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Black Bean Chipotle Soup

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adapted from The Moosewood Restaurant Daily Special (Serves 6)

INGREDIENTS
• 1/4 c. olive oil
• 2 c. chopped onions
• 4 garlic cloves, minced or pressed
• 2 c. peeled and diced carrots
• 1 1/2 t. ground cumin
• 1 c. chopped celery
• 1 c. chopped green bell pepper
• 3 c. cooked black beans (or 2 15-oz cans, undrained)
• 1 T. Hot Chipotle Salsa (our favorite is La Preferida you can buy it a Reyna’s in the Strip District, Pgh)
• 2 c. peeled, chopped fresh or undrained canned tomatoes
• 1/2 c. orange juice
• 1/2 c. water

Toppings:
sour cream (optional)
chopped fresh cilantro (optional)
hot sauce (our favorite is Melinda’s Habanero Hot Sauce)

To make the soup:
Warm the oil. Saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes. Add the celery and bell pepper, lower the heat, cover and
cook for about 10 minutes. Add the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for about 20 minutes. (If you are using fresh tomatoes, peel and simmer an extra five minutes.) If you’re not using canned beans, add 1/2 cup of bean cooking liquid or additional water. Serve with sour cream and fresh cilantro.

Vegetable Gumbo

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Vegetable Gumbo

Adapted from another great soup cookbook: The Daily Soup Cookbook
Leslie Kaul – Bob Spiegel – Robin Miller – Hyperion – 1999

  • 1 can black-eyed peas
  • 12 c. water
  • 2 T. peanut oil
  • 2 T. flour
  •  1 large Spanish onion, chopped
  • 2 celery stocks, chopped
  • 2 green bell peppers, seeded and chopped
  • 2 red bell peppers, seeded and chopped
  • 2 t. dried thyme leaves
  • 2 t. dried oregano
  • 2 bay leaves
  • 1- 1/2 t. onion powder
  • 1 -1/2 t. garlic powder
  • 1 -1/2 t. mustard seed
  • 1/2 t. cayenne
  •  1/2 t. ground black pepper
  • 1/2 t. ground white pepper
  • 2 t. kosher salt
  • 2 cubes of Knorr vegetarian bullion
  • 2 c. tomato juice
  • 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 3 yams, peeled, and cut into 1-inch cubes
  • 1 c. fresh sliced okra
  • 1 bunch chopped kale
  • 1/2 c. chopped scallions
  • 1 t. minced fresh garlic

To make the soup:
1. Heat the oil and flour in a large stockpot over medium heat. Cook until the mixture forms a thick, rust-covered roux, about 5-7 minutes.
2. Add the onion, celery, peppers and sauté until tender.
3. Add the thyme, oregano, bay leaves, the onion, garlic, and mustard powders, the cayenne, black and white peppers, and salt and stir to coat the vegetables.
4. Add the stock, tomato juice, squash, yams, okra, and peas and bring to a boil. Reduce heat and simmer for 20 min.
5. Remove from the heat, stir in the kale, cover, and let steep for 1 minute.
6. Stir in the scallions and garlic.
7. Remove the bay leaves and ladle the gumbo into bowls.

Cream of Green Soup

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  • 1/2 of a small bag of regular frozen green beans
  • 1/3 bag of frozen chopped spinach
  • 1 can of cream of celery soup
  • 2/3 c. of grated Parmesan cheese
  • 1/3 c. of grated Romano cheese
  • milk
  • half and half cream
  • 4 cloves of garlic, minced
  • salt, pepper, thyme to taste

How to make the soup:
1. Sauté the spinach and garlic in olive oil.
2. add the beans until thawed.
3. put the beans and spinach and garlic in the blender with just enough milk to puree.
4. Return all ingredients except for the cheeses to the pot and add some half and half.
5. Simmer in the pot, add milk as needed to desired consistency, then add shredded cheeses to desired consistency.

From our friend, Melissa Kelley

Croatian Sour Soup

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SERVES 4 to 6 from Sundays at the Moosewood

Ingredients
• 1 med potato, diced
• 1 c diced onions
• 1 tsp sweet Hungarian paprika
• 2 tbs vegetable oil
• 2 garlic cloves, minced
• 1/4 tsp ground fennel seeds
• 1 bay leaf
• 1 carrot, diced
• 1 sm parsnip, diced
• 1 celery stalk, chopped
• 2 tbs whole wheat pastry flour or -unbleached white flour
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbs cider vinegar
• 5 c vegetable stock, heated
• 1/2 c sauerkraut

Toppings:
• sour cream (optional)
• minced chives (optional)

How to make the soup:
Simmer potato in salted water until tender but firm. Drain and set aside, covered.
Saute the onions and paprika in the oil, add the garlic and saute for a few minutes more.
Mix in the fennel, bay leaf, carrots, parsnips, and celery, saute for 5 minutes, stirring.
Sift the flour into the vegetables and simmer on low heat for a few minutes, stirring.
Add the salt, black pepper, vinegar, and vegetable stock.

Simmer for 10 minutes then stir in the potatoes and sauerkraut.
Garnish each bowl with sour cream or chives, serve with black bread or marbled rye.

Pistou Soup

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Adapted from this great soup cookbook: A Good Day for Soup by Jeannette Ferrary and Louise Fiszer. San Francisco: Chronicle, 1996.

Pistou Soup
• 6 c. water stock
• 3 cubes of Knorr vegetarian bullion
• 2 carrots, thinly sliced
• 1 leek
• 1 baking potato, peeled and chopped
• 1/2 c. sun-dried tomatoes in oil
• 1 medium turnip, diced
• 1/2 lb. green beans, trimmed and cut in half
• 1 c. cooked small white beans
• 1/2 c. very small pasta
• Salt and freshly ground black pepper to taste

Pistou
• 3 cloves garlic peeled
• 4 T. pine nuts, toasted
• 2 c fresh basil leaves
• 6 sun-dried tomatoes dry or in oil
• 1/2 t. thyme
• 1/2 c. Parmesan cheese
• 1/3 c. olive oil
• Salt and freshly ground black pepper to taste

Top with
• Freshly squeezed lime juice

To make the Pistou:
1. Combine all of the ingredients in a food processor until a thick paste is formed.

To make the soup:
1. Bring the water to a boil. Add the bullion, carrots, celery, leek, potato, tomatoes and turnip and simmer for 30 min.
2. Add remaining ingredients and simmer another 10 minutes.

To serve:
1. Place a dollop of the pistou in each bowl. Ladle soup over the pistou.

Serves 8

The Mariner’s Pepperpot Soup

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Southwestern Zucchini-Corn Chowder

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Adapted from another great vegetarian cookbook: Vegetarian Express. Atlas, Nava, and Lillian Kayte. Boston: Little, Brown and, 1996.

• 1 1/2 T. olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1/2 t. ground cumin
• 2 T. unbleached flour
• 2 c. frozen corn kernels
• 3 c. water
• 1 1/2 c. Knorr vegetarian bullion
• 1 c. whole milk
• salt and freshly ground black pepper to taste

To make the soup:
1. Heat the oil in the soup pot over low heat. Sauté the onion, garlic, cumin, and pepper until all are tender.
2. Sprinkle the flour into the pot and stir.
3. Add the remaining ingredients except for the milk. Bring to a boil and then simmer for 10 minutes.
4. Add the milk and simmer till hot.

Roasted Tomato and Pasta Soup

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Adapted from another great soup cookbook: The soup bible: all the soups you will ever need in one inspiring collection.
Debra Mayhew – Hermes House – 1999

Ingredients:

  • 1 lb. Italian plum tomatoes halved lengthwise
  • 1 large red bell pepper, quartered and seeded
  •  1 large red onion, quartered
  • 2 garlic cloves, unpeeled
  • 1 T. olive oil
  • 5 cups of water
  • 2 1/2 cubes of Knorr vegetarian bullion
  • a good pinch of sugar
  • 1/2 c. very small pasta
  • Salt and freshly ground black pepper to taste
  • Olive oil for roasting

Top with Fresh basil leaves

To make the soup:
1. Heat the oven to 375°F. Spread the tomatoes, red pepper, onion, and garlic on a roasting pan and drizzle with oil. Broil until the vegetables are soft and charred, turning them to cook all sides.
2. Tip the vegetables into a food processor add 1 c of water and process until puréed. Scrape into a strainer and press the puree through and into the stock pot.
3. Add the remaining ingredients and stock and bring to a boil.
4. Add the pasta and simmer until al dente.
5. Top with a sprig of fresh basil

Serves 4

Spiced Chocolate Soup

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Serves 4

INGREDIENTS
• 1/2 cup sugar
• 1 tablespoon unsalted butter
• Pinch of salt
• 1 1/2 cups heavy cream
• 7 ounces semisweet or bittersweet chocolate, finely chopped
• 3 cups milk
• 1 tablespoon Szechuan peppercorns, crushed

To make the caramel whipped cream:
1. Place a small saucepan over medium-low heat. Sprinkle 5 tablespoons of sugar into the pan, a little at a time; adding more as the sugar melts. When the sugar has melted and turned a deep golden brown, carefully add the butter, salt, and 1 cup of the heavy cream. Increase the heat to medium-high, and bring to a boil, stirring to dissolve. Remove from heat and let cool. Transfer to a bowl, refrigerate, covered, at least 6 hours or preferably overnight.

2. Transfer the chilled cream mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk until medium peaks form. Remove bowl from mixer, and refrigerate.

To make the soup:
1. Place chocolate in a medium heatproof bowl. Bring the milk and the remaining 3 tablespoons of sugar to a boil in a medium saucepan. Add the crushed peppercorns, and remove from heat. Cover, and let stand at room temperature for 5 minutes to infuse.

2. Strain the milk mixture through a fine sieve into a small saucepan, and bring to a boil. Pour over the chocolate, and stir until the chocolate has melted and the mixture is smooth. Strain
through a fine sieve into a medium bowl.

To serve:
Ladle the soup into 4 warm bowls. Serve topped with a dollop of the caramel whipped cream.

Malaysian Cabbage and Peanut Soup

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Adapted from another great soup cookbook: The Daily Soup Cookbook
Leslie Kaul – Bob Spiegel – Robin Miller – Hyperion – 1999

Ingredients:
* 10 big leaves of Napa cabbage, chopped
* 4 T. soy sauce
* 2 T. fresh lime juice
* 3 t. kosher salt
* 1/4 t. ground black pepper
* 1 lb. dry roasted peanuts
* 2 garlic cloves, minced
* 1 T. fresh minced ginger
* 2 T. peanut oil
* 1 large Spanish onion, chopped
* 1 T. sugar
* 2 t. curry powder
* 2 t. ground coriander seeds
* 1 t. turmeric
* 1/4 t. cayenne
* 1 28-oz. can of diced tomatoes
* 6 c. water
* 1 medium Idaho potato, peeled, and cut into 1-inch cubes
* 2 medium sweet potatoes, peeled, and cut into 1-inch cubes
* 2 T. Thai fish sauce
* 1 t. Sriracha hot pepper sauce
* more chopped peanuts for topping

To make the soup:
1. Combine the cabbage, 2 T. of soy sauce, 1 T. of lime juice, 1 t. of salt and pepper in a dish. Turn to coat the cabbage and marinate in the refrigerator for 30 min.
2. Preheat an outdoor grill or broiler.
3. Grill until lightly charred on all sides. Cut into 1-inch pieces and set aside.
4. Chop 1/2 cup of the peanuts into small pieces and set aside to use as garnish. Puree the remaining peanuts in a food processor until a thick paste forms. Set aside.
5. Puree the garlic and ginger in a food processor.
6. Heat the oil in a large stockpot over medium heat. Add the garlic puree, onion, and sugar and sauté until tender and golden.
7. Add curry, coriander, turmeric, remaining salt and cayenne and stir to coat the vegetables.
8. Add tomatoes and simmer for 5 minutes.
9. Add the water, potatoes, remaining soy sauce, and fish sauce. Bring to a boil, reduce heat, and simmer for 20 minutes.
10. Stir in the grilled cabbage, pureed peanuts, remaining lemon juice, and hot pepper sauce and simmer for 2 minutes.
11. To serve, ladle the soup into bowls and top with chopped peanuts.