Season For Soup!

The brisk, brilliant days of autumn are upon us and colder nights means it’s time to bring on the comfort food. Campbells advertising in my childhood formed an indelible association with hot, flavorful soups and satisfaction. I have to say, when my mom served up a bowl of chicken noodle or tomato soup with grilled cheese sandwiches – I was in heaven. But today, I’m a label reader and Campbells no longer makes my grade. Too much sodium, too few vegetables and too many ingredients I can’t pronounce. So, as a homemaker, I’m making my soups at home. The savings are ridiculous and the benefits in terms of nutrition are phenomenal – plus it still satisfies like nothing else.

In fact, as a matter of economy, I try to make two pots of soup every week during fall and winter. One I make from scratch and one is usually an amalgamation of leftovers too good to throw away. I pack lunches and a warm soup is easy to put into thermoses for the kids, makes a great meal for toddlers and even gets packed to go to work with dad. Some of my families favorite soups are:

• Butternut Squash or Pumpkin Soup
• Red Lentil Soup
• Black Bean Soup
• Creamed Potato Leek Soup

Butternut Squash or Pumpkin Soup 6 to 8 servings

• 2 tablespoons olive oil
• 4 cloves garlic
• 1 whole onion
• 2 Tbs grated ginger or 1 Tbs ginger puree (optional)
• A large butternut squash (or small pumpkin) peeled and cut into 2-in. cubes
• 1 qt vegetable or chicken broth + 2 cups water
• Salt and pepper
• 1 Tbs Curry powder (optional)
• Garnish of pan fried pumpkin seeds (optional)

Preparation: Heat olive oil in a large 5-qt. Stainless steel soup pot. Add chopped onions and garlic and cook until golden and soft. Add squash and liquids. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes. Then, if your kids aren’t squeamish about spices, try adding some ginger and curry powder. I try to keep ginger root on hand, but I also buy ginger puree which has a lot more flavor than plain powdered ginger. But use what you’ve got and experiment. Finally, puree the soup either with an immersion blender, or in a glass blender in stages using the lowest setting. Season with salt and pepper and garnish with a dollop of plain yogurt, sour cream or fresh chopped chives or pan fried pumpkin seeds in olive oil with soy sauce. Not safe for the little ones who can’t yet chew the seeds!

Red Lentil Soup 6 to 8 servings

• 2 Tbs olive oil
• 1 whole onion
• 2 cloves of garlic
• 2 sticks of celery
• 3 – 4 medium carrots
• 2 cups red lentils
• 1 qt vegie or chicken broth plus water to desired thickness.
• Salt, pepper to taste

This is a family favorite and my husband swears he could live on this soup alone. These lentils, unlike green ones, dissolve when cooked into a creamy consistency. You can add chunky white or sweet potatoes and curry powder for a variation that makes it as thick as a stew. Serve over a bowl of brown rice for a super healthy meal. If you do make the stew version, next meal you can thin it down to soup. It’s one of the simplest soups I make.

Preparation: Sautee the onion and garlic in the olive oil till golden then add diced celery and carrot cut small. Add your liquid and 2 cups red lentils. Bring to boil then simmer for about 25 minutes or until lentils are thickened. Add salt and pepper to taste and serve.

Black Bean Soup 6 to 8 servings

• 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
• 1 lb smoked ham hock or shank (optional)
• 2 bay leaves
• 5 cups water
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt

• 4 Tbsp olive oil
• 1 large yellow onion, chopped fine
• 1 large sweet potato, chopped into 1/2-inch pieces (can substitute 3 large carrots)
• 1 celery rib, chopped fine
• 1/2 teaspoon salt
• 4 medium garlic cloves, minced
• 1 Tbsp ground cumin
• 1 teaspoon chile powder
• 2 cups chicken broth or vegie stock
• 1 Tbsp molasses
• 1 red bell pepper, roughly chopped
• 3 to 4 Tbsp lime juice (can substitute lemon juice)
• Salt
• Chopped fresh cilantro
• Sour cream or whole milk yogurt

This is one of those soups that they ask for by name. Not only is it super nutritious, but the sweet potato adds a richness and the molasses and chile makes it sweet and spicy and irresistible. I like to serve this with homemade cornbread for a hearty, happy meal.

Preparation: Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 30 minutes, or until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside. If you’re vegetarian – or short on time, you can substitute 4 cans of black beans.

Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally for 20 to 30 minutes.

Remove 4 cups of the soup (about half of it) to puree until smooth and return to the pot of soup. You can use a glass blender or an immersion blender. Don’t fill your glass blender more than half way at a time and keep the lid on while blending. Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste. This soup tends to continue to thicken. If you would like it thinner, just add some water to desired consistency. Serve with garnishes.

Potato Leek Soup 6 to 8 servings

• 3 large leeks, cut lengthwise, separate, clean. Remove tough greenest tips, chop in rounds.
• 1 stalk of celery diced fine
• 3 Tbsp butter
• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 5 or 6 medium potatoes, peeled, diced into 1/2 inch pieces
• Marjoram – dash
• 2 Tbs chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Dash of Cayenne or seasoning salt with cayenne.
• Salt & Pepper to taste

This soup is another one with a creamy taste that little kids love and satisfies those crazy carb cravings with something that is actually healthy and filling. Did you know that you could live on potatoes and butter alone and actually thrive? They are chock full of vitamins and even protein and they give you a great slow burning fuel.  If I don’t have leeks I make a version of this with onions and a package of frozen spinach. When it’s blended, it turns into a cream of spinach soup that goes down easy with no complaints. A bit of crumbled bacon or grated cheese on top makes this even tastier – for the non-vegetarian amongst us.

Preparation:  Cook leeks and celery in butter in a stainless steel soup pot. Cook on low heat for 10 minutes or until softened. Add broth and chopped potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan or use your immersion blender briefly. Add marjoram, parsley, and thyme. Add some freshly ground pepper, 1-2 teaspoons salt and a few dashes of a cayenne spice blend to taste. Omit the hot pepper for babies or nursing moms.

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