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All St. Paul Reads 2010 | Soup recipes

These delicious soups fortified everyone for a lively and thoughtful discussion of The Life of Pi by Yann Martel!

SPICY AFRICAN YAM/NUT SOUP

1 Tbs. olive oil
2 large onions, chopped fine
3 cloves garlic, chopped fine

3 large sweet potatoes/yams, peeled and diced. (Microwave for a couple of minutes to soften them.)
1 can garbanzo beans
8-10 cups chicken broth
2 tsp. thyme
1-2 tsp. cumin
Some fresh basil (or dried)
2 cups salsa
2 cups diced zucchini
1 red pepper, diced
1 1/2 cups couscous
1/2 cup peanut butter
¼ cup Thai peanut sauce…if you have it. (I buy it from the Cheesecake Factory)
Cayenne pepper

Saute onion and garlic until soft.
Blend the yams and garbanzo beans with a little broth in a blender and pour into the onion/garlic mix.
Add the rest of the broth, spices, salsa, and heat for a bit (bring to a boil, then simmer).
Add the zucchini, pepper, peanut butter, and couscous (also pepper, if you like)
.
I also added a bit of the seasoning from the packet of “Roasted Olive Oil and Garlic” flavored couscous mix (in a box – Near East Brand).
Simmer for at least an hour, using very low heat.
I thought about putting fresh cilantro in it, but didn’t, so be brave and give that a try. I think that would cool it down and lighten it up.

~ Sherry Staub

SWEET POTATO CHILI

This recipe can be made with all fresh vegetables in season or use the frozen vegetables for quick preparation time, as I did. I added the meat but it can be a vegetarian chili.

1 medium chopped onion
½ cup diced green or red bell peppers
2 cloves garlic or 2 tsp. minced garlic
2 tsp. cumin
1 tsp. salt
l tsp. black pepper
½ cup vegetable broth
2 medium peeled & cubed sweet potatoes
(I micro-wave these until they are soft enough to cut easily)
1 medium peeled and cubed baking potato, or use all sweet potatoes
1 – 28 oz. can un-drained diced tomatoes
1 – 11 oz. jar mild or medium salsa
1 – 15 oz. can rinsed red kidney beans
1 – 15 oz can rinsed red beans
1 – 15 oz. can rinsed black-eyed peas
1 cup frozen corn
1 cup frozen sliced carrots
1 medium zucchini, diced (optional)
¾ cup crisp bacon bits or bits of summer sausage (optional)

In a 4 quart, or larger, crock pot, combine onions, garlic, bell peppers, canned tomatoes, carrots, and potatoes. Add cumin, salt, pepper, salsa, and broth and cook on low for about 4 hours, or until potatoes and carrots are tender. Raise heat to high and add beans, peas, corn and zucchini. If you are including meat, add it now. Cook for 30 minutes or until heated through.

~ Arlene Johnson

CHICKEN CHILI*

1-1/2 cups chopped red onion
3 cloves minced garlic
1-1/2 cups chopped green bell pepper
3 jalapeno peppers, seeded and minced
12 oz. cooked, chopped, chicken breast
1 large can tomatoes, undrained and chopped
1 cup tomato-based chili sauce
1-1/2 cups chicken broth
1-1/2 tablespoons chili powder
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can white kidney beans, drained and rinsed

Spray a large saucepan with non-stick spray. Add onions, garlic, green pepper, and jalapenos. Cook over medium heat until tender, about 7 minutes. Add remaining ingredients, except beans. Bring to a boil. Reduce heat – cover and simmer for 20 minutes. Stir occasionally. Add kidney beans and cook 5 more minutes.
Makes 6 servings

~Karin Mullen

*From: Looneyspoons by Janet and Greta Podleski

TORTELLINI AND BEAN SOUP

1 Tbs. olive oil
2-3 cups chopped spinach (I use kale)
2 cups chopped onion
2 – 15 oz. cans navy beans, drained & rinsed (original recipe called for one can)
1 red bell pepper, chopped
1 qt. chicken broth (use more or less broth as needed)
3 cloves garlic, minced
1 – 14 oz. can diced tomatoes
1 tsp. Italian seasoning (or a little oregano)
Salt and pepper to taste
1 – 10 oz. pkg. frozen artichokes
1 pkg. cheese tortellini (I use the fresh tortellini, smaller pkg., 10 oz., I think)

Heat oil in soup pot. Add onions, peppers, garlic, and seasoning to pot. Saute until tender. Add spinach or kale, beans, broth, tomatoes with juice, artichokes, and tortellini. Bring to boil. Lower heat and simmer for about 10 minutes.

~ Val Waring

SAUSAGE AND LENTIL SOUP

1 T. butter
1 T. olive oil
1 lb. turkey sausage, mild
½ cup carrots, diced
¼ cup leeks, diced
¼ cup celery, diced
½ cup onion, diced
1 ½ cup lentils, rinsed and soaked overnight
1 quart chicken broth
1 cup half and half
1 T. red wine vinegar
1 T. salt
½ tsp. white pepper

1. Cook sausage in oil and butter. Add vegetables and cook until tender. Add seasonings

2. Place sausage, vegetables, lentils, and chicken broth in a slow cooker.

3. Cook on low for 7-8 hours. Add half and half and vinegar during last hour.

~ Becca Poock

CHEF BILL’S BEEF BARLEY SOUP

1 pound beef tenderloin roast, cut into 3/4 inch cubes
1/4 cup olive oil
2 cups chopped carrot
1 cup chopped celery
1 cup finely chopped onion
2 Tbs. minced garlic (about 12 cloves)
6 cups beef stock or beef broth ( I used stock)
1/2 cup tomato puree
1/4 cup Cabernet Sauvignon, or other dry red wine
1 Tbs. snipped fresh thyme or 1 tsp. dried thyme (I used dry)
1 1/2 tsp. ground coriander
1 tsp. pepper
1/2 tsp. salt
1 cup quick-cooking barley
1/4 cup snipped fresh flat-leaf parsley (I used dry and followed measurement on container)
2 Tbs. snipped fresh basil ( I used dry)

In a 4-quart Dutch oven, brown half of the cubes of beef in hot oil over medium-high heat. Remove the meat from the Dutch oven. Add remaining meat, carrot, celery, onion and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. (I cooked until most of the liquid was cooked away.) Return all meat to the Dutch oven.

Stir in beef stock, tomato puree, wine, dried thyme (if using dry), coriander, pepper, and salt. Bring to boiling, stir in barley. Reduce heat and simmer, covered, for 20-25 minutes, or until the meat and vegetables are tender. Stir in the parsley, basil, and fresh thyme (if using fresh). Makes 8 servings (10 cups).

~ Kris Atwell

TACO SOUP

1 pound hamburger
1 onion, chopped
1 can petite diced tomatoes
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 – 15 oz. can chicken broth
1 medium size jar of salsa (mild or medium, your preference)
1 package taco seasoning

Brown hamburger and onion, drain. Combine hamburger with remaining ingredients and simmer for 15 minutes, or add to crock pot. Serve soup with sour cream, cheddar cheese, and corn chips.

~ Amy Lovig

"Peace is not merely a distant goal that we seek, but a means by which we arrive at that goal. We must pursue peaceful ends through peaceful means." ~Martin Luther King, Jr.