Soup. Soup and more Soup. Tis the season. Right about now when the weather begins to turn cooler, is the time I start my soup pots. I check my pantry for staples of dried peas, beans, pasta and spices. Check the freezer for vegetables, beef, chicken, seafood and homemade broths. Last but not least I pull out my trusty Faberwear soup pot.
That Farberware pot is older than me. I inherited it from my Mother who had one set of pots. She cooked everything we ate in these pots and pans and they never saw a dishwasher until I got them. When those pots come out, there's some good cooking about to happen.
This hearty minestrone soup uses vegetables from my freezer, including zucchini, tomatoes, carrots and beef vegetable broth.
Chicken soup with mushrooms and fresh dill
Cover shot of Manhattan Clam Chowder
Manhattan clam chowder is one of my favorite soups. I first had it at the Grand Central Oyster Bar and would enjoy a bowl whenever I visited the restaurant. This recipe is adapted from a recipe from the New York Times Magazine, which in turn was adapted from "The Grand Central Oyster Bar and Restaurant Complete Seafood Cookbook", Stewart, Tabori & Chang, 1996.
- 2 medium leeks, white and light green parts chopped, approximately 2 cups
- 1 teaspoon cider vinegar
- 2 ounces slab bacon or Canadian diced
- 3 sprigs parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 large potatoes peeled and diced 1/2", approximately 1 1/2 cups
- 1/2 cup water
- 8 ounces bottled clam juice
- juice from fresh or canned clams
- 1 green bell pepper seeded and diced 1/2"
- 1 large celery stalk diced 1/4", approximately 1/2 cup
- 1 large carrot peeled and diced 1/4", approximately 1/2 cup
- 2 1/2 pounds tomatoes about 6 large, peeled and chopped OR
- 42 ounces canned diced unsalted tomatoes with liquid
- 1/4 cup tomato paste
- 1/4 teaspoon baking soda
- 1/8 teaspoon black pepper
- 1 pint clams fresh shelled, chopped OR
- 2 6.5 ounce canned clams with juice
- 1 tablespoon fresh parsley minced
Clean leeks well and soak in cold water with 1 teaspoon cider vinegar, while preparing other vegetables. Then roughly chop.
Place a 6-quart stock pot over medium heat. If using Canadian bacon, add 1 teaspoon canola oil. Fry the bacon until brown. Discard any fat.
Using a small piece of kitchen string, tie parsley sprigs, thyme sprigs, and bay leaf together. Add to stock pot along with all of remaining ingredients, except minced clams and minced parsley. Place pot over high heat and bring to a boil. Reduce heat to simmer, covered for 1 hour, stirring occasionally. Stir in clams, heat until cooked, approximately 3 minutes.
Remove from the heat and discard the tied herbs. Adjust the seasonings, stir in the minced parsley, and serve.
I used Roma tomatoes from my garden for this soup...nothing better.
And, because fall is here and apple season is upon us, I'd like to share a favorite roasted acorn squash and apple soup from the website Killing Thyme. It includes sweet potatoes which add a richness and depth to this soup. Perfect as is, or sprinkled with a teaspoon or two of Ginger Spiced Pat's Granola.
Here are a few more soups I’ll be making this winter.
Green Minestrone courtesy of my friend Crystal
Here are a few links to some delicious gluten free soups
Do you have a favorite soup to share—recipes are welcome!
Pat Bennett is the founder and President of Pat's Granola, a Cleveland food and lifestyle company.
Pat's Granola is sold online at www.patsgranola.com and is also available at selected Northeast Ohio businesses including:
Troubadour Coffee Roasters www.troubadourcoffeeroasters.com
Sports and Spine Physical Therapy www.sportspine.com
Local Flavors Shoppe www.localflavors.net
Cleveland Hopkins International Airport www.clevelandairport.com
Locle Box www.loclebox.com
Made Cleveland www.madecleveland.com
Mister Brisket www.misterbrisket.com
Nature's Oasis Lakewood www.naturesoasis.com
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