Soup Recipes to Share!

Soup_Bowl.jpgThere were over a dozen soups to taste and enjoy for dinner at our October 22nd A Place at the Table film showing.  Granite City Grocery owners made them and brought them in crockpots to share with 80+ people.  

They were so delicious!  Why not share the recipes?

Here they are!  Thank you to all of the contributors.

Rosy Cauliflower Soup from Darlene Nunn
2 qt water
2 tbsp. cider vinegar
2 lb head cauliflower, cut into flowerets
2 tbsp. olive oil
1 Spanish onion, sliced
2 small cloves garlic, crushed
1/2 tsp crushed red pepper flakes
2 tbsp. tomato paste
1/2 tsp cumin
1/4 tsp salt
4 cups chicken broth
1/2 cup cilantro (fresh coriander) leaves, optional
1 cup grated Monterey Jack cheese

In large bowl, combine the water and vinegar. add cauliflower, soak 10 minutes. Drain. In 4 qt saucepan., heat oil over med heat. add onion, garlic and pepper flakes; sauté 15 minutes until onion is tender. stir in tomato paste, cumin and salt; cook, stirring, 1 minute. stir in broth and cauliflower, bring to boiling. simmer, covered, 15 minutes. Pour soup mixture through large sieve or colander placed over large bowl. Place solids in electric bender, puree. return broth to saucepan; stir in puree. Ladle soup into bowls, dividing evenly; sprinkle each with some cheese. Makes 8 servings.

Cheesy Broccoli Bean Soup from Joanie Metcalf
1 14 oz can chicken broth
1 c water
1 lb. broccoli crowns, trimmed and chopped
1 14 oz. can Cannelini beans
Little salt and pepper
1 c shredded cheddar cheese

Bring water and broth to boil, add broccoli, cook 8 minutes. Stir on beans, salt and pepper. Heat through 1 minute.
Transfer half the mixture to a blender add half the cheese. Do same with other half of soup. Be careful as this is very hot.
You could just blend it in soup dishwith a hand blender. I like it a little chunky so I don't purée too much.

Lentil and Brown Rice Soup from Cyndi Simpson
2/3 C lentils
1/3 C brown rice
2 T olive oil
2 cloves of garlic, minced
2 T soy sauce (Tamari is recommended)
2 bay leaves
1 small onion, finely chopped
2 medium carrots, thinly sliced
1 large celery stalk, finely chopped
Handful of chopped celery leaves
14 oz. can of finely diced tomatoes
1/4 dry vermouth
1 t each dried basil and paprika
1/2 t each dried oregano and dried thyme

Place first 6 ingredients in a soup pot and add 6 cups of water. Bring to a boil and then simmer over moderate heat for 10 minutes. Add all of the remaining ingredients except S&P and simmer over low heat for 40-45 minutes until everything is done as you prefer. Add S&P to taste. This soup is vegan. You may add anything you like to this soup, when re-heating. Spinach is good. If you want meat - sausage, ham or cooked chicken are all good. Parmesan is great sprinkled on top.

Apple Pumpkin Soup from Janet Poeton
2 cups finely chopped /peeled tart apples
1/2 cup finely chopped onion
2 Tbsp. Butter
1 Tbsp. All purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 tsp. each of ground cinnamon, nutmeg, ginger
1 cup unsweetened apple juice
1/2 cup half and half cream
1/4 tsp. salt
1/4 tsp pepper

In a large saucepan, sauté onions and apples in butter for 3 to 5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. Process soup ~ submergible blender works fantastically! pour into a bowl; refrigerate for 8 hours or overnight. Just before serving, transfer soup to a saucepan. Cook over medium heat for 5 - 10 minutes, stir in the apple juice, cream, salt and pepper; heat through. Enjoy!

Vegetarian Black Bean Chili w/Sweet Potato from Linda Seel
2 cloves garlic, minced
1 small onion, diced
2 small sweet potatoes, peeled and chopped
2 medium carrots, sliced
1/2 red bell pepper, chopped (optional)
2 tbsp olive oil
1 15 ounce can black beans
1 15 ounce can diced tomatoes or tomato sauce
1/2 cup vegetable broth
1 tbsp chili powder
1 tsp cumin
1/2 tsp cayenne (or to taste)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes. Reduce heat to medium low, and add remaining ingredients, stirring to combine well. Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked. Makes 5 servings of homemade black bean chili.



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