Category: Entrées

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 carrots, chopped
• 2 celery ribs, chopped
• 5 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 6 Yukon Gold potatoes, chopped (about 2 cups)
• 3 (14.5 oz) cans vegetable broth (43.5 oz total)
• 1 (28 oz) can diced tomatoes
• 2 bay leaves
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups frozen green beans
• 1 cup frozen corn
• 1 cup frozen peas

1. In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot and celery; cook five minutes or until vegetables are tender.
2. Add garlic, red pepper, zucchini and potatoes; cook three minutes.
3. Add the broth, tomatoes, bay leaves, thyme, basil, salt and pepper. Reduce heat to medium-low, cover, and simmer 25-30 minutes, or until the potatoes are soft.
4. Stir in the green beans, corn and peas and cook 5-7 minutes, or until vegetables are cooked through.
5. Remove the bay leaves and season with additional salt and pepper if needed.

Yield: About 10 servings

Source: https://www.twopeasandtheirpod.com/vegetable-soup/

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• 6 slices bacon, cut into one-inch pieces
• 1 medium onion, diced
• 3 whole carrots, diced
• 3 ribs celery, diced
• 5-6 russet potatoes, peeled and diced
• 8-10 cups (64-80 oz) chicken or vegetable stock
• 3 tbsp all-purpose flour
• 1 cup milk
• 1/2 cup heavy cream
• 2 tsp salt
• 1.5 tsp black pepper
• 1/2 teaspoon cajun spice mix
• 1 teaspoon parsley, minced
• 1 cup grated cheddar cheese

1. Add bacon pieces to a soup pot over medium heat and cook bacon until crisp. Remove bacon from pot, set aside.
2. In a small cup, whisk together the flour and milk, set aside.
3. Return the pot to medium-high heat and add the onions, carrots and celery. Stir and cook a few minutes, then add the diced potatoes. Cook for five minutes, seasoning with salt, pepper and Cajun spice.
4. Pour in the stock and bring it to a gentle boil. Cook for ten minutes or until the potatoes are starting to get tender.
5. Pour the milk/flour mixture into the soup and allow the soup to cook for another five minutes.
6. Blend the soup in batches in a blender/food process until completely smooth, pouring batches back into the pot.
7. Return pot to medium heat and stir in cream and parsley.
8. Serve in bowls, garnished with grated cheese and crisp bacon pieces.

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• 2 boneless, skinless chicken breasts
• Olive oil, for drizzling
• 1/4 teaspoon ground thyme
• Salt and black pepper
• 2 tablespoons butter
• 3 stalks celery, finely diced
• 2 carrots, finely diced
• 1 medium onion, finely diced
• 1 red bell pepper, finely diced
• 2 sprigs fresh thyme, leaves only
• Pinch of turmeric
• 6-8 cups (48-64 oz) chicken stock
• 95 grams rice
• Parsley, minced

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Soup:

• 1 sugar pumpkin (pie pumpkin)
• 1/2 c sugar
• 2 quarts water
• 1/2 gallon whole milk

1. Wash, quarter and scrape out the pumpkin.
2. Boil pumpkin in about two quarts of water or just enough to cover pumpkin.
3. Remove pumpkin from the water but keep the water for the stock.
4. Peal the pumpkin then cut into small cubes.
5. Add pumpkin back to water.
6. Stir in up to a half gallon of whole milk.
7. Stir in sugar.
8. Bring to a boil.

Dumplings:

• 1 cup flour
• Pinch of salt
• 3 eggs
• 3 half egg shells of water (about 2 Tbsp)

1. Mix dumpling ingredients together.
2. Slowly add to soup while it is at a low boil.
3. Cook until dumplings rise to the top.

Chris Wells’ Recipe

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• 2 medium onions, finely chopped
• 2 T butter
• 2 large garlic cloves, minced
• 1 1/2 T fresh ginger root, peeled and minced
• 2 t ground cumin
• 1 t ground coriander
• 1/8 t cardamom
• 1 1/2 t salt
• 3/4 t dried hot pepper flakes
• 30 oz pumpkin (2 small cans or 1 large)
• 7 cups water
• 1 1/2 c chicken stock or vegetable stock
• 14 oz  coconut milk
• 1/4 c olive oil
• 2 T brown mustard seeds
• 8 fresh curry leaves

1. Cook onions in butter in heavy pot over moderately low heat, stirring occasionally, until softened (3-5 min).
2. Add garlic and ginger and cook, stirring one minute.
3. Add cumin, coriander and cardamom and cook, stirring, one minute.
4. Stir in salt, red pepper flakes, pumpkin, water, broth and coconut milk.
5. Simmer, uncovered, for 30 minutes, stirring occasionally.
6. Puree soup in batches in blender or food processor until smooth.
7. Keep soup warm over low heat.
8. Heat oil in small skillet over low heat until hot but not smoking.
9. Cook mustard seeds until they begin to pop.
10. Add curry leaves, cook five seconds, then stir oil and seeds into soup.
11. Season with salt.

*Soup may be thinned with additional water.

Recipe from Marty.

Yield: 8 twelve-ounce bowls

Takes about two hours to make.

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