Recipe Course: Soups & Stews

Gazpacho

  • In large bowl, combine tomato juice, tomatoes, green pepper, cucumber, celery, green onions, vinegar, olive oil, parsley, garlic and salt.
  • Cover; refrigerate for several hours or overnight.
  • Season with pepper or hot pepper sauce to taste (if using).
  • Serve cold.

Fresh Tomato Soup

  • Heat olive oil in large saucepan set over medium-high heat; cook onion and garlic, stirring, for about 5 minutes or until onion is tender.
  • Stir in flour; cook, stirring constantly, for 3 minutes. Pour in chicken stock and bring to boil, stirring, until thickened. Add tomatoes, thyme and basil. Reduce heat to low; simmer for 10 minutes. Remove from heat.
  • Using immersion blender, blender or food processor, and being careful not to splash, pulse tomato mixture until smooth, adding additional chicken stock if necessary to reach desired consistency. Return to saucepan over low heat; simmer until heated through. Season with salt and pepper to taste.
  • Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil (if using).

 

Provided by Chef Jim Coleman

Creamy Leek Soup

  • In Dutch oven or large saucepan, heat olive oil over medium heat; cook leeks, stirring occasionally, for 10 minutes or until very soft. Stir in potatoes; cook, covered, for 10 minutes or until potatoes are tender. Pour in 1 cup chicken broth; remove from heat.
  • Using immersion blender, and being careful not to splash, purée leek mixture until smooth, adding enough of the remaining broth to reach desired consistency. Stir in cream; season with salt and pepper to taste. Reheat soup over low heat until warmed through; do not boil.

 

Tip: Leeks grow in sandy soil and can be gritty if not washed thoroughly. Trim away the tough, dark green outer leaves, then cut each leek in half lengthwise. Rinse well in sink full of cold water to remove any dirt that might be hidden in the tight folds.

 

Recipe provided by Chef Mary Ann Esposito

Chunky Roasted Vegetable Soup

  • Preheat oven to 400°F. In large bowl, stir together 2 tbsp olive oil, oregano, salt, celery seed and pepper. Add celery, carrots, potatoes, broccoli and onion; toss to coat. Transfer to foil-lined baking sheet, spreading in single layer. Roast in 400ºF oven for 30 minutes, turning twice.
  • Meanwhile, in Dutch oven or large saucepan, heat remaining olive oil over medium-high heat; cook garlic and leek for 7 to 10 minutes or until leek is very soft.
  • Transfer roasted vegetables to Dutch oven; add tomato juice and wine. Tie the parsley and thyme together with kitchen string and add to tomato mixture. Bring to boil, then reduce heat and simmer for 25 minutes. Remove parsley and thyme; discard. Stir in lemon juice. Season with salt and pepper to taste.

 

Recipe provided by Chef Mary Ann Esposito

Chili Con Carne

  • In Dutch oven or large saucepan over medium-high heat, brown beef, breaking apart with spatula. Using slotted spoon, transfer to plate and set aside. Drain fat from pan.
  • In same pan, heat olive oil over medium heat; sauté onion, green pepper and garlic; stir in beef. Sauté until vegetables are tender. Stir in chili powder, cumin, paprika, bay leaf and vinegar. Add water; cover and simmer for 45 minutes, stirring several times.
  • Remove bay leaf. Add tomatoes and cook for 15 minutes. Add beans and cook for 15 minutes. Garnish as desired.

 

Tip: To thicken the chili, remove some of the beans and mash with a fork, then return to the pot and stir well. Or, add 1 or 2 tbsp cornmeal to the chili and cook until thickened.

 

Recipe provided by The Low Cholesterol Olive Oil Cookbook

Chicken Noodle Soup with Spinach and Basil

  • Cook egg noodles according to package directions; drain well, rinse and set aside.
  • Meanwhile, in large saucepan, heat oil over medium heat; cook garlic for about 2 minutes or until fragrant but not browned. Add chicken; sauté for 4 minutes. Add broth, water and salt. Simmer for 5 minutes.
  • Stir in spinach, basil and reserved noodles. Remove from the heat and let stand for 5 minutes. Season with pepper to taste. Sprinkle with Parmesan.

 

Recipe provided by Chef Sharon Sanders

Chicken Ginger Noodle Soup

  • In large saucepan, toast crushed red pepper flakes over medium heat for 2 minutes. Add olive oil; simmer for 5 minutes. Remove from heat and set aside.
  • Cook soba noodles according to package directions, leaving slightly undercooked. Drain and toss with 1 tbsp of olive oil mixture. Set aside.
  • In same saucepan, reheat remaining red pepper olive oil over medium heat; sauté onion and celery for 3 minutes or until softened but not browned. Stir in carrot, garlic and ginger; sauté for 1 1/2 minutes, ensuring garlic does not brown. Add chicken broth and soy sauce; bring to boil over high heat. Add chicken and edamame; reduce heat and simmer for 4 minutes or until chicken is no longer pink inside.
  • Stir in soy milk and soba noodles; simmer until heated through (do not boil). Remove from heat; stir in cilantro. Ladle into bowls. Top with diced tomato.

 

Tip: If you cannot find soba noodles, substitute whole wheat spaghetti.

 

Recipe provided by Chef Jim Coleman

Beef Barley Soup

  • Heat olive oil in large skillet set over medium heat; add beef and cook until well browned.
  • Using slotted spoon, transfer beef to large stockpot. Add stock, tomato pasta, celery, carrots, onion, barley, garlic, bay leaves, mushroom, and salt and pepper to taste; bring to boil.
  • Reduce heat; simmer, stirring occasionally, for about 1 hour or until beef is very tender and starting to shred. Ladle into large bowls.

Recipe provided by Joseph Ciminera

Beans, Greens, and Sausage Soup

  • Crumble sausage into large saucepan. Add 2 tbsp cold water; cook over medium-high heat, turning occasionally, for 3 minutes or until browned. Remove with slotted spoon; set aside. Pour off and discard any drippings.
  • Add oil; heat until warm. Add garlic and sage; cook for about 1 minute or until fragrant. Add beans; cook, stirring, for 1 minute. Add broth and 4 cups water. Increase heat to high and bring just to boil, scraping up browned bits at the bottom of saucepan.
  • Reduce heat to medium-low; cover partially and simmer for 15 minutes. In blender or food processor, purée half of the beans and enough broth to cover. Return to saucepan; add macaroni and reserved sausage. Simmer for about 5 minutes or until macaroni is al dente. Stir in spinach, vinegar, salt and pepper. Ladle into bowls; sprinkle with Pecorino Romano.

 

Recipe Provided by Chef Sharon Sanders