This week in Chicago we got slammed. The -30F windchill tomorrow calls for my warmest clothes and my heartiest soup. Take your pick.

What you can’t see is me sticking my face right in that steam

1.5 cups yellow split peas, rinsed (you can substitute green ones, but the yellow ones smell like flowers, and that’s just cool)
3 whole carrots, peeled and roughly chopped
1 chopped onion
3 minced cloves of garlic
4 roughly chopped celery stalks
2T olive oil
8 cups water
2t salt
freshly ground pepper to taste

Saute the onion in olive oil over medium heat (while stirring) until light brown–approximately 8 minutes. Add the garlic, carrots and celery and stir some more (2 minutes). Add the water, split peas, salt and pepper. Bring to a boil and let simmer about 45 minutes, until the split peas are soft. Blend with an immersion blender, leaving some of the carrots and celery chunks big.

1T butter
2 diced onions
4 cloves minced garlic
8 peeled and diced potatoes (I used Idaho)
3T freshly chopped basil
1t (or more to taste) salt
freshly ground pepper to taste
1/4 cup heavy cream or 1/2 cup milk

Like a baked potato but in liquid form

Saute the onion on medium heat in butter until brown (about 5 minutes). Add the potatoes and garlic and saute 3 minutes more. Add the salt, basil, pepper and water just to cover. Bring to a boil and then turn down to simmer for 25 minutes, or until the potatoes are easily pierced with a fork. Add the cream or butter. Blend until smooth in the blender or with an immersion blender. For an optional garnish, top with chives, scallions or cheddar cheese.

1 can diced tomatoes
1 small can tomato paste
1/2 cup whole wheat couscous, quinoa or brown rice
1 package tempeh (available at Whole Foods or TJ’s)
1/2 cup cooked or canned chick peas
1/2 cup cooked or canned black beans
2 diced green peppers
1 onion
3 cloves garlic
2T chili powder
1T paprika
1T cumin
jalapeno pepper (add as much heat as desired or leave it out if you want no heat)
1T olive oil
1T salt
1T cocoa powder
Bundle of cilantro

Chili with rice and cornbread cakes on the side
Chili with rice and cornbread cakes on the side

Saute the onions, garlic and peppers in olive oil until soft. Add the spices and saute one more minute. Add the paste, tomatoes, beans and cocoa powder. Cover with water and bring to a boil. Simmer for 30 minutes. Add fresh cilantro and tempeh at the end and simmer 3 more minutes. Cook the rice, quinoa or couscous separately, according to directions. Serve in bowls with a scoop of rice, sour cream, tortilla chips and cheese on top.

2 thoughts on “Soup for dinner

  1. Looks very yumi . Thanks for sharing ! I ‘ m a soup fan. Keep warm and we miss you.

    Sent from my iPhone


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