Sopa De Frijol

½ cup canola oil
8 oz. black beans, soaked overnight
½ tsp. dried oregano
½ tsp. ground cumin
4 cloves garlic, peeled
2 medium white onions, each cut in half
Kosher salt and freshly ground black pepper, to taste
2 plum tomatoes, cored
4 cups chicken stock
¼ cup crema or sour cream
8 oz. queso fresco cut into ¼? cubes
Fried tortilla strips, to garnish

INSTRUCTIONS
1. Heat ¼ cup oil in a 4-qt. saucepan over medium-high heat. Add beans, oregano, cumin, 3 cloves garlic, 2 onion halves, and 5 cups water. Bring to a boil, and then reduce heat to medium-low; cook, covered and stirring occasionally, until beans are tender, about 2 hours. Remove from heat, and purée in a blender until smooth, at least 2 minutes; season with salt and pepper, and set beans aside.

2. Arrange an oven rack 4? from broiler, and heat broiler to high. Place remaining garlic and 1 onion half along with tomatoes on a foil-lined baking sheet; broil, turning as needed, until blackened all over, about 8 minutes for garlic and tomatoes, about 16 minutes for onion. Transfer to a food processor, and purée until smooth, at least 2 minutes; pour through a fine strainer into a bowl, and set tomato purée aside.

3. Heat remaining oil in a 6-qt. saucepan over medium-high heat. Finely chop remaining onion half, add to pan, and cook, stirring, until soft, about 8 minutes. Add tomato purée, and cook, stirring constantly, until slightly reduced, about 3 minutes. Add beans and stock, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 45 minutes. Purée soup in blender until very smooth, at least 2 minutes; stir in crema, and season with salt and pepper. To serve, divide soup among serving bowls, and sprinkle with cheese and tortilla strips.

Kartoffelrahmsuppe (Spiced Potato Soup)

4 tbsp. unsalted butter
3 cloves garlic, peeled and crushed
1 small yellow onion, finely chopped
½ leek, white and light green parts only, cut into 1? slices
1 ¼ lb. Yukon gold potatoes, peeled and cut into 2? chunks
2? cups chicken or vegetable stock
1 ¼ cups heavy cream
¼ celery root, finely chopped
2 tbsp. finely grated fresh or prepared horseradish
1 ½ tsp. finely chopped marjoram
2 whole cloves
2 bay leaves
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped chives
Caramelized onions, for garnish

INSTRUCTIONS
Heat butter in a 6-qt. saucepan over medium-high heat; add garlic, onion, and leek, and cook, stirring, until soft, about 3 minutes. Add potatoes, stock, cream, celery root, horseradish, marjoram, cloves, and bay leaves, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are soft, about 30 minutes. Season with nutmeg, salt, and pepper; remove from heat, and using an immersion blender, regular blender, or food processor, purée soup until smooth and frothy. To serve, ladle soup into 4 bowls, and garnish with chives and caramelized onions.

Bigos (Polish Pork and Sauerkraut Stew)

¼ oz. dried porcini mushrooms
4 oz. bacon, cut into ½? pieces
1 lb. boneless pork shoulder, cut into 1? cubes
Kosher salt and freshly ground black pepper, to taste
8 oz. smoked kielbasa, cut into 1? rounds
1 tsp. caraway seeds
8 whole allspice berries
2 large yellow onions, chopped
2 bay leaves
½ cup tomato paste
3 tbsp. flour
4 lb. sauerkraut, drained
2 oz. pitted prunes, chopped
6 cups beef stock
½ cup madeira wine
2 medium tart apples, peeled, cored, and cut into ½? cubes
Minced chives, to garnish

INSTRUCTIONS
1. Place mushrooms in a bowl; cover with 1½ cups boiling water. Let sit until mushrooms rehydrate, about 1 hour. Using a slotted spoon, transfer mushrooms to a cutting board; roughly chop and set aside. Slowly pour soaking liquid into another bowl, leaving any sediment in the bottom of the first bowl; set aside.

2. Heat bacon in an 8-qt. Dutch oven over medium heat; cook until its fat renders, about 12 minutes. Transfer to a plate; set aside. Increase heat to medium-high; working in batches, season pork with salt and pepper. Add to pot; cook, turning, until browned all over, about 8 minutes. Transfer to plate with bacon. Add kielbasa; cook until browned, about 6 minutes; transfer to plate.

3. Add caraway, allspice, onions, and bay leaves; cook, scraping bottom of pot, until onions are soft, about 10 minutes. Add tomato paste; cook until caramelized, about 8 minutes. Add flour; cook, stirring, until smooth, about 2 minutes. Add sauerkraut, and cook, stirring, until slightly wilted, about 3 minutes. Return meat to pot along with reserved mushrooms and their soaking liquid, and then add prunes, stock, and wine; bring to a boil. Season with salt and pepper, and reduce heat to medium-low; cook, covered and stirring occasionally, for 30 minutes. Add apples, and cook, covered, until pork is tender, about 30 minutes more; garnish with chives.

Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup)

3 tbsp. canola oil
1½ lb. boneless pork shoulder, cut into 1" pieces
8 cloves garlic, minced
1 2" piece ginger, preferably young ginger, peeled and thinly sliced
3 tbsp. douban jiang (Chinese red chile bean paste)
3 tbsp. sugar
2 tbsp. light soy sauce
¼ cup Chinkiang black vinegar
3 tbsp. cornstarch, mixed with 3 tbsp. water
Kosher salt, to taste
12 oz. thin Chinese wheat noodles
3 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, for garnish
Asian pickled red chiles, drained and chopped, or sambal oelek; for garnish

INSTRUCTIONS
1. Heat oil in a 14" flat-bottomed wok over medium-high heat; add pork and cook, stirring until browned, 8–10 minutes. Add garlic, ginger, and paste; cook, stirring, until fragrant, about 1 minute. Add sugar, soy, and vinegar; cook, stirring, until sugar dissolves. Add 6 cups water and bring to a boil; reduce heat to medium and cook until pork is very tender, about 2 hours. Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1–2 minutes. Keep soup warm.

2. Bring a large pot of salted water to a boil and cook noodles until tender, 3–5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with chives and pickled chiles.

Sopa de Fubà (Collard Greens, Cornmeal, and Sausage Soup)

½ cup yellow cornmeal
2 tbsp. canola oil
6 oz. kielbasa sausage, cut diagonally into ¼"-thick slices
7 cups chicken stock
4 oz. collard greens, stemmed and thinly sliced crosswise
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 scallions, thinly sliced

INSTRUCTIONS
1. Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.

2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.

T'fina Pkaila (Beef Rib and Meatball Stew)

FOR THE MEATBALLS:
2 tbsp. olive oil
1 small yellow onion, minced
1 lb. ground chuck
1 tbsp. ground cumin
1 tbsp. ground black pepper
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped parsley
2¼ tsp. kosher salt
1½ tsp. paprika
¾ tsp. ground cinnamon
1 egg, lightly beaten

FOR THE SOUP:
¼ cup olive oil
1 lb. beef flanken-cut short ribs
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 large yellow onion, minced
5 cups beef stock
6 oz. spinach leaves, chopped
1 (16-oz.) can white kidney beans, rinsed and drained

INSTRUCTIONS
1. Make the meatballs: Heat oil in a 6-qt. saucepan over medium-high heat. Add onions; cook, stirring, until soft, about 5 minutes. Using a slotted spoon, transfer onions to a bowl; stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty 1-oz. balls. Return saucepan and oil to medium-high heat; add meatballs, and cook, turning, until browned all over, about 4 minutes. Transfer to a plate and set aside.

2. Make the soup: Return saucepan to medium-high heat and add oil; season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides, about 8 minutes. Transfer ribs to a plate and set aside. Add garlic and onions to pan, and cook, stirring, until lightly caramelized, about 5 minutes. Return ribs to pan along with stock, and bring to a boil; reduce heat to medium-low, cover, and cook until beef is just tender, about 1 hour. Add meatballs, and cook until tender, about 8 minutes. Add spinach and beans, and cook, until spinach and beans are tender, about 4 minutes more.

Peruvian Chicken Soup

1  5–6-lb. stewing chicken or hen
2 leeks, trimmed, roughly chopped,
  and washed well
2 ibs celery, roughly chopped
2 carrots, roughly chopped
1  1" piece ginger, peeled and smashed
1 head garlic, halved crosswise
6 medium yukon gold potatoes, peeled
  and left whole
6 oz. dried egg noodles
Kosher salt, to taste
6 hard-boiled eggs, peeled and halved
2 tbsp. chopped cilantro
4 scallions, thinly sliced
2 limes, quartered
1 fresh red chile (such as fresno),
  stemmed, seeded, and finely chopped

1. Rinse chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to medium-low and simmer, skimming occasionally, until the broth becomes rich and golden, 3 1/2 hours.

2. Using tongs, transfer chicken to a large plate; set aside. Set a fine sieve over a clean pot and strain broth into pot; discard vegetables. Add potatoes to broth, bring to a boil over medium-high heat, and cook until potatoes are very tender, about 25 minutes.

3. Meanwhile, remove and discard skin from chicken. Pull the chicken meat from the carcass; discard carcass. Tear chicken meat into at least 6 large chunks.

4. Bring the broth to a boil over high heat. Add the egg noodles and cook until al dente, about 10 minutes. Add the reserved chicken pieces and allow them to warm through. Season soup with salt. Divide soup between 6 deep serving bowls. Garnish each portion with eggs and some of the cilantro, scallions, limes, and chiles. Serve immediately.

"Mulligatawny!"


This recipe is from the Columbus Dispatch and has been in the family for over 30 years. Just awesome.

Mulligatawny Soup – Columbus Dispatch

Makes 8 to 10 servings

One 3 to 3.5 lb. chicken, cut up
7 cups chicken broth
3 TBS butter
2 medium carrots peeled and thinly sliced
2 ribs celery, diced
1 medium onion, chopped
1 clove garlic, minced
2 tart apples pared and cubed
1/2 cup chopped parsley
2-1/2 tsp curry powder
1/4 tsp thyme
1/8 tsp ground cloves
1/8 tsp ground cayenne pepper
2 tsp salt (optional)
1 large bay leaf
2 TBS all-purpose flour
1 can (28 oz.) whole peeled tomatoes, cut up with
juice
1/2 cup uncooked long grain rice
ground black pepper, to taste.

In a large soup pot place chicken parts in chicken
broth and simmer until cooked, about 1.5 hours. Remove
chicken parts from broth and separate meat from bones.
Return meat to broth; discard fat, skin, and bones.

Meanwhile, in a large skillet melt butter. Add
vegetables and simmer until soft but not browned,
about 10 minutes. Add apples, parsley, curry powder,
thyme, cloves, cayenne pepper, salt (optional) and bay
leaf. Cook until apple is tender. Stir in flour,
blending thoroughly, Stir in tomatoes.

Combine vegetable mixture with the chicken broth and
chicken. Add rice. Simmer, covered, for 25-30 minutes.
Remove bay leaf. Taste and adjust seasonings, adding
black pepper to taste.

I made Lentil Soup this weekend. Delicious!



¾ cup cubed lean ham

Ham bone - Can substitute more cubed ham

1 ¾ cups green lentils

10 cups (6 cans) broth (we use a combination of beef and chicken)

1 cup dry red wine (I use 1 of the small individual bottles)

2 Tbsp. Worchestershire sauce

1-1 ½ onion, diced

3 stalks celery, finely diced

1 carrot, finely diced

½ cup chopped Italian parsley

2 tsp. dried rosemary, crushed

1 tsp. ground coriander (2 tsp. is too much)

2 tsp. ground cumin

Ground pepper to taste



Place all ingredients in a soup pot. Bring to a boil over high heat. Reduce heat and simmer 1 hour or until lentils are tender and broth is rich.

Gotta try that one.  I love mushrooms and I'm half "Hunky".  We have the Moosewood cookbook and there are some outstanding recipes in there.

Steak Soup Recipe

2 Tbsp Butter
2 Tbsp Olive Oil

1 - 1 1/2 lbs. Sirloin Steak, cut into cubes
3 Tbsp Flour
1/2 Tbsp Paprika
1 tsp Salt
1/2 tsp Pepper

1/2 C Onion, Chopped
1 Tbsp Parsley
1 tsp Oregano
1/2 tsp Marjoram
4 C Beef Broth
2 C Water
2 Tbsp Worcestershire Sauce
1 14 oz. Can of Diced Tomatoes not Drained

3 Tbsp Tomato Paste
1 Tbsp Brown Sugar
1 15 oz Can Corn, Drained
2 C Carrots, Diced or Mini Carrots cut in half
1 C Celery, Diced
2 C Yukon Potatoes, diced with the peel on

Instructions
Melt butter in pot and add oil. Heat over medium heat. Add in steak. Cook until meat is browned. About 7-10 minutes.

Mix together flour, paprika, salt and pepper and sprinkle over browned meat and stir to coat.

In the pot add together steak, beef broth, water, Worcestershire sauce, diced tomatoes, onions and seasonings.

Bring to a boil and then reduce heat and simmer until meat is tender. About 45 minutes

Add in potatoes, carrots, corn, celery and tomato sauce and brown sugar. Cook on low heat uncovered until vegetables are fork tender. About 45-60 minutes

Grove