Soup Sunday

I bring you - once again - the "M" word.  Miso.  An ingredient not found in every fridge - but it oughta be.  It lasts for ages and adds such a wonderful something extra to a simple soup!  This is my ultimate comfort food.  It is so darn easy to make and just warms my soul.  You should try it - because I say so.  And even though I am a bossy-pants, I know you love me and will do as I tell you. 

Miso Vegetable Soup
adapted from Eating Well Magazine**
(2 servings)

2 cups plus 3 tablespoons water, divided

2 tablespoons white rice, uncooked
2 cups frozen stir-fry vegetables or frozen mixed vegetables
1 12-ounce package extra-firm tofu, cut into small cubes
2 tablespoons miso*
2 scallions, thinly sliced
1 teaspoon rice vinegar, or to taste
1/2-1 teaspoon sugar, to taste



Bring 2 cups water and rice to a boil in a large saucepan over high heat. Cover, reduce heat to a gentle simmer and cook until the rice is just tender, 12 to 15 minutes.

Add stir-fry vegetables to the pot, increase heat to high and bring to a boil. Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes. Add tofu and cook until heated through, about 2 minutes. Remove from the heat.

Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve. Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.

This soup can be made ahead - cool, cover and refrigerate for up to 2 days.


*The color of miso (fermented soybean paste) depends on how long it's aged. In general, the lighter the color, the milder the flavor, so if you have never tried it, go for the white miso. It will keep, in the refrigerator, for more than a year.
  **This is my favorite magazine EVER!  There is something on almost every page that I want to make. 

Soup Sunday

If you could wear this soup (other than by accident), it would be like wrapping yourself in a large, warm, soft blanket that your dearest granny knit for you.  Mmm-mm.

Slow Cooker Chicken Taco Soup
(adapted from Allrecipes)

1 medium onion, chopped
1 can chili beans
1 can black beans
1 can whole kernel corn (drained)
1 8 oz can tomato sauce
1 bottle beer
2 cans diced tomatoes with green chilis, undrained
1 pkg taco seasoning (I used my own combination: cumin/chili/cinnamon/cloves)
3 whole skinless, boneless chicken breasts

shredded Cheddar, sour cream, crushed tortilla chips

Put onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker.  Add taco seasoning, and stir to blend.  Put chicken breasts on top of the mixture, pressing down until just covered by sauce.  Turn cooker on to low heat, cover and cook for 5 hours.

Remove chicken and allow to cool until you can handle them.  Shred and return to soup.  Cover and continue to cook for 2 more hours.  Serve topped with cheese, a dollop of sour cream and a sprinkling of tortilla chips.

I use my own home-canned beans, corn and tomatoes and add a can of green chilis.  As with most soups, you can make it your own.  This makes a lot and freezes well.

Soup Sundays

Dust off your can opener or reach into the dark recesses of your canning cupboards!  This recipe is a family favorite and is gar-un-teed to warm you from your toesies northward. 

Excuse the oatmeal and red lentils waiting to be dry canned.

Kit's Ski Country Vegetable Soup

Ingredients:

2 lbs stewing beef, cut into 1-inch cubes*
1-6 oz. can tomato paste
1-10 oz. can condensed onion soup*
5 Cups water
1-1/2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon pepper
2 Cups sliced carrots
1 Cup sliced celery
1-1 lb. can green beans*
1-15 oz. can kidney beans
1/2 Cup grated Parmesan cheese

Combine meat and tomato paste in Dutch oven or large, heavy soup pan.  Stir in onion soup, water, salt, basil and pepper.  Bring to a boil.  Reduce heat; cover and simmer about an hour and a half, or until the meat is tender.  Add carrots, celery, undrained green beans, and kidney beans.  Continue simmering 30-40 minutes or until all vegetables are tender.  Stir in Parmesan cheese.

*Things I have changed when needed:  Ground beef also works.  No beef?  Double the bean content - mix and match your beans.  Just mix the tomato paste with the soup, water and herbs.  No canned onion soup to be found?  Use dry onion soup mix and toss in an additional cup of water.  It goes without saying that you can substitute your home-canned green beans, too.  I have even substituted a jar of Dilly beans, but I drained and rinsed them and then added them to the soup with a little extra water as needed.

This soup is even better the second day.

Soup Sundays

Since Mama Pea is such an inspiration - and the soup she posted last Sunday was DELICIOUS! (Even though I forgot the tomatoes...) - here is my Soup Sundays offering.  It is a beautiful soup, to boot:

Red Lentil Coconut Soup
(stolen borrowed from Kim, who borrowed it and adapted it)

1 tablespoon olive oil
2 cups red split lentils
1 onion, finely chopped
1 red bell pepper, cored and seeded and cut into 1/2 inch dice
1 fresh jalapeno or Serrano chili, finely chopped (with or without seeds, depending on your tolerance)*
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1-15 oz. can chickpeas
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving**

Heat the tablespoon of o/o in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.  Add the garlic and spices and stir well.  Add the tomato paste, stir well and continue to cook for 2-3 minutes until the mixture is toasty and fragrant.  Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20-25 minutes, adding the lime juice at the end of the cooking time.  Taste and adjust seasonings.  Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

*I used a frozen jalapeno, but I have also used cayenne pepper.
**I rarely have fresh cilantro and, while it's a nice touch, the soup doesn't suffer from the lack of it.