Soup Recipes

Image of Bar

Bountiful Black Bean Soup

1 lb dried black beans
4 quart chicken stock
1 bunch (8 oz) celery w/ leaves, chopped
1 lb carrots, peeled and chopped
2 medium (4 oz) onions, chopped
1 single (3 oz) grated zest of 1 large lemon
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1 fruit lemon, sliced

Place beans in large saucepan. Add enough water to cover beans by 1 inch. Bring to boil over high heat. Boil 1 minute. Remove pan from heat; cover tightly and let stand 1 hour. (Or soak beans overnight in large bowl with enough cold water to cover by 1 inch.) Drain. Combine beans in 5-quart Dutch oven or soup kettle with chicken broth, celery, carrots, onions, and lemon zest. Bring to boil over high heat. Reduce heat to low and simmer, uncovered, until liquid is just below surface of beans and ingredients are very tender, 2 1/2 to 3 hours. Using slotted spoon, transfer soup solids in batches to food processor and puree. Transfer puree to large bowl and add cooking liquid. (Or puree solids and liquids together in blender. Or force soup through coarse sieve or pass it through food mill, discarding skins.) Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook over medium heat, stirring constantly, until heated through. Place lemon quarter in bottom of each bowl. Pour in soup and serve immediately. Makes about 3 quarts of 10-12 servings.

Lentil Soup - Crescenti Style

1 1/2 lb beef shanks or beef neck bones
3 carrots -- peeled and chopped
3 medium potatoes -- peeled and chopped
1 large onion -- peeled and chopped
3 stalks celery with tops -- chopped
3 tomatoes -- chopped
1/8 teaspoon marjoram
5 cup water
5 beef bouillon cubes -- crumbled
1/2 lb lentils
1 teaspoon salt
1/4 teaspoon pepper
2 zucchini -- chopped
1/2 head cabbage -- shredded

In slow-cooking pot, combine beef with carrots, potatoes, onion, celery, tomatoes, marjoram, water, bouillon cubes, lentils, salt, and pepper. Cover and cook on low for 9 to 10 hours or until lentils are tender. Remove beef boness from pot; cut off meat and return to pot. Turn control to high. Add zucchini and cabbage. Cover pot and cook on high for 30 to 45 minutes or until vegetables are tender. This is a thick, hearty soup, similar to a stew. Serves 8.

Cabbage And Kielbasa Soup

2 teaspoon canola oil
1 cup chopped onions
1 cup thinly sliced carrots
1 cup potatoes; diced
1/4 lb kielbasa; sliced/quartered
19 oz canned tomatoes; undrained/chopped
4 cup shredded cabbage
2 1/2 cup beef stock; hot
1/4 cup chopped fresh parsley
1 tablespoon sugar
1/2 teaspoon paprika
1/2 teaspoon pepper

In large heavy saucepan, heat oil over medium heat; cook onions, carrots, potatoes and kielbasa for 5 minutes or until onions are soften. Stir in tomatoes, cabbage, beef stock, parsley, sugar, paprika and pepper; cover and bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until vegetables are tender.

Enoki Soup

4 cup low-sodium beef bouillon
1 small carrot, thinly sliced
1 inner stalk of celery,
1 chopped
1/2 small bay leave
1 teaspoon dried mint
1 tablespoon sugar
2 cup red wine
1 quart very ripe strawberries hulled
16 enoki mushrooms, trimmed and washed

In a saucepan, combine first seven ingredients. Bring to a boil, then simmer partially covered, for 20 minutes. Cool and strain the stock, discarding the vegetables. In a food proicessor, combine strawberries and one cup of stock. Puree. Mix puree with remaining stock. Chill two hours. Float four mushroms in each bowl.

Very Simple Mushroom Soup

Given that the cold season is here, I thought I would post a recipe for wild mushroom soup. This might work with regular mushrooms but I've only made them with fresh wild ones. Boletes aka the Porcini to be exact. If you can get them, they make a simply sublime soup. This recipe is from Joe's Book of Mushroom Cookery. Clean mushrooms well. Barely cover with water in a saucepan. Turn the heat on and cover the pot with a tight fitting lid. When the water comes to a boil, turn it down to a simmer for 10 minutes. The mushrooms will have given off their liquid and literally made their own soup. For every 2 cups of liquid, add 1 tsp each of salt and sugar and 1 tbl soy sauce. Add 4-5 scallions, sliced thin and 1/3 cup shoestring potatoes. The soup is finished when the potatoes are cooked.

The Icons below will guide you to the other Soup Recipe Pages

Page Icon Page Icon Page Icon
Home Icon E-Mail Icon

 Date & Inn Image