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Randolph County Herald Tribune - Chester, IL
  • Trading Post: Fall soups warm the soul

  • When outdoor temperatures drop, the appeal of soup rises.

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  • 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
    Dash pepper
    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.
    We’re looking for recipes for Halloween-themed treats. If you have a good one, please send it to the Trading Post at one of the addresses below. Feel free to include tips on making the recipe and comments on how it tastes.
    Page 2 of 2 - The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL62705, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.

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