Fabulous fall soups!

2nd November 2009

posted in Rachel, Recipes, Vegetarianism |

We visited my niece and nephew for Halloween this weekend and my thoughtful sister-in-law made us a simmering pot of vegetarian cheesy potato soup. I find myself craving soup more and more as the last leaves dance to the ground and the temps turn chilly and my sister-in-law’s soup was so delicious that I copied the recipe and made a huge vat of it the next day, most of which we’ve already devoured. I made some slight modifications in mine to make it healthier, like adding more carrots and potatoes and substituting lower-fat ingredients. Here’s the recipe:

Cheese Potato soup

Cheesy Potato Soup

5 cups water

6 cups diced potatoes

2 cups diced onions

1/2 cup diced celery

1 cup chopped carrots

1/3 cup Parkay Butter Spray (if you use real butter or margarine, you may want to use just 1/4 cup)

2 vegetarian “chicken” bouillon cubes

2 teaspoons salt

1/2 teaspoon pepper

12 ounces fat-free evaporated milk

3 tablespoons chopped fresh parsley

8 ounces shredded 2% cheddar cheese

Mix all ingredients except for milk, parsley and cheese in slow cooker. Cover and cook on high about 6-7 hours. When veggies are soft, mix in parsley, milk and cheese and let cheese melt. Heat thoroughly, serve and enjoy! If you want a thicker consistency, add some cornstarch dissolved in milk and/or mash some of the potatoes. In the future, I might try adding leeks and/or corn to make this soup even better.

I don’t know many soup recipes (check out my vegetarian vegetable soup recipe here), but I just ordered two cookbooks so that I can fix even more yummy soups: Fix-It and Forget-It Cookbook (from which my sis-in-law got the recipe) and 125 Best Vegetarian Slow Cooker Recipes. I know from the Campbell’s vs. Progresso post that many of you also like homemade soups. Please post your recipes in the comments below or link to one of your favorites.

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This entry was posted on Monday, November 2nd, 2009 at 11:30 am and is filed under Rachel, Recipes, Vegetarianism. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

1 On November 2nd, 2009, eliz said:

heidi posted a really good looking broc-cheese soup today on 101 cookbooks. basically all of the soups i have cooked inspired from that site have been incredible.
my favorite veg crock pot cookbook is fresh from the vegetarian slow cooker, which has given me many evenings of easy and tasty and hearty and nutritious food!

posted on November 2nd, 2009 at 12:13 pm

2 On November 2nd, 2009, Gina said:

My favorite soup is Quinoa, Corn, and Spinach Chowder from Deborah Madison’s book “Vegetable Soups” (highly, highly recommended). I leave out the green onion and cilantro when I make it because I don’t care for either ingredient and it is still delicious. The book mentions dicing a hard-boiled egg, but I haven’t tried that. I also up the garlic a bit because I’m a fiend for the stuff. I’m not going to type it out, but I found it online, so I’ll cut and paste:

Soothing and mild quinoa, spinach and potatoes are offset by sweet corn, tangy goat cheese, and zippy cilantro and jalapeños. Be sure to rinse quinoa (available in bulk stores and in organic sections of most supermarkets) very well in cold running water.

INGREDIENTS

7 cups water

3/4 cup quinoa, rinsed well

2 ears corn, shucked

2 tbsp olive oil

1 clove garlic, minced

1 jalapeño chili, seeded, finely diced

1/2 tsp ground cumin

1/2 tsp sea salt

2 white potatoes, peeled, cut in 1/4-inch dice

Freshly ground pepper

1/2 lb (225 g) feta cheese, cut in small cubes

4 cups baby spinach

3 green onions, thinly sliced

1/2 cup chopped cilantro leaves

DIRECTIONS

In medium saucepan, bring water to boil. Add quinoa; return to boil. Reduce heat to medium-low; simmer 10 minutes. Drain; reserving quinoa and cooking liquid separately.

For corn, working over cutting board, slice off kernels. Reverse knife; press out corn “milk” with dull edge runing down length of cobs.

Heat oil in large saucepan over medium-high. Add garlic and chili. Cook 30 seconds.

Add cumin, salt, potatoes and 6 cups quinoa cooking liquid. Bring to boil. Add quinoa. Reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 minutes. Add corn kernels and milky scrapings. Season with pepper.

Stir in cheese, spinach, onions and cilantro. Cover. Cook 2 minutes or until spinach has wilted. Stir well.

Makes about 10 cups.

Another soup I love is Giada de Laurentiis’ tomato soup, available here:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/hearty-tomato-soup-with-lemon-and-rosemary-recipe/index.html

I’ve never tried the lemon-cream topping. The soup is absolutely delicious and healthier without it. I switch the chicken broth for vegetable to make it vegetarian, but it’s vegan if you switch the butter for oil. I bought an immersion blender partly because I love making this soup so much and it’s much easier to blend in the pot than in batches in the blender.

posted on November 2nd, 2009 at 12:45 pm

3 On November 2nd, 2009, JennyRose said:

Looks yummy. Sounds like you have a wonderful SIL.

posted on November 2nd, 2009 at 12:46 pm

4 On November 2nd, 2009, Forestroad said:

Anything lentil-based is great to throw in the slow cooker. I made a lentil-butternut squash soup last week that was incredibly easy- throw broth, lentils, squash, onions, carrots, and celery in crock pot, add garam masala, and turn it on.

The potato-cheese recipe above looks delicious. I’d probably do it with real butter as I’m wary of low-fat food-like substances and sprays. I think your modifications make it lower calorie but not necessarily healthier.

posted on November 2nd, 2009 at 1:18 pm

5 On November 2nd, 2009, Becky said:

My favorite fall soup is actually a chili recipe — does that still count? I make double, triple, or even quadruple batches to freeze for when I don’t feel like cooking. It’s great with cornbread or over rice; the base is black beans and (believe it or not) eggplant. So, so yummy. Can be found at http://www.indyweek.com/gyrobase/Content?oid=oid%3A267947

6 On November 2nd, 2009, Rachel said:

I’ll have to forward that chili recipe on to the hubby. He’s the chili chef in our household. Thanks and keep ‘em coming!

posted on November 2nd, 2009 at 1:53 pm

7 On November 2nd, 2009, Godless Heathen said:

Ooh, a slow cooker soup! I’m going to make this as soon as I can. I might add broccoli to this one, I love broccoli cheese soups.

posted on November 2nd, 2009 at 4:43 pm

8 On November 2nd, 2009, viajera said:

My favorite vegetable soup recipe is my Southwestern Gazpacho, which I modified from a friend who learned it while working at the deli of a national organic-foods chain grocery. I eat it traditional-style (cold) in the summer, or heat it up for a filling cold-weather soup. I do a lot of variations, depending on season, mood, and what’s available, but here’s the basic idea:

Southwestern Gazpacho

Chop up the following in bite-sized pieces:
1 red onion or 1 bunch green
1 cucumber (best for cold soup) or zucchini (warm or cold soup)
~8 ozs mushrooms
1 bell pepper (any color – really delicious if you roast the pepper first)
2-3 tomatoes (or substitute 1 can diced, stewed tomatoes)

Mix with the following in a large bowl:
2-3 cloves finely diced or pressed garlic
1 can sweet corn
1 can black beans
1 large can/bottle of tomato or vegetable juice
juice of 1 lime
~1 tsp cumin
Chopped fresh cilantro to taste
Salt, pepper, and red pepper flakes to taste

When using zucchini, I’ll often saute the zucchini, mushrooms, onions, and garlic prior to adding them to the mix – especially for warm soup, but also for cold.

I’ll often add some chopped steamed asparagus, when in season. Delicious topped with chopped avocado and/or grated cheddar cheese. Also delicious served hot or cold over some hot brown or white rice.

This makes enough for ~6-8 servings.

posted on November 2nd, 2009 at 4:58 pm

9 On November 2nd, 2009, Lisa said:

My fiance and I like to slice up some root vegetables, toss them with a little olive oil roast them, then stick them in the blender with a little chicken/vegetable broth. Then put it on the stove, season as desired, and heat through.

posted on November 2nd, 2009 at 7:29 pm

10 On November 2nd, 2009, the fat nutritionist said:

God this looks delicious and wonderful. And I am incredibly HUNGRY from a week of the flu where I couldn’t eat much. So this is like…really making my stomach rumble.

One of my favourite soups is one my husband made randomly one afternoon, from the Fannie Farmer cookbook. It’s a basic vegetable and white bean soup (the most complicated part is chopping up tons of vegetables), and didn’t look very appetizing to me when I stumbled in the door, tired from a long day at the clinic.

Well, I sat down and took one bite and fell in love. The fact that it’s sprinkled with parmesan cheese and crisp bacon crumbles as garnish doesn’t hurt. But seriously, it’s GOOD.

1 cup white beans (dried or canned)
2-3 strips of bacon (optional — if not using, use 2 tbsp butter or oil instead)
2 cloves garlic, minced
1 onion, chopped
1 leek, sliced thin
2 carrots, sliced thin
1 cup diced zucchini or summer squash
2 cups canned tomatoes, chopped
1.5 cups coarsely chopped cabbage (purple cabbage is pretty, but will result in purple soup if you have leftovers!)
Salt
Freshly ground pepper
Freshly grated Parmesan cheese (or the powdered canned stuff — still good)

If using dried beans, soak overnight then add enough water to the soaking liquid to make 6 cups and set aside. (If canned, you’ll add water later.)

Fry up the bacon/salt pork in the bottom of a Dutch oven or soup pot. Let it get good and crispy, then remove it and chop it up on a little plate and set aside. Leave the fat in the pot. If you’re not using bacon, add 2 tbsp butter or oil to the pot and heat.

And add garlic, onion, leek, carrots and squash. Cook over low heat for 15 mins. Add canned tomatoes and the beans (if canned, add 4-5 cups of water to the pot, too.)

Partially cover and simmer until beans and vegetables are tender, about 1 hour.

Add cabbage and cook 15 more minutes. When ready to serve, add salt and pepper to taste, then sprinkle Parmesan cheese and bacon bits on top.

posted on November 2nd, 2009 at 8:51 pm

11 On November 3rd, 2009, Tracy said:

This soup sounds great; and now that the weather is getting colder I will have to try it

posted on November 3rd, 2009 at 12:17 am

12 On November 3rd, 2009, Katharine said:

Okay, I HAVE to ask – WHY are you cooking a soup, of all things, with 1/3 cup butter spray?

posted on November 3rd, 2009 at 9:36 am

13 On November 3rd, 2009, Rachel said:

@Katharine: Haha, you just open the top and pour it like liquid butter. No-cal spray butter is one the holdouts from my ED days. Even my husband has grown to love it.

posted on November 3rd, 2009 at 9:59 am

14 On November 4th, 2009, Kristen said:

Wow, I’m glad you clarified that, I thought the “butter spray” was a typo! What’s in butter spray, anyway?

The soup does sound good, though.

posted on November 4th, 2009 at 2:06 am

15 On November 4th, 2009, Rachel said:

@Kristen: Here’s a list of ingredients I found online which are not nearly so scary as you’d think: Water, Soybean Oil, Buttermilk, Salt, Soy Lecithin And Polyglycerol Esters Of Fatty Acids (Emulsifiers), Xanthan Gum, Potassium Sorbate And Sodium Benzoate (To Preserve Freshness), Lactic Acid (Acidulant), Artificial Flavor, Colored With Beta Carotene (Source Of Vitamin A), Vitamin A Palmitate.

And it’s not even entirely calorie-free — there are a whopping four calories in five sprays. There’s another spray brand made by I Can’t Believe It’s Not Butter, but I prefer the Parkay brand because it actually tastes like margarine/butter.

posted on November 4th, 2009 at 12:38 pm

16 On November 4th, 2009, April D said:

I had to share a corn chowder recipe that I’ve gotten from a co-worker and since made probably 3 or 4 times; always to rave reviews. For the vegetarians out there it still tastes absolutely fab without the bacon (but yum, Bacon!)

Cahn Chowdah:

3-4 bacon strips rough chopped (I use 4)
2 – 14oz cans Corn kernels – drained – SAVE THE LIQUID!
1 – 14oz can Creamed Corn
1 can Evaporated Milk (Shake very well!)
1 small or 1/2 medium onion – rough chopped
1 small red bell pepper – small chop
3 fist sized white potatoes (I used red) – evenly cubed bite sized
Water
1 tbsp butter

Optional Herbs
Cilantro to taste (I used 1/2 tsp)
Cumin to taste (I used 1/2 tsp)
Dill to taste (I used 1/4 tsp)
Cayenne pepper to taste (just a dash)
Salt and pepper to taste

I prep all ingredients ahead of time, but that’s just me….

In a 4 quart saucepan, render chopped bacon until not quite crisp. Add bell pepper and saute until fragrant. Add onion and saute until translucent. Turn up heat a bit and add corn kernels. Heat corn through while stirring a few minutes. Remove all ingredients to a bowl to free up saucepan.

Add potatoes to the now empty saucepan an pour in reserved corn can liquid. Add only enough water to just cover potatoes. Bring to boil, then simmer until done. With a straining spoon, remove about 1/3 of the potatoes. Mash them well and add back to the pan.

Add evaporated milk (Shake very well!), creamed corn, corn kernels/onion/pepper/bacon resting in bowl and herbs of choice. Heat through and add butter – stir. Check salt and pepper levels. Chowdah loves both. Cover pan and let cool completely. Chowdah’s always best re-heated.

Hope you love it. I have as much fun making it as I do eating it. Though now I have a feeling this potato cheesy soup may very soon be making the rounds at my house. NOM!

posted on November 4th, 2009 at 3:15 pm

17 On November 11th, 2009, Bronwyn said:

Just popping in to say I’ve made this twice now and it’s just super- I put corn in the second time and it took it over the edge. Thanks for posting it