I heard on the news that a Polar Vortex is coming. So, time for some hot, comforting soup. I like to make a pot for dinner on Monday, then have leftovers for lunch during the week. A simple side salad, sandwich, or good dipping bread makes an easy but satisfying meal. Soup is also perfect for families with different eating schedules. Make a pot and heat individual bowls as needed. Wrap yourself in the warmth of a bowl of soup, and let it snow!
Because you are never to old to play with your food.
Soup
■1 tbsp extra virgin olive oil
■8 oz cured chorizo, chopped; or 1 bag frozen veggie chorizo crumbles
■4 cloves garlic, minced
■2 large red bell peppers, finely chopped
■2 medium red onions, finely chopped
■4 tsp kosher salt, divided
■1 tbsp Spanish or smoked paprika
■1 cup dry white wine
■2 tbsp tomato paste
■8 cups unsalted vegetable broth
■1 can (28 oz) tomato puree
■1 cup dry alphabet pasta, cook according to package directions for al dente
■1 tsp chopped fresh oregano or ⅓ tsp dried oregano
Heat oil in a large Dutch oven over medium heat; add onion, garlic, bell pepper, and fresh chorizo (not if using veggie crumbles). Cook, stirring frequently, for 15-20 minutes or until vegetables are very soft. Add 2 teaspoons salt, the paprika, and veggie crumbles if using; cook stirring frequently, 5 minutes. Add wine to pan; let reduce about 90%, about 10 minutes. Stir in tomato paste and combine well; cook 2-3 minutes, stirring frequently. Stir in cooked pasta, oregano and remaining 2 teaspoons salt.
Dippers
■Sliced bread, crusts removed
■Sliced or grated cheese, such as cheddar or provolone. Thin commercial slices are needed.
■1 tbsp butter
Use a rolling pin to flatten bread slices. Place one slice cheese on each piece of bread, and tightly roll up. Melt butter in a nonstick skillet over medium heat. Add dippers to skillet, seam-side down. Cook, turning often until bread is golden and cheese is melty, about 3 minutes.
This is the fastest, easiest soup I have ever made.
■9 oz package tortellini, stuffing flavor of your choice
■6 cups vegetable or chicken broth
■8 oz shredded carrots
■¼ tsp Italian seasoning
■1 cup fresh spinach, chopped
■¾ cup grated fresh parmesan
Cook tortellini following package directions. Drain. Bring broth to a low boil in a large saucepan. Add carrots and Italian seasoning and cook for 3-4 minutes. Add tortellini and spinach. Heat until tortellini is warmed through and spinach becomes silky. Ladle into bowls and sprinkle each with 2 tablespoons parmesan.
This is my family’s favorite after ski meal. It is very rich, and definitely not low cal, but sometimes that’s just what you need. Throw this in the slow cooker and head out for some winter fun.
■3 ½ lbs potatoes, peeled and cut into ¾ inch cubes
■½ cup red or yellow pepper, chopped
■1 ½ tsp bottled roasted garlic
■½ tsp ground black pepper
■4 ½ cups vegetable broth
■½ cup whipping cream or full fat half and half
■1 ½ cup shredded cheddar cheese (divided)
■2 tbsp green onion, thinly sliced
Combine potatoes, bell pepper, garlic and pepper in a slow cooker. Pour broth over all. Cover and cook on low heat setting for 8-10 hours, or high setting for 4-5 hours. Smash potatoes lightly with a potato masher. Stir in cream, 1 cup cheese and 1 tablespoon green onions. Top each serving with a sprinkle of remaining cheese and green onion.
Another fast and easy recipe, and you can always have the ingredients in the pantry for a last minute meal.
■1 (14 oz) can creamed corn
■1 (14 oz) can petite diced tomatoes
■1 cup milk
■½ medium onion, minced
■3 cloves garlic, minced
■2 tbsp extra virgin olive oil
■3-4 green onions, chopped
Salt and pepper to taste
Heat medium pot and add olive oil. Cook onion and garlic until translucent, about 10 minutes. Add canned tomatoes and their juice. Cook for about 3 minutes, until well combined. Add creamed corn and milk. Stir to combine evenly, then slowly bring to a boil. Reduce heat, add green onions and salt and pepper to taste. Cook an additional 5 minutes.