Category Archives: soup
Naturally, it was a night to have soup. We had acquired a bunch of green cabbage on sale at the local grocery but it needed to be used fairly quickly so it didn’t go bad. I wanted something easy to make, filling and satisfying, then remembered this recipe I’d found when researching a question for someone. It was perfect for a cold, snowy night.
Cabbage is one of those much-maligned veggies that are incredibly cheap and very filling. If you’re living frugally, like we are, having a few great cabbage recipes in your repertoire is a very good thing. We made the entire recipe for about a dollar, possibly less. It’s also incredibly easy to make vegan or vegetarian – simply omit the cream for vegans and make sure you use vegetable broth.
This is one of those “kitchen sink” soups. I was going to make my favorite Spicy Black Bean Soup but I didn’t have some of the ingredients, so instead, I just threw in what I had and wanted to use up. Soups are forgiving that way. And adding collard greens or chard adds a lot of nutrients and vitamins, not to mention flavor.
So, in short, if you don’t have everything in the recipe, throw in what you do have. It will still be good.
For last week’s challenge, I needed some chicken stock. I could buy some, but really, why? Making stock is super-easy and mostly unattended. It’s a good way to spend a Sunday afternoon, especially if it’s a rainy one like the day we made this batch.
The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.
Whee! What a great excuse to make chicken stock! The details of that are in another post, but what I wound up with were 3 quarts of dark amber roasted chicken goodness. Good stock is essential as pho is very simple though endlessly variable.
The days are getting longer and colder as our short autumn winds to the midway mark. Where in summer we focused mostly on fresh, summery salads, now it’s time for soups. We chose this one at random from How to Cook Everything Vegetarian for our Random Recipe meal plan day and it worked out pretty darn well, if I do say so myself.
It’s really, really thick but if it’s too thick for you, just add additional vegetable stock or water to thin it down to the consistency you prefer. Thick slices of crusty bread for dunking are an excellent addition as well.
Fall is finally here. Pumpkins and other gourds are showing up at the markets and groceries, ripe corn tempts me from a neighbor’s field.
We eat a lot of acorn squash during the fall and winter. It’s an easy, cheap squash with great flavor. Lately, I’ve been experimenting with other squashes while we wait for acorns to come back in season and came across a nifty recipe for butternut squash.