Lentil and Rice Cabbage Roll Soup

One of my more popular posts is my recipe for Lentil and Rice Cabbage Rolls. The filling is hearty and tasty, wrapped in tender cabbage leaves topped with one of my favorite foods in the world: Z.'s red sauce.

I wondered if I could take this labor-intensive recipe and turn it into a meal that still had all the same flavors of the original but was much simpler. For me, of course that meant a soup. I must say, while the original recipe was delicious, I think this soup is even better.

A soup version of lentil and rice cabbage rolls has several advantages:

• The sauce/broth simmers for about 20 minutes creating a rich base for the rest of the ingredients. 
• This soup is a good use of leftovers, especially if you prefer to cook your lentils and rice separately.
• Meat-eaters and vegetarians alike will be happy. My recipe is vegetarian but meat can easily be added. For my last leftover meal, I browned up about 1/4 pound of hamburger and included that in my soup. 

Enjoy!

Lentil and Rice Cabbage Roll Soup

by Ace Nation

Keywords: soup/stew beans/lentils cabbage rice tomatoes

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Ingredients

• 2-3 tablespoons olive oil
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 red chile pepper, such as Fresno, seeds removed and minced
• 1-2 carrots, peeled and diced
• 1/2 head cabbage, chopped
• 1 14.5 ounce can diced tomatoes
• 1 12 ounce can tomato sauce
• 6 cups stock, chicken or vegetable
• 2 teaspoons smoked paprika
• 1-2 teaspoons Italian seasoning
• 1 1/2 cups lentils, cooked
• 1 cup cooked rice
• Kosher salt, to taste
• Black pepper, to taste

Instructions

In a large soup pot, heat oil over medium heat. Add onion. Cook, stirring occasionally, until translucent, just beginning to brown, about 10-12 minutes.

Add garlic, chile pepper, and carrots. Cook, stirring occasionally, until carrots and garlic are tender, about 5 minutes.

Add diced tomatoes, tomato sauce, stock, smoked paprika, and Italian seasoning, stir until combined. Bring to a boil, lower heat, and simmer 15-20 minutes.

Add lentils and cabbage. Simmer until lentils are heated through and cabbage is tender, about 10 minutes. Season to taste with salt and pepper.

To serve, place about 1/4 warm rice in bowl, top with desired about of soup.

Enjoy!

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Fall Squash Soup Recipe

I've shared a recipe for Acorn Squash Soup before. Tasty but it didn't become a regular in the rotation. I even tried a variation I never posted that used substituted half the the acorn squash with yams to see if I could get it right. Still didn't become a repeat recipe.

I was inspired by a recent visit to Les Caves. I thoroughly enjoyed their Autumn Squash soup. I don't have confidence that I figured out every ingredient in the Les Caves soup, I have a few ideas why their soup was so good:

• it was simple
• different types of squash were used to give a complex, nuanced flavor
• lots of browned onions or shallots
• and the biggest surprise to me, thyme.

I thought I would give squash soup another try with these ideas in mind. What I created was a delicious soup. While I used only acorn, this would be a great place to use different varieties of winter squash. I will definitely be making this again. Enjoy!

Fall Squash Soup

by Ace Nation

Keywords: soup/stew winter squash fall

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Ingredients

• 1-2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion or 2 small onions, diced
• 4 garlic cloves, finely minced
• 1 acorn squash, roasted and peeled
• 3 cups water (or vegetable or chicken stock)
• 1 cup half-and-half
• 1 teaspoon dried thyme
• 1/2-1 teaspoon kosher salt
• Freshly ground black pepper, to taste

Instructions

In a soup pot, heat 1-2 tablespoons olive oil with 2 tablespoons butter over low to medium-low heat. Add onions, stirring occasionally, cook slowly until onions are very browned, about 25 minutes.

Add garlic and saute until cooked, about 5 minutes.

Add roasted squash, stock, thyme, salt, and pepper.

Bring to a boil, lower heat, and simmer about 15 minutes.

Very carefully blend until smooth. Return to a clean pot and add half-and-half. Heat to a gentle simmer. Serve and enjoy!

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Leftover Power: Harira-Style Stew

 

My obsession is back! I have soup on the brain. The temperatures drop slightly, we have a serious rain storm, and look what happens. Three soup posts in a row! Let me try to explain. This blog documents new recipes I come up with (or try creating, in some cases), as well as provide a place for me to share whatever I'm cooking lately.

Z. made his delicious chana masala and even after enjoying some the next day, we still had some chana masala left but no rice. What to do?

Well...in my case, I create soup.

• Leftover dal but no rice? I thin out the curry to my liking and have a delicious, spicy soup. Here's my recipe for brown lentil and yellow split pea dal that tastes great as is but would also make a great soup.
• Leftover stir-fry vegetables? How about hot and sour miso soup?
• You know I love leftover tomato sauce. Here's a tortilla soup I made from leftover red sauce and fajita fixings.
• One of my favorites: barley risotto, in this case, barley risotto with pumpkin (a great recipe idea as pumpkins will be coming into season soon!). Risotto provides a fantastic base for soup.

Z.'s chana masala provided the perfect foundation for this soup, providing a flavorful tomato and onion base. What I love about harira (here's my version) is the combination of chickpeas with lentils and the spices. I include ginger, cumin, turmeric, smoked paprika, cinnamon, a hint of nutmeg, and harissa paste.

I transformed my leftovers adding as many of the same vegetables from the original recipe as I had on hand and the same spices, just scaled down. Delicious!

I began by heating a few teaspoons of oil in large sauce pan and sauteed garlic, carrots, and zucchini, until tender. Then I toasted two tablespoons of all-purpose flour for about 1 minute before toasting the spices. I added 3 cups broth, 1 generous cup leftover chana masala, 1/2 cup cooked brown lentils. I brought this to a boil, reduced the heat, let simmer for 15 minutes, and tasted. I added a dash more salt and a generous dollop of harissa paste.  Enjoy!

Work in Progress: Beet Soup

I love, love, love beets. One of my other loves is the soup served at Les Caves in Corvallis, my favorites being their beet soup and anything that includes parsnip. And, the chicken paprikash...and... Ok, let me get back to my soup.

I had some lovely beets and thought I would use Les Caves as inspiration. I made a roasted beet soup with parsnips, onions. garlic, and spiced with garam masala and fresh ginger.

Note: The beets on the left are golden beets, while the other beets are traditional red.

Something isn't quite right in my combination. I added a trio of strong flavors: parsnip, ginger, and garam masala. Three is too many, I need to cut one out; I have a feeling the ginger doesn't belong. I would like to try this soup again with just the parsnip and garam masala, or perhaps a different type of curry that isn't so cardamom-heavy. 

Do you have a favorite beet soup recipe I should try? Or any ideas of how to make this recipe work???

Leftover Power: Cuban Minestrone

A good tomato sauce provides the basis of many meals in the Cheap not Frugal Eats household. I was trying to think of the reasons why:

• canned tomatoes and tomato products are a great deal (when on sale, of course) for how much flavor and substance they provide
• I love tomato based sauces. With a little attention and time, I can create something special.
• Most importantly, I travel the globe through tomato sauce.

Z.'s red sauce takes me to Italy. A few peppers and some heat takes me to Louisiana while some turmeric, garam masala, and chickpeas brings the Punjab region to mind. Who knew that I could go on an adventure to western Africa by including a bit of peanut butter and yams?

With a few additions to Z.'s red sauce, I can visit Cuba in my mind. For my Cuban adventures I add peppers, such as bell peppers or mild, flavorful chile peppers. This time of year, I am able to get a variety of chile peppers from my local farmer's market, like pimento but use what you enjoy and what is available. I add plenty of oregano and a generous handful of chopped pimento-stuffed olives. If you are feeling extra adventurous, try including 1/4 cup raisins. 

I have enjoyed this delicious sauce two different ways. The most simple meal Z. and I had was pasta with this Cuban tomato sauce. The olives provide a mildly bright yet briny counterpoint to the slow-simmered tomatoes and onions.

Then, I used about 1 cup of leftover sauce as the base of what I'm calling Cuban minestrone. Since my Cuban tomato sauce is so hearty, I only added a few additional ingredients:

• zucchini
• dark greens (in my case, beet greens)
• black beans
• small pasta
• water or broth
• sherry vinegar, to garnish

I just heated up some olive oil in a soup pot, and sauteed the zucchini and greens. Then I added the tomato sauce, about 4 cups of water (I was only making a meal for myself), and 1/2 can of black beans. Meanwhile, I cooked the amount of pasta I wanted separately. After letting the soup simmer for about 15 minutes, I combined the soup and pasta. I garnished the bowl with a few splashes of a good-quality sherry vinegar.

What other ways do you use tomato sauce? I would love to know!

Pineapple Round #2: Black Bean and Pineapple Chili

 

Since we made pineapple fried-rice, Z. and I have made pineapple stir-fry several times more. I have so enjoyed the flavor of the pineapple with vegetables like broccoli and greens, I decided to be a little more adventurous with my pairings. I used Zucchini "Chili" as a starting point, trying a few changes with that recipe, and added pineapple. It was great! First of all, I like the variation of the chile I made. It had more of the consistency of chili. I also loved the flavor the pineapple added. Enjoy!

*A whole jalapeno, even with the seeds removes, makes this chili rather spicy. If you don't want something super spicy, leave the chili pepper out and use a dash of cayenne instead.

Black Bean and Pineapple Chili

by Ace Nation

Keywords: entree soup/stew vegan pineapple vegetables

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Ingredients (serves 3-4)

• 1 tablespoon oil
• 1/2 onion, diced
• 1/2 red bell pepper, seeds removed and diced
• 4 cloves garlic, minced
• 1 jalapeno, seeds removed and minced finely
• 1 15 ounce can black beans, rinsed and drained
• 1 15 ounce can corn, rinsed and drained
• 1 15 ounce can diced tomatoes
• 1 8 ounce can tomato sauce
• 1 cup water or broth (if a more stew-like or chili consistency is desired, add 2 cups of water or broth)
• 1 tablespoon mild chili powder or smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Italian seasoning or oregano
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 small Italian zucchini, diced
• 1 1/4 cups fresh pineapple

Instructions

In a large high-sided skillet, heat olive oil over medium-low to medium heat. Add onion, stirring occasionally, cook until soft, a little color is nice, 8-10 minutes.

Add garlic, jalapeno, and pepper. Cook, stirring occasionally, until garlic is tender, about 5 minutes.

Add water or broth, chili powder, cumin, Italian seasoning, diced tomatoes, tomato sauce, black beans, corn, and season with salt. Bring to a boil, lower the heat, and let simmer 10-15 minutes, until sauce is desired thickness.

Add squash and pineapple. Heat until zucchini is heated through, about 5 minutes. Taste and add salt if needed.

Garnish is with fresh cilantro or lime, if desired.

Enjoy!

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My Version of Hot and Sour Miso Soup

I've discussed my adventures and new-found love of miso a few times. I shared how I used miso in my Persimmon and Parsnip Stir-Fry to tie together all the sweet and earthy flavors I had going on. I have been trying to create citrusy dressing with miso: here dressing a soba noodle salad. By far, my favorite way to enjoy miso is in a soup.

There is nothing traditional about this soup; I combine the flavors I enjoy, which are miso and rice vinegar, and combine them with the vegetables I have on hand. My favorite way to make this soup is to use leftover stir-fry vegetables. Not only am I re-purposing leftovers, I only have to heat up some vegetables.

I have learned a few key lessons from making this soup over and over again.

• Real miso soup uses dashi, a stock made from seaweed and dried tuna. I am too cheap to do this. I use one-half of a chicken or vegetable bouillon cube.
• Dried mushrooms really do add a lot of flavor. Before starting the stock, I soak 3 or so pieces of dried mushroom in a small bowl. When I begin to heat the water or stock up, I add the mushrooms and the soaking liquid. Dried mushrooms can be pricey. I have found the cheapest dried mushrooms to be dried shitakes from the Asian market.
• The miso I like to use isn't completely smooth. I have a small, fine-mesh sieve where I place the miso. Using the back of a spoon, I make sure not to completely submerge the strainer in the broth and negate the whole point of this step, and push the miso through the strainer leaving behind the fine bits of rice.
• To make it hot, freshly ground white pepper is frequently used. I buy just a bit in the bulk. This stuff is spicy! Use with caution. If available, I prefer to add spice with fresh chilies. About 1/4-1/3 of a jalapeno is enough to add spice without being overpowering. Red jalapenos or Fresnos are especially tasty in this soup.

Enjoy!

Hot and Sour Miso Soup

by Ace Nation

6045323

Ingredients (serves 1)

• 1 tablespoon canola oil
• 1/4 cup onion, finely chopped
• 2 cloves garlic, finely minced
• 1/4-1/3 chile, seeds removed and finely minced
• 1/4 cup carrot, chopped
• 1/4 cup zucchini, chopped
• 1/4-1/2 cup kale or other greens like bok choy, roughly chopped
• 1/4 cup edamame, thawed
• 1/2 chicken or vegetable bouillon cube
• 2 tablespoons miso
• 3 cups water
• White pepper, freshly ground, to taste
• 1 tablespoon rice vinegar, more or less to taste

Instructions

In a small soup pot, heat oil over medium heat. Add onions, cook, stirring occasionally, until translucent, about 5 minutes.

Meanwhile, heat water in a separate pot or hot water kettle while vegetables are cooking.

Add the remaining vegetables. Cook, stirring occasionally, until tender, about 10 minutes.

Add water and bouillon cube, bring to a gentle boil, and make sure the bouillon is dissolved.

Remove the pot from the heat and add miso. If a smooth consistency is desired, place miso in a small fine-mesh sieve and push through into the soup. Mix until combined.

To serve, garnish with freshly ground white pepper, if desired. Add rice vinegar.

Enjoy!

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What I Have Learned: Tomato Soup

 I made tomato soup again. And, it didn't taste like my first pot of tomato soup.

Let me explain a little more. First and foremost this blog exists for me to share my cheapskate expertise, especially when it comes to food. As I become more serious about creating my own recipes or putting my own stamp on other cooks' recipes, I find there are a lot of surprises to creative cooking. Sometimes these surprises are fantastic and other times, a let down. In the beginning of the blog, if I didn't share my mistakes, I wouldn't have anything to share. As I now have greater command of the kitchen and ingredients, sharing mistakes has turned from digital filler to serious reflection of what transforms a meal from okay to great and how my choices as a cook affect the outcome.

Take Pappa al Pomodoro for example. The first time I made this meal, my world was rocked. I used my basic recipe to make tomato soup. Good but not great.

What did I do differently?

• The ratio of fresh tomatoes to canned tomatoes was different. There was a great deal on roma tomatoes so I went heavy on the fresh tomatoes. I don't often cook with fresh tomatoes. Do I need to learn more about how to balance the acidity in fresh tomatoes?
• I roasted the tomatoes and red pepper like I did the first time around. They didn't get as charred as the first batch. Does the char really make that much of a difference? I thought I followed the same directions as before. Why didn't these get the same char?
• I didn't blend bread into the soup. Does the bread balance the acidity of the tomatoes?

Help, please!!!!

Bessara or Middle Eastern Split Pea Soup

I can’t tell you how many times I have stared at the bins of split peas longingly in my favorite bulk sections. They are easily stored and a great bargain for the nutrition they provide. I just didn’t have any recipes.

The first time, I bought split peas, I tried cooking a couple of cups in my slow cooker. I had no idea how to season them. I ended up with a crock-pot full of mushy, tasteless peas. Needless to say, those didn’t stick around. That was the end of my split pea buying sprees.

Now, my cupboards and shelves of are full of different varieties of legumes and peas. Z. and I enjoy red lentils, mung dal, and yellow split peas, just to name a few. I decided to take the plunge with green split peas. I bought a pound, figuring I would be more inclined to figure out something tasty to do with these things if I owned them.

I don’t like ham unless it’s cured and has an Italian name so traditional split pea soup is out of the question. I did a little more research and discovered bessara. 

Here are the reasons why you should try my variation of bessara:

• It tastes great! The earthy peas are balanced by smoky paprika and fragrant cumin.
• This isn’t a heavy, gloppy soup despite. I find the bessara has a pleasant, silky texture.
• It’s easy to make. I cook and create a lot of fussy recipes. This is not one of them.

Enjoy!

Bessara or Middle Eastern Green Split Pea Soup

by Ace Nation

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Ingredients

• 1 tablespoon olive oil, plus more for garnish
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 Serrano chile, seeds removed and minced
• 2 teaspoons cumin seeds
• 2 teaspoons smoked paprika, plus more for garnish
• Cayenne pepper, to taste
• Kosher salt, to taste
• 8-10 cups broth, stock, water, or a combination

Instructions

Heat oil over medium heat.

Add onion, cook, stirring occasionally, until beginning to brown, about 10 minutes.

Add garlic and Serrano, cook, stirring occasionally, until garlic is cooked, about 5 minutes.

Add cumin and smoked paprika. Toast about 1 minute.

Add broth/water and split peas. Bring to a boil, lower the heat, and simmer, stirring occasionally, until peas are tender and falling apart.

The soup may served as is. If you would like a smoother soup, carefully blend the soup with an immersion blender or a stand-up blender. If soup is too thick, add a small amount of water or broth, about 1/8 cup at a time, until soup is desired consistency.

Serve soup garnished with a drizzle of olive oil and sprinkled with smoked paprika.

Enjoy!

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Pappa al Pomodoro

This was my first attempt at tomato soup. I have said this before and I will say it again: My life has never been the same since I made this. Why would I have made tomato soup before when there were always cans of Campbell’s in the pantry? Once I accepted the fact that I probably wouldn't find any more sales and coupons for canned soup I started paying attention to tomato soup recipes. One day while watching television, I saw Claire Robinson make her version of tomato soup on 5 Ingredient Fix. Aha! I’m embarrassed to admit that I had no idea making tomato soup was so simple.

Such simple ingredients to create a luxurious soup.

Yes, it is another picture of onions. I am very proud of my onion-cooking abilities.

Almost everyone is in the pot.

Don't be afraid. It's just bread simmering in a pot of soup.

What drew me to Claire’s recipe? She used both fresh tomatoes and canned tomatoes. I can’t always get decent tasting fresh tomatoes so the canned tomatoes would add help with the tomato flavor. I also liked the idea of roasting the fresh tomatoes. Anything that’s been roasted and has some char is always a good idea in my book. I also took this as an opportunity to try making another bread soup.

I took Claire’s recipe and made it mine. Z.’s red sauce is one of my favorite foods on this planet. I think one of his secrets is how low and slow he cooks the onions. So I did the same thing with the onions for my tomato soup. Since I didn't need to stick to 5 ingredients, I added chopped fresh garlic (she used garlic-infused olive oil). I also added a red bell pepper (roasted, of course) and I still had some gorgeous red chilies. I liked the sweetness of the bell pepper with the floral heat of the chili. I made one last small change. I made croutons with some of the leftover bread to garnish the soup. I discovered what makes amazing homemade croutons, which I will share my secret another time. I wonder what other variations of this soup I could make? Enjoy!

Tomato Bread Soup

by Ace Nation

Keywords: soup/stew vegan tomatoes bread

Ingredients

For soup

• 2 tablespoons extra virgin olive oil, plus more for roasting
• 1 yellow onion, sliced thinly into half-moons
• 6 cloves garlic, minced
• 1 pound Roma tomatoes, cut in half, seeds removed
• 2 14 ounce cans diced tomatoes (or 1 28 ounce can of diced tomatoes)
• 1 red bell pepper, seeds removed and cut into large wedges
• 1 red chili, such as a Fresno chili
• 1/3 loaf of Italian bread (or whatever you have), torn into small pieces, about 3 cups
• 1 1/2 cups water
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

To roast the vegetables

Preheat oven to 400 degrees Fahrenheit. In a bowl, toss the Roma tomatoes with 1-2 tablespoons olive oil. Season with kosher salt and black pepper. Spread on a rimmed baking sheet. Then repeat with the red bell pepper but spread on a separate pan. Roast the tomatoes until soft and just beginning to brown, about 15-20 minutes. Roast the red bell pepper until charred and browned on one side, about 20 minutes. To peel, place immediately from the oven in a bowl and cover with a tight fitting lid or plastic wrap. Allow to steam until cool enough to handle. Then, carefully remove the skin from the pepper. Chop into smaller chunks.

For the soup

In a soup pot or large sauce pan, heat 2 tablespoons olive oil over low to medium-low heat. Add the onions, stirring occasionally, cook until golden, about 25 minutes. Add the garlic and chili, cook, stirring occasionally, until the garlic is softened, 5-7 minutes.

Add diced tomatoes and any juices, roasted tomatoes, roasted pepper, and water. Turn up the heat slightly, bring to a boil, simmer for 15 minutes, stirring occasionally.

Add the bread and simmer for about 5 minutes.

Carefully blend soup with an immersion blender or in a stand-up blender until smooth. Return to a pot and keep warm. If the soup is too thick, add a little water at a time, about 1/8 cup, until you reach the desired consistency.

Serve garnished with the leftover croutons.

Enjoy!

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Corn Chowder with Adobo

What you should know about this recipe:

• I made adobo sauce (which I will share post-chowder obsession) and my Corn Chowder with Adobo was the the second recipe I made with the adobo.
• This is a great example of making a delicious meal with what you have on hand. I wandered around the grocery store's produce section looking like a sad, lost puppy because everything was too expensive. 
• Besides the adobo flavor, the edamame was my favorite part of the soup. I know corn and edamame go well together (here's my Chayote and Edamame Salad) so I thought I'd give the combination a try in a soup.
• I went for a chipotle flavor by using a fresh jalapeno with plenty of smoked paprika. Not quite the same as a chipotle but did the trick.
• Enjoy!

Corn Chowder with Adobo

by Ace Nation

Ingredients (serves 3)

• 1-2 tablespoons canola or olive oil
• 1/2 onion, diced
• 3-4 cloves garlic, minced
• 1 jalapeno, seeds removed and minced
• 1 large, or 2 small potatoes, such as Russet, peeled and diced
• 1 carrot, peeled and diced
• 1 cup canned or frozen corn (about 1/2 15 ounce can), rinsed and drained
• 3/4 cup cooked black or kidney beans (or about 1/2 15 ounce can, rinsed and drained)
• 1/2 cup shelled edamame
• 1/2 teaspoon turmeric
• 2 teaspoon cumin
• 1 rounded teaspoon smoked paprika
• 2 tablespoons adobo sauce
• 1/4 cup flour
• 2 cups milk
• 1 1/2 cups stock
• Kosher salt, to taste
• Cilantro, radish slices, or lime wedges for garnish

Instructions

Heat oil in a large pot over medium-low to medium heat. Cook onion and jalapeno until onion is soft and translucent, about 5-10 minutes, stirring occasionally. Add garlic and cook until soft, 4-5 minutes.

Add potatoes and carrot to the pan, cook about 5 minutes, stirring occasionally.

Do not leave the stove for this step and have liquids ready to add to the pot. Add the flour, coating all the vegetables with the flour. The flour will soak up all moisture and the pan will probably look dry. Cook about 30 seconds. Add turmeric, cumin, and smoked paprika, and cook another 30 seconds, any longer and the mixture will burn.

Add milk, stock, beans, corn, and edamame.

Stirring occasionally, bring to a gentle boil, turn heat down to low and let simmer for 10-15 minutes.

Enjoy!

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Cauliflower and Bacon Chowder

Of course I have been making lots of soup! I've made vegetable soup, bisque, tomato soup, and CHOWDER. I love chowders. They are thick, creamy, and luscious. And...did we neglect the fact that it's soup. Enough said.

I decided to try making a couple of winter variations of my corn chowder. Well, as you can tell from the name, this first variation transformed from corn chowder to cauliflower chowder (there's still corn in it). I used vegetables that are readily available in the fall/winter and increased the comfort level by including bacon.

Enjoy!

Cauliflower and Bacon Chowder

by Ace Nation

Keywords: soup/stew cauliflower winter

Ingredients (serves 3-4)

• 3 slices thick-cut pepper bacon, cut into lardons
• Olive oil as needed, about 1-2 tablespoons
• 1/2 red onion, diced
• 1 Serrano chili, seeds removed and minced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 2 large carrots, peeled and diced
• 2 red potatoes, diced
• 1/2 head cauliflower, chopped into bite-size pieces
• 1/2 15 ounce can corn, rinsed and drained (or about 3/4 cup frozen corn)
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cup stock
• Kosher salt, to taste
• Cayenne pepper, to taste

Instructions

In a large high-sided skillet or large sauce pan, cook bacon until browned and crispy. Set aside on a paper towel-lined plate, avoiding eating it all while you cook the soup so you have some bacon left to put on your soup.

Depending on the fattiness of the bacon, you may or may not need extra oil. If needed, add enough olive oil to the pan so there is 2 tablespoons of oil in the pan.

Add onion and Serrano to the pan. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes.

Add garlic, celery, carrots, potato, and cauliflower to the pan. Cook, stirring occasionally, until vegetables are just tender, about 5-7 minutes.

Do not leave the stove for this step and have the milk and stock ready to add to the pot. Add the flour, coating the vegetables with flour. The flour will soak up all the moisture and the pan will look dry. Cook for about 1 minute.

Add milk and stock to the pan. Combine with the vegetables and bring to a boil, lower the heat, and simmer 15-20 minutes, stirring occasionally.

Serve with bacon on top.

Enjoy!

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Delicata Squash Bisque

I started out with a plan to make a frugal version of vichyssoise then realized I was missing most of the ingredients so I improvised with what I had and came up with what I am calling Delicata Squash Bisque. The lack of plan accounts for the absent ingredient pictures.

I am beginning to better appreciate how much I learn from my spontaneous creation and substitutions. Besides getting a better idea of the versatility of delicata squash, I took away an important lesson:

• Many soups rely on cream. Well, that's delicious but too rich for me on a regular basis so I thought of ways I could have a creamy soup without the cream. My first substitution was milk. I knew that could only be the start. I also knew that blending potatoes into the soup would help thicken the soup. Beans were the answer! I used white beans (great northern beans) and had great results. The soup was creamy, luscious, and satsifying.

Enjoy!

P. S.  I made a small pot of soup. This could easily be doubled!

Delicata Squash Bisque

by Ace Nation

Keywords: soup/stew vegetarian delicata squash

Ingredients (serves 2-3)

• 1 tablespoon extra virgin olive oil
• 1/2 onion, diced
• 3-4 cloves garlic, minced
• 1/2 delicata squash, diced into bite-sized pieces with the skin on
• 1 potato, peeled and diced
• 1/2 15 ounce can white beans (about 3/4 cup beans)
• 2 cups vegetable stock
• 2 cups milk

Instructions

In a large sauce pan, heat olive oil over medium-low heat.

Add onion, stirring occasionally, cook until onion is soft and translucent, about 10 minutes.

Add garlic, delicata squash, and potato, stirring occasionally, cook until potato is almost tender, about 10 minutes.

Add beans, milk, and vegetable stock. Let simmer gently, avoiding boiling the soup.

Stirring occasionally until all vegetables are tender, about 10 minutes.

Very carefully blend the soup in a blender or food processor until smooth. If soup is too thick, add milk 1/8 cup at a time until desired consistency.

Return soup to pan and reheat gently.

If desired, garnish with a drizzle of fruity olive oil or fresh herbs of your choice like parsley or dill.

Enjoy!

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Dinner for One: Harira Soup

I wanted to share a delicious recipe amidst tales of travel and adventure.

Let me be clear:

• I know nothing about harira.
• I don't know anyone who has ever tried harira.
• I may know someone who has had harira but I have never heard anyone say the word "harira" or mention a similar dish.

I've had a copy of a harira recipe for quite some time, merely contemplating. Once I came across harira browsing a few cookbooks, I took the plunge and searched the internet. What I found was that all the bloggers had has much knowledge of harira as I did. The recipes also shared some similarities:

• lamb
• chickpeas
• lentils 
• tomatoes
• ginger
• cumin
• turmeric
• cinnamon
• lemon
• cilantro
• parsley

 For my creation, I decided to start with the list of common ingredients and then ad lib with my favorites. And there was some spinach in the fridge...

This pot of harira is amazing! The nuttiness of the chickpeas are complimented by the small, earthy lentils. This is definitely the time to pull out the expensive Puy lentils. The tomaotes, stock, and flour create a thick broth that made me think I was eating something richer than I was.

From top left clockwise: ginger, cumin seeds, turmeric, ground cinnamon, cinnamon stick, smoked paprika, vegetable bouillon, harissa paste.

Then there's the spices! When I'm not using meat, my trick is to go heavy on the smoked paprika to provide the illusion of the brownness that comes from seared animal flesh. The turmeric and cumin add an earthiness I can't live without, while the cinnamon and nutmeg provide a subtle warmth and fragrance. I used both cinnamon stick and ground cinnamon on purpose. Cinnamon sticks add more fragrance than taste, I think. I added a little bit of ground cinnamon to add to the cinnamon flavor. Spicy heat balances the savoriness of the cinnamon and the sweetness of the vegetables. I use harissa paste because I like its complex flavor and gentle heat but cayenne would do the trick, too. What could become heavy and confusing is brightened and tied together by ginger and cilantro. The ginger cuts through all those thick flavors and broth while adding the spiciness that only ginger can provide. The cilantro adds a freshness that makes me think of lemons in a large enough amount (no lemons in my recipe because I didn't have any). Enjoy!

Harira Soup

by Ace Nation

Keywords: soup/stew gluten-free vegan beans/lentils Middle Eastern

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 15 ounce can chickpeas, drained and rinsed
• 1/2 cup lentils (Puy, brown, or red)
• 1 14.5 ounce can diced tomatoes
• 1 onion, diced
• 2-3 carrots, peeled and diced
• 4-6 cloves garlic, minced
• 3-4 cups fresh baby spinach
• 1/4 cup all-purpose flour
• 1-inch long piece fresh ginger, grated
• 2 teaspoons cumin seed or 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 2 teaspoons smoked paprika
• 2 teaspoons harissa paste or cayenne pepper to taste
• 6 cups vegetable stock or water
• Kosher salt, to taste
• 1/2 bunch fresh cilantro

Instructions

• In a large soup pot, heat olive oil over medium-low to medium heat.

• Add onions. Stirring occasionally, cook until soft and lightly browned, about 10-12 minutes.
• Add carrots, garlic, and ginger. Stirring occasionally, cook until carrots are tender, 3-4 minutes.
• Add spices and flour to pan. Cook 30 seconds then add vegetable stock/water. Combine thoroughly. Bring to a boil then lower heat to a simmer.
• Add chickpeas and lentils. Simmer gently until lentils are done, about 15 minutes.
• Add spinach and cook until wilted, about 5 minutes.
• Season to taste with harissa paste or cayenne pepper and kosher salt.
• Serve immediately with plenty of fresh cilantro.

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Leftover Power: Fajita Soup

I challenged myself to make the best use of leftovers from two dinners. Z. and I had pasta with red sauce twice and there was still some red sauce left. We also had vegetables left over from some vegetarian fajitas.

When I am not exactly sure what direction I want to go, I make soup. Of course you already know of my undying love of soup. I also believe soup is a little forgiving. Anything can go in soup, especially if you just have a little tidbit left.

Fajita Soup was born! I would call this soup a cousin of Tortilla Soup. I took a little liberty with the vegetables and used my favorite spices so it has a different name. I prefer the marinara sauce to a can of tomatoes sauce in this recipe. The marinara sauce added more flavor and created a rich, red color.

I made some crispy tortilla strips to enjoy with the soup. These were so delicious they deserve their own post. I loved eating the strips as a side to the soup but I also had a few in the soup which thickened the soup slightly in a very lovely way. Enjoy!

Fajita Soup

1-2 tablespoons canola oil
1-1 1/2 cups vegetarian fajita mix *
1-2 small carrots, peeled and chopped
3 cloves garlic, minced
1/2 cup marinara sauce
1/4 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon harissa paste (or cayenne pepper to taste)
4 cups water **

Garnish: Avocado, lime juice, and crispy tortilla strips

1. In a soup pot, heat the canola oil over medium heat. Add the garlic and carrots. Cook, stirring occasionally until carrots are just tender, about 5 minutes.
2. Add the fajita mix and warm through.
3. Add the turmeric, cumin, smoked paprika, and harissa paste, stir to combine, and toast about 30 seconds.
4. Add the marinara and water. Stir and bring to a boil. Lower the heat and let simmer about 15 minutes.
5. Season with kosher salt to taste. Serve with avocado, a spritz of lime juice, and crispy tortilla strips if desired.

* This particular batch originally started out as 1/2 onion (chopped), 1 bell pepper, 1 can of corn (drained), and 1 can of black beans (rinsed and drained).

** To make soup cook more quickly, I first heat the water to boiling in a hot water kettle before adding it to the pot.

Ace's Super Soup

After making my Root Vegetable and Quinoa Soup I had become mildly obsessed with having quinoa in soup again. Not only do I really like quinoa in soup, quinoa does not take that long to cook, I have only needed 15-20 minutes of cooking time for my quinoa. I made this soup for a quick weekend lunch for myself. I called it Super Soup because I made a point to use all ingredients that are known for their nutritional power and their healing properties. Enjoy!


Ace's Super Soup

1-2 tablespoons extra virgin olive oil
1/2 onion, finely diced
3 cloves garlic, minced
1 Fresno chili or 1 jalapeno, seeds removed and minced
1 small yam, about 1 cup, peeled and chopped
 2 cups fresh spinach, roughly chopped
1/2 cup quinoa, rinsed and drained
6-8 cups water
1/4 teaspoon turmeric
1/2 teaspoon garam masala
Cayenne pepper, to taste
Kosher salt, to taste

1. In a large saucepan, heat the oil over medium-low to medium heat.
2. Add the onion, season with kosher salt, and cook, stirring occasionally until soft and translucent, about 10 minutes.
3. Add garlic, chili, and yam. Cook about 5 minutes, stirring occasionally.
4. Add spices, toast about 30 seconds.
5. Add water and quinoa, cook until quinoa is tender and you can its tails, about 20 minutes.
6. Add spinach, stir, and heat until warm. Season with salt and cayenne to taste, if desired.

Root Vegetable and Quinoa Soup

I will not bother you again with my undying love and affection for soup. I will cut right to the chase. Root vegetable season is almost over. Then again, living in the Pacific Northwest, I may have a skewed perspective on the seasons - the tiny tips of crocuses are already peaking through the damp ground. Z. and I certainly took advantage of the season's offerings. We ate lots of parsnips, turnips, and rutabagas. I had never had a rutabaga until this winter and am happy to have discovered another tasty vegetable. The flavor of a rutabaga, or Swede, reminds me a cross of turnip and carrot. By the way, these same vegetables, parsnips, turnips, and rutabagas, are great in stir-fry. I think Z.'s new favorite stir-fry is parsnip, onion, and carrot drizzled with soy sauce and Sriracha.

Since I made this soup while feeling the very beginnings of a cold I went to the spice cupboard for flavorings. I used harisa, turmeric, smoked paprika, and cumin. While the earthiness of the vegetables echoes the earthiness of the vegetables, the sweetness of the carrots and rutabagas was a nice contrast. The veggies would also have tasted great with a more herbal flavor, seasoned with lots of thyme or rosemary.

From top left clockwise: harisa, turmeric, smoked paprika, cumin

The addition of the quinoa was a great last minute decision. I wanted more protein and did not feel like beans. This has been one of my favorite ways to use quinoa so far. The little seeds stayed firm despite simmering for far longer than their required cooking time. Plus, even after being frozen and reheated, both veggies and quinoa still had a great texture. Enjoy!

Root Vegetable and Quinoa Soup

Olive oil
1 onion, diced
3 cloves garlic, minced
2-3 carrots, diced
1 turnip, peeled and diced
1 rutabaga, peeled and diced
2-3 parsnips, peeled and diced
1 potato, peeled or with skin on, diced
1/2 teaspoon turmeric
2 teaspoons smoked paprika
2 teaspoons harisa paste (or red pepper flakes to taste)
1 teaspoon cumin
1/2 cup quinoa, rinsed and drained
8-10 cups water or stock

1. Heat olive oil in a large soup pot over medium heat. Add the onions and cook until soft and translucent, about 10 minutes.
2. Add the garlic and remaining vegetables and cook until slightly tender, 5-7 minutes.
3. With the liquid nearby, add the turmeric, smoked paprika, harisa, and cumin. Toast the spices about 30 seconds. Add the liquid and the quinoa. Bring the soup to a boil, lower the heat, and let simmer gently until the quinoa is tender, about 15-20 minutes.

Black Bean-Coconut Bisque

This soup was inspired by a bowl of black bean and coconut soup the very first time I ever went to Nearly Normal's. I have not stopped thinking about this soup and finally took the plunge at trying to recreate the delicious soup. I had no idea what was in Nearly Normal's bowl of soup so I did my best at trying remake that soup. I succeeded!!!

Before I share the recipe for my Black Bean-Coconut Bisque, let me share one of my favorite memories of Nearly Normal's. I had been living in Corvallis a few months when my sister came out to visit me. For her last supper in Corvallis, I wanted to take her somewhere that was like nothing she could get in the Old Country (or Wyoming as everyone else says). I thought immediately of Nearly Normal's. Yes, it would get her out of her comfort zone (there are no dead animals on the menu) but some of the  food came in reasonably familiar shapes like burritos and (veggie) burgers.

I think my sister was immediately concerned. The sign proclaiming the restaurant's name, the only clue to the undiscerning eye that the modest two-story house we had just walked up to was indeed a restaurant. Once inside the entry way, a few boards share the daily specials or you can grab a menu, where you then walk up to the dark, wooden counter, place your order, and pay your bill. There is none of the usual bright, shiny gimmicks my sister was so used to. We could have had a seat at one of the few tables around the corner (don't run into the tree that's growing there) or upstairs where there is a lot more seating. Nearly Normal's is a favorite summertime hangout for us when we sit outside in the back shaded by lush tree branches and vines. My sister failed to see any of this. She was too distracted trying to decipher the menu. What in the world is tempeh?

While pondering my menu and future menu I mentioned the delicious falafel, great soup, fresh salads, cookies(!), and one of my favorites, Carey's Greek which is a nutty rice pilaf folded in a tortilla topped with some veggies and tzadziki sauce. Not getting much of a response I looked over at my sister. I could see her features become much more concerned the farther down the menu her eyes moved. I felt bad and wanted her to enjoy her last evening in Corvallis so I suggested we go get a burrito at a nearby chain restaurant. I didn't know which to laugh at first: the look of complete relief or how fast she ran out the door.  Well, I didn't have Nearly Normal's that evening but I felt like I was there again on my very first visit with this bowl of soup. Enjoy!

Black Bean-Coconut Bisque, serves 6

2  1/2 cups dried black beans, picked over, and soaked overnight
2 tablespoons canola oil
1 onion, finely chopped
4-6 cloves garlic, minced
1 jalapeno, seeds removed, minced
3-4 carrots, chopped
1 14 ounce can light coconut milk
8-10 cups water/vegetable stock
1/2 teaspoon turmeric
2 teaspoons curry powder
1 teaspoon cumin powder
2 teaspoons harissa paste or red pepper flakes to taste
Lime wedges, garnish
Chopped cilantro, garnish

1. In a large soup pot, heat oil over medium heat.
2. Add onions. Cook, stirring occasionally, until tender. A little color will not hurt.
3. Add garlic, jalapeno, and carrots. Cook, stirring occasionally, until carrots are tender, 5-7 minutes.
4. With water/vegetable stock nearby, add turmeric, curry powder, cumin powder, and harissa to the pot. Cook about 1 minute, toasting the spices.
5. Add water/stock and beans. Bring soup to a boil, lower the heat, and let simmer until the beans are tender, about 1 to 1 1/2 hours. Stir the soup occasionally.
6. Let soup cool enough to blend in a food processor or blender safely. In batches, using a slotted spoon, transfer the bean and vegetable mixture into the food processor or blender, saving the leftover broth. Add enough coconut milk or broth to process. Transfer to a clean pot to reheat for serving. Continue with all the beans and vegetables. Add the remaining coconut milk to the now pureed soup and thin with the reserved cooking liquid to the desired consistency.
7. Serve with chopped cilantro and lime wedges for juicing, if desired.

Spanish Potato Soup

If you finish the whole bag, potatoes can be a great frugal ingredient if you find a ten pound bag on sale. I had potatoes in my kitchen and wanted to try something new with them. I could not shake the idea of Spanish tapas out of my brain; I have no idea why. There are a few tapas recipes I have come across that utilize potatoes, such as Bravas Potatoes, La Deu Homestyle Potatoes, Tortilla Espanola. Since soup is one of my two obsessions in life (along with vinegar, of course), I decided to create a Spanish Potato Soup.

There are a few flavors and ingredients that say Spain to me. The first of these being paprika. While I do not have Spanish paprika, I made do with what I have. To create the flavor of Spanish paprika that I read about, I created a combination composed of two-thirds smoked paprika with one-third paprika (the kind many of us sprinkle on deviled eggs). I also think of tomatoes and chili peppers. I have no idea what kinds of chili peppers they would use in Spain so I used two of my favorite red peppers: cherry bomb and chimayo. The last key to a Spanish dish would be an acidic or bright flavor, like a vinegar. Instead, I used oranges! I only used 1/4th of a cup of orange juice. The sweet brightness of the oranges brought the soup together.

I used some nontraditional ingredients as well. I wanted a protein so I used black beans. No apologies here. I love black beans. I also added turmeric. Whenever I have a chance to use this vibrant, earthy spice, I am taking advantage of the situation. Enjoy!

Spanish Potato Soup

2 tablespoons extra virgin olive oil
1 onion, diced
3-4 cloves garlic,  minced
1-2 red chilies, minced
2-3 russet potatoes, skin on is preferable
1 14.5 oz diced tomatoes
1 15 oz. can black beans, rinsed and drained
1/2 teaspoon turmeric
1 tablespoon Spanish paprika (or 2 teaspoons smoked paprika and 1 teaspoon paprika)
1 teaspoon cumin
1/4 cup fresh orange juice
6-8 cups water
Salt to taste

1. Heat olive oil in a soup pot over medium-low heat. Add onions, cooking until translucent, stirring occasionally, about 10 minutes.
2. Add garlic and chilies, cooking until soft, about 5 minutes.
3. Either toast turmeric, paprika, and cumin in a small pan for about 1 minute or add to vegetable mixture and cook about 1 minute.
4. Add potatoes, diced tomatoes, black beans, and water. Bring to a boil, reduce temperature to a gentle simmer, and cook until potatoes are tender, about 30 minutes. 
5. Before serving, stir in orange juice and season with salt to taste.