Soup and Snuggles

I can't say I miss the snow and allotting extra time in my morning routine to get bundled and layered in preparation for the tundra that is Iowa.  I do miss the coziness of snow days or lazy Saturdays when the agenda is staying in from the cold and snuggling in with a good movie, hot drink, and grazing on soups.  This week the temperature has taken a plunge to a bitter 55 degrees and I have realized (with relief) this is as brisk as its going to get.  So, I have tried a couple new soups and they both turned out delicious.  My fellow Iowans need the comfort of a warm medley more than I so here are the recipes: 

Tomato and Chickpea Soup

Note: I threw everything in a pot and let it simmer for awhile rather than following all the steps below and it turned out delicious.  But for recipe followers out there, here it is: 

Ingredients:

• 2 1/2 cups cooked chickpeas (aka garbanzo beans).  (*~2 cans)
• 4 cups water or bean broth (*I used veggie broth)
• 2 unsalted vegetable bouillon cubes (*I didn't include these)
• 6 ripe plum tomatoes OR 1 large can crushed unsalted tomatoes
• 2 bay leaves
• 1 Tbsp raw cane or turbinado sugar
• 2 Tbsp olive oil
• 2 large carrots
• 2 celery stalks, diced
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp paprika
• 1 pinch chipotle pepper or to taste
• 1 Tbsp dried basil, or 1/2 cup chopped fresh basil
• 1/2 tsp salt
• 1 Tbsp low sodium soy sauce
• 2 Tbsp tomato paste
• 2 Tbsp. minced fresh parsley or basil

Soup Directions:

1. Combine drained chickpeas in a sauce pan with 4 cups water, broth, 2 veggie cubes, bay leaves
2. Bring to a boil, cover and simmer
3. Heat oil in a large soup pot
4. Trim and peel and thinly slice carrots and celery
5. Peel, core and mince the garlic cloves, and fry for 2 minutes 
6. Add the chopped carrots and celery, stir fry 5 minutes
7. Add the spices and stir for 2 minutes
8. Add tomatoes, turn the heat up to medium high and stir fry 5 minutes
9. Add the beans, bring to a boil
10. Stovetop: Cover and simmer covered for 1/2 hour or until veggies are tender
11. Crockpot: Add everything to the crockpot, cook on low for 4 hours
12. Add tomato paste, salt & pepper, optional soy sauce if desired
13. Spoon into bowls, sprinkle with fresh minced herb, parmesan cheese or shredded mozzarella (dairy or non-dairy) if desired
14. Serve with chunks of fresh chewy artesan bread to dip in the soup

KALE AND WHITE BEAN SOUP

(Again, I threw everything in a pot and let it simmer.)

Ingredients:

• 4 cups vegetable stock
• 1 onion
• 3-4 garlic cloves
• 2 cans white beans (great northern or cannellini)
• 1 cup chopped carrots
• 4 cups chopped kale (we used the Spigariello from our CSA box)
• 3 tablespoons of olive oil
• 1-2 teaspoons of chili powder
• kosher salt

Directions:

1. In a large pot, at least 6 quarts, heat the olive oil.

2. Dice the onion and garlic and add to the pot.  Cook until the onions are soft and translucent.

3. Stir in the kale and cook until it starts to wilt, about 5-6 minutes.

4. Add the beans (drained), chopped carrots and vegetable stock. Turn the heat up to medium high until the soup starts to simmer, then cover and turn down to medium low. 

5. Add chili powder and salt to taste. You can also add other veggies you have in your fridge. 

6. Let it simmer for about 45 minutes. Makes about 6 servings.