Soup Season

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 56 oz whole peeled tomatoes
• 2 cup vegetable broth
• ½ cup heavy cream
• 1 cup fresh basil
• 1 tsp sugar

Steps

1. Soften onion in oil; add garlic for 1 minute.
2. Add tomatoes (crushing by hand), broth, and sugar; simmer 20 minutes.
3. Blend smooth with the basil.
4. Stir in cream, season, and serve — grilled cheese optional but recommended.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 14 oz diced tomatoes
• 6 cup chicken broth
• 3 cup shredded cooked chicken
• 15 oz black beans, drained
• 1 cup corn
• 2 cup tortilla chips

Steps

1. Soften onion in oil; add garlic and cumin for 1 minute.
2. Add tomatoes, broth, chicken, beans, and corn; simmer 20 minutes.
3. Season with salt and a big squeeze of lime.
4. Serve topped with crushed tortilla chips, avocado, and cheese.

Ingredients

• 4 tbsp butter
• 1 onion, diced
• ¼ cup flour
• 2 cup milk
• 3 cup vegetable broth
• 4 cup broccoli florets, chopped
• 2 carrots, grated
• 3 cup shredded sharp cheddar

Steps

1. Soften onion in butter; whisk in flour for 1 minute.
2. Whisk in milk and broth until smooth.
3. Add broccoli and carrots; simmer 15 minutes until tender.
4. Off heat, melt in the cheddar a handful at a time; season and serve.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 zucchini, diced
• 28 oz diced tomatoes
• 6 cup vegetable broth
• 15 oz cannellini beans, drained
• 1 cup small pasta
• 2 tsp Italian seasoning

Steps

1. Soften onion, carrots, and celery in oil, about 5 minutes.
2. Add zucchini, tomatoes, broth, and Italian seasoning; simmer 15 minutes.
3. Add beans and pasta; simmer until the pasta is tender, about 10 minutes.
4. Season well and serve with Parmesan (skip for vegan).

Ingredients

• 3 tbsp butter
• 3 leeks, white parts sliced
• 2 lb potatoes, peeled and cubed
• 5 cup vegetable broth
• ½ cup heavy cream
• 2 bay leaves
• chives, snipped

Steps

1. Sweat the leeks in butter over medium-low until silky, 8 minutes — don't brown them.
2. Add potatoes, broth, and bay leaves; simmer 20 minutes until tender.
3. Remove bay leaves and blend smooth.
4. Stir in cream, season generously, and top with chives.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 7 oz diced green chiles
• 30 oz white beans, drained
• 4 cup chicken broth
• 3 cup shredded cooked chicken
• ½ cup sour cream
• 1 lime, juiced

Steps

1. Soften onion in oil; add garlic, cumin, and green chiles for 1 minute.
2. Add beans, broth, and chicken; simmer 20 minutes.
3. Mash some beans against the pot to thicken.
4. Off heat, stir in sour cream and lime; top with cilantro and jack cheese.

Ingredients

• 1 large butternut squash, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 1 tbsp grated ginger
• 4 cup vegetable broth
• 14 oz coconut milk
• ½ tsp nutmeg
• pumpkin seeds

Steps

1. Roast squash with half the oil at 425°F (220°C) for 25 minutes until caramelized.
2. Soften onion in remaining oil; add ginger for 1 minute.
3. Add squash and broth; simmer 10 minutes, then blend smooth.
4. Stir in coconut milk and nutmeg; top with pumpkin seeds.

Ingredients

• 1½ lb beef chuck, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 8 oz mushrooms, sliced
• ¾ cup pearl barley
• 8 cup beef broth
• 2 tsp dried thyme

Steps

1. Brown the beef in oil in batches; set aside.
2. Soften onion, carrots, celery, and mushrooms in the drippings.
3. Return beef with broth, barley, and thyme; bring to a boil.
4. Simmer gently 60 minutes until the beef and barley are tender.