More Soup Recipes
For your culinary delight:
Red Pepper Carrot Soup
Broil a red pepper 4 inches from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside.
In a large saucepan, cook 1 pound of chopped carrots, 1 chopped onion, and 2 tablespoons long grain rice in 2 tablespoons butter until the onions are translucent. Stir in 4 cups chicken broth; 2 cups water; 1/3 cup orange juice; 2 teaspoons dill weed; 2 teaspoons orange peel; 1/2 teaspoon each salt, marjoram, thyme, rosemary, and cracked pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Cool for 10 minutes. In a blender, process solid soup contents and roasted red pepper in batches. Return to the pan; heat through. Yields 4 servings.
Harvest Soup
Peel and cube one medium butternut squash. Place it in a pot with 3 cups vegetable broth and boil for 10 minutes. To the pot, add 1 chopped sweet potato, 2 cored and chopped green apples, 1 small chopped onion, and 3 chopped carrots. Cook for 10 minutes longer or until veggies are tender. Scoop out the veggies and process in batches in blender until smooth. Return to pot and add 1/2 teaspoon ginger. Bring to a simmer. Serve.
Turkey Chili with White Beans
Heat 1 tablespoon oil in a heavy large pot over medium heat. Add 2 chopped onions; saute until light brown and tender, about 10 minutes. Add 1 1/2 teaspoon oregano and cumin; stir one minute. Increase the heat to medium-high. Add 1 1/2 pounds ground turkey; cook and stir until no longer pink, breaking meat up with a spoon. Stir in 1 tablespoon chili powder, 2 bay leaves, 1 tablespoon cocoa powder, 1 1/2 teaspoon salt, and 1 teaspoon cinnamon. Add 1 28-oz can stewed tomatoes with the juice. Add 3 cups beef broth and 1 8-oz can tomato sauce. Reduce heat; simmer 45 minutes. Add 3 15-oz cans white beans. Heat through and serve.
[...] We’ve been fighting various sicknesses in the house for the past three and a half weeks, and so our Monday Night Soup Night program has been somewhat halted. But this week it started up, and while eating that meal I decided (being partly inspired by Mystie and also having Kari’s post floating around the back of my head) to blog about it, and to have Megan post the recipes for each week’s soup. So, there you go. [...]