re: Soup Recipe Thread

i was actually about to ask if anyone had a cauliflower soup recipe

i'll post my fagioli recipe later

Pasta Fagioli:

1 large thin skinned potato scrubbed and cut in 1/2 pieces
2 large carrots diced
1 medium red onion chopped ( I use a regular onion if I do not have a red one)
2 cloves garlic minced
1 can red kidney bean s
1 can cannellini beans
32 ozs reduced sodium chicken broth mixed with 2 cups of water
3/4 cup ditalini pasta (i also use whole wheat shells occasionally)
16 oz can stewed tomatoes

Saute potato, carrots, onion and garlic in olive oil for about 4 minutes or until onions are translucent. Meanwhile, mash 3/4 cup beans. Add to the pot with the remaining beans, broth mixture, pasta and tomatoes. Bring to a boil, reduce heat, cover and simmer about 15 minutes, stirring occasionally until pasta is firm-tender. Season with pepper. Let stand 5 minutes before serving.


eta - thaks gris

That looks good, and very different from my lentil soup. I'll have to try yours next time.

This is my lentil soup:
1 pound dry lentils
1 pound tasso, or ham, or sausage or leave out for vegetarian
2 carrots, 2 ribs celery, 1 medium white onion
Olive oil
48 ounce container chicken broth ( or water, or chicken bullion)
2 or 3 bay leaves
Thyme, fresh or dried, salt, pepper
Escarole, spinach or kale leaves, cut in 2 inch pieces. (Optional)
Parmesan cheese, grated

Make a mirepoix of the onion, celery, and carrots: peel carrots, clean celery ribs of bad spots and stringy bits, chop all somewhere between rough and fine.

Cut tasso into 1 inch cubes, brown in olive oil in soup pot. Remove to use later

Sauté mirepoix until onions are translucent, adding more olive oil if needed.

Wash lentils.

Add tasso back to pot with lentils, seasonings, and enough chicken broth to cover by 1/2 inch to an inch or more, depending on how soupy you like your soup. (I like mine like a stew.) Bring to a boil, reduce to a simmer, cook for around an hour and a half until lentils are tender. Add stock as needed to keep lentils completely covered

This makes a big batch of soup. If you aren't serving it all at one meal, remove the portion you are serving to another pot. Add 3/4 cup of greens per serving to pot and heat until they are just wilted.

Serve with Parmesan cheese to sprinkle on top, crusty bread or garlic bread, and maybe a salad.

i would like to try a combo of the two, id want to add some tasso to mine. also thought about adding sweet potatos instead of the red potatoes. mine probably tastes similar just with a little kick with the green chiles.

Zach, I made a few changes. I missed the quart of water which was fine. Used all chicken stock. I minced the rosemary and added it to the broth with the thyme. I had canned chickpeas because I couldn't find dry. I rinsed them and I simmered the broth with the seasonings about an hour before I simmered the chickpeas for about 30 minutes to get them good and soft for pureeing. I probably used more herbs.

I already had some herbed oil I'd made and tossed that with the bread cubes and baked them in the oven with a little Cavendar's seasoning. I did make the oil, but I didn't put it all in the soup. I used it as a finishing oil in each serving before I topped the serving with the croutons.

It's an easy soup to adjust to your own taste.

You'll need the blender, but cool it before you do it or the top will fly off and Lucy's kitchen will be covered in chickpeas. If you don't find the dry peas, I used 4 15 oz cans, Progresso brand.

Yeah, I know.