Souper Soups

Souper Soups

Warm up with cozy bowls of comfort

By Ann Foster Thelen

A perfect bowl of soup on a cold or snowy day is like an instant hug for the mind and soul. With warm broth and a flavorful blend of herbs and spices, soups make the ideal comfort food. These cozy, dreamy soups are packed with healthy proteins and a bounty of colorful vegetables, which are sure to brighten the dreariest of winter days. Knowing that Iowa’s farmers had a hand in creating these wholesome foods makes every spoonful something to sip, savor and celebrate.

Photo and recipe credit: Iowa Beef Industry Council

Tuscan Beef Meatball and White Bean Soup

Meatballs

• 1 pound ground beef (80% lean or leaner)

• 1/2 cup minced onion

• 1/3 cup seasoned dry breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 egg, beaten

• 2 tablespoons chopped fresh parsley leaves

• 1 teaspoon minced garlic

• 1/2 teaspoon salt

Soup

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 medium carrots, diced

• 2 tablespoons minced garlic

• 8 cups beef broth

• 1 Parmesan cheese rind (3 to 4 inches)

• 2 small sprigs fresh rosemary

• 2 small sprigs fresh thyme

• 1 cup dry farro

• 2 cans (15 ounces each) cannellini beans, drained and rinsed

• 2 cups fresh chopped kale, ribs removed

Serving Suggestion

• 1/2 French baguette, cut into 16 slices, ¼-inch thick

• 1/3 cup finely grated Parmesan cheese, additional for garnish

Combine all meatball ingredients in large bowl; mixing lightly but thoroughly. Roll beef mixture into 48 small meatballs, about 1/2-ounce each. Cover and refrigerate.

Preheat oven to 350 degrees F. Place baguette slices on shallow-rimmed baking sheet. Sprinkle slices with Parmesan cheese. Bake 8 to 9 minutes until cheese is melted and begins to brown. Set aside to cool.

Heat oil in 5-quart stockpot over medium heat until hot. Add onion, carrots and garlic; cook 5 minutes or until vegetables are soft. Add broth, rind, rosemary and thyme and bring to a boil. Gently add prepared meatballs, farro and beans to stockpot. Reduce heat to simmer; cook 20 to 25 minutes or until farro is soft and meatballs are cooked through, stirring occasionally. Remove herb sprigs and rind. Skim fat, if desired. Stir in kale and cook 5 minutes. Season with salt and pepper, as desired. Serve with Parmesan baguette slices and additional Parmesan cheese, as desired.

Photo and recipe credit: Iowa Pork Producers Association

Sausage Tortellini Soup

• 1 pound ground Italian sausage

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 28 ounces crushed tomatoes with basil and herbs

• 32 ounces chicken broth

• 10 ounces refrigerated cheese-filled tortellini

• 3 cups fresh spinach

• 2/3 cup heavy cream

• salt and pepper

Brown sausage. Stir in onion powder, garlic powder, tomatoes with its juices and chicken broth. Bring mixture to a boil. Stir in tortellini; let boil for 5 minutes.

Stir in the spinach and heavy cream. Season with salt and pepper, if desired.

Photo and recipe credit: Iowa Egg Council

Shrimp Ramen Noodle Soup

• 2 tablespoons olive oil, divided

• 1 1/2 pounds shrimp, peeled and deveined

• 1/2 cup onions, chopped

• 3/4 cup carrots, chopped

• 3/4 cup red bell peppers, chopped

• 2 cups bok choy, cut into 1-inch pieces

• 2 teaspoons fresh ginger, grated

• 4 cloves garlic, minced

• 6 cups low-sodium vegetable broth

• 1 tablespoon sriracha

• 3 tablespoons tamari

• 2 tablespoons brown sugar

• 2 tablespoons lime juice

• 3 (3-ounce) packages ramen, seasoning packets discarded

• 4 large soft-boiled eggs

• fresh cilantro

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add shrimp and season with salt and pepper. Cook 1-2 minutes on each side, until firm and pink. Set aside.

In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add onions, carrots, peppers and bok choy. Cook 3-4 minutes, then add ginger and garlic.

Add broth, sriracha, tamari, brown sugar and lime juice. Stir until combined and bring to a boil. Reduce heat and allow to simmer 8 minutes.

Add the ramen noodles and shrimp. Cook for 2-3 minutes, until noodles are tender. Garnish with eggs and fresh cilantro.

Photo and recipe credit: The Soyfoods Council

Cuban Black Soybean Soup

• 2 tablespoons olive oil

• 1 cup onion, diced

• 1/4 cup green pepper, diced

• 1/4 cup celery, diced

• 1 cup smoked ham, diced

• 2 cloves garlic, minced

• 2 (15-ounce) cans black soybeans, not drained

• 1/2 teaspoon red pepper flakes

• 1/4 teaspoon ground cumin

• 2 pinches dried oregano

• 3 cups low-sodium beef broth

• 1 teaspoon salt

In large saucepan over mediumhigh heat, heat oil. Add ham, onion, green pepper and celery. Cook, stirring frequently, until vegetables are almost tender, about 3-5 minutes. Add garlic and cook another minute. Add remaining ingredients. Heat to boiling, then reduce to a simmer and cook 45 minutes. (If soup gets too thick, add more water or broth as needed.)

Turkey and Sweet Potato Chili

• 1 pound ground turkey

• 1 medium onion, diced

• 4 cloves garlic, minced

• 2 tablespoons olive oil

• 1 medium sweet potato, peeled and diced into 1/2-inch pieces

• 1 large red bell pepper, cored and diced

• 2 tablespoons tomato paste

• 1 teaspoon cumin

• 1 tablespoon chili powder

• 1/2 teaspoon oregano

• 28 ounces crushed tomatoes

• 1 (15-ounce) can black beans

• 1 (15-ounce) can kidney beans

• 1 1/2 cups water

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 cup fresh cilantro, torn

Heat olive oil in a Dutch oven over medium-high heat until just smoking.

Add onion and sweet potato and cover. Cook over medium-high heat until vegetables are softened. Once softened, add pepper and stir in tomato paste, garlic, cumin, chili powder and oregano.

Add ground turkey, breaking it up with a wooden spoon and cook until lightly browned. Stir in crushed tomatoes, black beans, kidney beans and water. Allow the chili to simmer for about 40 minutes.

Season with salt and pepper; garnish with cilantro and green onions.

To serve, top each bowl of chili with sour cream, grated cheddar cheese and tortilla chips.

Recipe credit: Iowa Turkey Federation