Vegetable and rice noodle soup is both light and hearty. Vary the stock—beef, chicken, or vegetable for degrees of intensity and complexity of flavor—and vary the vegetables with the season—root and cabbage family vegetables in the cool time of the year, leafy vegetables and summer squashes in the warm time of the year. I use…
White bean soup is hearty and well suited for cold weather. Basic bean soup is easy to make; follow one simple rule for best flavor: keep the heat low; bean soups burn easily. Variations on bean soup are many: you can add leftovers, fresh vegetables such as greens sliced thin or chopped, pasta, cooked vegetables—carrots,…
Tomato sauce—basic, herbed, or with vegetables added—is easily made from tomatoes fresh from the garden or tomatoes frozen last harvest. Use tomato sauce on pastas, pizzas, vegetables, or soups. The key to flavorful tomato sauce is ripe, juicy tomatoes—the fresher the tomatoes the more flavorful the sauce, but that’s not to say you can’t make…
Here is a hearty and tasty winter vegetable-loaded beef stew for the slow cooker. You can vary the root vegetables in this stew—choose from carrots, turnips, parsnips, new potatoes, onions, or leeks and add mushrooms or celery. The combinations are many. As well, you can vary the stock—use all beef stock, or chicken stock, or…
Cabbage soup is earthy with a subtle sweetness. With a few aromatic vegetables or some meat or lentils added, it makes an inexpensive yet flavorful and filling one-dish meal. Common green cabbage from the spring, fall, or winter garden is ideal for cabbage soup. Ratio. The ratio of liquid to solids can vary from 1:1…
Dried bean soups are hearty and perfect for chilly days. Black beans, navy beans, kidney beans, lima beans may be used. For a velvety, smooth soup, purée or whir the beans in a blender after cooking; for a soup with texture, purée only half the beans. Water is the common liquid ingredient for dried bean…
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