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Guide to
MAKINGSOUP
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Roasted Tomato-Basil Soup Recipe
Minestrone Soup Recipe
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French Onion Soup Recipe
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Gluten-Free, Vegan, Potato/Kale/Cheese Soup Recipe
Mexican Tortilla Soup Recipe
Hilltop Cream of Chicken Soup Recipe
... 15
Hamburger Soup
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Recipes
Sweet Potato Soup Recipe
Tuscan White Bean Soup Recipe
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Homemade Chicken Noodle Soup Recipe
Cream of Asparagus Soup Recipe
Cauliflower Soup Recipe with Roasted Garlic Oil
Slow Cooker Potato Soup Recipe
Dried Corn Soup Recipe
Slow PotatoCookerSoup
• 5 chicken bouillon cubes
• 1 stalk celery, sliced
• 2 onions, chopped
• 4 cups water
3
By Jean Teller
• Pepper to taste
• 6 potatoes, pared and cut into bite-sized pieces
• 1 tablespoon parsley flakes
• 1 can (13 ounces) evaporated milk
1 In slow cooker, place potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, butter and bacon. Cover and cook on Low for 12 hours, or on High for 3 to 4 hours.
What’s better on a cold evening than a bowl of Homemade Potato Soup?
2 Stir in evaporated milk during the last hour. If desired, mash potatoes with a masher before serving. Serve topped with chopped chives.
• 1 carrot, pared and sliced
• 11⁄2 teaspoons salt
• 2 tablespoons butter
• 3 to 4 strips bacon, cooked and crumbled, optional
• Chopped chives
• 4 cups cold water, more or less as needed
• 1⁄2 teaspoon salt
SOUP
NOODLES
3 Turn dough onto floured board and knead into ball. Sprinkle additional flour on board and roll out dough to 1⁄16-inch thick. Using pizza wheel, slice dough into strips 1⁄4-inch wide, then slice again in half crosswise. Transfer noodles to wire rack and cover loosely with lint-free cloth. Let dry for 2 hours.
• 3 sprigs fresh thyme
• 2 quarts (8 cups) chicken broth
7 Add noodles to pot and cook until noodles float to top, about 5 minutes. Stir in chicken. Season with salt and pepper. Serve hot. Yields 6 servings.
• 1 scant teaspoon baking powder
1 To make noodles, combine eggs, water and milk in large bowl. Beat well with electric mixer on medium speed for 1 minute. Add salt and lard, and beat well.
• 1 tablespoon water
• 2 tablespoons olive oil
• 3 eggs
• 2 onions, chopped
• 4 sprigs fresh parsley
ChickenHomemade4NoodleSoup
• 3 ribs celery, sliced
• Salt and pepper, to taste
5 Add chicken, broth and enough cold water to cover ingredients by 2 inches. Bring to boil; skim off foam that rises to surface. Add parsley, thyme and bay leaf. Reduce heat, cover and simmer until chicken is tender, about 2 hours.
6 Remove chicken from pot and set aside to cool. Remove and discard bay leaf, parsley and thyme sprigs. Let stand for 5 minutes. Skim off fat. Pull chicken from bones; set aside.
For a slight twist, add some lard to this Homemade Chicken and Noodle Soup Recipe.
• 1 tablespoon milk
4 To make soup, heat oil in soup pot over medium heat. Add onion, carrots and celery; cook, stirring often, until softened, about 10 minutes.
• 1 chicken, cut into pieces, fat not removed (6 to 7 pounds)
• 1 tablespoon lard, melted and cooled
• 2 to 21⁄4 cups allpurpose flour
• 3 carrots, quartered and sliced
• 1 bay leaf
By Natalie K. Gould
2 In medium bowl, whisk 2 cups flour with baking powder. Gradually beat into egg mixture on low speed. With rubber spatula, stir in more flour, up to 1⁄4 cup if needed, to make stiff dough.
By Grit Magazine Staff
• 2 teaspoons all-purpose flour
2 Add the garlic, salt, and pepper and continue to cook for 1-1/2 hours, stirring less frequently and decreasing the heat to avoid burning as the onions continue to cook down. (You may wish to use a flame diffuser if your cooktop doesn’t allow low enough heat.) As the onions cook, if they brown on the bottom of the pan in places, use a spatula to scrape those appetizing brown bits into the onions because they’ll add flavor. The onions are done when they have collapsed into a thick amber-brown paste.
• 3/4 cup (180ml) white wine or sherry
TOASTS
• 1 teaspoon granulated sugar
• 1 to 2 cloves garlic, peeled and left whole, for rubbing the bread
• 4 tablespoons (2 ounces/55g) unsalted butter
French onion soup is a delicious and hearty addition to any meal.
3 Stir in the flour and cook, stirring constantly, for 1 minute. Add the wine and use a flat utensil to loosen all brown bits from the bottom and sides of the pan, stirring them into the onions. Add the stock, bring to a boil, then decrease the heat and simmer slowly for 45 minutes. Turn off the heat and add the vinegar, tasting it to get the balance right, adding a touch more vinegar, and salt and pepper, if desired.
• 6 thick slices hearty white bread, or about 18 thick-sliced pieces of baguette, well toasted
• 3 cups (255g) grated Emmenthal, Comté, or Gruyère cheese
• 1 teaspoon freshly ground black pepper, plus more if needed
4 Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set six ovenproof bowls on a baking sheet lined with parchment paper or aluminum foil.
• 2 teaspoons sea salt or kosher salt, plus more if needed
French Onion Soup
• 2 cloves garlic, peeled and minced
• 2 quarts (2l) chicken stock
SOUP
• 2-1/2 pounds (1.2kg) yellow or white onions, peeled and very thinly sliced
• 1 to 2 teaspoons sherry vinegar or balsamic vinegar, plus more if needed
5 Divide the hot soup among the bowls. Rub both sides of the toasted bread slices with the garlic. Put the toasts on the soup, then sprinkle the tops with the grated cheese. Bake the soups on the upper rack of the oven until the cheese is deeply browned, about 20 minutes. Alternatively, if your bowls can withstand the heat, you can set the cheese-topped soups under a hot broiler, cooking them until the cheese is melted and starting to brown. Serve immediately.
5
1 Melt the butter in a large pot or Dutch oven over medium heat. Add the onions and sugar and cook for 20 minutes, stirring occasionally, until soft and translucent.
• Freshly ground black pepper to taste
6
4 Add the stock, scraping up any browned bits on the bottom of the pot. Bring to a boil, lower the heat to a simmer, and cook until the cauliflower is very tender, about 5 minutes.
• 5 cups/455 g small cauliflower florets (from 1 small head)
• 2 teaspoons coarsely chopped fresh sage leaves
• 3 tablespoons organic extra-virgin olive oil
5 Working in batches if necessary, transfer the soup to a blender or food processor, or use an immersion blender, and puree (be careful — the mixture will be hot), scraping down the bowl or jar as necessary.
• Fine sea salt to taste
3 Stir in the onion, garlic, oregano, and sage and cook, stirring occasionally, until the onion is very tender and the entire mixture is beginning to brown, 8 to 10 minutes.
• 1 large yellow onion, cut into 1⁄4-inch/0.65 cm dice
• 3 tablespoons roasted garlic oil
2 Add the cauliflower and cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
• 2 teaspoons coarsely chopped fresh oregano leaves
6 Reheat the soup if necessary and add salt and pepper to taste. Serve hot, drizzled with the garlic oil.
Cauliflower Soup with Roasted Garlic Oil
By Jared Koch with Jill Silverman Hough
• 4 cups/950 mL organic reduced-sodium chicken or vegetable stock
This flavorful, luscious, dairy-free cauliflower soup recipe is sure to satisfy. Topped with roasted garlic oil, it will be a hearty soup most everyone can enjoy.
• 8 garlic cloves, minced
1 In a large saucepan or small stockpot over medium heat, heat the olive oil.
Hamburger7 Soup
• 1 cup sliced celery
1 In large skillet over medium-high heat, brown ground beef for 6 to 8 minutes, or until no longer pink, stirring to break up meat. Drain well.
• 1 tablespoon soy sauce
• 1 pound lean ground beef
By Jean Teller
• 1 can (14 ounces) diced tomatoes, undrained
A pot full of Hamburger Soup will warm up any Friday night gathering.
3 Stir in macaroni and Parmesan cheese. Cover and cook on High for 15 to 30 minutes, or until heated through. Sprinkle with parsley just before serving.
• 1⁄4 teaspoon black pepper
• 1 package (1 ounce) dry onion soup mix
• 1 package (1 ounce) Italian salad dressing mix
• 3 cups boiling water
• 2 tablespoons chopped fresh parsley
• 1⁄4 teaspoon seasoned salt
• 2 cups cooked and drained macaroni
• 1⁄4 cup grated Parmesan cheese
2 In slow cooker, place carrots and celery. Top with beef, soup mix, salad dressing mix, seasoned salt and pepper. Add water, tomatoes with juice, tomato sauce and soy sauce; mix well. Cover and cook on Low for 6 to 8 hours.
• 1 cup thinly sliced carrots
• 1 can (8 ounces) tomato sauce
Tomato-BasilRoasted8Soup
4 Add evaporated milk, basil, salt and pepper. Cook on High for an additional 30 minutes, or until hot. Yields 6 servings.
• 1⁄4 teaspoon ground allspice
• 1 can (5 ounces) evaporated milk
• 1 medium onion, finely chopped
2 Line baking sheet with foil and spray with nonstick cooking spray. Arrange tomatoes on foil in a single layer. Sprinkle with brown sugar and top with onion. Bake for 25 to 30 minutes, or until tomatoes look dry and light brown. Let tomatoes cool slightly, then chop finely.
Homemade soup is always best, and what better way to enjoy it than with a slight twist on this classic?
1 Heat oven to 450°F.
• 21⁄2 tablespoons packed dark brown sugar
• Salt and black pepper to taste
• 2 cans (28 ounces each) peeled whole tomatoes, drained, liquid reserved
3 Place tomato mixture, 3 cups reserved tomato liquid, broth, tomato paste and allspice in slow cooker. Mix well. Cover and cook on Low for 8 hours or on High for 4 hours.
• 1⁄4 cup shredded fresh basil (about 10 large leaves)
• 3 tablespoons tomato paste
By Jean Teller
• 3 cups chicken broth
1 tablespoon dehydrated garden peas
1 tablespoon chicken or vegetable bouillon powder Store this mix in a zip-close bag, or layer in a Mason jar to make an attractive gift.
2 Combine remaining ingredients in a small zip-close bag. Seal bag, and place on top of soup mixture.
•
1 cup cooked and dehydrated kidney beans
1⁄3 cup uncooked elbow macaroni
• 1
•
•
2 teaspoons onion powder
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1 teaspoon salt
1 Layer kidney beans, macaroni, peas, tomatoes, carrots, and onion in a pint Mason jar.
By Renee Pottle
•
1 teaspoon dried basil
Minestrone9 Soup
1 teaspoon dried rosemary
•
•
1 tablespoon dehydrated tomatoes
1 tablespoon dehydrated carrots
•
3 To prepare, add all ingredients to a large saucepan with 6 cups water. Bring to a boil. Reduce heat, and simmer for 15 to 20 minutes, or until beans and macaroni are tender. Add more water if desired. Serve topped with grated cheese.
•
•
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2 teaspoons brown sugar
tablespoon dehydrated onion
Warm up on crisp days with this Cream of Asparagus Soup Recipe.
Once purée is smooth, add cream, lemon juice, and a bit of salt. Don’t be afraid to take your time with this; only you know what your taste buds will like. Serve with a few lightly steamed asparagus tips, croutons, Parmesan cheese, or anything else you like.
Once onions are ready, add asparagus ends and chicken stock to pot. Increase heat to medium-high and bring to a quick boil. Reduce heat back to medium-low and simmer for about 45 minutes, or until woody ends are tender.
• 2 tablespoons olive oil
• Kosher salt, to taste
With an immersion blender or food processor, purée the mixture until as smooth as you can get it. Because no amount of heat can take away all the toughness of the asparagus ends, straining the purée through a sieve is necessary. This may take a bit of elbow grease, depending on the fineness of your sieve, but you should be able to push all that delicious liquid through with a rubber spatula, leaving behind only the stringy asparagus pulp. This is slow food at its finest.
By Sarah Sinning
Place large saucepot over medium heat. Add oil, onion, and a pinch of salt. Stir to combine. Once onions begin to sizzle and steam, reduce heat to medium-low and allow to caramelize for about an hour, or until nice and golden brown. This is a fairly slow process, but the flavor that develops is unmatched and definitely worth it. Stir periodically throughout the hour to keep onions moist, adding additional oil and adjusting heat if necessary.
Cream10 AsparagusofSoup
• Woody ends from about 60 similarly sized asparagus stalks (roughly 2 bunches), cut into 1- to 2-inch pieces
• 6 cups of good-quality chicken stock (homemade is best)
• 1 large onion, thinly sliced
• 1⁄4 cup heavy whipping cream
• Juice from 1⁄2 lemon
• 2 teaspoons of salt (adjust to taste)
4 Cut peeled potatoes in approximately one-inch cubes and add to pan. Brown them briefly on all sides.
7 Mash in the tomatoes and peanut butter.
• 2 medium-sized sweet potatoes
1 Cover bottom of large saucepan with olive oil.
8 Add salt and chipotle sauce. Cook on low heat for 1⁄2 hour, and then adjust seasoning to taste.
6 Allow the water to remain in the pot while you mash the potato mixture with a potato masher or an electric blender-wand. Allow some small chunks to remain.
3 Add diced garlic to onions and sauté briefly.
2 Dice onion and sauté in hot oil until translucent.
Sweet11PotatoSoupRecipe
• 1 onion
5 Add just enough water to cover these ingredients, then bring the water to a boil. Turn the heat down to a simmer for about forty minutes, or until the potatoes can be easily pierced with a fork.
• 2 to 3 cloves garlic
• 1⁄2 quart of home-canned tomatoes or one can of chunk-size tomatoes
• 1⁄2 cup chunky peanut butter (increase up to one cup to taste)
• 2 medium-sized Gold Yukon potatoes
By Grit Magazine Staff
• 1 tablespoon chipotle sauce (adjust to taste)
The chipotle sauce adds a smoky flavor while the peanut butter hints of Africa. Whatever its ethnicity, you’ll find that the heat balances the sweet in this delicious and nutritious fall and winter soup recipe.
• 1⁄4 pound lean salt pork
1 Soak corn overnight in enough salt water to cover.
4 Add corn; then add milk and heat until good and hot. An old-time recipe.
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2 In the morning, simmer corn in that same water until kernels are tender, adding a little water if needed.
Dried Corn Soup
By Terri Schlichenmeyer
• 2 cups dried corn
3 Dice salt pork and fry in skillet until golden brown. Add onions and pepper.
• 2 medium onions, chopped fine
• Pepper, to taste
• 1 quart milk
Hearty corn soup adds dimension to a meal as either an appetizer or an entrée.
• 3 bay leaves, fresh or dried
• 1⁄8 teaspoon ground nutmeg
• 1 tablespoon chopped fresh sweet marjoram or 1 teaspoon dried
By Madalene Hill and Gwen Barclay
Note: This soup freezes well. If preparing for the freezer, don’t add rice; cooked rice can be added later as you reheat it.
• 11⁄2 teaspoons chopped fresh sage or 3⁄4 teaspoon dried
• 3 cups milk
• 1 cup heavy cream
• 4 cups water
• 1 cup sliced celery
• 1⁄2 teaspoon powdered turmeric to 1 cup cooked white rice
• Additional chopped fresh parsley, for garnish
• 11⁄2 teaspoons chopped fresh thyme or 3⁄4 teaspoon dried
This hilltop cream of chicken soup recipe will warm you during the cold winter months.
In large saucepan, melt butter and blend in flour. Cook until bubbling; gradually pour in milk, stirring constantly. Add cream, nutmeg and turmeric. Continue cooking over medium heat until thickened and smooth; stir constantly to keep mixture from sticking. Slowly add cream mixture to broth and vegetables, mixing well. Add cooked rice, salt, pepper and cut-up chicken meat. Cook over low heat to simmering, stirring often. Add more milk and/or cream if soup becomes too thick. Garnish with chopped parsley to serve.
• 1 tablespoon chopped fresh parsley
In large, heavy pan (not a tall, deep stock pot), place chicken pieces, water, vegetables, sweet marjoram, sage, thyme, parsley and bay leaves and bring to a boil. Cover, reduce heat, and simmer until chicken is tender, adding more water as needed to keep ingredients covered by about 2 inches. Remove chicken from pan. Cool until it can be handled; remove skin and bones and cut meat into bite-size pieces.
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• 1 large onion, chopped
• 1⁄2 cup butter or margarine
• 1⁄2 cup all-purpose flour
• Salt and freshly ground white pepper, to taste
• 1 chicken, 21⁄2 to 3 pounds, cut into serving pieces
• 1⁄2 cup shredded carrot
Hilltop Cream of Chicken Soup
8 Press on solids to extract as much liquid as possible, then discard. Straining makes for a thin, bright, flavorful broth. Season with salt and pepper.
7 Peel roasted garlic. Add garlic, onions, tomatoes, and roasting juices into blender with chile. Add 2 cups (500 mL) water, blend until smooth, then pass blended mixture through a medium sieve into a large pot.
9 Add 4 more cups (1 L) water to broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer gently for 10 minutes.
• 1 teaspoon dried oregano, preferably Mexican
SOUP
• 2 tablespoon olive oil
2 Ladle hot soup into bowls and garnish with a generous scoop of avocado cubes, a heap of tortilla strips, several radish slices, and some cilantro leaves.
SOUP
4 Lower oven temperature to 400 F (200 C) before baking tortilla strips.
• 6 oz (175 g) queso fresco or silken tofu, cubed
• 1 teaspoon sea salt
TORTILLA STRIPS
3 Add tortilla strips to a mixing bowl. Slowly drizzle in olive oil while tossing strips. Sprinkle salt on tortillas and toss to combine.
• 1⁄3 cup (80 mL) lime juice (about 5 limes)
5 On a dry griddle on medium heat, toast—but do not burn—dried chiles for 1 minute on each side. Put chiles in a bowl and cover with boiling water. Use a small plate to keep chiles submerged for 30 minutes.
• 2-3 ears of corn, to make 2 cups (500 mL) kernels (fresh if in season, otherwise frozen)
• 3 radishes, thinly sliced
By Terri Schlichenmeyer
Mexican Tortilla Soup
6 Drain chiles, reserving soaking liquid. Remove stems and seeds and put chiles in blender with 1 cup (250 mL) soaking liquid. Blend until smooth.
• 3 medium zucchinis, diced
1 Preheat oven to 400 degrees F (200 C).
• 4 large ripe red tomatoes, cored and quartered
• 5 corn tortillas
• 1 bunch cilantro, including stems, chopped (reserve 2 tablespoon leaves for garnish)
• 1 tablespoon olive oil
• sea salt and freshly ground black pepper, to taste
Hearty corn soup adds dimension to a meal as either an appetizer or an entrée.
4 Spread strips over a cookie sheet and bake for 15 minutes, turning strips after 8 minutes. Set aside.
10 Add zucchinis, corn, cilantro, salt, and pepper and continue to simmer for another 10 minutes, or until zucchini is crisp-tender.
• 1 large white onion, peeled and quartered
• 2 dried guajillo chiles
• 2 tablespoon cilantro leaves
GARNISH
• salt, to taste, for tortillas
2 Cut tortillas in half, then crosswise into 1⁄4-inch (6-mm) strips.
SERVE
14
• 1⁄4 teaspoon white pepper
1 Preheat oven to 450 degrees F (230 C).
• 1 dried pasilla chile
2 Place onions, tomatoes, and unpeeled garlic in a baking dish. Toss with olive oil, oregano and salt.
• 4 unpeeled garlic cloves
TORTILLA STRIPS
• 1⁄4 teaspoon sea salt
3 Roast for 45 minutes, tossing every 15 minutes. Onions and tomatoes should be black around the edges.
1 Add lime juice to soup just before serving. To serve, place 2–3 cubes queso fresco or tofu in each bowl.
• 2 avocados, peeled, seeded, cubed
• 1 package Diaya cheese (sharp cheddar slices)
• 4 medium potatoes (organic) – sliced small (keep skins on)
• 1 cup water
• 11⁄2 cups almond or hemp milk
1 Slice potatoes as small as possible, and boil to softness of your preference.
3 Chop or tear the kale into small, bite-sized pieces, mix with the water, and add to the milk and potatoes.
• 3 leafs organic kale
By Liberty V Justice
Try this recipe for the most delicious (yet still healthy) soup you’ve ever had. No gluten, no GMOs, and completely vegan!
2 Add your almond or hemp milk.
5 Start adding Diaya cheese, two slices every 10-15 minutes (when one group has melted, add the next two).
6 Smile! You just ate the most delicious, healthy soup you’ve ever made!
Gluten-Free,15 Potato/Kale/CheeseVegan,Soup
4 Cook for 11⁄2 to 2 hours, until potatoes or kale are tender.
1 Ladle the soup into bowls and sprinkle with the Parmesan cheese. This keeps for up to three days in the refrigerator (the flavor is even better on day three).
• 11⁄2 tablespoons fresh thyme leaves
•
1 Drain the beans in a colander. Remove the carrot, celery, and onion, then rinse and drain the beans again. Rinse out the cooking pot. Pour the beans back into the pot and fill with enough water to cover the beans by 2 inches. Cover, bring to a simmer, then uncover and simmer for 1 hour. Drain and rinse the beans and return them to the cooking pot.
• 2 zucchini, trimmed and cut into 1-inch pieces
1 Add the chicken broth. Cover and bring to a gentle simmer, then uncover and simmer for 1 hour (or, if using canned beans, simmer just 15 minutes), then mash slightly with a potato masher or with an immersion blender — just enough to leave half of the vegetables whole and the soup chunky.
• Kosher or sea salt, to taste
• 4 celery stalks
1 Chop the remaining carrots, onion, and celery stalks into small pieces, mince or press the garlic, and cut the potato into 1-inch cubes. Add the vegetables to the beans.
• 12 ounces dried navy or cannellini beans (or 3 [15-ounce] cans cannellini beans, rinsed and drained)
• Parmesan cheese, to taste
• 1⁄2 teaspoon red pepper flakes
• 2 medium tomatoes, chopped
• 3 medium carrots, divided
• 2 large red-skinned potatoes
• 5 garlic cloves
Mangiafagioli is a common term referring to people from Tuscany, Italy. The term means “bean eaters,” and indeed they are.
3 cups baby spinach, well washed
1 Add the zucchini, spinach, tomatoes, red pepper flakes, thyme, and rosemary. Cover the pot and bring the soup to a simmer. Remove the cover and simmer gently for 20 minutes. Taste and season with salt, if desired.
1 Pick through the dried beans and remove any broken beans or small pebbles (beans are mechanically harvested and sometimes carry along debris). Place the beans in an 8-quart (or very large) pot and cover with water by 3 inches. Toss in 1 of the carrots, 1 of the onions, and 2 of the celery stalks. Cover the pot and bring the liquid to a boil over medium-high heat. Uncover the pot, stir, and continue to boil for 2 minutes. Cover the pot and turn off the heat. Allow the beans to sit in the hot liquid undisturbed for 1 hour.
TuscanWhiteBeanSoup
• 12 cups chicken broth (or vegetable broth to make this vegetarian)
By Grit Magazine Staff
16
• 2 medium onions, peeled
• 1⁄2 tablespoon roughly chopped fresh rosemary leaves
