooms. Saute onions in the same butter until clear. Add flour – do NOT brown – cook for 4-5 minutes. Add Broth and pumpkin and bring to a boil. Add mushrooms and simmer for 20 minutes. Add the cream, honey, curry, and spices and cook an additional 10 minutes. Garnish with any (or none) of the above garnishes

29 Minnesota Wild Rice Soup Ann Upton 1/2+ cup wild rice or commercial wild rice mix 2 cups cream 2 cups milk 2 cans cream of potato soup bacon to taste 1/2 lb American Cheese

Mix together and warm slowly until the cheese has melted. The recipe is imminently flexible so adapt as you wish. I freeze it in 1 cup amounts and use it as a base for other soups.

30 Helga’s Salmon Soup Susan and Dale Frens 4 large onions, chopped I T butter 1 lb sliced fresh mushrooms 4 cups vegetable broth 1 lb canned or fresh tomatoes, chopped 1 lg. can salmon, broken into pieces salt and pepper to taste juice of 1 lemon 2 dill pickles chopped

This was made for us by a Latvian woman who gave birth to her son in a displaced person’s camp after World War II. Her son is our good friend.

Saute the onions until limp. Add the mushrooms and broth. Simmer for 10 minutes. Add the tomatoes and simmer for 10 minutes. Add salmon, simmer 10 more minutes and stir in lemon juice. Serve with bowl of pickles to be sprinkled on top. Great with a crusty bread for dipping. Serves 4 for dinner.

31 The Squash Apple Soup Nancy Arnosti Olive oil 1 medium onion in chunks 2 stalks celery cut into 2 pieces each 3.5 lbs. butternut squash peeled and cut into ½ inch chunks 6-8 cups chicken or other stock 2 tsp fennel seeds ½ tsp cinnamon ½ tsp ground cardamom 1 Bay leaf 3 McIntosh apples, peeled and cored, cut into chunks 2 Tbsp apple cider vinegar 1 Tbsp honey Kosher salt and ground pepper to taste

Heat olive oil. Add onion and celery, stirring, until light brown. Cook about 7 minutes. Add squash chunks, cook 5 minutes more. Add stock and spices. Bring to boil, reduce to simmer and cook until squash is very mushy. Add apples, cook another 15 minutes. Season with vinegar and honey. Remove bay leaf and celery. Puree or process with an emulsion blender. Season with salt and pepper.

32 Curried Butternut Squash Soup Gwynne Ormsby 1 medium butternut squash, peeled, seeded, cubed 2 medium apples, peeled, cored, quartered 7 cups water 2 tablespoons butter 1 small onion, chopped 2 large cloves garlic, pressed 2 tablespoons fresh cilantro, chopped 2 carrots, chopped 3 tablespoons curry powder 2 tablespoons ground cumin ½ cup raisins 2 cups vegetable broth 1 cup sour cream or yogurt

Place squash, apples and water in large soup pot. Cover and bring to a boil. Reduce heat and simmer. Melt butter in a skillet; add onion and garlic, and saute 5 minutes. Add cilantro, carrots, and celery. Saute 5 minutes. Add curry powder, cumin, and raisins and saute 5 minutes. Add skillet contents to squash and apples. Add broth. Cover and return to a boil. Reduce heat, and simmer 1 hour. Puree soup contents in a food processor or blender. Return to pot. Add sour cream or yogurt. Mix well. Cover and cook on low heat for 10 minutes. Do not boil. Makes six to eight servings

33 Curried Butternut Squash Soup 2 Harriet Wentz 4 Tablespoons butter 1 cup chopped onion 3 tsp curry powder 1 medium sized butternut squash 1 apple, peeled, cored and chopped 3 cups chicken stock 1 cup light cream

Melt butter in a pot. Add onions and curry powder, cook covered over low heat until onions are tender (about 10 minutes). Peel squash, scrape out the seeds and chop. When the onions are soft, pour in the chicken stock, add the squash and apple, and bring to a boil. Reduce heat and simmer until the squash is very tender, about 30 minutes.

Pour the soup through a strainer, reserving the liquid and transfer the solids to a food processor. Blend until smooth. Add one cup of the cooking stock and the cream. If it is too thick, add more stock. Season to taste with salt and white pepper. Serve with a dollop of sour cream, either hot or cold. Serves 4-6

34 Harriet’s Italian Bean and Squash Soup From Moosewood Restaurant New Classics Cookbook

1 T. olive oil 3 ½ cups finely chopped onion 6 large garlic cloves. Minced or pressed 1 celery stalk with leaves finely chopped 1 ¾ cups crushed canned tomatoes with their juice (15 oz. can or stewed tomatoes from your garden with extra parsley and basil seasoning) 1 quart vegetable broth (homemade is best) 1 tsp. dried oregano Pinch of crushed red pepper flakes 4 cups diced peeled butternut squash 3 ½ cups cooked pinto beans (two 15 oz. cans, rinsed & drained) 1 tsp. salt Coarsely ground black pepper to taste Freshly ground Pecorino cheese (optional)

In a large nonreactive soup pot, heat the oil on medium heat. Add the onions, garlic, and celery and sauté until softened, about 10 minutes. Add the crushed tomatoes, broth, oregano, and red pepper flakes and bring to a simmer. Stir in the squash and cook until tender, 10-15 minutes. Add the beans and salt and continue to cook until the beans are thoroughly heated. Add black pepper to taste.

Serve hot topped with freshly grated cheese, if desired.

35 Taco Soup Connie Eash 2 T olive oil 1 lb lean ground beef 1 large onion, chopped 1 large bell pepper, red or green, chopped 6-8 cloves garlic, crushed and minced 1 bag taco mix 1 bag ranch salad dressing mix 2 - 28 oz cans diced tomatoes with juice 4 cans beans (black, kidney, cannelloni, or mixed), rinse and drain in a colander. 1 16 oz bag frozen corn 1 10 oz jar salsa 2 cups of beef or vegetable broth Hot sauce – optional.

In large pot, cook ground beef in olive oil until browned. Add onion and pepper and cook another 5 minutes. Add garlic and cook another minute. Add taco and ranch mixes and stir thoroughly. Add tomatoes, beans, corn, salsa, and broth. Cook and stir for another 20 minutes. Add hot sauce, if desired, to taste.

36 Tortilla Soup Wendy Castillo 2 14.5-ounce cans chicken broth or 1 quart homemade chicken broth 1.5 to 2 cups diced, cooked, chicken 1 medium onion, chipped 1 4-ounce can chopped green chilies 1 T. chili powder Dash ground red pepper 1 c. broken corn tortilla chips Shredded sharp cheddar cheese 1 tomato, chopped Fresh cilantro

In a large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder and ground red pepper. Bring the soup to boiling. Reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender. Ladle the soup into individual bowls or a soup tureen. Add a small handful of the tortilla chips to each soup bowl or the entire 2 cups to the tureen. Sprinkle with the cheddar cheese and chopped tomato. Serve immediately.

37 Tuscan Bean Soup With Greens Sallie Jones 1/4 cup olive oil 1 large onion, diced 4 cloves garlic, minced 8 cups chicken stock (heated separately) 6 cups torn greens (kale, broccoli rabe or escarole) 2 can cannellini beans, drained and rinsed 1 14-oz. can diced tomatoes, including juice 3 sprigs of fresh thyme or 1 tsp. dried thyme salt and pepper to taste fresh lemon juice Parmigiano-Reggiano cheese

In a large pot, heat olive oil and cook onion until golden brown. Season with a little salt and pepper. Add garlic, stir for 30 seconds; then add torn greens. Stir frequently until wilted. Add heated chicken stock. Add beans. Add canned tomatoes. Heat soup to a simmer. Add thyme and season to taste with salt and pepper. Just before serving add juice of one small lemon and stir. Ladle into soup bowls and sprinkle with freshly grated Parmigiano-Reggiano cheese.

38 Vegetable Vegetarian Soup Dorothy Carroll 2 tablespoons olive oil 2 cloves garlic 1 large onion, diced 1/2 -1 cup chopped celery 1/2 -1 cup chopped carrots 1/2 -1 cup chopped cabbage 1/2 -1 cup Peeled and chopped potato, white and/or sweet 1/2 -1 cup chopped butternut squash, with or without the skin 1/2 cup red lentils 1/2 cup brown basmati rice uncooked 2 cups stewed tomatoes frozen green beans frozen peas frozen corn 1 tablespoon full of miso parsley basil sage salt and pepper to taste

Start with the largest pot you have. Heat olive oil in the bottom of pot. Cut up and add garlic and let them simmer. Add onion, and 2 cups of water, let simmer. Add celery, carrots, cabbage, potato, squash, lentils, rice, tomatoes, green beans, peas, and frozen corn, adding more water as you go. Add miso. Add parsley, basil, sage, salt and pepper to taste

The soup will be boiling as you add ingredients. Let it continue to cook over a low flame. I usually let mine boil gently for 3-4 hours.

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