This soup has it all: healthy, hearty, quick to make, and tastes fabulous.

Last year, my little pumpkin patch was prolific, and we harvested 75-100 pounds of squash. I still have some of those pumpkins leftover today, waiting to be turned into pies, cookies, breads, and this soup. I first made this soup earlier this year during a surprise late-spring cold snap. Brant’s not a fan of squash, but he knew not to complain as I was running out of creative uses for pumpkin and this soup automatically garnished my favor simply because it used two cups of pumpkin. I was hesitant because I was afraid that the soup would taste pumpkin-y. Nope! It was great! Brant and I were both eager to eat it again for leftovers and, like most soups, it tasted even better the second day. The pumpkin made the soup rich and thick, but even with such a large amount of pumpkin, the soup didn’t taste like squash. We loved the addition of the meaty, salty ham chunks and the flavor that they imparted. This is a new favorite for us on cold winter nights, and it’s so healthy that we don’t feel guilty about going back for seconds!

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I did not make many changes to the original recipe. I did swap out the peas for fresh asparagus. Because it’s added toward the end of cooking time, it maintains a refreshing crunch. Also, I had originally tried sauteeing the vegetables in leftover bacon grease but I found that it made the soup unpleasantly salty. Instead, I highly recommend reserving the excess bacon grease for another recipe and using vegetable oil or butter for the vegetables. The bacon itself will add plenty of salt to the soup.

This soup serves four people. It’s fabulous served with a slab of crusty bread that’s been smeared with butter and a fruity jam.

spring mushroom soup with aromatic vegetables
adapted from www.oneperfectbite.blogspot.com

6 slices bacon
2 tbsp butter or vegetable oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 lb quartered cremini mushrooms
2 tsp minced garlic
3 tbsp all-purpose flour
4 cups chicken stock or canned chicken broth
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
5 stalks fresh asparagus, ends trimmed, cut into 1-inch pieces
1/4 cup heavy cream

In a large cast iron or other deep skillet, cook bacon until browned on both sides. Remove to a paper towel lined plate and let cool. Remove excess bacon grease and reserve for another purpose.

Add butter or vegetable oil to the skillet and cook until hot. Add onions, celery, and carrots and cook, stirring continuously, until softened, about 3 minutes. Add mushrooms and cook, stirring frequently, until mushrooms release their liquid and have begun to brown around edges, about 5 minutes. Cut the bacon into small pieces and add to the mixture.

Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until it makes a paste, about 1 minute. Add the stock, thyme and pepper and stir to combine.

Bring the soup to a full boil, then reduce heat and simmer for 20 minutes, stirring occasionally. In a separate skillet, cook the asparagus in some of the reserved bacon grease or vegetable oil until browned and slightly softened. Add the asparagus to the soup and cook for another 5 minutes. Remove the soup from the heat and add the cream. Let sit for 5 minutes before serving.

winter squash soup
heavily adapted from a recipe by Chuck Williams

4 pounds of winter squash (I used a mix of butternut and pumpkin), or 2 cups of pumpkin puree
6 tbsp unsalted butter
2 yellow onions, chopped
8 fresh sage leaves, chopped
6 cups chicken stock
1/2 tsp kosher salt
1-4 tbsp brown sugar, to taste
1/2 tsp cardamom
1 tsp sage leaf (or additional sage leaves if available)
3 oz cream cheese, cut into cubes
1/2 cup sliced almonds

Preheat the oven to 400 degrees. Prick each squash with a knife tip so that it won’t explode. Place the whole squashes on a rimmed baking sheet and roast until a knife penetrates the flesh easily, about 1 hour. Let stand until cool enough to handle.

Halve each squash lengthwise. Remove and discard the seeds and fibers with a large spoon. Scoop the pulp into a large bowl.

In a large saucepan over low heat, melt the butter. Add the onions and the sage and saute until the onions are translucent, 8-10 minutes.

Add the stock and squash pulp, raise the heat to high and bring to a boil. Add salt, brown sugar, cardamom and additional sage. Reduce the heat and simmer for 15 minutes to let the flavors combine. Add the cream cheese and stir until mostly melted.

Using an immersion blender or a food processor, puree the soup until smooth. Before serving, reheat the soup.

If desired, toast the almonds in a saute pan over medium heat until fragrant. Sprinkle on the soup and serve. Season to taste with salt and sugar.

By the way, this recipe makes a lot of chili, but have no fear. It can easily be frozen in individual serving sized portions and thawed at a later date for a quick lunch or dinner!

I made this in a Crockpot and it was wonderful. I cooked the chicken as the recipe directed and set it aside. Then, after sauteing the onions and peppers on the stove top, I transferred  them to my crockpot and added all the remaining ingredients except the chicken and beans. I let that simmer all day and then, an hour or so before dinner I added the shredded chicken and beans.

Want to make this vegetarian? Simply omit the chicken and substitute vegetable broth for the chicken broth in the recipe!

chicken chili
adapted from www.annies-eats.com

2 boneless, skinless chicken breasts
salt and pepper
4 cups chopped yellow onion (2-3 onions)
2 tbsp olive oil
2 cloves garlic, minced
3 bell peppers (any colors)
2 tsp chili powder
2 tsp ground cumin
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1 chipotle chili in adobo sauce, finely diced
2 tsp kosher salt
4 (14-ounce) cans diced tomatoes
1 cup corn kernels, fresh or frozen
1 cup pumpkin puree or diced pumpkin (optional)
2 (15-ounce) cans beans, drained and rinsed (black, pinto, a mixture are recommended)
1-2 cups chicken broth, as needed

Preheat the oven to 375. Line a baking sheet with foil. Place the chicken breasts on the foil and season with salt and pepper. Fold the foil over the chicken breasts to form a sealed packet. Roast 30-40 minutes, or until the chicken is cooked through. Allow to cool enough to handle and then shred or chop the meat into bite-sized pieces.

Meanwhile, heat the olive oil in a large stockpot or Dutch oven over medium heat. Saute the onions 8-10 minutes, or until tender and translucent. Add the garlic to the pot and saute just until fragrant, about 30 seconds. Mix in the bell peppers, spices, and salt. Cook 5 more minutes. Add the tomatoes, corn, and pumpkin and bring to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the beans, add more chicken broth as desired, and allow to simmer for another 20 minutes.

The secret to this recipe’s success is the cornstarch that you add at the end. It really changes the entire feel of the soup, so don’t skip that step!

chicken noodle soup

adapted from allrecipes.com

I don’t know about you, but I’m ready for spring. Dreary weather wears on me after about 4 minutes – basically, as long as it takes for me to drink a cup of cocoa. Then those cherished visions of me cuddled up with a good book and a warm drink quickly transform into reality – me working, shopping, eating, and sleeping all under the cover of dreary skies.

Fortunately I live in CA and spring is around the corner. Yesterday I planted loads of green beans, onions, and even tomato plants in my garden, all the while assuring the weather gods that now is as good a time as any to bring on lots of sun and warm temps. Still, despite my attempts to persuade the weather with my gardening efforts, it seems unwilling to cooperate. Yesterday’s 70 degree temps were replaced by today’s high of 57 and overcast skies and tomorrow’s promise of more rain.

Still, I can’t complain. I know plenty of people are still out there shoveling snow from their driveways with the very notions of gardens still a long ways off! If you are one of those people, take refuge in this soup recipe from Cook’s Illustrated. It’s hearty, healthy, and wonderfully wintry. I serve mine with what we call “crack garlic bread,” and a recipe for that will follow soon!

If you live in California chances are high that you’ll find rosemary all around you. I found some planted in a decorative pot outside my post office, my mom has loads in front of her house, and my neighbor has some in their side yard, overhanging the sidewalk. Note these sites so that when you need a sprig or two for recipes like this, you don’t have to buy any. Instead, you can just rip some off your unsuspecting neighbor’s plant! I highly recommend doing this slyly and, if at all possible, under the cover of darkness. No sense in raising any unnecessary questions.

If you are a vegetarian or don’t have any pancetta on hand, throw in a chunk of Parmesan rind. I save my rinds in the freezer and when I make soups I just toss a cube or two into the pot to add additional flavor. Just remember to remove it later or you’ll end up ladling a melted, cheesy mess into your bowl!

white bean soup with winter vegetables

taken from www.cooksillustrated.com

6 ounces pancetta, one 1-inch think slice, cut into 1-inch cubes
1 pound dried cannellini beans, rinsed and picked over
1 large onion, unpeeled and halved pole to pole
1 medium clove garlic, unpeeled
1 bay leaf
1 tsp table salt
1/4 cup extra virgin olive oil, plus extra for serving
2 small carrots, medium diced
2 ribs celery, medium diced
2 small leeks, white and light green parts, washed thoroughly, and sliced crosswise into 1/2-inch pieces
1 small onion, diced medium
3 medium cloves garlic, minced
4 oz kale, stemmed, leaves cut into 1/2-inch strips (about 3 cups)
4 oz escarole, stemmed, leaves cut into 1/2-inch strips (about 3 cups)
2 small boiling potatoes, medium diced
1 14.5-ounce can diced tomatoes, drained
1 sprig fresh rosemary

In large, heavy-bottomed Dutch oven, cook pancetta over medium heat until just golden, 8 to 10 minutes. Add 12 cups water, beans, halved onion, unpeeled garlic, bay leaf, and 1 teaspoon salt; bring to boil over medium-high heat.

Cover pot partially; reduce heat to low, and simmer, stirring occasionally, until beans are almost tender, 1 to 1 1/4 hours. Remove beans from heat, cover, and let stand until beans are tender, about 30 minutes. Drain beans, reserving cooking liquid; discard pancetta, onion, garlic, and bay leaf. Spread beans in even layer on baking sheet and cool.

While beans are cooling, prepare your vegetables.

Heat oil in now-empty Dutch oven over medium heat until shimmering; add carrots, celery, leeks, and diced onion and cook, stirring occasionally, until softened but not browned, about 7 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Add enough water to reserved bean cooking liquid to equal 9 cups, add to pot with kale and escarole.

Increase heat to medium-high and bring to boil; cover, reduce heat to low, and simmer 30 minutes. Add potatoes and tomatoes; cover and cook until potatoes are tender, about 20 minutes. Add cooled beans; increase heat to medium-high and bring to simmer. Submerge rosemary sprig in liquid; cover and let stand off heat 15 to 20 minutes.

Discard rosemary, and season to taste with salt and pepper. Ladle soup into individual bowls, drizzle each bowl with extra-virgin olive oil, and serve.

Phew… the holidays are over. If you’ve wondered whether I dropped off the planet, the answer is no. I had wonderful family time on Christmas Eve and Christmas Day and then packed off to the mountains for a couple of days with my hubby so he could test out his new Christmas present – some snow tubes that promised to go FAST! Now we’re back home and recovering from our New Year’s party! Sometimes I feel like I need a vacation from the Christmas/New Year’s vacation.

But enough about me. You’re really here to read about the most amazing minestrone recipe ever, so let’s get to that. This is one of my favorite and most-often-served recipes, probably because it’s the embodiment of what everyone wants on cold winter days such as these: hearty, healthy, tasty, and versatile. And boy, oh boy is it versatile. If you’re vegetarian, you can just omit the chicken sausage and substitute vegetarian broth. If you aren’t a vegetarian, you can choose any flavored sausage that you think would suit this soup (chicken and roasted garlic & chicken and sun dried tomato are my favorite, but I’m sure there are many others that would appeal!). If you are accustomed to seeing noodles in your minestrone, go ahead and add some pre-cooked noodles to the end of this dish (just beware: if you refrigerate it overnight with the noodles inside, they will absorb most of your broth and your soup will become stew!). I prefer to skip the noodles and to serve this with a crusty bread instead.

I got my inspiration for this dish from another book, but I have made so many modifications that I think that I can now call the recipe my own.

If you make this soup with vegetarian chicken broth (yes, such a thing exists ) and omit the chicken, then it’s completely vegetarian. I haven’t tried it with vegetable broth, but I’m sure it would be fine.

No matter which way you make it, I guarantee you’ll love it. I have doubled or tripled this and served it for baby showers and wedding showers. It’s a great make-ahead dish that people can tailor to their own tastes. But don’t wait for a special occasion! Just make a pot for dinner!

tortilla soup

soup

1 tbsp vegetable oil
4 (6-inch) corn tortillas, cut into 1-inch pieces
1 cup diced onion
1 1/2 tbsp minced seeded jalapeno pepper
5 garlic cloves, minced
1 tbsp tomato paste
3 (14.5 ounce) cans diced tomatoes, undrained
1 tbsp cumin
8 cups chicken broth

toppings

4 (6-inch) corn tortillas, cut into 1/4-inch strips
2 cups shredded cooked chicken breast (about one pound)
1 cup diced avocado
1/2 cup shredded sharp cheddar cheese
1/2 cup fresh cilantro

First, prep those ingredients for the soup. This soup will be pureed at the end, so don’t worry too much about the size of the chunks.

Heat oil in a large pot over medium-high heat. Add 1-inch tortilla pieces; cook 2 minutes or until crisp, stirring occasionally. Add the onion, jalapeno, and garlic; saute 3 minutes.

Add tomato paste and tomatoes; bring to a simmer and cook 10 minutes.

Stir in cumin and broth. Reduce heat to medium, and simmer, uncovered, for 40 minutes or until reduced to 8 cups.

At this point, if you’re not rushed for time, let your soup cool for a bit. It makes blending it so much easier if you do. Otherwise, the steam in the soup makes it “jump” out of your blender or food processor.

Puree soup using an immersion blender in small batches in your food processor. Return pureed soup to stove and cook over medium-low heat until thoroughly heated.

While the soup is reheating, prep your toppings. For the tortilla crisps, preheat your oven to 400 degrees. Place tortilla pieces on a sheet pan so that they are not overlapping. Cook for about 7 minutes, or until browned and crispy.

Ladle hot soup into bowls. Add the toppings and eat immediately!

roasted tomato soup

• 2.5 pounds fresh tomatoes
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 1/2 cup extra virgin olive oil
• salt and freshly ground pepper
• 4 cups chicken stock
• 2 bay leaves
• 1/2 tsp salt, or to taste
• 1/2 cup chopped fresh basil leaves
• 1/4 cup brown sugar, or to taste (see note)
• 3/4 cup heavy cream, optional
• cooked, sliced bacon to top (optional)

Preheat oven to 450F.

Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, and onions into a baking try. Drizzle with half a cup of olive oil and season with salt and pepper to taste.

Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from oven and transfer to a large stock pot. Add 3 cups of chicken broth and the bay leaves. Bring to a boil and reduce heat. Simmer for 15-20 minutes, or until liquid has reduced by a third. Remove bay leaves.

Add basil leaves to the pot. Using a blender, puree the soup until smooth.

Add cream, if desired, and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and pepper. Add brown sugar to taste. Garnish with a splash of cream and diced cooked bacon, if desired.

turkey chili

3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 sprinkling chili pepper flakes (or more, to taste)
2 tablespoons tomato paste*
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes
1 (7 ounce) can chopped green chile peppers (I roast my own and freeze them, so I just chopped a couple of the frozen chiles)
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
sour cream and cheese, to taste

First, prep those ingredients.

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes.

Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water (or, alternatively, tomato sauce, which will give your soup a heartier taste).

While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.

In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned.

Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.

Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.