Savor and share: Soup

There is something comforting about soup, especially during this season of short days and chilly nights. So spoon us up some soup recipes for the Recipe Box of Dec. 6.

Post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.) Remember potato recipes for Nov. 29.  On Dec. 13, we will bring you our holiday cookie guide. And it’s not too early to think about egg recipes for Dec. 20.

Categories: Reader favorites
Joe Stalvey

2 Responses

  1. eileen fischer says:

    With cold weather comes an appetite for hot soup. Here are some favorites from readers.

    From Louise Caterson of Stratford, this week’s cookbook winner:
    Vegetable Bean Soup
    6 ounces bacon, chopped
    1 diced onion
    2 celery stalks, diced
    2 small carrots, diced
    2 zucchini, diced
    1 garlic clove, finely chopped
    1 (14-ounce) can chopped tomatoes, undrained
    2 (15-ounce) cans Great Northern beans, drained and rinsed
    3 cups chicken broth
    1/2 teaspoon salt
    Coarsely ground black pepper, to taste
    6 cups fresh spinach, chopped
    1/4 cup grated Parmigiano reggiano cheese
    Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrots and cook 5 minutes. Add zucchini and garlic; cook 3 minutes. Add tomatoes, beans, broth, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Stir in spinach. Top with grated cheese and serve.

    From Margaret Taylor of Milford:
    Beef Vegetable Soup
    Serves 6 to 8
    2 pounds beef short ribs with bones
    5 cups water
    1 (14 1/2-ounce) can diced tomatoes, undrained
    1 medium onion, chopped
    1 to 1 1/2 teaspoons salt
    1/8 teaspoon pepper
    1 cup sliced carrots
    1 cup sliced celery
    1 cup corn, cut off cob, or use frozen or canned
    1/2 cup sliced mushrooms
    1/2 cup peas, fresh or frozen
    1 cup chopped cabbage
    2/3 cup quick-cooking pearl barley
    1/4 cup minced parsley
    In a soup pot, combine ribs, water, tomatoes, onions, salt, pepper and bring to a boil over medium heat. Reduce heat, cover and simmer for 1 1/2 to 2 hours or until meat is tender. Remove ribs and cool. Skim fat from pot. Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery, corn, mushrooms, peas and cabbage. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Add barley, return to a boil. Reduce heat, cover and cook 10 to 15 minutes or until barley and vegetables are tender. Add parsley. If liquid becomes too thick add 1 can of beef broth. Serve hot.

    From Mildred Cogliandro of Riverside:
    Sausage and Escarole Soup
    Serves 6
    3/4 pound sweet Italian sausage, casings removed
    1/2 large onion, diced
    3 carrots, peeled and diced
    2 cloves garlic, sliced
    1/4 teaspoon red pepper flakes
    1 head escarole (about 1 pound), trimmed, chopped and rinsed
    1 (48-ounce) can light, fat-free chicken broth
    1 (15-ounce) can cannellini beans, drained and rinsed
    Parmesan cheese for serving
    Heat a large pot (not a nonstick pot) over medium-high heat. Crumble in sausage. Cook, stirring, for 5 minutes until browned, breaking apart large pieces with a wooden spoon. Remove to a plate with a slotted spoon. Reduce heat to medium. Add onion and carrots. Cook 5 minutes. Stir in garlic, red pepper flakes and escarole. Cook, stirring, for 2 minutes. Pour in chicken broth and bring to a simmer over high heat. Reduce heat to a simmer; cook 20 minutes. Return sausage to pot along with beans. Heat through. Serve sprinkled with Parmesan cheese, if desired.

    From Mildred Cogliandro of Riverside:
    Beef and Barley Soup
    Serves 6
    1 tablespoon vegetable oil
    1 pound beef stew meat diced into small pieces
    1 (32-ounce can) beef stock
    1 carrot, diced
    1 medium onion, diced
    1 stalk celery, diced
    3/4 cup pearl barley
    1/2 teaspoon thyme
    1 (14 1/2-ounce) can diced tomatoes
    Salt and pepper, to taste
    Add oil to a skillet. Sear diced meat in pan. Add beef stock to pan and stir. Add reminder of ingredients. Simmer one to two hours until barley is softened. Season to taste.

    From Mary Ann Arlio of Trumbull:
    Mushroom and Wild Rice Soup
    Makes 12 servings
    2 1/2 cups water
    1 ounce dried porcini mushrooms
    1 ounce dried shitake mushrooms
    3 tablespoons butter
    1 small onion, diced
    1/2 pound sliced white mushrooms
    1/2 pound sliced baby portobello mushrooms
    3 cloves garlic, minced
    4 cups chicken broth
    1 (6-ounce) package long grain wild rice mix
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/2 cup cold water
    4 teaspoons corn starch
    1 cup heavy whipping cream
    In small saucepan bring water to boil. Add dried mushrooms. Remove from heat. Let stand for 30 minutes. Using a slotted spoon, remove mushrooms. Rinse. Trim and discard stems from shitakes. Chop mushrooms. Strain soaking liquid through a fine mesh strainer. Reserve mushrooms and liquid. In a large stock pot, heat butter over medium heat. Add onion. Cook and stir until tender. Add all mushrooms, then cook and stir until tender. Add garlic and cook for 1 minute. Stir in broth, rice mix with seasoning packet and reserved liquid. Add salt and pepper. Bring to a boil. Reduce heat, cover and simmer 25 minutes. In a small bowl, mix water and corn starch until smooth. Stir into soup. Bring to a boil, stirring for 2 minutes or until thickened. Stir in cream. Serve.

  2. Roasted Chicken Vegetable Soup

    Serves 4

    4 Skinless and Boneless Chicken Breasts
    2 Leeks-white parts only – Chopped
    2 Cloves Garlic Chopped
    3 Carrots Chopped
    2 Ribs Celery Chopped
    1 14.5 Ounce Can Petite Diced Tomatoes
    1 Cup Dried Pasta Noodles, such as Soup Rings
    2 – 32 ounces boxes Chicken Stock
    Salt to taste
    Pepper to taste
    Dried Thyme
    2 Tablespoons Olive Oil

    Preheat oven to 350 degrees. Place chicken on cookie sheet. Drizzle chicken with olive oil. Sprinkle with salt, pepper, and dried thyme. Cover with loosely with tinfoil. Roast chicken for about 15 minutes. Set aside to let cool. Meanwhile, place large soup pot on stovetop on medium heat. Drizzle olive oil to cover bottom of pan. Add leeks, carrots, celery and garlic. Let soften slightly for about 5 minutes. Add broth and bring to boil. Add tomatoes. Shred chicken with your hands and add to broth. Add noodles and salt and pepper to taste. Cook until noodles are done.