Grad Student Soup Nights

I am now a graduate student, which means that there are certain weeks where I do not have the time to make dinner during the week. So, I have gotten back into the swing of making a couple of dishes over the weekend--that way, all I have to do when I get home from school is take 10 minutes to reheat dinner and maybe make a side salad. Stew, lasagna, casseroles, and chili are all excellent one-pot wonders that can easily be reheated for dinner. Recently I have enjoyed making one or two hearty soups on Sunday that Brendan and I can enjoy throughout the week. Our dinners are increasingly becoming soup nights...grad student soup nights, as I would like to call them. I already posted the recipe for Butternut Squash Soup with Apples--a really simple soup that tastes great with a side salad and slice of rustic bread. Here are some additional soups I have made over the last couple of weeks:

·      Turkey Meatball Soup with Greens

·      Vegetarian Chili

·      Butternut Squash Soup with Poblano Peppers

·      Chicken Curry with Vegetables

·      Autumn Vegetable Soup with Sausages & Lentils

All of these dishes are relatively easy to make, except for the Autumn Vegetable Soup with Sausages & Lentils—that soup has a lengthy list of ingredients and takes much longer to make. However, it is TOTALLY worth the time and effort, and is legitimately one of the best soups I have ever made (or tasted for that matter). And though it takes dedication to make it, the end result is enough soup for a few nights of dinner, plus some left to freeze! Happy soup making!

Turkey Meatball Soup with Greens (from Cooking Light)

I followed directions almost exactly as written from the magazine! My only change: I used beet greens and broccoli rabe as the "greens", because that's what I had laying around my kitchen. Click on the link for directions. 

Vegetarian Chili  (from Fight Back with Food)

Serves 4

Ingredients

-2 x 15oz. kidney beans, canned & low-sodium

-1 tablespoon olive oil

-1 onion, chopped

-3 garlic cloves, minced

-1 red bell pepper, chopped

-1 green bell pepper, chopped

-1 small butternut squash, peeled and chopped into 1-inch chunks

-2 tablespoons cocoa powder (unsweetened)

-1 tablespoon light brown sugar

-1 teaspoon dried oregano

-1/2 teaspoon salt

-1 ½ cups canned crushed tomatoes, no salt added

-1 chipotle pepper in adobo sauce, minced (plus extra if you like your chili spicy!)

Directions

1. In a soup pot heat the oil over medium heat. Add the onion and garlic for 7 minutes, until onion is translucent.

2. Add the bell peppers and butternut squash. Cook for 8 minutes, until peppers are tender.

3. Stir in the cocoa powder, brown sugar, oregano, and salt, and make sure the veggies are coated.

4. Add the beans, 1 cup water, tomatoes, and chipotle pepper. Bring to a boil.

5. Simmer for 45 minutes to 1 hour, until all veggies are cooked through (particularly the butternut squash).

6. Serve hot with shredded cheddar cheese on top and a side of corn bread.

Butternut Squash with Poblano Peppers Soup (from Love Soup)

Serves 6

The reason I made this soup is because we received a TON of poblano peppers in our CSA and I was running out of ideas for how to use them. I ran across this recipe and thought “bingo!”

Ingredients:

-1 large butternut squash, sliced in half and seeded

-1 sweet potato

-4 poblano peppers

-2 onions, chopped

-2 tablespoons olive oil

-4 cups vegetable broth or water

-1/2 cup cilantro, chopped

-1 lemon, seeded and juiced

-salt & pepper

Directions:

1. Preheat the oven to 400°F.

2. Lay the squash, flesh side down, on a lightly oiled baking sheet. Pierce holes throughout the sweet potato (whole) and place it on the same baking sheet as the squash.

3. Bake for 1 hour, until you can easily pierce through the squash skin and sweet potato.

4. Scoop out the flesh from the squash into a bowl. Halve the sweet potato and scoop out the flesh into the same bowl.

5. Turn on the broiler in the oven. Place the poblano peppers on a baking sheet (I just used the same one that the squash was on) and broil the peppers for about 15-20 minutes, until skin is charred.

6. Take peppers out of oven, place them in a bowl, and cover the bowl with plastic wrap. Let the peppers “sweat” for about 5-10 minutes, until they are cool to the touch and you can easily peel off their skin. Chop the peppers.

7. While the peppers are in the oven, heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook for about 10 minutes.

8. Add the squash, sweet potato, cilantro, and 2 cups of water + broth (or just 6 cups of water).

9. Bring soup to a boil, then simmer for 20 minutes.

10. Using an immersion blender or regular blender, puree the soup until perfectly smooth. You may need to add a bit of water, if the soup is too thick for your taste.

11. Once the soup is pureed, stir in the chopped pepper and lemon juice. Add salt and pepper to taste.

12. This soup tastes great with some pumpkin seeds sprinkled on top.

Chicken Curry with Vegetables (from Fight Back with Food)

Ok, so this is not technically soup, but it is damn good!

Serves 4

Ingredients:

-1 pound skinless, boneless chicken thighs, cut into 1 inch chunks

-2 teaspoons olive oil

-1 onion, cut into thick slices

-4 garlic cloves, minced

-3 carrots, thinly sliced

-1 pound red-skinned potatoes, cut into 1 inch chunks

-2 teaspoons peanut butter

-1 large head of broccoli, cut into large chunks

-1/2 teaspoon salt

Spice Mixture

-1 tablespoon turmeric

-1 ½ teaspoons ground ginger

-1/2 teaspoon salt

-1/2 teaspoon cinnamon

-1/2 teaspoon sugar

-1/2 teaspoon ground black pepper

Directions:

1. In a medium bowl combine the spice mixture with the chicken. Toss to coat.

2. In a soup pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic. Cook for 5-7 minutes, until onions are translucent.

3. Add ½ cup water, the carrots, potatoes, peanut butter, and ½ teaspoon salt. Bring to a boil and then reduce heat to a simmer. Cook for about 5 minutes.

4. Add the chicken and stir it until chicken is no longer pink (about 5 minutes).

5. Stir in 2 cups of water and bring to a boil. Reduce heat and simmer for 15 minutes.

6. Add broccoli and cook for another 5 minutes, until broccoli is tender.

7. Serve warm

Autumn Vegetable Soup with Sausages & Lentils (from Flour Too Cookbook)

Serves 10

*Since this soup makes SO much, I suggest freezing at least half of it. It will last for about 1-2 months in the freezer.

Ingredients:

-1 tablespoon vegetable oil

-3 sweet Italian sausages, casing removed

-1 onion, chopped

-2 garlic cloves, minced

-1 carrot, chopped

-2 celery stalks, chopped

-1 small potato, peeled and chopped

-1 parsnip, peeled and chopped

-1 leek, well rinsed and chopped

-8 baby bella mushrooms, cut into quarters

-1 turnip, peeled and chopped

-1/4 butternut squash, peeled and chopped (about 1-2 cups)

-2 quarts vegetable or chicken stock (if using store bought, try to get low-sodium)

-1 cup canned crushed tomatoes, no salt added

-3/4 cup lentils

-2 cups greens (kale, Swiss chard, etc.), chopped

-2 tablespoons tomato paste

-2 bay leaves

-1/2 teaspoon salt

-1 teaspoon ground black pepper

Spice Mixture:

         -1 tablespoon paprika

         -1 teaspoon thyme, dried

         -1 teaspoon turmeric

         -1 teaspoon oregano,

dried

         -3/4 teaspoon cumin

         -1/2 teaspoon fennel

seeds, finely chopped or ground

         -1/2 teaspoon curry

powder

         -1/4 teaspoon cinnamon

Directions:

1. In a large soup pot, heat the vegetable oil over medium-high heat and sauté the sausage. Split up the large chunks with a wooden spoon and cook until the meat is mostly cooked through (about 5 minutes).

2. Remove sausage from pan using a slotted spoon and set aside.

3. Sauté onion, garlic, carrot, and celery in soup pot for about 4 minutes. Be sure to scrape up the brown bits on the bottom of the pan (from the sausage) because it adds a lot of flavor!

4. Reduce heat to medium-low and add tomato paste, ½ teaspoon salt, and 2 bay leaves. Stir to make sure everything is covered by paste (about 1 minute)

5. Add spice mixture. Stir for 2 minutes, making sure all veggies are coated with this mixture. 

6. Add the reserved sausage, potato, parsnip, leek, mushroom, turnip, and squash. Raise heat to medium-high and stir for 3 minutes.

7. Add the stock, canned tomatoes, and ground black pepper. Raise the heat and bring the pot to a boil.

8. Reduce heat and simmer for 10 minutes.

9. Add the lentils and simmer for an additional 40 minutes.

10. Add winter greens and simmer for another 1 minute.

11. Find the bay leaves and discard them (this can be a bit tricky, but make sure you take them out because you don’t want to accidentally chew on a stiff bay leaf!).

12. Serve warm with a additional salt/pepper for garnish and a nice slice of bread on the side.