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.