Soup Recipes

Soups

 

Navajo Stew

Modified from Moosewood Restaurant’s Simple Suppers.

1 delicata, acorn, or small red kuri squash
3 green or poblano peppers
1 large onion
4 cloves garlic, minced
2 T. vegetable oil
1 T. ground cumin
1 t. salt
Freshly ground black pepper
3 C. fresh tomatoes, chopped, OR 1- 15 oz can tomatoes
1 T. canned chipotles in adobo sauce (one of our favorite grocery ingredients)
2 T. fresh green coriander seeds, OR ½ C. fresh cilantro
2 cups cooked pinto or black beans, OR 1- 15 oz can of beans, drained
Plain yogurt or sour cream, for serving

Preheat oven to 450 degrees. Lightly oil a baking sheet.

Peel the squash and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cit it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, cumin, oil, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 15 minutes. Stir and continue to roast for another 10 to 15 minutes, until the squash is tender but not mushy.

While the vegetables roast, puree the tomatoes, chipotle, and green coriander seeds in a blender or food processor until smooth, set aside. When the vegetables are tender, put them in a 2 to 3 quart baking dish, stir in the tomato-coriander sauce and the beans, and return to the oven until hot, about 10 minutes.

Top with yogurt or sour cream if desired and serve hot.

 

Greens and Beans

Adapted from a recipe by Celeste Brinkman

1 large bunch greens of any kind: kale, swiss chard, mustard greens, escarole
Extra virgin olive oil
4 cloves garlic, finely chopped
1 C. freshly shelled cannellini beans
1 quart chicken stock
Salt and pepper
Balsamic vinegar
½ t. red pepper flakes
Parmesan cheese rind (optional)
Parmesan cheese, to finish

Coarsely chop the greens, rinse, and set aside. Heat about 3 tablespoons of olive oil in a wide pot, add garlic and sauté until aromatic. Next add the greens and a pinch of salt and pepper, and cook until just wilted. Add the chicken stock, freshly shelled beans, red pepper flakes, and Parmesan rind if using, and bring to boil. Check that there is enough liquid to cover the beans and greens, and add some water if it looks dry. Reduce the heat and simmer covered for about 30 minutes. Add a drizzle of balsamic, then taste for seasonings, and adjust if needed. Serve topped with grated Parmesan and enjoy with crusty bread or crackers. This dish will forever remind me of lunches at Gram’s kitchen table.

 

Nestled beside a drumlin in Farmington, NY