Hearty Main-Dish Soups?
- pikawicca Dec 9, 2006 01:37 AM
After I deal with the visiting veggie chow-pup, I'd like to experiment with hearty soups that can be dinner with the addition of cornbread, etc. Doasn't have to be vegetarian. What's your favorite?
I love split pea vegetable. The good thing is that it can be straight veggie or I add a smoked turkey drumstick or two at the beginning. When the soup is finished I cut the meat into it and remove the bone. It is scrumptious!
I love all these ideas....
I made a Tortilla Soup last week that was really easy, filling, and yummy. I did it with chicken and chicken broth, but it could easily be done with veggie broth and no chicken.
I'm a fan of pasta e ceci, with mezzemaniche (or another short pasta) and some of the chickpeas almost dissolved into the broth. Whether you add a little tomato is up to you.
And though I know it's "against the rules," I love a good grating of Romano on top.
The Barefoot Contessa has a very good chicken chili with chicken breasts, tomato, onion and peppers. Its more like a stew. I quadrupled the spices.
Almost any stew can be thinned to make a hearty soup.
Minestrone (mine is more like a thin vegetable stew than a soup!)
And my personal favourite - one of the top reasons to look forward to Christmas, pea soup. We have boiled smoked ham for christmas eve dinner - which is served with pease pudding (from a tin - it tastes better). This means eggs benedict for christmas day breakfast and pea soup on boxing day - take the cooking liquor from the ham add another tin of pease pudding and then add chopped bits of ham/boiled onions/boiled carrots that were left over from christmas eve. Yum. Can't wait!!!
Gotta love Borscht!
1 large onion, diced (I use sweet)
1 medium head garlic, minced
6 or 7 fist-size beets, peeled and julienned (or smaller)
4 or 5 medium carrots, peeled and sliced thin
2 or 3 stalks celery, minced
half a turnip, peeled and diced
2 cups pureed tomatoes
1 quart beef stock (or more as needed)
2 cups julienned cabbage
salt and pepper
1 tsp sugar
quarter cup vinegar (or to taste)
a sprig of rosemary if you have it
diced leftover steak
greek yogurt + chopped dill
Saute onions and garlic in a little butter, add beets, carrots, celery, and turnips, and cook until tender, 10 minutes or so. Season with salt and pepper, add tomato puree, vinegar, beef stock,optional rosemary, and sugar, and simmer for one hour. Add cabbage, simmer for another 20 minutes.
To serve, add leftover steak to your bowl and pour the soup on top. Add a dollop of yogurt and dill, and serve. This soup will convert even the hardest of beet-haters.
Lentil soup. Mark Bittman has you cook 1/4 lb cut up bacon and use the fat to saute onions and carrots. You're supposed to save the cooked bacon to add atop at end. Didn't make it past the sauteeing stage! I made as stewed lentils for dinner, and then added water for lunch soup.
I had a seafood waterzooi the other day, really good and filling (mussles, fish, shrimp, scallops, potatoes, in a cream broth).