Tag Archives: winter soup recipe

Italian Pasta and Bean Soup — With Something Fishy

This satisfying orzo-cannellini bean soup gets a lift from tinned anchovies.
This satisfying orzo-cannellini bean soup gets a lift from tinned anchovies.

One hour to total comfort?

Count me in.

“One-Hour Comfort: Quick, Cozy, Modern Dishes for All Your Cravings” is the newest title by America’s Test Kitchen, of which I received a review copy. As the name implies, it’s all about dishes that nourish body, mind, and soul.

Got a mere hour? Then, you’re on your way just like that to self-care served up in a bowl or plate.

The recipes span dishes perfect for every hour of the day, from “Malted Milk Pancakes with Nutella Maple Syrup” and “Sesame Noodles with Shredded Chicken and Vegetables” to “Skillet Spanikopita” and “Caramel Dumplings.”

For me, “Italian Pasta and Bean Soup” sure hit the spot. It not only comes together fast, but it makes use of ingredients you most likely already have on hand if you keep a well-stocked pantry and freezer.

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Lightly Curried Lamb, Cabbage, and Barley Soup

A hearty, soul-soothing lamb and barley soup that's just what you want at this time of year.
A hearty, soul-soothing lamb and barley soup that’s just what you want at this time of year.

I joke that my husband likes to put together elaborate charts. Of his weekly workouts. Of his grilling exploits. Of, well, you name it.

Of course, he’ll then promptly misplace them, making them an exercise in futility in the end.

So, it comes as no surprise that in the early days of shelter-in-place, when everyone was growing green onions in a glass of water and attempting their first misshapen sourdough loaves, all panicked that it might very well be the only food they could lay their hands on, my husband suggested making an elaborate chart listing everything in our pantry in case we had to start rationing.

I just rolled my eyes.

Because I knew that with just the bags of dried beans and grains on our shelves alone, we had ample food — and good food — for months on end.

After all, that’s one of the greatest things about grains such as barley, farro, corn, quinoa, and oats. They are high in fiber, making them very satiating even in modest servings. Plus, they are loaded with vitamins, minerals, and antioxidants.

On top of that, they’re a breeze to cook, and can fit into any meal or snack, no matter what time of day or year.

Need further convincing? Just pick up a copy of the new cookbook, “Grains for Every Season: Rethinking Our Way with Grains” (Artisan), of which I received a review copy.

It’s by Joshua McFadden, founder of Submarine Hospitality in Portland, OR, where he owns Ava Gene’s, Cicoria, Takibi, and Tusk. He’s also bringing new life to a 50-acre Berny Farm in Springdale, OR. The book was written with Martha Homberg, former editor-in-chief of Fine Cooking magazine.

As McFadden notes, this cookbook doesn’t include recipes for every grain imaginable. Instead, he’s honed in on the ones that he believes are the most versatile in the kitchen.

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Moroccan Lamb, Tomato and Chickpea Soup Sure To Warm You Up

A nourishing North African-style soup.
A nourishing North African-style soup.

On a wintery night, this is the soup you will want to curl up with in a most generous bowl.

“Moroccan Lamb, Tomato and Chickpea Soup” is substantial with tender chunks of lamb shoulder, nutty chickpeas, sweet carrots, and minerally spinach. It’s also a riot of aromatics, thanks to South African-Moroccan ras el hanout and harissa. And it’ll warm you through and through from the very first sip, given its kick of complex spiciness.

This very fine soup is from Gather: A Dirty Apron Cookbook” (Figure 1, 2019), of which I received a review copy.

The book features recipes from the whimsically named Dirty Apron Cooking School in Vancouver, B.C. that’s owned by David and Sara Robertson. Sara handles the business-side, while David, a long-time chef, oversees the classes, as well as Dirty Apron’s deli and catering business.

It’s the second cookbook by David, who also wrote “The Dirty Apron Cookbook” (Figure 1, 2015), which was designed to bring the cooking school into your home by teaching invaluable techniques.

The follow-up cookbook is all about sharing the love of home-cooking with friends and family in dishes such as “Creme Brulee French Toast,” “Kabocha and Wild Rice Salad,” “Spanish Manchego Meatballs with Saffron Basmati Rice,” and “Olive Oil and Rosemary Cake.”

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Warm Up With Soothing and Spunky Galician White Bean Soup

Loaded with smoky chorizo, creamy beans, turnips and greens, this soup sure satisfies.

Loaded with smoky chorizo, creamy beans, turnips and greens, this soup sure satisfies.


Enough with the rain already.

With our reservoirs at capacity, I think I no longer have to feel guilty about saying that, right?

Are you with me, ready for some sunshine, at least enough for an entire week’s worth?

If there can be one meager upside to the continuation of these dreary wet days, it’s that it’s perfect soup weather. And only that.

“Caldo Gallego (Galician White Bean Soup)” is plenty delicious. But it’s not the type of thing you want to spoon up on a scorching summer day. But when the skies are gray and there’s still a bit of chill in the air, this hearty Spanish soup really hits the spot.

It’s from the Wall Street Journal. And it’s a cinch to make.

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“Soup Nights” Part II: Roasted Carrot, Parsnip & Garlic Soup

A simple looking soup that has a deceptive depth of flavor.

A simple looking soup that has a deceptive depth of flavor.


Here’s the funny thing: As much as I liked the “Pumpkin Brownies with Maple Cream Cheese Frosting” from Betty Rosbottom’s new cookbook, I liked this soup recipe even better.


After all, the book by this food writer and cooking teacher is called, “Soup Nights” (Rizzoli).

Soup is the focus to be sure — every kind imaginable from “Creamy Smoked Trout and Cucumber Chowder” to “Vietnamese-Style Shrimp Soup” to “Icy-Cold Watermelon Soup with Whipped Feta and Mint.”

But what’s genius is that Rosbottom also includes recipes for salads, sandwiches and desserts to round out the soup meal.

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