Making soup with Mama!

1. Mid-Winter Mixed Legume Soup

Saute 1 onion finely chopped, 2 T. minced garlic, 1 chopped red pepper, 1 small container fresh mushroom chopped in 3T. olive oil.

Add two 29 oz.cans of whole tomatoes cut in chunks, 1 T. oregano, 1 T. basil, 1 heaping T. chili powder, 1-2 T. salt, black pepper liberally sprinkled. Cook thoroughly until tomatoes are broken up (5 minutes on medium high).

Add 18 cups water, 5 cups washed mixed beans and peas and lentils, 2 T. beef soup base or bouillon, 1/3 cup lemon juice. Bring to boil for 2-3 minutes. Turn to medium high heat and continue simmering. Cook for 6-7 hours or until beans are tender (varies depending on type of bean used.) Yummy and complete with whole wheat bread!

This is obviously a large recipe. Cut in half for a reasonably large family, in quarter for a smaller family. This fed my crowd (probably 10-12 at the table that night) once with generous leftovers!***


2. Favorite Creamy Tomato Soup
Saute 1/2 onion finely grated, 2 T. minced garlic in 4 T. butter until tender but not browned

Add 75 oz. canned tomato sauce or diced tomatoes (whatever your preference — I like a combination), 20 oz. chicken broth (2 1/2 cups), 12 oz. heavy cream (1 1/2 cups), 12 oz. milk (1 1/2 cups), 1 small can tomato paste. Salt and pepper to taste.

Blend well, simmer for 20-30 minutes.

For extra fun, serve with a dollop of sour cream or non-sweetened whipped cream. Or just dive in like we do. Super good with grilled cheese sandwiches!


3. New England Fish Chowder
In soup pot, cook several pieces of bacon until crisp. Set aside to crumble and use as garnish. Remove grease.

Melt 2 T. butter in pot. Saute 2 medium onions (I grate mine) in butter until soft but not brown. Add thyme and/or sage (1/4 t. each)

Add 2 lb. potatoes, diced into large bite-size pieces, to pot. Cover with 5 cups chicken stock (I make mine from chicken base.) Bring to boil, cover and cook vigorously for 10 minutes, until potatoes are soft on outside but firm in center. Starch should be thickening broth. If it is not, crush a few pieces with spoon against the side of pot and cook for a few more minutes.

Reduce heat, season well with salt and pepper, add 3 lb. fish (haddock, perch, cod — I use whatever is cheapest, and I buy frozen) and cook for 5-10 minutes. Fish should be breaking into chunks.

Remove from heat and allow to sit for 10 minutes.

Gently stir in 1 1/2 cups heavy cream brought to room temperature (I use half cream and half milk.) If it is not room temp. add to soup before removing from heat.

My whole family LOVES this soup.

    ***I made Mid-Winter Legume Soup today. I had no mushrooms so I chopped up celery instead. I was tempted to add some cabbage or brussel sprouts, but decided to reserve them for another meal. I used beans and legumes on hand: black beans, black-eyed beans, pinto beans, green split peas, red lentils, and navy beans.
    The point of this edit? To let you know that you can use this recipe to fit your kitchen that day — it’s totally flexible!


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  1. I will eat your soup, any kind, any time.

    Posted by nancy | March 5, 2009, 5:54 am
  2. 18 cups of water??? And “a reasonably large family”? As opposed to… an insanely large one? Goodness, this post made me laugh!

    Posted by danica | March 5, 2009, 8:47 am
  3. The Mid-winter legume soup sounds delicious…as do the others. I love beans! The rest of my family tolerates them. I have gotten my children to enjoy curried lentils, though. :) For the bean soup, is it possible to use tomato sauce instead of the whole tomatoes? For the ones who don’t like chunks of tomato in their soup. :)

    Posted by Gina Murawski | March 6, 2009, 7:25 am
  4. @Gina –

    Any type of tomato would work — skies the limit with this recipe. Hope you enjoy it!

    Posted by Darlene | March 6, 2009, 9:11 am
  5. The tomato soup recipe sounds wonderful! Thanks for posting.

    Posted by Michelle | March 7, 2009, 6:30 am
  6. These sound great…

    I have to ask if you’ve found a particular brand of chicken base that you really like? I prefer to use base when I can but it seems hard to find without MSG.

    Posted by Stacie | March 9, 2009, 9:38 am
  7. I am going to give the fish chowder a whirl tonight. I am sure that my gang will love it.

    Posted by Judy Tomford | March 11, 2009, 7:12 am