Butternut Squash, Kale, and Quinoa Stew

2 tablespoons olive oil
1 large onion, diced
2 cups cubed butternut squash
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon red chile flakes
½ teaspoon smoked paprika
1 tablespoon white wine vinegar
1 (14.5 ounce) can diced tomatoes
4 cups (32 ounces) vegetable broth
½ cup dry quinoa
2 to 3 cups chopped kale
Sea salt and freshly ground black pepper


Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.

Add the butternut squash, another pinch of salt, and stir. Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika and red pepper flakes. Add the white wine vinegar and stir to deglaze the bottom of the pan. Add the tomatoes, broth, and quinoa.

Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes. Halfway through the cooking time, I like to taste and adjust seasonings. Add additional spices if you like.

When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted. Taste and adjust seasonings again.

from Love & Lemons blog


Poblano and Corn Soup

2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cups white onion, chopped
5 to 6 poblano peppers, roasted, sweated, peeled, seeded and diced
2 cups corn kernels, fresh or thawed
1/2 teaspoon kosher or coarse sea salt, or to taste
Freshly ground black pepper, to taste
3 cups chicken broth
1 cup milk
Queso Fresco, crumbled, optional

Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.

Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.

Reduce the heat to low, wait for about a minute, and gently pour in the milk. Heat the soup through, for about 6 to 8 minutes, and serve. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Tomato Soup

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sautee the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use an immersion blender to puree. Taste for seasonings. Serve hot or cold.

from the Barefoot Contessa

Spicy Greens and White Bean Stew

2 tablespoons olive oil
4 anchovies, minced
1/2 teaspoon crushed red pepper flakes
2 slices bacon, finely diced
1 sweet onion, diced
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon smoked paprika
4 garlic cloves, minced
1 pound of uncooked white beans, soaked for at least 4 hours or overnight
6 cups water
4 cups low-sodium chicken stock
1 parmesan cheese rind
1 bunch of kale, stems removed and chopped (about 3 cups)
1 bunch of flat-leaf spinach (about 2 cups)
2 cups of arugula greens, chopped
shave parmesan for topping
a crusty baguette for serving

Heat a large stock pot over medium heat and add the olive oil. Add the anchovies and 1/4 teaspoon of pepper flakes, stirring well, and saute until the anchovies melt into the oil. Add in the bacon, onion, salt, pepper and paprika and toss to coat. Cook until the bacon crisps and the onion softens, about 6 to 8 minutes. Stir in the garlic and cook for another minute. Add in the soaked beans, water, stock and parmesan rind. Bring to a boil then reduce to a simmer and cook, stirring occasionally, until the beans are falling apart, most of the water is absorbed and the mixture is thick and creamy. I simmered mine covered for about 1.5 hours, then took the lid off for the remaining time. If at any time the stew seems to be drying out, add more water or stock.

Use a potato mashed and smash some of the beans to give the mixture a thicker consistency. If it seems too thick, you can add a bit of water or stock – however much you’d like to get to the consistency you desire. Stir in the kale, spinach and arugula. Toss in the remaining pepper flakes. Cook over low heat, stirring until the greens are wilted, about 5 minutes. Taste and season as desired, adding more pepper flakes, salt and pepper if you’d like.

Serve immediately with shaved parmesan some crusty bread!

Creamy Tortilla Soup

small white or yellow onion, cut into 6 wedges
3 cloves of garlic (still in the paper)
1 jalapeño
olive oil
salt & pepper
1 can (14-oz.) fire roasted diced tomatoes
(or about 4-5 fresh roma tomatoes, roast them with the onions & peel skins)
1/4 teaspoon dried oregano
1/4 teaspoon dried cumin
1/2 teaspoon ancho or chipotle chili powder
1/2 teaspoon agave syrup (or a pinch of sugar)
1 teaspoon sherry vinegar
3 cups veggie broth
3-4 corn tortillas, chopped (plus one extra for crispy topping)
juice of 1 lime

serve with your choice of: crispy tortilla strips (sliced from 1 tortilla, toss in olive oil & salt, bake 10 or so minutes)
crumbled queso fresco (or feta)
lime wedges, on the side
more tortillas on the side
avocado slices

Preheat oven to 350 degrees.
On a large baking sheet, spread out the onion slices, the jalapeno (still whole), garlic cloves and toss with olive oil, salt and pepper. Roast for about 20-30 minutes until the edges of the onions blacken, tossing them about halfway through. Remove the garlic after about 5 minutes, so it doesn’t burn. Remove the jalapeno when the skin is blackened and blistering.

Place the roasted jalapeno in a small glass bowl with plastic wrap over it (but not touching it). Let it cool for 15 minutes and carefully peel off the skin and remove the stem and seeds. (use utensils if you can, and don’t touch your eye afterward).

In a medium pot, heat a few tablespoons of olive oil, add the onions, garlic (remove the paper), jalapeno, tomatoes, oregano, cumin, chile powder, a splash of agave or a pinch of sugar, and some salt and pepper. Cook for 4-5 minutes until the tomatoes start to sizzle.

Add a splash of sherry vinegar and cook for 30 seconds more. Add the broth and chopped tortilla pieces and let simmer for 20-30 minutes. Remove from heat and let cool slightly.

Transfer to a high speed blender and puree (or use an immersion blender). If your soup is too thick, add some water or broth to thin it to your desired consistency. Taste and adjust seasonings, adding in a squeeze of lime. Serve with an extra drizzle of olive oil and the suggested toppings.

(courtesy of Love & Lemons)

Easy Turkey Chili

1 large white onion
2 bell peppers (any color), cut into 1in pieces
3 T olive oil
1 T chili powder
2 t chipotle chile powder
2 t packed brown sugar
1 28oz can whole tomatoes in juice
1 19oz can black beans, rinsed and drained
½ c water
1 t salt
2 c cooked turkey

Cook onion and peppers in oil in a heavy pot over medium heat, stirring occasionally, until golden (12-15 minutes). Add spices and brown sugar and cook, stirring until fragrant, about 1 minute.

Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, 1 t salt and simmer, covered, for 15 minutes.

Stir in the turkey and simmer for another 5 minutes. Let stand, covered, until heated through (another 5 minutes).

Lentil Soup

2 T olive oil
1 c finely chopped onion
½ c finely chopped carrot
½ c finely chopped celery
2 t kosher salt
1 lb lentils, picked and rinsed
1 can of chopped fire-roasted tomatoes
2 qts chicken or vegetable broth
½ t coriander
½ t cumin
½ t turmeric
¼ t cinnamon
¼ t cayenne pepper
salt to taste

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sautee until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, spices and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

French Onion Soup

1/4 c butter
4 lb onions (sliced)
1/4 c flour
1 c red wine (or beef or vegetable broth + 1 tablespoon balsamic vinegar)
3 c beef broth (or vegetable broth)
3 cloves garlic (chopped)
1 t thyme (chopped)
2 bay leaves
salt & pepper to taste
4 ½ in thick slices of day old bread (toasted)
1 c gruyere (grated)
1/4 c parmigiano reggiano (grated)

Melt the butter in a large sauce pan over medium-low heat. Add the onions and cook slowly at low with the lid on until golden brown and caramelized, about 2-3 hours, stirring every 15 minutes.

Sprinkle the flour over the onions, stir to combine and let cook until it starts to caramelize. Add the wine and deglaze the pan. Add the broth, garlic, thyme, and bay leaves, salt and pepper and bring to a boil at medium heat.

Reduce heat to medium-low and simmer, uncovered for 30 minutes. Preheat oven broiler.

Ladle the soup into ovenproof bowls and place the bowls on a baking sheet. Sprinkle a little cheese on top of the soup. Place a toasted slice of bread over each bowl and top with the cheese. Place bowls under broiler until cheese melts, only 2-3 minutes.

White Bean Soup

3 T extra virgin olive oil
1 yellow onion sliced
3 garlic cloves
2 pinches of red chile flakes
1/4 t oregano
1/4 t black pepper
2 14-oz cans cannellini beans, rinsed and drained
2 pints vegetable stock
coarse salt

Heat the olive oil in a large heavy stock pot over medium heat. Add the onion and garlic and sautee. Turn heat to as low as it can go and cook for 1/2 hour, stirring here and there. A little color is okay, but you want the vegetables to get soft and sweet. Add the chile flakes, oregano and pepper and cook for a minute. Add the beans and stock, bring to a boil, lower to a simmer, add salt to taste and cook on low for 1 hour.

(adapted from My Father’s Daughter)

Spicy Black Bean Soup

3 T olive oil

2 large white onions, chopped

4 large jalapenos, minced

1 large shallot, minced

5 garlic cloves, minced

2 1/2 T cumin

2 T chili powder

2 t white pepper

2 t dried oregano

6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)

6 c water, plus 3 T Better Than Bouillon Vegetarian No Chicken Base (or vegetable stock)

In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.
Add spices and mix until well combined. Cook for 3 minutes more.
Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.
Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.

Note: the recipe freezes well!