When outdoor temperatures drop, the appeal of soup rises.
Sandy Hecht of Springfield, Ill., shares a couple of her favorite fall soup recipes. The first is a hearty macaroni and bean soup, and the second is tomato soup.
"Since I cook salt-free, I use unsalted butter and Wyler's sodium-free instant bouillon" to make chicken broth, Hecht said. "Light olive oil can be subbed for the butter."
Since there is no salt in these soups, season to taste before serving.
Macaroni and Bean Soup
2 carrots, chopped
2 ribs celery, chopped
1 medium onion, chopped
Olive oil or butter
1 (15- or 16-ounce) can diced tomatoes
14 to 16 ounces chicken stock or broth
3 cups water
1 ½ cups elbow macaroni, uncooked
2 (15- to 16-ounce) cans white beans
1 (15- to 16-ounce) can red beans
1 (10-ounce) box frozen spinach, chopped, thawed
Seasonings: parsley, thyme, oregano, garlic, rosemary, red pepper flakes, etc.
Grated Parmesan cheese
In a Dutch oven, sauté carrots, celery and onion in a bit of olive oil or butter.
Add tomatoes, chicken stock, water and pepper. Simmer 10 minutes.
Cook, rinse and drain macaroni. Drain beans. Mash up one can of the white beans. Add macaroni and beans to the soup. Add spinach.
Heat through, season with your favorite seasonings and sprinkle with Parmesan.
Makes 12 to 16 servings.
Velvet Tomato Soup
4 tablespoons butter
1 cup celery, chopped
1 small or medium onion, diced
1 carrot, grated
Half a green pepper, chopped
4 ½ cups chicken broth, divided
1 quart canned or fresh tomatoes, roughly chopped or diced (no peels)
½ teaspoon curry powder
1 heaping tablespoon sugar
¼ teaspoon black pepper
½ cup flour
In butter, sauté celery, onion, carrot and green pepper.
Add 4 cups chicken broth, tomatoes, curry powder, sugar and black pepper. Heat to a boil; reduce heat and simmer 20 minutes.
Mix remaining ½ cup chicken broth with flour. Add to soup and cook a few more minutes.
Makes 8 to 10 servings.
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